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Before you jump to Salted Mackerel and Umeboshi Gyoza Dumplings recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Drink water, not alternative drinks. Soda and coffee, when consumed in moderation, aren’t that bad. Using them for your only source of hydration, on the other hand, is dumb. Having water instead of other kinds of drinks is a good way to aid your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is usually one of the keys to really slimming down and leading a healthful lifestyle.
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We hope you got insight from reading it, now let’s go back to salted mackerel and umeboshi gyoza dumplings recipe. To cook salted mackerel and umeboshi gyoza dumplings you only need 7 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Salted Mackerel and Umeboshi Gyoza Dumplings:
- You need 2 pieces Salted mackerel
- Take 2 medium Umeboshi
- You need 5 to 10 Shiso leaves
- Prepare 1 tbsp Sesame oil
- Take 15 Gyoza skins
- Get 2 tbsp Sesame oil to cook the dumplings
- Take 2 tbsp Sesame oil for finishing
Instructions to make Salted Mackerel and Umeboshi Gyoza Dumplings:
- Cook the mackerel on both sides until browned. I pan fried them in a frying pan. You can microwave or grill them if you like!
- Flake the fish. Chop up the umeboshi (pits removed). Finely chop the shiso leaves. You can add some of the fish skin, finely chopped, if you like - it's delicious!
- Put all the ingredients in step 2 in a bowl and mix with 1 tablespoon of sesame oil. Make the gyoza dumpings.
- Heat 2 tablespoons of sesame oil in a frying pan and put the gyoza dumplings in.
- Turn up the heat to high. Add enough water to cover the bottom of the frying pan. Cover with a lid and steam-cook the dumplings. Turn down the heat to medium about halfway through.
- When all the water in the pan is gone, drizzle the remaining 2 tablespoons of sesame oil over the dumpings. Put the lid back on and cook until the dumplings are crispy and browned on the bottom. Done!
- The gyoza dumplings look like this on the inside.
- These appeared on a recipe card issued by Moranbon (a famous yakiniku barbecue chain in Japan).
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