Does anyone like Spanish mackerel jiaozi as much as I do? Spanish mackerel jiaozi is delicious!

I still remember eating Spanish mackerel jiaozi for the first time in jiaozi, Sanheyuan, Yantai in July, 2005, which was highly recommended by the chef. It tastes really good after eating it! When I came back, I happened to catch up with a food program that introduced the practice. So I did it several times later, summed up some experiences and shared them with you! Ingredients: one squid (about 2 kg) and half a catty of leek.

Accessories: two small bags of milk, half a slice of ginger, one or two pieces of fat and thin meat stuffing, salt and pepper.

Filling method:

1 First clean the Spanish mackerel, slice the meat, and remove the skin, bones and fish head.

Then wash the leek and cut it into small pieces. Chop ginger into powder.

3 Then chop the fish into minced meat with the back of a knife, add Jiang Mo and mix well with minced meat clockwise.

4 Then pour the milk into the stuffing several times and stir well.

5 continue to add chopped leeks and mix well. Season with salt and pepper.

Face: Like other jiaozi, there are no special requirements.

Just a little reminder:

1 Spanish mackerel should not buy a broken belly, and the skin is smooth. You can buy it at the aquatic product market. The fresher the fish, the more delicious jiaozi is.

Be sure to clean the spines of Spanish mackerel.

Some people recommend using fat meat stuffing, probably because the stuffing doesn't feel firewood. I've tried it several times, and I think it's ok to use fat and thin meat stuffing.