Mackerel dumpling method, mackerel dumpling method

First of all, the peppercorns are washed into boiling water to brew to bring out the flavor, the mackerel meat is chopped into puree, the cucumber is chopped, poured into the cage cloth, and the water is squeezed out for later use. Then add a little cooking wine to the fish paste, add pepper water little by little, whip in one direction, add crushed cucumbers, pour in peanut oil and sesame oil, add salt, put more than usual, and stir in one direction. Take a piece of dumpling wrapper, wrap it in the filling, pinch the middle tightly, then pinch the folds on both sides to form the shape of a dumpling.

Finally, pour water into the pot and bring to a boil.

Materials:

Flour, egg whites, mackerel, pork belly.

Leeks, green onions bury stupidity, cooking wine.

Pepper, ginger, milk, sesame oil, salt.

Method

1. First of all, we need to prepare the flour, then add an appropriate amount of cold water and egg whites to it, knead it into a smooth dough, and then bend the prepared plastic wrap for 20 minutes.

2. After washing and removing the internal organs, insert two pieces of fish meat along the girder bone, and slice the fish on both sides along the tail upwards.

3. Slice down'Chop the fish into a minced fish and chop the pork belly into a puree.

4. Then we can put together the fish and pork belly mixture, and then we will add the prepared cooking wine and white pepper and stir well.

5. Add salt and a bowl of soaked green onion and ginger water, stirring in one direction while adding water.

6. Pour in a bowl of soaked pepper water, and stir in one direction while adding water. Add milk in the same way.

7. Add the egg whites and sesame oil and continue to stir in one direction.

8. Then we can stir the chopped leeks evenly, and then make the noodles into a dumpling wrapper, and then put the filling on and wrap it into dumplings.

9. Add water to the pot, put half a green onion to boil, add the dumplings and cook.

Mackerel dumplings are a very famous home-cooked dish, and the preparation of mackerel dumplings is also very simple, and it is generally best to use leeks as an adjunct, because leeks can well remove the fishy smell of mackerel. The following is a detailed explanation of the preparation of mackerel dumplings.

Ingredients for mackerel dumplings

500 grams of dumpling flour, 250 grams of mackerel meat, 100 grams of minced pork belly, 100 grams of minced leeks, salt, cooking wine, pepper noodles, and sesame oil.

Preparation of mackerel dumplings

1. After rinsing the fish, chop the salted meat puree, put it in a bowl and whip it in one direction to increase the viscosity, then add minced pork belly, salt, cooking wine, pepper, minced leek, sesame oil and mix well to make dumpling filling.

2. The dumpling noodles are reconciled, slightly sourdough, made into 60 doughs, wrapped in mackerel filling, and shaped into dumplings.

3. Add an appropriate amount of water to the pot, put in the dumplings after boiling, cook and remove them. Dip in vinegar when eating.

Features of mackerel dumplings

Preparation of mackerel dumplings

Tender and delicious. 1. Mix the ingredients of the dumpling wrapper: 400 grams of flour, 2 grams of salt and 210 grams of water, knead it into a smooth dough, cover it with a wet towel and put it in a sealed place for half an hour.

The purchased mackerel has its internal organs, head and tail removed, cleaned and drained. Pick and wash the leeks, control the moisture and set aside. Rinse the peppercorns and mix them with hot water, and let them cool to form pepper water for later use.

Wash the green onion and cut it into sections, wash and pat the ginger, put it in a container, add water and mix it into green onion and ginger water for later use.

2. Place the mackerel on a cutting board and use a knife to remove the fish from the middle'Separate the bones from the meat, remove the main spines, and then use tweezers to pluck out the small spines in the fish. Finally, use a spoon to slowly scrape off the fish layer by layer and place it in a larger container.

3. After scraping off all the fish, add white pepper, light soy sauce, rice wine and salt in turn, then add the soaked green onion and ginger water to it, increase about two or three spoons each time, and constantly whip the fish until the fish is strong with each added point, so that the green onion and ginger water is completely absorbed by the fish. Each catty of fish meat can absorb up to about 200-500 grams of green onion and ginger water, depending on the degree of preference and the degree of whipping. After adding the green onion and ginger water, add the pepper water, also in parts, and beat evenly until the fish is firm after each addition.

