squid dumplings

By LessiePrice

squid dumplings
Ingredients: salt,dumpling skin,Spanish mackerel,pork,cooking wine,sesame oil,soy sauce,onion,pepper,boiling water

Recipe Recommendations

  • Spanish mackerel appropriate amount
  • pork appropriate amount
  • dumpling skin appropriate amount
  • salt appropriate amount
  • sesame oil appropriate amount
  • soy sauce appropriate amount
  • pepper appropriate amount
  • cooking wine appropriate amount
  • onion appropriate amount
  • boiling water appropriate amount

Steps for squid dumplings

  • Make step 0
    1
    Push the Spanish mackerel with a knife from the tail close to the spine to the head, and cut it vertically near the fins; turn over the fish body and slice off the fish on the other side;
  • Make step 1
    2
    Remove the internal organs of the fish, wash the fish body and blood, and remove the large thorns in the fish belly;
  • Make step 2
    3
    With the fish skin down, scrape off the fish with a knife or spoon. Throw away the fish skin and tendons and place them in a large bowl for later use;
  • Make step 3
    4
    Chop pork into stuffing;
  • Make step 4
    5
    Add fish filling and pork filling and mix well;
  • Make step 5
    6
    Put the pepper into a bowl, add boiling water, stir for a few times, then place in the water to cool, add soy sauce, and cooking wine;
  • Make step 6
    7
    Pour a small amount into the meat filling each time, stirring constantly in one direction. After each small amount, stir fully and absorb it before adding it until the filling looks very wet and sticky;
  • Make step 7
    8
    Add scallion oil, salt, shredded ginger, shredded leeks, sesame oil to the stirred filling and mix well;
  • Make step 8
    9
    Take the dumpling bag and add the stuffing;
  • Make step 9
    10
    Tighten the mouth;
  • Make step 10
    11
    Boil water in the pot over high heat. After the water boils, add in the dumplings. Use a frying spoon to stir along the edge of the pot to push the dumplings to turn to prevent sticking to the pot. Cover the lid, cook on high heat until they boil, add a small bowl of cold water, and continue to cover the cover. Cook, add cold water three times in total, and turn off the heat and leave the pot when the skin is bulging and elastic.

    • squid dumplings Make Tips

    1. Fish skin, internal organs and fish blood must be removed completely. 2. When stirring the fish filling, add water a little bit, and add it next time after you have eaten enough water. 3. Add leek filling when waiting for wrapping, stir slightly, not too much.

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