Fish fillet and onion to scroll through Mincer, add spices for fish dishes, pepper and salt to taste. Adding to the stuffing fillet of sea language manti to be not dry.

For this dish I used a mixture of white rice Mistral fragrant and quinoa and basmati rice Quinoa mix. Rump pour water and cook until soft (about 7 minutes after boiling). If the water is completely absorbed during this time, then drain. Rice/quinoa to cool.

To prepare the dough in a deep bowl pour water, add the egg and salt, mix well. Gradually powdering flour, knead the dough. The dough should be well knead for 10-15 minutes, it should be elastic. Then roll into a ball, cover with a towel and leave for 30 minutes to "rest". The finished dough divided into 2 parts (one to leave covered in the tank). The second part of the roll out very thin (1-1. 5 mm) and use a saucer to cut circles.

Figure to connect with fish mince and mix well. In the center of each circle put 2 tablespoons of the prepared filling, bonding the opposite edges of the dough, leaving the center hole.

Then bonding the resulting "ears" on both sides. Lubricate the levels of Montevarchi sunflower oil and put the dumplings so that they do not touch each other. Boil dumplings for approximately 45 minutes. Repeat this procedure with the second half of the test. Of this number ingredients I got 10 pieces.

Serve dumplings hot with sauce, sprinkle with finely chopped green onions. For the sauce: mix the prepared horseradish and natural yoghurt, add red (or regular) salt to taste.