Easy Appetizer with Gyoza Skins, Corn, and Potato

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.