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Quanzhen Spanish Mackerel Dumplings
My godmother taught me this recipe – her family ran a restaurant in Qingdao Xizhen for over forty years before it was demolished and they had to close. She told me the simplest way to make dumplings that truly capture the flavor of sea bass. To honor her, I’m sharing this straightforward, authentic sea bass […]
- Prep
- 5m
- Cook
- 2m
- Total
- 7m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quanzhen Spanish Mackerel Dumplings
| Ingredient | Amount |
|---|---|
| Spanish mackerel | 850g |
| Lamb (rib meat) | 400g |
| Chinese chives | 125g |
| Black pepper | 1/4 |
| Salt | 4.5 as needed |
| Water | 650 as needed |
- Spanish mackerel850g
- Lamb (rib meat)400g
- Chinese chives125g
- Black pepper1/4
- Salt4.5 as needed
- Water650 as needed
Cooking StepsHow to cook Quanzhen Spanish Mackerel Dumplings step by step
-
Step 1Wash all ingredients. Clean the Spanish mackerel by removing gills and innards, making sure to thoroughly wash away the blood along the spine.
-
Step 2Scrape the flesh off the Spanish mackerel using the traditional method — this makes it easier to remove all bones. Cut the lamb with diagonal slashes on both sides, then cut into 2–3 cm pieces.
-
Step 3Place the prepared Spanish mackerel and lamb into a food processor. Add black pepper, salt, and water. Run the food processor for 2 minutes, pulsing as needed.
-
Step 4This is what the filling looks like after 2 minutes of processing.
-
Step 5Add the chopped Chinese chives to the filling and mix — now it’s ready to wrap.
-
Step 6Absolutely delicious!
Quanzhen Spanish Mackerel Dumplings
My godmother taught me this recipe – her family ran a restaurant in Qingdao Xizhen for over forty years before it was demolished and they had to close. She told me the simplest way to make dumplings that truly capture the flavor of sea bass. To honor her, I’m sharing this straightforward, authentic sea bass […]
Ingredients
- 850g Spanish mackerel
- 400g Lamb (rib meat)
- 125g Chinese chives
- 1/4 Black pepper
- 4.5 as needed Salt
- 650 as needed Water
Instructions
-
Wash all ingredients. Clean the Spanish mackerel by removing gills and innards, making sure to thoroughly wash away the blood along the spine.
-
Scrape the flesh off the Spanish mackerel using the traditional method — this makes it easier to remove all bones. Cut the lamb with diagonal slashes on both sides, then cut into 2–3 cm pieces.
-
Place the prepared Spanish mackerel and lamb into a food processor. Add black pepper, salt, and water. Run the food processor for 2 minutes, pulsing as needed.
-
This is what the filling looks like after 2 minutes of processing.
-
Add the chopped Chinese chives to the filling and mix — now it’s ready to wrap.
-
Absolutely delicious!
