Mackerel dumplings are very tasty, so how to make mackerel dumplings at home is the most simple and convenient?

One, the preparation of ingredients

1 Spanish mackerel (about 1000 grams, scraping about 500 grams of fish), 200 grams of pork, 150 grams of leeks, a handful of peppercorns, half of a scallion, a piece of ginger, cooking wine, salt, chicken essence, fresh soy sauce in moderation, chicken essence, pepper, sesame oil, peanut oil, 600 grams of plain flour, 300 grams of water

Two, the practice

1. A day and night in advance, a cup of pepper water (about 500 ml) soaked in boiling water, or pot of water to boil and add the pepper. Cook for a while, then turn off the heat and smother for ten minutes. This cup of pepper water is the key to freshness and freshness of the mackerel dumplings!

2. 200 grams of pork belly filling chopped and set aside, chopped green onions as well.

3. Mix 600g of flour, 2g of salt and 300ml of cold water into a dough and bake for 30 minutes.

4. Defrost the Spanish mackerel and clean the innards.

5. Remove the head and belly and place two fillets along the bones from the tail.

6. Scrape the flesh of the fish with a spoon and pick out the bones, not the red part, not the fascia and skin.

7. Do not throw away the bag, skin, steak, etc.

8. It's also quite tasty when left in the pot and stewed in miso.

9. Add pepper water to the fish.

10. Chop with the back of a knife each time until the pepper water is absorbed and pour it in next time.

11. Be sure to add small amounts in small batches, chopping until the fish expands significantly in size, about 10 minutes.

12. Pick up the sinews and thorns.

13. Add the minced green onion and ginger and minced meat, and continue to chop, continue to add pepper water repeatedly, and repeatedly chop.

14. Until the fish becomes smooth and sticky, about 10 minutes.

15. Add the cooking wine and chop until absorbed. Add a little soy sauce chopped until absorbed.

16. The whole process of chopping the fish will take at least half an hour and it will look tender and smooth at the end.

17. Collect the chopped fish in a pot, add peanut oil, sesame oil, pepper, salt and chicken essence and mix well.

18. Wash leeks, drain.

19. Chop, add the right amount of oil and stir to lock the water. Pour into the filling and mix well.

20. Wake up, knead the dough into long strips, paste on, roll out, beat the filling, wrapped into dumplings.

21. Boil water, add a spoonful of salt, pour into the dumplings, gently push the bottom with a spoon to rotate, point three times cold water, cook until the dumplings swell and float, it is cooked.

22. The filling is moist, fresh and fragrant, no fishy flavor, very tasty.