Scallion Fish Dumplings
1.
2.
Add water to the flour and form a smooth dough (the ratio of water to flour is controlled at 1:2), cover and wake up for more than 30 minutes, preferably more than 1 hour.
3.
Wash the silver carp meat, spread it flat on a cutting board, chop the fish meat into mud, or directly add it to a meat grinder, add ginger slices and smash into fish mud, so that the fine spines can be mashed into a mud safer.
4.
Pour out the fish puree, add water (it is to beat water, dumpling meat usually needs to be beaten, so that the meat is fresh and tender) also stir in one direction
5.
Add pepper powder (optional, you can also use pepper water, you don't need to add water to beat), light soy sauce, and oyster sauce, mix evenly, and let it stand for a while.
6.
Wash and finely chop the chives, the smaller the better, add the diced diced to the fish paste, mix well, add chicken essence and salt and mix well.
7.
Add cooked rapeseed oil (after cooling thoroughly) and mix well, or you can add sesame oil and mix evenly, let it stand for a while to taste, so that the meat filling is delicious and delicious.
8.
Knead the awake dough again, knead it into long strips, divide it into small pieces and squash it.
9.
Roll out into small dumpling skins with a thick middle and thin sides. Add fish and meat filling. Do not add more. It is only about 80% full, so that the dumplings are not easy to be boiled and the fillings are not easy to show.
10.
Make it into a dumpling shape. It is best to dip the bottom of the dumpling with flour or starch before placing it, so that the bottom of the dumpling is not easy to stick, so it can be cooked in the pot.
11.
Add half a pot of water to the pot, bring the dumplings to a boil, then use a slotted spoon to gently stir along the side of the pot to prevent sticking to the bottom, cover the pot and bring it to a boil. After the water is boiled, add half a bowl of water.
12.
Cover the pot again and boil, repeat this twice or twice, until the belly of the dumpling is round and shiny, you can take it out.
Tips:
1. The silver carp can be replaced with grass carp or thicker meat, but it must be fresh to taste.
2. If you are afraid of the fishy smell, you can use the pepper water to fetch the water, so that the fish is delicious and tender without any smell.
