Spanish Mackerel and Chive Dumplings

Name: Spanish Mackerel and Chive Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Spanish mackerel; 1 piece Chives; 1 piece Soft dough; 1 small handful pepper; 1 cup Hot water; 30g Vegetable oil; Some salt

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I grew up in the northern inland, and I especially like pasta, especially dumplings, which must be eaten once every ten days and a half. I always think that pork leeks and egg leeks are the most fragrant. When I was in my 20s, I traveled to Qingdao and ate Bayu Chive Dumplings. I really thought it was "delicious in the world"! Can not help but sigh for more than 20 years wasted.

In those years, the logistics was not as developed as it is now. After I got home, I wanted to eat Spanish mackerel and chive dumplings, but I couldn't eat it in a hurry! Especially those days when I came back, I was so greedy that I would drool in my dreams. At that time, there was such an idea: Find a guy from Qingdao to get married, won’t you be able to eat bayu dumplings every day?

It's all right now! Even if the Spanish mackerel just caught from the sea in Weihai, Shandong, it will arrive in Beijing in the afternoon the next day. Finally, eat fresh seafood! I bought several big mackerel a few years ago, and I cleaned up the mackerel while watching TV at night. During the Spring Festival these days, due to the epidemic, I have been in self-isolation for 16 days. There is still a handful of leeks that my mother bought a year ago, which happened to be mixed with Spanish mackerel meat to make dumplings. There is no onion, ginger, soy sauce, fresh and juicy. The fishy smell, the trick is in this bowl of pepper water.

The Spanish mackerel is as large as a shuttle, with a silver body, a plump body and delicious meat. The nutritional value of Spanish mackerel is very high. It is rich in protein, vitamin C, vitamin E, minerals and a variety of nutrients. It has a good conditioning effect on the body, strengthens the body's immunity, and supplements protein. There are various cooking methods for Spanish mackerel, which can be braised, stewed, braised or stuffed. The methods are different but each has its own characteristics.

Because the whole body of the Spanish mackerel has only a few big thorns and no small thorns, there is no need to worry about being stuck by the thorns regardless of whether it is fried, stewed, or roasted. This is why many elderly and children like to eat it. The most common way to eat it is to scrape the Spanish mackerel meat with a knife and mix it with leeks and a little pork to make a sticky stuffing dumpling. You have all the staple food and non-staple food in one pot.

Ingredients

350g Spanish Mackerel
1 piece Chives
1 piece Soft Dough
1 small handful Pepper
1 cup Hot Water
30g Vegetable Oil
Some Salt

Spanish Mackerel and Chive Dumplings

1. The gills and viscera of fresh Spanish mackerel are removed and cleaned;

Spanish Mackerel and Chive Dumplings recipe

2. Cut off the head and tail for another use; slice two pieces of fish along the spine;

3. Cut off the yellow and soft parts of the fish belly without using it; stand up the blade and scrape the Spanish mackerel meat from one end to the other; the Spanish mackerel only has a few large main spines, please rest assured that there are no small spines in the fish;

4. The scraped fish meat is divided into several bags for consumption. It can be stored for 3 days in cold storage, and can be stored for a long time in freezing; the Spanish mackerel meat in the picture is frozen and then thawed. Although the color is not as good as the fresh pink and tender, the taste and nutrition are not bad at all;

5. A small handful of pepper is soaked in hot water to stimulate the fragrance, the water volume is about 150 grams; the water volume is adjusted with the amount of Spanish mackerel;

6. Pour the pepper water into the Spanish mackerel, and stir it clockwise with chopsticks while pouring, until the fish is strong and viscous;

7. Wash the leeks and chop finely; the amount of leeks can be as much or as little as you like;

8. Put the leek into the Spanish mackerel meat, pour an appropriate amount of vegetable oil (peanut oil or soybean oil), and then sprinkle salt according to the taste, stir evenly, into a delicate and viscous mackerel and leek filling;

9. The pre-kneaded dough is moisturized, knead a long strip, cut the ingredients, and roll it into a round skin with a thinner periphery and a thicker middle. Take a suitable amount of filling and put it on the round skin. According to your own method or pack or knead or squeeze it into Dumplings with big stuffing, boil them in a pot of boiling water until their stomachs are bulging and float to the surface, then they can be taken out and eaten.

Tips:
1. The Spanish mackerel filling is fragrant and tender, but it has the taste of the sea, so adding a proper amount of pepper water can cover part of the "fishy" smell, not only will not steal the taste of leeks, but also add more fragrance;
2. The fat content in Spanish mackerel meat is very small, and leeks like oil, so pour an appropriate amount of oil to increase the fragrant taste of dumplings; in addition, a little pork filling can be used instead of vegetable oil;
3. The head and tail of Spanish mackerel can be used to stew tofu and other dishes. It is said that it is a good dish for noodles in the Jiaodong Peninsula of Shandong; the remaining fish skin and tail can be eaten separately, especially the fish skin is rich in collagen. , The taste is mellow, and the meal is delicious;
4. Eating other stuffed dumplings dipped in vinegar and garlic sauce is the icing on the cake, but personally think that the dumplings stuffed with spaniel and chives dipped in vinegar suppressed the umami taste of the fish. You can put some chili oil in it.