Follow these steps for perfect results
Gyoza skins
Potatoes
cooked
Canned corn
drained
Crispy cooked bacon
crumbled
Pizza cheese
shredded
Salt
Pepper
Cayenne pepper
Garlic powder
Peel the cooked potatoes.
Mash the potatoes while they are still hot.
Mix in the corn, bacon, and cheese.
Season the mixture with salt, pepper, cayenne pepper (optional), and garlic powder to taste.
Place a spoonful of the filling in the center of a gyoza skin.
Wet the outer rim of the gyoza skin with water.
Fold the gyoza skin in half, creating a half-moon shape.
Seal the edges tightly with a fork, or create pleats like making gyoza dumplings.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Carefully deep fry the gyoza until golden brown and crispy, about 2-3 minutes.
Remove the gyoza from the oil and drain on paper towels.
Serve hot.
Expert advice for the best results
Make sure the potatoes are thoroughly mashed for a smoother filling.
Don't overfill the gyoza skins to prevent them from bursting during frying.
Serve with a side of soy sauce or sweet chili sauce for dipping.
Everything you need to know before you start
15 minutes
Filling can be made ahead of time.
Arrange the fried gyoza on a platter, garnished with chopped green onions.
Serve hot as an appetizer or snack.
Pair with a dipping sauce like soy sauce or sweet chili sauce.
Complements the savory flavors.
Discover the story behind this recipe
Adaptation of traditional gyoza
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