Now You're Cooking: Seafood Dumplings
Published Tuesday, January 10, 2012 12:42PM CST
Last Updated Tuesday, June 19, 2012 2:14PM CST
4 cups flour
5 tbsp duck fat or butter
2 tbsp sour cream
3 whole eggs, beaten
2 tsp salt
1 ½ cups water
Mix all wet ingredients together. Add to flour and salt. Mix and form into a dough. Knead for 5 minutes. Cover and set aside.
¼ cup chopped pickerel or pike
¼ cup prawns, chopped
1 tsp green onions, chopped\1 tsp red peppers, chopped
Salt and pepper to taste
½ tsp coriander, ground
½ tsp cumin, ground
1 egg white, beaten
Mix all ingredients together. Mix well. Set aside.
Roll out perogie dough and cut them into 3 inch squares. Place ½ tsp of fish mixture into the centre of the dough. Wet the edges with a little water. Pull the sides up making a little purse. Poach the dumplings for about 10 minutes. Serve tossed in a little butter or with your favorite dipping sauce.