Shandong Mackerel Dumplings (鲅鱼水饺), or Bax Fish Water Dumplings, boast a rich history spanning over 2,000 years, originating from the Jiaodong Peninsula in Shandong province. The dish traces back to the Qin dynasty, with an intriguing story involving Emperor Qin Shi Huang. According to legend, during his eastern tour to the Jiaodong Peninsula, the emperor, who enjoyed sea fish but dreaded fish bones, was presented with a culinary innovation by local chefs. They crafted dumplings using boneless mackerel mixed with minced meat, thereby creating a convenient and delicious dish for the emperor. This innovative approach led to the widespread popularity of mackerel dumplings in the Jiaodong region. Additionally, during the Ming dynasty, General Qi Jiguang, who defended Shandong’s coastline from pirate invasions, frequently rewarded his troops with these dumplings, further solidifying their place in local cuisine and spreading their fame to the general populace.
Crafting Shandong Mackerel Dumplings
The preparation of Shandong Mackerel Dumplings is an art form in itself, involving several meticulous steps:
- Selecting Ingredients: Fresh mackerel is the key ingredient, complemented by pork and chives. The mackerel’s tender, nutrient-rich flesh makes it an ideal choice for dumplings.
- Preparing the Fish: The mackerel is cleaned, with the head, tail, and internal organs removed. The fish meat is then filleted, with the skin and bones discarded, leaving only the pure fish flesh. The meat is finely chopped or scraped to maintain its delicate texture.
- Making the Filling: The minced fish is mixed with minced pork, and seasoned with chopped scallions, ginger, Sichuan pepper water, white pepper powder, cooking wine, peanut oil, five-spice powder, salt, and soy sauce. This mixture is stirred clockwise until well combined. Finely chopped chives are then gently folded in to enhance the flavor.
- Preparing the Dough: High-quality wheat flour is combined with water to form a dough, which is then rested and rolled out into thin wrappers.
- Assembling the Dumplings: The prepared filling is placed onto the dumpling wrappers, which are then sealed tightly to form dumplings.
- Cooking the Dumplings: The dumplings are boiled in water until they float and the skin is translucent, ensuring that the filling is cooked through.
Flavor and Characteristics
Shandong Mackerel Dumplings are renowned for their fresh taste and nutritional benefits. The dumplings feature a thin, delicate wrapper that encases a generous amount of flavorful filling. The mackerel’s fine texture, combined with the aromatic pork and chives, creates a juicy and satisfying bite. The dumplings are not only delicious but also rich in protein, vitamins, and minerals, providing a well-rounded nutritional profile. The combination of ingredients ensures a balanced taste experience, with the dumplings being savory, succulent, and deeply satisfying.