Minced chum salmon for dumplings recipe. Dumplings with fish: recipe for dough and filling. Minced meat options for fish dumplings

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Almost every family cooks it. Everyone has their own recipe for cooking. But for some reason, most often the filling is made from pork or ground beef. Have you ever thought that you can cook dumplings with fish? They will not only be very tasty and juicy, but also healthy.

In the article we will look at how to cook it correctly, what fish is suitable for filling, what will decorate the dish and much more. Try to stick to the recipe and you will succeed.

Dough for dumplings

Flour, water and salt are all the ingredients needed for 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 dough for dumplings it 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.

Types of fish fillings

Sometimes pike and pike perch are placed in dumplings. The difficulty is that this fish is difficult to clean from scales, and it is very bony. Therefore, it is best to pass pike and pike perch fillets through a meat grinder at least 3 times. Plus, it has dry meat, which is why fat or lard is added to the filling.

You can make the filling from catfish fillets, which have no small bones and are very fatty in themselves. But salmon and trout make an ideal filling. This fish is very tasty and does not require any effort to make it juicy and flavorful.

Pink salmon and red fish are moderately fatty. They make good, rich, aromatic and delicious filling. However, you need to be very careful with this fish.

If you do not maintain the proportions and balance of fat content, the filling will not work. Therefore, try to cook it exclusively according to the recipe.

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 it 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.

Chum salmon filling

Dumplings with fish are very tasty, juicy and aromatic. Especially when it comes to such red fish as chum salmon. However, there are some peculiarities. Female chum salmon is less fatty, so in this case it is necessary to add a little chopped or melted lard.

It is best to chop chum salmon with a knife rather than a meat grinder. Then it will not lose its juiciness and aroma. For 1 kg of fish fillet, take two large onions, which you also chop very finely. It is not recommended to put garlic in chum salmon, as it will overwhelm the amazing aroma of chum salmon.

Mix the minced meat with onion, salt and pepper. Here, if desired, you can add a little herbs, paprika and other seasoning. It all depends on your preferences. Now you can cook dumplings with red fish. They will have a unique and unique taste.

Fish dumplings: recipe

When everything is ready necessary ingredients, you can start preparing the dish. Roll out the dough into a thin layer. This is necessary so that the fish dumplings cook quickly. Using a glass, cut out small circles from the dough. You can use a special mold.

Place a teaspoon of filling into small circles of dough and seal the edges. Sometimes products fall apart during the cooking process. To prevent this from happening, moisten the edges of the dough with water or egg white. Place each dumpling on a board previously sprinkled with flour.

While the first portion is being molded, place a pan of water on the fire until it boils. Salt it. Then place the dumplings in boiling salted water. You need to cook them for no more than 5 minutes.

Take out the hot dumplings, pour sour cream on them or put butter. The hot dish is ready to eat.

Mayonnaise sauce

This recipe is classic. goes perfectly with fish dumplings. To prepare it, take 100 g of mayonnaise and sour cream, mix, add a little ground black pepper.

Finely grate 100 g hard cheese. Add a bunch of greenery. Mix all ingredients thoroughly. Before serving, pour the chilled sauce over the fish dumplings. The result is an exquisite and unique taste of the dish.

Wine vinegar sauce

Fish dumplings can be varied and sweet and sour seasoning added. Grind 2 bell pepper and 1 clove of garlic. Add 1 tsp here. sugar and 2 tbsp. l. vinegar. Mix everything well. Taste it. If it's not sweet enough, add more sugar. Sometimes you want more sour taste, then add a little wine vinegar.

Before serving the sauce, marinate it for 15-20 minutes. You can pour it directly onto the dumplings or place it as a separate dish. Whoever wants it will take the required amount himself.

Pesto sauce

He became known to us thanks to the Italians. The taste of pesto sauce is refreshing, with a special twist. Grind 70 g of basil, put it in a mortar and pound. It is not advisable to grind it through a blender.

Grate 100 g of hard cheese into the basil and now you need to grind everything together. Place the grated garlic in the same container and add 20 g of grated pine nuts. Use a mortar to mash all the ingredients and then add 80 ml of olive oil.

It should be a bright green color that harmonizes perfectly with the dish.

Reviews about the dish

Many housewives have no idea how to combine the above ingredients. Nevertheless, dumplings with fish usually receive good reviews. Many are simply delighted with the taste and aroma of the dish. They say about dumplings with fish that they turn out more juicy than with meat. The taste is refined, original and unusual. That is why not every housewife will decide on such an experiment.

