Name: Pike dumplings
Prep time: 1 h
Cook time: 1 h
Yield: 0
Ingredients: Water - 0.5 Art.; Bulb onions - 1 PC.; Pike fillet - 1.5 kg; Fat - 250 gram; Butter - 3 tbsp; Boiling water - 1 Art.; Sour cream 20% - 3 tbsp; Flour - 3 Art.; Salt - taste; Black pepper - taste

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Pike dumplings

1. Water - 0.5 Art.

2. Bulb onions - 1 PC.

3. Pike fillet - 1.5 kg

4. Fat - 250 gram

5. Butter - 3 tbsp

6. Boiling water - 1 Art.

7. Sour cream 20% - 3 tbsp

8. Flour - 3 Art.

9. Salt - taste

10. Black pepper - taste

How to cook deliciously - Pike dumplings

1. Stage

Transfer sour cream into a deep bowl and add the sifted flour.

2. Stage

3 tbsp. l Dissolve the butter in boiling water and pour into a bowl of flour. Add salt to taste and gently knead the dough so as not to burn your hands. The dough should turn out smooth and not stick to your hands.

1. Stage. Pike dumplings: 3 tbsp. l Dissolve the butter in boiling water and pour into a bowl of flour. Add salt to taste and gently knead the dough so as not to burn your hands. The dough should turn out smooth and not stick to your hands.

3. Stage

Roll out the finished dough and cut it out with a glass of circles. You can also make sausage, cut into pieces and roll them. Do as you feel more comfortable.

1. Stage. Pike dumplings: Roll out the finished dough and cut it out with a glass of circles. You can also make sausage, cut into pieces and roll them. Do as you feel more comfortable.

4. Stage

For the filling, pass the pike fillet, lard and onion through the meat grinder. Stuff the minced meat well and gradually add water, salt and pepper to taste. Water is needed so that the stuffing is not so dry.

1. Stage. Pike dumplings: For the filling, pass the pike fillet, lard and onion through the meat grinder. Stuff the minced meat well and gradually add water, salt and pepper to taste. Water is needed so that the stuffing is not so dry.

5. Stage

On the center of a circle of dough, lay out the prepared filling, blind the edges like dumplings, and then connect the ends. Dumplings are ready, they can be frozen or immediately boiled in salted water for 3-5 minutes after boiling.