Swordfish Soup with Shrimp Dumplings

Clean the fish of scales and entrails, remove the gills.

Cut the fish into pieces.

Pour water over the head, tail and fins. Add peeled onion, carrot, ginger root cut into pieces and cloves.

Bring to a boil over low heat, skimming off the foam.

Strain the broth, removing the head, tail, and fins.

Heat vegetable oil in a skillet.

Fry finely chopped garlic for 30 seconds. Add 2 tablespoons of soy sauce.

As soon as the sauce boils, add the fish cut into pieces and cleaned of bones. Fry for 2 minutes on each side.

Remove from heat and let the fish soak in the soy-garlic sauce.

Mix dumpling dough from eggs, milk, salt and flour. Let it rest.

Pour boiling water over the shrimp for 2 minutes. Drain the water. Peel the shrimp, removing the heads and shells and setting them aside for broth. Cut the peeled shrimp into pieces.

Add finely chopped green onions and dill, salt and pepper to taste. Add 1 teaspoon of lemon juice, mix well and let it sit.

Pour half of the strained fish broth over the shrimp heads and shells. Bring to a boil and simmer for 10–15 minutes over low heat.

While the shrimp and fish broth is cooking, start making dumplings.

Cut the dough into pieces, coat each piece in flour, and roll out into a circle. Place a teaspoon of shrimp filling in the center and pinch the edges together into a triangle.

Bring the second half of the broth to a boil, add the dumplings and cook until done — they will float to the surface.

Place the dumplings in a deep bowl and pour the prepared shrimp and fish broth over them.

Place pelmeni and a piece of fish in deep bowls, pour broth over them. Add lemon juice to taste and sprinkle with herbs.