Bay Fish Garlic Dumplings
Overview
Recently I wanted to make mackerel dumplings. I usually make more shrimp and leek dumplings, so I wanted to try garlic sprouts this time. I prefer fresh garlic because of the sour taste. The first time I made it, it was not very successful. It was the weekend and I had time to try it again. The result was quite satisfactory, so I want to share it with you.,,,
Tags
Ingredients
Steps
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Ingredients: Clean the Spanish mackerel and cut it into two pieces from back to belly. Use a spoon or knife to remove the fish meat. Try not to bring in the spines and skin. The skin has a fishy smell
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Chop ginger and green onion
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Take the flour and mix until the surface is smooth (how to make noodles with many dumplings is already there, so I won’t repeat it), cover and let it rest (that is, on top)
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Chop the pork, mackerel and shrimp into puree. I used a dumpling stuffing machine. In this step, you can add ginger, green onions, salt, sugar, chicken essence, cooking wine, and vegetable oil (a little more oil). Slowly add water while stirring.
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If you don’t have a food processor, after mincing all kinds of meat, you have to use chopsticks and stir in one direction. The order of seasoning is the same as the previous step. Chop the washed garlic sprouts into sections with a knife, place them on top of the prepared meat filling, and mix while wrapping.
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After making the dumpling skins and stuffing, you can start making them. The effect of the mobile phone is not very good. The garlic sprouts are still very green inside the white fish meat
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I just learned how to squeeze dumplings, haha
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It feels good even if you can’t see clearly. It’s full of umami, light and not greasy, and rich in nutrients
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Put some sesame oil and vinegar, and you can eat it. You don’t have to worry about the fish-filled dumplings being fishy when dipped in vinegar. I’m going to eat them first.
