Fish Dumplings

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

A Yaroslavl tradition. In addition to pike perch meat, the filling often includes pike meat and other seasonal river fish. Traditionally, the dumplings are cooked in a stove or oven, but in our opinion, they turn out overly soft that way.

Ingredients

Wheat Flour - 14.1 oz
Chicken Egg - 1 piece
Salt - to taste
Pike Perch Fillet - 14.1 oz
Milk - 1 fl oz
Dill - 1.8 oz
Onion - ½ heads
Fish Oil - 1 qt

Step by Step guide

Step 1

Mix the sifted flour with a pinch of salt, add an egg (optional), a little water, and knead the dough, adding more flour and water as needed.

Step 2

Finely chop the pike perch and mix it with finely chopped onion (optional), milk, and chopped dill. Shape the dumplings, filling them with the pike perch and dill mixture. Then, drop the prepared dumplings into boiling fish stock for three to four minutes.