How to make Chinese chive and Spanish mackerel dumplings

The preparation of leek and Spanish mackerel dumplings is not as difficult as people think. Prepare the necessary things first, then start following the steps, and remember to control the heat well.

1. Peel the skin of the Spanish mackerel, cut it into small pieces, then chop it into fish paste and set aside. Chop the ginger and green onion and soak them in half a bowl of water and set aside.

2.1 Put the flour in a large bowl, add warm water and stir until it becomes flocculent.

3.2 Put the fish paste in a large bowl, add ginger and scallion water in batches and stir evenly, then add salt and stir vigorously in a clockwise direction until it becomes gelatinous, then add pepper powder and sesame oil and mix well, finally add chopped chives to make dumpling filling.

4.1 Knead the dough again until smooth and roll it into a stick shape and then divide it into small pieces.

5.2 Knead the dough into a smooth dough, cover it and let it rest for half an hour.

6. Flatten each dough into a round dough that is slightly thick in the middle and thin at the edges.

7. Put the filling on each dough, fold it in half and pinch it tightly. Pinch the two ends towards the middle to make it into a gold ingot shape.

8. After the water boils, add a small spoonful of salt and oil, put the dumplings into the pot, and pick them out after it boils to 3:30.

9. The cooked dumplings are especially delicious when sprinkled with chili oil.

The temptation of delicious food can only be understood by making it yourself to realize its true value. As for everyone, after understanding the recipe of leek and Spanish mackerel dumplings, you should really try to make it yourself.