Simply sandwich corn and mayonnaise filling between gyoza wrappers and grill! No folding required, these crispy, fragrant corn and mayo discs are ready in just 15 minutes. Try this easy, budget-friendly recipe perfect for snacks, appetizers, or bento boxes.
Ingredients
Main Ingredients (2 servings)
- Gyoza Wrappers 16 sheets
- Baby Cheese 1 piece
- Whole Corn Kernels 70g
- Potato Starch 1 tsp
Seasonings
- Mayonnaise 1 tbsp
- Salt (to taste)
- Coarsely Ground Black Pepper (to taste)
Steps
- Cut 1 piece of baby cheese into 8 small pieces.
- In a bowl, combine 70g whole corn kernels, 1 tbsp mayonnaise, 1 tsp potato starch, salt (to taste), and coarsely ground black pepper (to taste). Mix well. If using fresh corn, remove kernels from the cob before using.
- Place 1 gyoza wrapper on a flat surface and moisten the edges with water. Spoon the mixed corn and mayo filling into the center.
- Place 1 piece of cut baby cheese on top of the corn and mayo filling. Cover with another gyoza wrapper and press the edges to seal.
- Use a fork to press the edges of the gyoza wrappers, creating a decorative pattern and ensuring a tight seal.
- Lightly oil a frying pan and heat over medium heat.
- Once the pan and oil are hot, place the gyoza wrappers in the pan. Drizzle oil over them with a spoon as they cook. Continue cooking, drizzling oil, until the filling puffs up and the wrappers become firm.
- Once the bottom is browned, flip the discs and cook the other side until browned.
- Remove from the pan and drain any excess oil.
- Cook the remaining gyoza wrappers in the same way.
- Once drained, arrange on a plate.
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