Bayuxia dumplings

Ingredients: one Spanish mackerel (about two Jin), half a Jin of leek and one Jin of prawn.

Accessories: two small bags of milk, half a piece of ginger, one or two pieces of fat and thin meat stuffing, salt and pepper.

Practice:

1 Clean up the Spanish mackerel and slice the meat, without the skin, bones and heads. Wash the shrimps, remove the shells and leave the shrimps.

2 Wash leeks and cut into small pieces. Chop ginger into powder.

Chop the fish and shrimps into minced meat with the back of a knife, add Jiang Mo, and stir the minced meat clockwise.

4. Pour milk into the stuffing in stages and stir well.

5 Add chopped leeks and mix well. Season with salt and pepper.

Face: Like other jiaozi, there are no special requirements.

Tips:

1 Spanish mackerel should be bought with smooth and bright skin. The fresher the fish, the better the jiaozi tastes.

Be sure to clean the spines of Spanish mackerel.

Fat meat stuffing is recommended on TV, which can make the stuffing feel slippery.

When you go to jiaozi, just order water twice.

Because there are leeks, there is no need to put onions.