Spanish fish dumplings
My in-law's family must eat Spanish mackerel dumplings several times a year. They must eat them when fresh Spanish mackerel is on the market in the early spring, when fishing is open for sea fishing in the early autumn, and on New Year's Eve. The dumplings on New Year's Eve are the most delicious, because at that time, they will be served with Laba garlic pickled on the eighth day of the twelfth lunar month. The green garlic, paired with brown-red vinegar sauce, and Spanish mackerel dumplings, is the most beautiful!
Recipe Recommendations
- flour appropriate amount
- Spanish mackerel appropriate amount
- leek appropriate amount
- pork belly appropriate amount
- eggs appropriate amount
- fungus appropriate amount
- green onion appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Spanish fish dumplings
1
Add an egg and a little salt to the flour, knead it with proper amount of warm water to make a smooth dough, and wake for 2 to 30 minutes.
2
A filling made of Spanish mackerel meat and pork belly. (Skin and bone the Spanish mackerel, leaving only the meat, cut it into thin strips, chop it into small pieces with the back of the knife, beat it up while stirring, then add the pork belly filling and add the chopped green onion)
3
Add the beaten filling to the chopped fungus.
4
Add shredded leeks.
5
Mix well, add appropriate amount of water as appropriate, until the filling becomes a thin paste that cannot be picked up with chopsticks, so use a spoon to dig it.
6
Roll out the big skin and wrap it into big stuffed dumplings.
7
Real thin-skinned stuffing, only four or five dumplings can be held in a plate.
8
Delicious is beyond addiction.Spanish fish dumplings Make Tips
Be sure to add more water and fat pork belly to the fish, so that the dumpling filling will not be hard or dry.