👨‍🍳 作り方

1. 1

   In a large bowl, combine flour, salt, and pepper.

   💡 プロのコツ: Ensure all dry ingredients are well mixed.
2. 2

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

3. 3

   In a separate small bowl, whisk the egg and milk.

   💡 プロのコツ: Do not overmix the egg and milk.
4. 4

   Add the egg-milk mixture to the dry ingredients and stir until just combined. Do not overwork the dough.

   💡 プロのコツ: The dough should be slightly sticky.
5. 5

   Gently fold in the finely chopped fish and fresh dill.

   💡 プロのコツ: Be careful not to mash the fish.
6. 6

   Bring the vegetable broth to a gentle simmer in a large pot.

   💡 プロのコツ: The broth should not be boiling vigorously.
7. 7

   Using two spoons, form small quenelles or balls of the fish mixture and carefully drop them into the simmering broth.

   💡 プロのコツ: Work in batches to avoid overcrowding the pot.
8. 8

   Poach the dumplings for 15-20 minutes, or until they float to the surface and are cooked through.

   💡 プロのコツ: A skewer inserted into a dumpling should come out clean.
9. 9

   Remove dumplings with a slotted spoon and serve hot.

   💡 プロのコツ: Serve with a dollop of skyr or a light dill sauce.