Chaoshan Fish Dumplings
These dumplings feature a thin wrapper and tender filling, with a fresh, savory flavor. The wrappers are made from eel meat and stuffed with a pork filling.
Ingredients
eel (scrape out the fish meat, remove bones and fine tendons, mix into fish paste)
1000 g
pork fat and lean meat (minced into meat paste)
500 g
dried shrimp (soak and mince into fine pieces)
100 g
water chestnuts (peeled, washed, and diced)
250 g
choy sum
205 g
coriander
1
scallion (finely chopped)
1
fine salt
3 tsp
white pepper powder
1 tsp
sesame oil
3 tsp
MSG
1 tsp
fish sauce
0.5 tbsp
starch (for dusting the work surface)
to taste
Instructions
1
Step 1
Slaughter the eel using standard methods, wash it clean, then scrape off the fish meat with a knife. Place the meat on a cutting board, press and rub it with a knife to remove fish bones and fine tendons, add fine salt and mix into a smooth fish paste.
2
Step 2
Spread starch on the cutting board as a dusting layer, place the fish paste on it and press flat, sprinkle more starch on top, then roll it into thin sheets. Cut the sheets into small triangles to form dumpling wrappers.
3
Step 3
Add the pork fat and lean meat along with fine salt, and mince into a meat paste. Then add finely chopped scallion, minced soaked dried shrimp, and diced peeled washed water chestnuts to make the filling.
