Wahoo one
Leeks 50 grams
Ginger moderate
Scallion moderate
Flour bowl
Water half a bowl or so
Lee mackerel mackerel dumplings practice steps
1
Wahoo meat peeled and cut into small pieces, and then minced into a fish minced standby, ginger and green onion chopping Minced ginger and green onion, soak in half a bowl of water and set aside.
2
Put the fish paste in a large bowl, add the ginger and onion water and mix well, add salt and mix in a clockwise direction until gelatinous, then add pepper, sesame oil and mix well, and finally add the chopped chives, that is, the dumpling filling.
3
Pour the flour into a large bowl and stir while pouring warm water until it becomes floury.
4
Knead the flour into a smooth dough and cover with something to wake up for half an hour.
5
Keep the dough smooth again and roll it into a stick shape, then divide it into small portions.
6
Flatten each dough ball and roll it out to a round shape with a slightly thicker center and thinner sides.
7
Place filling on each crust, fold in half and pinch tightly, then pinch the ends toward the center to make a Yuanbao shape.
8
When the water boils, add a pinch of salt and oil, put the dumplings into the pot, and pull them out at 3:3.
9
Cooked dumplings dotted with oil chili, especially fragrant.
Tips
1) To make dumpling skin use warm water and noodles, the skin with a little bit of strength is not easy to break, to make steamed dumplings use boiling water and noodles, the skin will not be too dry and hard.
2) Knead the dough until it is as soft as an earlobe.
3) Put a little salt and oil in the water for cooking the dumplings, so that the dumpling skins won't break easily and won't stick together.
4) It's best to cook the dumplings in an open pot, then add cold water and boil the dumplings for the first time, then repeat the process three times.
The skin of the dumplings will remain strong and unbreakable.
5) The meat filling is added with water in several times and stirred in the same direction, seasoned and then add some oil to make the filling juicy and tender.
6) Because the leek is easy to water after chopping, so the last to put.