Dumplings with fish, shrimp and ginger

What do you like to eat dumplings? Butter, soy sauce, sour cream, sprinkled with black pepper, or, as in Soviet times, with vinegar?

How do you prepare the dough for ravioli? With or without eggs? Hot water or cold? Maybe milk or yogurt? I think all these answers are Yes you surely can find and a few others. These eternal debate how to make such as the war sharply - and big-endian, not dying ever.

Therefore, threatening to cause another surge of culinary intransigence, obey at once – we make the dough for dumplings without eggs and ice water. Not because it is scientifically proven that, for example, exactly what develops the gluten better, no. Just because it's always cooked our grandmother. And the dishes from my childhood – almost always the standard. Sometimes, then you meet and tastier options, but always come back to that very taste of childhood.

 





Speaking about the "same" recipe, we've been a little dishonest. Sculpted grandmother had dumplings with the stuffing, as we have. But the dough is definitely, elastic, not torn, no swelling during cooking. And the stuffing is a matter of imagination, and this time our dumplings with fish and prawns, with chilli and fragrant ginger.

For the filling:

• 300 g white fish fillet (we Sudak)
• 200 g raw prawns (peeled)
• 1H.l. finely grated ginger
• 1 small chili pepper
• 2-3 sprigs of cilantro
• salt

For the dough:

• 2 cups flour
• 150-180 g of ice water
• salt

To prepare dumpling dough according to the recipe of our grandmothers, there are three main rules: the flour must be sifted through a sieve, the water should be ice cold (well at grandma's, the water was so cold that it broke the teeth when you drink it), and, third, the dough should rest in bed, covered with a tea towel, for half an hour. Then everything will be OK.

How to prepare:

Sift the flour on a work surface mound in the middle to make a recess in which to pour some water, add salt and with a fork in a circular motion to mix the flour with water, gradually adding the remaining water. Plug helps only at the beginning, then you need to domeshivat hands.

The batter should be thick and elastic, so that the amount of flour and water are approximate, need to control their feelings. Knead the dough on a flour podpylennom table until it no longer sticks to hands and will not stretch. Cover with a towel and leave for half an hour.

The dough, however, you can use ready if necessary to substantially speed up the cooking process.

How to cook stuffing.

Fish fillet without skin and bones and finely chop with a knife into cubes measuring about half a centimeter thick. Shrimp, pre-cleaned, also chop with a knife into pieces slightly larger than the fish. Delicious with raw shrimp, but cooked and frozen too. Very finely chopped hot red pepper (amount to taste), coriander, mix all with fish and shrimp. Grate the ginger, add to the minced meat, salt and knead.

Roll out rested dough on a flour covered table, 2 mm thick, cut out circles and begin making dumplings. The circle of dough put a teaspoon of filling, fold in two and to take the edge.

Dazzle the opposite ends of the resulting "half-moons" of the test. Prepared dumplings put on a floured surface.



Cook in salted boiling water for 3-4 minutes after floating.

Serve with green onions, hot pepper, soy or sweet chili sauce and butter. published

Cook with love ! Bon appetit!

 

See also:

 

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: zveruska.livejournal.com/168429.html