Leek and Spanish Mackerel Dumplings

Name: Leek and Spanish Mackerel Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Spanish mackerel; 50g Chives; 150g Flour; Some Green onion; 1 tablespoon salt; a little Sugar; 1 tsp Cooking Wine; a little pepper powder; a little Soy sauce; a little Vinegar; 2 tablespoons Vegetable oil; Some water

by Looking for Peach Blossom Island

4.7 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

3

It is the season to eat Spanish mackerel. In addition to stewed mackerel, smoked mackerel, and made into salted fish, it can also be wrapped into fresh and tender mackerel dumplings.

Leek and Spanish Mackerel Dumplings

1. Add appropriate amount of cold water to the flour, knead it into a dough, and let it stand still.

2. Choose the Spanish mackerel with bright eyes, shiny body, and unbroken abdomen, wash and remove the bones, and beat the fish into a puree.

3. Wash and chop the leeks and green onion, pour into the fish, add salt, cooking wine, light soy sauce, sugar, water, oil, pepper powder, vinegar, and beat in one direction.

4. Knead the dough into long strips, cut them into tablets, and roll them into round pieces.

5. Stuffing

6. Boil water while wrapping

7. After the water is boiled, put it in the pot, tap cold water two or three times in the middle, or cook until it floats

Tips:
1. There are also some meat fillings that add a little meat to the fish fillings, which are also delicious.
2. Add water to the fish, otherwise it won't taste good if the firewood is dried.