How to make mackerel dumplings and filling, how to adjust the filling of mackerel dumplings deliciou

How to make mackerel stuffed dumplings:

Spare ingredients: 1 mackerel, 200 grams of pork, 1 handful of leeks, 1 small piece of ginger, a little peppercorns, 2 spoons of light soy sauce, 2 spoons of cooking wine, 2 eggs, a little pepper, a little salt;

Production process: The first step, a mackerel, remove the head and internal organs, then open from the middle piece, remove the fish bones, dig the fish meat with a spoon, chop the processed fish into a meat puree, and chop it into fine pieces of pork by hand;

In the second step, put the fish puree and pork filling into a container, add pepper and cooking wine, knock in 2 egg whites, add some salt, cut a piece of ginger into slices and put it in a bowl, add some water, and put a little peppercorn to start soaking;

In the third step, pour a little water into the filling of the soaked peppercorns, stir it well with chopsticks, and when it is strong, add light soy sauce and mix it evenly, pick and wash the leeks and chop them, put them into the filling and mix evenly;

The fourth step is to add flour and water to make the dumpling noodles in advance, divide them into medium-sized dough agents, roll them into dumpling skins and put them in the filling to knead them, knead all the dumplings in turn, add water to the pot, and wait for the water to boil;

Step 5: Add some salt to the water, add the dumplings one by one and start cooking, and when the dumplings are boiled until they are floating and full, you can enjoy them in the pot.

Summary: In most cases, pork and beef will be used to make dumpling filling, but its practical fish to make dumplings is also a very good choice, the fish is relatively tender and elastic, and the taste of the dumplings will be more rich and delicious, mackerel dumplings are a very classic one, of course, to make mackerel stuffed dumplings, not only will use fish, but also with pork and leeks, which is more delicious and delicious, and the skills are in place, and the juice overflows when you take a bite, and it is delicious and will not make people feel greasy. If you like to eat dumplings, you can collect and learn.

Cooking Tips:

1. The fish can be sliced down directly, or dug with a spoon, I personally think which method is easy to use, fish and pork puree can be chopped by hand or can be crushed with a meat grinder, of course, the filling taste will be more delicious with manual chopping;

2. Mackerel stuffing is delicious and skillful, master 1 point, that is, soak in water with peppercorns and ginger in advance, and the soaked pepper water can have a certain effect of removing the smell and improving the freshness, and it can be used to prepare the meat filling can have a good effect, and the dumplings are delicious and will not have a fishy smell;

3. Pork and fish can be matched according to the ratio of 2:5, and the seasonings added can be selected according to personal taste, and a little salt can be added when cooking dumplings to prevent the dumpling skin from sticking.

【Mackerel dumplings】

Ingredients: mackerel, pork belly, leeks, ginger, peppercorns, pepper, egg whites, cooking wine, light soy sauce, salt, water, hot water, flour.

Step 1: Remove the black membrane from the internal organs and belly of the mackerel, wash it in clean water, and cut it in half.

Step 2: Remove the bones, slice the fish, chop the fish into a puree, and chop the pork belly into a meat filling.

Step 3: Pick and wash the leeks, spin them dry and chop them, peel and wash the ginger, and cut them into minced ginger.

Step 4: Prepare a small bowl, put in an appropriate amount of Sichuan pepper, pour in an appropriate amount of hot water and soak until the water temperature becomes warm and becomes Sichuan pepper water.

Step 5: Put the fish puree and meat filling in a large bowl, pour in the egg whites, appropriate amount of cooking wine, pepper and salt, and then stir well in one direction.

Step 6: Then pour the pepper water into the fish filling in 3 times, and stir well in one direction until you see the perfect fusion of the fish filling and the meat filling.

Step 7: Then pour in the chopped leeks, continue to pour in an appropriate amount of light soy sauce, and stir well in one direction to form a dumpling filling.

Step 8: Prepare a clean large bowl, pour in an appropriate amount of flour and water, stir into a flocculent, knead into a smooth dough, and continue to knead into long strips.

Step 9: Cut into smaller pieces, roll out into a thick dumpling wrapper in the middle and thin around the perimeter, take an appropriate amount of filling and put it in the middle of the skin, knead and pinch tightly to wrap into dumplings.

Step 10: Add cold water to the pot and bring to a boil, sprinkle in an appropriate amount of salt, add the dumplings, gently push them apart, boil them again, remove the lid, and continue to cook until the dumplings are bulging, and then they can be served on a plate.

Tips for delicious mackerel dumplings:

1. The internal organs of mackerel and the black membrane in the stomach must be cleaned, because these things have a strong fishy smell and a bitter taste.

2. When adjusting the filling of mackerel dumplings, not only cooking wine, but also pepper water is indispensable, because it can cover the fishy smell of mackerel and stimulate the deliciousness of mackerel.

Don't add too many leeks, leeks have a strong flavor, and too much will cover up the umami of fish. Adjust the filling, add water this step can not be less, the filling must add water or stock, the purpose is to make the meat filling tender and juicy, so that the meat filling is not dry or woody, tender and juicy, it is best to move in one direction when stirring, if you stir indiscriminately, the water will slack out, and the water can not be hit. This is a trick to make the filling tender and juicy.

The amount of water and water is about 200 grams in total.

7.Put the mixed filling in the refrigerator and refrigerate for about 30 minutes, so that the filling and all the seasonings have a full integration and marinating process. The stuffing made in this way is not fishy.

