Fish dumplings
Fish dumplings are a delicacy made by making the meat of white meat fish (yellow carp, snapper, cross-mouthed fish, trout, etc.) into fish breast, frying into fresh fish pancakes, slicing them into thin slices to make dumpling skins, wrapping them in the prepared stuffing, dipping them with mung bean powder, and steaming or boiling them. Fish dumplings, which have a unique taste due to the use of light and sweet white fish meat as dumpling skins, were originally a summer-style delicacy eaten with steamed cakes, stuffed cakes, fish vegetables, etc. during the rainy season, but now it is a food eaten on special days regardless of seasons.
Korean fish dumplings
By FordO'Reilly
Recipe Recommendations
- beef stuffing 70g
- mushrooms 15g(3朵)
- fungus 4g
- cucumber 100g(1/2个)
- mung bean sprouts 100g
- water 1kg(5杯)
- gin 7g(2小匙)
- diced green onion 2.3g(1/2小匙)
- garlic 1.4g(1/4 小匙)
- salt 5g
- white pepper 0.5g(1/4小匙)
- soy sauce appropriate amount
- sugar 2g(1/2小匙)
- pepper 0.3g(1/8小匙)
- sesame oil 2g(1/2小匙)
- edible oil 13g(1大匙)
Steps for Korean fish dumplings
1
Cut the preserved white meat fish horizontally. Stand a 7-cm thick sheet (540g) with a thickness of about 0.3 cm, sprinkle with salt and white pepper powder, let it rest for about 10 minutes, and wipe the moisture with a cotton cloth. Wipe the chopped beef with a cotton cloth to clean the blood (67g), add 1/2 of the seasoning sauce and stir. Soak mushrooms and fungus in water for about 1 hour. Remove the stalks and cut the mushrooms into shredded silk (43g) about 2 cm long and 0.2 cm wide. Carefully tear the fungus (32g), add the remaining 1/2 seasoning sauce, stir and season.
2
After kneading and cleaning the cucumbers with salt, cut them into sections about 2 cm long, peel them about 0.2 cm thick, and then cut them into strips about 0.2 cm wide. After marinating with salt for about 10 minutes, wipe the moisture (50g) with a cotton cloth. Remove the tail of mung bean sprouts and wash them (90g). Make vinegar soy sauce and mustard juice. Put the cooking oil in a heated flat pan, turn to medium heat, add the beef, mushrooms, and fungus, and fry for about 2 minutes each. Put the cooking oil in a heated flat pan, add the cucumber over high heat and stir-fry for about 10 seconds until the color turns dark green, then let go for a while. Pour water into the pan and cook over high heat for about 5 minutes until boiling. Add salt and mung bean sprouts, blanch for about 2 minutes, drain off the water, and cut into about 0.5cm long. Combine beef, mushrooms, fungus, cucumber, and mung bean sprouts together to make stuffing.
3
Wipe the preserved white-meat fish with moisture, dip it with mung bean powder, put 10g of stuffing and 2 pine nuts into each, wrap it into a round shape, and dip it with mung bean powder on the outside.
4
Pour water into a steamer and cook over high heat for about 9 minutes until boiling. Lay on a wet cotton cloth and add the fish dumplings. Steam for about 5 minutes until cooked. Serve with vinegar, soy sauce, and mustard sauce.