Goldfish Dumplings

Goldfish Dumplings

　　Ingredients: 250g wheat starch, 75g cornstarch, an appropriate amount of powdered sugar, lard, cooked egg yolk, amaranth juice, cocoa powder, etc. 　　Seasonings: 75g minced chicken breast, 75g minced pork, mushrooms, chopped scallions, lard, salt, monosodium glutamate, etc., as needed. 　　Preparation Method: Steamed. Mix the wheat starch and cornstarch evenly, pour boiling water over to cook, then add lard and knead into a smooth dough. Take small portions of the dough and mix them separately with amaranth juice, cooked egg yolk, and cocoa powder to form three colored doughs—red, yellow, and coffee—for later use. Stir-fry both types of minced meat together with mushrooms, salt, and monosodium glutamate in lard to make the filling. Shape the white wheat starch dough into strips, cut into small pieces, roll into balls, then flatten. Wrap the filling inside, seal the edges, and shape into goldfish-like forms. Press patterns on the fish tails using a comb. Use pliers to shape the dorsal fins. Use coffee-colored and yellow dough for the fish’s back and eye rings, and red dough rolled into balls to create “fish eyeballs.” Finally, place on a plate and steam for 5–6 minutes until cooked. Remove and serve. 　　Flavor Profile: Resembling a goldfish, translucent and shiny, with a delicious savory filling. 　　Technical Tips: The shaping must be vivid and lifelike. Ensure the dough portions are even. Let the filling cool after frying before adding scallions. (Zunyi)