Salted Mackerel and Umeboshi Gyoza Dumplings.
You can have Salted Mackerel and Umeboshi Gyoza Dumplings using 7 ingredients and 8 steps. Here is how you cook that.
Ingredients of Salted Mackerel and Umeboshi Gyoza Dumplings
- You need 2 of pieces Salted mackerel.
- Prepare 2 medium of Umeboshi.
- It’s 5 of to 10 Shiso leaves.
- It’s 1 tbsp of Sesame oil.
- Prepare 15 of Gyoza skins.
- Prepare 2 tbsp of Sesame oil to cook the dumplings.
- It’s 2 tbsp of Sesame oil for finishing.
Salted Mackerel and Umeboshi Gyoza Dumplings instructions
- Cook the mackerel on both sides until browned. I pan fried them in a frying pan. You can microwave or grill them if you like!.
- Flake the fish. Chop up the umeboshi (pits removed). Finely chop the shiso leaves. You can add some of the fish skin, finely chopped, if you like – it's delicious!.
- Put all the ingredients in step 2 in a bowl and mix with 1 tablespoon of sesame oil. Make the gyoza dumpings..
- Heat 2 tablespoons of sesame oil in a frying pan and put the gyoza dumplings in..
- Turn up the heat to high. Add enough water to cover the bottom of the frying pan. Cover with a lid and steam-cook the dumplings. Turn down the heat to medium about halfway through..
- When all the water in the pan is gone, drizzle the remaining 2 tablespoons of sesame oil over the dumpings. Put the lid back on and cook until the dumplings are crispy and browned on the bottom. Done!.
- The gyoza dumplings look like this on the inside..
- These appeared on a recipe card issued by Moranbon (a famous yakiniku barbecue chain in Japan)..
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