Dumplings with leek and Spanish mackerel

Dumplings with leek and Spanish mackerel

Introduction:

"I don't like the chilly feeling in winter, but I especially like the warm feeling of wearing thick clothes, eating dumplings and noodles with hot soup bowls. When it's cold, I don't want to do anything, but the enthusiasm of making dumplings is rising all the way. Hot dumplings with spicy spicy oil, think of saliva

Production steps:

Step 1: peel the Spanish mackerel and cut it into small pieces. Then chop it into minced fish and set aside. Cut the ginger and scallion and soak it in half a bowl of water.

Step 2: put the minced fish in a large bowl, add ginger and scallion water in several times, stir evenly, add salt clockwise until gelatinization, add pepper and sesame oil, mix well, and finally add chopped leeks to make dumpling filling.

Step 3: enlarge the flour in the basin, pour warm water on one side and stir until it is flocculent.

Step 4: knead the dough into a smooth dough and cover it for half an hour.

Step 5: knead the dough smooth again, then knead it into a stick shape and divide it into small dosage forms.

Step 6: flatten each preparation and roll it into a thin round skin with slightly thick middle and thin edge.

Step 7: put the stuffing on each dough, fold it in half and pinch it tightly, then pinch the two ends to the middle to form a Yuanbao shape.

Step 8: add a small spoonful of salt and oil after the water boils, put the dumplings into the pot, bring them to a boil at 3:30 and pick them up.

Step 9: add spicy oil to the cooked dumplings, especially fragrant.

Materials required:

Spanish mackerel: one

Leek: 50g

Ginger: right amount

Scallion: right amount

Flour: a bowl

Water: about half a bowl

Note: 1) make dumpling skin with warm water and noodles, noodles with a little strength, not easy to break, do steamed dumplings with boiling water and noodles, noodles will not be too dry and hard. 2) Knead the dough until it feels as soft as the earlobe. 3) Put some salt and oil into the water to make dumplings. The skin of dumplings is not easy to break and adhesion. 4) The best way to cook dumplings is to open the pot and boil the dumplings in water. After boiling for the first time, add cold water to boil the dumplings again. Repeat this for three times to keep the dumpling skin strong and not easy to break. 5) Add water to the stuffing and stir it in the same direction. Add some oil to make the stuffing juicy, tender and smooth. 6) Because leeks are easy to get out of water after being cut, they should be put last.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh