Perch dumplings
Description
The recipe won't take much time. Since pike-perch meat is bland and lean, the minced meat should be enhanced to make it juicy. For this purpose, I suggest using fried onions. They will perfectly accentuate the dish's flavor. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Make the dough. In a bowl, mix water, egg, and salt. Stir with a fork.
- 3
Step 3
Add the flour.
- 4
Step 4
Start mixing with a fork. Once the dough begins to clump together, knead with your hands.
- 5
Step 5
Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes.
- 6
Step 6
While the dough is in the refrigerator, prepare the filling. Chop the onion into small pieces and fry in vegetable oil until golden brown.
- 7
Step 7
Separate the fish fillet from the bones.
- 8
Step 8
Grind the fillet through a meat grinder with a medium plate. Add fried onion, salt, pepper, and milk to the resulting minced meat.
- 9
Step 9
Knead the minced meat well.
- 10
Step 10
Take the dough out of the refrigerator. Cut off a small piece and roll it into a rope. Cut the rope into 1 cm thick pieces.
- 11
Step 11
Roll each piece into a round flatbread. Place the filling in the center and shape it like a dumpling. Fish dumplings are best made large.
- 12
Step 12
Transfer the dumplings onto a board. You can freeze them or boil them right away using the usual method.
- 13
Step 13
Serve the cooked dumplings hot.
- 14
Step 14
Serve at the table.