Fried dumplings with pickled mustard and fish
By FernMitchell
Dumplings are indispensable for the New Year's Eve dish in the north, but I am an authentic Sichuan girl, so we all prefer to eat fried dumplings. The pickled mustard and fish taste is very unique. Everyone can try it. On New Year's Eve, everyone gets together. The delicious and nutritious small fried dumplings will definitely be very popular.
Recipe Recommendations
- black fungus appropriate amount
- flour appropriate amount
- sour and salty
- fried
- an hour
- simple
Steps for Fried dumplings with pickled mustard and fish
1
Chop fresh fish (without thorns) and remove the filamentous fiber on the surface of the fish; soak and wash the black fungus, blanch in water and chop into minced; cut the mustard mustard into small pieces for later use.
2
Add appropriate amount of chopped green onion and olive oil into the prepared fish meat, fungus and pickled mustard, disperse appropriate amount of salt, and season with sesame oil.
3
Stir quickly clockwise to keep the filling together and evenly.
4
Put appropriate amount of stuffing into the dough sheet, fold the dough sheet in half, and squeeze with your hands.
5
Place the wrapped dumplings in turn on a floured board. Finally, put it into the pan and cook it first, then fry it. That's enough.