Dumplings with salmon and pike perch

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  Pour flour into a bowl in a small slide. Make a small depression on top with a spoon and break two eggs into it. Draw a groove around the perimeter, pour milk there, add 20 grams of salt and vegetable
  oil. Knead the dough by hand (or use a food processor mixer to coarse it and then stir by hand).
• 
  Make a hemisphere of the dough, kneading it so that all cracks and irregularities are on the bottom, turning the edges inward. The dough should be about 800 grams, this is enough for ten servings of ten dumplings each. Put the finished dough in the refrigerator for twenty minutes, so that it rests, and all the “seams” on the underside will smooth out by themselves during this time.
• 
  Cut the fish, cut the fillet (about 180 grams of pike perch and 450 grams of salmon) into small cubes, and cook the broth from the heads, bones and tails, in which the dumplings will need to be served (but not cooked): put everything in cold water, add the chopped onions, leeks, carrots and crushed garlic cloves. Season with salt and pepper. Once the water boils, reduce heat to low.
• 
  For the fish broth to be rich, you need to cook it over low heat for about five hours, but you can limit yourself to less time. Prepare the filling for the dumplings: add finely
  chopped proteins of three boiled eggs, fried onions, cream, olive oil to the fish fillet and chop two branches of dill there. Season with salt and pepper to taste, mix well.
• 
  Remove the dough from the refrigerator, roll it out with a rolling pin to a thickness of 1–2 mm and use a 4.5 cm diameter culinary ring or any other object of suitable shape with sharp edges to cut circles out of it.
• 
  Put about a teaspoon of the filling in the center of each mug, fold it in half, pinch the edges and connect the corners, giving the dumplings a round shape. There will be quite a lot of dumplings –
  about a hundred pieces, so some can be frozen.
• 
  Boil the dumplings for five to six minutes in five liters of water with 50 grams of salt, bay leaf, two crushed garlic cloves, black peppercorns and three whole sprigs of
  dill.
• 
  Serve boiled dumplings in hot fish broth, decorate the dish with herbs and garlic slices – thin, almost transparent garlic slices.

The secret of these dumplings is in the freshest chilled salmon: it should be no more than two days old so that the layers of fat do not taste bitter.