In the top of dumplings recipes they occupy one of the first places. The most suitable fish for meat dumplings — salmon, pink salmon, catfish and trout, because they are fat and filling is very juicy and tasty. If you take a pike perch, Ketu or pike, then add a little minced fat (not more than a fifth of the volume of fish) or fried onions in oil.

The dough for fish dumplings is usually prepared without oil and eggs — 0.5 kg of flour, a glass of water and 1 tsp of salt is enough. Knead the dough well, let it lie down and prepare the filling. If you do not want to bother with cutting fish, buy 1 kg of finished fillet, grind it in a meat grinder or finely cut with a knife. Add to the filling 2 finely chopped onions, 2 cloves of crushed garlic, pepper and salt to taste, and then sprinkle a little lemon juice — for piquancy.

Sculpt dumplings using our tips and boil them for 5-7 minutes. Serve the dish with sour cream sauce or pesto.