Spanish Mackerel Dumplings
by Yuan Wai
Favorite
Difficulty
Easy
Time
15m
Serving
4
Seafood and Filette have a taste.
1. Mix the dumplings with the pork and the auxiliary ingredients, except for the Philippine dishes, to make the dumplings even stronger.
2. Evenly cut the Philippine vegetables that have been air-dried into small pieces.
3. Wash the Spanish mackerel.
4. Scrape the Spanish mackerel with a fork.
5. Add the Spanish mackerel meat to the minced meat.
6. Add Philippine vegetables
7. The noodles are slightly harder.
8. Don't roll too much dry noodles.
9. Put the skin into the palm of your hand and add the meat
10. Pinch the shape firmly to prevent water leakage after being put in the pot.
11. Line up.
12. Meat dumplings are not well cooked, so you must beat them with raw water three times.
13. Out of the pot!
14. Cold.
15. Be tasteful!
16. After waiting for a long time, let's eat!
Tips:The dumpling water must be wide.
Sugar and sesame oil are added to the meat filling to give the finishing touch.
