Fish Dumplings
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 dumplings
- 2 large eggs
- 2 cups whipped cream
- 1 teaspoon fine sea salt
- Carbohydrate 3 g(1%)
- Cholesterol 60 mg(20%)
- Fat 4 g(5%)
- Fiber 0 g(0%)
- Protein 9 g(18%)
- Saturated Fat 2 g(9%)
- Sodium 147 mg(6%)
- Calories 83
Preparation Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.) In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream. With a spoon, form the dumpling mixture into small balls. Note:If serving the dumplings on their own, bring a pot of salted water (or fish stock) to a boil. Add the dumplings, reduce the heat, and simmer for about 7 minutes, until cooked through. Remove with a slotted spoon, and serve with béchamel sauce, if desired.
Preparation Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.) In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream. With a spoon, form the dumpling mixture into small balls. Note:If serving the dumplings on their own, bring a pot of salted water (or fish stock) to a boil. Add the dumplings, reduce the heat, and simmer for about 7 minutes, until cooked through. Remove with a slotted spoon, and serve with béchamel sauce, if desired.
