|1.||Filo Dough Dough||320 gram|
|2.||Water Dough||200 Ml|
|3.||Wheat bran Dough||10 gram|
|4.||Salt Dough||1 Tsp|
|5.||Fish Filling||350 gram|
|6.||Bulb onions Filling||100 gram|
|7.||Sauerkraut Filling||100 gram|
|9.||White pepper Filling||1/3 Tsp|
|10.||Sour cream Sauce||3 tbsp|
|11.||Mayonnaise Sauce||2 tbsp|
|12.||Egg yolk Sauce||1 PC.|
|13.||Pickles Sauce||125 gram|
1 . Stage
Dough. In cold water add sifted flour, bran and salt. Do not pour all the flour at once, you may need a little less or more. Knead the dough. The dough should not be very steep. Place the dough in a bowl greased with vegetable oil, cover with clingfilm and place it in the fridge for two or three hours (overnight is fine). After the fridge the dough becomes so docile, soft and pliable that it does not tear at all and you can roll it out very thin. And dumplings made of such dough never fall apart when cooked.
2 . Stage
Take the dough out of the fridge, place it on a lightly floured work surface, knead, and cover with a towel (or cling film) to prevent the dough from getting too light. While the dough is warming after the fridge and "resting", prepare the filling.
3 . Stage
Stuffing. Filet of red fish (trout, pink salmon, chum salmon) put in the bowl of a food processor. Grind into a homogeneous mass.
4 . Stage
Squeeze the sauerkraut slightly (slightly!) from the brine. Put the cabbage and onion in the bowl of a food processor and chop the vegetables.
5 . Stage
Grind the cumin and white pepper in a mortar.
6 . Stage
In the bowl of a food processor put the fish mixture, chopped vegetables, add spices and mix the minced meat until homogeneous.
7 . Stage
Divide the dough into 3-4 pieces and roll out each piece into a thin layer. Again, the dough is very pliable, perfectly rolls out to the thickness you need and does not tear. And you will need very little flour for dusting, about 20 grams. Cut out the dough into circles of the size you want (with a shot glass or some kind of cup).
8 . Stage
In the center of each circle put the filling, make dumplings.
9 . Stage
Place the dumplings on a board sprinkled with flour and put them in the freezer for an hour and a half (or cook them immediately)
10 . Stage
Sauce: Very good fish dumplings with sauce. In the bowl of a food processor put sour cream, mayonnaise, pickles, capers and boiled egg yolk. Grind all the ingredients into a homogeneous mass.
11 . Stage
Sauce for fish dumplings ready.
12 . Stage