Amazingly tender dumplings with fish

Dumplings with fish are in no way inferior to meat classics. They have a very juicy and aromatic filling that goes well with thin dough.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 90 minutes

Ingredients

• Flour 500 g + for sprinkling
• Vegetable oil 2 tbsp. spoons
• Water 200 ml
• Salt 1 tsp spoon
• Onion 2 pieces
• Vegetable oil 1-2 tbsp. spoons
• Fish fillet 600 g
• Salt 1 tsp spoon
• Ground black pepper to taste
• Greens to taste
• Cream 50-60 ml

Cooking method

• Sift 450 g flour. Add oil and warm water mixed with salt. Gradually adding the remaining flour, knead a soft elastic dough.

  You may need a little more or less flour.

• Wrap the dough in plastic and leave at room temperature for 20-30 minutes.

• Chop the onion and lightly brown in a skillet with butter for 4–5 minutes. Cool it down.

• Pass the fish fillet through a meat grinder once, and then chop it again with the onion. Add salt, pepper, chopped herbs and cream and mix well.

  Use any fish you like.

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• Roll out the dough into a thin layer on a floured table.

• Use a small glass to cut out the round pieces. Roll out the dough scraps again and also make the base for dumplings out of them.

• Place the filling on each piece. Pin up the edges of the dumplings, and then pinch two opposite ends to give the dumplings a rounded shape.

• Boil salted water in a saucepan. Put the dumplings in it and cook for about 5 minutes after boiling again.

  How to cook dumplings correctly

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