Canned Mackerel Gyoza

Name: How to cook Canned Mackerel Gyoza - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 Pieces
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Canned Mackerel Gyoza

Mackerel is my favourite fish. Anything made with Mackerel is delicious to me. Today I made these Gyoza to use up some leftover Gyoza Wrappers. I used 1 small can of Mackerel for the filling. As the canned Mackerel was already cooked, I only needed to cook Wrappers. If you have uncooked fresh Mackerel, that would be lovely. Just coarsely mince the fillets to make the filling.

Ingredient

Food ration :

6 to 8 Pieces

Cooking time :

15 minutes

1 can (125 g)

Mackerel in Brine

1 teaspoon

Mirin OR Sake (Rice Wine) *optional

1/2 teaspoon

grated Ginger

Spring Onion *finely chopped

6-8

Gyoza Wrappers

Cooking instructions

* Step 1

Remove bones and flake the Mackerel meat using a fork, and check the saltiness. Season cautiously with Salt OR Soy Sauce as required.

* Step 2

Add Mirin (OR Sake), Ginger, finely chopped Spring Onion and Ground Pepper (and some Spices if you add any), and mix to combine.

* Step 3

Place 2-3 teaspoonfuls mixture onto a Gyoza Wrapper, PACK FIRMLY, moisten the edge of the wrapper with water, fold the edge 5-6 times and close. Repeat with remaining ingredients.

* Step 4

Heat Oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan. Add 1/4 Water and reduce heat slightly. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza is nicely browned.