I grow up eating Tang Yuan (Glutinous rice balls) to celebrate winter solstice. And I came to know that the Northern Chinese eats dumplings/Jiaozi in the winter solstice.
Since I am craving for some dumplings and it is winter soltice yesterday, I made this fish and Chinese chive filling jiaozi for lunch and Gold fish glutinous rice balls in gingery syrup for dessert.
That makes 2017 winter solstice celebration a "Fishy fish theme"
我是南方人所以自小冬至是要吃汤圆的，出国后才知道原来冬至也有人吃饺子。
冬至这天我不忙，刚好馋鲅鱼饺子很久了。早上做完金鱼汤圆后就开始包鲅鱼饺子，刚好俊爹今天上班半天，午饭就吃了鲅鱼饺子，甜点是金鱼汤圆。
2017年的冬至庆祝妥妥地就是全鱼宴呀！
Ingredients：(Makes 25-30 dumplings)
Filling：
1-2 Spanish Mackerel (scrapped out meat around 280-300 g)
150 g of minced pork
1/2 tsp salt
1/2 tsp of Chinese 13 spices mix
1/4 tsp of white pepper powder
1-2 tbsp of Light Soy sauce
1 scallion
1 small piece of ginger root around 1/2 thumb size
around 20 sichuan pepper powder
1.5 tbsp of cooking oil
1/2 tsp Sesame Oil
1.5 cup chopped Chinese Chive
For the wrappers：
1.5 cup / 200 g of all purpose flour
1 tbsp of egg white
1/4 tsp of salt
1/2 cups of warm water （more if needed）
材料：
鲅鱼馅：
1-2 只 鲅鱼/马鲛鱼 （可得大约280-300克的肉）
150 克 的 绞肉
1/2 小勺 食盐
1/2 小勺 十三香
1/4 小勺 白胡椒粉
1- 2 大勺 生抽
1 根葱
1 小块姜
大约20颗 花椒
1.5 大勺食油
1/2 小勺 麻油/香油
1.5 大杯 切碎的韭菜
饺子皮：
1.5 杯 / 200 克 中筋面粉
1 大勺 的 蛋白
1/4 小勺食盐
1/2 杯 温水 （按气温湿度适量调整）
1. Knead together all purpose flour, salt, egg white and warm water to make a firm dough. Let it rest for 10 minutes and knead for a few minutes until smooth, repeat the resting and kneading steps 2-3 times. The more the dough is kneaded, the smoother your wrappers will be.
1. 把中筋面粉、食盐、蛋白和温水混合揉成一个软硬适中的面团，饧面十分钟后再把面团取出揉几分钟。重复饧面和揉面步骤2-3次，这样做出来的饺子皮筋道，不容易破。
7. Dust the working surface with some flour and cut the dough into half. Cover the remaining half with a lid. Roll the dough into a long stick, 2.5 to 3 cms (1 inch) in diameter. Use a sharp knife to cut the dough stick into about 12 equal parts.
8. Sprinkle some flour over the small dough to prevent sticking together. Take one small dough and press it with your palm to form to a round disc. Roll it with a rolling pin to form a thin round sheet, I like mine really thin, so it is about 1 mm in thickness and around 8 cm in diameter. Make a few wrappers at a time and starts wrapping the dumpling to prevent drying of the skin. Make sure you cover the small dough with some cover to prevent crackings and drying.
9. Once you have make around 4-5 wrappers, you can start wrapping the dumplings. Mix the Chinese chives with meat and place about 1 tbsp of fillings in the center of the wrapper. Hold the dumpling with one hand and start sealing the dumpling by folding the wrapper into half and pinch the center until it sticks together, then seal the edges with the other hand by pleating and press to enclose the filling to form a half moon shape. Repeat the steps for all the remaining ingredients.
10. Bring half pot of water to rolling boil with a dash of salt in it. Once the water starting to boil, use a spatula to swirl the water until it turn into a whirlpool (this is to prevent the fresh dumplings to stick to the bottom) while you place the dumplings into water to cook, around 15-20 pieces at a time.
11. Cook until the dumplings started floating on top of water, add 2-3 tablespoon of cold water into the pot, bring it to boil again before taking the dumplings out.
7. 把饧好的面团取出，台面上撒点手粉，揪或切出25-30个小剂子。也可把面团分成两次处理，剩下的一半加盖保湿，这样可以避免干裂。
7. 把剂子用手掌压扁后用擀面杖擀成3寸大 (7.5 公分) 的饺子皮。擀面时可酌量撒点面粉防粘。
8. 擀好几张皮后，就可以开始包饺子了。取一大勺馅料放到皮中央，对折后先捏中间，然后由中间向两边将饺子皮边折起边捏紧。把饺子码放到撒了点粉的大盘子或盖帘上。重复擀皮包饺子的步骤至所有材料都用完为止。
9. 待饺子快包好时，即可煮滚大半锅水，水里可以加点食盐。水滚后用个汤勺把水快速划圈成漩涡状，趁这个时候把饺子下锅，这样做饺子就不会粘锅了。煮饺子水要宽，一次不要煮太多，15-20只最恰当。
10. 饺子下锅后水再次滚开时，往锅里加2-3大勺的凉水，水就马上不滚了，俗话这叫点水，（有的人喜欢点两次甚至三次的水。鱼肉饺子好熟，点一次我觉得就可以了）水再次煮滚后大约30秒饺子即可起锅。
Serve hot with dipping sauce.
趁热上桌开吃！鱼肉馅的饺子真的非常鲜嫩好吃！
欢迎到我的新浪博客玩--
过来看看！！支持，
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