Dumplings, in overwhelming variety, are one of the true glories of Central European cooking. This recipe for fish dumplings is worthy of entertaining your favorite guests. I find it easier to have all ingredients ready and never overcrowd the pan while cooking the dumplings.
- 2 quarts water
- 2 tsp salt
- 2 cups (2 slices) of soft bread crumbs
- 1 egg well beaten
- 1/4 cup milk
- 1 lb fish fillets (sole, cod or trout)
- 1 tbs butter
- 3 tbs chopped onion
- 2 tbs grated parmesan cheese
- 1 tsp finely chopped parsley
- 1/2 tsp monosodium glutamate
- 1/4 tsp white pepper
- 1/4 cup flour
Bring 2 quarts of water and 1 tsp salt to a boil in a large heavy saucepan.
In a large bowl, blend thoroughly and set aside 2 cups of soft bread crumbs, 1 well beaten egg and 1/4 cup of milk.
With a damp clean cloth, wipe 1 lb of fish fillets. If frozen, thaw according to directions on package. Force through the medium blade of a food chopper.
Heat 1 tbs of butter over medium heat and add cook 3 tbs of onion until transparent.
Add the fish and the contents of the skillet to the bread crumb mixture with 2 tbs of grated parmesan cheese, 1 tsp finely chopped parsley, 1 tsp salt, 1/2 tsp of monosodium glutamate, and 1/4 tsp white pepper.
Shape the pieces of the fish of mixture into balls about 1 and 1/2 inches in diameter. Roll lightly in 1/4 cup flour.
Drop the dumplings into boiling salted water. Cook only as many dumplings at one time as will lie uncrowded one layer deep. Cook about 6 minutes or until dumplings rise to the surface of the water. Remove with a slotted spoon and drain over the water for a few seconds.
Yields 12 dumplings
Serve immediately with mushroom sauce (Champignon Sosse) if desired:
2 tbs butter
- 2 tbs flour
- 1/4 tsp salt
- 1/4 tsp monosodium glutamate
- Few grains of pepper
- 1 cup milk
- 1/2 cup sliced mushrooms
Heat 2 tbs butter in a skillet on low heat. Blend in 2 tablespoons flour, 1/4 teaspoon salt, 1/4 tsp monosodium glutamate and a few grains of pepper.
Heat until the mixture bubbles. Remove from heat. Add gradually, stirring in one cup milk. Cook rapidly and stir constantly until sauce thickens. Cook 1 to 2 minutes longer. By the way, at this point, you have made traditional white sauce. If you prefer it thin, (Dunne Weisse Sosse), reduce the butter and flour to 1 tbs each.
Heat 1 tbs of butter in a skillet. Add the mushrooms and cook until lightly browned and tender and mix into the cooked white sauce.
Gesegnete Mahlzeit! Blessed Meal!