Salmon dumplings recipe. Calorie, chemical composition and nutritional value.

1

Updated: Marina Zolottseva

09/18/2017 Cooking time: 30 min

I want to share with you an original idea on how to cook dumplings with salmon. The recipe will concern the preparation of the filling. The dumplings are aromatic, moderately fatty and very juicy!

Recipe with salmon

The most ordinary recipe can be transformed if, instead of the usual ones, you prepare dumplings with salmon, the reviews of which are exceptionally admiring over and over again. To create them you will need:

• wheat flour - 0.5 kg;
• clean, drinking water - 0.2 l;
• chicken egg - 1 pc.;
• salmon - 0.5 kg;
• cream (preferably 33%) - 50 ml;
• onions - 1 pc.;
• salt - 1 tsp;
• other spices to taste.

First you need to prepare the dough. To do this, combine warm water with flour, egg and salt. Knead with your hands until you obtain a homogeneous, elastic mass, which you put in the refrigerator for at least half an hour.

After this, we completely remove the salmon fillet from bones and skin, add cream, spices and a little salt to it, as well as pre-passioned and cooled onions. Seasonings such as oregano or white pepper go well with fish. Take the dough out of the refrigerator and roll it out into a thin layer. When modeling, each dumpling contains approximately one teaspoon of filling.

You need to cook them for about three minutes after the water boils. The finished dish can be decorated with a small amount of red caviar and dill.

Dumplings made from the most delicate dough with salmon and chicken

You won’t surprise anyone with dumplings, you say? I'll try!!!

I make dumplings once a month or even twice. But I make a lot) I freeze it.

I decided to share with you a delicious recipe for dumplings with salmon. At the same time, there is no shortage of dry and tender dough.

So, we will need:

for test

• 1 tbsp. milk (homemade)
• 0.5 tsp salt
• 1 egg, preferably a large one. or two small ones
• 3 tbsp. flour (+ - look at the dough)

sift the flour

make a “volcano”), sprinkle with salt, beat in eggs and milk

• start kneading the dough.
• I can do it well with a whisk
• like this
• one but the most important trick is when you have already kneaded the dough, make a hole in it, and pour a couple of tablespoons of vegetable oil into this hole and knead
• seal with cling film
• and place it in the refrigerator to rest for about 40 minutes (I can keep it for a day. I tried it in different ways. All options were successful)

Meanwhile, we prepare our salmon filling.

for this we need:

• salmon - grams 300-400
• dill
• boiled eggs 2-3
• garlic
• onion
• salt, pepper to taste

separate the salmon from the bones and skin. and throw whatever doesn’t go into minced meat into a saucepan along with a few pieces of onion.

fill with cold water

• cook for 15-20 minutes
• filter. We will cook our fish dumplings in this broth.
• In the meantime, finely chop the onion and lightly fry
• cut the salmon into cubes
• We also finely chop the eggs along with garlic and dill. Mix all these delicacies together
• This is what our minced salmon looks like
• for minced chicken I take onions, dill, garlic, and actually minced meat. you can make it yourself or you can buy it ready-made
• You can just take the fillet with everything and grind it in a meat grinder or in a blender.
• roll out the dough
• and make circles.

lay out the filling

it's with salmon

This is just a small part of what happened)

in the vicinity

and this one with chicken

and here’s how I make dumplings. Or rather, I don’t make them, but mostly glue them together

We take our workpiece in our palm. I dip my little finger in a glass of water and moisten the inner edge of the dumpling. after this procedure we begin to bend the edges. in the middle

our future dumpling lies on three fingers

and use the index and thumb to glue the edges together.

• At the same time, we don’t press too hard, as when making dumplings or ordinary dumplings. But as if gluing them together. After 20-30 dumplings, you will get your hands full and understand what the point is)
• Dumplings can also be fried, but preferably frozen. Then they turn out juicier
• brown on both sides
• I love cheese. So I sprinkled it with Parmesan or whatever. I had both (Russian))
• very tasty and juicy. Just right for beer! (not in my case))
• well, actually, the dumplings themselves are boiled

• I serve salmon dumplings in broth and soy sauce
• This is what a dumpling looks like in cross section.
• it's with salmon
• chicken dumplings
• From the remaining dough (I kneaded it twice) I made cheburek and cookies (I mixed ground peanuts, cumin and flax seeds into the dough). I fried everything in a frying pan. And I baked these cookies in the oven. They turn out to be less caloric

Bon Appetit everyone!

