Dumplings with salmon

Dumplings with salmon

An easy recipe for Russian cuisine. It can be prepared in 60 minutes. And we will get approximately 6 servings. The finished dish contains approximately 158 kcal. Reason for making this recipe: lunch, dinner. And we will do all this on the stove.

You have never tried such delicious fish dumplings! The dough comes out tender, but does not tear during cooking, and the inside of the salmon is juicy and fragrant. Such a delicious lunch will not leave anyone indifferent.

Recipe for dumplings with salmon

• Total time: 60 min
• Recipe for: 6 servings
• Calories: 158 kcal
• Difficulty: Easy recipe
• State cuisine: Russian
• Manufacturing method: Stovetop
• Occasion: Lunch, Dinner

Ingredients

Dough for dumplings with salmon:

• 0.5 kg flour
• 2 testicles
• 200-250 ml milk
• 2 tbsp. vegetable oil
• 1/3 tsp. salt

Interior for fish dumplings:

• 500 g salmon
• 4 testicles
• 250 g pike perch
• 2 onions
• 100 ml cream 30-35% (can be replaced with sour cream 20-25%)
• small bunch of dill
• salt, pepper to taste

How to cook

Sift the flour through a sieve along with the salt, stir and create a well in the center. Beat two raw eggs into it and mix well. While kneading the dough with a spoon or your hands, pour in milk at room temperature in a narrow stream, knead with your hands until smooth.

Towards the end of the kneading, add vegetable oil. Place the dumpling dough on a table sprinkled with flour and knead with your hands. The dumpling dough should turn out very cool and not stick to your hands. Wrap it in cling film and place it in the refrigerator for half an hour to an hour.

Prepare the filling for fish dumplings. Cut salmon and pike perch fillets into very small pieces, combine in one bowl, add salt, pepper and mix. Place the skin and bones of the fish in a separate pan, pour in 1.5 liters of cool water and put on fire.

After boiling, reduce the heat and cook the fish broth at low simmer for 45 minutes. Peel the onions and cut into small pieces, heat 2-3 tbsp in a frying pan. l. vegetable oil.

Fry the onion over low heat for 2-3 minutes, stirring, until golden brown. Transfer the fried onions to a paper towel to remove excess fat. Place the eggs in a saucepan, add cool water and put on fire.

Cook the eggs at a low simmer for about 10 minutes. Then drain the boiling water and pour ice water over the boiled eggs and let them cool completely. Wash the dill, grind lightly with salt and chop. Peel the eggs from the shell and grate on a large grater.

Add cooled fried onions to the fish filling along with eggs, cream/sour cream and dill, mix again. Release the dough from the film and roll it into a narrow layer up to 3 mm wide. Cut out circles from the dough with a glass or using a dumpling maker, crumple the remaining dough and roll out again into a narrow layer.

Strain the fish broth through a sieve, add salt and return to the heat. Place 1 tsp in the center of each circle of dough. salmon entrails, connect and pinch the edges of the dough. Ready-made dumplings can be frozen or cooked in salted fish broth.

Cook the dumplings with salmon for about 2-3 minutes after boiling. Remove to a plate with a slotted spoon and serve hot, with any sauce of your choice. Bon appetit!

Dumplings with salmon

Option 1: Traditional dumplings with salmon

Recipe for regular dumplings with salmon. For minced meat, fish fillet and onions are used, but prepared using a special method. Such dumplings will take up a decent space on the festive table. For a spectacular presentation, reddish caviar is used, but this ingredient can be omitted if desired.

Ingredients:

• 140 g water;
• 250 g flour;
• 5 g vegetable oil;
• salt;
• 70 g onion;
• 30 g reddish caviar;
• 20 g sl. oils;
• 300 g salmon.

Step-by-step recipe for traditional dumplings with salmon

You need to start by kneading the dumpling dough, because it needs to rest for half an hour. Combine water and oil, add half a teaspoon of salt, dissolve and mix with flour. It is necessary to knead until the mass absorbs it. Place in a bag and leave for half an hour.

We cut the onion into pieces of any shape and size, it doesn’t matter. Place it in melted butter and fry slightly. No need to brown, bring until transparent.

We wash the fish fillet, shake off the droplets of water and pass it through a meat grinder together with the onion. You can throw the onion like this, but then you had to cut it into small and careful cubes. Season the minced meat with spices and mix well.

