There are two ways to make dumplings with Basha fish. One is to fill jiaozi with Basha fish, and the other is to make dumplings with Basha fish and beef or pork. Most people will choose the latter.

The first method of stuffing dumplings with Basha fish

Generally, the Basha fish sold in supermarkets are skinless and spineless. After buying them back, it should be noted that there is a sticky layer on the meat of Basha fish, which is Basha fish fat. If you make Basha fish jiaozi alone, you can scrape it off with a knife, then wash it clean, use a kitchen knife to paste it, or break it with a stuffing machine.

The ingredients are chives, Jiang Mo, cooking wine, water starch, sesame oil, soy sauce and salt. Add these seasonings into the chopped fish paste in turn, stir well, and you can open the package. Adding water starch makes the dumpling stuffing agglomerate, so that it will not be scattered in the pot if the dumpling skin is damaged in the process of cooking jiaozi.

Basha fish stuffing jiaozi, the practice is generally the same, but with meat, we should add green onions, which can remove the fishy smell of meat. In addition, we can tell you that a dumpling stuffing is not hard to eat, that is, the meat stuffing should be stirred with water, and stirred a little clockwise, while adding water until the water is saturated. Generally, a catty of meat stuffing should be stirred with at least 200 grams of water, but the dumpling stuffing does not taste.

If you want to eat jiaozi stuffed with Basha fish, try the above two methods.