Fish and leek dumplings:

Raw materials: two slices of longleaf meat, leeks 500 grams

Seasoning: oyster sauce, salt, and seasoning oil, each moderate

Practice:

1. Longleaf meat from the refrigerator out of the thaw.

2. Pick and wash the leeks, and control the water.

3. Flour with a little salt, with the right amount of warm water to synthesize the soft and hard moderately hard dough, rest and relax.

4. Wash the fish.

5. Mince the fish and put it into a pot.

6. Add salt and oyster sauce.

7. Add seasoning oil and mix well.

9. Chop leek and put it in.

10. Mix well and the fish and leek stuffing is ready.

11. Molten dough kneaded well and pulled into small doses.

12. Press flat.

13. Use a rolling pin to roll out the dough.

14. Put the appropriate amount of filling.

15. Knead into a dumpling.

17. When all the dumplings are wrapped and cooked, the fragrant fish and leek dumplings will be ready to eat.

Food tips:

1. Fish choice is arbitrary, like to eat what fish with what fish, but remember to get the fish spines clean Oh, otherwise eating dumplings can be more than worth it. This dragon fish supermarkets sell, itself is well-treated, no thorns, to bring directly on the use, very convenient, is my favorite, one of the home often prepared.

2. leeks are easy to water, so be sure to preference, dry water control and then used to do filling. Prevent leeks out of water way to see here leek egg steamed dumplings.

3. In order to maintain the freshness of the fish filling, do not need to put too much seasoning, I only put salt, oyster sauce and seasoning oil, so that the freshness of the fish and leeks of the full release of the fresh aroma, the flavor is particularly great.

4. On how to make noodles and how to cook dumplings, I have written many times, I will not repeat here, if you do not see it, see here cabbage pork dumplings, which has a very detailed description.