Finnish Fish Balls | Kalapullat

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

fresh fish

🥗Healthier: canned fish

💰Cheaper: frozen fish

Canned fish is convenient and often more affordable.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is easier to store and still adds flavor.

Prepare the dough by mixing flour, yeast, sugar, and salt in a bowl.

Warm the milk until lukewarm and add to the dry ingredients.

Melt the butter and mix it into the dough.

Knead the dough until smooth and elastic, about 5-10 minutes.

Cover the bowl with a cloth and let it rise in a warm place until doubled in size, about 1 hour.

While the dough rises, prepare the filling by cooking the fish and mixing it with chopped onion, dill, and black pepper.

Once the dough has risen, punch it down and divide it into equal pieces.

Roll each piece into a flat circle and place a spoonful of the fish filling in the center.

Fold the edges over the filling to create a bun shape and pinch to seal.

Place the buns on a baking sheet lined with parchment paper and let them rise for another 30 minutes.

Preheat the oven to 200°C (400°F).

Brush the tops of the buns with beaten egg for a golden finish.

Bake in the preheated oven until golden brown, about 15-20 minutes.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens