Dumplings with pike perch and salmon

Previously, thousands of fish dumplings were made in monasteries in winter to feed tired travelers with them during the days of fasting. Now such dumplings are practically forgotten, but it's a pity that they are not inferior to meat dumplings, if you make the right filling.

Ingredients

• For filling:
• 300 g pike perch fillet
• 200 g of salmon
• 2 medium onions
• 50 g butter
• 1 tsp dried dill
• salt
• freshly ground black pepper
• For filing:
• 150 g sour cream
• 5 sprigs of dill
• For the test:
• 2.5 cups flour
• 3/4 cup water
• 3 tbsp. l. vegetable oil
• 1 tsp salt

Directions

1. Peel the onion, cut half into very small cubes. Melt the butter in a skillet and sauté the onions until soft. Cool slightly.
2. Cut the pike perch fillets into small pieces and chop with a hatchet or two heavy knives into the minced meat.
3. Grind the salmon with the remaining onion through a meat grinder. Mix the minced pike perch and salmon meat, add the fried onion with butter, dried dill, salt and pepper, mix well.
4. Sift flour and salt into a bowl. Pour in boiling water and vegetable oil and quickly knead to a soft, elastic dough.
5. Roll out the dough into a thin layer, cut out circles with a diameter of 5 cm. Cover with a towel so that the dough does not dry out. Place 1 tsp in the center of the mug. without a slide of filling and pinch the edge. Put the finished dumplings on a board sprinkled with flour.
6. Boil water in a large saucepan and season with salt. Lower the dumplings and cook after surfacing for 5 minutes. Transfer to a colander with a slotted spoon and let the water drain.
7. Transfer the dumplings to a large bowl. Drizzle with sour cream and sprinkle with finely chopped dill. Stir gently and serve.