Material:
- 250 grams of fish fillet, mashed
- 250 ml ice water
- 250 grams of starch
- 2 leeks, thinly sliced
- 2 stalks celery, thinly sliced
- 3 cloves garlic, finely chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 pieces out of white, size 4 x 4 x 2 cm
- 8 pieces of dumpling skin
- Oil for frying
Complement:
- Soy sauce
- Chilli sauce
- Lime
- Peanut sauce
Method:
- Mix the fish and ice water, knead until dough is well blended.
- Add the flour starch, green onion, celery, garlic, pepper and salt, stir well.
- Divide the dough into 3 parts each to fill out, fill dumplings and one part for the meatballs.
- Cut out each of the diagonal into 2 parts.
- Punch a hole cut out the middle, set aside Crumbs.
- Mix the dough to fill out the crumbs out, then fill the dough into the idea.
- Repeat until all filled out.
- Take a piece of dumpling skin filled with fish paste, unite the ends up, to glue the sides together.
- Repeat until finished dumpling skin.
- Heat oil in wok cooking a lot, know the contents and dumplings fried until golden brown, remove, drain and set aside.
- Fetch the remaining batter fish, the shape with the help of two spoons, directly enter into the hot oil.
- Fry until golden brown, remove, drain and set aside.
- Put out the contents, dumplings and fried meatballs on a serving dish, leave whole or cut into pieces, pour the peanut sauce on it.
- Serve with chili sauce and soy sauce, then give a squeeze of lemon juice.