How to Make Fried Gyoza Filled with Mackerel
These crispy Japanese fried gyoza are filled with Sri Lankan classic spicy mackerel (saba) filling and then deep fried until crispy. A fantastic combination.
Ingredients
- 1 pack gyoza wrappers L size/25 wrappers
For the filling
- 1 tbsp clove garlic finely chopped
- 1 tbsp ginger finely chopped
- few curry leaves optional
- 2 thin slices of pandan leaves optional
- 1 green chilli finely chopped
- 2 cardamom optional
- 3 cloves optional
- 1 cinnamon stick 4 cm (optional)
- 4 tbsp onion finely chopped
- 3 tbsp leeks finely chopped
- Salt & black pepper to taste
- 1 tbs chilli powder
- 1 tbs chili flakes
- 400 g caned fish
- 1/4 tbs turmeric powder optional
- Salt & black pepper to taste
- 250 g potato boiled and mashed
- Oil for cooking
- Dipping sauce of choice
Instructions
- Heat oil in a saucepan over medium heat.
- Add garlic, ginger, curry and pandan leaves, green chili and stir.
- Add onion and leeks and stir.
- Add salt, pepper and chilli powder & chilli flakes and stir fry all together for about 2 minutes
- Add canned fish and break it up into pieces with your wooden spoon whilst continuing to fry the ingredients in the frypan for about 3 minutes.
- Add salt, pepper and turmeric and continue frying until the excess moisture in the frypan has evaporated for about 2 minutes
- Finally add mashed potato and cook for about 2 minutes while stirring. Your mixture should have a relatively smooth consistency by this stage.
- Take the pan off the stove and transfer into a bowl and allow to cool.
- Prepare your work-station with a small bowl of cold water, gyoza wrappers, a tray for the finished gyoza, a spoon, a plate.
- Take a single gyoza wrapper and place a teaspoonful of filling in the center.
- Dip one finger in water and draw a circle along the outer edge of the wrapper so that it's wet all around.
- Fold the wrapper in half, seal together and then pleat across, making sure you apply enough pressure so that the edges stick.
- Transfer the patties to a plate and cover with a plastic wrap.
- Repeat with remaining wrappers and the filling.
- Heat some oil in a pan over low to medium heat.
- Fry them in small batches, making sure not to overcrowd the pan, until they turn golden brown in the center and slightly darker at the edges (about 30 sec per side).
- Remove wontons from the oil & place on a paper towel to drain the excess oil.
- Serve hot, either with or without a dipping sauce.