Eat with pleasure and for your health!!!

Source: https://www.happy-giraffe.ru/user/203702/blog/post103291/

Colored dumplings

It’s not just the filling in the salmon dumplings, the recipes for which we are studying, that can be made unusual. The dough itself may also have an unusual appearance. For example, you can cook them green. To do this you will need the following products:

• several large bunches of parsley;
• flour - 500 g;
• 1 egg;
• salt - 1 tsp;
• salmon or sturgeon fillet - 450 g;
• 1 onion;
• salt and spices for dough and minced meat;
• butter - 10 g.

To create a green dough, you need to grind the parsley in a blender to a puree, adding a couple of tablespoons of water to it. Mix the resulting mass with flour, egg and salt to create a dough. When everything acquires the necessary homogeneity, put the dough in the refrigerator and at this time prepare the minced meat.

Chop the raw fish fillet and mix with spices and salt. To it add onion, cut into very small cubes. Pour lemon juice over all this and mix. The minced meat will take a few minutes to become saturated with the aroma of lemon and seasonings. After this, you can start making dumplings with salmon, the recipe with photos of which will become a real decoration for your home cookbook. It takes about 5 minutes to cook them after boiling, and a small piece of butter would be an excellent addition to a hot dish of unusual color.

Dumplings with salmon

At one time he lived in the south of Sakhalin. Back in those Soviet times. So the supply was not bad, the fish products on the shelves were varied and plentiful. Only the meat wasn't very good. A friend’s mother used to make pink salmon from a jar, not dumplings, but more correctly, probably, dumplings. I do this myself often, but with raw fish. I boil the fish until tender with the spices bay leaf, pepper, dill stems and parsley. Then I take it apart. Finely fry the onion. I mix it and add a little butter, because pink salmon is a bit dry compared to, say, chum salmon. I make minced meat and form dumplings in the shape of dumplings.

I boil it with bay leaf and allspice for about five minutes after boiling, no more.

Serve well in Ukrainian style, with fried onions, sour cream, herbs and soy sauce.

Variety of fillings

You can prepare fish dumplings by adding other, more unusual ingredients. For example, cream cheese and mushrooms will go well with red fish. For this dish you will need to prepare:

• flour - 0.5 kg;
• cream cheese - 100 g;
• salmon - 250 g;
• fresh champignons or oyster mushrooms - 150 g;
• milk - 1 tbsp;
• fresh herbs - 1 bunch;
• onion - 1 pc.;
• frying oil;
• salt - 1 tsp.

The dough must be kneaded from milk, flour and salt, then sent to cool. At this time, fry the chopped onion along with the mushrooms and leave to cool. Cut the cleaned salmon into cubes and mix with cream cheese and herbs. Add the cooled mushrooms there and mix everything well.

Now we make the dumplings with salmon themselves, giving them any shape that seems most appetizing to you. It can be a standard dumpling shape or a crescent shape, more like a dumpling. After this, all that remains is to cook them, placing them in boiling water for 4-5 minutes and you can serve them, garnished with fresh herbs.

Nutritional and energy value:

Other cooking methods

Any fish dumplings, the recipes for which you just learned, can be prepared in a lot of other ways, besides regular cooking.

For example, if you cook them literally a minute less than the allotted time, and then deep-fry them and fry until golden brown, the dumplings will acquire a completely new taste. This dish can be an excellent appetizer for a large company. You can bake our fish delicacy in a pot, adding only sour cream or cream. Don't be afraid to use your imagination!

And most importantly, these dumplings, like regular meat dumplings, tolerate freezing well and can be stored in your refrigerator for months. But after the first defrosting, it is better not to cool them again. Otherwise, they may lose their unique taste, and, more importantly, their beneficial properties.

Fish dumplings with canned pink salmon

Fish dumplings can also be made from canned pink salmon. The cooking technology is similar to the previous recipe. Otherwise, only the filling is done. To do this, you need to open a can of pink salmon, drain the oil, and mash the contents with a fork. Mix the resulting mass with onion minced through a meat grinder, add salt, pepper and mix.

