How to make fish dumpling filling ah

Method 1, fish and scallion dumplings

Materials

Raw materials fish .........300g scallion .........100g dough .........500g seasoning salt ............5g MSG ...... ...6g sugar .........8g sesame oil ......... a little soy sauce ...... ...a little

Practice

1, wash and scale the fish, chopped into puree;

2, add all the seasonings in the fish together and mix well into the filling;

3, take a crust.

3, take a crust and put 20 grams of fish filling inside;

4, the crust folded and wrapped, and then wrapped into a triangle;

5, the crust folded and rolled into a three-eyed shape, that is, into the embryo;

6, and then put into a pot of steam for 8 minutes to be cooked.

Practice 2, Spanish mackerel stuffed dumplings

Materials

Spanish mackerel two, a piece of fat pork, a small bundle of leeks, salt, oil, soy sauce, flour

Practice

1. Spanish mackerel two, a piece of fat pork, a small bundle of chives

2. Spanish mackerel boneless, scrape off the fish meat with a spoon, pick out the spines

3. knife to the fish meat into mud

4. the pork chopped fine, I do this job is very incompetent, always even knife, is the cause of the lack of patience, usually the husband at home to chop meat and roll the dumpling skin of these two jobs are responsible for him, because he can not trust me,^_^

5. the filling with salt, oil and a small amount of soy sauce, my experience is that there is a chive stuffing not to add too many ingredients, such as onions and ginger, such as pepper!

6. and a piece of flour, wake up for 10 minutes

7. pulled into a small dose, rolling, I admire myself, I later observed that each of my dose are different sizes, each dough rolled not only not round, but also different shapes, which is a kind of ability ah.

Practice three, fish skin dumplings

Materials

Main ingredients: catfish 300 grams,

Supplementary ingredients: 30 grams of shrimp, 30 grams of dried mushrooms, 100 grams of fat and lean pork, 50 grams of chives, 20 grams of fava bean starch, 10 grams of dried nori,

Seasoning: 4 grams of salt, 1 gram of monosodium glutamate (MSG), 5 grams of ginger, 15 grams of sesame oil, 20 grams of cilantro, 20 grams of soy sauce, 20 grams of parsley. Soy sauce 10 grams, 20 grams of cooking wine, 20 grams of chicken oil

Practice

1. The seaweed, seaweed mushrooms, leeks cut into minced and minced pork together, plus sesame oil, ginger, salt, soy sauce modulation into a filling;

2. Catfish slaughter, gutting, slicing the net fish meat, chopped with a knife into a fine velvet;

3. Fish velvet in the case of wrestling on the strength of the dried starch The fish paste was wrestled on the case, and the dry starch was used to make the surface, pulled into 20 doses;

4. With a small rolling pin, the doses were rolled into dumpling skins;

5. Dumpling skins were wrapped with the meat filling, and the seals were pinched to form a chicken crown shape;

Practice 4, fish and leek dumplings

Materials

Longleaf meat two pieces, leeks 500 grams, flour, oyster sauce moderate amount, salt moderate amount, moderate amount of seasoning oil, water,

Practice

1. Longleaf meat from the refrigerator out of the defrost

2. leeks picked clean, dry

3. Add a little salt, with the right amount of warm water to synthesize soft and hard moderately dough, resting relax

4. fish clean

5. chopped into fish puree into the pot

6. add salt and oyster sauce