Fish dumplings

2 servings


To prepare the filling, finely chop pork and fish fillet. Finely chop the leeks. Fold the chopped meat and fillet into a container, mix thoroughly and pour cold water in small portions, continuing the mixing in one direction. When the mince has absorbed all the water, inject peanut and then sesame oil in a thin stream, without stopping mixing. Add the chopped leeks at the end and mix thoroughly. Using flour and cold water, knead a smooth, cool enough dough, divide it into 80 parts and roll each piece into a thin pancake with a diameter of b cm. Put a 1 tablespoon of fish filling on each pancake, wet the edges with water, gently pinch them and shape the dumplings. Boil the dumplings in boiling salted water, gently preventing them from sticking to the bottom. When the dumplings have surfaced, cover the pan with a lid and boil for 3 minutes, then pour in some cold water and cook until tender