4. Finally, add egg whites, stir well, and then add sesame oil to stir evenly, the stirred meat filling is soft, but very elastic, if there is no elasticity, it means that the stirring is not enough, and it should be used harder.

5. After the dough is ready, divide it into three or five small pieces, take out a piece of divider, roll out the skin, and seal the rest.

6. Finely chop the leeks and add them to the fish, without stirring them all. For each pack, stir a little leek to prevent the leeks from coming out of the water.

7. Pour more than 7 percent of water into the pot, bring to a boil, put the dumplings in after the water boils, and stir immediately with a spoon to prevent sticking to the bottom. Then cover the pot, boil again until it has some cold water, then open the lid and simmer for 2 minutes.

The method of mackerel stuffed dumplings is as follows:

Spare ingredients: 350 grams of mackerel, 100 grams of leeks, 200 grams of pork belly, a little salt, a little white pepper, a little sugar, 500 grams of flour;

1. In the first step, take 350 grams of fish for mackerel, chop it, chop the pork belly a little finer, mix the two and set aside, cut the green onion into slices, cut the ginger into slices, put the two into a bowl, add some peppercorns, and flush into hot water;

2. In the second step, squeeze out the green onion and ginger juice by hand, filter it again, take the green onion and ginger water, add salt, pepper and sugar to the meat filling, mix evenly, slowly add the green onion and ginger water, mix evenly, and let the meat filling take water;

3. In the third step, chop the leeks, put them into the meat filling, add some sesame oil, the dumpling filling is ready, put 500 grams of flour into the basin of Hejin Wheel, add 250 ml of water, knead evenly into a dough;

4. The fourth step is to knead into long strips, divide them into small dough pieces, and then roll them out into dumpling skins, put the mixed meat filling into the dumpling skins, and knead them well;

Ingredients:

Ingredients: 1000g mackerel, 200g minced pork

Seasoning: 5 tablespoons of peanut oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger, 250g of leeks, 1 tablespoon of sesame oil.

Method

1.Pour the water into the flour several times in a ratio of 2:1 to form a soft dough and set aside.

Choose leeks clean, soak them in water for a while, and then rinse them with water many times.

2.Clean the mackerel, wash away the blood, peel off the skin, remove the bones, and keep only the meat for later use.

3.After the fish is cut into small pieces, start chopping, and when chopping the fish, add water to it in several times and little by little.

4.Flip the fish and chop evenly.

Until the meat is pureed and very elastic.

5.Put 1 5 portions of pork filling into it and chop it together, add a small amount of water, and chop until the fish and pork are well integrated, and the meat filling is completed.

6.Then adjust the filling: add a little cooking wine, add an appropriate amount of light soy sauce, stir continuously in one direction, add five tablespoons of peanut oil (the kind of spoon at home) and a spoonful of sesame oil, stir well.

7.Chop the leeks, mince the ginger and mix the stuffing, stir in one direction and add salt to taste.

8.Knead the awakened dough, add the agent, roll out the skin and wrap the filling.

9.Cook the dumplings after the water boils.

The method of mackerel stuffed dumplings is as follows:

Spare ingredients: 350 grams of mackerel, 100 grams of leeks, 200 grams of pork belly, a little salt, a little white pepper, a little sugar, 500 grams of flour;

1. In the first step, take 350 grams of fish for mackerel, chop it, chop the pork belly a little finer, mix the two and set aside, cut the green onion into slices, cut the ginger into slices, put the two into a bowl, add some peppercorns, and flush into hot water;

2. In the second step, squeeze out the green onion and ginger juice by hand, filter it again, take the green onion and ginger water, add salt, pepper and sugar to the meat filling, mix evenly, slowly add the green onion and ginger water, mix evenly, and let the meat filling take water;

3. In the third step, chop the leeks, put them into the meat filling, add some sesame oil, the dumpling filling is ready, put 500 grams of flour into the basin of Hejin Wheel, add 250 ml of water, knead evenly into a dough;

4. The fourth step is to knead into long strips, divide them into small dough pieces, and then roll them out into dumpling skins, put the mixed meat filling into the dumpling skins, and knead them well;

Mackerel dumplings.

