Miao-style Sour Soup Dumplings

Miao-style Sour Soup Dumplings

　　Ingredients:

　　400g wheat flour, a pinch of salt.

　　Seasonings:

　　500g spotted knife fish, minced ginger, chopped scallions, egg white, bitter garlic, starch, salt, pepper, and appropriate amounts. Proper amounts of Qiandongnan red sour soup and litsea oil.

　　Cooking method:

　　Boil. Mix the flour with a bit of salt and water until smooth to form the “dough,” then place it on the work surface and cover it with a damp cloth to “rest” for 10 minutes. After cleaning the spotted knife fish, remove the bones and mash the flesh into a paste. Add minced ginger, chopped scallions, egg white, chopped bitter garlic, salt, MSG, pepper, and starch, then mix well and freeze in the fridge for later use. Next, divide the dough into strips, cut into small pieces, roll them into round dumpling wrappers, wrap in the fish filling to form dumpling dumplings. Boil the sour soup in a pot, skim off the foam and residue, adjust the taste with salt, then add a few drops of litsea oil, and pour into a bowl. In another pot, boil water, cook the dumplings until done, scoop them into a large bowl, pour in the sour soup, and sprinkle with a little coriander.

　　Flavor characteristics:

　　The soup is bright red, sour and fragrant, smooth in texture, with tender filling. It is a famous snack in the Qiandongnan region and won the silver award at the 4th National Culinary Competition.

　　Technical tips:

　　When wrapping the dumplings, make sure the closure is tight to prevent the filling from leaking out.