Mackerel stuffed dumplings

Overview

I have eaten mackerel stuffed dumplings in restaurants several times and they are very delicious. I always want to make them at home. Today my sister sent me mackerel and I just happened to use it to make dumplings. I looked for a recipe and made it according to Dongying Xiaoyingzi’s recipe. The dumplings were served to the table and were well received. Comment, there is no fishy smell at all, very delicious and fresh. While sharing recipes in the food world, I also learned a lot of cooking knowledge. Thank you for the opportunity provided by the platform to grow your cooking skills, cook delicious dishes for your family, and make your life full of happiness!

Tags

• pasta
• home cooking
• dumplings
• bayu
• chicken essence
• chives
• clear water
• corn oil
• pork stuffing
• refined salt
• yipin fresh soy sauce
• zanthoxylum bungeanum
• ginger
• pepper
• plain flour
• sesame oil

Ingredients

Steps

1. 1 After the water in the pot boils, add the peppercorns and ginger slices. After boiling, turn off the heat and simmer for ten minutes.

   

2. 2 Remove the peppercorns and ginger slices and let cool for later use.

   

3. 3 Thaw the Spanish mackerel and remove the bones.

   

4. 4 Use a knife to scrape off the fish meat, leaving out the red part, skin, fascia and skin. The scraped fish meat is about 400 grams.

   

5. 5 Place fish and pork fillings in a basin.

   

6. 6 Add the pepper water into the meat filling one at a time, stir in one direction with chopsticks, beat each time until the pepper water is absorbed, then pour in the next time, be sure to add in small amounts multiple times, stir until the meat filling is thick and the water is fully absorbed.

   

7. 7 Add peanut oil and sesame oil and mix well to lock in the moisture.

   

8. 8 Add appropriate amount of salt, pepper and chicken essence and mix well.

   

9. 9 Add Yipin fresh soy sauce to enhance the aroma and freshness of the filling.

   

10. 10 The mixed meat filling will be tender and elastic, simmer for more than ten minutes.

    

11. 11 Chop the leeks into mince and mix with the meat filling water, and the filling is ready.

    

12. 12 Add 3 grams of refined salt to the flour to increase gluten, add water in batches and stir to form a large dough, knead it into a dough, let it rest for half an hour, and knead the dough twice in the middle to make the dough smoother.

    

13. 13 Roll into long strips, add ingredients, roll out the skin, add fillings and make dumplings.

    

14. 14 Wrapped dumplings.

    

15. 15 Boil water in the pot, gently push the bottom with a spoon to turn, and cook until the dumplings bulge and float.

    

16. 16 The filling is moist and fragrant, without any fishy smell, and is very delicious.

    

17. 17 Here’s another picture, beautiful.