Fish dumplings step by step: 15 delicious cooking methods

Many people still don’t know that dumplings can be made from fish. Moreover, this dish will delight you with an amazing taste both when using expensive varieties of fish, for example, trout, salmon, and cheaper ones, like pike or hake. Dumplings with fish are the highlight that will make your table truly exquisite. Be sure to read the information: how to properly cook dumplings.

With pike

This recipe for pike dumplings is low in calories.

Grocery list:

water – 200 ml;
vegetable oil – 2 tbsp;
flour – 800 g;
soda – 2 tsp;
pike – 0.5 kg;
cream – 80 ml;
onions – 2 pcs.;
spices - to taste.

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Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 4.

K/b/w/u – 595/47/20/58.

Step-by-step cooking recipe:

The first step is to prepare the dough. You need to mix water, salt, butter and flour and knead. Set aside while preparing the filling.
Prepare minced meat, add cream and spices.
Make dumplings and place them in the freezer for 15 minutes.
Boil in hot water, this will take about ten minutes.

Pesto

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.

From zander

The recipe for pike perch fish dumplings is not simple, but the finished dish is very tasty.

You can make sour cream and garlic sauce, this will improve the taste.

List of required products:

pike perch (fillet), you can take carp – 500 g;
onions – 2 pcs;
sour cream – 20 g;
chicken egg – 1 piece;
lemon – 0.5 pcs;
salt, pepper - to taste;
flour – 800 g;
water – 1 glass.

Pixabay.com
Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 4.

K/b/w/u – 880/32/32/120.

Step-by-step cooking recipe:

Prepare the dough by mixing flour and water. The exact time required to knead the dough depends on the ingredients used. Knead thoroughly and then set aside for half an hour. During this time the filling will be ready.
Cut the pike perch into portions, put in a blender, beat in the egg and sour cream. Mix, add fried onions and spices.
Prepare dumplings.
Cook in hot water for ten minutes.

What names do dumplings have?

Dumplings have conquered all corners of the world, in each of which they acquired their own name, shape, and recipe. Ravioli is considered to be an Italian dish. They can be boiled and fried, stuffed with meat, vegetables, cheeses, and fruits. Wontons are one of the many types of Chinese dumplings made from chicken, pork, shrimp, fish, cabbage, mushrooms and fruits.

Modak - Indian dumplings made from rice flour, coconut pulp, palm sugar, steamed or fried in oil. Khinkali are Georgian dumplings in the form of a bag of dough with meat filling and broth inside. Dim sum are translucent Chinese dumplings made from rice dough and various types of fillings.

Currently, fish dumplings are not inferior to meat dumplings in popularity. Fish is a lighter filling option, but just as satisfying. It has a reserve of substances valuable to the body: iodine, phosphorus, polyunsaturated fatty acids. There is a wide variety of fish varieties, so fish dumplings never get boring.

With added lard

An interesting and unusual recipe for dumplings with fish and lard. The latter will add juiciness.

However, the calorie content of the finished dish will be quite impressive, so if you are on a diet, it is better to avoid eating it.

Grocery list:

fish (fillet) – 1.5 kg;
lard – 200 g;
butter – 30 g;
sour cream – 50 g;
salt, spices - to taste;
flour – 5 glasses;
water – 2 glasses.

Pixabay.com
Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 8.

K/w/w/w – 1570/63/34/170.

Step-by-step cooking recipe:

For the dough, in a separate bowl or on the table, mix flour, salt and sour cream, as well as butter and heated water. Set aside for half an hour.
You can use any fish - pike, carp or pike perch. It is necessary to cut the fillet and then grind it with a meat grinder or blender. Add finely chopped onion and lard and repeat the procedure.
Make dumplings by rolling out the dough into a sheet and cutting out circles. Place minced meat in the middle and seal.
Pour water and turn on the heat. After boiling, put the dumplings inside and cook for about ten minutes.

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 Korean carrots on top of the dish, arrange 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.

With cheese

Cheese is a wonderful ingredient that makes fish dumplings much tastier. You can use any, you should rely on the preferences of the cook. You can also choose any fish; this recipe will consider pangasius, as well as the following ingredients:

shark catfish fillet - 60 g;
cream cheese - 25 g;
butter - 15 g;
onions - 45 g;
hard cheese – 10 g;
salt, spices - to taste;
flour - 160 g;
water - 60 g.

