Mackerel Fish Dumplings

Mackerel Fish Dumplings

Method
Serves 6
DUMPLING SKIN

Mix salt and flour together in a dough maker. Add 1/3 cup of water at a time while mixing until the dough is smooth and doesn’t stick to the dough cup.
Let the dough rest for at least 20 minutes.

DUMPLING FILLING

De-bone the mackerel fish and scrape the fish meat out with a spoon. Mash the fish meat as fine as possible. Whisk while adding water until it reaches a texture similar to porridge. Add finely chopped ginger, coriander and chives into the mix. Slowly whisk the sea salt and sesame oil into the filling mixture.

TO ASSEMBLE

Cut the dough into 4 parts and roll each part into strips that are roughly two fingers wide. Cut the strip in 1cm disks using a round cutter.
Using a rolling pin, roll the small dough disk into a palm-size pancake.
Place a spoonful of fish mixture in the centre of the dough, fold it together and seal the edges.
Place dumplings into a pot of boiling water and stir if necessary. Add cold water three times when boiling, the fish expand when fully cooked.

TO SERVE

Dip into red rice vinegar and enjoy!

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