Dumplings with red fish and sauerkraut. Juicy, tender, hearty, very tasty. A family recipe that is very many years old. These dumplings for New Year and Christmas were prepared by my great-grandmother, great-grandmother-great-grandmother and mother. And I also follow the family tradition. On our New Year's table, this dish always takes pride of place and enjoys constant popularity. Try this! I hope you will also like fish dumplings with sauerkraut.
|Cook Time||60 minutes|
- 3 tablespoons Sour cream
- 2 tablespoons Mayonnaise
- 1 piece Chicken egg
- 125 gram Pickled cucumber
- 20 gram Capers
- Dough. Add the sifted flour, bran and salt to the cold water. It is not necessary to pour all the flour at once, it may need a little less or more. Knead the dough. The dough should not be very steep. Put the dough in a form greased with vegetable oil, tighten with cling film and put in the refrigerator for two to three hours (you can overnight). After the refrigerator, the dough turns out to be so obedient, soft, plastic, it does not break at all, it can be rolled out very thinly. And dumplings from such dough never fall apart when cooking.
- Divide the dough into 3-4 parts and roll out each part into a thin layer. Again, the dough turns out to be very pliable, rolls out perfectly to the thickness that you need, and does not break. And for sprinkling, you will need quite a bit of flour, 20 grams. Cut out circles of the desired size from the dough (with a glass or some kind of cup).