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
