Canned Mackerel Gyoza

Name: Canned Mackerel Gyoza
Total time: 900 s
Yield: 6 to 8 Pieces
Cuisine: British
Ingredients: 1 can (125 g) Mackerel in Brine; *Note: Add some Salt OR Soy Sauce if required, but probably you won’t need any if you use Mackerel in Brine; 1 teaspoon Mirin OR Sake (Rice Wine) *optional; 1/2 teaspoon grated Ginger; 1 Spring Onion *finely chopped; Ground Pepper; *Note: Some other Spices can be added. e.g. Curry Powder; 6-8 Gyoza Wrappers

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes

6 to 8 Pieces

1 can (125 g)Mackerel in Brine
*Note: Add some Salt OR Soy Sauce if required, but probably you won’t need any if you use Mackerel in Brine
1 teaspoonMirin OR Sake (Rice Wine) *optional
1/2 teaspoongrated Ginger
1Spring Onion *finely chopped
Ground Pepper
*Note: Some other Spices can be added. e.g. Curry Powder
6-8Gyoza Wrappers

Saved

Steps

15 minutes

1

Remove bones and flake the Mackerel meat using a fork, and check the saltiness. Season cautiously with Salt OR Soy Sauce as required.
2

Add Mirin (OR Sake), Ginger, finely chopped Spring Onion and Ground Pepper (and some Spices if you add any), and mix to combine.
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.
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.
5

Enjoy as they are, OR with your favourite dipping sauce.