👨‍🍳 作り方

1. 1

   In a large bowl, combine the chopped salmon, half of the fresh dill, salt, and pepper for the filling.

2. 2

   In another bowl, whisk together the flour and baking powder.

3. 3

   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

4. 4

   Gradually add the milk, mixing until a soft dough forms. Add a little more milk if needed, but do not overmix.

5. 5

   Turn the dough out onto a lightly floured surface and gently knead a few times. Pat or roll the dough to about 1/2 inch thickness.

6. 6

   Cut the dough into 2-inch squares or circles. Place a spoonful of the salmon filling in the center of each dough piece.

7. 7

   Fold the dough over the filling to create a half-moon shape or bring the edges together to form a pouch. Pinch to seal.

8. 8

   Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the boiling water.

9. 9

   Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the dumplings float and are cooked through.

10. 10

    While the dumplings are cooking, prepare the sauce. In a small bowl, combine the sour cream, lemon juice, remaining fresh dill, salt, and pepper. Mix well.

11. 11

    Serve the cooked dumplings hot, with the sour cream-dill sauce on the side.