Test options

Above is a standard version of preparing dough for dumplings. However, it is not a dogma. For example, some chefs recommend replacing regular water with sparkling water in this recipe. The move is really good. The dough becomes more elastic. But it is not recommended to add eggs to dumpling dough. In this case, it becomes too rigid. For the same reason, you should not replace water with milk.

The nuances of preparing minced meat from different fish

The recipe for fish dumplings largely depends on what type of fish you decide to use: one fish is fattier, another is leaner, one is bony, another is 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 dense scales, which are difficult to clean. And if you can still remove the scales from a pike using a fish scaler (a special device that looks like a fine 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 impossible to remove them all. So after you remove the backbone, ribs and fins, simply run the fillet through the 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 volume) or onion fried in vegetable oil to the minced meat.
• Som. This fish is beautiful because it has no small bones and is very fatty. Therefore, the recipe for catfish dumplings does not need to be supplemented with any fats - just onions and spices are enough. Please note that unlike other types of fish, the fattest part of catfish is not the abdomen, but the tail.
• Salmon and trout. The recipe for dumplings with salmon and trout is perhaps the simplest, because it is such a tasty fish in itself that it does not require additional effort (especially since it does not have small bones). Just cut the fillet into small pieces (we recommend not to spoil the texture with a meat grinder), add onion with spices, and the minced meat is ready.
• Chum salmon and pink salmon. This is a fish of medium fat content, and its meat is moderately fibrous. The peculiarity of the recipe for dumplings with pink salmon is that you need to maintain a balance of fat content and softness of the meat in the filling (the same as in the recipe for chum salmon dumplings). An individual approach is needed here. If you get a female, then most likely she will not be very fatty (males are usually fatter), and you can add a little lard to the minced meat.

How to cook

Sift the flour through a sieve along with salt, stir and make 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 thin 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 be very stiff 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, add 1.5 liters of cold water and put on fire.

After boiling, reduce the heat and simmer 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 cold 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, let them cool completely. Wash the dill, grind a little with salt and chop. Peel the eggs from the shell and grate on a coarse grater.

Add the 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 thin layer up to 3 mm thick. Cut out circles from the dough with a glass or using a dumpling maker, crumple the remaining dough and roll out again into a thin layer.

Strain the fish broth through a sieve, add salt and return to the heat. Place 1 tsp in the center of each dough circle. salmon filling, 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!

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

1. 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.
2. 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).
3. 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.
4. 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.
5. 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).
6. The skin can be removed, but not necessarily (there is a lot of tasty fat underneath).

How to cook delicious homemade dumplings with red fish

This is a very original recipe that I came across on the Internet. I and our family fell in love with it not only for its taste, but also for its originality. After all, the author of this recipe suggests making them green! A great option for kids who don't like fish, but love dumplings! The dough is safe because the dye is natural. You will find out more right now!

Ingredients:

• 600 grams of flour
• teaspoon salt
• Bunch of parsley
• A raw egg
• 500 grams of red fish
• Glass of water
• Large onion
• A third of a lemon
• clove of garlic
• Pepper to taste and a little salt for filling

Preparation:

1. Place the fish in boiling, slightly salted water. Boil for literally 10 minutes and remove from the broth. You can cook soup with it or use it in other dishes. And in this recipe we only need boiled fish.

2. Remove bones and skin from the fish so that you are left with a clean fillet. Mash into small pieces with a fork.

3. Onion and garlic need to be chopped as finely as possible. You can use a knife or blender. But you still don’t need to turn it into mush.

4. Stir fish, onion and garlic. Add salt and season to taste. Squeeze juice from a third of a lemon. Mix the filling thoroughly.

5. Rinse the parsley, dry it to remove any moisture, and place it in a blender bowl. Grind as much as possible until mushy.

6.Add salt, egg to the flour, pour in the chopped herbs. Fill with water. Mix everything well. Place in a bag and refrigerate for half an hour.

7.Now you can start shaping the dumplings. If you have any special devices for this, you can use them. You can also simply roll out part of the dough into a layer and cut out circles in a stack. Stuff each circle with minced meat and make a dumpling.

8. Place the finished products on a surface dusted with flour.

9.After surfacing, they need to be cooked for no more than 3 minutes, because the fish has already been pre-boiled. If you still have raw dumplings left after lunch, you can easily freeze them and save them for next time.

Step-by-step recipe for fish dumplings

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, less in 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 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.

