Viennese Uroko Dango

Ingredients

In this Viennese adaptation of Uroko Dango, we incorporate Viennese spices and flavors to create a unique fusion dish. The original Japanese dish typically uses ingredients like soy sauce and mirin for seasoning, while our Viennese version incorporates spices like paprika and caraway seeds to infuse the dumplings with a distinct Viennese taste. Additionally, the traditional Japanese dipping sauce is replaced with a tangy Viennese sauce to complement the flavors of the dumplings. We alse have the original recipe for Uroko dango, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, deboned and minced 500g (1.1 lb) fresh white fish fillets, deboned and minced
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs 2 eggs
• Vegetable oil, for frying Vegetable oil, for frying
• Viennese Sauce: Viennese Sauce:
• 200ml (7 fl oz) sour cream 200ml (7 fl oz) sour cream
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced fish, breadcrumbs, chopped onion, minced garlic, paprika, caraway seeds, salt, and black pepper. Mix well.
2. 2.
   Add the eggs to the mixture and mix until everything is well combined.
3. 3.
   Shape the mixture into small dumplings, about the size of a golf ball.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Carefully place the dumplings into the hot oil and fry until golden brown and crispy, about 5-6 minutes. Cook in batches to avoid overcrowding the pan.
6. 6.
   Remove the dumplings from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
8. 8.
   Viennese Sauce:
9. 9.
   In a small bowl, combine the sour cream, lemon juice, chopped dill, salt, and pepper. Mix well.
10. 10.
    Serve the Viennese Uroko Dango with the tangy Viennese sauce on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and deboned before mincing them. Use a firm white fish like cod or haddock for the best results.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread. Adjust the amount of breadcrumbs as needed to achieve the desired consistency of the dumpling mixture.

Tips & Tricks

• For an extra crispy texture, you can double-coat the dumplings by dipping them in beaten egg and breadcrumbs again before frying.
• Experiment with different Viennese spices like marjoram or thyme to add your own twist to the dumplings.
• Serve the Viennese Uroko Dango as an appetizer or as part of a main course with a side of salad or roasted vegetables.

Serving advice

Serve the Viennese Uroko Dango hot, alongside the tangy Viennese sauce. Garnish with fresh dill or parsley for an added touch of freshness.

Presentation advice

Arrange the Viennese Uroko Dango on a platter, showcasing their golden brown color and crispy texture. Place a small bowl of the Viennese sauce in the center for dipping.