White Fish Dumplings

White Fish Dumplings

　　A snack from Heilongjiang. It gets its name from being made with the large whitefish of Xingkai Lake. The dumplings have thin wrappers, generous fillings, and are juicy. They boast a delicious taste with a unique flavor.

　　Ingredients: (Makes 90)

　　500g flour, 350g white fish, 25g minced scallions, 15g minced ginger, 25g sesame oil

　　50g chicken broth

　　Preparation:

　　1. Mix the flour with warm water to form the dough, then divide it into 90 pieces.

　　2. Debone and descale the white fish, dice the flesh into small cubes, and mix with minced scallions, sesame oil, minced ginger, and chicken broth to make the filling.

　　3. Roll out the dough pieces into wrappers, wrap the filling into dumpling shapes, pinch the edges into a ruffled finish, and boil them in hot water until cooked.