Sweet potato dumpling filled with haddock

For sweet potato stuffing

Components

• 6 onions, finely chopped
• 1/2 cup of tea oil
• 500 grams of sweet potato
• 3 tablespoons of brown sugar

Ready state

1. Put the onion in a pan and heat over medium flame. Allow it to soften rapidly. Pour in the oil, reduce the heat, and let it cook for 2 hours until it begins to caramelize. Stir frequently after the first hour to prevent burning. Add the sugar and stir until it forms a golden paste. While the onion is cooking, get the potatoes ready.

1. Remove the skins from the potatoes and place them in a pot filled with water. Bring it to a boil over high heat and cook for 40 minutes. Use a fork to test if they are done.
2. Rinse the potatoes and run them through a juicer to create a puree.
3. Once the onion paste is prepared, combine it with the mashed potatoes. Reserve.

For the haddock sauce

Components

• 300 grams of imported smoked haddock
• 1¼ cups of fresh milk cream (tea)
• 1 1/4 cups of milk (tea)
• 2 tablespoons of butter
• 4 tablespoons of olive oil
• Half of a chopped onion
• 2 sprigs of fresh thyme
• One bay leaf
• Add salt and ground pepper as desired.
• ground nutmeg as desired
• almonds that have been whitened for decoration
• Dill leaves used for decoration

Ready state

1. Rinse the haddock under running water. Using a sharp knife, slice the fish into cubes.

1. Place the haddock cubes in a bowl and pour milk over them. Let the fish soak in the milk for 2 hours. Then, discard the milk.
2. Place the fish in a pan. Add the milk cream, thyme, and bay leaf, then cook over low heat. Allow it to simmer for a few minutes, but avoid boiling. Using a skimmer, move the fish to a bowl and leave the cream in the pan.
3. In a different pan, combine the oil and butter. Heat over medium flame and once warm, add the onion. When the onion softens, pour in the haddock cream and cook until it slightly thickens. Add the haddock cubes, season to taste, and set aside.

For the vareniki

Components

• 1 tea cup of wheat flour
• 1/2 cup of semolina (tea size)
• Four eggs

Setup phase

1. On a flat surface, combine the wheat flour and semolina, shaping them into a mound with a hollow center.

1. In a bowl, lightly beat the eggs with a fork just to combine them.
2. Create a well in the center of the flour volcano and add the eggs inside. Knead thoroughly with your hands until the mixture is smooth and uniform. Form a ball, cover it with plastic wrap, and let it rest for 15 minutes.
3. Using a noodle roller or cylinder, roll out the dough until it reaches a thickness of 0.2 cm.
4. Using a cutter, cut the dough into circles. Next, place one tablespoon of sweet potato cream in the center of each circle and seal the varenik. Press the edges with a fork to prevent the filling from spilling out.
5. Place a pot of water on high heat. Once it reaches a boil, add the varenicks. Cook for 10 minutes or until they float to the surface, then remove them with a wooden utensil.