1. After the fresh mackerel is cleaned, take its tail, and then divide it into 2 pieces along the fish bones
2. Remove the skin after bone removal
3. Chop the boneless and skinless Spanish mackerel into a puree
4. Put the mashed fish and pork stuffing into the pot
5. Then add chopped green onion, ginger, pepper, a small amount of WeiDamei soy sauce, sugar, chicken essence, salt and appropriate amount of water and mix well. The water can be added appropriately according to the consistency of the filling
6. After mixing well, wash the leeks and chop them into the stuffing, stir, and mix well.
7. Divide the awake dough into small pieces and roll them out into long strips
8. Just put it on the stuffing bag
9. Preheat the electric baking pan, then add a small amount of corn oil. After the oil is hot, put the wrapped pot stickers in, fry for a while, then mix the noodles with water to make the noodle soup, pour into the electric baking pan and cover the lid
10. When the soup is dried, the pot stickers will be cooked, and you can serve it on a plate.
11. Huang Cancan’s Bayu Pot Stickers are ready. This is the first time I have tried fish-meat dumplings. I can’t wait to have a bite. It tastes so delicious!
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