I like fish in any form. I live 1 km from the sea, so most often on the table there are cutlets from gobies, a budget pate from the Black Sea sprat and anchovy, fried glosiki and pickled mullet. I also like northern fish. It is rich in saturated Omega 3 and 6 acids. I cook baked greenlings, dishes from saffron cod,. Most often, mackerel helps out. Today I made fish dumplings from chum salmon. They turned out delicious and juicy.

Fish dumplings from chum salmon

Ingredients:

• Flour - 500 g,
• Milk - 200 ml,
• Eggs - 2 pcs.,
• Vegetable oil - 2 tbsp. l.,
• Salt - to taste;

• Fish fillet - 300 g,
• Fat goose unmelted - 50 g,
• Onion - 1 pc.,
• Garlic - 2 cloves,
• Ground black pepper - to taste;

• Water (for cooking) - 2 l,
• Salt - to taste;

For dressing dumplings:

• Butter - 50 g,
• Sour cream, mayonnaise - optional.

Cooking process:

Peel the ketu, cut into small pieces, add goose fat and pass through a meat grinder along with peeled onions and garlic.

Stir the prepared minced fish for dumplings, add salt and pepper.

Mix milk with beaten eggs, add vegetable oil, salt, flour and knead a stiff dough.

Divide the dough into 2 parts. Roll each of them with a rolling pin into a thin layer and cut circles with a glass. Put minced fish in the middle and make dumplings.

Boil water, add salt and boil fish dumplings for 5 minutes. Use a colander to remove them from the pan. If a lot of dumplings are cooked - put in a ceramic dish, adding butter.

In this case, dumplings stay warm longer and do not stick together. Red fish dumplings can be served with soy sauce, sour cream, mayonnaise, ketchup - if desired. Bon appetit and good taste emotions!

If a lot of dumplings are cooked, and they did not have time to eat, do not be discouraged. The next day they can be fried in butter. They acquire a beautiful amber crust and become very fragrant.

Thanks to Svetlana for the recipe and photo.

Is it really possible to update a traditional Russian dish, which everyone seems to know so well already, that by adding something new, we will lose the classic taste? Of course, because today we will cook fish dumplings, the taste of which compares favorably with the meat dumplings familiar to all of us with its tenderness. A 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 cook dumplings with pink salmon. It is in sea fish that there will not be many bones that will have to be selected for a long time before grinding.

Stuffing options for fish dumplings

But before we start cooking, we will find out which recipe for minced fish for dumplings will appeal to you:

Minced fillet

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

Minced meat with lard

The addition in the form of lard for minced river fish is especially relevant - it will make the filling more juicy and fragrant.

• We add lard in a ratio of 1:5 - it is better not to take more, otherwise the filling will become too oily and will kill the taste of the fish.
• We also twist the onion in a meat grinder.

Minced meat with egg and butter

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

• It is good to put a raw chicken egg and melted butter in the fish fillet for juiciness and plasticity.
• We supplement such minced meat with black and allspice and, if desired, 2-3 tbsp. chopped greens.

If we see that the minced meat turned out to be too wet, we squeeze it out immediately before sculpting the dumplings.

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

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

fish dumplings

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

As you can see, fish dumplings are no more difficult to prepare than meat dumplings, and there will be no less pleasure from them, 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!

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

Dough Ingredients:

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

Fish Filling Ingredients:

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

Recipe for fish dumplings:

1. First, let's prepare the dough. I do the most ordinary, insipid. Add salt to the sifted flour, pour in water and oil and knead intensively. The dough should be smooth and elastic.
2. We put it aside, wrapped in a plastic bag or cling film, and take on the filling.
3. We dry the fillet thoroughly and interrupt with a blender into a homogeneous mass.
4. Add chopped herbs, salt, spices and starch to the fish mass. We knead the fish mass and the filling is ready.
5. We take out the dough, by that time it will just lie down enough, and we form 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 stuff the cakes with minced fish and pinch the edges. Ready!
6. We put water, add salt to it. After boiling, we throw dumplings into it and, as they boil again, cook for no more than 10 minutes, otherwise the dough may become very sour.
7. Serve with your favorite sauce.

The recipe for fish dumplings largely depends on what kind of fish you decide to use: one fish is fatter, the other is more lean, one is bony, the other is not, etc.