Roll out the dough thinly, cut out circles with a glass, and put about a teaspoon of the inside into each one. We make dumplings in a traditional shape or simply in a semicircle, like dumplings.

Boil water, salt, throw in dumplings. After surfacing, boil for 4-5 minutes. Remove with a slotted spoon onto a flat dish, do not let it stick together.

Place the dumplings one at a time on serving plates, scatter reddish caviar on top, and decorate with whole sprigs of dill.

In almost all recipes, garlic is added to the filling, but it is better not to add this, because the vegetable interrupts the delicate taste of the fish. It’s better to add a little lemon juice to the minced meat or grate some citrus zest.

Option 2: Frisky recipe for dumplings with salmon

In this recipe, the minced meat is prepared using a lightweight method through a blender; there is no need to fry the onions in advance, and tenderness and juiciness are obtained due to the addition of sour cream. We take a fatty product from 25%. The dough is prepared with milk; you can dilute it partly with water.

Ingredients:

• 0.35 kg salmon;
• 0.15 ml milk;
• 35 g sour cream;
• 50 g onion;
• 3-4 sprigs of dill;
• 0.25 kg flour;
• salt pepper.

How to quickly cook dumplings with salmon

Salt the milk, stir, add flour and knead ordinary unleavened dough. Knead it until smooth, cover it with a bowl or bag, and let it lie on the table for a while.

We wash the salmon fillet, cut it into pieces and throw it into a blender. Peel the onion, cut and add. Grind it all into minced meat.

Add sour cream to the filling. Chop the dill and add it to the fish. Pepper and salt, stir. Mix well so that the sour cream is moderately distributed.

Let's return to the test. Roll it out on the table into a large layer, squeeze out the circles and make dumplings. Or we use a special dumpling maker designed for shaping products.

Throw it into boiling water and be sure to salt it. For flavor, you can add laurel and peppercorns to the broth. After surfacing, cook for at least 6 minutes, because the onion was added raw. Lightly grease the finished dumplings with oil and decorate with herbs.

There is no need to save time on the test; it must sit for at least a quarter of an hour. Otherwise, rolling out thinly will not work, the dough will be thick and sticky, and not only the taste, but also the appearance of the dumplings will suffer.

Option 3: Dumplings with salmon made from greenish dough

An unusual dough for dumplings with salmon, but it is also suitable for other types of reddish fish entrails. The dish will differ not only in taste, but also in color. It is better to use the freshest and juiciest greens. In addition, a good blender will come in handy, which will grind everything.

Ingredients:

• a large bunch of dill parsley;
• 600 g flour;
• testicle;
• salt;
• 400 g salmon;
• onion head;
• 2 tablespoons lemon juice;
• spices for minced meat;
• butter for ready-made dumplings.

How to cook

We wash the greens. You can use a mixture of parsley and dill for the dough. Place in a blender, add 4-5 tablespoons of water and grind until a greenish puree is obtained.

Sift the flour onto the table, create a depression, throw in a teaspoon of salt without a lump, and lay out the prepared puree. And immediately we break one egg. Let's start kneading the dough. First we do this with a spoon, later with our hands. Mnead until a homogeneous greenish mass is obtained. We put the lump into a bag and let it sit for a quarter of an hour. Then knead again with your hands and leave for another 15-20 minutes.

While we prepare the filling. There is the same recipe for dumplings, where the fish is first boiled and then crushed. You can do it this way, but it still tastes better with raw salmon. We cut the pieces, peel and chop the onion, twist it all together, pepper and salt, pour in lemon juice. Stir thoroughly and let the minced meat soak in the spices for a couple of minutes.

We take out the greenish dough, roll it out thinly and make dumplings, filling them with reddish fish inside. Place in boiling water and cook for 5-7 minutes until tender.

Catch the dumplings with a slotted spoon and brush with butter. Serve hot.

If you don’t have lemon juice, you can dilute the acid slightly. Salmon mixes well with orange and tangerine juice, the minced meat comes out delicious with the addition of natural wine or apple vinegar, but one teaspoon is enough for this amount of fish.

Option 4: Dumplings with salmon and onions (fried)

The inside of these dumplings is prepared from fried fish and sautéed onions. This option is not the same in taste and appearance. Also, this recipe does not imply the use of a blender or meat grinder, which in some cases may be convenient.

