Many dumpling lovers are skeptical about fish filling. But those who have tasted pike dumplings at least once know that they are in no way inferior to meat dumplings.
In the Far East, the version of preparing this dish with fish is considered a classic; there are many variations of it in traditional Japanese and Chinese cuisine. But it is pike that is a true classic of Russian cuisine. If you decide to cook this delicacy, our article will help you understand all its intricacies.
Preparation of minced pike
If you use whole fresh pike, you can expect excellent results. But frozen will do too. The most difficult thing about this dish is getting rid of the bones, and there are a lot of them in pike. Cut the fillet from the ridge, lay it in front of you with the cut side up and go through it with tweezers. Take out at least the largest bones. The small ones will remain in the pulp. But don’t worry, it won’t get into the minced meat. Of course, if you know a little trick. By the way, when you buy fillet in a store, don’t have false hopes - it also has bones.
For one kilogram of pike meat, take 200 grams of lard or 250 grams of fatty pork pulp. Pork will kill the smell of mud much better than lard, but the combination of minced fish seems too unusual to many. Add to this set a couple of onions, a small white bun, half a glass of milk, an egg and a couple of spoons of sour cream. The only spices you should use are pepper and salt.
You can add a small amount of stewed carrots to the minced pike for dumplings. Some people prefer fried onions to raw ones - this is a matter of taste, but the fried option is still better suited for cutlets, and dumplings will turn out more tender with raw ones.
Soak the bread in milk. It would be a good idea to keep the pike there to get rid of the smell.
Now comes the most important part. Roll the fillets through a large wire rack. At first things will be easy, but then it will become more and more difficult. If it becomes completely unbearable, disassemble the meat grinder and look at the screw. On it you will see the bones that remained in the fillet. Unfortunately, this method only works with pike. Of course, this trick won’t work with a blender. When you are finished with the fish, disassemble the meat grinder again and wipe the inside so that there are no bones left on it. Now twist the remaining components. Remember the finished minced meat, beat in the egg, add a little sour cream.
Classic fish dumplings with pike perch, prepared at home
A very simple recipe for delicious dumplings. Try it!
Ingredients:
Filling:
- 2 large onions
- 600 grams of pike perch fillet
- 2 tablespoons sour cream
- A raw egg
- Juice of a third of a lemon
- Salt and pepper to taste
Dough:
- 5-4 cups flour
- Glass of water
- Salt to taste
Preparation:
1.Knead the dough from the ingredients listed. First add 3.5 cups of flour, and then, if necessary, you can add more. It should be pliable, soft, but not sticky. Place in a bag and refrigerate while preparing the filling.
2. Peel the onion and chop as finely as possible. You can use a knife or blender. Fry it in a small amount of vegetable oil until golden brown.
3.Cut the fish into small pieces. Place in blender bowl. Add sour cream and egg. Use a blender until smooth.
4.Then add the onion here, add salt and season to taste. Sprinkle with lemon juice. Mix again with a blender until smooth.
5.Roll out the dough into a layer no more than 3 millimeters thick. Cut it into circles using a glass or other round shape that fits the size.
6. Grease the edge of each round piece with lean butter in a semicircle. Place a little filling in the center and seal the edges. You can go along the edges with the teeth of a fork.
7. Boil in boiling water after floating for 7 minutes. You can also use fish or vegetable broth. Salt the liquid. If desired, you can add bay leaves and peppercorns.
Dough for fish dumplings
Pike fish dumplings can be prepared with the same dough as others. Pour half a kilo of flour into a spacious bowl, sifting it through a sieve. Beat a couple of eggs with a fork in a separate bowl, pour in 2/3 cups of water, add salt. Gently add liquid to flour while stirring. Knead the dough. To make it more flexible, grease it with sunflower oil a couple of times and knead it after each time.
How to cook “Pike dumplings with lard”
Let's prepare the necessary ingredients.
Place sour cream in a convenient bowl.
Then sift the flour into the sour cream.