1. 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.
2. 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 for minced fish for dumplings allows you to add lard minced in a meat grinder.
3. 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).
4. 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 onions in vegetable oil, add to the minced meat. Leave the prepared minced meat in the refrigerator for 30 minutes.
5. If you used whole fish for the dumplings rather than ready-made fillets, you have a great opportunity to make a 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 that you will happily eat the next day.
6. 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.

Sauce for dumplings with salmon: prepare using sour cream

Dumplings with salmon are a rather unusual dish even for the most sophisticated gourmets. As a rule, it is usually used as a festive table decoration. If we are talking about the New Year's holiday table, then dumplings are considered to be a traditional dish.

The classic recipe for this dish involves using meat as a filling. It can be either beef or pork. To prepare a festive version of dumplings, sturgeon meat can be used.

Today, more than one sauce for dumplings, its recipe in particular, is known. Most often, regular sour cream is used as a sauce. Dumplings with salmon in sour cream will drive anyone crazy. However, such a tandem may sooner or later get boring. You can diversify the taste of dumplings by making a whole sauce from ordinary sour cream.

How to prepare a sour cream-based sauce for dumplings with salmon

Ingredients

To prepare sauce for dumplings with sour cream salmon, you will need the following ingredients:

1. The sour cream itself is at least 100 grams (the amount of sour cream depends on the number of servings of the finished dish).
2. 2-3 cloves of garlic (you can use both young garlic and those preserved from the autumn harvest).
3. Fresh herbs (you can use frozen varieties).
4. Salt.

Cooking process

To prepare the sauce for dumplings with salmon, you will need to peel the garlic and grate it. The ideal option would be to use a garlic press instead of a grater.

With its help, the garlic will be crushed into smaller pieces - in the finished sauce it will practically not be noticeable on the teeth. The finished garlic mass is added to the sour cream and mixed properly.

Finely chopped greens are also added here.

It is best to use a standard set of herbs to prepare dumpling sauce:

Added greens will make the sauce for salmon dumplings brighter and richer in taste. Then the sauce must be salted and can be served. Salt for the sauce is used in a minimal amount, since the salmon itself is already salty.

The finished dish is optionally decorated with parsley leaves, or sprinkled with finely chopped herbs.

Source: https://vkusno-kushaem.ru/sous-dlya-pelmenej-s-semgoj-prigotovit-na-osnove-smetany.html

The nuances of preparing minced meat from different fish

The recipe for fish dumplings largely depends on what type of fish you decide to use: one fish is fattier, another is leaner, one is bony, another is 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 dense scales, which are difficult to clean. And if you can still remove the scales from a pike using a fish scaler (a special device that looks like a fine 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 impossible to remove them all. So after you remove the backbone, ribs and fins, simply run the fillet through the 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 volume) or onion fried in vegetable oil to the minced meat.
• Som. This fish is beautiful because it has no small bones and is very fatty. Therefore, the recipe for catfish dumplings does not need to be supplemented with any fats - just onions and spices are enough. Please note that unlike other types of fish, the fattest part of catfish is not the abdomen, but the tail.
• Salmon and trout. The recipe for dumplings with salmon and trout is perhaps the simplest, because it is such a tasty fish in itself that it does not require additional effort (especially since it does not have small bones). Just cut the fillet into small pieces (we recommend not to spoil the texture with a meat grinder), add onion with spices, and the minced meat is ready.
• Chum salmon and pink salmon. This is a fish of medium fat content, and its meat is moderately fibrous. The peculiarity of the recipe for dumplings with pink salmon is that you need to maintain a balance of fat content and softness of the meat in the filling (the same as in the recipe for chum salmon dumplings). An individual approach is needed here. If you get a female, then most likely she will not be very fatty (males are usually fatter), and you can add a little lard to the minced meat.

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).

How to cook it?

