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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, salted mackerel and umeboshi gyoza dumplings. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Salted Mackerel and Umeboshi Gyoza Dumplings is one of the most well liked of current viral meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Salted Mackerel and Umeboshi Gyoza Dumplings is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook 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:
  1. Take 2 pieces Salted mackerel
  2. Get 2 medium Umeboshi
  3. Make ready 5 to 10 Shiso leaves
  4. Get 1 tbsp Sesame oil
  5. Take 15 Gyoza skins
  6. Make ready 2 tbsp Sesame oil to cook the dumplings
  7. Get 2 tbsp Sesame oil for finishing
Step by Step 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 is going to wrap it up with this special food salted mackerel and umeboshi gyoza dumplings recipe. Thanks so much for your time. I am confident that you will 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 loved ones, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to salted mackerel and umeboshi gyoza dumplings cooking. Go on get cooking!