Spanish Mackerel and Chive Dumplings
1.
250 grams of flour, add 145g of water, and use a chef's machine to make a dough that is slightly softer than usual for making dumplings.
2.
Chop 5g chives and 5g ginger, add 95g water and beat with a food processor to filter out 85g scallion ginger water.
3.
The Spanish mackerel is gutted, separated from the middle, and head and tail removed. Use a spoon to scrape off the fish, taking care not to scrape the red fish in the middle. Scrape out a total of 437 grams of fish, and divide the fish into two portions, each weighing 218 grams
4.
Add 5g of salt, 0.5g of white pepper, and 23g of egg liquid (as long as the egg whites) to 218g of fish meat, and beat evenly with a cooking machine.
5.
Add 85g of green onion and ginger water in 3 to 4 times. Mix well with chopsticks first, and then beat with a food processor until the fish is delicate.
6.
Stir vigorously in one direction for 3 to 5 minutes. The pure fish and meat filling uses more water, and the cooked dumplings taste less watery. The stirred fish meat is a bit like a paste.
7.
Chop 65 grams of leeks and stir in the fish filling.
8.
Cut the saved dough into small portions and knead them into strips of uniform thickness.
9.
Cut into a uniform size agent, squash, and roll the skin.
10.
Pack the right amount of Spanish mackerel and chive stuffing. The fish filling contains more water, so don't put too much.
11.
All wrapped up
12.
When the water is boiled and cooked in a pot, the delicious Spanish mackerel dumplings will be out of the pot!
Tips:
Add more water to the Spanish mackerel filling. If you add less water, the fish will taste very woody. Of course you can also add some pork belly.
In addition, don't put too much stuffing when packing.