1. Prepare the dough:

– mix eggs and sour cream/vegetable oil, add salt

– for choux pastry + dissolve the butter in a glass of very hot water / boiling water

– beat with a whisk or mixer, adding flour in small portions

– for choux pastry + pour, stirring, the butter mixture into the flour

– knead the dough, adding flour as necessary, until it begins to stick to your hands

– cover the finished dough with a damp towel and leave for a while while you prepare the filling

2. Prepare the filling:

– peel and finely chop the onion, sauté in vegetable oil

– prepare minced meat: pass sturgeon or salmon through a meat grinder

– add onion, salt and ground pepper to the minced meat, mix

3 Making dumplings:

on a dumpling maker or by hand:

– roll out the dough into a thin layer, sprinkle with flour, roll up

– cut the roll crosswise into small rolls 3-4 cm wide

– unfold the rolls into ribbons, stack them on top of each other, cut into squares or rectangles; for circles: squeeze out circles with a glass or mold of the desired diameter

– place the minced meat in the center of the square or circle (preferably with a teaspoon)

– brush the edges of the dumplings with beaten egg white or cold water to help them stick together better

– “kerchief” or “ears” of squares: fold the square with the filling in the center diagonally to form a triangle, pinch the edges, connect the ends (sharp corners) crosswise, like a neck scarf, glue tightly

- “Cheburashka” made from squares: fold the square with the filling in the center in half, pinch the edges, bring the ends towards each other, mold tightly

– Japanese “gyedza” from circles/ “crescent”: raise the edges up, make folds on the back edge, pinching them together - first on one side, then on the other; connect the pleated top edge and the straight bottom edge, molding them tightly together.

4. Cook dumplings:

– Place the dumplings in salted boiling water and cook until tender, 5-10 minutes.

Serving recommendations: serve hot with herbs, sour cream or sauces.

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

1. 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.
2. 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).
3. 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.
4. 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.
5. 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).
6. The skin can be removed, but not necessarily (there is a lot of tasty fat underneath).

Step-by-step recipe for fish dumplings

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, less in 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 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.

1. 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.
2. 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 for minced fish for dumplings allows you to add lard minced in a meat grinder.
3. 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).
4. 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 onions in vegetable oil, add to the minced meat. Leave the prepared minced meat in the refrigerator for 30 minutes.
5. If you used whole fish for the dumplings rather than ready-made fillets, you have a great opportunity to make a 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 that you will happily eat the next day.
6. 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.

Book of Manta and dumplings. Real jam!. Contents - Dumplings stuffed with salmon (sturgeon)

Dough: 3 cups flour, 2 eggs, 1 tablespoon vegetable oil, 1.5 cups water, salt to taste

Filling: 500 g pollock (hake, cod), 60 g dried mushrooms, 4 onions, 2 boiled eggs, 4 tablespoons vegetable oil, ground black pepper to taste, salt

Dough:

Pour the flour onto the board in a heap, make a funnel in the middle, pour eggs, salted water, and vegetable oil into it. Knead the dough until it begins to pull away from your hands, then cover it with a cloth and leave to proof for half an hour.

Filling:

Soak the mushrooms in cold water for 4 hours, then boil in the same water until tender, strain and finely chop. Pass the fish fillet through a meat grinder and fry along with onions and chopped mushrooms. Cool the mixture, add chopped boiled eggs, pepper and salt and mix thoroughly. If the filling turns out to be dense, it can be diluted with mushroom broth.

Cut pieces from the dough, make ropes, which are then cut into small pieces and rolled into thin flat cakes. Place 1 teaspoon of filling on each tortilla. Brush the edges of the dough with egg yolk and pinch.

Dough: 2.5 cups flour, 1 egg, 1 cup water, salt to taste

Filling: 20 dried mushroom caps, 200 g minced fish, 2 tablespoons flour, 250 g onions, 2 tablespoons vegetable oil, ground black pepper to taste, salt

Dough:

sift the flour onto a cutting board, collect it in a mound and make a funnel in it. Pour the egg and warm salted water into the well of the flour slide. Knead the dough until it becomes homogeneous, shiny and no longer sticks to your hands. Cover the dough with a towel and leave to proof for 30 minutes.

Filling:

Soak the mushrooms in cold water for 4 hours, then boil in the same water until tender, strain and finely chop. Peel the onion, finely chop and fry until light golden brown. Combine mushrooms, minced fish and fried onions and fry in a frying pan for 1-2 minutes, then cool the mixture.

Roll out the dough into a layer 1 mm thick, cut out circles with a glass, put 1 teaspoon of filling in the middle of each of them and pinch the edges.

Place the dumplings one at a time in boiling salted water, mix gently and cook over low heat. When the dumplings float to the surface, cook them for another 3-4 minutes, then remove them from the broth with a slotted spoon.

