Chives and mackerel dumplings

Overview

As the saying goes, leeks and cucumbers are fragrant at both ends, which means that leeks and cucumbers in spring and autumn are the most delicious. This is an old saying in the past. Nowadays, greenhouse vegetables are available all year round. Spring leeks are indeed delicious.

Tags

• staple food
• home cooking
• dumplings
• lunch
• dinner
• bayu
• chives
• cooking wine
• flour
• light soy sauce
• msg
• onions
• oyster sauce
• zanthoxylum bungeanum
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Add appropriate amount of water to flour and mix into dough. Let rest for 30 minutes.

   

3. 3 Clean the Spanish mackerel, take out the mackerel meat, and use tweezers to remove the fish bones. Wash and chop onions and ginger and set aside.

   

4. 4 Chop onions, ginger and mackerel meat into minced fish.

   

5. 5 Fry the peppercorns in oil and set aside to cool.

   

6. 6 Chop the minced fish, add light soy sauce, cooking wine, white pepper, salt, monosodium glutamate, oyster sauce, add an appropriate amount of water and stir vigorously, add pepper oil and mix well.

   

7. 7 Wash and chop leeks and set aside.

   

8. 8 Put the chopped leeks and mackerel filling together.

   

9. 9 Add sesame oil and mix well. Prepare the dumpling filling.

   

10. 10 Make the dough, roll out the dough, and wrap the dumplings.

    

11. 11 Start cooking the dumplings in the pot until the dumplings are cooked.

    

12. 12 Leek and mackerel dumplings.