Name: Spanish Mackerel Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Spanish mackerel; Some Pig fat; Some Chives; Some Flour; Some shallot; Some ginger; Some pepper; Some water; Some starch; Some Egg white; Some salt; Some sesame oil; Some Cooking Wine

Spanish Mackerel Dumplings

1. Add appropriate amount of flour to the container while stirring with chopsticks while adding water, stir until there is no dry flour and form a rough dough. After waking up for 20 minutes, knead it repeatedly to make the surface of the dough smooth and continue to wake up for 20 minutes. The dumplings made with bread will not break easily.

2. A piece of fresh Spanish mackerel is about 1000 grams, cut open the belly of the fish to remove the internal organs and fish gills, clean and dry the water and prepare it. A flat knife takes the fish on both sides from the tail of the fish to the head of the fish, cleans the bones and skins, and chops them into puree.

3. 100 grams of pork is cleaned and chopped into puree.

4. Add appropriate amount of water to the pot, boil it, add a few peppers and cook for a while, put it in a bowl and let it cool, then add chopped green onion and ginger slices to soak the flavor

5. 150 grams of leeks are selected to remove the old leaves and repeatedly rinse the sediment and control the moisture, then cut into chopped leeks.

6. Put the two kinds of minced meat into a container, add appropriate amount of cooking wine, sesame oil, cornstarch, egg white, salt, onion, ginger, and pepper water.

7. Use chopsticks to quickly stir in one direction, so that the meat puree can eat through the water, and the filling will be tender and refreshing. Finally, add the leeks without stirring in one direction again.

8. Finally, add the leeks without stirring in one direction again.

9. Spread dry flour on the chopping board, take a small piece of awake dough and knead it into a strip, then pull it into a dough that is slightly larger than usual for making dumplings, round it, press it flat, and roll it into a dumpling wrapper.

10. Add enough fillings and fold in half, then squeeze tightly to make dumplings. The characteristic of Jiaodong people's mackerel dumplings is that the skin is thin and the stuffing is big, which makes them enjoyable.

11. After the dumplings are made, start cooking the dumplings. Add water to the pot and boil, add the dumplings and gently push the back of the spoon to prevent adhesion.