Dumplings are a fairly popular dish. In addition, this dish is very convenient, because it can be prepared for future use and stored for a long time in the freezer. If you are tired of the usual meat-filled dumplings, try the fish version.
How to make pollock or cod fish dumplings
You will need:
For the test:
- two glasses of flour;
- one egg;
- 2/3 cup milk or water;
- a pinch of salt.
For filling:
- one kilogram of pollock or cod fish fillets;
- one onion;
- salt and pepper (to taste);
- two cloves of garlic;
- greens (to taste).
Take a fish fillet, if it is frozen, then defrost it beforehand and squeeze it lightly to remove excess water. Mince the fish along with the onions, garlic and herbs. Salt the resulting mass, add the egg and mix everything thoroughly. If the minced meat has a slightly watery consistency, then add a teaspoon of starch to it (you can add a little flour, but in this case the filling will turn out to be less soft).
As soon as the minced meat is ready, put it in the refrigerator, in the meantime, start cooking the dough yourself. First, sift the flour and place it in a deep bowl, add the egg, salt, milk (water) to it and knead the dough. Grease your hands with butter and continue kneading the dough with your hands. Next, sprinkle the work surface with flour, put the dough on it and roll it into a layer about three to four millimeters thick. Using a glass, cut out circles with a diameter of about five centimeters from the dough, put a teaspoon of minced fish on each circle, then pinch the edges of each circle so that the minced meat is inside. The fish dumplings are ready, now you can start cooking them.
In order to cook such dumplings, you need to put a pot of water on the stove and wait for the water to boil. After that, place the dumplings in boiling water, add salt and your favorite spices to taste and wait for the water to boil again. Once the dumplings come to the surface, reduce heat to medium and continue cooking for another six to seven minutes. Transfer the finished dumplings from the pan to a plate (if this is not done immediately after cooking, they will boil), then season them with butter, sauce or sour cream and serve.
If you are preparing fish dumplings for future use, it is worth remembering that it is advisable to store them in the freezer for no more than a month, and it is better to use them in the next two weeks.
