Usuba
Astrakhan-style Sturgeon Pelmeni
Tender dumplings filled with sturgeon and sautéed leeks. The dough is kneaded with vodka, which makes it elastic and convenient for shaping. Served with sour cream.
- Total
- 30 min
- Standard serving
- 316.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Combine flour, water, vodka, and salt in a bowl.
- 2
Step 2
Knead the dough thoroughly, then place it in the refrigerator for 20–30 minutes. This will make it more elastic and easier to work with.
- 3
Step 3
Cut the sturgeon fillet into thin strips.
- 4
Step 4
Chop the leek and fry it in clarified butter until golden. Mix with the fish — this will give the filling aroma and juiciness.
- 5
Step 5
Roll out the dough into a thin layer and cut out circles using a glass or another shape.
- 6
Step 6
Place a large portion of filling in the center of each blank.
- 7
Step 7
Pinch the edges, forming dumplings.
- 8
Step 8
Add a pinch of salt, a small spoon of oil to the water and bring to a boil.
- 9
Step 9
Boil the dumplings over medium heat for 12–15 minutes.
- 10
Step 10
Serve immediately with sour cream and vinegar.
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