Fish dumplings
Description
The dish is prepared without unnecessary complications. Of course, the most delicious fish dumplings are made from pike or from premium fish such as salmon or sturgeon. However, by adding pork fat, very tasty dumplings can be made from any fish—cod, haddock, navaga, or even pollock. Some enthusiasts add a small amount of raw potato to the filling, passing it through the meat grinder together with the fish. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
We'll start making dumplings, as usual, with the dough. Sift the flour into a mound, make a well in the center, crack the eggs into the well, and add salt. Gradually pour in water and knead into a firm dough.
- 3
Step 3
Knead the dough well and let it rest for half an hour, covered with a damp towel.
- 4
Step 4
Meanwhile, prepare the filling. Pass the fish fillet through a meat grinder with a medium grid together with the peeled onion and pork fat.
- 5
Step 5
Season with salt, generously pepper, and thoroughly mix the meat mixture. Refrigerate while the dough is resting.
- 6
Step 6
Cut off a piece of dough, roll it into a sausage shape, and slice it into rounds. Press each round into flour and roll out the socniki.
- 7
Step 7
Place a teaspoon of filling and shape into small dumplings.
- 8
Step 8
Boil the dumplings in salted boiling water with bay leaf and black peppercorns until they float to the surface. Then cook for another 3 minutes and remove.
- 9
Step 9
Serve the fish dumplings hot, with butter, and be sure to sprinkle with black pepper. Do not serve sour cream with fish dumplings. Those who enjoy them can top the dumplings with horseradish mixed with vinegar.
- 10
Step 10
Done.