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).
Story Behind this Recipe
I thought up this recipe for a friend who doesn't like meat. It's amazingly delicious, and is a family favorite now.
The dumplings are already well flavored, so please enjoy them as-is with no dipping sauce. Adjust the amount of ume paste and shiso leaves to your taste. You can freeze gyoza skins, well wrapped. Just tranfer them to the refrigerator the night before you intend to use them.