Dumplings with Salmon and Pike

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

The secret to these dumplings lies in the freshest chilled salmon: it should be no more than two days old to prevent the fat layers from becoming bitter. You can cut circles of dough for dumplings and pierogi using special ravioli presses. You can either cut the circles separately or spread the filling between two sheets of thinly rolled dough and then cut out the ready-made dumplings with tightly sealed edges.

Ingredients

Dough for dumplings - 28.2 oz
Olive Oil - ½ spoons
Pike Perch Fillet - 10.6 oz
Salmon - 2 lbs
33% Cream - 3 fl oz
Chicken Egg - 3 pieces
Sweet Red Onion - 0.7 oz
Dill - 5 stalks
Onion - 1 head
Carrot - 1.1 oz
Leek - 0.7 oz
Bay leaf - 3 pieces
Garlic - 3 cloves
Green peppercorns - 0.1 oz
Salt - 2.5 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pour the flour into a bowl, forming a small mound. Make a small well in the center with a spoon and crack 2 eggs into it. Around the perimeter, create a groove and pour in the milk, adding 20 grams of salt and vegetable oil. Knead the dough by hand (or use a stand mixer to bring it to a rough consistency, then finish kneading by hand).

Step 2

Shape the dough into a hemisphere, kneading it in such a way that all the cracks and unevenness are on the bottom, tucking the edges inward. The dough should weigh about 800 grams, which will be enough for ten servings of ten dumplings each. Once done, place the dough in the refrigerator for 20 minutes to rest, during which time all the seams on the bottom will naturally smooth out.

Step 3

Prepare the fish by filleting it (about 180 grams of pike perch and 450 grams of salmon), cutting the fillets into small cubes. Use the heads, bones, and tails to make a broth in which the dumplings will be served (but not cooked): place everything in cold water, add chopped onions, leeks, carrots, and a crushed garlic clove. Season with salt and pepper. Once the water reaches a boil, reduce the heat to the minimum.

Step 4

To make a rich fish broth, it should be simmered over low heat for about 5 hours, but you can use a shorter cooking time. Prepare the filling for the dumplings: add finely chopped whites of 3 boiled eggs, sautéed onions, cream, olive oil, and crumble in 2 sprigs of dill to the fish fillet. Season with salt and pepper to taste, and mix everything well.

Step 5

Remove the dough from the refrigerator, roll it out with a rolling pin to a thickness of 1–2 mm, and use a 4.5 cm diameter pastry cutter or any other object with a suitable shape and sharp edges to cut out circles.

Step 6

Place about a teaspoon of filling in the center of each circle, fold it in half, pinch the edges together, and connect the corners to give the dumplings a round shape. You will end up with quite a lot of dumplings — around 100 pieces, so you can freeze some of them.

Step 7

Boil the dumplings for 5–6 minutes in 5 liters of water with 50 grams of salt, a bay leaf, 2 crushed garlic cloves, black peppercorns, and 3 whole sprigs of dill.