Pelmeni with pike perch
6 servings
40 minutes
Dumplings with pike perch are an exquisite version of the classic Russian dish, where tender pike perch fillet turns into airy minced meat with cream, white pepper, and a hint of lemon juice acidity. The fish broth in which the dumplings are boiled enriches them with a taste of the sea, while serving with dill and sour cream makes the dish especially aromatic. Dumplings are a symbol of home comfort and hospitality, and their fish variant brings lightness and sophistication. The gyoza dough simplifies preparation while preserving traditional shapes, but it can also be made from scratch if desired. This is the perfect dish for a warm family dinner or festive feast that combines the traditions of Russian cuisine with modern gastronomic delights.
1
Finely chop the onion and sauté in vegetable oil until golden. Let it cool.
- Onion: 1 head
- Vegetable oil: 1 tablespoon
2
Blend the fillet with cream, white pepper, salt, and egg in a blender. At the end, drizzle with lemon juice and mix. Important: all ingredients must be cold.
- Zander: 1 kg
- Cream: 50 ml
- Freshly ground white pepper: to taste
- Salt: to taste
- Chicken egg: 1 piece
- Lemon juice: 10 ml
3
Place a teaspoon of filling on the dough circles and seal the edges with water to make dumplings. The dough for gyoza is convenient as it is sold pre-cut into circles, saving time. However, if you dislike working with factory-made products, you can make the dough yourself. After making the dumplings, put them in the freezer.
- Dough for gyoza dumplings: 200 g
- Zander: 1 kg
- Chicken egg: 1 piece
4
Boil the dumplings in fish broth, adding salt to taste. Serve with dill and sour cream, or with the same broth.
- Fish broth: 2 l
- Salt: to taste