Spanish Mackerel Dumplings

Name: Spanish Mackerel Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh Spanish mackerel; 1/2 fat and thin Pork dumplings; Some Chives; Some Flour; Some pepper; Some Refined salt; Some Cooking oil

by Dance of wolf

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

my country's food culture has a long history and a profound heritage. Chinese people can now be said to be all over the world, wherever there are Chinese, most of them like to eat dumplings.
Dumplings convey the origin history and brilliant culture of the Chinese clan, and a small dumpling connects the whole world.

The earliest name of dumplings in history is "Jiao'er". This popular food was first invented by the medical sage Zhang Zhongjing.

In the Tang Dynasty, dumplings have become almost the same as current dumplings, and they are taken out and eaten individually on a plate. In the Tang Dynasty, dumplings were called "Lao Wan", dumplings were called "Tang Zhong Lao Wan", and steamed dumplings were called "Cong Shang Lao Wan".
This name was used before the Song Dynasty. After the Song Dynasty, the name was rather messy, and they were also called "Fen Jiao", "Bian Shi", "Shui Jiao", "Dumplings", "Water Dim Sum", "Boiled Pastry" and so on.

Collectively referred to as "dumplings", it may have happened in the late Qing Dynasty and the beginning of the Republic of China. My hometown calls dumplings "gu zhe", I don't know how to write Chinese characters, ha ha.

Bayu dumplings are a specialty of Jiaodong, and there will always be this special noodle dish in the hotel.

As the saying goes, it's good, but it's comfortable but it's upside down, it's not delicious but dumplings, and it's the Spanish mackerel dumplings from our hometown! "

Ingredients

Some Fresh Spanish Mackerel
1/2 fat and thin Pork Dumplings
Some Chives
Some Flour
Some Pepper
Some Refined Salt
Some Cooking Oil

Spanish Mackerel Dumplings

1. Kneading dough: Mix flour with a little salt and add water to knead a dough with moderate hardness.

2. Put the reconciled noodles in the basin. Taking advantage of the empty noodles, make the Spanish mackerel filling.

3. The production of fish stuffing: Use a knife to chop the pork stuffing finely into minced meat.

4. Choose to wash the leeks.

5. Pour clear water into the pot, add the pepper, and boil the pepper water on low heat.

6. Choose to wash the Spanish mackerel after removing the internal organs.

7. Put the Spanish mackerel on a cutting board, remove the head and use a knife to cut the Spanish mackerel into two pieces from the middle.

8. Slowly scrape off the fish with a knife.

9. Pour the minced Spanish mackerel and minced pork into a small pot.

10. Add a little salt to the meat and stir well.

11. While stirring the minced meat slowly, slowly pour in the chilled pepper water, and then stir vigorously until the minced meat is strong.

12. Cut the leeks into fine pieces with a knife.

13. Pour in cooking oil and chives and stir well.

14. Making dumplings: Knead the good dough vigorously to make it more vigorous.

15. Knead the kneaded dough into long strips.

16. Use your hands to squeeze off small noodles the size of dumplings.
You don’t need a knife to make dumplings. The skins of the dumplings are tough. You can roll the skins out of the dumplings thinly without fear of being exposed, and they taste very good.

17. Sprinkle the toppings and round the dough with your hands.

18. Press the noodles flat and roll them into dumpling wrappers with a rolling pin. The rolled dumpling skin is round and vigorous.

19. Wrap the stuffing in the dumpling wrapper and pinch it tightly.

20. Wrapped dumplings have thin skins and large fillings.

21. Bring enough water to the pot on high heat. After the water is boiled, add the dumplings. Use a spoon to gently push the dumplings along the edge of the pot to prevent sticking to the pot.

22. Cover the pot and bring to a boil over high heat. Add a small bowl of cold water in the middle and continue to cover and cook until cooked.

Tips:
1. Making dumplings: You don't need a knife to make dumplings. The skin of the dumplings made in this way is tough. You can roll out the skin of the dumplings very thin without fear of revealing the filling. It tastes very good.

2. Make the noodles first and make dumpling fillings while the noodles are empty, which can save time.