Yellow Croaker Dumplings
1.
Ingredients: Dumpling skin: 150g cooked diced carrots, 360g plain flour, 90g pure milk Dumpling filling: 1 yellow croaker (445g), 150g lotus root, 3 asparagus roots, 105g cold white boil, 5g cooking wine, 10 vegetable oil Grams, 2 grams of salt, 1 shallot, 1 slice of ginger.
2.
Cook the diced carrots and pure milk together to make carrot puree, add it to ordinary flour, and stir to form a flocculent. >>Pumpkin and noodles for authentic yellow croaker dumplings. Xiaoyuzi likes pumpkins but not carrots. I replaced them with pureed carrots and noodles. You can decide for yourself. The skin of the dumplings should be a little harder. You can also buy ready-made dumpling wrappers. I don’t think a mother has to do everything by herself. It’s also necessary to save time and do something on her own.
3.
Knead into a ball and knead slightly smooth. Cover with plastic wrap and let it stand for more than 30 minutes, and let it stand until the filling is done. >>With these noodles and fillings, more than 30 dumplings have been made.
4.
Remove the scales and internal organs of yellow croaker, cut off the shark fin, cut off the head, cut the fish in half, slowly kick off the bones, pinch the big spines with your fingers, and pull them out. No small thorns are better. After processing all, touch it again to make sure there is no fishbone. >>This step is the most time-consuming, but not many thorns.
5.
Chop the fish with a knife (cooking machine), add a piece of ginger and chop together. >>445 grams of yellow croaker finally get 210 grams of pure fish meat, less than half.
6.
Add 105 grams of half of the fish in plain water, add a small amount to the fish several times, stir well, and then add the next water. This fish can absorb water well, and it can be easily absorbed by adding more water. Add some water to make the filling tender. >>Have seen, the fish head and fish bones kicked off in the previous step are simmered into fish soup. Replace the water here and add it to the filling. The filling is definitely more delicious. Yuma is a bit lazy and didn't do this.
7.
The water absorbs all the cooking wine, salt, and edible oil for seasoning. Whip in one direction for 3 minutes to get stronger.
8.
Finely chop lotus root and add. The addition of a lot of lotus root makes the dumplings not only fresh, but also crispy and sweet. This is the unique secret recipe of pomelo mom. Can not be omitted, can be replaced with water chestnuts.
9.
Chop asparagus and shallots and add in, stir well. Cover the mixed fillings with plastic wrap for 20 minutes. >>You can add asparagus. It looks comfortable with a little bit of green, and you can also add some other green dishes.
10.
Roll out the dumplings and wait for them to be cooked, steamed, and fried. Jin Cancan is like a big ingot, which means the wealth is rolling.
11.
Roll out the thin skin, gently wrap the tender yellow croaker filling, bite it down, the juice is plump, and the eyebrows are fresh! I really think it is the best dumpling I have ever eaten. If I don't want to make it, I will tell you secretly that you can buy it and buy it ready-made.
Tips:
This recipe has a supporting video. You can view it on the WeChat public account "Five Meals A Day". I am a national child nutritionist, familiar with the needs of healthy diets for infants and young children, and proficient in cooking.
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