Fish Dumplings

• 1 pound cod fillet, skin and bones removed
• 2 large eggs
• 2 to 3 tablespoons

Run the fish through a meat grinder twice; it should be very fine and smooth. (You can also use a food processor, although it can be more difficult to get a smooth consistency that way.)

In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream.

With a spoon, form the