Black rice flour fish dumplings

Photo by Anna Tis from Pexels

Servings: 12
Cooking time: 40 minutes
Kcal .: 68.6
Proteins, g .: 3.9
Fats, g .: 1.9
Carbohydrates, g: 9.3

black rice flour – 120 g (or substitute plain rice flour, but black rice is rich in fiber and much more useful, although any flour can be used)
egg yolk – 1 pc.
psyllium – 1 tsp (this is the powder of the husks of plantain seeds, here it acts as a gluing of gluten-free flour)
water – 70 ml.
coconut oil – 3 tsp (or take any other vegetable oil, but it is coconut that does not emit carcinogens during heat treatment)
black cuttlefish ink – 8 g (for giving black color, but it is quite possible to do without them)
minced fish – 200 g (50/50 – where 100 g from any redfish, I have a salmon + 100 g from any white fish, I have a hake)
leek – 1 pc.
egg white – 1 pc.
salt – 1 g (pink, Himalayan – to taste)
ground black pepper – 2 g

Cooking method:

  1. Mix psyllium and water, leave for 15 minutes to swell.
  2. Add cuttlefish ink for a blacker effect.
  3. Add the yolk, psyllium mass, oil, salt, and spices to the flour.
  4. Knead plastic dough like plasticine.
  5. Roll out the finished dough with a silicone rolling pin on a silicone mat or between two sheets of food plastic wrap.
  6. Cut the rounds.
  7. Insert the filling into each – fry the onions in coconut oil, stir in the minced fish, egg white, salt, pepper, and spices.
  8. Make dumplings.
  9. Boil dumplings in salted water for 10-15 minutes.
  10. Serve with red caviar, sauce (tomato paste + natural yogurt + salt + spices), and herbs. Bon Appetit!

6 thoughts on “Black rice flour fish dumplings”

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