Dumplings with fish

Dumplings with salmon

Do you know how to make salmon dumplings in your kitchen? Incredibly appetizing, very tender, they literally melt in your mouth. A great alternative to minced meat! Be sure to try this miracle!

These amazing homemade salmon dumplings are a great main course idea for the whole family. Very simple minced meat and thinly rolled dough - that’s the whole secret. By the way, such dumplings can not only be boiled, but also fried, for example. And it’s delicious served with sour cream, herbs or sauce, or with broth.

Ingredients:

Salmon - 400 grams;
Onion - 1-2 pieces;
Flour - 300-350 grams;
Salt - To taste;
Pepper - To taste;
Egg - 1-2 pieces;
Water - 200 Milliliters (as much as the dough will take).

How to cook:

2. First, wash and dry the fish, cut into very small pieces. You should get this kind of chopped minced meat. 3. For juiciness, add onion to the minced meat. So that it is not too noticeable in the filling, you can grate it on a fine grater. Salt and pepper the filling to taste. 4. Now you can start the test. Beat the eggs into a deep bowl. Add a pinch of salt. Add sifted flour. 5. Pour in cold water in a thin stream. 6. Mix the dough thoroughly in a bowl and then knead with your hands. 7. Place on a floured surface and roll out very thin. Cut out small circles. 8. Place the filling in the center. And carefully mold the salmon dumplings at home, giving them the required shape. 9. That's all, all that remains is to put them in boiling salted water and boil until tender. You can store them in the freezer. Bon appetit!

With trout

To prepare fish dumplings with trout you will need at least 2 hours of free time. Ready-made dumplings are enough for 8 servings.

Composition of ingredients

List of required components:

600 g trout;
150 g lard;
2 onions;
1.5 tsp. table salt;
250 ml milk;
1 egg;
500 g flour.

Step-by-step cooking process

You can prepare dumplings with trout according to the following instructions:

To begin with, you will need to cut the trout into long strips to make them easier to put into the meat grinder. The onions need to be peeled and cut into several parts, and the lard should be cut into small pieces.
To make it easier to roll the lard, it should be left slightly frozen.
Now you can put the trout in a meat grinder with a fine grid and grind it. Following the fish, you need to send the onion and lard into the meat grinder. You need to add 1 tsp to the minced meat. table salt and thoroughly stir all ingredients until a single mass is obtained. If desired, you can add freshly ground pepper.
Next, you need to sift the flour into a bowl, make a small depression in the center of the slide, break an egg into it and pour in the milk. You also need to add the remaining salt and mix, and then knead into a soft dough. You may need more flour until the dough stops sticking to your hands. To make the dough easier to knead, the milk can be preheated on the stove.
Then you will need to roll out the finished dough into a large layer with a rolling pin, use a special mold to cut out round pieces and place them on the table. Place the fish filling in the center of each dough circle, pull up and pinch the opposite edges, then connect the opposite corners. Ready dumplings can be boiled immediately or sent to the refrigerator for storage.
To cook, you need to fill a pan with water, add a little salt and boil it. You will need to put the dumplings in boiling water and cook them for 6 – 7 minutes. from the moment the water boils again.

Dumplings with cod

Ingredients:

Flour, about 1.5 cups.
Chicken egg 2 pcs.
A pinch of salt.
Cod weighing approximately 1.5 kg.
Onions 2 pcs.
Greens (I have parsley) half a bunch.
Salt, sugar.
For the broth:
Carrots and onions 1 pc.

