Fish in Envelopes

Very tasty and simple. Minimum ingredients – maximum pleasure.

Servings: 10

Ingredients

How to cook fish in envelopes:

Directions

Cut the slightly frozen (so as not to turn into porridge) fish into cubes.
Finely chop the onion.
Stir fish and onion, salt and pepper a little.
From flour, water, eggs, and butter, knead the tough dough, like on dumplings. Don’t forget to salt it.
You can sculpt the envelopes right away, but it is better if the dough lasts for 1-2 hours.
We roll out thin cakes, put the filling in the center, “seal” the envelopes. Each will turn out to be the size of a palm.
I usually freeze some of the fish in envelopes for future use.
We simply boil the required amount of fish in envelopes in salted water without spices.
Vegetables, of course, optional. Sour cream or mayonnaise – to taste. But even without them, it’s delicious.

Enjoy your meal!

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