Yantai Large Stuffing Spanish Mackerel Dumplings
1.
After the Spanish mackerel is rinsed with tap water, the internal organs are removed
2.
Put the fish on the cutting board and use a knife to slice from the tail of the fish
3.
Slice it all the way to the bottom of the fish's head
4.
Cut the sliced fish with a knife
5.
Then use a knife to scrape all the excess meat on the fishbone. This Nai porcelain knife is really good, anti-oxidant, has no peculiar smell and heavy metal smell, and is particularly sharp and easy to use.
6.
Then slice the other half of the fish in the same way
7.
The sliced fish is sliced off from the middle of the fish with a knife, because the skin of the Spanish mackerel is so hard that it cannot be mixed with the filling.
8.
The sliced fish is minced with a knife. During the period, the amount of water of an egg is added 6 times, and the fish filling is minced.
9.
Just chop the fish stuffing to this level
10.
Add red yeast rice flour to the flour, stir well, use appropriate amount of water to form a dough
11.
Put the chopped fish stuffing into the pot, beat in the eggs, add pepper powder, pepper and cooking wine
12.
Stir clockwise, add the right amount of water in N times during the period. It is appropriate to use 100 grams of water conservatively. Because the freshness of the fish is different, it is not accurate to how much water is used to stir the fish filling.
13.
Add a little salt to the stirred fish stuffing first, stir well, then add peanut oil to stir
14.
The well-stirred fish filling is in this state
15.
After picking and washing the leeks, cut them into pieces with a knife, pour them into the fish filling, and mix well
16.
Stir well and then drizzle with sesame oil and mix well.
17.
Knead the proofed dough and knead it into long strips and cut it into a uniform size with a knife. Remember that the fish filling is half larger than the usual dumplings, and flatten it into a thin round dough.
18.
The stuffing in the dough wrapper and the fish dumplings pay attention to the thin skin and enough filling, and they should be large.
19.
The chubby Spanish mackerel dumplings are ready
20.
Boil water in a pot, add a spoonful of salt, so that the cooked dumplings are not easy to break, put the dumplings in a boil, add a small bowl of water, repeat 4 times to turn off the heat
21.
One bite, full of temptation, super delicious
Tips:
1: When stirring the fish filling, remember to stir clockwise, do not stir the other way, it will waste the fish filling...
2; When cooking dumplings, adding a spoonful of salt will make the dumpling skins more gluten and not easy to break...
