Mackerel, Pork and Chive Dumplings

Overview

My brother is couriering Bayu back from Qingdao. Today I tried to make Bayu dumplings. From boiling peppercorn water, picking the fish meat, and adding water to the meat filling to form a springy meat filling, the process of making the Bayu dumplings, which represents the coastal food culture, is obviously more complicated than the traditional dumplings from the northern continent, but it is also full of fun. After working for a long time, the Bayu Dumplings are now made. It’s really delicious!

Tags

• staple food
• home cooking
• old man
• new year’s eve dinner
• dumplings
• spring festival
• bayu
• chicken essence
• chives
• dumpling noodles
• lard
• pork belly
• zanthoxylum bungeanum
• cooking oil
• ginger slices
• salt
• sesame oil

Ingredients

Steps

1. 1 Add 1000 grams of flour to 500 grams of warm water and knead into a smooth dough. Cover, let the dough rest, prepare other ingredients, and knead the dough twice

   

2. 2 Boil flower water: Add shredded ginger and Sichuan peppercorns to the pot, add 650 grams of water, keep the water boiling for 3 minutes, turn off the heat, cover and simmer for 5 minutes

   

3. 3 Strain the peppercorns and ginger shreds, and set aside the ginger shreds (you can chop them into the pit together with the meat when mincing the meat filling)

   

4. 4 Cut the thawed Spanish mackerel into two parts from the big spine in the middle. Use a spoon to scrape off the fish meat. Discard the red fish meat near the spine because the meat in this part is fishy. You can add some peppercorn water when mincing the meat until the fish meat is minced and put it in a basin

   

5. 5 Chop the pork into minced meat and put it in a basin

   

6. 6 Stir the meat stuffing in one direction, and at the same time put the peppercorn water into the filling, stir until all the peppercorn water is stirred into the stuffing, and the meat stuffing is strong (you can use a mixer at home, but I am doing it by hand, my arms are sore)

   

7. 7 Dissolve the lard in water. The mackerel meat is a bit sticky. Adding an appropriate amount of lard can enhance the flavor

   

8. 8 Add the melted lard into the meat filling, stir, add cooking oil and sesame oil, and stir in one direction until the meat filling becomes elastic

   

9. 9 Cut the leeks into small pieces and put them into a basin, add an appropriate amount of salt and chicken essence, and stir in one direction. The finished filling will look like this

   

10. 10 You can make dumplings

    

11. 11 Cook the dumplings. After boiling for the first time, add a bowl (about 200ml) of cold water and cover. After boiling again, add 200ml of cold water. In this way, after four boils, the dumplings will be cooked

    

12. 12 Delicious mackerel dumplings are ready!