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Print Recipe
Dumplings with Fish and Sauerkraut Recipe
Dumplings with red fish and sauerkraut. Juicy, tender, hearty, very tasty. Family recipe, which is very many years old. These dumplings for the New year and Christmas were prepared by my great-grandmother, grandmother, and mother. And I also follow the family tradition. On our new year's table, this dish always takes pride of place and is always popular. Try it! I hope you will also like fish dumplings with sauerkraut.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Sauce:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Sauce:
Instructions
  1. Dough. Add the sifted flour, bran, and salt to the cold water. Immediately pour all the flour is not necessary, it may need a little less or more. Zamesit dough. The dough should not be very steep. Put the dough in a Cup, greased with vegetable oil, tighten with cling film and put in the refrigerator for two or three hours (you can overnight). After the refrigerator, the dough turns out to be so docile, soft, plastic, it does not break at all, it can be rolled out very thinly. And dumplings from such a test when cooking never fall apart.
    Dough.
Add the sifted flour, bran, and salt to the cold water. Immediately pour all the flour is not necessary, it may need a little less or more. Zamesit dough.
The dough should not be very steep.
Put the dough in a Cup, greased with vegetable oil, tighten with cling film and put in the refrigerator for two or three hours (you can overnight). After the refrigerator, the dough turns out to be so docile, soft, plastic, it does not break at all, it can be rolled out very thinly. And dumplings from such a test when cooking never fall apart.
  2. Get the dough out of the refrigerator, put it on a lightly floured work surface, knead it, cover it with a towel (or film) so that the dough does not get wet. While the dough is warming up after the refrigerator and "resting", prepare the filling.
    Get the dough out of the refrigerator, put it on a lightly floured work surface, knead it, cover it with a towel (or film) so that the dough does not get wet.
While the dough is warming up after the refrigerator and "resting", prepare the filling.
  3. Filling. Put the red fish fillet (trout, pink salmon, chum salmon) in the bowl of a food processor. Grind into a homogeneous mass.
    Filling.
Put the red fish fillet (trout, pink salmon, chum salmon) in the bowl of a food processor. Grind into a homogeneous mass.
  4. Sauerkraut slightly squeeze (slightly!) from the brine. Put the cabbage and onions in the bowl of a food processor and chop the vegetables.
    Sauerkraut slightly squeeze (slightly!) from the brine.
Put the cabbage and onions in the bowl of a food processor and chop the vegetables.
  5. Crush the cumin and white pepper in a mortar.
    Crush the cumin and white pepper in a mortar.
  6. In the bowl of the combine, put the fish mass, chopped vegetables, add spices and mix the minced meat until smooth.
    In the bowl of the combine, put the fish mass, chopped vegetables, add spices and mix the minced meat until smooth.
  7. Divide the dough into 3-4 parts and roll each part into a thin layer. Again, the dough is very pliable, perfectly rolled to the thickness that you need, and does not break. And for sprinkle will need quite a bit flour, grams 20. Cut out circles of the desired size from the dough (with a glass or some kind of Cup).
    Divide the dough into 3-4 parts and roll each part into a thin layer. Again, the dough is very pliable, perfectly rolled to the thickness that you need, and does not break.
And for sprinkle will need quite a bit flour, grams 20.
Cut out circles of the desired size from the dough (with a glass or some kind of Cup).
  8. In the center of each circle, put the filling, make dumplings.
    In the center of each circle, put the filling, make dumplings.
  9. Put the dumplings on a Board, sprinkled with flour, and remove for an hour and a half in the freezer (or immediately cook)
    Put the dumplings on a Board, sprinkled with flour, and remove for an hour and a half in the freezer (or immediately cook)
  10. Sauce. Very good fish dumplings with sauce. In the bowl of a food processor, put sour cream, mayonnaise, pickles, capers and boiled egg yolk. Grind all the ingredients into a homogeneous mass.
    Sauce.
Very good fish dumplings with sauce.
In the bowl of a food processor, put sour cream, mayonnaise, pickles, capers and boiled egg yolk. Grind all the ingredients into a homogeneous mass.
  11. The sauce for fish dumplings is ready.
    The sauce for fish dumplings is ready.
  12. Put the dumplings in boiling salted water and cook for 3-4 minutes after surfacing.
    Put the dumplings in boiling salted water and cook for 3-4 minutes after surfacing.
  13. Serve dumplings with sauce. Or you can just with sour cream or mayonnaise, or with oil, or with mustard... Everything is ready!
    Serve dumplings with sauce.
Or you can just with sour cream or mayonnaise, or with oil, or with mustard...
Everything is ready!
  14. Enjoy your meal.
    Enjoy your meal.

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