How to make fish dumplings?

Practice 1, fish and onion jiaozi

material

Raw fish ..............................................................................................................................................................................

working methods

1. Wash the fish, scale it and chop it into mud;

2. Add all seasonings into the fish and stir evenly to make stuffing;

3. Take a piece of dough. Put 20 grams of fish stuffing in it;

4, the dough is folded in half and wrapped into a triangle;

5. Fold and roll the dough into a three-eye shape to form a green embryo;

6. Steam in the pot for 8 minutes until cooked.

Method 2: jiaozi stuffed with Spanish mackerel.

material

Two Spanish mackerel, a piece of fat pork, a small bundle of leeks, salt, oil, soy sauce and flour.

working methods

1. Two Spanish mackerel, a piece of fat pork and a small bundle of leeks.

2. Boned the Spanish mackerel, scraped the fish with a spoon and picked out the fishbone.

Chop the fish into mud with a knife

4. Chop the pork. I am very incompetent for this job. I always use a knife because I have no patience. Usually, my husband is responsible for chopping meat and rolling dumpling skins at home, because he doesn't trust me. _

Add salt, oil and a little soy sauce to the stuffing. My experience is, use leek as stuffing, don't add too much seasoning, such as onion and ginger, such as pepper.

6. A noodle stays awake 10 minutes.

7. I admire myself for breaking a small dose of curly skin. I later observed that each of my doses was different in size, and each dough was not only round, but also different in shape. This is also a skill.

Practice 3, fish skin dumplings

material

Material: 300g catfish,

Accessories: 30g of dried shrimps, 30g of mushrooms, 50g of lean pork100g, 50g of leek, 20g of broad bean starch, and 0g of laver10g.

Seasoning: salt 4g, monosodium glutamate 1g, ginger 5g, sesame oil 15g, coriander 20g, soy sauce 10g, cooking wine 20g and chicken oil 20g.

working methods

1. Cut dried seaweed, dried mushrooms and shallots into powder, mix with minced meat, and add sesame oil, Jiang Mo, salt and soy sauce to make stuffing;

2. Slaughter catfish, eviscerate, slice the fish, and chop it into fine pieces with a knife;

3. Chopped fish fell heavily on the chopping board, with dry starch face to face, and smashed into 20 doses;

4. Roll the medicine into dumpling skin with a small rolling pin;

5. Wrap the dumpling skin with meat stuffing, seal it and knead it into a comb;

6. Add water to the pot to boil, add jiaozi, cook over medium heat until cooked, and add it to the soup plate;

7. Add 750ml chicken soup to the pot, bring to a boil, add salt, soy sauce, monosodium glutamate, cooking wine and chicken oil, pour into the soup basin jiaozi, and add coriander and laver.

Practice 4, fish leek jiaozi

material

Two slices of Longli fish, 500g of leek, flour, oyster sauce, salt, blended oil and water.

working methods

1. Take the dragon fish out of the refrigerator and thaw it.

2. Pick and wash leeks and control moisture.

3. Add some salt to the flour, synthesize the dough with proper warm water, and let it stand and relax.

Wash fish

5. Chop it into fish paste and put it into the material basin.

Add salt and oyster sauce.

7. Add the blending oil and stir well.

8. Cut the leek into sections and put it in.