Fish Dumplings

Try preparing Fish Dumplings.

Ingredients:

  • 500g red fish fillet
  • 3 cups flour
  • ½ cup milk
  • 2 eggs
  • Half an onion
  • 1 tablespoon butter
  • Ground black pepper, spices, salt

For the broth:

  • Bay leaves
  • Whole black peppercorns

For garnish:

  • Dill, parsley
  • Sour cream, mayonnaise, or soy sauce as dressing

Instructions:

  1. Prepare the dough:
    In a bowl, place 2 cups of flour and make a well in the center. Pour warm water, milk, and 1 beaten egg into the well. Add a pinch of salt and mix. Gradually add the remaining cup of flour until you reach the desired consistency. Knead the dough on a floured surface, form a ball, place it in a bowl, cover with a cloth, and leave it in a warm place for about 30 minutes. The dough won’t rise as there’s no yeast, but it will become a bit airy.
  2. Prepare the filling:
    While the dough is resting, prepare the fish. Grind the fish fillets in a meat grinder. Add salt, ground pepper, or fish seasoning, one egg, and finely chopped or grated onion to the fish mixture. If the fish is a bit dry, add melted butter for extra fat. Mix well. If the filling is too runny, don’t rush to add flour; the onion and egg will bind it properly.
  3. Form the dumplings:
    Roll the dough out on a floured surface into a thin layer. Use a glass to cut out circles. Place the filling in the center of each circle and fold the dough to seal the dumplings, either as an envelope or a knot, making sure the edges are tightly pressed so they don’t come apart.
  4. Cook the dumplings:
    Drop the dumplings into boiling broth, which you can season with salt, black peppercorns, and bay leaves. After they float to the surface, cook for about 7 minutes. Serve with sour cream or mayonnaise, and garnish with herbs.

Fish Dumplings are ready. Enjoy!