| 摘要 |
A dumpling and a method for preparing the dumpling are provided to improve taste and chewing texture by using Alaska pollack and cuttlefish and to enhance appearance by a skin having strand-like projections. A dumpling comprises 75-80 wt% of a dumpling filling which comprises 45-61.4 wt% of an Alaska pollack mixture, 35-45 wt% of cut cuttlefish, 1.5-6 wt% of raw onion, 1.5-3 wt% of a ganjang (soy sauce) sauce, and 0.6-1 wt% of an egg; and 20-25 wt% of a dumpling skin which has strand-like projections on surface. The Alaska pollack mixture comprises 80-86.4 wt% of Alaska pollack; 2-3 wt% of refined salt; 1-3 wt% of sugar; 0.5-1 wt% of clear strained rice wine; 0.1-0.2 wt% of potassium sorbate; and 10-15 wt% of water. |
