Caish dumplings are delicious in the Jiaodong area. The common practices of catfish dumplings are relatively simple and easy to get started.Fresh catfish spiny meat, which is most suitable for stuffing.The fish is thinner. Be sure to add some fat to increase the moisturizing degree, and then get a lot of water to taste tender.Let me introduce the practice of catfish dumplings!
Nutrition of catfish dumplings
Why do people like to use catfish to make dumplings?This is not only because the meat of catfish is strong, delicate, and delicious, but more importantly, there are very few stabs of catfish.Remove a main thorn in the middle, you can rest assured to enter the stuffing.Until now, when the Jiaodong Peninsula and Gu Yu were listed before and after the catfish, the children sent catfish to the elderly, so that their parents would use the customs of sturgeon dumplings.
The common practice of catfish dumplings
Preparation of catfish in ingredients, 150 grams of pork belly, 100 grams of leek, 250 grams of flour, 130 grams of water.2 small spoons of green onions and ginger, 1 spoon of salt, 2 small spoons of raw soy sauce, 1 small spoon of cooking wine, 3 spoons of peanut oil, and appropriate amount of sesame oil.
Method Step 1. Add 130 grams of water to the flour, half a spoon of salt, knead it into smooth dough, and settle for 20 minutes.
2. Chop the pork belly into a meat filling, wash and chopped the leeks, and remove the tails, viscera and fish skin after cleaning the catfish.
3. Mix the sturgeon meat with a knife, and add water while chopping, until the fish of the fish becomes delicate.
4. Add meat stuffing to the fish, add 1 spoon of green onion, ginger, salt, 2 small spoons, 1 small spoon of cooking wine, and 3 spoons of peanut oil, and stir in one direction.
5. Finally, add chopped leeks and 1 small spoon of sesame oil to mix well, that is, it becomes dumpling filling.
6. Knead the dough well, cut it into a larger dough, and roll it into a thin and thick dumpling skin in the middle.
7. Take a piece of dumpling skin, put the fillings, and seal the edge.
8. Boil the water in the pot, put the dumplings, and wait for the dumplings to be removed on the water.
Tips 1. When and dumpling noodles, add a small amount of salt to make the dumplings rubber band, which is tough
2. When chopped fish, add a certain amount of water. When you adjust the filling, put more oil than usual, so that the cooked dumplings are smooth and juicy.
3. Get the dumplings into the pot and push the dumplings with a large spoon to prevent the dumplings from sticking to the bottom of the pot. After the water is boiling, sprinkle 1 spoon of cold water into the pot.Repeat a few times, the dumplings cooked like this are not sticky.

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