Potato Salad Cheese Obake (Little Ghosts)

Name: Potato Salad Cheese Obake (Little Ghosts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Halloween
Ingredients: 6 pieces Gyoza Skin; 3 slices Sliced Cheese; 170 g Boiled Potatoes; 15 g Corn Kernels; 2 Tbsp Mayonnaise; 1 Tbsp Plain Yogurt; 1 pinch Pepper; 2 Tbsp Japanese Ketchup Pizza Sauce; 1 slice Ham; 1 piece Nori Seaweed Sheet

From YoRipe by Strawbeariemilk

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Level

easy

Cooking

30 min

Preparation

15 min

Ingredients

Servings

Gyoza Skin	6 pieces
Sliced Cheese (Masters From Europe Gouda)	3 slices
Boiled Potatoes (approx 3-4 small potatoes)	170 g
Corn Kernels (cooked)	15 g
Potato Salad Seasoning
Mayonnaise	2 tbsp
Plain Yogurt	1 tbsp
Pepper	1 pinch
Toppings
Japanese Ketchup Pizza Sauce (any amounts as you like)	2 tbsp
Ham	1 slice
Nori Seaweed Sheet	1 piece

How to cook

Prepare the potatoes

Mash the boiled potatoes with a fork while they are still hot. Add in pepper, yoghurt, mayonnaise into the potatoes. Mix well. Set aside. Cut out star shapes from the ham using a cutter. Divide the potato salad into 6 equal portions. Place each portion on a piece of cling wrap and shape into a ball. Spread pizza sauce on the gyoza skin. Arrange the ham on top.

Start toasting

Toast for 2-3 minutes on low heat in a toaster or till lightly browned. Cut each Gouda Cheese slice into 4 squares. Place the Potato Salad on top of the gyoza skin. Place 2 pieces of cheese on top of the potato salad and toast again for 1-2 minutes on low heat or till they melt.