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