Minced fish for dumplings is prepared in two ways: grinding 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 a whole carcass is better than a fillet

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

• a whole carcass with a head is cheaper;
• it does not have a thick layer of ice, as on a fillet;
• in gutted fish you can find caviar (it will perfectly complement minced meat);
• from the head, spine, tail and fins you can cook a delicious broth for dumplings or fish soup.

How to cut a fish

1. Clean the thawed carcass from the scales with an ordinary sharp knife or fish scaler, starting from the tail. It is equally convenient to clean with a serrated vegetable knife. Make sure there are no scales left on the belly and 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 gallbladder (otherwise the meat will become bitter).
3. Carefully remove the insides without squeezing them. Separate the liver and strips of fat. Remove the black film from the walls of the abdominal cavity, if any.
4. Remove the gills from the head with kitchen scissors, rinse the carcass in running water. Separate the head, tail tip and fins - they will come in handy for the broth.
5. Fillet: With a long knife, run from head to tail along the spine, thus separating one half of the carcass. Then separate the second fillet in the same way. 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 tender abdominal meat).
6. The skin can be removed, but not necessarily (there is a lot of tasty fat under it).

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

Step by step recipe for fish dumplings with photo

The calorie content of fish dumplings will depend on its type and on what else besides fish you put in minced meat. So, for example, dumplings with fish and lard will be much more nutritious than just with fish, but in any case, they are tasty and less nutritious than with pork or lamb. With such a filling, you can make dumplings, 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;
• onion - 2 large heads;
• garlic - 2 cloves;
• salt, spices - to taste;
• lemon juice - 1 tablespoon;
• dill fresh.

Cooking step by step

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 the 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 cook minced meat for dumplings with fish depends on its type. If you have fatty red fish or catfish, just chop the fillet into a small cube. Or you can chop some with a knife, and turn some in a meat grinder. More bony fish (pike, pike perch) require double grinding in a meat grinder on a fine mesh in order to process all the small bones. If the fish seems dry to you, the recipe for minced fish for dumplings allows the addition of lard scrolled in a meat grinder.
3. Add chopped onion, garlic, lemon juice, fish seasoning and salt to taste. Stir in the finely chopped dill (parsley doesn't always go well with fish, so be careful if you choose to add it).
4. If you want something special, you can cook dumplings with fish and mushrooms - mushrooms will add a spicy touch to your dish. Soak them for 1 hour, then boil until soft. Chop and fry with onion in vegetable oil, add to minced meat.
   Leave the minced meat in the refrigerator for 30 minutes.
5. If you used whole fish for dumplings, and not ready-made fillets, you have a great opportunity to make a delicious broth. Boil the head, tail, spine and fins in salted water - 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). Do not throw away the head and fins - they also have a lot of meat, which you will eat with pleasure the next day.
6. Roll out the dough into a thin layer (the thinner the better) and cut the same circles with a glass or a metal mold. Lay out the filling and sculpt dumplings of any shape convenient for you.
   Cook dumplings in broth or just in water for 5-7 minutes. Before serving, they can be poured 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 tasty, but also a very healthy fish dish for the whole family.

A difficult recipe for dumplings from chum salmon step by step with photo.

Chum dumplings are very tender and incredibly tasty. In addition to chum salmon, pork is included in the dish. Cooked dumplings are additionally fried in a pan before serving.

To your attention - a simple recipe for making dumplings from chum salmon. The filling for dumplings is chum salmon fillet, pork and onion, twisted in a meat grinder. Ready cooked dumplings are fried in a pan before serving. Additionally, I prepared the sauce by mixing chopped herbs with sour cream. Good luck!

Servings: 6-7

• National cuisine: home kitchen
• Dish type: Hot dishes, Pelmeni
• Recipe Difficulty: Difficult recipe

• Preparation time: 11 minutes
• Cooking time: 2 h
• Servings: 2 servings
• Amount of calories: 115 kilocalories
• Reason: For lunch

Ingredients for 2 servings

• Eggs - 2 Pieces
• Salt - 1 teaspoon
• Wheat flour - 600 grams
• Onion - 1 piece
• Pepper - to taste
• Butter - 60 Grams
• Greens - to taste
• Keta - 300 Grams
• Pork - 200 Grams
• Bay leaf - 2 Pieces
• Fresh mint - 5 grams
• Sour cream - 100 grams

step by step

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