Varenyky with flounder and parsley

Step 1

First sift the flour and make a lump on a wooden table. Make a well in this lump and pour a little cooled and salted drinking water into it, and quickly start kneading the dough. Knead the dough for about 10 minutes with your hands until smooth and medium density, then cover it with a towel and put it in the refrigerator for 30 minutes. If you don't have enough experience - do the same in a bowl. The quality of the dough will not change.

Step 2

For the stuffing, boil the potatoes in their shells. Wash the back of the flounder in a small amount of water. Cool the flounder in the broth and separate the fillet from the skin and bones.

Step 3

Knead the fillet with a fork. For 400 g of fillet that had time to cool, you need to take 150 g boiled and sliced through a sieve potatoes, 70 milliliters of olive oil, a bunch of salt and 40 g of parsley greens. Stir everything to a homogeneous mass. Taste and salt more if necessary.

Step 4

After "resting" roll out the dough with a rolling pin to a minimum thickness and cut out small circles with a shot glass. Put a teaspoon of mincemeat on each circle and seal the dumplings. Place the dumplings on a board slightly dusted with flour and cover with a cloth napkin until cooked.

Step 5

It will be convenient to cook in a wide pot of 4-5 liters. Pour water and bring to a boil. Salt well and throw the dumplings into the boiling water. Cook for 10-15 seconds, until the dumplings start to float. Remove the dumplings with a sieve or a skimmer and dress with melted butter and parsley, add 2 tablespoons of fish broth. Serve immediately at least 25 pieces per serving and immediately cook the rest. Such dumplings are not left "for later".