600g of flour, 5 tablespoons of peanut oil, 2 sticks of Spanish mackerel, fat 100g, leek 100g, 50g of minced onion and ginger, appropriate amount of salt, cooking wine 1 tsp, appropriate amount of pepper water, 3 tsps of light soy sauce and 250g of water.

way

1

Stir the flour with cold water. 600g of flour is about 300g of water. Put some salt in the water and mix well. While pouring water with chopsticks, stir the flour into a floccule. Then stir the flour into smooth dough by hand, cover it with plastic wrap and bake for 30 minutes.

2

Cut the head, tail, skin and internal organs of Spanish mackerel, and chop the fish and fat into paste. Chop the meat and add water at any time. This way, the meat does not stick to the knife, and the meat is particularly smooth and tender. (about 250 grams of water)

three

Wash pepper with clear water and soak in hot water for a while. After the water is cool, take out the pepper and add cooking wine and soy sauce. While adding the mixed pepper water to the minced meat sauce, stir the meat sauce in one direction with chopsticks.

four

It feels sticky after adding water. Add salt again.

five

After adding salt, continue to stir vigorously until it becomes thick.

six

Add peanut oil and minced onion and ginger and mix well.

seven

Add chopped leeks before wrapping jiaozi, and mix well. Don't add leek too early, it will affect the taste.

eight

Prepared stuffing.

nine

Knead the dough evenly and then knead it into long strips.

10

Cut into smaller doses than usual in jiaozi.

1 1

Roll it into a thin dumpling skin.

12

Put the stuffing on the skin.

13

Pinch a small edge along the edge of jiaozi, and don't pinch too much dead skin.

14

All right, the big jiaozi stuffed with Spanish mackerel is wrapped.

15

Add water to the pot, but don't add too little to prevent jiaozi from rolling. Boil the water and pour it into the jiaozi. Just cook it. Spanish mackerel stuffed in hot jiaozi will do.