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How to make dumplings with Spanish mackerel filling

Ingredient 1?(Dumpling skin)

Flour 500g

Ingredient 2?(Dumpling filling)

One piece of Spanish mackerel (about 350g of fish meat)

Pork minced pork stuffing 200g

Leeks 100g

Salt 1.5 teaspoon

White pepper moderate amount

Sugar A little

In Ingredients 3 ?(water)

Ginger 3 slices

Pepper 1 tsp

Scallion 3 pieces

Boiling water 250g

Wine 10ml

Soy Sauce 10ml

Macadamia Dumplings Directions ?

Mackerel washed

With a knife, slice the fish from the tail, and above the middle fish bone

Remove the large thorns in the belly portion of the fish with a razor blade

Slant down the knife, and scrape the fish meat from the top of the skin

Scrape the meat above the middle fish bone

Put the fish meat together with the pork meat filling, and mince it into a puree

Scallions

Mix with chopsticks to form a fluffy dough

Make a soft dough, cover with plastic wrap and leave to rise for 20 minutes

Take the dough out of the oven and knead it until it becomes smooth

Roll the dough into long strips

Pull the dough out into suitable sized dumplings

Press the dumplings with the cross-section facing upwards

Press the dumplings to form a dumpling skin that is thicker in the center and thinner at the edges. (Roll out the skin as thin as possible to make it easier to fill the dumplings, as the meat is soft and there is no way to press it down.)

Fill the dumplings with the filling

Pinch the center of the dumpling skin first

Pinch the sides together.

Sub all wrapped

Boil water in a pot, drop the dumplings into the pot, gently push the spatula along the rock of the pot to prevent the dumplings from sticking

Water boils, ladle in 2 tablespoons of cool water, cover and continue to cook. Tap three times in a row, open three open, so that the meat-filled dumplings out of the cooked

Cooked dumplings, will float on the surface of the water, the belly bulging. Fish them out with a slotted spoon and you're done