Usuba
Pink Salmon Dumplings in Fish Broth
Tender dumplings with fish filling, cooked in a fragrant broth made from fish scraps. The dish turns out light and nutritious thanks to the use of pink salmon fillet instead of meat.
- Total
- 60 min
- Standard serving
- 249.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
Separate the pink salmon fillet from the bones. Pass the fillet through a meat grinder together with onion and garlic. Salt and pepper the minced meat to taste.
- 2
Step 2
Mix the dough from flour, egg, and water. Roll out the dough into a thin layer, cut out circles, and shape dumplings, filling each one with fish filling.
- 3
Step 3
From the remaining parts of the fish (head, tail, fins, backbone), make a broth. Strain the broth and bring it to a boil.
- 4
Step 4
Drop the dumplings into boiling broth and cook until done. At the end of cooking, add a bay leaf for flavor.
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