How to make Korean fish dumplings

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, making those who make these delicacies feel a long-lost pleasure. Today I will introduce to you the method of making Korean fish dumplings, so that you can once again experience and enjoy the joy after success!

1. Cut the jerked white fish into horizontal pieces. Cut the slices (540g) into 7cm long and 0.3cm thick pieces, sprinkle with salt and white pepper, let sit for about 10 minutes, and wipe off moisture with cotton cloth. Wipe the chopped beef with cotton cloth to remove the blood (67g), add 1/2 of the seasoning sauce and mix. Soak mushrooms and black fungus in water for about 1 hour. Remove the stems of mushrooms and cut them into 2cm long and 0.2cm wide strips (43g). Tear the black fungus into small pieces (32g). Add the remaining 1/2 seasoning sauce and stir to season.

2. Rub the cucumber with salt and wash it, then cut it into 2cm long segments, peel it to about 0.2cm thick, and then cut it into 0.2cm wide strips. Marinate it with salt for about 10 minutes, and wipe off the moisture with cotton cloth (50g). Remove the tails of mung bean sprouts and wash (90g). Make vinegar soy sauce and mustard juice. Pour cooking oil into a heated pan, turn to medium heat, add beef, mushrooms, and black fungus, and stir-fry each for about 2 minutes. Heat cooking oil in a flat pan, add cucumber and stir-fry over high heat for about 10 seconds until the color turns dark green, then let it dry for a while. Pour water into the pot and cook over high heat for about 5 minutes, until it boils, add salt and mung bean sprouts, blanch for about 2 minutes, drain and cut into about 0.5cm long pieces. Mix beef, mushrooms, black fungus, cucumber and mung bean sprouts together to make the filling.

3. Wipe off the moisture from the jerky, dip the inside in mung bean powder, put 10g of stuffing and 2 pine nuts in each piece, wrap it into a round shape, and dip the outside in mung bean powder.

4. Pour water into the steamer and cook over high heat for about 9 minutes until boiling. Cover with wet cotton cloth and put fish dumplings on top. Steam for about 5 minutes until cooked. Serve with vinegar, soy sauce and mustard juice.

Eating out every day not only wastes money and time, but also "wastes" your health. So after mastering the recipe of Korean fish dumplings, if you can make it on your own, you can live a healthier life.