Salted Mackerel and Umeboshi Gyoza Dumplings
Salted Mackerel and Umeboshi Gyoza Dumplings

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, salted mackerel and umeboshi gyoza dumplings. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Salted Mackerel and Umeboshi Gyoza Dumplings is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Salted Mackerel and Umeboshi Gyoza Dumplings is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have salted mackerel and umeboshi gyoza dumplings using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Salted Mackerel and Umeboshi Gyoza Dumplings:
  1. Take 2 pieces Salted mackerel
  2. Get 2 medium Umeboshi
  3. Make ready 5 to 10 Shiso leaves
  4. Prepare 1 tbsp Sesame oil
  5. Make ready 15 Gyoza skins
  6. Make ready 2 tbsp Sesame oil to cook the dumplings
  7. Take 2 tbsp Sesame oil for finishing
Instructions to make Salted Mackerel and Umeboshi Gyoza Dumplings:
  1. 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!
  2. 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!
  3. Put all the ingredients in step 2 in a bowl and mix with 1 tablespoon of sesame oil. Make the gyoza dumpings.
  4. Heat 2 tablespoons of sesame oil in a frying pan and put the gyoza dumplings in.
  5. 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.
  6. 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!
  7. The gyoza dumplings look like this on the inside.
  8. These appeared on a recipe card issued by Moranbon (a famous yakiniku barbecue chain in Japan).

So that’s going to wrap it up for this special food salted mackerel and umeboshi gyoza dumplings recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!