Fish Dumplings in Sour Soup

Fish Dumplings in Sour Soup

　　Dough: 400g flour, a pinch of salt.

　　 Filling: 500g angular fish, minced ginger, chopped scallions, egg white, bitter garlic, starch, salt, pepper, and other seasonings to taste.

　　 Broth: appropriate amounts of Qiandongnan red sour soup and litsea oil.

　　 Cooking method: Boiling. Mix the flour with a bit of salt and water to make a smooth dough, referred to as “base dough.” Place it on a floured surface and let it rest under a damp cloth for 10 minutes. After cleaning the angular 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. Chill in the freezer until ready to use. Next, divide the base dough into small strips, cut into small pieces, roll them into round wrappers, and wrap the fish filling to form dumpling dumplings. Bring the sour soup to a boil, skim off any foam or impurities, adjust the seasoning with salt, and add a few drops of litsea oil before pouring into a bowl. In a separate pot, boil water, cook the dumplings until done, and scoop them into a large bowl. Pour in the sour soup, and garnish with a little cilantro.

　　 Flavor profile: The soup has a bright red color, a deliciously sour and fragrant taste, a smooth texture, and tender filling. It is a famous snack from the Qiandongnan region and won a silver award at the 4th National Culinary Competition.

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