How to make Spanish mackerel dumplings

I live a monotonous life every day, starting from the moment I open my eyes and continuing in a cycle. Even the food is so monotonous and not appealing at all. So, at this time, it's time for some "fresh blood" to shock you. You can learn to cook some delicious food to stimulate your positive energy. If you are interested, come and learn how to make Spanish mackerel dumplings with me.

1. Add an egg, a little salt and appropriate amount of warm water to the flour, knead it into a smooth dough and let it rise for 20 to 30 minutes.

2. The filling is made of Spanish mackerel meat and pork belly. (Skin and bone the Spanish mackerel, leaving only the meat, cut into thin strips, chop into small pieces with the back of a knife, stir and break up, then add the pork belly filling and chopped green onions)

3. Add the beaten filling to the chopped fungus.

4. Add chopped chives.

5. Mix well and add appropriate amount of water as needed until the filling becomes a thin paste that cannot be picked up with chopsticks and needs to be scooped out with a spoon.

6. Roll out the dough into large pieces and make large dumplings with large fillings.

7. Real thin skin and large filling, only four or five dumplings in a plate.

8. It’s so delicious that it’s addictive.

All you have to do is follow the editor's introduction, prepare the ingredients, and start by following the steps one by one. I believe that delicious Spanish mackerel dumplings will be yours.