Name: Milk-flavored Spanish Mackerel Dumplings
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece (about 75g) Spanish mackerel; (Stuffing) 300g Pork belly; 240ml milk; 1 shallot; 2 tablets ginger; 400ml Flour; 210ml water; 1 tablespoon Amoy Minced Meat Sauce; Some salt; Some pepper; Some sesame oil

Milk-flavored Spanish Mackerel Dumplings

by King Ma Ma

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

Maybe you have heard of "Qingdao Prawns"...
Maybe you have heard of "Underwater World"...
Maybe you have heard of "Drink beer and eat clams (here we say gala)"...
The Hara of Hongdao, the Golden Hook of Laoshan, the trotters of Liuting, the grapes of Daze Mountain, the Chinese cabbage of Jiaozhou...
Of course, there are also the local characteristics of [Bayu Dumplings]. The workmanship is delicate and cumbersome, and the fresh soup is fragrant but not greasy.
The milk-flavored Spanish mackerel dumplings made today, bite into your mouth, with a touch of milky aroma that overflows on the tip of your tongue. The unique taste invites you to taste it!

Milk-flavored Spanish Mackerel Dumplings

1. Prepare the ingredients

2. Clean up the Spanish mackerel and cut off the meat.

3. I use a spoon to scrape the meat off little by little, so that it can prevent thorns in the meat, and it tastes better than the mashed fish that is beaten with a machine. It is more troublesome. Finally, no fish skin, fish bones and fish heads.

4. Chopped green onion, minced ginger

5. Pour milk in the filling in portions and mix well

6. Pour the meat sauce, sesame oil, chopped green onions, minced ginger, salt and pepper

7. Stir clockwise evenly

8. Add flour to water and stir into floc with chopsticks

9. Knead into dough and wake up for about half an hour

10. Knead into a ring

11. Cut open, cut into small doses, and roll the skin

12. Make dumplings

13. When making dumplings, just order water twice.

14. Finished picture

15. Finished picture

Tips:
1. Noodles are the same as other dumplings, without special requirements.
2. The mackerel should be bought without broken belly, with smooth and bright skin. The fresher the fish, the better the taste of the dumplings. Make sure to remove the thorns of the mackerel.