The chewy and juicy Spanish mackerel dumplings

Overview

Nowadays, there are various fillings for dumplings, but Bayu dumplings are still a major specialty of Weihai. As the representative dumpling of Weihai, Bayu dumplings have the characteristics of large fillings, thin skin, elastic teeth and juicy texture. Authentic Bayu dumplings are larger than steamed buns, and two of them can fill a bowl. People in Weihai seem to have a special attachment to Spanish mackerel, and we only recognize the local Spanish mackerel in Weihai. Every year after Guyu, a large number of Spanish mackerel gather in the offshore waters of Weihai. This is a good time for a large number of fresh spring Spanish mackerel to be on the market. Every time during this season, my mother always likes to make fish dumplings with fresh mackerel. My mother said that the fillings of the Spanish mackerel dumplings must be large, extremely fresh Spanish mackerel of more than one kilogram. The dumpling noodles should be softer and the wrappers should be rolled out larger. The cooked dumplings will have white and green large fish balls inside the crystal-clear skin. In this way, the deliciousness of the fish, the smoothness of the meat, and the fragrance of the leeks are completely integrated. It is fresh and not greasy, chewy and juicy, as if fresh soup juice is about to flow out from the corners of the mouth, which is endless aftertaste.

Tags

• staple food
• home cooking
• children
• old man
• dumplings
• lunch
• spring festival
• chives
• cooking wine
• egg white
• pork belly
• spanish mackerel meat
• zanthoxylum bungeanum
• ginger
• milk
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Prepare the flour, add cold water and egg white, knead into a smooth dough, cover with plastic wrap and leave for 20 minutes.

   

2. 2 After washing and removing the internal organs of the Spanish mackerel, insert two pieces of fish meat with a blade along the beam bone, and remove the fish fillets on both sides along the tail of the fish.

   

3. 3 Chop the sliced fish meat into minced fish meat, and chop the pork belly into minced meat.

   

4. 4 Mix the fish and pork belly together, add cooking wine and white pepper.

   

5. 5 Add salt and a bowl of soaked onion and ginger water, and stir in one direction while adding water.

   

6. 6 Pour into a bowl of soaked pepper water and stir in one direction while adding water. Add milk in the same way.

   

7. 7 Add egg white and sesame oil, and continue to stir vigorously in one direction.

   

8. 8 Add the chopped leeks and mix well. Make the dough into a paste and roll it into dumpling wrappers. Wrap the mixed dumpling fillings in it.

   

9. 9 Add water to the pot and boil half a green onion, then add the dumplings and cook.