Dough: 3 cups flour, 1 egg, 1 cup water, salt to taste

Filling: 200 g mushrooms, 300 g cod fillet, 100 g lard, 2 onions, 1 tablespoon vegetable oil, ground black pepper to taste, salt

Dough:

Pour the flour onto the board in a heap, make a depression in the middle, pour the egg and salted water into it. Knead the dough until it begins to pull away from your hands, then cover it with plastic wrap and leave to proof for half an hour.

Filling:

Pass the cod fillet and lard through a meat grinder, combine with chopped mushrooms and finely chopped onions, pepper and salt. Mix the minced meat thoroughly and simmer for 2 minutes in a frying pan with oil.

Roll out the dough into a layer 2 mm thick and cut it into 7x7 cm squares. Place 1 teaspoon of filling in the middle of each square, connect the edges, giving the products a scallop shape.

Steam the dumplings for 20 minutes.

? Try these beautiful dumplings with soy sauce diluted with half water. Please note that soy sauce is salty, so reduce the amount of salt in the dumplings.

Dough: 5 cups flour, 2 cups water, salt to taste

Filling: 500 g fish fillet, 300 g seaweed, 2 onions, 1 teaspoon olive oil with filler (lemon), 0.5 teaspoon ground black pepper, 2 onions, salt to taste

Dough:

sift the flour onto a cutting board, collect it in a mound and make a funnel-shaped depression in it. Carefully pour warm salted water into the crater. Knead the dough until it stops sticking to your hands. Cover the dough with a damp cloth and leave to proof for 30 minutes.

Filling:

Boil the seaweed for 30 minutes, then rinse in cold water, squeeze, mince along with fish fillets and onions, add oil, pepper, salt to the minced meat and mix thoroughly.

Roll out the dough into a ribbon 5 cm wide and 1.5-2 mm thick. Brush the edge of the rolled out dough with egg. On a strip greased with egg, place a teaspoon of filling every 3-4 cm, then lift the edge of the strip and cover the minced meat with it, then cut out the dumplings with a mold.

Place the dumplings in boiling salted water (for 1 kg of dumplings, 4 liters of water and 1 tablespoon of salt) and cook at low boil. When the dumplings float to the surface, cook them for about 5 minutes, then remove them to a plate with a slotted spoon.

Dough: 3 cups flour, 2 eggs, 1 tablespoon vegetable oil, 1 cup water, salt to taste

Filling: 500 g sturgeon (salmon), 2 onions, butter, ground black pepper to taste, salt

Dough:

Pour flour onto the board in a heap, make a depression in the middle, pour eggs, salted water and vegetable oil into the crater. Knead the dough until it begins to pull away from your hands. Cover the dough with a cloth and leave to proof for half an hour.

Filling:

Finely chop the onion and fry in melted butter. Pass sturgeon (salmon) through a meat grinder, mix with onion, add pepper, salt and mix the mass thoroughly.

Divide the dough into 2-3 balls, and roll each into a rope about the thickness of a finger. Cut pieces from the rope and roll them into thin flat cakes. Place 1 teaspoon of filling in the middle of each flatbread, pinch the edges of the dough and connect the opposite ends. Place the molded dumplings in a single layer on a floured board and place in the refrigerator for at least 40 minutes.

Cook dumplings in a steamer.

Dough: 300 g flour, 1 egg, 125 ml water, 0.5 teaspoon salt

Filling: 400 g pollock fillet, 1 onion, 1 carrot, 1 tablespoon green peas, 2 tablespoons butter, salt to taste

Dough:

Pour the flour onto the table in a heap, make a depression in the middle, crack the egg into it, pour in salted water and knead the dough so that it comes off well from your hands. Cover the dough with a cloth and leave to proof for half an hour.

Filling:

Pass pollock fillet and green peas through a meat grinder with a fine grid. Peel the carrots and grate on a coarse grater.

Finely chop the onion. Mix the fish fillet with carrots, onions, add softened butter, salt and mix the mixture thoroughly.

Roll out the dough into a thin layer, cut out circles with a glass, put the filling in the middle of each circle, pinch the edges. For better connection, the edges of the dough can be lightly moistened with water or brushed with egg. Boil dumplings in salted water.

Source: https://www.booklot.ru/genre/dom-i-semya/kulinariya/book/mantyi-i-pelmeni-palchiki-oblijesh/content/2614642-pelmeni-s-nachinkoy-iz-semgi-osetra/