Easy Appetizer with Gyoza Skins, Corn, and Potato
- 15 skins Gyoza skins
- 4 Potatoes
- 1 half a can Canned corn
- 3 strips' worth Crispy cooked bacon (crumbled into small pieces)
- 100 ml Pizza cheese
- 1 Salt and pepper
- 1 dash Cayenne pepper (optional)
- 1 dash Garlic powder
- Peel the cooked potatoes, mash them while they are still hot, mix in the corn, bacon, and cheese, and season to taste.
- 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.
- Seal the ends tightly with a fork, or make pleats like you're making gyoza dumplings, deep fry them, and they are done.
- You could also make tempura with the leftover corn.
skins, potatoes, corn, bacon, cheese, salt, cayenne pepper, garlic
Taken from cookpad.com/us/recipes/151732-easy-appetizer-with-gyoza-skins-corn-and-potato (may not work)