How to Prepare Salted Mackerel and Umeboshi Gyoza Dumplings

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, salted mackerel and umeboshi gyoza dumplings. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Salted Mackerel and Umeboshi Gyoza Dumplings is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Salted Mackerel and Umeboshi Gyoza Dumplings is something which I have loved my entire life.

Steps to Make Salted Mackerel and Umeboshi Gyoza Dumplings

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

Ingredients

The ingredients needed to make Salted Mackerel and Umeboshi Gyoza Dumplings:

1. Take 2 pieces Salted mackerel
2. Make ready 2 medium Umeboshi
3. Get 5 to 10 Shiso leaves
4. Take 1 tbsp Sesame oil
5. Prepare 15 Gyoza skins
6. Get 2 tbsp Sesame oil to cook the dumplings
7. Take 2 tbsp Sesame oil for finishing

Instructions

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).

As simple as that How to Prepare Salted Mackerel and Umeboshi Gyoza Dumplings

So that is going to wrap it up with this exceptional food salted mackerel and umeboshi gyoza dumplings recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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