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Chilled Whitefish & Pike Dumplings with Sorrel*

Serves 4

1/2 C finely crushed unsalted crackers
1 lb whitefish
1 lb pike
2 onions
2 carrots
1 egg
2 egg whites
1/2 tsp ground white pepper
4 C fresh or canned low-sodium chicken stock
1 onion, finely diced
1 T minced garlic
3 T malt vinegar
1 C sorrel leaves, tightly packed, center ribs and stems removed
8 small new potatoes
1/2 O plain nonfat yogurt

Grind whitefish, pike, carrots, and 1 onion together in a meat grinder and place in a mixing bowl. Add cracker meal, eggs, half the pepper, and 1/2 C chicken broth. Mix well, cover, and refrigerate for 30 minutes.

Meanwhile, cook the second chopped onion and garlic in cooking spray until the onion is soft, about 5 minutes. Add malt vinegar and remaining chicken stock; increase heat to high, bring to a boil, then reduce heat to low. Roughly chop the sorrel leaves and add them to the soup.

Wet your hands with water and form 12 egg-shaped dumplings with the chilled fish mixture. When all the dumplings are formed, carefully drop them into the soup, add the potatoes, replace the cover, and simmer 20 minutes.

Remove the pot from the heat and transfer the dumplings to a large bowl or plastic container. Place yogurt in a small bowl, thin it with 1/2 C of hot soup, and return it to the soup. Pour the soup over the dumplings and chill completely, at least 3 hours.

Just before serving, remove the dumplings from the soup and divide among 4 soup bowls. Spoon the chilled soup around the dumplings and serve.


  • Use unsalted Saltines, Carr’s water biscuits, or Matzoh Meal for crushed crackers.
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