How to cook dumplings with river fish. Nuances of cooking minced meals from different fish

Step 1: Preparation of dumplings.

Some owners have their own special secrets of cooking dumplings or their recipes. If you feel like this, you can take advantage of your knowledge. We offer you the classic method that is as follows. Flour (necessarily the highest grade!) It is necessary to sift through the sieve in a bowl. In a separate tank mix the egg with water and the pinch of the salt. Pretty mixing the mass and gradually pour it into flour, kneading elastic dough. It is best to do with your hands, and the knead is necessary to absolutely homogeneous mass and so that in the end it ceased to stick to the hands. When this happens, roll the dough into a bun and wrap it in the food film or package, after which we are covered with a kitchen towel and we leave for 30-60 minutes at room temperature. At this time, we prepare a filling.

Step 2: Cooking fish filling for dumplings.

Immediately it is necessary to make a reservation that any one will suit the fish for such dumplings. It can be a fresh-frozen carcass or fillet according to your taste. For simple days you can use, for example, catfish, heck and others. For a festive feast, you can try dumplings with red fish. In some cases, even the finished fish minced is suitable. In short, everything depends on your individual desires and taste. In our recipe used freshly frozen sobe fillet. It is originally necessary to defrost and rinse. After which it is dipped into boiling salted water and cook 3-4 minutes. The broth in which the fish was preparing, we do not pour, it will be useful for us. Next, cool fillets and grind it. This can be done in several ways: cut it into a knife on small cubes or skip through a meat grinder. The onions purify, wash in water as well as with fish. We mix the ingredients, salt and pepper to taste, then add butter and mix mince thoroughly.

Step 3: Form and cook dumplings.

The finished dough is deployed and divided into 4 Equal parts. On the spoiled flour workspace roll up a sheet thick 3-5 millimeters. Further, a glass or a small cup we squeeze out of the test of kreagolosh. Dough residues carefully remove and add to the total weight of the test. On the middle of each round, laying out a teaspoon filling. Next, fasten the edges with each other and thoroughly lay the dumplings. After that, free edges fasten with each other. In the same way, we do with all the test and filling. Next, in a large pan, we pour water, add a lessed fish broth, and bring it all to a boil. Solim and add our products. Cook them on medium heat 5-7 minutes. Ready they float up. We fold the dumplings on the colander and constrain the whole liquid with it.

Step 4: Apply dumplings with fish.

Finished dumplings lay out in a common dish or lay out on portion plates. They add a piece of butter to them and, at will, we sprinkle them with a small generous parsley or dill. By right, the best sauce is considered sour cream. It can be applied in the sauce or peary separately, and you can immediately pour dumplings directly in plates. Although at your request, you can use a different sauce for fish dumplings, such as mayonnaise or "Tar-Tar". It is very important to file dumplings on the table very quickly so that they do not have time to stick. Enjoy your meal!

In order to speed up the process of cooking the dish, you can use a special device for modeling them - dumplings. In this case, you will save a lot of time and strength at the time of the formation of the products themselves.

While you sculpt dumplings, the rest of the dough must be held with a covered kitchen towel or a bowl. It is necessary that the dough does not shove and lose its qualities: elasticity and elasticity.

The remaining dumplings the next day or in another meal can be heathed with butter in a microwave or a little fry in a pan with a small amount of vegetable or olive oil.

Pelmeni is considered one of the most popular dishes in Russia. Almost every family prepare them from time to time. However, most owners use minced pork or beef. Fish dumplings are very popular only in the Far East. Only quite recently they began to prepare them in Central Russia. In the menu of some restaurants you can find dumplings with a different stuffing, including fish.

The simplest dough

It is known that the dough is an important component of delicious dumplings. The classic recipe is invited to use the following products:

• 3 cups of flour;
• 1 cup of water;
• a pinch of salt.

Flour first sieved and lay out the slide on the table. Then make a deepening and begin to pour the salted water gradually. It is necessary to act very carefully so that no lumps formed. After adding all the water, the dough is mixed. It needs to be kneading until it stops sticking to hand.

Some hostesses make dough using eggs. First, they are whipped in a glass fresh egg and then water is added. The oil is a less popular additive, although it makes the dough more elastic. On a glass of water take one teaspoon of oily odor.

Rules of choice and cutting fish

Now on sale you can find both carcasses and fillets. Young mistresses are not ready to independently remove the bones, therefore, without thinking, put packaging with fillets in baskets. Experienced hostesses prefer to take entire carcasses. This is due to the fact that on a whole fish there is no thick layer of ice, so you can quickly check for freshness. In addition, whole carcasses are cheaper than fillet.

If you buy frozen fish, you should pay attention to its gills. They must be pink or red. If their color is brown, then it is worth refraining from the purchase. A strong smell can say that the fish has long been lying on the counter. For checking freshness, they pressed several times on the fish before buying. If the dent quickly disappears, then you can buy a carcass.

When buying a finished fillet, it is necessary to wait for its complete defrost. Not all manufacturers remove all bones to one. It is necessary to thoroughly examine meat and feel it to grope bones. The smallest of them is removed using a tweezers.

