Hi, I’m Marie. Today, I’m gonna show you how to make salted mackerel and umeboshi gyoza dumplings recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Salted Mackerel and Umeboshi Gyoza Dumplings Recipe
Salted Mackerel and Umeboshi Gyoza Dumplings is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Salted Mackerel and Umeboshi Gyoza Dumplings is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have salted mackerel and umeboshi gyoza dumplings using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Salted Mackerel and Umeboshi Gyoza Dumplings:
- Get 2 pieces Salted mackerel
- Make ready 2 medium Umeboshi
- Take 5 to 10 Shiso leaves
- Make ready 1 tbsp Sesame oil
- Take 15 Gyoza skins
- Take 2 tbsp Sesame oil to cook the dumplings
- Make ready 2 tbsp Sesame oil for finishing
Instructions to make Salted Mackerel and Umeboshi Gyoza Dumplings:
- 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).
So that is going to wrap this up for this distinctive dish salted mackerel and umeboshi gyoza dumplings recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
