Witches (dumplings) with salmon

Not so long ago I received a recipe book "Polish cuisine" as a gift from my friend Julie. It's true what they say - don't have 100 rubles, but have 100 friends! I have been studying this book for several weeks, reading the recipes, looking for translations of unfamiliar words. I have already managed to cook a lot of dishes according to the recipes of the book and will gradually share them with you. The first dish is witch hazel. I must admit that I was very intrigued by the name. In Polish cuisine, kolduny are small dumplings with almost transparent dough. The author of the book suggests making them with salmon. For me, dumplings with fish were exotic until recently, so I took a risk. It turned out very tasty, tender and at the same time hearty. Fish stuffing is very organically combined with the dough. Also such kolduns can be an addition to fish soup or fish soup soup. Thank you, Julia, for expanding my culinary boundaries!

Composition:

batter:

• flour - 400 gr.
• water - about 125 gr.
• salt - a pinch

stuffing:

• salmon fillets - 400 gr.
• onion - 200 gr.
• yolk - 2 pcs.
• cream butter - 50 gr.
• dill - 1 small bundle
• salt, pepper - to taste

serving:

• bread crumbs - 2 tbsp.
• cream butter - 50 gm
.

Cooking witches with salmon:

For the filling you can use any red fish - salmon, trout, salmon.
Clean the fillet from the skin, remove the bones and cut into 1 cm thick slices.
Heat 2 tbsp. of oil in a frying pan and fry the fish for 2 minutes on each side.

I got crafty and took the bones out after the fish was roasted - the fish easily breaks down into fibers and the bones come out with no problem.

Clean the onions, chop finely and fry until browned in a few spoonfuls of oil.

Put the fish and onion through a meat grinder, add salt and pepper.

Add 2 egg yolks and finely chopped dill greens to the minced fish and mix.

Prepare the dough for witch hazel - it is prepared on the same principle as the dumpling dough.
Sift 350 grams of flour onto the table, add a pinch of salt and gradually pour in water to knead a soft, elastic dough until it stops sticking to your hands.

Knead the dough until it stops sticking to your hands.

You can add an egg or egg yolk to the dough, but the dough is more tender and delicate without them.
On a flour-dusted table, roll out some of the dough into a layer about 2-3 mm thick.

Using a mold or a knife, cut the dough into circles with a diameter of 4-5 cm or squares with a side of 4 cm. Place the filling on the dough pieces and mold the dumplings.

To do this, fold the piece of dough with the filling in half and mold it into a sort of dumpling.

Then connect the pointy ends together and mold the sorcerer.

Bring about 3 liters of salted water to a boil, put some of the kolduns in the boiling water, stir and cook until they float, then cook for about 2-3 more minutes and remove.

Fry the bread crumbs from the grated bun in the remaining butter.
Arrange the kolduns on plates, drizzle with butter and bread crumbs, and serve.

And serve.

Good appetite!"