1, Spanish mackerel thoroughly washed, pay attention to the black matter in the abdominal cavity, all cleaned up, along the beam bone insert knife.

2, horizontal slice off two pieces of fish, the middle fillet, remove both sides as well as the middle row of spines. With the skin side down, use a knife or spoon to scrape down the flesh, removing the skin as well as the tendons. Scrape off the remaining meat from the fillet as well, and this will make the mackerel mash.

3, two Spanish mackerel total **** take off about 600 grams of fish meat, plus panko mix well.

4, peppercorns in a bowl, rushed into boiling water, stir a few times, and then leave the water to cool, plus soy sauce, cooking wine, each time to a small amount of pouring into the fish and the five-flower mixture, according to a direction of constant stirring. Stir in 2 bowls of water in total, stirring a little at a time to absorb the mixture before adding the next.

5, stir well after the Spanish mackerel filling, add onion oil, salt, ginger, continue to mix well. And ready to start wrapping the noodles, add chopped chives, sesame oil and mix well.

6, plus leeks do not need to stir too much, in order to prevent the destruction of the leeks of the texture. Spanish mackerel filling to be a lot softer than the usual fresh meat filling, light powder dotted chives green.

7, the noodles are kneaded in advance and molasses. Dumpling noodles should be soft, you need to match 500-550g of flour, water is about 60% of the flour. Molten noodles in pieces to roll long, first take a piece of operation, rolled into a diameter of about 2cm long, cut the dose can be.

8, pressed flat, rolling, filling. Packed dumplings raw blank. Spanish mackerel stuffed dumplings suitable for thin skin and large filling, the whole dumplings should be slightly larger. Wrapped dumplings should be vaguely through the color of the filling. Boil the water and cook the dumplings.