Name: Dumplings on The Winter Solstice-delicious Spanish Mackerel Filling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Spanish mackerel; 270g pork; 250g Chives; 900g Flour; 450g Plain Water; 20g Sliced ginger; 3g pepper; Some Verdami Soy Sauce; Some salt; Some sesame oil; Some Peanut oil; Some Chicken Bouillon Powder

Dumplings on The Winter Solstice-delicious Spanish Mackerel Filling

by Dongying Xiaoyingzi

5.0 (1)

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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. "

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.