The filling method and preparation of fish dumplings are as follows:

Main ingredients: 400 grams of silver carp meat, 200 grams of chives, and 500 grams of flour.

Accessories: 20 grams of cooked rapeseed oil, 2 grams of chicken essence, 2 grams of pepper powder, 10 grams of light soy sauce, and 10 grams of oyster sauce.

Steps:

1. Prepare materials.

2. Add water to flour and mix into a smooth dough (the ratio of water to flour is controlled at 1:2), cover and let rise for more than 30 minutes, preferably more than 1 hour.

3. Wash the silver carp meat, spread it flat on the cutting board, chop the fish meat into a puree, or add it directly to the meat grinder, add ginger slices and mince it into fish paste, so finely The thorns can be crushed into mud to be safer.

4. Pour out the fish paste, add water (just add water, dumpling meat fillings generally need water, so that the meat fillings are fresh and tender) and stir vigorously in one direction.

5. Add Sichuan peppercorn powder (optional, you can also use Sichuan peppercorn water, so there is no need to add water), light soy sauce, and oyster sauce, mix evenly, and let it sit for a while to absorb the flavor.

6. Wash and mince the chives. The smaller the better, add the cubes to the fish paste and mix evenly. Add chicken essence and salt and mix evenly.

7. Add cooked rapeseed oil (add it after it cools down) and mix evenly. You can also add sesame oil, mix evenly, and let it sit for a while to absorb the flavor. This will make the meat filling delicious and delicious.

8. Knead the risen dough again, roll it into long strips, divide it into small pieces and flatten it.

9. Roll out the dumpling wrapper into a thick one in the middle and thin on the sides. Add the fish filling. Do not add more, just eight minutes full, so that the dumplings are not easy to be cooked and the filling is not easy to be exposed.

10. Wrap it into a dumpling shape. It is best to dip the bottom of the dumpling with some flour or starch before placing it, so that the bottom of the dumpling is not easy to stick and is easier to cook.

11. Add half a pot of water to the pot, bring to a boil over high heat, add the dumplings, then use a slotted spoon to stir gently along the edge of the pot to prevent sticking to the bottom, cover the pot and bring to a boil. After the water boils, add half a bowl of water. .

12. Cover the pot and bring to a boil. Repeat this process two or two times. When the belly of the dumplings is round and shiny, you can take them out.