In our latitudes, dumplings are traditionally cooked with meat. But dumplings with fish are no less tasty. And they are also good because they can be eaten in fasting. The dumplings are tender, juicy. Any large fish with dense pulp is suitable for the filling. Depending on the type of fish, the dish acquires its own individual taste. Prepare lean dumplings with fish for future use, freeze in the freezer and you will always have a delicious, hearty dish at hand.
Purpose: For lunch / For dinner
Main Ingredient: Fish and Seafood / Pastry / Sole / Lean Pastry
Dish: Hot dishes / Dumplings
Geography of cuisine: Russian cuisine
- Soil - 800 Grams
- Flour - 250-300 Grams
- Water - 200 Milliliters
- Sunflower oil - 2 tbsp. spoons
- Salt - 0.5 Teaspoons
- Onion - 1 Piece
- Garlic - 2 Cloves (optional)
How to make "Lean fish dumplings"
Pour flour into a bowl. Add a glass of hot water.
Salt and pour in any vegetable oil.
Knead a dough that is stiff but elastic. Cover it and let it "rest" for about 20 minutes.
Grind fish fillets and onions in a meat grinder or blender.
Season with salt to taste and stir.
Roll out the dough into a thin layer. Cut the mugs out with whatever you can.
Fill the dough with the fish filling.
Form the dumplings and place on a floured board or plate.
Ready-made dumplings can be sent to the freezer or cooked directly to the table. To do this, boil water in a saucepan, add a little salt and lay out the dumplings. Be sure to stir to prevent them from sticking to the bottom. When the dumplings come up, cook them for another 4-5 minutes and remove them from the pan.
Lean dumplings with fish are ready. Serve hot with sour cream, any sauces to taste.