Name: Spanish Mackerel Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Dumpling flour; 2 pieces Spanish mackerel; 260g water; 150g Chives; (Pork belly) 200g Minced meat; 1 small piece ginger; 1 tbsp sesame oil; 1 bowl Pepper water; 2 teaspoons salt; 3 tablespoons Soy sauce; 1 piece egg; 1 teaspoon Chicken Essence; Some hot oil

Spanish Mackerel Dumplings

by Sago Fiona

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Spanish mackerel is also called blue-spot mackerel (scientific name). Its meat is delicate, delicious, and nutritious. It is one of the economic fish in the north. The folk praised "Partridge deer in the mountains, horse mackerel in the sea". The most popular ways to eat Spanish mackerel on the market include mackerel balls, mackerel braised pancakes, braised mackerel and so on. Today we are making Bayu dumplings, which should be regarded as a famous snack in Shandong. There are two types of mackerel: "mackerel" and "mackerel". The latter has less thorns and more meat, and is more suitable for making dumplings.
Some people think that the finished Spanish mackerel dumplings they bought are very delicious, but the ones they made by themselves have a fishy smell and have a woody texture, which is quite unpalatable. In fact, the most important thing is the first step, which is especially important when the fish is sliced. Don't scrape the fish too clean because of reluctance. Close to the bones of the fish, as well as the location of the fish skin, those dark red things can not be asked. Also, the position where the belly of the fish is dark can not be requested. These are the culprits that make the whole dumpling taste smelly. Just scrape the white fish. Beating the minced meat with the soaked pepper water will make the dumplings tender and juicy. When adding the leeks at the end, stir them with hot oil and pour them in together. It won't be too dry. Don't be too greedy for leeks, it will become a leek dumpling if it doesn't. Some chefs chop fish with big fat meat. It should be better and smoother, but I dare not eat it. You can try if you like.

Spanish Mackerel Dumplings

1. Prepare all the ingredients, try to pick out the large slices of Spanish mackerel (the minced meat is about 500 grams), slice out the fish fillets along the spine, and then carefully scrape the meat off with a knife. Don't use the dark red near the fish bones and fish skin. Also don't want the black ones on the belly of the fish. These will make the dumplings fishy. Dice leeks and mince ginger.

2. When we first make the noodles, it is said that the soft noodle dumplings are hard noodles, and the noodles on the dumpling skin should be softer, almost as soft as the earlobe. Generally 500 grams of noodles will be added to about 260 grams of water. Knead for a while, then cover with plastic wrap and wake up for about half an hour.

3. Adjust the filling, put the Spanish mackerel and pork belly together on the cutting board and chop again. Fusion. Enlarge the bowl, add light soy sauce, chicken essence, salt, sesame oil, and stir in one direction.

4. Add 1 bowl of pepper water (a bowl for normal eating. Soak the pepper water in advance) a little bit more. After the volume is enlarged, add 1 egg (depending on personal preference, you can put it or not) and continue to beat in one direction.

5. Add appropriate amount of oil to the wok, heat up, and turn off the heat. Pour in the leeks and mix quickly and evenly, and add the oil to the meat filling. Stir evenly. If the smell is enough, cover with plastic wrap and freeze in the refrigerator for 1 hour. (It happens to be solidified on the surface when it is wrapped, so it’s especially good to stir it a bit)

6. The awake dough is rolled into long strips, and then cut into small pieces. Roll out the rolling pin into a thick spot in the middle and thin dough on the side. The whole is slightly thinner and more delicious.