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.
Story Behind this Recipe
I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!
Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder.