Mullet and mandarin kosho gyoza
These mullet and mandarin kosho gyoza are crispy underneath, juicy inside and packed with savoury citrus flavour. Serve with soy and vinegar.
Ingredients
Directions
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- Step 1: To prepare the gyoza filling, place the diced mullet, ginger, garlic, spring onions, soy sauce, rice wine vinegar, ground white pepper, salt, Mandarin Kosho, and 1 tablespoon of cornflour into a bowl. Mix well until all ingredients are fully combined.
- Step 2: Take just under a tablespoon of the filling and place it in the centre of a gyoza wrapper. Fold the gyoza wrapper in half to form a half-moon shape. Using your index finger and thumb, create 7-8 crimps along the edge to seal the gyoza tightly.
- Step 3: Arrange your gyozas on a tray dusted with cornflour.
- Step 4: To make the slurry, mix 1 tablespoon of cornflour with 1 tablespoon of flour, then add about 4 tablespoons of water and stir until smooth.
- Step 5: In a pan (with a lid), heat 1 tablespoon of neutral oil over medium heat.
- Step 6: Add the gyozas to the pan, ensuring they develop a golden colour on the bottom. Once they are golden, pour in the slurry and quickly cover with the lid.
- Step 7: Steam the gyozas for 3-4 minutes, then carefully turn them out onto a plate.
- Step 8: Serve with additional soy sauce and, optionally, some chilli crisp for dipping.
Video
About this recipe
Mullet and mandarin kosho gyoza are a flavour-packed twist on the classic dumpling. Filled with fresh mullet and a zesty kick from mandarin kosho, these gyozas bring a perfect balance of savoury and citrusy notes. Crispy on the outside, juicy on the inside - just dip it in soy sauce and vinegar and it's perfect!
Keywords: Mullet and mandarin kosho gyoza, Dinner, Japanese, Fish, Fish and Seafood, Gyoza, Steamed, Spicy, Carbs, mullet gyoza recipe, fish gyoza, mandarin kosho dumplings, Japanese fish dumplings, pan fried gyoza, seafood potstickers, homemade gyoza with citrus chilli
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