Spanish Mackerel Dumplings

Name: Spanish Mackerel Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Spanish mackerel; 500g Flour; 100g Chives; 200g Pork belly

by love double double

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Spring mackerel is on the market, Jiaodong area has the custom of giving mackerel filial piety to father-in-law and mother-in-law. One is to reflect the filial piety of daughter and son-in-law; the other is to reflect the deliciousness of spring mackerel! The folks have praised "the mountain has the mackerel and the horse mackerel in the sea". . Spanish mackerel balls, mackerel dumplings, and smoked mackerel are all highly praised seafood delicacies.

Ingredients

Spanish Mackerel Dumplings

1. Wash the Spanish mackerel

2. Use a knife to slice from the tail, above the fish bone in the middle, and under the slice

3. Use a blade to remove the big thorns in the maw

4. Tilt the knife and scrape the fish off the skin

5. Scrape off the meat on the middle fish bone

6. Chop the fish and pork belly into puree

7. Shallots, ginger, peppercorns, use hot water to make the fragrance, let cool

8. Filter out with a strainer

9. Add cooking wine, light soy sauce, and mix into raw water

10. Slowly add the material water in portions, whipping up in one direction

11. Add leeks, salt, white pepper, and a little sugar

12. Stir evenly

13. Mix flour and water

14. Use chopsticks to stir into flocculent

15. Make a soft dough, cover with plastic wrap for 20 minutes

16. Take out the good dough and knead it into a smooth dough

17. Roll the dough into long strips

18. Pull it into the right size noodle

19. With the cross section facing upwards, press

20. Roll out a dumpling skin with a thick middle and thin edges (roll the dumpling skin as thinly as possible to make it easier to fill, because the meat is soft and there is no way to press it)

21. Stuffing dumplings

22. Knead the dumpling skin in the middle

23. Knead both sides (the dumpling filling is soft and difficult to operate, novices can put less meat filling at the beginning)

24. Pack all in order

25. Boil water in the pot, lower the dumplings into the pot, use a spatula to gently push along the pot rock to prevent the dumplings from sticking

26. When the water is boiled, scoop 2 scoops of cold water, cover the lid and continue cooking. Order three times in a row, open three times, so that the meat dumplings will be cooked

27. The cooked dumplings will float on the surface and have a swollen belly. Just remove it with a colander