How to adjust the filling of fish stuffed dumplings? How to adjust the filling of fish dumplings

Ingredients: 350g of dragon fish, 400g of dumpling skin, appropriate amount of peanut oil, appropriate amount of salt, 30g of black fungus, 200g of carrots, 4g of chicken essence, 20g of ginger, 1 tablespoon of oyster sauce, 3 chives.

1. Longli fish fillet.

2. After thawing, chop into meat puree after cleaning.

3. Chop the chives and ginger into finely chopped pieces.

4. Chop carrots and black fungus (note: black fungus cannot be soaked for too long, it is very poisonous) <>

5. Add the ingredients in the picture to the fish bowl, then add oyster sauce, chicken essence, peanut oil, and salt and mix well to make a meat filling.

6. Dumpling wrappers.

7. Put the dumpling wrapper in the palm of your hand, and then put the meat filling in.

8. Wrap tightly into dumplings with your hands.

9. All wrapped dumplings.

Ingredients: 100 grams of minced dace, 100 grams of dumpling skin, 15 grams of coriander, 3 grams of corn starch, 3 grams of salt, 1 gram of sugar, 3 grams of oyster sauce.

Method Steps:

1. The ingredients of fish dumplings.

2. Add salt, sugar, oyster sauce, chicken powder, corn starch and minced coriander to the minced dace.

3. Mix all the ingredients of the dace meat filling evenly, mix clockwise until elastic, and let stand for 10 minutes.

4. Take a dumpling wrapper and put in the prepared filling.

5. Wrap it into your favorite shape.

6. Bring water to a boil and cook out of the pot.

7. Serve on the plate.

How to adjust the filling of fish dumplings, the fight is actually very simple. There are many friends who are tired of eating pork dumplings and want to try the new flavor of fish filling, so how to adjust the fish filling, let's take a look at how to adjust the fish dumpling filling, I believe that you will like the new flavor of fish dumplings!

Stuffed with sea bass meat dumplings

Material:

500g sea bass, 150g leeks, 150g pork, peanut oil, salt, chicken essence, pepper water, soy sauce to taste.

Steps:

1. Remove the gills and internal organs of the perch and wash it;

2. Take the cracked part of the trillion pin, the fish is too big to eat so much;

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

4. Mince pork, mince fish, and add soaked pepper water while chopping;

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

6. Add chopped leeks and stir well in one direction.

Fish dumpling filling

Material:

1 large grass carp or mullet about 1000 grams, 100 grams of pork fat, 300 grams of leeks, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate, 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.

Method:

1. Wash the grass carp after slaughtering, remove the head and tail, bone spurs and fish skin, and take the clean fish meat and grind it into puree; Pork fat meat minced into puree; Wash the leeks, cut them into fine grains, add sesame oil and refined oil and mix well.

2. Put the fish head and fish bones into the pot, mix with water, add pepper, cooking wine, chicken essence, boil until the soup is milky white, filter out the residue, and it becomes fish soup.

3. Add the minced fish to the fat meat puree and mix well, then add refined salt, monosodium glutamate, egg white and stir, add cold fish soup while stirring, until the stirring is strong and the fish soup is added, and then mix well with the leek closed grains, and it is ready.

The method and method of adjusting the filling of fish dumplings are as follows:

Ingredients: 400 grams of silver carp, 200 grams of chives, 500 grams of flour.

Excipients: 20 grams of cooked rapeseed oil, 2 grams of chicken essence, 2 grams of Sichuan pepper powder, 10 grams of light soy sauce, 10 grams of oyster sauce.

Steps: 1. Prepare the materials.

2. Add water to the flour and form a smooth dough (the ratio of water to flour is controlled at 1:2), cover and let stand for more than 30 minutes, preferably more than 1 hour.

3. Wash the silver carp meat, spread it flat on the Qina cutting board, chop the fish into a puree, or add it directly to the meat grinder, add ginger slices and grind it into fish puree, so that it is safer for the fine thorns to be ground into puree.

4. Pour out the fish puree, add water (that is, to beat the water, the dumpling meat filling generally needs to be beaten with water, so that the meat filling is fresh and tender) is also stirred in one direction.

5. Add Sichuan pepper powder (optional, you can also use Sichuan pepper water, you don't need to add water to draw water), light soy sauce and oyster sauce and mix evenly, and let it taste after a while.

6. Wash and chop the chives, the smaller the better, add the dices to the fish paste and mix evenly, add chicken essence and salt and mix evenly.

7. Add cooked rapeseed oil (add after cooling) and mix evenly, you can also add sesame oil and mix evenly, and let it stand for a while to dissipate the flavor, so that the meat filling is fresh and delicious.

8. Knead the awakened dough again, knead it into long strips, divide it into small agents and flatten it.

9. Roll out into a small dumpling skin that is thick in the middle and thin on the edge, add fish filling, do not add more, and the eight punches can be full, so that the dumplings are not easy to boil and not easy to reveal the filling.

10. Wrap it into the shape of dumplings, and it is best to dip the bottom of the dumplings with flour or starch before placing them, so that the bottom of the dumplings is not easy to be touched, so that they can be boiled in the pot.

11. Add half a pot of water to the pot, boil the dumplings over high heat, then gently stir along the edge of the pot with a colander to prevent sticking to the bottom, cover the pot and boil, add half a bowl of water after the water boils.

12. Cover the pot and boil, repeat it two or two times, and then take it out when the belly of the dumplings is round and shiny.

1. Ingredients: fish filling, wheat flour, fresh shiitake mushrooms, baby cabbage, salt, green onions, ginger, light soy sauce, dark soy sauce, sesame oil.

2. Blanch the mushrooms and greens separately, drain the water, and chop them into minced pieces.

3. Stir the fish filling in one direction first, and you can put in an appropriate amount of water to make the meat filling tendoned. Vertical family.

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.