Green Dumplings with Salmon

	Thoroughly wash and dry the fresh parsley. Place it in a blender, add 3 tablespoons of water, and blend it into a puree.
	Sift the flour into a deep bowl, add salt, crack in the egg, pour in the remaining water, and add the parsley puree. Knead the dough, cover with a damp towel, and let it rest for 30 minutes.
	Bring water to a boil in a pot, add salt. Submerge the salmon fillet in the boiling water and cook for 15 minutes. Peel and finely chop the onion and garlic. Remove the fillet from the pot, let it cool slightly, then mash it with a fork until smooth. Add the finely chopped onion, garlic, and lemon juice. Season with salt and pepper, and mix well.
	Divide the dough into two parts. Roll out one half on a lightly floured surface into a thin layer. Visually divide the layer in half. On one half, place 1 teaspoon of filling with intervals of about 3-3.5 cm.
	Cover with the second half of the dough. Press the edges tightly together.
	Using a small glass, cut out circles with the filling. Arrange the dumplings on a floured tray and place them in the refrigerator. Roll out the remaining dough and shape the dumplings similarly. Cook them like regular dumplings.