Name: Delicious Spanish Mackerel Filling
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Spanish mackerel; 270g pork; 250g Chives; 900g Dumpling flour; 20g Sliced ginger; 3g pepper; 50g Flavorful soy sauce; Some sesame oil; 50g Peanut oil; a little Chicken Bouillon Powder; a little salt

Delicious Spanish Mackerel Filling

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

The winter solstice is a very important solar term in the Chinese lunar calendar. It is also a traditional festival of the Chinese nation. The winter solstice is commonly known as "winter festival", "long solstice festival", "yasui" and so on. On this day, most parts of China still have the custom of eating dumplings in the north and glutinous rice balls and pumpkins in the south. Proverb: "The winter solstice is here, eat dumplings.
December 22, 2013 is the winter solstice. According to Chinese custom, it happens to be a Sunday to eat dumplings on the winter solstice. Take out the big spaniel that I bought some time ago, just this piece of 1,000 grams, prepare the ingredients and start immediately.

Delicious Spanish Mackerel Filling

1. Put 800 grams of water in a pot, put the sliced ginger and pepper to a boil and simmer for about 5 minutes

2. Let cool the filter residue for later use

3. One piece of Spanish mackerel

4. Defrosting, peeling and deboning

5. Strip the fish meat and chop it into minced meat

6. Pork 5 fat 5 lean chopped into minced meat

7. Put surimi and minced meat together

8. Put the seasoning water into the mixing tank while stirring and add the seasoning water in small amounts. It must be completely absorbed each time and then added until all the water is added to the minced meat

9. Place the minced meat in a container

10. Put sesame oil and peanut oil separately and stir well

11. Put some pepper, chicken powder, salt and stir

12. Then add the right amount of Verdami soy sauce about 50 grams

13. Finally, put the washed and chopped leeks and mix well.

14. 900 grams of flour, put 450 grams of warm water, stir into flocculent

15. Synthesize a smooth dough, leave it for 1 hour and knead the dough twice in the middle

16. Wake up the dough, knead into long strips, cut into uniform size, and roll into dumpling wrappers

17. Take a crust and put an appropriate amount of dumpling stuffing

18. Pinch in the middle

19. Hold 2 with both hands and squeeze it to serve

20. Put the dumplings on the cover

21. Put the water in the pot to boil, put the dumplings one by one, order 2 times after each boiling

22. The floating dumplings are ready to be served with full stomach bulging

Tips:
Xiaoyingzi's words:
The ratio of spaniel to pork is 4:1; boiling pepper and ginger slices in water is the key to making spaniel dumplings, which can remove the fishy and make the fish dumplings taste soft and not hard; adding pepper will increase the meat filling Flavor; you must put the leeks fresh, it’s best to put them when you start to pack them.