Everyone is accustomed to the fact that dumplings are a dish with meat filling. But for a change, you can make dumplings with pink salmon and they will in no way be inferior to their meat brothers in taste.
Ingredients for the dough:
- Chicken egg - 2 pcs;
- Water - 1 glass;
- Salt to taste;
- Flour - 2 cups.
Ingredients for the filling:
- Fresh pink salmon - 1 kg;
- Lard - 300 g;
- Salt, black pepper - to taste;
- Onions - 1 pc;
- Garlic - 3-4 cloves;
- Dill - ½ bunch.
Preparation:
- Rinse fresh pink salmon thoroughly in cold water, peel off scales and entrails, cut off the fins. Separate the pulp from the bones, then twist in a meat grinder, adding fresh bacon.
- Add spices and salt to the resulting minced meat. Peel the onion and garlic and chop in a blender or food processor. Finely chop the dill. Add onions, garlic and dill to the minced meat and knead well.
- Break the eggs into a wide bowl and beat, then salt and add water. Mix everything well. Pour flour into the mixture and knead a tough dough, it should not stick to your hands, but at the same time be elastic. Give the kneaded dough a little rest.
- To form dumplings from the dough, you need to cut off a small piece and roll a sausage out of it. Then cut off pieces of the same size from the sausage, roll in flour and roll out with a rolling pin to small cakes. Put pink salmon filling on each flatbread and form dumplings, wrapping the edges well.
- Boil the dumplings in boiling water with the addition of bay leaves and black peppercorns. When the dumplings float up, open the lid and cook the dumplings until cooked with the lid open. Serve dumplings with sour cream or butter, sprinkle with chopped dill.
