Übersetzung dieses Rezepts in Ihre Sprache... Die Seite wird automatisch aktualisiert.
Latvian Fish and Potato Dumplings
Zivju un Kartupeļu Pelmeņi
A unique and comforting dish featuring tender dumplings made from grated potatoes and flour, filled with a savory mixture of cooked fish and onions. These dumplings are often served with a dollop of sour cream or a simple dill sauce.
🧂 Zutaten
- 600 g Potatoes(peeled and grated)
- 150 g All-purpose flour(plus more for dusting)
- 1 Egg
- 1 tsp Salt
- 300 g White fish fillets(such as cod or pike-perch, cooked and flaked)
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- 2 tbsp Fresh dill(chopped)
- 0.5 tsp Black pepper(freshly ground)
- Sour cream(for serving)
👨🍳 Zubereitung
- 1
Squeeze excess water from the grated potatoes using a clean kitchen towel or cheesecloth. Transfer the dried potatoes to a bowl.
- 2
Add flour, egg, and salt to the potatoes. Mix until a cohesive dough forms. If the dough is too sticky, add a little more flour.
- 3
In a separate pan, melt butter over medium heat. Sauté the finely chopped onion until translucent, about 5-7 minutes. Add the flaked cooked fish, chopped dill, and black pepper. Mix well and cook for another 2-3 minutes.
- 4
On a lightly floured surface, roll out about half of the potato dough to about 0.5 cm thickness. Cut out circles using a glass or cookie cutter.
- 5
Place a small amount of the fish filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal.
- 6
Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary.
- 7
Cook the dumplings for about 10-15 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.
- 8
Serve the dumplings hot, topped with a dollop of sour cream and extra fresh dill, if desired.
💡 Profitipps
- ✓Ensure the grated potatoes are as dry as possible to prevent the dough from becoming too wet.
- ✓Be generous with pinching the edges to seal the dumplings, preventing the filling from leaking out during cooking.
- ✓You can prepare the fish filling ahead of time and refrigerate it until ready to assemble the dumplings.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Use smoked fish for a different flavor profile.
- Add a pinch of nutmeg to the potato dough for extra warmth.
- Serve with a simple dill-sour cream sauce by mixing sour cream with chopped dill, salt, and pepper.