Dumplings with fish

Buying dumplings with fish is not an easy task, and finding really tasty ones is generally difficult. Therefore, we decided to provide you with a reliable proven recipe that will allow you to cook this dish at home as often as you like. It is best to include two types of fish in the filling: white and red - it will be tastier and juicier this way. The rest of the minced meat ingredients are not original: onions, garlic and spices. Serve fish dumplings, as usual, with sour cream or melted butter. The only thing we would strongly advise is to supplement all this with canned horseradish: it will perfectly emphasize the taste of the dish and bring it to complete perfection.

Ingredients

• 700 g fish fillet (two types are possible - white and red)
• 2 medium onions
• 2 cloves of garlic
• 100 g butter
• vegetable or ghee
• salt, freshly ground black pepper
• butter and horseradish for serving
• For the test:
• 600 g flour
• 1 egg
• 1 tbsp. l. vegetable oil
• 1 tsp salt

Directions

1. For dumplings with fish dough, sift flour and salt on a board, make a depression, beat an egg into it, add vegetable oil. Pouring ice water (1 incomplete glass), knead into a homogeneous soft dough. Leave under the plastic for 1 hour.
2. Chop the fish fillet with a heavy knife into the minced meat (it is better not to scroll through a meat grinder, the filling becomes too liquid. Salt the fish and pepper to taste.
3. Peel the onion and garlic, chop very finely. Fry in vegetable oil or ghee until golden brown, 10 minutes. Cool, mix with minced meat. Cut the cold butter into very small cubes and dip in a bowl of ice water.
4. Roll a 2 cm diameter sausage out of the seasoned dumplings dough, cut it across into 1 cm thick pieces. Sprinkle the pieces with flour and roll them into round thin cakes on a floured surface.
5. Put a spoonful of the filling in the center of each mug, and a piece of butter on it. Pinch the edges carefully to form a semicircle. Connect two sharp corners and press firmly so that they stick together.
6. Cook the dumplings in portions in plenty of boiling salted water, stirring with a slotted spoon to prevent them from sticking to the bottom. The dumplings are ready in 8-10 minutes. after boiling again. Serve with butter and horseradish