Preparation time – 1 hour. Cooking time – 7 minutes. Number of servings – 1.

K/b/w/u – 310/25/9/37.

Step-by-step cooking recipe:

Fillet the fish and then cut it into small pieces.
Peel the onion, chop and fry in a frying pan until golden brown.
For minced meat, use fish, cheese, salt and pepper.
Make dumplings.
Boil dumplings in water. After boiling, it is enough to cook them for about seven minutes.

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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.

With mushrooms

Adding mushrooms will give fish dumplings an unusual taste.

A mixture of sour cream and garlic is ideal as a sauce.

List of ingredients:

fish – 0.5 kg;
mushrooms – 60 g;
onions – 3 pcs;
oil – 5 tbsp;
salt, spices - to taste;
flour – 400 g;
chicken egg – 1 piece;
water – 0.5 cups.

Preparation time – 1 hour 15 minutes. Cooking time – 10 minutes. Number of servings – 8.

K/b/w/u – 1515/49/25/243.

Step-by-step cooking recipe:

Prepare the dough. To do this, you need to thoroughly mix the flour, warm water, egg and salt. Knead for 5 minutes and then set aside for half an hour.
If you bought dried mushrooms, you need to soak them for an hour in cool water. If the mushrooms are ordinary, you can immediately move on to the next step.
Boil the mushrooms until soft, chop finely.
Peel the onion, cut into small cubes and fry with mushrooms until a crust appears.
Make minced fish, mushrooms and onions.
Form dumplings and refrigerate them for half an hour.
For cooking, use the water in which mushrooms were previously boiled. The process will take 10 minutes.

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With cabbage

You can add cabbage to dumplings with fish, this will create a tasty dish. You can use either fresh or sauerkraut, which can also be prepared at home. In the second case, it is enough to chop the vegetable and put it in the minced meat. List of products for dumplings:

cabbage – 400 g;
onions – 1 piece;
tomato paste – 3 tbsp;
fish (fillet) – 350 g;
butter – 20 g;
salt, pepper - to taste;
flour – 650 g;
egg – 1 piece;
water – 1 glass;

Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 8.

K/w/w/u – 1680/48/88/176.

Step-by-step cooking recipe:

To prepare the dough, you need to pour warm water and a chicken egg into the flour. Stir until smooth. Set aside for half an hour.
Chop the cabbage, add oil and spices, simmer over low heat. Separately, fry finely chopped onion until crust appears, then add tomato paste and simmer for a couple of minutes.
Remove all excess from the fish fillet, cut into small pieces and fry for a couple of minutes. Remove and mix with the rest of the filling, let cool.
Make dumplings, put them in a cool place for 10-15 minutes.
To prepare, cook for ten minutes.

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Reviews

Irina, 42 years old

I cook fish dumplings during fasting, weight loss and when I want to eat something unusual. Most of all I like pike dumplings; they are quick to prepare and it’s not a dish like this to offer to guests.

Angelina, 35 years old

Dumplings with fish are a delicious dish that you can treat both household members and guests. It is quite simple to prepare, and the price of the products is low. My favorite is red fish dumplings.

Marina, 28 years old

I don't really like fish dumplings, although my family loves them. But I don’t like them because during cooking the whole kitchen is filled with the aroma of boiled fish.

Now you know how to cook fish dumplings. Use our recipes to please your family and guests with a delicious dish!

With pollock

Pollock is a lean fish that is ideal as a filling. List of required ingredients:

fish fillet – 0.5 kg;
onions – 1 pc;
salt, spices - to taste;
vegetable oil – 2 tbsp;
flour – 300 g;
water – 1 glass.

Freepik.com
Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 8.

K/w/w – 1650/56/56/240.

Step-by-step cooking recipe:

Knead the dough by mixing flour, water and salt. Leave to swell for half an hour.
Take the carcasses, gut them, cut off all excess, wash thoroughly and dry with paper towels.
Cook the fish in a saucepan until the water boils.
Cut the onion into small pieces, mix with the fish, add spices.
Form dumplings. To do this, you need to roll out the dough, cut out circles in any convenient way, and put the filling in the center.
Cook in water for ten minutes.

With potato

At home you can prepare delicious fish dumplings with potatoes. Any fish will do, ideally an aquatic fish without bones. List of ingredients for cooking fish dumplings:

halibut fillet – 0.5 kg;
potatoes – 250 g;
onions – 1 piece;
butter – 25 g;
flour – 450 g;
chicken egg – 1 piece;
water – 1 glass;
salt, spices - to taste.

