Fresh Fish Dumplings

Fresh Fish Dumplings

　　Yantai’s fresh fish dumplings are known for being tender, large, generously filled, and thin-skinned. Spanish mackerel and olive flounder are excellent choices for the filling.

　　　　The term “tender” means the fish has been freshly caught, and sometimes the fish pieces are still moving when sliced. Chopping the fish and mixing it with seasonings such as soy sauce, chopped scallions, and minced ginger is called “infusing the flavor.” When making the filling, it is important to add an appropriate amount of water and stir well—only then will the dumplings be truly tender. Practice has shown that chives pair best with fish-filled dumplings; their sharp flavor enhances the taste of the fish.

　　　　The wrappers of fresh fish dumplings are rolled extremely thin, almost see-through. When wrapping, the size of the wrapper dictates the amount of filling—the larger the wrapper, the more generously it is stuffed, often making it hard to seal the edges completely. Even if some filling peeks out, it won’t leak into the soup. These dumplings resemble large fish balls wrapped in a thin skin. Therefore, they are often eaten with a dipping sauce made from mashed garlic, vinegar, soy sauce, and sesame oil to cut through the richness and refresh the palate.