Mullet and mandarin kosho gyoza

Name: Mullet and mandarin kosho gyoza
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 2-4
Cuisine: Japanese
Ingredients: 400g (14.1 oz) mullet fillet, diced; thumb-sized piece of ginger, finely grated; 2 cloves of garlic, finely grated; 2 spring onions, white part only, finely diced; 1 tbsp soy sauce; 1 tbsp rice wine vinegar; ½ tsp ground white pepper; ½ tsp salt; 1 tbsp Mandarin Kosho (recipe available on your website); 1 tbsp cornflour (cornstarch); 1 packet gyoza wrappers; 1 tbsp cornflour; 1 tbsp flour; 1 tbsp neutral-flavoured oil

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Mullet and mandarin kosho gyoza

Ingredients

400g (14.1 oz) mullet fillet, diced
thumb-sized piece of ginger, finely grated
2 cloves of garlic, finely grated
2 spring onions, white part only, finely diced
1 tbsp soy sauce
1 tbsp rice wine vinegar
½ tsp ground white pepper
½ tsp salt
1 tbsp Mandarin Kosho (recipe available on your website)
1 tbsp cornflour (cornstarch)
1 packet gyoza wrappers
1 tbsp cornflour
1 tbsp flour
1 tbsp neutral-flavoured oil

Directions

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.
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.
Arrange your gyozas on a tray dusted with cornflour.
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.
In a pan (with a lid), heat 1 tablespoon of neutral oil over medium heat.
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.
Steam the gyozas for 3-4 minutes, then carefully turn them out onto a plate.
Serve with additional soy sauce and, optionally, some chilli crisp for dipping.