Andy Cooks | Mullet and Mandarin Kosho Gyoza @andy_cooks | Uploaded August 2024 | Updated October 2024, 15 hours ago.
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 my website)
- 1 tbsp cornflour (cornstarch)
- 1 packet gyoza wrappers
- 1 tbsp cornflour
- 1 tbsp flour
- 1 tbsp neutral-flavoured oil
Method
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.
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.
3. Arrange your gyozas on a tray dusted with cornflour.
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.
5. In a pan (with a lid), heat 1 tablespoon of neutral oil over medium heat.
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.
7. Steam the gyozas for 3-4 minutes, then carefully turn them out onto a plate.
8. Serve with additional soy sauce and, optionally, some chilli crisp for dipping.
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 my website)
- 1 tbsp cornflour (cornstarch)
- 1 packet gyoza wrappers
- 1 tbsp cornflour
- 1 tbsp flour
- 1 tbsp neutral-flavoured oil
Method
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.
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.
3. Arrange your gyozas on a tray dusted with cornflour.
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.
5. In a pan (with a lid), heat 1 tablespoon of neutral oil over medium heat.
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.
7. Steam the gyozas for 3-4 minutes, then carefully turn them out onto a plate.
8. Serve with additional soy sauce and, optionally, some chilli crisp for dipping.
