Dumplings – quite popular dish. Besides, given viands very conveniently, it can be prepared for the future and to store for a long time in the freezer. If you were bothered by habitual dumplings with meat stuffing, try option from fish.
How to make fish dumplings from a pollock or a cod
It is required to you:
For the test:
- two glasses of flour;
- one egg;
- 2/3 glasses of milk or water;
- salt pinch.
For a stuffing:
- one kilogram of a fish fillet of a pollock or cod;
- one bulb;
- salt and pepper (to taste);
- two garlic gloves;
- greens (to taste).
Take a fish fillet if it is frozen, then previously defreeze it and slightly wring out to remove excess water. Miss fish via the meat grinder together with onions, garlic and greens. Salt the turned-out weight, add egg and carefully mix everything. If forcemeat has slightly watery consistency, then add to it a starch teaspoon (it is possible to add also a little flour, but in this case the stuffing will turn out less soft).
As soon as forcemeat is ready, remove it in the fridge, start cooking of the test meanwhile. First of all sift flour and place it in a deep bowl, add to it egg, salt, milk (water) and knead dough. Oil hands and continue to knead dough hands. Further powder a land surface with flour, lay out on it dough and roll it in layer about three-four millimeters thick. By means of a glass cut out circles with a diameter about five centimeters from the test, on each circle put on a teaspoon of a minced fish then you zashchipnit edges of each circle so that forcemeat appeared inside. Fish dumplings are ready, now it is possible to start their cooking.
To cook such dumplings, it is necessary to put a pan with water on a plate and to wait when water begins to boil. After that place dumplings in the boiling water, add salt and favourite spices to taste and wait when water begins to boil again. As soon as dumplings emerge on a surface, lower fire to an average and continue to cook within six-seven minutes. Shift ready dumplings from a pan to a plate (if not to make it right after cooking, then they will boil soft) then fill them with butter, sauce or sour cream and give to a table.
If you cook fish dumplings for the future, it is worth remembering that it is desirable to store them in the freezer no more than a month, and it is better to use in the next two weeks.