Ingredients:

• 350 g salmon;
• 2 onions;
• ¾ tbsp. milk;
• testicle;
• 40 g butter;
• spices, dill;
• flour.

Step by step recipe

Prepare the dough. Mix the milk with the egg, add salt, beat thoroughly with a fork until smooth. Pour in flour as much as the dough will take. Knead the flexible lump and let it sit for a while.

Pour or add oil into the frying pan. You can take whatever type you like, let’s warm it up. Chop the onion and add it, start frying it over medium heat.

Finely chop the salmon and add it to the onion, cook together for three or four minutes, season with black pepper, add salt, dill mixes well with the inside. Cool the minced meat.

We take out the dough, roll it out, cut out thin circles and make dumplings from the cooked fish entrails.

We put the formed products in boiling water, cook for 3-4 minutes after boiling, because the inside of the salmon is actually ready for use. These dumplings are served with sour cream or cream; by the way, you can even beat them, but only with salt and pepper.

It is better to fry fish in vegetable oil, so it does not stick and does not burn, but it tastes better in butter. Chefs of recognizable restaurants simply combine these two products in approximately similar proportions.

Option 5: Dumplings with salmon, mushrooms and cheese

Magic dumplings that can be an appetizer or a main course. They can be prepared from fresh, canned or lightly salted salmon, chum salmon, pink salmon and other similar fish.

Ingredients

• 0.5 kg flour;
• 200 g salmon;
• 100 g cheese;
• a glass of milk;
• 120 g champignons;
• onion head;
• 1 tbsp. l. greenery;
• 3 tablespoons of oil.

How to cook

Knead a stiff dough from milk, salt and flour, remove it to lie for half an hour.

Fry the onion in oil, add the champignons cut into small pieces. Bring the mushrooms to almost readiness and cool.

You can simply chop the salmon finely or twist it. Grate the cheese. Mix all this with cooled mushrooms and onions, add pepper and salt, add herbs, stir thoroughly.

We take out the dough prepared in milk and make dumplings with minced salmon. We give any shape at our discretion, you can create a figured seam and crescents, like dumplings.

Place in boiling water and boil for 5-6 minutes. Remove the salmon dumplings with a slotted spoon, grease them with oil or simply place them in one layer on a plate.

Dumplings with salmon also tolerate freezing well, like meat types. But do not forget that any repeated freezing reduces the amount of necessary substances and the taste disappears. Still, it’s better to create such dishes and serve them right away.

Recipe for dumplings with salmon for a gala table

Dumplings with salmon are a beautiful, tasty and festive dish that will suitably decorate your table. If we take into account the New Year's table, then dumplings on it are an ordinary dish. And if in the traditional version, dumplings are made with meat inside, using pork and beef as minced meat, then in the ceremonial version, such a delicacy as sturgeon meat can be used.

For the test you will need:

• 150 ml water,
• 250 g wheat flour
• and 0.5 tsp. salt.

Pour water into a deep container, add salt, stir. Add the sifted flour and knead the dough into a dense mixture. Cover it with a towel and let it rest for an hour on the table. A smart device - a bread machine - can quickly knead the dough for dumplings; it has a special mode, the whole process will take place without your role.

For minced meat you will need:

• 300 g salmon fillet,
• 50 g onions,
• salt and pepper to taste.

Cut the fish and separate it from the bones. Grind the salmon pulp through a meat grinder or grind it in a food processor. Salt and pepper. There is no need to add more spices so as not to suppress the natural smell of salmon.

Peel the onion, chop finely with a knife, mix with the fish mixture.

Knead the dumpling dough, roll it out, squeeze out circles with a glass. Place approximately 1 tsp on any circle. minced salmon and carefully seal the edges.

To boil dumplings with salmon, you need to bring the water to a boil, add salt and place the dumplings in boiling water. Their rising to the surface is a sign that the dish is ready.

Under no circumstances should you overcook salmon dumplings; the minced meat from this delicious fish is very delicate, and such a dish must be prepared within a strict time frame.

Place the finished dumplings in portions, lightly pour sour cream, lay out reddish caviar and sprinkle with finely chopped dill. Bon appetit!

If you don’t have time, but want to eat deliciously, prepare a recipe for lazy dumplings.

Dumplings with sturgeon or salmon

Tender and juicy dumplings are a good reason to gather family and friends at one table: first stick the dumplings, then boil them - and enjoy the dish and communication.