Mackerel dumplings are a specialty of Shandong.

Mackerel dumplings are mainly a specialty food from coastal areas of Shandong such as Qingdao and Penglai. This fish meat mixed with a little pork chopped, add onions and ginger into the meat paste, then add chives, mix vigorously, mix out the strength, so that the package out of the Spanish mackerel dumplings tender and juicy.

In Shandong, a Spanish mackerel from the birth, breeding, fishing, to the end of the board, made into food, was chopped stuffing, was braised, was steamed, was sun-dried fish, and until the final sublimation to the municipal intangible cultural heritage, "Spanish mackerel gift" (son-in-law sends It is not perfect until the final sublimation to the municipal intangible cultural heritage "mackerel gift" (son-in-law to the special use of the husband).

Wahoo Dumplings Production Method

1, first prepare a bowl of water, pepper, chopped scallions, chopped ginger immersed in it, about half an hour or so, and then filter the scum, leaving a bowl of scallion and ginger water.

2, Spanish mackerel open belly, remove gills and internal organs, from the back of a cut in two. Along the direction of the Spanish mackerel meat with a knife to scrape down, scraping along will not have thorns, scraping down the fish meat chopped.

3, add chopped pork filling, note that this five-flower meat filling is mainly to play the role of moist mouth and viscosity, so chopped finely, preferably with a meat grinder, to minimize the presence of pork, and at the same time to make the meat filling overall more delicate and elastic teeth.

4, add salt, pepper, sugar and evenly meat mixture, you can add some chicken essence if you want.

5, add the onion and ginger water in small portions, stirring clockwise every time you add it, until all the water is eaten in.

6, add the chopped chives and a drizzle of sesame oil and continue to mix well.

7, flour than water for 1 to 0.5 or 1 to 0.55, here used spinach juice, so relatively more liquid, 500 grams of flour with 280 grams of spinach juice. After mixing well, roll into long strips and cut into pasta.

8. Roll out the dough and wrap it in the Spanish mackerel filling, then wrap the dumplings.