Fish dumplings recipes: secrets of making them with different types of fish

Although classic dumplings are those with meat insides, dumplings with fish are no less tasty dish that any housewife can prepare with her own hands. It will be beautiful with both river fish and sea fish.

Aspects of making minced meat from different fish

The recipe for fish dumplings depends almost entirely on what type of fish you decide to use: some fish are fattier, others are leaner, some are bony, others are not, etc.

Pike and zander. The recipe for pike dumplings, as well as the recipe for pike perch dumplings, will be somewhat complicated by the fact that these types of fish have very small and compacted scales, which are difficult to clean. And if you can still remove the scales from a pike using a fish scaler (a special device similar to a small grater), then it’s easier to carefully remove the skin from a pike perch and throw it away. In addition, pike and pike perch have a lot of small bones, and it is simply unrealistic to remove them all. Therefore, after you separate the backbone, ribs and fins, simply pass the fillet through a meat grinder twice to grind all the bones. The meat of these fish is a bit dry, so you can add a little lard (about a fifth of the total size) or onion fried in vegetable oil to the minced meat.
Som. This fish is great because it doesn't have small bones and is quite fatty.

Minced fish for dumplings is prepared using 2 methods: 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 mince it through a meat grinder on a small mesh).

Why is a whole carcass better than fillet?

Naturally, there is always a temptation to purchase 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);
from the head, ridge, tail and fins you can cook a tasty broth for dumplings or fish soup.

How to cut fish

Clean the thawed carcass from scales with an ordinary sharp knife or fish scaler, starting from the tail. It is equally convenient to peel with a serrated vegetable knife. Make sure there are no scales left on the belly or around the fins.
Gut the carcass: insert the edge of a sharp knife into the anus and make a cut up to the head, without plunging the knife very deep so as not to destroy 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 wash the carcass in running water. Separate the head, the edge of the tail and the fins - they will be needed for the broth.
Make the fillet: run a long knife in the direction from head to tail along the spine, thus separating one half of the carcass. Then, using the same movement, 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 (underneath there is a lot of tasty fat).

Step-by-step recipe for fish dumplings

The calorie content of fish dumplings will depend on its type and on what else you put in the minced meat, in addition to fish. So, for example, dumplings with fish and lard will be significantly higher in calories than with just fish, but in any case, they have less calories than with pork or lamb.

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 inside you will need:

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

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. Add sifted flour evenly 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 reddish fish or catfish, it’s quite easy to chop the fillet into small cubes. Or you can chop some of it with a knife and turn some in a meat grinder. The most bony fish (pike, pike perch) require double grinding in a meat grinder on a small mesh in order to process all the small bones. If the fish seems a little dry for you, the recipe for minced fish for dumplings allows for the addition of lard, minced in a meat grinder.
Add chopped onion, garlic, lemon juice, fish seasoning and salt to taste. Add finely chopped dill (parsley does not always mix 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 give a special note to your dish.
Soak them for 1 hour, then boil until soft. Chop and fry with onions in vegetable oil, add to the minced meat. Leave the prepared minced meat in the refrigerator for 30 minutes.
If you used whole fish for dumplings, and not ready-made fillets, you have a good opportunity to create the most delicious broth. Boil the head, tail, spine and fins in salted water for about 20 minutes after boiling (the 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 eat with pleasure the next day.
Roll out the dough into a narrow layer (the thinner the better) and cut similar circles with a glass or iron mold.
Lay out the filling and make dumplings of any shape that suits 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 only a tasty, but also a very healthy fish dish for the whole family.

Dumplings, Fish dishes

Recipes for main courses → Fish dishes

Recipes for dough products → Dumplings

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Dumplings with fish

A collection of fish dumpling recipes with step-by-step photos and instructions. We will tell you and show you how to cook dumplings with fish at home!

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Fish dumplings recipes

Ingredients

Salmon fillet – 200 gr;

Sea bream fillet – 200 g;

Soy sauce – 1 tbsp;

Green onions – 90 g;

Pepper - to taste;

Olive oil - to taste, for frying;

Greens - to taste;

Dough for dumplings – 700 gr.

Ingredients

Wheat flour - approximately 4 cups

Interior:

Cod fillet – 400 g

Onion – 200 g

Butter – 60 g

Salt, pepper - to taste

Ingredients

Fresh pike perch – 800 g

Garlic – 2 cloves

Ground dark pepper - to taste

Dumpling dough – 500 g

Ingredients

Wheat flour – 500 g

Chicken eggs – 1 pc.

Interior:

Cod (fillet) – 200 g

Fat pork – 150 g

Onions – 2 pcs.

Chicken eggs – 1 pc.

Ground black pepper – 0.5 tsp.

Ingredients

Tuna fillet – 400-500 g

For the test:

Milk or water – 100 ml

Sour cream or drink – 1-1.5 tbsp.

Salt – 1 pinch

Vegetable oil – 1 tsp. (for hands)

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How to cook fish dumplings - detailed {instructions} with photos step by step

Have a nice day, friends. Probably any of you have tried dumplings at least once in your life, naturally they were traditional, with minced meat made from beef, pork, chicken or other types of meat, now I want to tell you how to cook fish dumplings. This is an equally tasty dish that can be prepared by any housewife; dumplings can be prepared from both river fish and sea fish.

