Longli Fish Dumplings

Name: Longli Fish Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 158g water; 250g Long Lee Fish Meat; 200g Chives; 1 tablespoon ginger; 1/2 a spoon Five spice powder; 2 spoons oil; 1 tablespoon Soy sauce; 5g salt

by Little Lotus in the Wind

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There is an old Chinese saying, "It's better to lie down, and it's better to eat dumplings"! Fish dumplings are more popular for their delicious taste and rich nutrition. Today’s dumplings are filled with fresh top prize dragon fish and leeks. Because the meat has been pre-processed, there are no thorns, bones and skins. It is very convenient to make and the taste is extremely delicious. I recommend you to try it.

Ingredients

300g Flour
158g Water
250g Long Lee Fish Meat
200g Chives
1 tablespoon Ginger
1/2 a spoon Five Spice Powder
2 spoons Oil
1 tablespoon Soy Sauce
5g Salt

Longli Fish Dumplings

1. Mix flour with water to form a smooth dough, set aside.

2. Thaw, wash and drain the fish.

3. Chop into fine mashed meat.

4. Wash and chop the leeks, put them in a basin together with the fish, add oil, ginger, soy sauce, five-spice powder, and salt.

5. Stir into the filling.

6. Roll the dough into long strips, cut into rounding agents, and roll out into thin round dough crusts.

7. Take a piece of dough and put in the fish fillings.

8. Pinch the tiger's mouth with both hands to the center and squeeze it into an ingot dumpling.

9. Arrange the dumplings evenly on the panel.

10. Put enough water in the pot, put in the dumplings after the high heat is boiled, tap cold water twice and bring them to a boil, then turn off the heat and serve the dumplings.