Place three tablespoons of butter in a glass and pour boiling water over it.
After the butter has dissolved, pour it into a bowl with flour.
Mix the dough and then knead it with your hands.
If necessary, add flour. The dough should be tight and not stick to your hands. Let's roll it out.
The filling is easy to prepare. We twist the fish fillet together with lard, combine with finely chopped onion, salt and pepper to taste. Knead the minced meat with your hands, constantly adding water in small portions.
Cut out circles from the dough. Place a spoonful of filling in the center of each circle, fold in half, cover with dough (like dumplings), then connect the ends.
Place the molded dumplings on a cutting board sprinkled with flour. We either put them in the freezer or cook them like regular dumplings.
Modeling
Pike dumplings, the recipe for which is presented in this article, are formed in the most ordinary way. First you need to roll out the dough about a mm thick, then cut out circles from it with a glass, and then form the products, placing a teaspoon of minced meat on each circle. You can form the products into any shape you like. For example, the Chinese make them square and triangular, and even in the shape of doves and fish.
Want to speed up the process? Use a dumpling maker and a rolling pin. The dumplings will turn out the same.
How to easily make lazy dumplings with minced fish
If you don’t have a lot of time to make dumplings, then I suggest preparing them according to this recipe. They turn out very tasty, and are prepared simply and quickly. Try it too!
Ingredients:
- 140 grams of carbonated mineral water;
- Salt and spices to taste;
- 350 grams of flour;
- A raw egg;
- 2 medium sized onions;
- 600 grams of any fish fillet;
- 2 cloves of garlic.
Sauce:
- 250 milliliters of sour cream;
- Spices and salt to taste;
- 200 milliliters of water.
Preparation:
1.Water, egg, flour and a teaspoon of salt - that's all you need for the dough. With soda it becomes more elastic and elastic. Just mix these ingredients together, knead the mixture with your hands for about 5 minutes. Leave it cool for 20 minutes.
2. Peel the onion and cut into pieces. Peel the garlic too. Cut the fish fillet into small pieces. Grind everything in a blender until smooth. Salt the mixture and season to taste.
3.Roll out the dough into a rectangle as thinly as you usually do for regular dumplings. Thickness – about 3 millimeters. Apply the filling to this layer, spreading it in an even layer, including along the edges. Roll it up.
4.Pinch the wide edge well so that the sausage does not fall apart when stewing.
5.Cut into pieces of medium thickness. Heat a little vegetable oil in a frying pan and arrange the pieces of roll cut side up, tightly to each other. Mix sour cream with water, add salt and season to taste. Pour this mixture over the products. You can put a slice of butter in each piece.
6.Simmer under the lid for 20 minutes until the minced meat and dough are ready.
Boiling
Pike dumplings, the recipe for which already contains salt, are cooked in fresh boiling water. This takes an average of 10-15 minutes, depending on the number and size of the products. There is a sure way to check readiness. Once all the dumplings float, pour half a glass of cold water into the water. The boiling will stop and the dumplings will be distributed throughout the broth again. And when they float up again, you can turn off the heat and fish them out. By the way, the broth in which they were boiled can be used to prepare fish soup.
To make the dish aromatic, add a couple of bay leaves and a few peas of allspice to the water before loading the dumplings.
Dumplings with fish and potatoes
You will need:
- halibut (fillet) - 0.6 kg;
- potatoes - 200 g;
- onion - 1 head;
- butter - 2 tbsp;
- flour - 0.5 kg;
- egg - 1 piece;
- water - 120 ml;
- salt, spices - to taste.
How to cook:
- Pour the flour into a heap on the table, make a depression in it, pour salt into it, add water and an egg. Knead the dough, leave it for 30 minutes in a cool place, then roll it out into a layer of small thickness. Cut the layer into strips 8-10 cm wide.
- Grind the halibut fillet.
- Boil the potatoes, then cool and chop them, then mix with chopped onions and add to the fish fillet, and also add melted butter. Form small balls from this mixture.
