Mackerel is my favourite fish. Anything made with Mackerel is delicious to me. Today I made these Gyoza to use up some leftover Gyoza Wrappers. I used 1 small can of Mackerel for the filling. As the canned Mackerel was already cooked, I only needed to cook Wrappers. If you have uncooked fresh Mackerel, that would be lovely. Just coarsely mince the fillets to make the filling.


6 to 8 Pieces


1 can (125g) Mackerel in Brine
*Note: Add some Salt OR Soy Sauce if required, but probably you won’t need any if you use Mackerel in Brine.

1 teaspoon Mirin OR Sake (Rice Wine) *optional
1/2 teaspoon grated Ginger
1 Spring Onion *finely chopped
Ground Pepper
*Note: Some other Spices can be added. e.g. Curry Powder
6 to 8 Gyoza Wrappers

  1. Remove bones and flake the Mackerel meat using a fork, and check the saltiness. Season cautiously with Salt OR Soy Sauce as required.
  2. Add Mirin (OR Sake), Ginger, finely chopped Spring Onion and Ground Pepper (and some Spices if you add any), and mix to combine.
  3. Place 2-3 teaspoonfuls mixture onto a Gyoza Wrapper, PACK FIRMLY, moisten the edge of the wrapper with water, fold the edge 5-6 times and close. Repeat with remaining ingredients.
  4. Heat Oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan. Add 1/4 Water and reduce heat slightly. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza is nicely browned.
  5. Enjoy as they are, OR with your favourite dipping sauce.