Dumplings with smoked salmon in creamy sauce
8 servings
120 minutes
Dumplings with smoked salmon in creamy sauce are an exquisite dish that combines the traditions of Russian cuisine with the refined taste of seafood. The origins of dumplings date back to ancient times, and today they continue to delight gourmets around the world. In this recipe, delicate dough conceals a tender filling of smoked and fresh salmon enriched with cream and fried onions. Smoked salmon adds a light spiciness, while the creamy sauce softens the texture of the filling, creating a harmonious flavor. Baked dumplings topped with red caviar acquire aristocratic elegance and richness of taste. This dish is perfect for a cozy family dinner as well as for festive occasions. Serving it with a glass of white wine will highlight the subtle flavor notes and make the meal truly unforgettable.
1
Sift the flour with starch onto the work surface, make a well in the center and add water, 2 tablespoons of oil, and a pinch of salt and sugar. Lift the flour from the bottom to the center to knead a firm, not too sticky dough. Cover it with plastic wrap or a damp towel and let it rest for 30 minutes at room temperature.
- Wheat flour: 590 g
- Starch: 50 g
- Water: 250 ml
- Vegetable oil: 4 tablespoons
- Salt: to taste
2
For the filling of these dumplings, I make a mixture of smoked and chilled salmon. The raw fish softens the strong smoky flavor — this ratio gives exactly what is needed. For the filling, pass the fish through a meat grinder, add fried onion in vegetable oil, season with salt and pepper, pour in 150 ml of cream, and mix thoroughly.
- Cold-smoked salmon: 400 g
- Salmon fillet: 400 g
- Onion: 200 g
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Heavy cream 35% fat: 950 ml
3
On a floured work surface, roll out the dough thinly. Cut out circles with a mold. Place filling on each circle. Put the circle of dough with filling in your palm and carefully pinch the edges. Join the ends of the crescent and press them tightly with your fingers to seal them. Make the remaining dumplings in the same way.
- Wheat flour: 590 g
4
Transfer the dumplings to a lightly floured tray and place in the freezer.
- Wheat flour: 590 g
5
Boil the dumplings in boiling water for 10 minutes.
6
Transfer the dumplings to a heatproof dish, pour in cream (100 ml per serving), season with salt, and bake for 10 minutes at 170–180 degrees.
- Heavy cream 35% fat: 950 ml
- Salt: to taste
7
Garnish the ready dumplings with red caviar.
- Red caviar (salmon roe): to taste