Spanish Mackerel Dumplings

Spanish mackerel dumplings are a celebrated dish of the Jiaodong coast, made by mincing fresh mackerel into a paste, blending it with pork fat, chives and water into a filling, and wrapping it in skins far larger than ordinary dumplings; once boiled the skin is thin, the filling tender, and a bite releases a rush of savoury juice.

The dumplings began in Jiaodong fishing families, who minced the season's abundant mackerel into dumpling filling to keep it fresh and lasting, and it grew into the household staple of Yantai, Qingdao and Weihai, also carrying the local custom of gifting mackerel to one's elders as a mark of filial piety.

Boiled mackerel dumplings are large enough that one or two make a meal, dipped in garlic paste and aged vinegar, the freshness of the fish mingling with the fragrance of chives, a hearty dish for hosting guests and festival tables across Jiaodong.

Their great size, the tender filling of pure minced fish and the juice that bursts at first bite are what set mackerel dumplings apart from dumplings elsewhere.