Preparation

Mix flour with salt, add eggs, lightly beaten with a fork.
Let's knead the dough. We put it in a bag for 40–50 minutes.
Clean the cod, separate the skin and bones. Cut the fillet into small cubes. Pour the skin and bones with a liter of water and put on low heat, cook a clear broth (after it boils, add the peeled onion and carrot). Salt to taste.
Finely chop the onion and fry until soft with the addition of a pinch of salt and sugar. Finely chop the parsley.
Mix the chopped fish with onions and herbs - the filling is ready.
Separate a quarter of the dough and roll it into a thin layer. Cover the dumpling maker with the rolled out dough.
Place the filling in the indentations.
Cover with a second piece of rolled out dough, press it with your hands, and roll with a rolling pin so that the dumplings separate. Remove excess dough and knock out the finished dumplings from the cells. Place in the freezer for a few minutes, and in the meantime repeat the procedure with the remaining dough and filling.
Strain the broth, discard the bones and skin. Return the broth to the heat, bring to a boil, you can add bay leaves, and boil our dumplings in the broth. I’ll serve it as a first course with broth or as a second course, the choice is yours. Bon appetit to you and your loved ones!

Dough for dumplings

Flour, water and salt are all the ingredients needed for this classic dish. Although some housewives add vegetable oil. Then the homemade dough for dumplings turns out to be more elastic.

First, sift 3 tbsp into a bowl. flour. You should end up with a small slide where you need to make a depression. Pour 1 tsp there. salt and gradually pour in 1 tbsp. water. Now you need to knead the dough so that it doesn’t fall apart during cooking.

Much depends on the quality of flour. Therefore, 3 cups is an approximate proportion. You may need less flour than called for in the recipe. Homemade dumpling dough should be stiff, but not too tight. Don't hammer it too hard. If it doesn’t stick to your hands, it means it’s ready. Now place the ball of dough in a dry, clean container and cover with cling film.

Sometimes sour cream is added to the dough to add tenderness. Some people like to lay eggs. Although the chefs do not recommend it. Indeed, in this case the dough becomes tougher. As a result, the dumplings will not turn out soft and tender.

Far Eastern fish and meat dumplings

Far Eastern dumplings owe their origin to classical Chinese cuisine. Traditionally, they are quite large dumplings by our standards, which are filled with minced meat from several types of fish and meat, and also add various aromatic spices and fresh herbs.

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The method of their preparation is also unique: the dumplings are first boiled in salted water, after which they are fried over fairly high heat for literally a few minutes on each side in a large amount of melted butter. As a result, Far Eastern dumplings stuffed with fish and meat acquire not only an excellent smell and taste, but also a magnificent and undoubtedly attractive golden color, as well as a fried crust!

Ingredients:

Chicken egg (2 pcs.);
Wheat flour (600 g);
Table salt (1 tsp);
Mint (5 g);
Pike perch (100 g);
Chum salmon (100 g);
Pink salmon (100 g);
Pork (250 g);
Onions (100 g);
Ground black pepper (1/4 tsp);
Black peppercorns (5 pcs.);
Bay leaf (2 pcs.);
Butter (60 g);
Sour cream (100 g);
Green onion (10 g);
Dill (10 g);
Parsley (10 g).

Preparation

First, let's prepare the dough. To do this, we need to put the mint in a container, pour one glass of boiling water over it and let it cool. When the water with mint becomes warm, you need to pour the eggs into it, add salt, and mix the resulting mixture. Then sift the wheat flour, make a small depression in the center and add the prepared mixture there. Start kneading the dough.

When the dough stops sticking to your hands and becomes soft and elastic, wrap it in cling film and leave to rest at room temperature for 30–40 minutes.

Next, you need to clean the fish and remove the bones from it, then grind it through a meat grinder a couple of times with the addition of pork and peeled onions. Now you need to add eggs, salt and pepper to your own taste, 1/3 cup of water into the resulting minced meat and mix thoroughly.

Divide the resulting dough into several parts. Roll out each of them on a floured surface to a thickness of several mm. Then you need to cut the rolled out dough into squares approximately 5x5 cm. Place the filling on half of each square.

Next, cover with the remaining half of the square and carefully seal around the edges. Now you need to wrap the middle corner towards the center of the dumpling. And then, in turn, attach each corner to the center, one on top of the other.

