Codfish dumplings. Using on/off turns, chop fish coarsely. For the dumplings: Rinse fish, pat dry and chop. Remove crust from bread, dice and mix with cream and let soak for a few minutes.
I remember my grandmother making them for breakfast with eggs or at lunch or dinner with codfish. They are deceptively easy to make, and quite tasty. Below is the basic recipe for domplines.
Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, codfish dumplings. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Codfish dumplings is one of the most popular of current trending foods on earth. It's enjoyed by millions every day. It is easy, it's quick, it tastes delicious. They're fine and they look wonderful. Codfish dumplings is something which I've loved my entire life.
Using on/off turns, chop fish coarsely. For the dumplings: Rinse fish, pat dry and chop. Remove crust from bread, dice and mix with cream and let soak for a few minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can cook codfish dumplings using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Codfish dumplings:
- {Prepare 450 g of salted cod, presoaked and salt removed.
- {Take bunch of fresh parsley, finely chopped.
- {Make ready 450 g of potatoes.
- {Take 1 of large onion, finely diced.
- {Get 3 of garlic cloves, finely diced.
- {Prepare 2 of medium eggs, beaten.
- {Prepare to taste of Salt.
If you want to liven up the recipe even more, you can add one or two minced cloves. A communal dish of Dumplings and Cod Fish. Puerto Rican Cod Fish & Dumplings When preparing the dish, you must select tender eel meat without bones to chop into minced eel.
Instructions to make Codfish dumplings:
- To remove the salt from the cod, soak skin side up for 24 hours in cold water changing it 4-6 times during the 24 hours..
- Boil the potatoes whole with skin on in a pot of salted water along with the cod. Drain well once cooked through..
- Peel the potatoes once cool enough to handle. Mash the potatoes well making sure it's lump free..
- Flake the cod with your fingers removing any fish bones and skin. The traditional way of turning the fish into a paste like form would be to put it into a clean cloth and wrapping it tightly in the cloth and then rubbing the cloth using your hand against a surface such as a kitchen counter. This in turn would also remove any excess moisture from the fish..
- Next add the cod, parsley, onions, garlic and eggs to the mashed potatoes and mix everything well..
- Season with salt if needed. Using your hands mix the mixture for a couple of minutes..
- Heat a deep fat frying pan over medium-high with or a pan with enough oil to submerge half the dumpling..
- Using two spoons, mold it into a dumpling then gently drop it into the oil. Fry each side for 1-2 minutes. Repeat until the potatoe mixture is finished. Ensure not to add too many dumplings to the oil at once as you want to give them enough room to fry and not stick to each other..
With a bit of starch, repeatedly roll and knead the minced eel into circular pieces with the right thickness. To assemble the dumplings, take a dumpling wrapper and lightly wet the edge with water. Fold dumpling in half to completely enclose the filing. Press the edge with your fingers to ensure it's tightly sealed. For the saltfish, soak the salt cod overnight, changing the water a couple of times.
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