Materials

Flour 600g Peanut oil 5 tbsp Spanish mackerel two, fat 100g, chives 100g, onion ginger 50g, salt, 1 tsp cooking wine, pepper water moderate, soy sauce 3 tsp, water 250g

Methods

1

Flour with cold water to mix the noodles, 600g of flour about 300g of water, the water put some Salt stir well, use chopsticks to pour water while stirring the flour into flocculent, and then use your hands to mix the flour into a smooth dough, covered with plastic wrap molasses for 30 minutes.

2

Mackerel chopped head, tail, skin, fish viscera all out do not, the fish meat and fat meat into meat sauce. While chopping meat, add water at any time. This chopping meat is not sticky knife, meat is also particularly tender. (about 250 grams of water)

3

Pepper with water, wash, pour hot water to soak for a while, after the water cooled pepper out, blended with cooking wine, soy sauce. While to the chopped meat sauce to the blended pepper water, while using chopsticks in one direction to stir the meat sauce.

4

After the water is added, it feels sticky. Then add the salt.

5

After adding the salt, keep stirring vigorously until it is very sticky.

6

Add the peanut oil to it, and the chopped green onion and ginger to it and stir well.

7

To wrap the dumplings before the chopped chives add in and stir well, chives do not add early, early impact on the texture.

8

Mixed filling.

9

Knead the dough evenly and then roll it into long strips.

10

Cut into small dosages a bit bigger than usual dumplings.

11

Roll the dough into a relatively thin dumpling skin.

12

Place the filling on the skin.

13

Pinch small edges along the sides of the dumplings, don't pinch too much dead skin.

14

All right, the big dumpling with Spanish mackerel filling is done.

15

Add water to the pot, don't add too little water in case the dumplings are too big to roll. The water boils down into the dumplings. Cooked on the line. Hot mackerel stuffed big dumplings are ready.