Freepik.com
Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 8.

K/b/w/u – 1200/80/24/216.

Step-by-step cooking recipe:

Knead the dough and knead for five minutes.
Chop the halibut fillet with a knife or grind in a blender.
Boil the potatoes, chop them, mix with onions. Chop the latter first with a knife.
Form the filling by mixing fish and potatoes in containers. Roll into balls.
Form dumplings.
Cook in a saucepan until tender for ten minutes.

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 with soy sauce. It can be added directly to the minced meat or served separately with ready-made dumplings.

Lazy

This recipe for dumplings with fish saves a lot of time. The cooking method does not affect the taste of the final dish. The cooking time is long, despite the name.

Grocery list:

sparkling mineral water – 0.5 cups;
flour – 400 g;
chicken egg – 1 piece;
onions – 2 pcs;
fish fillet – 0.5 kg;
garlic – 3 cloves;
salt, spices - to taste.

Freepik.com
Preparation time – 1 hour. Cooking time – 45 minutes. Number of servings – 8.

K/b/w/u – 1530/120/34/191.

Step-by-step cooking recipe:

Prepare the dough by mixing the egg, flour, salt and soda. The latter will make the dough more elastic. Knead the resulting mass for five minutes, and then put it aside for half an hour.
Cut the onion into small pieces, put it in a blender, add garlic and chopped fish, and mix.
Roll out the resulting dough onto a thin sheet and place the filling on top. Roll into a roll.
Cut the roll into small pieces, fry in a pan for five minutes, then simmer for another 15.

In Sakhalin style

This method of preparing fish dumplings got its name from the place where the recipe was invented. There is nothing complicated about it, and red fish is ideal for the filling; sesame seeds add a special taste.

Required ingredients:

chum salmon (fillet) – 0.5 kg;
sesame – 2 tbsp;
dumpling dough – 600 g;
dill – 1 bunch;
onion – 1 piece;
salt, spices - to taste;

Freepik.com
Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 8.

K/b/w/u – 1423/96/32/174.

Step-by-step cooking recipe:

Wash the fish thoroughly and then dry it. Grind the fish, herbs and onions, mix thoroughly.
Roll out the dumpling dough into a sheet and cut out circles, put minced meat in the center and seal the edges.
Cook dumplings.
Serve to the table. Soy sauce is ideal for serving.

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 a good, rich, aromatic and tasty 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.

With seaweed

An interesting recipe in which seaweed adds a special piquancy to the dish. The latter can be taken from any manufacturer; you should immediately take into account the degree of salinity so as not to oversalt the dumplings.

List of required ingredients:

fish fillet – 0.5 kg;
seaweed – 250 g;
onions – 2 pcs;
olive oil – 2 tbsp;
salt, spices - to taste;
flour – 900 g;
water – 400 ml.

Preparation time – 1.5 hours. Cooking time – 10 minutes. Number of servings – 8.

K/b/w/u – 1549/127/39/185.

Step-by-step cooking recipe:

To prepare the dough, you need to pour flour on the table, and then carefully pour warm water with salt into it. Knead for 5 minutes and set aside.
Boil the seaweed for half an hour, rinse thoroughly and remove excess moisture. Make minced meat by mixing cabbage and fish, and why grind it in a blender or meat grinder with a fine mesh.
Make the dough.
Cook in salted boiling water for ten minutes.

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Rules for selecting and cutting fish

Now you can find both whole carcasses and fillets on sale. Young housewives are not ready to remove the bones themselves, so without hesitation they put the packages of fillets in baskets. Experienced housewives prefer to take whole carcasses. This is due to the fact that there is no thick layer of ice on the whole fish, so you can quickly check for freshness. In addition, whole carcasses are cheaper than fillets.

If you buy unfrozen fish, you should pay attention to its gills. They should be pink or red. If their color is brown, then you should refrain from purchasing. A strong smell may indicate that the fish has been sitting on the counter for a long time. To check freshness, press the fish several times before purchasing. If the dent disappears quickly, then you can buy a carcass.

When purchasing ready-made fillets, you need to wait until they are completely defrosted. Not all manufacturers remove every bone. You need to carefully inspect the meat and feel it to feel the bones. The smallest of them are removed using tweezers.

