We happened to live on Sakhalin Island, where in the distant 90s I got acquainted with spicy dishes. And yet - when I first had a chance to try fish dumplings with freshly caught chum salmon or pink salmon, there was nothing wrong with the fish. Today I want to treat you and share a recipe.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 700 gram Dough
- 500 gram Salmon Chum salmon (fillet)
- 200 gram Onion
- 1 tablespoon Pepper paste
- 2 tablespoons Sesame seeds fried
- Dill to taste
- Soy sauce for serving,to taste
- Butter for serving, to taste
- Salt to taste
Ingredients
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Instructions
- Prepare the dough for the dumplings in advance. Peel the fish and separate the fillets from the bones. Peel the onion.
- In a meat grinder with a large grate, chop the onion, then the fish. Add salt, pepper paste and finely chopped dill.
- Add the sesame seeds, leaving some for serving. Mix thoroughly.
- Thinly roll out the dough in a way that is convenient for you.
- Putting 1 tsp of minced fish on the dough, make dumplings.
- Place the blanks on a linen towel, thus, they can be stored in the refrigerator for up to a day. Leave as much as you need, and freeze the rest.
- Cook in boiling salted water for 5-7 minutes with the addition of bay leaf and black pepper. Add sesame seeds to soy sauce.
- Serve hot with soy sauce, butter and herbs.
- Bon appetit.
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