Many people claim that dumplings with fish are healthier. Especially for children. After all, many kids are picky and don’t like fish. But they eat dumplings with pleasure. Especially with red fish.

Some women say that they feel sorry for wasting fish on minced meat. They'd rather fry it or bake it. Indeed, in our time, red fish is considered a delicacy. It is rarely bought. And many people eat red fish only for New Year. Perhaps that’s why they don’t want to make minced fish, since meat is still cheaper.

Housewives advise putting 1 gram of butter in each dumpling. They claim that the dumplings are excellent. But it is not recommended to add lard, as it is believed that it interrupts the fishy taste.

You can add a little water to the minced meat to make the filling more juicy. If we are talking about red fish, it is not necessary to add garlic, as it interrupts the taste and aroma of the dish. To get Caucasian dumplings, add a little hot red pepper. Then the dish will be spicier.

You need to add water to any dough. It can be replaced, but not with milk, as the dish will be tough. Add sparkling water. You will see how elastic, tender and soft the dough will become.

Dumplings are made from it quickly and easily.

Sometimes housewives grind fish using a meat grinder. Chefs do not recommend doing this. After all, then the fibers of the fish deteriorate, and accordingly, the taste is different. It is better to chop the product with a knife.

You can add beetroot or carrot juice. You will get a very beautiful extraordinary color. You can cook fish dumplings in a steam bath. This will not make them dry or tasteless, but they will definitely bring more benefits to the body.

More nutritious dumplings will be obtained if you add mushrooms to the minced meat. However, this dish should not be given to children. It is ideal for festive table. You will surprise your guests with this dish, as you will prepare very tasty and nutritious dumplings.

Presentation

A beautiful dish has always been appreciated. It can be decorated not only for guests, but also for household members. There are many ingredients for presentation. For example, put dumplings on a plate and garnish with herbs. This is a classic that will always be in fashion.

If you want to surprise your guests, then you can put original drops of sauce on the plate or pour it on top of the dumplings. Pesto can be spread on a plate, which will add a special twist to the dish.

Multi-colored seasoning will add brightness to the dish. Sprinkle it on the dumplings and in a circle on the plate. You can place it on top of the dish Korean carrots, arrange the greens on the sides, and pour a little sauce on one side. If all the ingredients are multi-colored, the dish will turn out bright and beautiful. These products go well with dumplings.

Conclusion

Dumplings are a very convenient product. They can not only be cooked immediately, but also frozen. This is convenient for working mothers and wives. We talked in detail about how to prepare delicious elastic dough, what filling is best to put, and gave cooking tips. And finally, I would like to say: do not forget about an important rule in the kitchen - mood. Cook with a smile, experiment, and you will end up with not only a very tasty, but also a beautiful dish.

After all, you see, the recipe is very simple. Dumplings can be made by any housewife who wants to surprise and delight not only her family, but also her guests. After all, in fact, the most expensive thing in the dish is the red fish. All other ingredients are available to everyone.

Of course, you can always replace the fish with another filling, but don’t you really want to pamper yourself and your loved ones with a new one? original dish? So, don't think about difficulties. Just cook and enjoy.

The recipe for fish dumplings largely depends on what type of fish you decide to use: one fish is fatter, another is leaner, one is bony, another is not, etc.

Minced fish for dumplings is prepared in two ways: chopping by hand or in a meat grinder. The method depends on the preferences of the cook and the type of fish (if there are a lot of small bones, it is better to pass through a meat grinder on a fine mesh).

Why is a whole carcass better than fillet?

Of course, there is always a temptation to buy ready-made frozen fillets (especially since they defrost quickly) and immediately start cooking without wasting time on cutting. But dumplings with minced fish are still better prepared from whole fish. What are its advantages:

a whole carcass with head is cheaper;
there is no thick layer of ice on it, like on fillet;
you can find caviar in ungutted fish (it will complement the minced meat nicely);
from the head, ridge, tail and fins you can cook a delicious broth for dumplings or fish soup.

How to cut fish

Clean the thawed carcass from scales with a regular sharp knife or fish scaler, starting from the tail. It is equally convenient to peel with a serrated paring knife. Make sure there are no scales left on the belly or around the fins.
Gut the carcass: insert the tip of a sharp knife into the anus and make a cut up to the head, without plunging the knife too deep so as not to damage the gall bladder (otherwise the meat will become bitter).
Carefully remove the insides without squeezing them. Separate the liver and fat strips. Remove the black film, if any, from the walls of the abdominal cavity.
Using kitchen scissors, remove the gills from the head and rinse the carcass in running water. Separate the head, tip of the tail and fins - they will be useful for the broth.
Make the fillet: use a long knife to run from head to tail along the spine, thus separating one half of the carcass. Then use the same motion to separate the second fillet. Remove the ribs with your fingers or tweezers (of course, you can simply cut them off along with part of the peritoneum, but we don’t want to throw away the tender belly meat).
The skin can be removed, but not necessarily (there is a lot of tasty fat underneath).

