1, dumpling skin: 300 grams of wheat flour, 180 grams of cold water; silver cod filling: 400 grams of silver cod, 100 grams of white meat, a small amount of fragrant Lai. Seasonings: 6 grams of sugar, 10 grams of salt, 15 ml of sesame oil, a small amount of white pepper, 10 grams of ginger and garlic, 100 grams of cold water. Make onion and ginger water: ginger and garlic cleaned and cut into strips, blocks, put into the juicer, pour 100 grams of cold water, after squeezing over the consideration into the onion and ginger water.

2, silver cod peeled, thorns, chopped, put the chopped silver cod and white meat particles into the basin.

3, add salt, sugar, white pepper and toss, and then add onion and ginger water and toss (onion and ginger water should be added in batches, in the same direction and mixing on the force).

4, add the chopped minced parsley, add sesame oil and mix well, silver cod dumplings filling is done.

5, wheat flour add cold water to generate hard and soft and smooth batter (water needs to be added several times).

6, to make dumplings: the batter is divided into two pieces of the right size, take one of the pieces kneaded into a ring-shaped strip, cut into a moderate size of the dosage, sprinkled with the appropriate dry wheat flour, dosage cross-section facing upward, squeezed flat, rolling pin rolled into a ring-shaped thin skin, put in the filling, wrapped into dumplings.

7, put more water in the pot, water open into the dumplings, along the side of the pot to pull open, water and then open down to add a small bowl of cold water, right in the middle of the middle of the roughly **** add 3, 4 times cold water, boiled and fished out, just right with the Lahar Garlic pickled shortly before.