Whole fish are also cut after defrosting. First, the scales are cleaned and the fins are cut off. Then they remove the head and take out the insides. The fillet is cut from the bones in one layer with a sharp knife. Small bones are removed using tweezers. The head, tail and ridge are used to prepare fish soup. Caviar can be added to minced meat or salted.

Sturgeon with onions

Sturgeon is a good option for making fish dumplings. The result is an exquisite dish that is ideal for serving at any celebration. It’s easy to get rid of the bitterness of onions - the vegetable must be doused with boiling water and then used for cooking.

List of ingredients:

sturgeon – 800 g;
onions – 4 pcs. (small bulbs);
salt, spices - to taste;
greens (parsley and dill) – 1 bunch;
flour – 0.5 kg;
water – 200 ml.

Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 8.

K/w/w/u – 1591/122/37/170.

Step-by-step cooking recipe:

The peculiarity of this recipe is that the filling is prepared first, and then the dough. The fish must be gutted, all excess cut off, washed thoroughly and cooked. After the water boils, hold the fish for 5 minutes, then remove and remove the skin. Cut with a large knife until smooth. Chop the onions in the same way. You can take fish and onions and use a blender to chop. Add herbs and spices. For juiciness, you can add fish broth.
While the fish is cooling, you can make the dough. To do this, mix warm water, flour and salt. Knead the mixture for five minutes, set aside for a quarter of an hour.
Form dumplings. To do this, the dough is rolled out into a thin sheet, circles are cut out, and the filling is placed in the center. Seal the edges in a convenient way.
Cook in small batches in a saucepan. Just throw them into boiling water for 10 minutes and then serve.

From catfish

You will get very tasty dumplings if you use catfish as a filling. It's better to take fresh frozen fish. If this is not possible, you should approach defrosting correctly. A day before, the fish must be transferred to the refrigerator, and a few hours before cooking, it must be placed in a separate container and defrosted completely.

Grocery list:

catfish (fillet) – 0.5 kg;
butter – 60 g;
onions – 1 piece;
salt, spices - to taste;
flour – 350 g;
chicken egg – 1 piece;
water – 0.5 cups.

Pexels.com
Preparation time – 1 hour. Cooking time – 10 minutes. Number of servings – 8.

K/w/w/w – 1520/80/160/160.

Step-by-step cooking recipe:

First you need to prepare the dough. To do this, thoroughly mix flour, warm water, salt and egg. It is necessary to knead it until the mass becomes homogeneous and stops sticking to your hands.
To prepare the minced meat, you need to chop the onion and fish fillet, then add melted butter and mix everything in a blender. Add spices.
Form dumplings by cutting out small circles from thinly rolled dough. Place minced meat in the center and seal the edges.
Boil in salted water for ten minutes, serve.

Japanese style

An ideal dish for lovers of Asian cuisine. It is prepared in a different way than standard dumplings - they need to be fried, not boiled. Soy sauce, wasabi and pickled ginger are ideal for serving. You should send a photo of the finished dish to all your friends and acquaintances, and then invite them to a tasting.

List of required products:

fish fillet (chum salmon) – 300 g;
cabbage – 200 g;
sunflower oil – 7 tbsp;
sesame oil – 3 tbsp;
onions – 1 piece;
greens (cilantro, green onions) – 1 bunch;
garlic – 5 cloves;
soy sauce – 4 tbsp;
salt, spices - to taste;
flour – 400 g;
water – 100 ml.

Pexels.com
Preparation time – 1 hour. Cooking time – 30 minutes. Number of servings – 8.

K/b/w/u – 1541/59/70/215.

Step-by-step cooking recipe:

The first stage is preparing the filling. Take the top leaves of cabbage and chop finely. Peel the garlic and onion, chop finely. Do the same with greens.
Prepare the dough and set aside for a quarter of an hour.
Prepare the filling. You need to heat a frying pan, pour in vegetable and sesame oil, and add onions. Fry until translucent, then add finely chopped cabbage. Cook until all vegetables are softened.
Grind the fish in any convenient way. Mix thoroughly with the roast.
Make dumplings. To do this, roll out the dough to a small thickness. Cut out circles and seal the edges. You need to stretch them a little to the sides and get gyoza.
To prepare, you need to heat a frying pan and pour in two types of oils. Place Japanese dumplings in a frying pan and fry until crust appears. The final stage of preparation is to add water and simmer for 15 minutes.