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:
- 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. - 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. - 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. - 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!