Fish dumplings

• 500 g (1 lb) small fish
• 1-2 onions
• 1

Bone the fish and chop it (do not grind it) to a fine consistency. Put the bones and head in a saucepan and set aside. Pound the chopped onions, dill, pepper and salt in a mortar and mix with the fish purée. Mix the flour with a little milk to form an elastic mass. Add the beaten eggs, butter and chopped parsley. Combine with the fish mixture to a uniform consistency. Form into balls the size o