Boiled Dumpling and Mackerel

To make the dumplings combine all the dry ingredients in a bowl and mix together using your hands. ⠀

Slowly add water about a tablespoon at a time. Each time you add water work it into the flour. Keep adding until it forms a slightly sticky dough. You may not use the whole cup of water. If you add too much add 1 tablespoon of flour to even out. Add more water or flour to get the dough to the right texture. ⠀

Pinch some of the dough off (slightly smaller than a gulf ball) and roll into a circle. Using your ring finger and thin make and indent and flatten the edges as much as you can. Repeat until you make all the dumplings. Do not worry if they are thin, they will puff up when they boil. ⠀

In a pot boil about 4 cups of water. Once boiling add a teaspoon of salt. ⠀

Add dumplings and reduce heat to a slow simmer. Cook dumplings 15-20 minutes slightly covered with a lid. ⠀

While the dumplings cook heat a skillet to medium heat with a tablespoon of oil. Sauté́ the onion, pepper, tomato and garlic until the onions are becoming translucent. ⠀

Add mackerel and break up slightly. Let simmer on low until dumplings are ready. ⠀

Dumplings may begin to rise after 5 minutes. The last minute or two use a spoon to lift any dumplings that are stuck to the bottom of the pot. ⠀

Once dumplings are cooked serve with mackerel and enjoy.