How to make authentic Korean fish dumplings

How to make authentic Korean fish dumplings

Introduction:

"Fish dumpling" fish dumpling is the meat of white meat fish (yellow croaker, sea bream, migraine, trout, etc.) made into dried fish, fried into fresh fish pancakes, cut into thin slices, used to make dumpling skin, wrapped in the stuffing, dipped with mung bean powder, steamed or boiled to eat. Fish dumplings, which are made of white fish meat with light taste and sweet taste, used to be a summer delicacy with wine steamed cake, stuffing cake, fish and vegetables in the rainy season, but now they are eaten on special days regardless of season. "

Production steps:

Materials required:

White meat fish: 700g (3 pieces)

Beef stuffing: 70g

Mushroom: 15g (3 pieces)

Auricularia auricula: 4G

Cucumber: 100g (1 / 2)

Mung bean sprouts: 100g

Water: 1kg (5 cups)

Mung bean powder: 60g (1 cup)

Pine nut: 7g (2 tsp)

Minced green onion: 2.3g (1 / 2 tsp)

Mashed garlic: 1.4g (1 / 4 tsp)

Salt: 5g

White pepper: 0.5g (1 / 4 tsp)

Soy sauce: right amount

Sugar: 2g (1 / 2 tsp)

Sesame salt: 1g (1 / 2 tsp)

Pepper: 0.3g (1 / 8 TSP)

Sesame oil: 2g (1 / 2 tsp)

Edible oil: 13g (1tsp)

Water for steamed dumplings: 2kg (10 cups)

Vinegar and soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: Original