Warmia Mazury Powisle
Masurian pike dumplings
Stuffing:
Mince fish, fry onion on oil until transparent, mix all together and season with spices
Dough:
Sieve flour add salt, water and egg. Work well dough. Divide into parts and roll each piece into a thin sheet. Form circles of around 7 cm in diameter. In the middle of each circle put 1 teaspoon of stuffing afterward fold and tightly pinch the edges to close. Dumplings boil in salted water. Serve it with lemon - cream sauce or parboil it on butter and serve with dill - cream sauce
Mince fish, fry onion on oil until transparent, mix all together and season with spices
Dough:
Sieve flour add salt, water and egg. Work well dough. Divide into parts and roll each piece into a thin sheet. Form circles of around 7 cm in diameter. In the middle of each circle put 1 teaspoon of stuffing afterward fold and tightly pinch the edges to close. Dumplings boil in salted water. Serve it with lemon - cream sauce or parboil it on butter and serve with dill - cream sauce
Ingredients:
Stuffing:
0,5 kg pike fillet
0,25 kg smoked vendace, also can be smoked lavaret or mackerel
1 onion
salt and pepper
Dough:
flour
hot water
pinch of salt
egg
Stuffing:
0,5 kg pike fillet
0,25 kg smoked vendace, also can be smoked lavaret or mackerel
1 onion
salt and pepper
Dough:
flour
hot water
pinch of salt
egg
The recipe is from:
Karczma Stary Młyn
Upałty 2
11-500 Giżycko
Polska
[email protected]
www.karczma-upalty.com
