Fish dumplings
4 servings
20 minutes
Fish dumplings are a true embodiment of Russian cuisine, where traditions blend with the richness of natural flavors. This recipe originates from northern regions where fish has always played a key role in nutrition. The delicate dough made from wheat flour encases a juicy filling of pike perch infused with the aromas of dill and a hint of creaminess from milk. They are boiled in a hearty fish broth, making their taste particularly rich and highlighting the marine notes. Served hot, often with a spoonful of sour cream or a drop of vinegar to add zest. Perfect for a cozy family dinner or festive table, filling the home with warmth and the aromas of freshly cooked dumplings.
1
Mix sifted flour with a pinch of salt, add an egg (optional), a little water, and knead the dough, adding flour and water as needed.
- Wheat flour: 400 g
- Salt: to taste
- Chicken egg: 1 piece
2
Finely chop the pike perch, mix with finely chopped onion (optional), milk, and chopped dill. Make dumplings, filling them with pike perch and dill. Drop the finished dumplings into boiling fish broth for three to four minutes.
- Pike-perch (zander) fillet: 400 g
- Onion: 0.5 head
- Milk: 50 ml
- Dill: 50 g
- Fish stock: 1 l
