Spanish Mackerel Dumplings

Name: Spanish Mackerel Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Spanish mackerel; 200g Pork belly; 100g Chives; Some Flour; 1 piece ginger; 1 tablespoon Oyster sauce; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 1 spoon Chicken Essence; 1 spoon Five spice powder; Some salt; 1 spoon White pepper

by Senyu Baking

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I ate spaniel-stuffed dumplings when dining out before. The taste is more refreshing than ordinary meat filling, full and juicy, and the bite is full of spanish flavour. It is especially unforgettable. Now that I think of it, I can’t bear it. Suck. So I tried various attempts to find the taste. After several experiments, although it was not as delicious as the restaurant at the beginning, the taste was also very good.
In summary, if you want the Spanish mackerel dumplings to be delicious, the key is the pork belly filling. Don't use pure lean meat. Adding pork belly can not only make the filling delicate and viscous, but also make the finished product more elastic and refreshing..."

Spanish Mackerel Dumplings

1. Prepare the required ingredients.

2. Clean up the Spanish mackerel, place the meat slices along the bones, peel the skin, and chop the meat.

3. Mixed fish and pork belly.

4. Add ginger, oyster sauce, cooking wine, light soy sauce, chicken essence, five-spice powder, white pepper and appropriate amount of salt, stir and marinate for flavor.

5. Wash the leeks, drain and chop them into the meat filling for later use.

6. Add a small amount of flour and water several times to form a smooth dough and let it stand for a while.

7. Divide the dough into medium-sized ingredients and roll it into a circle.

8. Put the mixed meat in the dumpling wrapper and seal it according to your own method.

9. Make all the dumplings one by one.

10. Add water to the pot and bring to a boil, add the dumplings and cook to enjoy the deliciousness.

11. Finished picture

12. Finished picture

Tips:
1. The dough for making dumplings should not be too hard, and should be fully prepared, which is not only easy to handle, but also has a better taste of the finished product.
2. If you feel that the meat filling is too dry, you can add an appropriate amount of water. Do not add too much water at a time.
3. The standard for cooking dumplings is generally to boil the pot three times, and it is almost the same after three taps of cold water. The cooked dumplings will float on the water and the belly will be bulging and elastic.
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