Directions

To Prep

1. Scrape mackerel fish flesh off the skin and bone removing as much membranes away.
2. Place mackerel fish flesh into a food processor together with the rest of the ingredients except water, Asian chives and spring onions.
3. Scrape the sides a few times until pork and fish meat are well incorporated. Add in the water and blend until well combined. Transfer into a mixing bowl.
4. Add in Asian chives and spring onions and mix until well combined.

To Make

1. Place about 1 tablespoon of the meat mix onto a dumpling wrapper and dab some water around and fold both sides up into a semi circle. Pinch to seal.
2. Using both thumbs and index fingers push the sealed ends together to create a ripple around the sealed ends. Repeat with the rest.
3. Heat up half a stock pot with water and bring to a boil. Drop in half the dumplings, gently stirring so they don’t stick to the bottom of the pot.
4. Let it come to a boil again. Once boiling, pour in a cup of cold water, cover the pot and let it boil again.
5. Repeat this process two more times and once the dumplings float up, scoop them out with a strainer.
6. Serve with dipping sauce.