Dumpling Recipes with Pike and Quince from Rostov Chefs

The New Year holidays have come to an end, but the celebrations continue. Ahead is Old New Year (a traditional January holiday), which means Rostov residents will be eating dumplings with surprises.

For those who don«t want to order them at a restaurant or buy them in a store, we asked for several unusual recipes from Rostov chefs.

Brand Chef of Restaurants «Mariage» and Le Cornet Konstantin Pobokin

Brand Chef Konstantin Pobokin said that this year in his restaurants, he prepared homemade dumplings with potato and onion, cottage cheese, sauerkraut, and mushrooms.

«At Le Cornet, we made dumplings that are not found anywhere else in Rostov: with pike, rabbit, porcini mushrooms, bacon, and potato. I will share the recipe for dumplings with pike. We prepared about 30 kilograms and sold them in a day.»

We will need:

• pike fillet — 600 g;

• onion — 150 g;

• vegetable oil — 50 g;

• cream cheese — 150 g;

• butter — 80 g;

• salt — to taste;

• pepper — to taste.

First, boil the pike — for about 15 minutes. After that, separate it by hand into segments, grind it with onion, and stew in oil for no more than five minutes. Add butter to the slightly cooled filling, mix in cream cheese until homogeneous, salt and pepper.

For the dough, you will need:

• flour — 1 kg;

• water — 0.5 l;

• salt — 2 g;

• chicken eggs — 2;

• vegetable oil — 30 g.

After that, prepare the dough. Let it rest under plastic wrap for 20 minutes — and the dough is ready.

Chef of Restaurant «Sad on-line» Olesya Forkosh

Olesya Forkosh suggests diversifying the holiday table and preparing dumplings with caramelized quince and Camembert mousse.

«A bit of magic and wonder is added by the anticipation of that very surprise-prediction. Someone will get married, someone will go to Paris, someone will chase millions, and we will be culinary magicians in search of new tastes and emotions.»

For the dough, you need:

• wheat flour, high grade — 370 g;

• food salt — 7 g;

• chicken eggs — 2;

• drinking water — 150 g;

• sunflower oil — 50 g.

For the filling:

• quince — 140 g;

• cinnamon — 3 g;

• cane sugar — 40 g.

For the mousse:

• Camembert cheese — 75 g;

• Baileys liqueur — 20 g;

• 33% cream — 120 g;

• condensed milk — 50 g.

For the mousse, you will need 33% cream — heat it on the stove, add Camembert, melt it thoroughly and completely, add liqueur — evaporate the alcohol. Add condensed milk to the resulting mixture. Reduce by half, then blend with a blender and let cool. You can also caramelize a slice of quince for decoration.