Steps to Prepare Homemade Salted Mackerel and Umeboshi Gyoza Dumplings

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, Simple Way to Make Speedy Salted Mackerel and Umeboshi Gyoza Dumplings. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Salted Mackerel and Umeboshi Gyoza Dumplings is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular 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 can achieve it.

I thought up this recipe for a friend who doesn't like meat. It's amazingly delicious, and is a family favorite now. The dumplings are already well flavored, so please enjoy them as-is with no dipping sauce. Adjust the amount of ume paste and shiso leaves to your taste. You can freeze gyoza skins, well wrapped. Just tranfer them to the refrigerator the night before you intend to use them. For 2 servings. Recipe by EnjoyKitchen

Ingredients and spices that need to be Prepare to make Salted Mackerel and Umeboshi Gyoza Dumplings:

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

Instructions to make 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).

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Salted Mackerel and Umeboshi Gyoza Dumplings. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!