Dumplings on The Winter Solstice-delicious Spanish Mackerel Filling
1.
Put 800 grams of water in a saucepan, 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.
The Spanish mackerel is defrosted, peeled and deboned,
4.
Strip the fish meat and chop it into minced meat
5.
Pork 5 fat 5 lean chopped into minced meat
6.
Put surimi and minced meat together
7.
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
8.
Place the minced meat in a container, add sesame oil and peanut oil, and mix well
9.
Then put some pepper, salt, chicken essence and stir
10.
Then add the right amount of Verdami soy sauce
11.
Finally, put the washed and chopped leeks and mix well.
12.
Put 900 grams of flour into 450 grams of warm water to form a smooth dough and let it stand for 1 hour. Knead the dough twice in the middle. Wake up the dough, knead into long strips, cut into uniform size, and roll into dumpling wrappers
13.
Take a crust and put an appropriate amount of dumpling stuffing
14.
Hold 2 with both hands and squeeze it to serve
15.
Put the dumplings on the cover
16.
Put the water in the pot to boil, put the dumplings one by one, order 2 times after each boiling
17.
The floating dumplings are ready to be served with full stomach bulging
Tips:
Very delicious Spanish mackerel dumplings, it’s really fresh after a bite
The ratio of Spanish mackerel to pork is 4:1. This is learned from Ni Ni. Adding pepper will increase the flavor of the meat filling. Put the leeks to make it fresher.