Goldfish-shaped steamed pastry

Goldfish-shaped steamed pastry

　　Goldfish-shaped steamed pastry, a steamed dim sum known for its attractive appearance, vibrant colors, and tender, refreshing taste. Cooking method: steaming. This dish is typically served as a soup accompaniment or snack in banquets.

　　Finely chop lean and fatty pork, stir-fry it in oil until tender and crisp. Dice sliced magnolia petals and cooked ham, then mix with chopped scallions, ginger, pepper, sugar, salt, monosodium glutamate, and other seasonings to form the stuffing.

　　Mix wheat starch with boiling water, knead until smooth, roll into strips, cut into sections, and shape into dumpling wrappers. Wrap the filling, seal the edges, and pinch into goldfish shapes. Steam until cooked, then arrange on a round flat plate and decorate with water plants and other symbolic ornaments to resemble an underwater scene.

　　Key techniques: Ensure the wheat starch is fully cooked when scalded; add a small amount of red food coloring to the wheat starch dough. Fold the wrapper in half around the filling, shaping one end into a fish head with eyes and mouth, and rolling the other end into a thin sheet to be cut into a fish tail with scissors. Use a comb to press texture lines, and shape the sealed center ridge of the fish body into a dorsal fin.