1. Finely chop the leeks and set aside; clean the yellow croaker, remove the head and tail, and remove the bones. Use kitchen paper to absorb the excess water from the yellow croaker.
2. Put yellow surimi, leeks, minced ginger, salt and rice wine in a bowl and stir in one direction. According to your own level of making dumplings, add an appropriate amount of pepper water, adding a small amount each time, stirring in one direction
3. Finally, add cooking oil to wrap the yellow croaker filling, which can better lock the moisture of the filling!
4. Put 300 grams of flour and 150 grams of water together to form a dough, cover and wake up for 30 minutes
5. Take a piece of dough, knead it into a small cylinder, and cut it into small pieces with a plastic scraper
6. Roll out dumpling skins thick in the middle and thin around the dumplings
7. Wrap the yellow croaker fillings and wrap them in the shape of dumplings you like!
8. Boil a pot of water in the soup pot, add a few grains of salt after the water is boiled, and then put the dumplings into the boiling water pot to boil
9. When the dumplings are all floating on the water and pressed down with your hands, the skin of the dumplings will bounce back to prove that the dumplings are cooked. (It can also be like this: after the dumplings are boiled for the first time, add a little bit of cold water, add cold water in 3 times, and after 3 times of boiling, the dumplings will be cooked!)
Tips:Boil the pepper and let the water cool, add it to the fish and meat filling several times, whipping in one direction with chopsticks, and add water each time until the water is completely eaten into the meat. When the fish is strong, it looks like a ball is not scattered, but also elastic
