Fish Paste Dumplings
皮が魚のすり身でできている！？旨味が溶け出す台湾火鍋の必須餃子
Description
Taiwan's unique mini hot pot dumplings where a filling of minced pork and celery is wrapped in 'ultra-thin skin' kneaded from fish paste (lizardfish/shark) and starch instead of wheat flour.
Classification: For Everyone,Frozen Foods,Hot Pot Absolute Starter
Shops selling Fish Paste Dumplings
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- White fish paste(for skin)
- Minced pork
- Celery
- Sesame oil
Instructions
- [Prep/Usage]
- [Hot Pot (Shabu-shabu)] A staple ingredient (Huo Guo Liao) always in the fridge at Taiwanese hot pot shops.
- Toss frozen into boiling soup (Shacha or Mala Hot Pot).
- Since the skin is fish paste, it resists breaking when boiled; ready when the skin turns translucent and floats after a few mins.
- [Soup] Just dropping a few into Danhua Tang (Egg soup) dramatically improves it, as seafood umami from the skin and pork umami from inside dissolve out.
Learn more Substitutes, pairings, tips
Key spices
Celery and sesame oil aroma
Substitutes at Japanese supermarkets
Store-bought boiled dumplings or wontons (though skin texture is wheat)
Pairing
Shacha Hot Pot, Mala Hot Pot, Various thick soups (Geng)
Trivia
[For Everyone] A representative 'Jiao Lei' (dumpling type) of Taiwan's hot pot ingredients. Unlike wheat skin, features a silky throat-feel and a 'squishy' elasticity unique to fish meat when bitten. Often sold as 'Zonghe Jiao (Mixed Dumplings)' along with Yan Jiao (pork skin dumplings) and Dan Jiao (egg skin dumplings).
Eating tips & etiquette
[Unique Eating] Pull piping hot Yu Jiao from the hot pot, dunk heavily into a sauce mixed with Shacha sauce, raw egg yolk, and scallions to eat!
Allergen
Seafood, Pork, Sesame