Spinach Dumplings with Fish Maw

Spinach Dumplings with Fish Maw

　　Spinach Dumplings with Fish Maw

　　　Ingredients: 100g fish maw. Side ingredients: 50g cooked chicken, 25g ham, 1g monosodium glutamate (MSG), 10g ginger, 10g scallions, 1g soy sauce, 25g Shaoxing wine, 500g meat broth, 500g milk broth, 100g white flour, 20g chicken oil, 1000g lard.

　　Method:

　　1. Deep-fry the fish maw in lard until fully cooked, then soak in water to soften and remove excess fat. Cut into 3.5cm squares, 0.8cm thick. Boil briefly in meat broth and Shaoxing wine, then remove. Slice the ham and chicken into thin slices, each 3.5cm long and 1.6cm wide.

　　2. Wash and mince the pork, then mix with soy sauce, 0.5g MSG, juice from 2g ginger, and 1g scallion pieces to form the dumpling filling. Extract juice from spinach leaves and mix into the flour to make dough. Shape into 24 dumpling wrappers, fill, and boil until cooked. Set aside.

　　3. Heat a wok over medium heat, add cooking oil, sauté ginger and scallions until fragrant. Pour in milk broth and bring to a boil. Remove ginger and scallions, then add MSG, pepper, and Sichuan salt. Add the fish maw, spinach dumplings, chicken, and ham, and simmer for about 1 minute. Spoon onto a large serving plate, arrange the spinach dumplings around the edge, drizzle with chicken oil, and serve. A dish full of color, aroma, and flavor.