Pan-Fried Fish and Pickled Mustard Green Dumplings
Mini pan-fried dumplings filled with a savory mixture of fish and pickled mustard greens.
Story
These savory mini dumplings feature a delicate combination of fish and crunchy pickled mustard greens. Pan-fried to a golden crisp, they offer a delightful texture contrast that makes them perfect for a light meal or a tasty appetizer.
Ingredients
Fuling Pickled Mustard Stem
Black Fungus
Flour
Fish meat
Wood Ear
Instructions
1
Step 1
Mince the fresh boneless fish and remove any fibrous strands from the surface. Soak and wash the black wood ear mushrooms, blanch them, then mince. Cut the pickled mustard tuber into small pieces and set aside.
2
Step 2
Add an appropriate amount of chopped green onions and olive oil to the prepared fish filling, wood ear mushrooms, and pickled mustard tuber. Sprinkle with salt and season with sesame oil.
3
Step 3
Stir rapidly in a clockwise direction until the filling binds together and becomes uniform.
4
Step 4
Place a suitable amount of filling onto the dough wrapper, fold it in half, and press the edges together with both hands.
5
Step 5
Place the wrapped dumplings one by one on a floured board. Finally, place them in a pot to boil first, then pan-fry. Ready to serve.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
