1. Because fish is more delicious, adding thirteen spices or five-spice powder will destroy its original flavor, so you need to soak the pepper water in advance. Cut half a green onion into small sections, 1 small piece of ginger, sliced into thin slices, 5 grams of pepper, 5 grams of aniseed, and soak in 90 ml of purified water for about 4 hours before use. The purpose is to remove fishy meat and a light spice taste. Without spoiling the original deliciousness of the fish
2. Because the fat content of fish itself is low, it needs to be mixed with fat and lean pork filling to make the taste more delicate and tender, and increase the unique fragrance of animal fat. The added pork filling accounts for 1/4 of the weight of the fish filling, and the 5:5 fat and lean meat filling is used
3. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon cooking wine, 1 tablespoon sesame oil, 1/2 tablespoon peanut oil, 3g chicken essence, 2g white sugar and 5 tablespoons pepper water and stir it evenly. At this time, we Seeing that the whole meat filling is still loose and not forming a ball, we need to use chopsticks to draw a circle in one direction and stir until the meat fills up.
4. The appearance of the meat filling is very delicate after mixing, and the whole meat filling will be felt to become tight during the mixing process. Remember to stop the stirring after the whole meat filling becomes a dough. If you stir it too much, it’s not making dumplings, it’s called boiled meatballs.
5. Then add our diced coriander, mix well, and then set aside
6. Kneading the noodles: Put 300 grams of flour in a large bowl, and prepare about 100 milliliters of purified water. Add a small amount to the flour in small portions, and use chopsticks to draw a circle counterclockwise after each addition of water to mix the flour
7. You can stop adding water until the flour becomes flocculent and there is no dry noodles. The dumpling noodles should be firmer, so that the dumpling skin can be rolled out very thin, and it has toughness, it is not easy to break after being wrapped in the filling, and the taste is firm.
8. Knead the dough with your hands, knead the fluffy flour into a dough, and continue to knead and press. Finally, after the "three lights", you can cover it with a damp cloth and start to wake up (three lights are: basin light, hand light, and face light)
9. After soaking for half an hour, divide the dough into 4 parts (Of course, you can also divide into two parts, you can divide the number of parts according to how many ingredients you want to make)
10. Knead a small portion of the dough that has just been divided into strips, and adjust the thickness of the noodles according to the size of the required agent. Generally, it is enough to be rolled into a diameter of about 4 cm
11. Cut the kneaded round noodles into noodles with a length of about 3 cm. The length can be adjusted according to your own size. You can cut larger dumplings when making large dumplings (cut one knife and turn one lower to cut out the shape in the picture)
12. The size should be consistent and uniform. At this time, round the cut agent into a small ball, just pinch a ball at will, no standard sphere is needed
13. Begin to roll the dumpling wrapper, take a small dough, and gently press it down. After squeezing, the force-bearing area is larger and we can roll the wrapper. Hold the rolling pin in your right hand and press more than half of the dough. Rotate the rolling pin up and down. While holding the unpressed dough in your left hand, turn the dough continuously, rolling and turning the dough, so that the rolled dough is even and round (left-handed Please change hands by yourself)
14. Here is a way to teach lazy people. After rolling the noodles into the dough, use a round cup or lid to carve out the dumplings of the corresponding size, which is also very convenient.
15.
Demonstration of how to make dumplings:
(1) The dumpling filling is placed in the middle of the dumpling wrapper;
(2) Fold the dumpling wrapper in half tightly;
(3) Starting from one of the two ends, lift up the index finger from the bottom of the right side and pinch it tightly with the inner skin
16. (4) Knead the dumpling wrappers that are not kneaded at the back in the same way. Squeeze it completely until there is no gap on the right side; of course, you don’t need to pay attention to the crescent shape and ingot shape, just hold the skins at the ends of the dumplings in two hands and squeeze them in the middle. A lazy bag method
17. Because the noodles are hard, make sure the dumplings are thin and the filling
18. Sprinkle a layer of dried noodles under the plate to prevent the dumplings from sticking to the utensils. You can also use a bamboo curtain; to prevent the dumplings from drying out, cover with a layer of plastic wrap or a cloth to cook
19. The water used to cook the dumplings must be boiled and boiled before serving the dumplings. It is best to add a little salt in the water so that the dumplings will not break easily. After cooking, use the strainer to stir clockwise to prevent the dumplings from sticking in the water. together. Generally speaking, after pouring cold water three times after boiling, the dumplings will be cooked. If you still can’t tell whether the dumplings are cooked or not cooked, just take out one and taste it. Although it looks awkward, it is the quickest way to determine whether it is ripe. method
20. Serving
Tips:1. It is best not to put strong flavors such as five-spice powder and thirteen incense in the fish filling, which will cover the fresh fragrance of the fish. Simply put in the pepper water and white pepper that we have soaked before to remove the fishy smell, and add salt to taste.
2. Because the fat content of fish filling is low, it needs to be mixed with fat and lean pork filling of 1/4 of the weight of fish to increase the taste. Animal fat has a unique fragrance than vegetable fat;
3. Pay attention to the meat filling. If the meat filling is too tight, you can add a little pure water to loosen the meat filling, and the amount of water should not be too much;
4. Because the water content of coriander is relatively small, there is no need to consider the problem of vegetable water;
5. Spanish mackerel fillings can be bought in supermarkets.