- Place a fish ball on the end of each ribbon, 5cm apart.
- Close with the edge of the rolled out tape, press the dough tightly around the minced meat, then cut out the dumplings with a dumpling tool.
- Boil water, throw dumplings into it and cook until done.
Fish dumplings with mushrooms
Storage
Making dumplings at home is quite labor-intensive. Some people prefer to spend half a day on it, but immediately make plenty of dumplings.
Pike dumplings store well in the freezer. The main thing is to freeze them correctly. To do this, dust a cutting board with flour and carefully place the dumplings on it in rows. Place in the freezer, and when all the dumplings are frozen, transfer them to clean plastic bags. There is no need to defrost anything before cooking; pour them into boiling water directly from frozen.
Dumplings with fish and cheese
You will need:
- pangasius - 50 g;
- cream cheese - 20 g;
- butter - 10 g;
- onion - 40 g;
- Grana Padano cheese - 5 g;
- salt, pepper, spices, herbs - to taste;
- flour - 150 g;
- water - 50 g.
How to cook:
- Chop the fish fillet with a knife.
- Peel and chop the onion, then fry it in butter. Let the onion cool, then mix it with the fish mixture.
- Add cheese, spices, mix well.
- Prepare the dough, then roll it into a thin layer, cut out circles using a glass.
- Place a small amount of filling in the middle of each circle and form dumplings.
- Cook the dumplings in salted boiling water for 5 minutes after floating, then serve them.
Fish dumplings with potatoes
Dumplings with fish and mushrooms
You will need:
- fish fillet - 0.5 kg;
- dried mushrooms - 50 g;
- onion - 3 heads;
- vegetable oil - 4 tbsp;
- salt, pepper, spices - to taste;
- flour - 350 g;
- egg - 1 piece;
- water - 120 ml.
How to cook:
- Pour the sifted flour onto the table in a mound, make a depression in it, into which pour water, previously mixed with salt and egg. Knead the dough and leave it for 20-30 minutes.
- Soak the mushrooms in cold water for an hour, then boil in it until soft. Place the mushrooms in a sieve to drain excess liquid, then chop them finely.
- Finely chop the onion and fry it together with the mushrooms in a frying pan.
- Sprinkle the fish fillet with pepper, chop and mix with mushrooms.
- Roll out the dough into thin layers from which you can make dumplings. Boil them in the same water in which you boiled the mushrooms.
Pollock fish dumplings
Dumplings with fish and cabbage
You will need:
- fish (fillet) - 0.3 kg;
- white cabbage - 0.4 kg;
- onion - 6 heads;
- salt, pepper, butter - to taste.
How to cook:
- Knead the dough.
- Finely chop the onion.
- Chop the cabbage, add salt, and let it sit until it releases its juice. Then squeeze and fry in a frying pan along with the onion.
- Boil the fish fillet, pass it through a meat grinder, and then pepper it.
- Mix cabbage with fish fillet.
- Roll out the dough into a layer and cut out circles using a glass. Place a little filling in each circle and make dumplings.
- Boil water, throw dumplings into it, cook until tender (5-7 minutes after floating).
Dumplings with pollock fish
You will need:
- pollock - 2 pcs;
- onion - 1 head;
- salt, black pepper - to taste;
- flour - 0.3 kg;
- sunflower oil - 1 tbsp;
- water - 250 ml.
How to cook:
- Pour the flour into a deep container, fill it with water, add a pinch of salt. Mix well until the dough is firm and homogeneous.
- Clean the fish from the insides, remove the fins, head, and tail.
- Place the fish carcasses in a saucepan with cold water, add salt and cook until boiling.
- Peel and finely chop the onion.
- Cool the boiled fish and separate from the bones.
- Mix pollock fillet with onion, salt and pepper.
- Roll out the dough into a layer and cut out circles using a glass.
- Place a small amount of filling in each circle and make dumplings.
- Boil water, then throw the cooked dumplings into it and cook until tender (5-10 minutes after floating).
Fish dumplings with cabbage
