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!

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