Introduction: Into the dumplings, with this meat as a filling, fresher than lamb, more fragrant than beef, a pot of dumplings is not enough to eat!
Soon to fall into the ambush, the weather is getting hotter and hotter, many people feel that every day to drink water and eat fruit are full, completely without appetite. However, the hotter the weather, the greater the consumption of the body, and the more you should eat more food to nourish your body. Therefore, there will be a custom of "eating dumplings in ambush".
When it comes to dumplings, everyone must think of lamb stuffed, beef stuffed dumplings, but there is also a kind of meat made into stuffed dumplings, fresher than mutton, more fragrant than beef, every time you make a big pot is not enough to eat, it is a mackerel stuffed dumplings.
Mackerel, also known as mackerel, is particularly tender in its flesh, with fewer spines and is rich in vitamins, calcium and trace elements. Mackerel is also a wild marine fish that cannot be artificially farmed, and it is the most suitable for nourishing the body. And there are many ways to make mackerel, among which I think the best is mackerel dumplings, the dumplings made of mackerel are tender and juicy, and there is no fishy taste at all. Every time as long as I make mackerel dumplings, then I can eat at least 20, it is too fragrant, today I will share with you the method of mackerel stuffed dumplings, let's take a look at it!
【Mackerel Dumplings】
Ingredients: 1 piece of mackerel, 1 pound of pork belly, 1 handful of leeks, 1 piece of ginger, 1 head of garlic, pepper, cooking wine, salt, pepper, cooking oil
Here's how:
1, mackerel in the processing must be the internal organs and internal organs in the black film all processed clean, cut off the fins to chop off the fish head, and then from the faucet with running water rinsed with blood water, the treatment of clean mackerel will have no fishy taste.
2, after washing the mackerel, insert a knife along the fish girder bone, open the middle of the fish bone from the middle slice, scrape off the fish meat with a soup spoon, the fish skin and the fish meat near the fish skin are relatively heavy, do not want. Finely chop the scraped fish and put it in a bowl.
3. Because of the special taste of mackerel, pork belly with a little fatter will be more tender and juicy. Fatty pork belly will also be more sticky, chop the pork belly into puree and mix well with fish. The leeks are plucked off the old stems and leaves, washed and chopped into small pieces.
4, take an empty bowl, add a few slices of ginger, a pinch of peppercorns, pour boiling water, stir well and then let cool, peppercorns and ginger to fishy effect is better. Add an appropriate amount of soy sauce, pepper and salt to the meat filling, and then pour in the cool ginger pepper water, and remove the peppercorns and ginger slices.
5, a small number of times to add ginger pepper water, while adding while stirring in one direction, each time waiting for the meat filling to slightly absorb the water and then add water, so repeat many times, until the meat filling is wet and sticky no longer add water, start to quickly stir the meat filling, whisk after the cover with plastic wrap, put it in the refrigerator for half an hour into the taste.
6: When marinating the meat filling, prepare and roll out the dumpling skin. Add 500 grams of flour to a bowl, pour in light salt water, stir clockwise while pouring water, stir into a flocculent shape and start kneading the dough, knead into a smooth dough with moderate softness and hardness, cover with a damp cloth and wake up to twice as large. Sprinkle dry flour on the board, knead and exhaust the dough, roll out long strips, and then divide into small agents of similar size, and roll out each small agent into a thin dumpling skin.
7: After the dumpling skin is rolled out, take out the meat filling, add the chopped leeks, drizzle with sesame oil and stir well. Leeks should not be added too early, and do not stir for too long, leeks are easy to water, add too early or mix too long, eat not tender.
8: Wrap the mixed filling into the skin of the dumplings and pinch it tightly, and then boil the underwater pot after wrapping it all. Mackerel-stuffed dumplings need to be boiled three times and ordered twice so that the dumplings can be cooked and the skin is not easy to break the skin and stick to the pan. Add it to the sauce for a more fragrant taste.
Eat dumplings, don't eat lamb, beef filling, use mackerel as a filling to cook out of the dumplings are particularly tender, every time you cook a large pot is not enough to eat, I can eat 20 alone, it is too fragrant. You can also give it a try at home.