How to make fish stuffed dumplings? How to make fish dumplings

Fish back meat, preferably large herring. Don't chop too much.

In fact, there are many ways to make fish, and fish dumplings are a good choice. Here's how to make the fish-stuffed dumplings that I have collected and sorted out, I hope it will help you.

How to make fish stuffed dumplings

Ingredients: 500g sea bass, 150g leeks, 150g pork

Excipients: appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of Sichuan pepper water, appropriate amount of soy sauce.

Steps:

1. Remove the gills and internal organs of the sea bass and wash them.

2. Take the middle part and use it, the fish is too big to eat so much.

3. Pork belly is better, there are only these lean meats at home.

4. Chop the pork, mince the fish, and add the soaked pepper water while chopping.

5. Put the pork and fish in a bowl together, add soy sauce, salt, chicken essence, peanut oil and sesame oil.

6. Add the chopped leeks.

7. Stir well in one direction and set aside.

8. Add flour and water to form a dough.

9. Roll out the dough and cut into triangular pieces.

10. Wrap the minced meat in the dough.

11. Bring the water to a boil in the pot, put in the dumplings, and then boil the water again and beat the cold water again. Just hit the cold water twice.

How to make fish stuffed dumplings two

Method:

1. Wash the yellow croaker and control the dry water. Hold the fish with your left hand, head down on your right abdomen, pinch the head of the fish with your right hand and pull it your abdomen, tear off the head and pull off the guts and guts of the fish. Break the belly of the fish and remove the black membrane inside and the blood near the main spine.

Starting from the direction of the tail, pull down a row of fins and small ventral fins on the back with your hands.

2. The processed fish is washed with water again and the water is dried. Use a knife to cut the flesh along the main spine from the neck of the fish and flip the fish to the other side. Chop the fish with a knife and set aside.

3. Chop the pork belly and put it in the fish.

4. Boil the water with Sichuan pepper and cool it, add it to the fish and meat filling several times, whip it with chopsticks in one direction, and add water each time when the water is completely eaten into the meat. When stirred to the fish, it looks like the ball is not spread out, and it is elastic.

5. Add salt, sugar, pepper, oil, chopped ginger and mix thoroughly.

6. Chop the leeks and mix them with the bag, so that the leeks will not come out of the water and keep the crisp and tender taste.

7. Wrap the dumplings, boil them in water, and cook them until the stomach is swollen and turned over. The dumpling filling is easy to cook, and the leeks are not delicious when boiled.

Fish dumplings can use carp or mackerel, let's take mackerel dumplings as an example to illustrate:

Preparation: 1 mackerel, pork, green onion, ginger, a little salt, a little oil;

Steps:1The mackerel is gutted, washed, and the flesh is shaved. Remove the skin and bones of the fish.

2.Chop the pork, ginger, green onion and fish together into a pureed meat.

3.Put the finished meat puree into a basin, pour in 1 cup of water and mix thoroughly. Then pour in the appropriate amount of oil and salt to taste.

Nutritional value of mackerel:

Mackerel is delicate, delicious and nutritious, rich in protein, vitamin A, minerals, and blue dot mackerel is mainly calcium and other nutrients.

Efficacy and function.

1.Cough and asthma.

Mackerel has qi tonic and has a certain effect on weak cough and asthma.

2.Refreshment and anti-aging.

Mackerel also has the function of refreshing and anti-aging and other dietary therapy, regular food for ** anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other symptoms will have a certain auxiliary effect.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, kidney deficiency and weakness, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Hello, thank you for your question, the method is as follows: 1. Ingredients: fish filling, wheat flour, fresh shiitake mushrooms, cabbage, salt, green onions, ginger, light soy sauce, dark soy sauce, sesame oil. 2. Blanch the mushrooms and greens separately, drain and chop them into minced pieces.

3. Stir the fish filling in one direction first, and you can add an appropriate amount of water to make the meat filling tendon. 4. Put the shiitake mushrooms and minced vegetables into the meat filling, add salt, dumpling filling seasoning, light soy sauce, dark soy sauce, minced ginger and green onion, sesame oil, and stir well. Hope mine can help you, thanks.

