Ingredients
Main Ingredients
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2 Spanish mackerel
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250g of pancetta
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Flour in moderation
Accessories
Leeks
1 stalk
Seasonings
Salt
2 teaspoons
Ginger
5 pcs. p>
Seasoning
Salt
2 teaspoons
Ginger
5 grams
Pepper
1 pinch
Wine
1 teaspoon
Soy sauce
5 tablespoons
Scented oil
2 teaspoons
Water
(open)2 bowls
Scallion oil
4 tablespoons
Wahoo Dumplings
1. Spanish mackerel (mackerel the bigger the flavor the fresher, the better it tastes) thoroughly washed, pay attention to the abdominal cavity of the black matter, all cleaned up, as shown in the picture, along the large beam bone insert knife
2. Horizontal slices of the next two fish, the middle of the fish rows, and then remove the two sides and the center row of spines, skin side down, and scrape down the flesh with a knife or spoon. Fish skin as well as sinews are thrown away do not, the remaining meat on the fillet also scraped down, fish bones all thrown away
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3. two Spanish mackerel total **** to take down more than 600g of fish meat, plus the panko mix, because the back of the need to beat the water, the overall volume will be bigger, you can change into a slightly larger container
4. peppercorns in a bowl, rinse the Boiling water, stir a few times, and then leave the water to cool, plus soy sauce, cooking wine, each time to a small amount of pour into the fish and five-flower mixture, according to a direction of non-stop stirring; total **** stirred into the 2 bowls of water, the picture of the 5-inch bowl, each stirred into a small amount of mixing should be fully absorbed and then add the next time, until the stuffing looks very wet and sticky can be authentic Spanish mackerel dumplings need to be stirred into the water is also more, stirring to the stuffing to the extent that the degree of the flow to the But because we do not like too much water texture, so according to their own tastes to make adjustments, this degree of dumplings made of tender but not because of too much water to dilute the fish flavor, stirring the filling is a force work, it is recommended that two people with the operation, or else, the hand will be disabled
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5. After stirring the stuffing, add green onion oil, salt, ginger, continue to mix, and the good noodles ready to start wrapping. ready to start wrapping when you add chopped chives, sesame oil and mix well
6. plus chives do not need to stir too much to prevent the destruction of the chives of the texture, the close-up picture, the whole filling is very soft, to do a lot softer than usual meat stuffing, light powder embellished with chives green
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7. Soft, this portion of the filling, you need to match 500-550g of flour, water is about 60% of the flour, of course, it also depends on the size of each dumpling filling, and then the molasses good noodles in pieces to roll long, first take a piece of the operation, rolled into a diameter of about 2cm of the long strip, cut the dosage can be
8. Press flat, roll out the skin, wrapped in the filling
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9. The wrapped dumplings, Spanish mackerel dumplings suitable for thin skin and large filling, the whole dumplings should be slightly larger in size, wrapped dumplings should be vaguely through the color of the filling, after the water boils and cook the dumplings, three openings on the line, dipped in their favorite sauce can be
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Cooking tips
The key to make Spanish mackerel dumplings not fishy:
1, when dealing with the fish, it must be very clean, the guts as well as the black stuff in the guts, all rinsed out;
2, take the fish meat should be careful, the skin, as well as near the skin of the red meat part of the don't;
3, when beating water
3, to beat the soaking open cooled pepper water, by the way, add a little wine, so that the dumplings made only fish flavor, without a little bit of fishy, leeks should not add too much, otherwise it is not a Spanish mackerel dumplings, but a slightly fishy leek dumplings.