Usuba
Pike Dumplings with Cream
Tender dumplings filled with pike perch fillet, cream, and lemon. Fish forcemeat is whipped with cream and egg, wrapped in dough, and boiled in fish broth. Suitable as a main course with broth or sour cream.
- Prep
- 120 min
- Cooking
- 40 min
- Total
- 160 min
- Standard serving
- 581.8 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Finely chop the onion and sauté it in vegetable oil until golden brown. Cool.
- 2
Step 2
Whip pike perch fillet in a blender with cream, white pepper, salt and egg. Add lemon juice at the end and stir. All ingredients should be cold.
- 3
Step 3
Place a teaspoon of filling on each dough circle and seal the dumplings by moistening the edges of the dough with water. Transfer the finished dumplings to the freezer.
- 4
Step 4
Boil the pelmeni in fish broth, salting to taste. Serve with dill and sour cream or with broth.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
