Black rice flour fish dumplings

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

Ingredients:
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 red fish, 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!