Dumplings are derived from the ancient slots. It is a traditional specialty food loved by the Chinese people, also known as dumplings, which is the staple food and local snack of northern China, and is also a New Year food. Let's take a look at how to make fish dumplings.

Materials

Longli fish meat 2 slices 500 grams of leeks.

Flour. Oyster sauce to taste, salt to taste.

Mix the oil with appropriate amount of water.

Steps:

Take the fish out of the fridge and thaw it.

Pick and wash the leeks and control the moisture.

Add a little salt to the flour, use an appropriate amount of warm water to synthesize a moderately soft and hard dough, and let it relax.

Wash the fish.

Chop the fish into a puree and put it in the feeder basin.

Add salt and oyster sauce.

Add the blending oil and stir well.

Chop the leeks and put them in.

Mix well, and the fish and leek filling is ready.

Knead the dough well and knead it into small pieces.

Press flat. Roll out the dough sheet with a rolling pin.

Top with the appropriate amount of filling.

Pinch into dumplings. After wrapping it all, it is cooked, and the fragrant fish and leek dumplings are ready to eat.

Tips:

1.The choice of fish is arbitrary, and you can use whatever fish you like, but remember to clean the fish bones, otherwise you will lose more than you will gain by eating dumplings. This dragon fish is sold in the supermarket, and it is processed itself', thornless, you can use it directly, very convenient, it is my great love, one of the things that are always available at home.

2.Leeks tend to get out of the water, so be sure to wash them well beforehand and control the moisture before using them to make fillings. For ways to prevent leeks from coming out of the water, see here leek egg steamed dumplings.

The authentic way to make fish dumpling stuffing is as follows:

Tools Materials: 2 catties of mackerel, 1 kg of peeled Wuzhi hail flower meat, half a catty of leeks, appropriate amount of oil and salt, 1 piece of ginger, about 20 peppercorns, 1 tablespoon of cooking wine, 1 teaspoon of white pepper, 1 teaspoon of sugar, oil, scissors, kitchen knife, pot, basin.

1. After cleaning the mackerel, remove the internal organs and fish head, cut off the fins, and scrape off the black membrane in the abdomen, which will have a strong fishy smell. Open the mackerel from the middle with a blade, the fish bones will be exposed, take out the fish bones completely, and then scrape off the fish meat with a knife or spoon, the fish skin is not wanted, the fish skin is also more fishy, the good mackerel meat is chopped fine with a knife, and it should be chopped delicately.

2. Pork is fatter, pork belly is also suitable, there is fat meat with good viscosity, the taste is also fragrant, and the pork is chopped into meat puree.

3. Remove the old leaves, wash them, drain the water, and then chop the leeks into minced pieces.

4. Cut the ginger into slices, put it in a bowl, then add Sichuan pepper, pour in boiling water, soak for half an hour, and make seasoning water. Heat oil in a pot until it smokes, turn off the heat, let the oil cool, pour into a bowl and set aside.

5. Strain out the pepper and ginger slices in the soaked seasoning water, put the fish and pork into the basin together, then add the oil to cool, then add salt, white pepper, sugar, cooking wine, and stir well in one direction. While stirring, pour in the seasoning water in batches until all the ingredients are stirred into the meat filling, and then stir in half a bowl of water to stir the meat filling vigorously.

6. Add the filling to the leeks and mix well, so that the mackerel dumpling filling is ready.

First, chop the fish into a puree, then add water and stir well, then add light soy sauce and oyster sauce to mix well to taste, let it stand for a while, and finally add chives, chicken essence, salt and sesame oil and stir well.

The following is a specific method for reference, first prepare the ingredients: 400 grams of silver carp meat, 200 grams of chives, 20 grams of sesame oil, 2 grams of chicken essence, 2 grams of Sichuan pepper powder, 10 grams of light soy sauce, 10 grams of oyster sauce.

2. Put the fish paste into a large basin, add a little water, and stir in one direction.

3. Add Sichuan pepper powder, light soy sauce and oyster sauce and mix evenly, then let stand for a while to absorb the flavor.

4. Wash and mince the chives, then put them in the fish, add chicken essence and salt and mix well.

5. Finally, pour in a little sesame oil, stir well, and let it stand for a while to absorb the flavor, and you can make dumplings.