Bayu Dumplings

Ingredients

Large mackerel (the bigger the mackerel, the more delicious it tastes) 2 pieces of pork belly 250g

A handful of leeks

Accessories

A pinch of Sichuan peppercorns 2 teaspoons of sesame oil

4 tablespoons of scallion oil A little grated ginger

Salt 2 2 teaspoons of boiling water, 5-inch bowls

1 teaspoon of cooking wine, 5 tablespoons of light soy sauce

Steps to make mackerel dumplings

1. Wash the mackerel thoroughly and pay attention All the black matter in the abdominal cavity was cleaned up, and the knife was inserted along the main bone.

2. Slice the bottom two pieces of fish horizontally and fillet the fish fillet in the middle. Then remove the row of thorns on both sides and in the middle. With the fish skin side down, use a knife or spoon to scrape off the flesh. Throw away the fish skin and tendons. Scrape any remaining meat from the fish fillets as well. Throw away all fish bones.

3. Take out more than 600g of fish meat from two Spanish mackerel, add pork belly and mix well. Because water needs to be fetched later, the overall volume will increase, so it can be replaced with a slightly larger container.

4. Put the Sichuan peppercorns into a bowl, add boiling water, stir for a few times, then let the water cool, add light soy sauce and cooking wine, pour a small amount at a time into the fish and pork belly mixture, press Stir continuously in one direction. In total, stir in 2 bowls of water. After each little bit stirred in, stir thoroughly and absorb before adding the next time. Cook until the filling looks very moist and sticky.

5. After mixing the stuffing, add scallion oil, salt, and chopped ginger, and continue to mix well. When the noodles are ready to be wrapped, add chopped leeks and sesame oil and mix well.

6. After adding the leeks, do not stir too much to avoid damaging the taste of the leeks. The whole filling is very soft, much softer than the usual meat fillings, and it is lightly pink and garnished with chive green.

7. Knead the noodles well in advance. The dumpling noodles need to be soft. This amount of filling needs to be mixed with 500-550g of flour, and water should be about 60% of the flour. Of course, it also depends on the size of each dumpling filling. Then divide the dough into pieces and roll them into long pieces. First take a piece, roll it into a long strip with a diameter of about 2cm, and cut it into pieces.

8. Flatten, roll out the dough, and stuff it.

9. The wrapped dumplings are raw. Dumplings filled with mackerel are suitable for thin skin and large fillings, and the entire dumpling should be slightly larger. The wrapped dumplings should have a faint color of fillings. After the water boils, cook the dumplings. Just boil it three times. Just dip it in your favorite sauce.

Tips

The key to making mackerel dumplings without being fishy: First of all, when handling the fish, it must be very clean, and all internal organs and black matter in the internal organs should be rinsed. Then be careful when removing the fish meat, leaving out the skin and the red meat part close to the skin. Finally, when fetching water, soak the cooled peppercorn water and add a little cooking wine, so that the dumplings made in this way will only have the aroma of fish but no fishy smell. Do not add too much leeks, otherwise it will not be a mackerel dumpling, but a leek dumpling with a slightly fishy flavor.