👨‍🍳 作り方

1. 1

   For the dumpling dough: Combine 200g flour and 1/2 tsp salt in a bowl. Make a well in the center and add the egg and about 50ml water. Mix to form a stiff dough, adding more water if necessary. Knead until smooth, then cover and let rest for 15 minutes.

2. 2

   Cook the salmon fillet in lightly salted boiling water for about 5-7 minutes, until just cooked through. Drain, let cool slightly, then flake into small pieces. Discard any skin or bones.

3. 3

   In a bowl, combine the flaked salmon with half of the chopped dill and 1/4 tsp salt. Mix gently.

4. 4

   Roll out the dumpling dough thinly on a floured surface. Cut into small squares (about 5x5 cm).

5. 5

   Place a small spoonful of the salmon mixture in the center of each dough square. Fold the dough over to create a triangle or pouch, pressing the edges firmly to seal. You can also bring the corners together to form a small parcel.

6. 6

   Bring a large pot of salted water to a gentle boil. Carefully add the dumplings and cook for about 5-7 minutes, or until they float to the surface and are cooked through. Drain and set aside.

7. 7

   For the dill sauce: Melt butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute, stirring constantly, to form a roux.

8. 8

   Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring, until the sauce thickens. Stir in the heavy cream.

9. 9

   Remove from heat. Stir in the remaining chopped dill, lemon juice, 1/4 tsp salt, and a pinch of white pepper. Taste and adjust seasoning.

10. 10

    Gently add the cooked dumplings to the dill sauce and warm through for a minute or two. Serve immediately.