Fish dumplings in broth
6 servings
60 minutes
Fish dumplings in broth are a dish that combines the tenderness of dough and the rich flavor of pink salmon. Inspired by traditional Russian cuisine, they embody homey comfort and simplicity in preparation. Pink salmon minced with onion and garlic turns into a fragrant filling, while the thin dough wraps around it, creating a harmonious balance of flavors. The dish's highlight is the rich fish broth made from fish scraps, which gives the dumplings expressiveness and softness. They are served hot with herbs and fresh bread. This recipe is especially valued in cold weather when one wants to warm up with something aromatic and hearty. The taste resembles traditional Russian fish dishes but in a convenient dumpling form, making it versatile for both everyday and festive tables.
1
I buy a large pink salmon, separate the fillet, grind it with onion and garlic, add pepper and salt.
- Pink salmon fillet: 1 kg
- Onion: 1 head
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
2
I mix the dough, roll it out, cut out circles, and make dumplings.
- Wheat flour: 1 g
- Chicken egg: 1 piece
- Water: 250 ml
3
From fish scraps — head, tail, fins, spine, I make broth, then boil dumplings in the clear broth, adding a bay leaf at the end of cooking.
