How to make mackerel dumplings
1. Wash the mackerel thoroughly (the bigger the mackerel, the more delicious it tastes), pay attention to the black matter in the abdominal cavity, and clean them all , as shown in the picture, insert the knife along the beam bone
2. Slice two pieces of fish horizontally, fillet the middle fish, then remove the row of spines on both sides and the middle, with the fish skin side down, scrape with a knife or spoon Add fish meat. Throw away the fish skin and tendons, scrape off the remaining meat from the fish steaks, and throw away all the fish bones
Please click to enter a description of the picture
3. Two quails From the total fish, take out more than 600g of fish meat, add the pork belly and mix well. Because water needs to be fetched later, the overall volume will become larger, so you can change it into a slightly larger container
4. Put the pepper Put it into a bowl, pour in boiling water, stir for a few times, then let the water cool, add light soy sauce and cooking wine, pour a small amount at a time into the fish and pork belly mixture, stir continuously in one direction; stir all the time Pour in 2 bowls of water, the 5-inch bowl in the picture. Stir in every little bit and stir thoroughly before adding the next one until the filling looks very wet and sticky. Authentic Spanish mackerel dumplings need to be stirred in even more water. A lot, stir until the stuffing is runny, but because we don’t like the texture of being too watery, we made adjustments according to our own taste. The dumplings made at this level are fresh and tender, but the fish will not be diluted by too much water. Taste, stirring the stuffing is a laborious task, it is recommended that two people work together, otherwise, the hands will be damaged
Please click to enter the picture description
5. After stirring the stuffing, add scallion oil , salt, and chopped ginger, continue to mix well. When the noodles are ready and ready to be wrapped, add chopped leeks and sesame oil and mix well.
6. There is no need to stir too much after adding the leeks. , so as not to damage the taste of the leeks. Close-up view shows that the entire filling is very soft, much softer than the usual meat fillings. The light pink is embellished with the green color of the leeks
Please click to enter the image description
7. Knead the dough in advance. The dumpling noodles should be soft. This amount of filling needs to be mixed with 500-550g of flour. Water is about 60% of the flour. Of course, it also depends on the size of each dumpling filling, and then add Divide the dough into pieces and roll them into long pieces. Take one piece first and roll it into a long strip with a diameter of about 2cm, then cut into pieces
8. Flatten, roll out the dough, and fill it with filling
Please click to enter the picture description
9. The wrapped dumplings should be raw. Dumplings stuffed with Spanish mackerel are suitable for thin skin and large fillings. The whole dumpling should be slightly larger. The wrapped dumplings should be slightly translucent. Depending on the color of the fillings, cook the dumplings after the water is boiled. Just open it three times and dip it in your favorite sauce.
Please click to enter a picture description
Please click to enter a picture description< /p>
Please click to enter the picture description
Please click to enter the picture description
Cooking skills
The key to making mackerel dumplings without being fishy:
p>
1. When handling fish, it must be very clean, and all internal organs and black matter in the internal organs should be rinsed;
2. When taking out fish meat, be careful, skin, and close to the skin The red meat part of the dumplings is not needed;
3. When fetching water, soak in the cooled Sichuan pepper water and add a little cooking wine. The dumplings made in this way will only have the smell of fish but no fishy smell. Do not add too much leeks, otherwise it will not be a mackerel dumpling, but a leek dumpling with a slightly fishy flavor.