The dumplings can be placed on a board sprinkled with flour and placed in the freezer or cooked immediately. So, put a saucepan with salted water, bay leaves and peppercorns on the fire, and, bringing the water to a boil, put the dumplings in it, which we will cook for about 10 minutes.

Now you need to heat the frying pan and melt the butter in it. When the dumplings are cooked, transfer them from the pan to the frying pan and fry over fairly high heat for several minutes on each side until golden brown.

Let's take the ready-made Far Eastern dumplings stuffed with fish and meat from the frying pan and pour them with sour cream sauce with the addition of chopped herbs!

With lard

It will take about 120 minutes to prepare fish dumplings with lard.

Composition of ingredients

You need to take the following set of products:

3 tbsp. l. sour cream;
3 tbsp. flour;
1 tbsp. hot water for dough and 1/2 tbsp. water for minced meat;
3 tbsp. l. butter;
1.5 tsp. table salt;
250 g lard;
1 onion;
1.5 kg fish fillet.

Step-by-step cooking process

Fish dumplings, the recipe of which is supplemented with lard, can be prepared following these instructions:

The first step is to prepare the dumpling dough. You can pour the sour cream into a bowl and add flour to it, sifting it through a sieve, and 1/2 tsp. table salt. Place the butter in a mug, pour hot water over it and stir the ingredients until the butter dissolves. The resulting liquid should be poured into a bowl with flour, mixed and kneaded into a soft dough, adding flour. The desired consistency will be achieved when the dough stops sticking to your hands.
Next, you will need to roll out the finished dough into a large layer and cut out small round pieces from it.
Now you need to prepare the fish filling. You can take fillets of pike perch, catfish or pike. The fish will need to be minced through a meat grinder with a fine nozzle. The onion must be peeled, cut into several parts and also minced through a meat grinder along with lard. The minced meat should be sprinkled with the remaining salt and mixed, periodically adding water.
Then you need to put some of the filling on the circle of dough with a small spoon, pull the opposite edges towards each other and pinch them, then connect the opposite corners, thereby forming a dumpling. All dumplings should be made in the same way.
Afterwards, you need to fill the pan with a large amount of water, boil it and lay out the dumplings. They need to be cooked for about 10 minutes. If the dumplings are frozen, they need to be cooked a little longer.

Ready dumplings with fish can be served with sour cream and garlic sauce.

How to cook lazy fish dumplings

Making dumplings takes a lot of time. But there is a quick and easy way that is accessible even to a novice cook.

Set of ingredients for the dough:

flour – 410 g;
water – 2/3 cup;
salt.

Filling components:

minced fish – 450 g;
one large onion;
spices, salt - to taste.

For cooking you will also need laurel (a couple of leaves), herbs, butter, sour cream or sauce.

Cooking time: 2–3 hours; calorie content – 250 kcal/100 g.

The minced meat is mixed with the diced onion. The mixture is seasoned with salt and pepper and kneaded thoroughly with your hands. Pour flour into a bowl, add water and spices. First, the dough is kneaded with a spoon and then laid out on the table. It is necessary to knead the dough intensively for at least 10 minutes. The tight dough formed into a bun is covered with film and left for half an hour.

After waiting the specified time, the dough is kneaded again and divided into 3 parts. Each of them is rolled into a layer of no more than 5 mm. The minced meat is also divided into 3 parts and distributed evenly over each layer. Then the layers are rolled into rolls. Each of the rolls is cut into small pieces (approximately 1.5 mm).

The dish is cooked in a frying pan in hot oil. The laid out spirals need to be fried on each side for about 3 minutes. Then greens, bay leaves, and water are added. All that remains is to simmer the lazy dumplings under the lid for 10 minutes and put them on the table, topping them with sour cream or sauce.

