Fish dumplings
Description
The recipe won't take much time. I'll be making dumplings with salmon, but you can use cod, burbot, or pike as the fish fillet. It tastes especially delicious when using two types of fish, for example, white and red. The other filling ingredients are familiar—onion and spices. You can add a couple of garlic cloves, but I didn't; instead, I used fresh herbs for aroma. Serve fish dumplings the same way as regular ones—with sour cream and melted butter. You can also serve them with horseradish, which will not only enhance the flavor but bring the dish to perfection. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. If you are using lean fish, you can add a small piece of fresh pork fat.
- 2
Step 2
In a deep bowl, combine water and egg. Add 1 tsp salt and mix well.
- 3
Step 3
Then add the flour in parts.
- 4
Step 4
Knead a firm and elastic dough, shape it into a ball, cover with a towel, and let it rest for 20 minutes.
- 5
Step 5
Separate the fish from the bones and grind it together with the onion through a meat grinder. Add salt, ground pepper, and fresh herbs—I used parsley.
- 6
Step 6
Mix well.
- 7
Step 7
Roll the rested dough into a sausage 2 cm in diameter, then cut it crosswise into 1 cm thick pieces.
- 8
Step 8
Roll the pieces in flour on both sides and roll them out into thin flatbreads. Place the filling in the center. You can add a small piece of butter.
- 9
Step 9
Carefully pinch the edges to form a semicircle. Join the two pointed corners and press firmly so they stick together.
- 10
Step 10
Cook the dumplings in batches in a large amount of boiling salted water, stirring with a slotted spoon to prevent them from sticking to the bottom. The dumplings are ready 5–7 minutes after the water returns to a boil. Serve with butter, sour cream, or horseradish.
- 11
Step 11
Fish dumplings are ready.
- 12
Step 12
Done.