Mackerel Dumplings
Homemade dumplings filled with mackerel (saury) fish—flavorful and nutritious.
Ingredients
Fresh mackerel (fillet and mince into paste)
As needed
Diced pork fat
As needed
Cold water dough (roll into strips, portion, and roll out wrappers)
As needed
Garlic juice (for dipping)
As needed
Egg white
As needed
MSG (monosodium glutamate)
As needed
Fine salt
As needed
Sichuan peppercorn water
As needed
Raw oil
As needed
Sesame oil
As needed
White pepper powder
As needed
Finely chopped chives
As needed
Instructions
1
Prepare the Filling
Take the mackerel fillet and mince it into a paste. Add the diced pork fat and Sichuan peppercorn water, stirring in one direction until a paste forms. Then add fine salt, MSG, white pepper powder, and egg white, continuing to stir in one direction. Finally, add the chopped chives, raw oil, and sesame oil, and mix well to make the filling.
2
Wrap the Dumplings
Take the cold water dough, roll it into strips, portion it out, and roll out the wrappers. Use a spoon to place the filling onto each wrapper, shape into dumplings, and arrange on a plate for later use.
3
Boil the Dumplings
Bring water to a rolling boil in a pot, add the dumplings, and cook until they float with no white foam, indicating they are done. Use a slotted spoon to remove them and arrange on a plate. Serve with garlic juice for dipping.
