Easy Appetizer with Gyoza Skins, Corn, and Potato

1. 1

   Peel the cooked potatoes, mash them while they are still hot, mix in the corn, bacon, and cheese, and season to taste.

2. 2

   Put the filling from Step 1 in the middle of the gyoza skin, wet the outer rim of the gyoza skin, and fold it in half.

3. 3

   Seal the ends tightly with a fork, or make pleats like you're making gyoza dumplings, deep fry them, and they are done.

4. 4

   You could also make tempura with the leftover corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.