Main Ingredients

Mackerel

1000g

Pork Filling

100g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Leeks

100g

Spicy Frying Pepper

Moderate

Flour

500g

Steps

1. Mix the flour with a pinch of refined salt, add the water, and knead it into a soft and hard dough.

2. Put the dough in a basin and leave it to molasses.

3. Mince the pork with a knife.

4. Wash the leeks well.

5. Pour water into the pot, add peppercorns, and cook the peppercorn water over low heat.

6. Spanish mackerel gutted and cleaned.

7. Put the Spanish mackerel on the chopping board, remove the head and cut the mackerel into two pieces from the center with a knife.

8. Use a knife to slowly scrape off the flesh.

9. Pour the minced Spanish mackerel and minced pork into a small pot.

10. Add a little fine salt and stir well.

11. While slowly stirring the minced pork, slowly pour in the cooled pepper water, and then keep stirring vigorously until the meat mixture is strong.

12. Chop the chives with a knife.

13. Pour in cooking oil, chives and stir well.

14. Knead the molten dough hard, strong.

15. Knead the dough into long strips.

16. Pinch the dough with your hands and break it into small dumpling-sized lumps.

17. Sprinkle the dough with mold and roll the dough ball with your hands.

18. Flatten the dough balls and roll them out with a rolling pin. The dough will be round and strong.

19. Wrap the dumplings with the filling and pinch them tightly.

20. The dumplings have a thin skin and large filling.

21. Boil a large amount of water in a pot over high heat. When the water boils, drop in the dumplings and gently push the dumplings along the sides of the pot with a spoon to prevent them from sticking to the pot.

22. Cover the pot with a lid and cook over high heat until boiling. Add a small bowl of cold water in between and continue to cook, covered, until done.

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