#Domestic flatfish #Making flatfish dumplings # flatfish dumplin
I made flatfish dumplings. The cabbage becomes dumpling skin, I made fish dumplings with leftover dumpling skin because there was a lot. It's not just flatfish, After defrosting the frozen nose bridge naturally Just add the meat, tofu, chives, and minced garlic and chopped ginger are essential. Because it is to remove the fishy taste. Put halibut meat and dumpling filling in the slightly blanched cabbage leaves These are steamed fish dumplings from the steamer.
6 serving
Within 60 minutes
강철새잎
Ingredients
  • flatfish
    800g
  • leek
    1/3pack
  • Tofu
    1/2piece
  • the bridge of the nose
    1ea
  • crushed garlic
    1TS
  • chopped ginger
    1ts
  • cooking wine
    1ts
  • Salt
    2TS
  • Sesame oil
    1TS
  • Eggs
    1ea
  • full cabbage
    10piece
  • the skin of skin
    15piece
Cooking Steps
STEP 1/20
It's a domestic flatfish. It's 1.2kg, but I only used 800g and enjoyed the rest of it.
STEP 2/20
The flesh is very strong and fresh. I ordered it last time, but it's fresh again this time.
STEP 3/20
I'm going to put it in a dumpling, so scoop out the cloth as thin as possible.
STEP 4/20
Blanch the inside of the cabbage slightly. If you blanch it with salt, a little bit of cabbage will be seasoned.
STEP 5/20
I'll prepare the dumpling filling. Cut the chives into small pieces.
STEP 6/20
I put the half-moon-shaped tofu in the noodles, squeeze it, and then put it in the mash.
STEP 7/20
Use naturally defrosted nose legs only by applying flesh.
STEP 8/20
Add only the pollack and mix it with minced garlic, minced ginger, and 1 tablespoon of salt. Later, we will add sesame oil, salt, and eggs using the remaining flatfish.
STEP 9/20
I pat it well so that I can get persistence. If you're too impatient, add an egg and you'll get persistence. I tried to maintain the lightness as much as possible because it's rice dumplings on cabbage leaves. You can dip it in soy sauce ^^
STEP 10/20
The ingredients for the dumplings are all made. He takes out flatfish from the refrigerator.
STEP 11/20
He also took out cabbage leaves blanched in salt water. Of course, I washed it once or twice and drained it.
STEP 12/20
Spread the cabbage leaves well.
STEP 13/20
Put sliced raw flatfish on top of it. They raised it by 3 points.
STEP 14/20
Put the dumpling filling on the flatfish. And roll it while folding the ends.
STEP 15/20
It's a fried dumpling rolled in cabbage leaves. All you have to do is steam it in the steamer.
STEP 16/20
There is dumpling filling left, and there is dumpling skin at home, so add the remaining flatfish carefully, season it with salt, and rub it with eggs and sesame oil to make dumpling filling again.
STEP 17/20
Put the dumpling filling with halibut in the dumpling skin, make it well, and put it in the steamer. When the water boils, put it in a steamer and steam it until the dumpling skin becomes transparent.
STEP 18/20
This steamer is a system for steaming in a frying pan. LOL It is recommended to use paper foil when using a steamer. Then you can take out the steamed food right away and put it in a bowl without sticking to it.
Pour water into a frying pan and when it boils, place the steamer on top. If you don't have enough water, you can replenish it in the middle.
STEP 19/20
The halibut dumplings made of dumpling skin are done. You can see the insides well. It's steamed well.
STEP 20/20
Then what about the real fish dumplings that are rolled up with cabbage leaves? It's steamed well.
It's a light taste of Gwangeo dumplings with crunchy cabbage leaves.
If you dip it in soy sauce, you can taste the light and healthy dumplings.
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