For making fish dumplings, as mentioned earlier, no matter what kind of fish is suitable, it’s just that certain types of fish have their own aspects. For example, making minced meat from Pike meat will be complicated by the fact that the fish we are given has very small scales, here we will need a special fish scaler, and pike also has a lot of small bones, which are impossible to remove on a purely physical level, so it is necessary to remove ridge, trim off the fins and tail, and grind the fillet in a meat grinder a couple of times and then all the bones will be ground. To ensure that the minced pike fish dumplings are not dry, you need to add lard (a fifth of the total size) or onion fried in oil.

What can we say about a fish like pollock? It is not a bony fish but moderately fatty. It is necessary to pass the fillet through a meat grinder together with onions and add spices to taste.

You can also use minced meat made from catfish to make fish dumplings; this fish is very fatty and there are virtually no small bones in it, so you won’t need to add excess fat to the minced meat; it will be enough to add onions and spices to taste.

To make minced meat for fish dumplings from Chum salmon and pink salmon, you need to know the following. The meat of the fish given to us is moderately fibrous and has medium fat content. The highlight of the recipe for fish dumplings made from these types of fish is that it is necessary to maintain a balance of fat content and softness of the meat in the entrails. In these fish, the males are usually fatter than the females, and therefore if you get a female, you will need to add pork fat to the minced meat.

To make lean fish dumplings, non-oily fish and lean dough for making it will be useful:

— 250 ml warm water

- 1.5 tbsp. vegetable oil

For the inside:

— 500 gr. Non-oily fish fillet

— Ground dark pepper

— Chopped dill

Dough recipe:

Dissolve salt in warm water and add vegetable oil, add 3.5 cups of flour to the resulting mixture, knead the dough with a spoon, then knead it on the table, mixing in 0.5 cups of flour. The dough will come out stiff, don’t let this scare you; after lying down it will become soft and elastic.

Minced meat recipe:

Pass the fish fillet and onion through a meat grinder, add salt to taste and herbs. You can simply chop the fillet into small pieces with a knife, also chop the onion and add salt, pepper and herbs.

And so, let’s move on to the step-by-step recipe for making fish dumplings:

The calorie content of fish dumplings will depend on the type of fish and what you put in the minced meat. So, for example, dumplings with the addition of lard will have more calories than without it, but still not as high in calories as those made from minced meat.

To prepare the dough you need the following ingredients:

Flour - 4 cups
Testicles – 3 pcs.
Water – 1.5 glass
Vegetable oil – 2.5 tbsp. spoons
Salt - to taste

To prepare the filling you need the following ingredients:

Fish fillet – 1.5 kg
Pork lard (if you want fattier) – 150-200 g
Onions – 1-2 heads
Garlic – 3 cloves
Salt, spices - to taste
Fresh dill (optional)
Lemon juice 1 teaspoon

Manufacturing:

1. Pour warm water into a bowl, add salt, vegetable oil and break the eggs here. Mix everything until the salt dissolves. Pour the sifted flour into the resulting mixture. We begin to knead the dough, knead it all for 15 minutes until elastic, making sure that the dough comes out without air bubbles inside. To ensure the dough is completely ready, set it aside for 20 minutes.

2. As mentioned earlier, the fat content of minced meat for dumplings depends on the type of fish. If the fish is fatty, you can simply chop it into small pieces or pass it through a meat grinder. If there are a lot of small bones in the fish, then it is necessary, having previously removed the ridge from the fish, to scroll it in a meat grinder through a small mesh a couple of times. If the fish does not seem fatty to you, you can add twisted pork fat to the minced meat.

3. Finely chop the garlic and onion with a knife (you can pass them through a meat grinder when making minced meat), add salt and spices to taste, and pour in lemon juice. Finely chop the dill and add to the minced meat.

4. Roll out the dough into a narrow, thin layer and use a glass, or you can use a special iron mold, to cut into circles. We put the filling into circles and make dumplings of whatever shape you like best.

5. Cook dumplings in broth or just water for 5-7 minutes. Before serving, they can be topped with melted butter or sour cream. You can also sprinkle them with chopped fresh herbs.

Dumplings in pots

To make dumplings in pots, you need to transfer the already cooked dumplings into a bowl, pour sour cream over them, mix and carefully place them in the pots. Place all this in the oven, preheated to 200 degrees and cook for 30 minutes.

Maybe adding mushrooms to the minced meat, well, this is for amateurs. It is necessary to boil the mushrooms, fry them in vegetable oil with onions, mince them and add them to the minced meat.

Also, if you are not using fillets, but whole fish, you can make broth for dumplings. You need to boil the head, fins and tail in salted water, cook for 25-30 minutes, then pass it through a sieve so that small bones do not get into the broth and cook the dumplings in this broth.

In general, the recipe for making fish dumplings is not as complicated as it might seem at first glance. Even the most inexperienced housewife or owner can prepare it. So, go ahead, friends, boldly get down to business, and you will get not only a tasty, but also a very healthy dish. Be healthy. Until next time.

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