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Before you jump to Codfish dumplings recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
Ingesting healthy foods can make all the difference in how we feel. We are likely to feel way less gross when we increase our daily allowance of nutritious foods and decrease our consumption of junk foods. A little bit of pizza doesn’t cause you to feel as healthy as eating a fresh green salad. Sometimes it’s hard to find healthy foods for treats between meals. Finding snacks that help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that you can use when you need an instant pick me up.
Whole grain foods are an excellent choice for a fast healthy snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. Chips and crackers created from whole grains can be excellent for quick snacks to eat on the go. Deciding on whole grain snacks is always far better than eating the highly processed grains we commonly obtain in our grocery stores.
You do not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to codfish dumplings recipe. To make codfish dumplings you only need 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Codfish dumplings:
- Provide 450 g salted cod, presoaked and salt removed
- You need bunch fresh parsley, finely chopped
- Prepare 450 g potatoes
- Provide 1 large onion, finely diced
- Take 3 garlic cloves, finely diced
- Use 2 medium eggs, beaten
- Prepare to taste Salt
Steps to make Codfish dumplings:
- To remove the salt from the cod, soak skin side up for 24 hours in cold water changing it 4-6 times during the 24 hours.
- Boil the potatoes whole with skin on in a pot of salted water along with the cod. Drain well once cooked through.
- Peel the potatoes once cool enough to handle. Mash the potatoes well making sure it's lump free.
- Flake the cod with your fingers removing any fish bones and skin. The traditional way of turning the fish into a paste like form would be to put it into a clean cloth and wrapping it tightly in the cloth and then rubbing the cloth using your hand against a surface such as a kitchen counter. This in turn would also remove any excess moisture from the fish.
- Next add the cod, parsley, onions, garlic and eggs to the mashed potatoes and mix everything well.
- Season with salt if needed. Using your hands mix the mixture for a couple of minutes.
- Heat a deep fat frying pan over medium-high with or a pan with enough oil to submerge half the dumpling.
- Using two spoons, mold it into a dumpling then gently drop it into the oil. Fry each side for 1-2 minutes. Repeat until the potatoe mixture is finished. Ensure not to add too many dumplings to the oil at once as you want to give them enough room to fry and not stick to each other.
With a bit of starch, repeatedly roll and knead the minced eel into circular pieces with the right thickness. To assemble the dumplings, take a dumpling wrapper and lightly wet the edge with water. Fold dumpling in half to completely enclose the filing. Press the edge with your fingers to ensure it's tightly sealed. For the saltfish, soak the salt cod overnight, changing the water a couple of times.
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