Ingredients with Measurements:
- 1 can of mackerel (14 oz)
- 1/2 cup of chopped green onions
- 1/4 cup of grated ginger
- 1/4 cup of soy sauce
- 1/4 cup of sake
- 1/4 cup of mirin
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1 package of gyoza wrappers (about 30 pieces)
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Frying pan
- Spatula
- Small bowl of water
Step-by-step instructions:
1. Drain the can of mackerel and place it in a large mixing bowl. Use a fork to break up the mackerel into small pieces.
2. Add the chopped green onions, grated ginger, soy sauce, sake, and mirin to the bowl with the mackerel. Mix well.
3. In a small mixing bowl, mix together the cornstarch and water to make a slurry.
4. Lay out a gyoza wrapper on a clean work surface. Place a tablespoon of the mackerel mixture in the center of the wrapper.
5. Dip your finger in the bowl of water and run it along the edge of the wrapper.
6. Fold the wrapper in half and pinch the edges together to seal the dumpling. Repeat with the remaining wrappers and filling.
7. Heat a frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
8. Place the dumplings in the pan, flat side down, and fry for 2-3 minutes until the bottoms are golden brown.
9. Add 1/4 cup of water to the pan and cover with a lid. Cook for 3-4 minutes until the water has evaporated and the dumplings are cooked through.
10. Serve hot with soy sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 30 dumplings
Nutritional information:
Calories per serving: 70
Total fat: 3g
Saturated fat: 1g
Cholesterol: 15mg
Sodium: 300mg
Total carbohydrates: 6g
Dietary fiber: 0g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Canned tuna or salmon can be substituted for the mackerel.
- Chopped garlic can be substituted for the grated ginger.
- Rice wine vinegar can be substituted for the sake and mirin.
Variations:
- Add chopped cabbage or carrots to the filling for extra crunch.
- Use wonton wrappers instead of gyoza wrappers for a thinner dumpling.
- Pan-fry the dumplings until crispy for a different texture.
Tips and tricks:
- Make sure to seal the edges of the dumplings well to prevent the filling from leaking out.
- Use a non-stick frying pan to prevent the dumplings from sticking.
- Serve the dumplings immediately after cooking for the best texture.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the dumplings in a steamer basket and steam for 2-3 minutes until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, and sliced chili peppers.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the dumplings are sticking to the pan, add more oil to the pan.
- If the dumplings are not cooking through, add more water to the pan and cover with a lid.
Food safety advice:
Make sure to cook the dumplings to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Gyoza originated in China and were brought to Japan by Chinese immigrants. They are now a popular dish in Japan and can be found in many restaurants and homes.
Flavor profiles:
The mackerel filling is savory and slightly salty, with a hint of ginger and green onion.
Serving suggestions:
Serve the dumplings as an appetizer or as part of a meal.
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Region: Japanese