Ingredients: 500 grams of high-gluten flour, 150 grams of leeks, 250 grams of ground pork, 1 piece of mackerel, 5 grams of monosodium glutamate, 5 grams of pepper, 15 grams of salt, 30 grams of ginger, 250 grams of water.

Method 1: Mix the flour and salt evenly, add water, knead into a smooth dough, and buckle the pot for more than 30 minutes.

2. Chop the pork into minced meat.

3. Clean the mackerel, remove the internal organs and remove the head, hold the fish body in one hand, hold the knife in the other hand, start from the head side of the horizontal knife along the fish bone slice out the upper and lower two pieces of the fish body, and then separate the fish meat and fish skin with an oblique knife.

4. Chop the net fish meat with a knife, and then chop it while adding ginger juice until it is delicate and even.

5. Add the minced meat together, and mix the fish and pork while adding ginger juice and chop them evenly.

6. After mixing evenly, transfer it to the basin, add pepper, salt, monosodium glutamate, continue to add ginger juice (ginger juice is not enough, you can add water), stir while adding until the meat filling is delicate and soft paste, and finally pour in oil (stir-fry vegetable oil), mix well and cover with plastic wrap and marinate for 30 minutes.

7. Wash the leeks, chop them, add them to the meat filling and mix well.

8. Knead the dough into long strips, cut into several small agents, roll it into a dumpling wrapper, wrap it in the filling, and pinch it tightly.

9. Boil enough water in the pot over high heat, after the water boils, put in the dumplings, stir along the edge of the pot with a frying spoon to push the dumplings to turn up, in case of sticking to the pot, cover the pot, boil over high heat until boiling, add a small bowl of cold water, continue to cover the lid and cook, add cold water three times, open the lid, see that the skin is bulging and elastic, you can turn off the heat and remove from the pot.

Cooking skills. 1. Sharpening the knife before slicing the fish meat will have the effect of getting twice the result with half the effort.

2. The fish meat is very sticky, and water must be added to chop the fish, and we use ginger juice instead of water to remove the fishy and fresh.

3. The ratio of fish to pork is 2:1 or 3:1, and pork should be delicious with fat and lean meat, or only fat meat, the effect is more ideal.

4. Fresh fish is very good at water, and only when the fish is cooked with enough water can it be tender and juicy. Therefore, the filling of mackerel dumplings should add more water than other water fillings, stir in one direction, and adjust to a very soft paste.

5. Because the filling is very soft, it can be wrapped into a flat shape, and it is best to wrap it now, otherwise, if it is left for too long after wrapping, the skin will collapse.

6. Be sure to use fresh mackerel to make dumplings, and you don't need too much heavy seasoning, and you can eat this fresh taste.

3.Mince the cucumber.

4.Pour into the cage cloth.

5.Squeeze out the water and set aside.

6.Add a little cooking wine to the fish puree.

7.Add the pepper water little by little and whip in one direction.

8.Add the minced cucumbers.

9.Add peanut oil and sesame oil.

10.Add salt and put a little more than usual.

11.Stir vigorously in one direction.

12.Take a dumpling wrapper and wrap it in the filling.

13.Pinch the middle first, then the right side.

14.Then pinch the pleat on the left side and finish.

Ingredients: mackerel, flower meat, cooking wine, peanut oil, monosodium glutamate, salt, ginger powder, sesame oil.

Method: 1. Thaw the single-frozen mackerel slightly, push it from the tail close to the spine to the head with a knife, and cut vertically near the fin;

2. Turn over the fish body, repeat the above action, and slice the fish meat on the other side;

3. Remove the internal organs of the fish, wash the body and blood of the fish, and remove the large spines in the belly of the fish;

4. Fold a piece of fish meat from the middle, then tear off the fish meat one by one, and remove the skin;

5. Mix half a catty of flower meat stuffing into the fish; Mix with water, cooking wine, and light soy sauce, add the fish in batches, and whip clockwise with chopsticks (this process is relatively long);

7. Stir in chopped leeks and coriander, add an appropriate amount of peanut oil, salt, ginger powder, monosodium glutamate, and sesame oil and mix well.