Fish dumplings with cheese

Products:

Pangasius (sea tongue) - 50 g;
Onions - 40 g;
Cream cheese - 20 g;
Butter - 10 g;
Grana Padano cheese - 5 g;
Spices - to taste;
Pepper - to taste;
Greens - to taste;

For the test:

Flour - 150 g;
Salt - to taste;
Water - 50 g.

Preparation

Chop the fish fillet with a knife.
Chop the onion and fry in butter. Let the onion cool and mix it with the fish mixture.
Add cream cheese, spices, mix thoroughly.
Make the dough partially chouxed. Roll out the dough into a thin layer, cut out circles.
Place the filling on the dough circles. We pinch, connect the edges, run our hands along the edge of the dough, pulling it back and braid it.
Boil the dumplings for about 5 minutes. Sea fish cooks very quickly.
When serving, sprinkle the dumplings with freshly ground pepper, herbs and your favorite cheese.

Recipe for fish dumplings with minced pike

These dumplings can also be eaten on fish days of Lent. They are also suitable for those who are on a diet or simply love fish in all its forms.

Ingredients:

200 milliliters of warm water;
2 tablespoons of vegetable oil;
4 cups flour;
A teaspoon of soda without a pea;
600 grams of pike, boned and skinned;
70 milliliters of heavy cream;
2 large onions;
A little green to taste;
Salt and pepper to taste;
If desired, you can use fish seasoning.

Preparation:

1. First, knead the dough. To do this, mix oil and salt (a teaspoon) in water. Pour this mixture into sifted flour (3.5 cups), knead the dough. The dough should be quite stiff, but elastic. If necessary, you can add another half glass of water.

2.Knead the dough for about 5 minutes, then put it in a bag and refrigerate. Leave for half an hour, it will become even softer and more pliable.

3.Pass the fish fillet through a meat grinder along with peeled onions. If the fish is bony enough, you can do this twice.

4.Add cream and finely chopped herbs to the minced meat. Add salt and season to taste. Mix thoroughly.

5.Roll out the dough into a thin circle. Cut it into round pieces in a stack. Spread the filling and make dumplings in any way convenient for you.

6. Boil water and add salt to taste. You can add bay leaf and peppercorns. Send a batch of dumplings here and boil for about 7 minutes after floating.

Can be served with butter and herbs.

Pink salmon filling

This is a very tender and soft fish. Therefore, try to cut it carefully, as it may break into small pieces. To make delicious dumplings with minced fish, you first need to remove all the bones. Then cut off the fins, head and tail. Remove the skin from the fish. To do this, make a small cut on the back. The peel comes off quickly and easily. Pink salmon is notable for the fact that it can be cut in 5 minutes, since it does not contain small bones. Now start preparing the filling itself.

Fillet (1 kg) can be cut or ground through a meat grinder. It all depends on your preferences. As mentioned above, it is not necessary to add lard, since pink salmon is a moderately fatty fish. Grind or finely chop two large onions into the same fillet. Pink salmon are made more tasty if you add a little lemon juice to the minced meat.

Mix the ingredients well. If desired, you can finely chop 2 cloves of garlic to add flavor. And of course, don’t forget about pepper and salt, which will bring the filling to taste. Now you can make dumplings with fish. You already know how to prepare minced meat and dough, all that remains is to combine everything correctly.

Ingredients:

wheat flour - 320 grams (dough);
eggs - 1/2 pieces (dough);
water - 120 Milliliters (dough);
salt - 7 grams (dough);
flour - 20 grams (dough);
fish fillet - 450 grams (minced meat);
onion - 1 piece (minced meat);
butter - 50 grams (minced meat);
salt and pepper - To taste (minced meat);
butter - 100 grams (for serving).

How to cook “Dumplings with fish”

Sift the flour onto the table and make a well in the center. Pour water into the center, break the egg, add salt and knead the dough. Let the dough rest for about 30 minutes until it becomes elastic.

