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Yield: Approximately 12 Dumplings

2 pounds scrod or cod, boned, skinned and filleted
1 teaspoon salt
2 teaspoon pepper
1 teaspoon minced dill
1 teaspoon minced fresh thyme leaves, or 2 teaspoon powdered
1 large onion, chopped
2 cloves garlic, chopped
2 cup fine breadcrumbs
2 egg yolks
2 cup ice water
2 egg whites, beaten thick
6 cups strong chicken or vegetable broth
6 cups water

1/4 pound butter
1 pound white mushrooms, cut into small cubes
2 tablespoons all-purpose flour
4 cups broth from the cooked fish balls

1. Cut fish fillets into small pieces and combine with the salt, pepper, dill, thyme, chopped onion and garlic in a food processor. Pulverize with the steel blade.
2. Add bread crumbs. Turn on/off several times until blended. Add egg yolks and repeat. Remove to a large bowl.
3. Stir in ice water, a tablespoon at a time.
4. Beat egg whites thick but not stiff and carefully fold into fish mixture.
5. Bring broth and water to a boil in a soup pot. Form fish mixture into oblong balls approximately 3" by 2" and drop them into the pot. When broth returns to a full boil, lower heat to medium-high. Cover, leaving top on a slant for steam to escape. Boil gently 25 minutes. Turn heat off. Cover tightly. Cool in the broth to room temperature. Refrigerate in broth.


1. Melt butter in a skillet. Sauté mushrooms until soft. Stir in flour. Stir in broth, a little at a time, and cook over medium heat until thickened.
2. Heat the dumplings in the remaining broth. Remove with a slotted spoon to a serving platter and pour the mushroom gravy over to serve.

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Food Protection Manager Certification Examination Exp. 9/14/2015