Dumplings with red fish (for example, salmon or pink salmon) are well complemented soy sauce. It can be added directly to the minced meat or served separately with ready-made dumplings.

Step-by-step recipe for fish dumplings with photos

The calorie content of fish dumplings will depend on its type and what else besides fish you put in the minced meat. So, for example, dumplings with fish and lard will be significantly higher in calories than with just fish, but in any case, they will be tasty and lower in calories than with pork or lamb. You can also make dumplings with this filling, it will be very tasty.

For the test you will need:

flour - 3 cups;
eggs - 2 pieces;
water - 1 glass;
vegetable oil - 2 tablespoons (for dough elasticity);
salt - 1 teaspoon.

For the filling you will need:

fish fillet - 1 kg;
lard (optional) - 200 g;
onions - 2 large heads;
garlic - 2 cloves;
salt, spices - to taste;
lemon juice - 1 tablespoon;
fresh dill.

Cooking step by step

Prepare the dough: pour warm water into a bowl, break eggs into it, add salt and vegetable oil. Stir until the salt is completely dissolved. Gradually add sifted flour and knead the dough. Knead for about 10 minutes until elastic (and there should be no air bubbles inside). Set the dough aside for 30 minutes to allow the gluten to swell.
How to prepare minced meat for dumplings with fish depends on its type. If you have fatty red fish or catfish, simply chop the fillet into small cubes. Or you can chop part of it with a knife and turn part in a meat grinder. More bony fish (pike, pike perch) require twice grinding in a meat grinder on a fine mesh to process all the small bones. If the fish seems a little dry to you, the recipe minced fish for dumplings allows adding lard minced in a meat grinder.
Add chopped onion, garlic, lemon juice, fish seasoning and salt to taste. Add finely chopped dill (parsley doesn't always go well with fish, so if you decide to add it, be careful).
If you want something special, you can prepare dumplings with fish and mushrooms - mushrooms will add a piquant touch to your dish. Soak them for 1 hour, then boil until soft. Chop and fry with onion vegetable oil, add to the minced meat.
Leave ready minced meat in the refrigerator for 30 minutes.
If you used whole fish for dumplings, and not ready-made fillets, you have an excellent opportunity to make delicious broth. Boil the head, tail, spine and fins in salted water for about 20 minutes after boiling (time depends on the size of the head). Strain the broth through a fine sieve (there may be bones in there). Don’t throw away the head and fins - they also contain a lot of meat, which you will happily eat the next day.
Roll out the dough into a thin layer (the thinner the better) and cut into equal circles using a glass or metal mold. Lay out the filling and make dumplings of any shape convenient for you.
Cook the dumplings in broth or just water for 5-7 minutes. Before serving, they can be topped with melted butter or sour cream. Sprinkle with fresh herbs.

The recipe for fish dumplings is not as complicated as it might seem at first glance. Feel free to get down to business, and you will get not just a tasty, but also a very healthy fish dish for the whole family.

Simple and very tasty option preparing dumplings for those who love fish or simply want to diversify their usual menu. Any red fish is suitable for preparing such dumplings - from cheap pink salmon or chum salmon to more expensive salmon or trout. Whatever fish you choose, the dumplings will always turn out juicy!

Ingredients for the dough:

flour - 2 tbsp.,
cold boiled or bottled water - 1 tbsp.,
vegetable oil, preferably olive oil - 4-5 tbsp. l.,
salt - to taste.

Ingredients for fish filling:

red fish fillet (I use chum salmon) - up to 1 kg,
greens (onion, dill, parsley) - to taste,
salt - to taste,
spices - optional
lemon juice - 1 tbsp. l.,
starch - 1-2 tsp.

Recipe for making fish dumplings:

First, let's prepare the dough. I do the most ordinary, bland thing. Add salt to the sifted flour, pour in water and oil and knead vigorously. The dough should be smooth and elastic.
Set it aside, wrapped in a plastic bag or cling film, and let's get to the filling.
Dry the fillet thoroughly and blend with a blender into a homogeneous mass.
Add chopped herbs, salt, spices and starch to the fish mixture. Mix the fish mass and the filling is ready.
We take out the dough, by then it will have rested sufficiently, and form the dumplings in any way convenient for you. I do this: I cut off a piece of dough, roll it into a layer, cut out small round cakes using an ordinary glass. Next, I fill the cakes with minced fish and pinch the edges. Ready!
We put water, add some salt. After boiling, throw the dumplings into it and, as soon as they boil again, cook for no more than 10 minutes, otherwise the dough may become very soggy.
Serve with your favorite sauce.

