Fish Dumplings

Bidbid is best suited for dumplings. Remove scales and entrails. Wash clean and slit crosswise across the tail. Press down from head to tail slit with dull side of knife. Use quick, single strokes.

Mash the fish with 2 raw eggs, salt, pepper, a bit of flour (for binding) and very finely chopped kinchay. Form into small balls.

Steam as you would put or drop into rapidly boiling water. It is done when it rises to the top of the water.