Traditional Gefilte Fish

1.In a food processor, combine the fish fillets, finely chopped onion, eggs, matzo meal, sugar, salt, black pepper, white pepper, garlic powder, and paprika. Pulse until the mixture is smooth and well combined, scraping down the sides as needed.

2.Wet your hands and form the fish mixture into oval-shaped dumplings, about 2-3 inches long. Place them on a plate and refrigerate for 30 minutes to firm up.

3.In a large pot, bring the fish stock or water to a gentle simmer over medium heat. Add the sliced carrots and cook for about 5 minutes until slightly tender.

4.Carefully add the fish dumplings to the simmering broth. Cover the pot and let them poach for 30-40 minutes, or until they are cooked through and firm to the touch.

5.Once cooked, remove the dumplings and carrots from the pot and set aside. Strain the broth to remove any solids, then return the clear broth to the pot and keep warm.

6.If desired, stir in fresh dill and lemon juice into the broth for added flavor.

7.To serve, place the gefilte fish dumplings on a platter with the carrot rounds, ladle the warm broth over the top, and garnish with additional dill.