Thinly slice the fish sausages and onions into appropriate slivers, and blend together in a blender.
Add the ingredients from Step 1 along with the drained corn, and pizza cheese into a bowl and stir well. Season with salt and pepper.
Wrap the mixture into each gyoza skin.
They are done when they turn golden brown and crispy.
Story Behind this Recipe
My children love gyoza. I only had one fish sausage, and I thought about just cutting it up and wrapping it into the gyoza, but then I would end up with leftover gyoza skins, and it was a bit difficult to wrap... So I thought that I would mix it together in a blender with onions to make a paste, and I was able to make tons of gyoza.
I use one 85 g fish sausage. You can put the fish sausage and onions into a blender to turn it into a paste.