Dumplings stuffed with fish meat are fragrant but not greasy, high in protein and nutritious while healthier compared to pork, beef and mutton stuffed dumplings.
Here's how to make dumplings stuffed with fish:
Preparation materials: Spanish mackerel/longleaf, garlic cloves/leeks, chicken soup stock, green onions, ginger, salt, monosodium glutamate (MSG), cooking oil.
1. Scale and gut the fresh fish (Spanish mackerel, dragonfish, etc.) and wash it.
2. Cut the fish in half along the spine and carefully pick out all the spines.
3. There are three ways to make the fish filling:
1) Scrape the flesh of the fish after picking out the spines with the back of a knife from left to right to get a paste of the fish, repeat this step until the skin of the fish is left, and do the same with the other half of the fish.
2) Use a meat grinder to break up the meat of the fish with the skin removed from the thorns, and you will get the minced fish.
③Chop the fish meat with a knife, and you will get fish mince.
The first of these methods gets the best taste of fish mince, so if you have time and patience, the first method of making fish mince is recommended.
4. Remove the fish head fish tail fish bones with water to simmer, cool and spare.
5. Chop garlic cloves/leeks.
6. Garlic / leek chopped and fish, soup, cooking oil, salt, monosodium glutamate, along the same direction and mix vigorously.
7. Stir until the meat mixture thick when adding the appropriate amount of simmering fish soup and continue to stir.
8. Stir until the meat mixture is thick and ready to wrap the dumplings.
9. After the dumplings are wrapped, heat the pot of boiling water and put the dumplings in it, stirring frequently with a spoon or a colander to prevent the dumplings from sticking to the pot.
10. Pour in a little cool water when the water boils, and add cool water once more when the pot boils again.
11. The dumplings can be served after the last boiling.
Delicious and nutritious fish dumplings are ready.
Note:
1. The fish soup and filling made from fish head, tail and bones can better maintain the flavor of the fish and not waste the ingredients, the best of both worlds.
2. Fish meat has a monotonous flavor, so adding minced garlic or chives can brighten up the dumplings.
3. The meat should be mixed in the same direction, the same direction of mixing the fish meat mixture is more powerful after more Q elastic and smooth, not crumbs and not scattered.