Pelmeni with salmon and pike perch
10 servings
35 minutes
Pelmeni are not just food, they are entertainment. And it is good to make them together with a large company. To make it a little more interesting, we suggest choosing fish dumplings. Chef Vladimir Bogozhavets shared the recipe with us.
1
Pour flour into a bowl in a small mound. Make a small indentation on top with a spoon and crack 2 eggs into it. Draw a groove around the perimeter, pour in milk, add 20 grams of salt and vegetable oil. Knead the dough by hand (or use a kitchen mixer to bring it to a rough consistency, then finish kneading by hand).
- Chicken egg: 3 pieces
- Salt: 70 g
- Olive oil: 0.5 tablespoon
2
Make a hemisphere from the dough, kneading it so that all cracks and unevenness are at the bottom, tucking the edges inward. The dough should weigh about 800 grams, enough for ten servings of ten dumplings each. Place the finished dough in the refrigerator for 20 minutes to rest, during which time all seams on the bottom will smooth out on their own.
- Dough for dumplings: 800 g
3
Clean the fish, cut the fillet (about 180 grams of pike perch and 450 grams of salmon) into small cubes, and make broth from the heads, bones, and tails, in which the dumplings will be served (but not boiled): put everything in cold water, add chopped onion, leek, carrot, and crushed garlic. Season with salt and pepper. Once the water boils, reduce the heat to a minimum.
- Pike perch fillet: 300 g
- Salmon: 1 kg
- Onion: 1 head
- Leek: 20 g
- Carrot: 30 g
- Garlic: 3 cloves
- Salt: 70 g
- Ground black pepper: to taste
4
To make the fish broth rich, it should be cooked on low heat for about 5 hours, but a shorter time can suffice. Prepare the filling for dumplings: add finely chopped whites of 3 boiled eggs, fried onions, cream, olive oil, and crumble 2 sprigs of dill into the fish fillet. Season with salt and pepper to taste, and mix well.
- Chicken egg: 3 pieces
- Fried onions: 20 g
- Cream 38%: 100 ml
- Olive oil: 0.5 tablespoon
- Dill: 5 stem
- Salt: 70 g
- Ground black pepper: to taste
5
Take the dough out of the fridge, roll it out to a thickness of 1-2 mm, and use a 4.5 cm diameter culinary ring or any other sharp-edged object to cut out circles.
6
Place about a teaspoon of filling in the center of each circle, fold it in half, pinch the edges, and connect the corners to give the dumplings a round shape. You will get quite a lot of dumplings - about 100 pieces, so you can freeze some.
7
Boil the dumplings for 5-6 minutes in 5 liters of water with 50 grams of salt, a bay leaf, 2 crushed garlic cloves, black peppercorns, and 3 whole sprigs of dill.
- Salt: 70 g
- Bay leaf: 3 pieces
- Garlic: 3 cloves
- Black peppercorns: 4 g
- Dill: 5 stem
8
Boiled dumplings should be served in hot fish broth, garnished with herbs and thin, almost transparent slices of garlic.
- Garlic: 3 cloves