The Spanish mackerel dumplings are good to have the know-how, how to adjust the filling is the key, here it is, the Spanish mackerel dumplings detailed steps and know-how to share with you, as long as you follow, to ensure that you pack out of the Spanish mackerel dumplings and the local as delicious. Spanish mackerel dumplings are delicious have the know-how, mixing filling is the key, follow to do, the fish is not fishy, the flavor is extraordinarily fragrant.

Wahoo dumplings

Required ingredients: Spanish mackerel, pancetta, leeks, ginger, peppercorns, pepper, egg white, cooking wine, soy sauce, salt, water, hot water, flour

Step 1: Spanish mackerel to remove the internal organs, the stomach of the inside of the black membrane, put into the clean water to wash, cut in half.

Step 2: Remove the thorns, slice off the fish meat and chop it into fish puree, and chop the panko into mincemeat as well.

Step 3: Pick and wash the leek, shake off the water and chop, peel and wash the ginger, cut into ginger.

Step 4: Prepare a small bowl, put the right amount of pepper, pour the right amount of hot water to soak, until the water temperature becomes warm, into the pepper water.

Step 5: Put the fish puree and meat mixture in a large bowl, pour in the egg white, moderate amount of cooking wine, pepper, salt, and then mix well in one direction.

Step 6: Then pour the pepper water into the fish mixture in 3 batches, and mix well in one direction respectively, until you see the fish mixture and meat mixture blend perfectly.

Step 7: Then pour in the chopped chives, continue to pour in the right amount of soy sauce and mix well in one direction to form the dumpling filling.

Step 8: Prepare another large clean bowl, pour in the flour and water, stir to form a floury dough, knead into a smooth dough, and continue to knead into a long strip.

Step 9: Cut the dough into smaller pieces and roll them out to a thin skin with a thick center and thin sides, put the filling in the center of the skin, and then pinch the pieces together to form dumplings.

Step 10: Add cold water to the pot and bring it to a boil. Sprinkle in the salt, add the dumplings and gently push them apart, then bring it to a boil again, take the lid off, and continue to cook until the dumplings puff up.

The Spanish mackerel dumplings delicious tips:

1, Spanish mackerel guts and stomach inside the black membrane must be clean, because these things fishy taste heavy, the taste is also bitter.

2, Spanish mackerel dumplings seasoning, not only to put the wine, pepper water is essential, because it can cover the fishy flavor of the Spanish mackerel, but also to stimulate the freshness of the Spanish mackerel.