Dumplings - a fairly popular dish. In addition, this dish is very convenient, because it can be prepared for future use and stored for a long time in the freezer. If you are tired of the usual meat dumplings with meat, try the fish option.
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How to cook fish pollock or cod dumplings
You will need:
For the test:
- two glasses of flour;
- one egg;
- 2/3 glasses of milk or water;
- a pinch of salt.
For filling:
- one kilogram of fish fillet of pollock or cod;
- one onion;
- salt and pepper (to taste);
- two cloves of garlic;
- greens (to taste).
Take the fish fillet, if it is frozen, then thaw it first and squeeze it slightly to remove excess water. Pass the fish through a meat grinder along with onions, garlic and herbs. Salt the resulting mass, add the egg and mix everything thoroughly. If the minced meat has a slightly watery consistency, then add a teaspoon of starch to it (you can add a little flour, but in this case the filling will turn out to be less soft).
Once the stuffing is ready, put it in the refrigerator, in the meantime, proceed to prepare the dough. First, sift the flour and place it in a deep bowl, add the egg, salt, milk (water) to it and knead the dough. Oil your hands and continue to knead the dough with your hands. Next, sprinkle the working surface with flour, put the dough on it and roll it into a layer about three to four millimeters thick. Using a glass, cut circles with a diameter of about five centimeters from the dough, put a teaspoon of minced fish on each circle, then pinch the edges of each circle so that the meat is inside. Fish dumplings are ready, now you can start cooking them.
In order to cook such dumplings, you need to put a pot of water on the stove and wait for the water to boil. After that, put dumplings in boiling water, add salt and your favorite spices to taste and wait for the water to boil again. As soon as the dumplings float to the surface, reduce the heat to medium and continue cooking for another six to seven minutes. Put the prepared dumplings from the pan on a plate (if this is not done immediately after cooking, they will boil), then season them with butter, sauce or sour cream and serve.
If you are preparing fish dumplings for the future, it is worth remembering that it is advisable to store them in the freezer for no more than a month, but it is better to use them in the next two weeks.
