Mackerel Dumplings
Description
The recipe won't take much time. Fish dumplings are a very original dish that recently appeared on my table and has firmly established itself there. My family really enjoyed them, and they are no more difficult to prepare than meat dumplings—turn out very juicy and delicious. I've made dumplings with different types of fish, but I'll share with you my recipe using mackerel. The recipe is very simple, the dish is tasty and unusual. Plus, mackerel dumplings will diversify your menu. Serve hot.
Instructions
- 1
Step 1
Add sour cream to the mixing bowl and sift in the flour.
- 2
Step 2
Pour boiling water into a mug with butter, stir until the butter dissolves.
- 3
Step 3
Pour the contents of the cup into a bowl with flour, knead the dough until it comes away from your hands. Cover the finished dough with plastic wrap and let it rest for a while.
- 4
Step 4
Meanwhile, let's prepare the filling. Remove the fins, head, and tail from the previously thawed mackerel, then peel off the skin. Also, remove all bones and the backbone.
- 5
Step 5
Pass the cleaned onion and mackerel fillet through a meat grinder with a fine attachment, or grind twice using a regular grinder. Add salt, pepper to taste, and mix well.
- 6
Step 6
Roll out the rested dough into a thin layer and cut out circles using a mold or a glass.
- 7
Step 7
Place the filling (about 1-2 teaspoons) onto each circle and shape into dumplings.
- 8
Step 8
Place the dumplings in boiling salted water and cook for 7–10 minutes. Serve the ready mackerel dumplings with sour cream or butter.