Chum salmon dumplings recipe With step by step preparation.
Type of dish: Hot dishes, Dumplings
Recipe difficulty: Complicated recipe
National cuisine: Home kitchen
Occasion: For lunch

Preparation time: 9 minutes
Cooking time: 2 hours
Number of servings: 6 servings
Calorie Amount: 310 kilocalories

Chum salmon dumplings turn out very tender and incredibly tasty. In addition to chum salmon, the dish includes pork. Cooked dumplings are additionally fried in a frying pan before serving.
Here is a simple recipe for making chum salmon dumplings. The filling for the dumplings is chum salmon fillet, pork and onions, twisted in a meat grinder. Ready-cooked dumplings are fried in a frying pan before serving. Additionally, I prepared the sauce by mixing chopped herbs with sour cream. Good luck!
Number of servings: 6-7
Ingredients for 6 servings
Eggs - 2 pieces
Salt - 1 teaspoon
Wheat flour - 600 grams
Onion - 1 piece
Pepper - To taste
Butter - 60 grams
Greens - To taste
Chum salmon - 300 grams
Pork - 200 grams
Bay leaf - 2 pieces
Fresh mint - 5 grams
Sour cream - 100 grams

Step by step recipe
Let's prepare the dough for dumplings. Sift the flour onto the table, making a funnel in the center. Pour boiling water over mint and cool. Mix warm mint water with eggs and salt. Pour the resulting mixture into the funnel, clockwise, and gently knead the dough. Cover the dough with film and leave in a warm place for 30 minutes.
Chop the onion and combine with chum salmon fillet and pork. We pass everything through a meat grinder.
Add one egg, pepper, salt and water (60 ml) to the minced meat. Mix.
Roll out the dough into a thin layer (2-3 mm) and divide into squares measuring 5 by 5 cm.
Carefully lay out the minced meat, as in the photo.
Cover with the free end.
We secure the edges, forming dumplings.
Boil water, put bay leaf, pepper and salt to taste. Cook the dumplings for 10 minutes.
If desired, the cooked dumplings can be lightly fried in butter. Serve to the table, along with sour cream and herbs. Bon appetit!

Is it really possible to update the traditional Russian dish, which everyone seems to already know so well that by adding something new, we will lose classic taste? Of course, today we will prepare fish dumplings, the taste of which compares favorably with the meat dumplings we are all familiar with in its tenderness. Simple and affordable recipe and the proposed filling options will allow even a novice cook to quickly master cooking.

To make dumplings with fish, it is best to take fillets of marine species: pollock, hake, pangasius, sea bass or catfish. You can also make dumplings with pink salmon. It is in sea fish that there will not be a lot of bones that will have to be selected for a long time before grinding.

Minced meat options for fish dumplings

But before you start cooking, let’s find out which recipe for minced fish for dumplings will suit your taste:

Minced fillet

We separate the meat from the bones or buy ready-made fillets, run it through a meat grinder and also chop the onion in a meat grinder.
Stir, salt, season with black and allspice, nutmeg.

Minced meat with lard

Especially relevant is the addition in the form lard for minced meat river fish- it will make the filling more juicy and aromatic.

Add lard in a ratio of 1:5 - it’s better not to use more, otherwise the filling will become too fatty and will overwhelm the taste of the fish.
We also grind the onion in a meat grinder.

Minced meat with egg and butter

This method is suitable for anyone who does not want to add lard. We will need 50 g per half kilo of minced meat and 1 egg.

IN fish fillet good to put chicken raw egg and melted butter for juiciness and plasticity.
We supplement this minced meat with black and allspice and, if desired, 2-3 tbsp. chopped greens.

If we see that the minced meat is too wet, just before making the dumplings, squeeze it out.

Several more filling options for fish dumplings can be found in the following articles.

So, now that we can choose the filling to taste, let's try making fish dumplings?

Fish dumplings

If you want to please the kids unusual dumplings, we suggest spending a little more time on sculpting and mastering an unusual master class on sculpting fish dumplings.

As you can see, preparing fish dumplings is no more difficult than meat dumplings, and the pleasure from them will be no less, because there is a richness of taste and variety.

Try it, friends, and share your impressions in the comments, which fish filling did you like the most!