Fish Dumplings
Main Dishes • Russian
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 15 oz
- Chicken Egg 1 piece
- Salt to taste
- Pike Perch Fillet 15 oz
- Milk 0 fl oz
- Dill 0 oz
- Onion ½ heads
- Fish Oil 0 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.
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