Polish baked dumplings with cod fish
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Polish baked dumplings with cod fish
Did you get bored with Polish “pierogi” (cooked or fried dumplings with various fillings)? Bake those delicious Christmas dumplings with cod fish and raisins! You can serve them as an appetizer or as a main dish with a salad with cooked beets. I just love their rich flavor!



250 g spelt flour
18 g dry yeast
5 g brown sugar
1/8 liter goat’s milk
1 egg
30 g butter
a pinch of salt
+ 1 additional egg
1 big parsnip
1 carrot
1 white onion
1/2 cup raisins
200 g cod fish fillet
5 tbsp olive oil
1 tbsp lemon juice
1 tsp black pepper

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Join together a slightly warmed milk, dry yeast, sugar and 3 spoons of flour. Mix all the ingredients gently and let the yeast grow for 15 minutes.

Place the rest of flour and salt in a big bowl. Add the yeast mixture and the egg. Knead the dough for 10 minutes. Then melt the butter and let it cool down a bit.

Add it to the dough and knead it until it is smooth and does not stick to your fingers anymore.

When ready, let the dough grow in a warm place for an hour. Cover it with a cotton towel and make the filling in the meantime.

Peel the vegetables and grate them on a thick grater. Wash the fish, sprinkle it with lemon juice and divide into small pieces.

Heat the olive oil on a pen, add the vegetables, fish and raisins, fry until soft. Then season the filling with salt and pepper. If too dry, add a bit of water and place aside.

Preheat the oven to 200°C. Divide the dough into 8 equal parts, roll out each of them to a roundish shape and place a spoon of the stuffing in the middle of each circle.

Close the round shapes to regular semicircles. Join the edges well by pressing them with a wooden fork. Let them grow for another 30 minutes.

Smear the tops of the dumplings with a mixed egg. It will make them glossy. Decrease the oven temperature to 180°C. Place the dumplings on a flat baking tray lined with a piece of baking paper and bake until golden brown, so for about 45 minutes