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Mullet and Mandarin Kosho Gyoza

999,920
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40,285
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Income Estimates for Mullet and Mandarin Kosho Gyoza

Based on this YouTube video's total view count of 999K views and industry-standard rates, the estimated total earning is $700 - $2.00K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

About Mullet and Mandarin Kosho Gyoza

Explore Mullet and Mandarin Kosho Gyoza with 999,920 views, 40,285 likes, and 350 comments. Experience the impact of this video content that has captured audience attention.

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.

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