Ingredients:

  • 1 lb (450g) fresh carp, skinless, deboned
  • 1 lb (450g) fresh pike, skinless, deboned
  • 1 medium onion, finely chopped
  • 2 large eggs, beaten
  • 1/2 cup (60g) matzo meal
  • 1 tsp (5g) sugar
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1g) ground white pepper
  • 1/4 cup (60ml) cold water, if needed
  • 8 cups (1.89 liters) water for broth
  • 1 large onion, quartered
  • 2 carrots, sliced
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1 tsp (5g) salt for broth
  • Fresh dill sprigs for garnish (optional)

Instructions:

  1. Cut carp and pike into chunks and place in a food processor. Process until finely ground, about 30 seconds.
  2. In a mixing bowl, combine ground fish, chopped onion, beaten eggs, matzo meal, sugar, salt, and peppers. Mix until well combined—add cold water if the mixture appears too dry.
  3. Cover the fish mixture with plastic wrap and chill in the refrigerator for 1 hour.
  4. In a large pot, combine water, quartered onion, sliced carrots, chopped celery, bay leaf, and salt. Bring the broth to a boil.
  5. With wet hands, form the chilled fish mixture into oval-shaped dumplings.
  6. Carefully place dumplings into the boiling broth. Reduce heat to a simmer, cover, and cook for 40 minutes or until firm.
  7. Remove dumplings from the broth using a slotted spoon and serve warm, garnished with dill and accompanied by horseradish.