To prepare the dough, sift the flour, mix with salt. Mix olive oil in a blender until smooth with white wine, cuttlefish ink, eggs. Combine with flour and knead the dough. Wrap in cling film and leave for half an hour.
For minced fish, cut the fish and onion into cubes and fry in olive oil until half cooked, add salt, pepper, butter, garlic and thyme. Simmer a little. Then remove from heat and cool.
For the sauce, evaporate the cream, add fish broth, oyster sauce, bring to taste.
Roll out the finished dough thinly, cut out even circles, fill with stuffing and carefully close up.
Boil ready-made dumplings for 5-6 minutes in salted water, then put on a plate and pour over the sauce and garnish with red caviar and watercress.