Meanwhile, prepare the minced meat. Pass the fish fillet through a meat grinder 2 times along with chopped onion. Salt and pepper the minced meat, add melted butter and stir.

Cut the dough into pieces, roll each piece into flat cakes. Place minced fish in the center of the cakes and pinch the edges.

Boil the dumplings in boiling salted water and serve with melted butter.

Classic fish recipe

The process of preparing fish dumplings will take approximately 50 minutes.

Preparation next.

Composition of ingredients

The list of main ingredients is as follows:

340 g wheat flour;
450 g fish fillet;
150 g butter;
1 large onion;
120 ml purified water;
table salt;
fresh ground pepper.

These ingredients are enough for 10 servings of dumplings.

Step-by-step cooking process

Step-by-step instructions on how to cook dumplings look something like this:

You need to pour wheat flour onto the kitchen table, make a hole in the center, pour water into it, beat in an egg, add 7 g of table salt and start kneading the dough. After this, roll the dough into a ball, cover with cling film and leave for 30 minutes until it becomes elastic.
At this time you need to make minced meat. Rinse the fish fillet in cold water, dry it with paper towels, grind it in a meat grinder with a large attachment 2 times, peel the onion, chop it into small cubes, add it to the chopped fish fillet and mix.
Next, you will need to add a little table salt and fresh ground pepper to the resulting minced meat, add butter, previously melted in a frying pan or in the microwave, and stir. The finished dough should be divided into several identical pieces, placed on a sheet of parchment sprinkled with flour, and rolled into round pieces.
Place a small portion of minced fish in the center of each flatbread and form dumplings, pinching the edges. After this, you can put a pan filled with water on the fire, wait for the water to boil, add a little salt to it, put the dumplings in boiling salted water and boil them until tender.

What can I add?

The filling for dumplings includes sauerkraut, soy sauce, cumin, dill, sesame seeds, parsley, garlic, lard, green onions, cilantro, ginger, and cream cheese. Minced meat can be prepared from trout, chum salmon, salmon and other fish.

How to serve a dish

Fish dumplings, the recipe for which is described above, are placed on plates, poured with the remaining melted butter and served. They can also be served with sour cream, mayonnaise or cheese sauce.

Dumplings with salmon

Ingredients:

Salmon - 700-900 grams (approximately; fillet);
Shallots - 2-3 pieces (feathers);
Ginger - 1 teaspoon (chopped);
Garlic - 1 clove (chopped);
Chili pepper - 1 piece;
Dough for dumplings - 450-600 grams (approximately);
Soy sauce - 1 teaspoon;
Mirin - 1 teaspoon;
Fish sauce - 1 teaspoon;
Lime - 1/4 piece (juice).

How to cook “Dumplings with salmon”

1. You can use your favorite or store-bought dough for dumplings.
Store-bought is convenient because it is already cut into pieces. We will need 30-40 pieces of store-bought. Peel the fish and chop finely. Transfer the fish to a deep container. Add soy and fish sauces, mirin and lime juice to it. Add chopped shallots and garlic. Also add chili. Stir. 2. Place about a teaspoon of filling onto a portioned circle of dough. 3. Pinch the edges of the dough well. Place the finished dumplings on baking paper to prevent them from sticking to the surface. 4. I like to fry these dumplings in a frying pan. I fry them, turning them over, until golden brown on both sides. If you are afraid that they will not finish cooking, pour a small amount of water into the pan. 5. Bon appetit! Sources

https://povar.ru/recipes/pelmeni_s_lososem-45250.html
https://BystryeRecepty.ru/garnish/pelmeni-s-ryboj.html
https://NoteFood.ru/retsepty-blyud/vtory-e-blyuda/pelmeni-s-ryboj.html
https://vkusno-gotovit.ru/pelmeni-iz-ryby-recepty.html
https://povar.ru/recipes/pelmeni_s_ryboi-7261.html
https://povar.ru/recipes/pelmeni_s_semgoi-36453.html

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