Recipes of fish dumplings: cooking secrets with different types of fish

The nuances of cooking minced fish

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

• Pike and zander. The pike dumplings recipe, as well as the pike dumplings recipe, will be somewhat complicated by the fact that these fish species have very small and dense scales that are difficult to clean. And if you can still remove the scales from the pike, armed with a fish scaler (a special device similar to a fine grater), then it is easier to carefully remove the skin from the pike perch and throw it away. In addition, pike and pike perch have a lot of small bones, and it is simply impossible to extract them all. Therefore, after you separate the ridge, ribs and fins, just pass the fillet through the meat grinder twice to grind all the bones. The meat of these fish is 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.
• Catfish. This fish is beautiful in that it has no small bones and is very oily. Therefore, the recipe for dumplings from catfish does not need to be supplemented with any fats - enough onions and spices. Please note that unlike other fish species, the catfish has the fattest part - 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 there are no small bones in it). Just cut the fillet into small pieces (we recommend not to spoil the texture with a meat grinder), add the onion with spices, and the mince is ready.
• Chum and pink salmon. This is a medium-fat fish, 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 meat in the filling (the same as in the recipe for dumplings from chum salmon). An individual approach is needed here. If you got a female, then most likely it will not be very greasy (males are usually fatter), and you can add a little pork fat to the minced meat.

Minced meat 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 is a whole carcass better than fillet?

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

• a whole carcass with a head is cheaper;
• there is no thick layer of ice on it, as on a fillet;
• caviar can be found in unsqueezed fish (it will greatly complement the minced meat);
• from the head, ridge, tail and fins, you can cook a delicious broth for dumplings or for fish soup.

How to cut fish

1. Clean the thawed carcass from scales with an ordinary sharp knife or fish scaler, starting from the tail. Equally convenient to clean with a toothed vegetable knife. Make sure that there are no scales on the abdomen and around the fins.
2. Gut the carcass: insert the tip of a sharp knife into the anus and make an incision to the head without dipping 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 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, the tip of the tail and the fins - they are useful for the broth.
5. Make the fillet: draw a long knife in the direction from the head to the tail along the spine, thus separating one half of the carcass. Then, in the same motion, separate the second fillet. Remove the ribs with your fingers or tweezers (of course, you can just cut them along with a part of the peritoneum, but we don’t want to throw away the tender abdominal meat).
6. The skin can be removed, but not necessary (under it is a lot of delicious fat).

Step by step recipe for fish dumplings with a photo

The calorie content of fish dumplings will depend on its type and on what else you put in mincemeat besides fish. So, for example, dumplings with fish and lard will be much higher in calories than just with fish, but in any case, they are tasty and less high in calories 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 cup;
• vegetable oil - 2 tablespoons (for elasticity of the dough);
• 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.

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. Slowly 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 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 oily red fish or catfish, simply chop the fillet into a small dice. Or you can chop a part with a knife, and turn a part in a meat grinder. More bony fish (pike, pike perch) require double 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 meat for dumplings allows the addition of bacon-rolled fat.
3. Add chopped onions, garlic, lemon juice, fish seasoning and salt to taste. Pour finely chopped dill (parsley does not always go well with fish, so if you decide to add it, be careful).
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. Grind and fry with onion in vegetable oil, add to the minced meat.
   Leave the minced meat in the refrigerator for 30 minutes.
5. If you used whole fish for dumplings, not ready-made fillet, 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 (time depends on the size of the head). Strain the broth through a fine sieve (there may be bones). Don’t throw away your head and fins - they also have a lot of meat, which you will eat with pleasure the next day.
6. Roll the dough into a thin layer (the thinner the better) and cut the same circles with a glass or metal shape. Lay out the filling and sculpt dumplings of any shape convenient for you.
   Cook the 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 very healthy fish dish for the whole family.