After the dumpling skin is rolled out, take out the filling, add the leeks and mix well, the leeks should not be over-stirred, it is easy to stir the leeks out of the water, and the leeks will not be fresh and tender when eaten. Don't mix the leeks early, roll out the dumpling skin, and then mix the leeks, the leeks are easy to kill the water if they are mixed early, and the dumplings are not easy to wrap, so that the mackerel dumpling filling is adjusted.

I wish you a family reunion and a happy Mid-Autumn Festival! 

You don't need to put too many condiments on the dumplings, just put light soy sauce salt and oyster sauce in the prefecture to maintain the original flavor of the collapsed dishes.

Ingredients: 500 grams of flour, a mackerel, 200 grams of pork belly filling, 100 grams of leeks, 2 teaspoons of salt, appropriate amount of white pepper, a little sugar, 3 slices of ginger, a spoonful of Sichuan pepper, 3 green onions, 250 grams of boiling water, 10 ml of cooking wine, 10 ml of soy sauce.

Method: 1. Wash the mackerel, start from the tail with a knife, and slice the upper part of the fish bone in the middle;

2. Remove the large thorns in the fish maw with a blade;

3. Scrape the fish meat off the top of the skin with the knife diagonally;

4. Chop the fish and pork belly together into a meat puree;

5. Green onions, ginger and peppercorns, rinse out the fragrance with hot water and dry;

6. Put in Huadiao wine and light soy sauce and mix into water;

7. Add leeks, salt, white pepper and sugar, and stir well;

8. Mix flour and water with chopsticks and stir into a flocculent and soft dough, cover with plastic wrap and let it cook for 20 minutes;

9. Take out the good dough and knead it into a smooth dough;

10. Roll the dough into long strips;

11.Knead into a suitable size of dough agent;

12.With the cross-section of the leaky die facing upwards, press;

13.Roll out the dumpling wrapper with a thick middle and thin edges, and fill it with dumpling filling.

Ingredients: 1000 grams of mackerel, 270 grams of pork, 250 grams of leeks.

Excipients: 20 grams of ginger slices, 3 grams of Sichuan pepper, 50 grams of fresh soy sauce, appropriate amount of orange sesame oil, 50 grams of peanut oil, 5 grams of pepper, a little chicken essence, a little salt.

Steps: 1. Put 800 grams of water in a pot, put in the ginger slices and peppercorns, boil and simmer for about 5 minutes.

2. Let the filter residue cool and hold it in a round way.

3. A piece of mackerel.

4. Thawing, peeling and deboning.

5. Peel out the fish meat and chop it into minced meat.

6. Pork 5 fat and 5 lean minced meat.

7. Put the surimi and minced meat together.

8. Add a small amount of seasoning water to the mixing tank while stirring, and then add it after complete absorption each time until all the water is added to the minced meat.

9. Put the minced meat in a container of skin residue.

10. Put sesame oil and peanut oil respectively and stir well.

11. Add an appropriate amount of pepper, chicken essence and salt and stir.

12. Then add about 50 grams of Weidamei soy sauce.

13. Finally, put the washed and chopped leeks and mix well.

The preparation of mackerel stuffed dumplings is as follows:

Ingredients: 2 catties of mackerel.

Excipients: half a kilogram of pig fat, 2 taels of leeks, 500ml of water, 1 kilogram of flour.

Ingredients: 3g salt, a little minced ginger and shallots.

Steps: 1. Wash the mackerel, use a blade to remove two pieces of fish meat, and remove the fish bones;

2. Scrape off the fish meat with a knife and put it in a bowl;

3. Chop the scraped fish meat into minced fish with a knife and put it in a large bowl for later use;

4. Add a little pork fat meat and leeks, chop the pork fat meat into minced meat and fish minced together;

5. Add minced green onion and ginger, a little five-spice powder, three tablespoons of salt, and a little sesame oil and stir well;

6. While stirring the minced fish, add water to it, don't add too much at a time;

7. Stir continuously until it is strong, add leeks and stir well;

8. Mix the noodles with whole wheat flour, cover with a wet cage cloth and let it cook for 20 minutes;

9. After wrapping the dumplings, you can do it.

The preparation method of mackerel dumpling filling is as follows:

Ingredients: 350 grams of mackerel meat, 1 handful of leeks.

Excipients: 1 small handful of Sichuan pepper, 1 cup of hot water, 30 grams of vegetable oil, appropriate amount of salt.

Steps: 1. Remove the gills and internal organs of the fresh mackerel and clean it; Cut off the head and tail for other uses; Slice two pieces of fish down the backbone;

2. Cut off the yellowish and soft parts of the fish's abdomen; The blade is erected and scrapes the mackerel meat from one end to the other; Mackerel only has a few thick main spines, which can be scraped with confidence, and there are no small spines in the flesh;

3. The scraped fish meat is divided into several bags for consumption, which can be stored for 3 days when refrigerated, and can be stored for a long time when frozen;

4. A small handful of Sichuan peppercorns are soaked in hot water to stimulate the fragrance, and the amount of water is about 150 grams; The amount of water varies with the amount of mackerel meat;

5. Pour pepper water into the mackerel meat one by one, and stir clockwise with chopsticks while pouring until the fish is strong and viscous;

6. Wash and chop the leeks; The amount of leeks can be more or less, according to their own joy and filial piety;

7. Put the leeks into the mackerel meat, pour an appropriate amount of vegetable oil (peanut oil, soybean oil are acceptable), then sprinkle salt according to the taste, stir well, and form a delicate and viscous mackerel leek filling.