Chinese leek mackerel dumplings
By DaronCarroll
I don't like the chilly feeling of winter, but I really like the warm feeling of wearing thick clothes and holding a hot soup bowl to eat dumplings and noodles. When the weather gets cold, I don't want to do anything except my enthusiasm for making dumplings. The hot dumplings are paired with the delicious and spicy oil chili, and I make my mouth water when I remember it.
Recipe Recommendations
- Spanish mackerel a
- leek 50 grams
- Jiang appropriate amount
- onion appropriate amount
- flour a bowl
- water half a bowl
- salty and fresh
- cook
- an hour
- ordinary
Steps for Chinese leek mackerel dumplings
1
Skin the Spanish mackerel meat and cut it into small pieces, then chop it into minced fish for later use. Cut the ginger and onions and soak it in half a bowl of water for later use.
2
Put the minced fish in a large bowl, add the ginger and onion water in batches, stir well, add salt and stir vigorously in a clockwise direction until it is glued, then add pepper powder, mix sesame oil well, and finally add chopped leeks to make dumpling filling.
3
Put the flour in a large bowl, pour warm water and stir until the flour is fluffy.
4
Knead the dough into a smooth dough and cover with something for half an hour.
5
Rub the dough again until smooth, rub it into a stick shape, and divide it into small doses.
6
Squish each dough and roll it into a round dough with a slightly thicker middle and thin edges.
7
Put the stuffing on each dough and fold it in half and pinch it tightly, and pinch the ends towards the middle to make it into an ingot shape.
8
After the water boils, add a small teaspoon of salt and oil, put the dumplings into the pan, and pick up after 3:00.
9
Cooked dumplings with oil and chilli are especially fragrant.Chinese leek mackerel dumplings Make Tips
1) For boiled dumpling wrappers, knead the dough with warm water to make the skin chewy and less likely to break; for steamed dumplings, use boiling water so the skin will not be too dry or hard.
2) Knead the dough until it feels as soft as an earlobe.
3) Add a little salt and oil to the boiling water so the dumpling skins won't break easily and won't stick together.
4) It is best to boil dumplings with the pot uncovered. Put the dumplings in when the water boils. After it boils the first time, add cold water and wait for it to boil again. Repeat this three times to keep the skins chewy and intact.
5) Add water to the meat filling in batches while stirring in the same direction. After seasoning, add a little oil to make the filling juicy, tender, and smooth.
6) Since chopped Chinese chives tend to release water easily, they should be added last.