Dumplings with Pike Perch

Ingredients

• Perch 0 lbs
• Cream 0 fl oz
• Gyoza dough 5 oz
• Fish Oil 0 qt
• Chicken Egg 1 piece
• Onion 1 head
• Vegetable Oil 1 tablespoon
• Meyer Lemon Juice 0 fl oz
• White Pepper (whole) to taste
• Salt to taste

Step-by-Step Guide

Step 1

Finely chop the onion and sauté it in vegetable oil until golden brown. Let it cool.

Step 2

In a blender, blend the fillet with cream, white pepper, salt, and an egg. At the end, drizzle with a little lemon juice and mix. Important: all ingredients must be cold.

Step 3

Place a teaspoon of filling onto each dough circle and shape the dumplings, moistening the edges of the dough with water. The dumpling dough for gyoza is convenient because it comes pre-cut into circles, which saves a lot of time. However, if you prefer to avoid factory-made products, you can make the dough yourself. Once the dumplings are shaped, they should be placed in the freezer.

Step 4

Boil the dumplings in fish broth, seasoning with salt to taste. Serve with dill and sour cream, or with the same broth.