Dumplings with Fish and Sauerkraut Recipe
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.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Dough:
Filling:
Sauce:
Instructions
  1. 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.
  2. Take the dough out of the refrigerator, put it on a lightly floured work surface, knead, cover 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 fillet of red fish (trout, pink salmon, chum salmon) in the bowl of a food processor. Grind into a homogeneous mass.
  4. Sauerkraut slightly squeeze (not much!) from brine. Put the cabbage and onion in the bowl of a food processor and finely chop the vegetables.
  5. Grind cumin and white pepper in a mortar.
  6. Put the fish mass, chopped vegetables in the bowl of the combine, add spices and mix the minced meat until smooth.
  7. 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).
  8. Put the filling in the center of each circle, make dumplings.
  9. Place the dumplings on a floured board and put them in the freezer for an hour and a half (or cook immediately).
  10. Sauce. Fish dumplings with sauce are very good. Put sour cream, mayonnaise, pickles, capers and boiled egg yolk in the bowl of a food processor. Grind all the ingredients into a homogeneous mass.
  11. The sauce for fish dumplings is ready.
  12. Dip the dumplings in boiling salted water and cook for 3-4 minutes after surfacing.
  13. Serve the dumplings with the sauce. Or you can just have sour cream or mayonnaise, or butter, or mustard … everything is ready!
  14. Enjoy your meal.
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