Ingredients

Title Value
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
8. Caraway 1/4 Tsp
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
14. Capers 20 gram

Cooking

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.

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)

1. 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.

1. 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

Put the dumplings in boiling salted water and cook for 3-4 minutes after floating. Serve the dumplings with sauce. Or just with sour cream or mayonnaise or butter or mustard... All done!

1. Stage. Put the dumplings in boiling salted water and cook for 3-4 minutes after floating. Serve the dumplings with sauce. Or just with sour cream or mayonnaise or butter or mustard... All done!