How to make mackerel dumplings? Preparation of mackerel dumplings

Ingredients: a mackerel (about two catties), half a catty of leeks.

Excipients: two sachets of milk, half a piece of ginger, one or two fat and lean meat filling, salt, pepper.

Method: <>

1 Clean up the mackerel and slice the meat off, leaving no skin, bones and head.

2 Wash the leeks and cut them into small pieces. Chop the ginger into minced pieces.

3 Chop the fish meat into minced meat with the back of a knife, add minced ginger, stir clockwise with the meat filling and mix well.

4 Pour the milk into the filling in equal portions and stir well.

5 Add the chopped leeks and mix well, season with salt and pepper.

Noodles: As with other dumplings, there are no special requirements.

Tips: 1 Mackerel should be bought without breaking the belly, with smooth skin and bright skin. The fresher the fish, the better the dumplings will taste.

2 Be sure to remove the bones of the mackerel.

3 It is recommended on TV to use fatty meat filling, which can make the filling feel smooth.

4 When making dumplings, order water twice.

5 Because there are leeks, there is no need to put shallots.

The key to the deliciousness of mackerel dumplings is the preparation of the filling, and the following will introduce you to one of the best mackerel dumpling fillings, teaching you how to make delicious squid dumpling fillings.

Ingredients:500 grams of mackerel puree, 200 grams of fat and meat puree, 250 grams of water, 250 grams of minced leeks, 30 grams of egg white.

Seasoning:15 grams of light soy sauce, 8 grams of salt, 5 grams of monosodium glutamate, 2 grams of pepper, 10 grams of chicken broth and sesame oil.

How to make mackerel dumpling filling:

1. Wash the fresh mackerel and scrape it into fish paste, pick out the remaining fish bones, and then chop the fish puree.

2. Take an appropriate amount of fat meat and chop it into puree, and mix it evenly according to the ratio of 200 grams of fat meat puree per 500 grams of mackerel puree.

3. Add 250 grams of water to the minced meat and whip it in one direction, the water can be divided into multiple times and added to the minced meat.

4. After the water is fully absorbed, add egg white, light soy sauce, salt, monosodium glutamate, pepper, chicken powder and sesame oil and continue to stir well.

5. Add the chopped leeks and mix gently.

Ingredients: mackerel, a little fat (the ratio of 2 catties of fish to 1 tael of meat, preferably seven fat and three lean pork belly);

Seasoning: leeks, green onion and ginger water, fine salt, sesame oil, monosodium glutamate;

Method: First slice the meat of the fish from the body of the fish, wash it, and then remove the skin, the mackerel should be peeled, otherwise it will be fishy. Pick the leeks, wash them, cut them, put them in a pot, adjust the noodles again, and put them aside after the noodles are adjusted.

Then chop the meat and peeled mackerel meat, chop a small piece of fat into it, remove the fishy smell, the taste is more fragrant, add green onion and ginger when chopping, and a little water can be used to prevent the fat meat from being too easy to occupy the knife.

After chopping, put the leeks in a pot, add oil, stir, and when stirring well, add salt, monosodium glutamate, a little water, and an egg.

Tips: The key is to beat, stir the meat filling clockwise, add green onion and ginger water, stir until porridge-like, grab it and float on cold water. Finally, add salt and oil.

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.

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.

Mackerel meat is delicate, delicious, nutritious, and has the effect of replenishing qi and relieving cough, so using mackerel to make stuffed dumplings is not only delicious but also has a certain therapeutic effect.

Main ingredients: mackerel, pork belly, leeks, flour.

How to make it: 1. Rinse the mackerel meat and chop it into a 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 leeks and sesame oil and mix well to make dumpling filling.

2. The dumpling noodles are well reconciled, slightly sour, made into dumpling skin, 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 them after two openings, and remove them to serve. Dip in vinegar when eating.

Tips: The dumpling skin should be thin, the dumplings are delicious, and the mackerel filling is easy to cook, so there is no need to open it three times like ordinary meat dumplings.

I wish you to make delicious mackerel dumplings!

Here's how:

1.The mackerel kicks out the bones and head, peels the flesh and cuts it into granules. Stir the minced pork (minced ginger, salt, peppercorns, egg whites, oyster sauce, sesame oil, stir until chopsticks can not be inserted).

2.Mix the leeks, mackerel and pork together and stir well. You can make dumplings.

3.The fish bones and fish head are fried in a pot until golden brown, poured boiling water over high heat, turned to low heat and boiled until milky white, poured in green radish and vermicelli, turned off the heat when cooked, lit sesame oil and salt, and a bowl of delicious fish soup with both appearance and quality was born.

2. Prepare 1000g of mackerel: buy fresh mackerel, slice the fish, wash and peel the fish from the body of the fish, wash and peel and chop into fish paste.

2. Prepare noodles: mix noodles and cover them.

3. Prepare 500g of leeks: wash the leeks after picking, chop them into pieces for later use.

4. Prepare 350g of fatty meat: select a piece of fatty meat and chop it into puree for later use.

5. Prepare 1 egg.

6. Stir the filling: mix the minced fish, fatty meat, eggs, grated ginger, salt, pepper, sesame oil together, stir in one direction, and add a small bowl of cold water to the filling many times to ensure the taste of the dumpling filling.

7. Finally, add chopped leeks and an appropriate amount of chopped green onions and stir well.

Ingredients: mackerel, tofu, shiitake mushrooms.

Excipients: green onion, ginger, soy sauce, salt, pepper, cooking wine, sesame oil.

Ingredients: mackerel meat, tofu, shiitake mushrooms.

Seasoning: green onion, ginger, soy sauce, salt, pepper, cooking wine, sesame oil.

Method:1Mix the dough first and put it in the basin for later use; Wash and mince the mushrooms; Wash the tofu and blanch it in boiling water, then remove it and cut it into small cubes; Chop the green onion and ginger separately; Wash the fish and chop it into fish puree, add soy sauce, minced green onion and ginger, cooking wine, salt, pepper, sesame oil, and stir until it is strong and set aside.

2.Put the chopped shiitake mushrooms and diced tofu into the beaten fish filling, stir well to make the filling, and add an appropriate amount of seasoning to increase the flavor as needed.

3.After the filling is done, now you can process the dough, divide the mixed dough into several parts, take one part and put it on the cutting board, knead it into long strips, make it into a mixture, flatten it, roll it into a dumpling skin, wrap it in the filling, make it into a dumpling, and cook it in a pot of boiling water.

Mackerel dumplings. Ingredients: 500 grams of wheat flour.

Ingredients: Mackerel 250g Pork rib meat (pork belly) 100g Leek 100g Seasoning: Salt 3g Cooking wine 3g Pepper 3g Sesame oil 4g Method:

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

2.The dumpling noodles are well reconciled, slightly sourdough, made into 60 doughs, wrapped in mackerel meat filling, and formed into a dumpling shape;

3.Add an appropriate amount of water to the pot, put in the dumplings after boiling, cook and take out, and dip in vinegar when eating.