Fish Dumplings
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
5
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Pike Perch Fillet - 2 lbs
- White bread - 4.4 oz
- Cream - 8 fl oz
- Butter - 10.6 oz
- Onion - 1 head
- Chocolate eggs - 2 pieces
- Breadcrumbs - 1 cup
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Pass 700–800 grams of fish fillet twice through a meat grinder along with the soaked bread and butter.
Step 2
Season the minced mixture with salt and pepper, add a little more cream, and mix well or pass it through the grinder again.
Step 3
Prepare the filling from the remaining fish as follows. Cut the fillet into small pieces, season with salt and pepper, and sauté with the peeled, washed, and chopped onion in a small amount of broth (0.25 cup).
Step 4
Form balls from the prepared fish mixture on a board moistened with cold water.
Step 5
Flatten each ball into a flat cake, place a little filling on it, and fold the edges to form half-moons.
Step 6
Brush each piece with a beaten egg mixed with a little salt (preferably using a brush), then carefully roll in breadcrumbs.
Step 7
Heat butter in a cast-iron skillet and fry the dumplings until golden brown on both sides. Then place the skillet in a well-heated oven for 10–15 minutes.
Step 8
Serve the dumplings with green canned peas, fried potatoes, and sour cream. You can also use other fish with good binding properties for this dish.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.