Name: Spanish Mackerel Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Spanish mackerel; Some White pepper; 1 tablespoon Cooking Wine; 40g milk; 1 piece Egg white; 1g pepper; 10g Chives; 8g ginger; 150g Pork belly; Some salt; 2 tablespoons sesame oil

Spanish Mackerel Dumplings

by Susuai Food

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Nowadays, the fillings of dumplings are varied, but Bayu dumplings are still a major feature of Weihai. Bayu dumplings, as a representative of Weihai dumplings, have the characteristics of large fillings, thin skins, and juicy teeth. The authentic bayu dumplings are "dumplings" that are bigger than steamed buns. There are two sayings that one bowl is filled.
The people of Weihai seem to have a special affection for Spanish mackerel, we only recognize the local Spanish mackerel in Weihai. Every year after the solar term of Gu Yu, a large number of Spanish mackerel gather in the coastal waters of Weihai. This is a good time for a large number of fresh spring Spanish mackerel to be marketed.
During this season, my mother always likes to make fish dumplings with fresh Spanish mackerel. Mother said that the fillings of Bayu dumplings must be more than a catty, extremely fresh big Bayu, the dumpling noodles should be softer, and the skin should be rolled a bit larger, the cooked dumplings, the thin and clear skin inside, full of With white and green big fish balls.
In this way, the deliciousness of the fish, the smoothness of the meat, and the scent of leeks are completely integrated. The fragrance is not greasy, and the teeth are juicy. It seems that there is a fresh soup and fragrant juice coming from the corners of the mouth, which is endless.

Spanish Mackerel Dumplings

1. 1. Prepare the flour, add cold water and egg white, knead into a smooth dough, cover with plastic wrap for 20 minutes.

2. 2. After washing out the internal organs of the Spanish mackerel, insert two pieces of fish meat along the girder bone under the blade, and move the fish meat on both sides upward along the fish tail.

3. 3. Chop the sliced fish into fish paste, and chop the pork belly into puree.

4. 4. Mix fish and pork belly, add cooking wine and white pepper.

5. 5. Add salt and a bowl of soaked green onion and ginger water, and stir in one direction while adding water.

6. 6. Pour into a bowl of soaked pepper water, and stir in one direction while adding water. Add milk in the same way.

7. 7. Add egg white and sesame oil, and continue to stir in one direction.

8. 8. Add the chopped leeks and mix well. The noodles are made into an agent, rolled into a dumpling wrapper, and wrapped with the mixed dumpling filling.

9. 9. Add water to the pot and put half a green onion to boil, add the dumplings and cook.

Tips:
1. Choose the larger and fresher the Spanish mackerel, the better.
2. Don't use fish skin, just fish meat, otherwise it will become fishy.
3. Just chop the large pieces of fish under the slices. You don't need to chop them too much directly. The stuffing of Spanish mackerel dumplings is mainly used with chopsticks. Stir in one direction with chopsticks. Finally, it is best to stir the fish into a fine mud.
4. Do not use too much leeks, otherwise it will affect the taste of fish dumplings.
5. The pure Bayu dumplings are made of pure white meat. The pork belly is used for health. The taste is also good.
6. Don't add green onion and ginger directly into the filling, soak the green onion and ginger with water in advance.
7. This serving size is equivalent to one meal for an ordinary family of three. One Spanish mackerel is not needed. If you want more packets, you can increase it proportionally.