Mackerel Fish Dumplings

Mackerel Fish Dumplings

Serves 6

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.


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.


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.


Dip into red rice vinegar and enjoy!

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