1, first of all get stuffed, Spanish mackerel from the fish off the body, be sure to pick the bones of the thorns clean, the fish skin removed, leaving only the meat.

2, and then Spanish mackerel meat, fat meat, pork, respectively, stirred into the filling. Fatty meat is about 1, 2 two, like, five meat and Spanish mackerel meat almost the same number of three kinds of filling mixed together do not add seasoning.

3, pay attention to stir mackerel meat filling remember to add water, oh, do not add water to the old fish, but also stick to the knife. Water can not be more, more filling thin.

4, burn a small bowl of vegetable oil, put next to cool.

5, chopped leeks, leeks with salt in the juice out of the impregnation, after the leeks wringing a little water, but do not wring dry, the rest of the juice twisted into the meat, leeks into the stuffing and stir together, add crushed ginger, add white pepper, add sugar and salt, add the cooled vegetable oil, stirring the stuffing while tasting salty and bland.

6, then you can start to wrap the dumplings.

7. When cooking dumplings, boil the water and put a little scallion white, so that the dumpling soup has a scallion flavor, cooked dumplings and white and slippery dumplings, dumplings float up on the good.