Dumplings with fish
Buying dumplings with fish is not an easy task, and finding really tasty ones is generally difficult. Therefore, we decided to provide you with a reliable proven recipe that will allow you to cook this dish at home as often as you like. It is best to include two types of fish in the filling: white and red - this will be tastier and juicier. The remaining ingredients of minced meat are not original: onion, garlic and spices. Dumplings with fish can be served on the table, as usual, with sour cream or melted butter. The only thing we would strongly advise is to supplement all this with canned horseradish: it will perfectly emphasize the taste of the dish and bring it to perfection.
Ingredients
Servings 6- 700 g fish fillet (you can choose two types - white and red)
- 2 medium onions
- 2 garlic cloves
- 100 g butter
- vegetable or ghee
- salt, freshly ground black pepper
- butter and horseradish for serving
- 600 g flour
- 1 egg
- 1 st. l. vegetable oil
- 1 h. l. year
Cooking
Step 1
For the dumplings with fish test, sift flour and salt onto a board, make a well, beat an egg into it, add vegetable oil. Adding ice water (1 incomplete glass), knead a homogeneous soft dough. Leave covered for 1 hour.
Step 2
Chop the fish fillet with a heavy knife into minced meat (it is better not to scroll through a meat grinder, the filling becomes too liquid. Salt the fish and pepper to taste.
Step 3
Peel the onion and garlic, chop very finely. Fry in vegetable or ghee until golden brown, 10 minutes. Cool, mix with minced meat. Cut cold butter into very small cubes and dip into a bowl of ice water.
Step 4
Roll the 2 cm diameter sausage from the rested dumpling dough, cut it crosswise into 1 cm thick pieces. Sprinkle the pieces with flour and roll into round thin cakes on a floured surface.
Step 5
In the center of each mug, put a spoonful of the filling, on it - a piece of butter. Carefully pinch the edges to make a semicircle. Connect the two sharp corners and press firmly so that they stick together.
Step 6
Cook the dumplings in batches in plenty of boiling salted water, stirring with a slotted spoon so they don't stick to the bottom. Dumplings are ready in 8-10 minutes. after re-boiling. Serve with butter and horseradish.