Spanish Mackerel Dumplings
by Deep Sea-Wuhan
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The noodles and water are in a ratio of 2:1. Pour the water into the flour several times to form a soft dough. While awake, select the leeks for a while, soak them in water for a period of time, and then rinse them repeatedly with water.
2. Clean the Spanish mackerel, wash off the blood, remove the skin, remove the bones, and save the fish for use.
3. After the fish is cut into small pieces, start to chop. When chopping the fish, add a little bit of water to it in several times
4. Flip the fish and chop, chop evenly until the fish is pureed, very elastic
5. Put 1/5 of the pork filling and chop together, add a small amount of water, and chop until the fish, meat and pork are well integrated, and the meat filling is complete
6. Then adjust the filling: add a little cooking wine, add an appropriate amount of light soy sauce, continue to stir in one direction, add five spoons of peanut oil (the spoon at home) and one spoon of sesame oil, and stir evenly
7. Chopped leeks, minced ginger and mixed filling together, stir in one direction, add appropriate amount of salt
8. Wake up the noodles, knead, apply the medicine, and roll the stuffing
9. Cook dumplings after boiling