A whole fishing is also divided after defrosting. First clean the scaly and the fins are cut off. Then remove the head and take out the insides. Fillet with a sharp knife is cut off with bones with one layer. Small bones are removed using a tweezers. Head, tail and ridges are used to prepare the ear. Caviar can be added to the mince or sleep.

Features of different types of fish

In the Far East, the hostess often make dumplings with fish. How to cook minced, even knowing school age girls. They often help mothers during cooking.

Sudak and Pike are distributed practically throughout the country, so they are often used for making minced meat. It is worth remembering that the skin of these kinds of fish is very thick and dense. Therefore, it is best to completely delete it. Bones in Pike and Sudak are very much, so some hostesses do not spend time on cooking perfect fillets. They scroll the fish on the meat grinder several times to grind all the bones. Pork fat is always added to the fish so that the mince is more juicy.

Som considered delicacySince it is quite difficult to catch it, but in some areas of the Krasnodar Territory they make dumplings with its meat. Meat has a delicate taste. The fish is considered rather fatty, so the fat is not used in the preparation of minced me. For the preparation of dumplings, the tail of large fish is most often taken, as there are few small bones in it and a lot of fat.

Gorbow and Keta are perfectly suitable for making dumplings. Fish is distinguished by pronounced taste, and it can be bought almost in any store. Mistols are trying to buy males carcasses, as they contain more fat. If in the store bought a carcass of females, then it is better to add a little pork sala into the mince.

Trout and salmon are considered the most expensive kinds of fish. They are distinguished by a bright taste that even the most picky consumers will appeal.

For the preparation of the minced me, it is better to cut the fillet, and not grind on the meat grinder to keep the unique taste. It is enough to add to the meat spice and finely chopped onions.

Recipes of popular stuffing

For the preparation of the filling, you can use different types of fish. Soma filling is very popular in Kuban. For its preparation take the following products:

• 1 kg of sobe fillet;
• 400 g onions;
• salt;
• black pepper.

First scroll the fish on the meat grinder. Onions should be very finely cut. Then you need to mix mince, adding salt and pepper.

In the Volga region, use filling from white fish. For her, the following products are needed:

• 500 g of pike perch or perch fillet;
• 100 g of pork sala;
• 1 big bulb;
• 50 g of fresh dill;
• salt.

First, they defrost fillet and remove the bones if they are. Then fish scroll on the meat grinder together with onions and lard. In front of the preparation of dumplings, the filling is added finely chopped dill and salt.

In the Far East, dumplings make red fish. Some hostesses use meat a few species to make minced juicy and tasty. For making minced meals take the following products:

Fish fillet scroll on the meat grinder 2 times to crush fine bones. Onions cut very finely and add to fish. Then you need to add salt and pepper to the mince.

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Has anyone seen a man who does not eat dumplings? Most likely such strange people do not exist, because dumplings are tasty and easy to prepare. Traditionally, this dish is made with meat filling, but also pelmeni with fish No less popular, especially in the Far East.

It is believed that the dumplings came up with omnipresent and inventive Chinese. However, their championship challenges Finns. Scientists agree that for the first time the dumplings began to prepare nomadic peoples, for obvious reasons, fed, mainly meat. In Russia, this dish became popular only at the beginning of the XIX century, when during the war with Napoleon to the Russian army, squads of Kazakh steppes were joined. By the way, it is probably that Ravioli "came" in Italy.

Especially loved by dumplings by Sibiryakov, who supplemented the meat Kazakh mantas with the most diverse fillings and began to make delicious dumplings from fish, which in Siberian rivers and to this day abound. Now the dumplings are considered to be a traditional dish of Siberian cuisine. Conventional dumplings can be purchased at any store, throw them in boiling water - and ready. Quickly and comfortable. But to make truly delicious dumplings with fish, you have to work a little.

How to cook Siberian dumplings from fish

For fish dumplings, you will need:

• 0.5 kg of pink salmon fillet or any other red fish.
• 3 cups of flour.
• Full of milk.
• 2 eggs.
• Table spoon of butter.
• Small bulbs.
• Freshly ground black pepper and salt.

Any dumplings begins, of course, from the dough. To begin with, 2 glasses of flour pour into a deep bowl. We do in the center of the resulting roller coaster and gradually pour the milk and whipped egg gradually breeded water. We knead the dough, slowly adding a glass of flour. We carefully wash on the flour board and leave at least half an hour.
While ready dough comes out, make a stuffing. Bones from fish are better to remove, and not to get into the meat grinder - so mince will be more tender. Dumplings with fish are much more complicated if the fillet is finely chop manually, and not in the meat grinder. To the minced mell add onion onion, the remaining egg, butter, pepper and salt. We diligently wash. Farsh ready. Now it's time to finely roll the dough, cut into a glass of mug and sculpt dumplings. In boiling water, throw a bay leaf, peas pepper, salt and cook in this dumplings in this broth for about 7-10 minutes. To the table is served with sour cream, decorating dill or parsley. This recipe for dumplings with fish is rather simple, as they say, without special delights. In addition to him, there are many recipes for fish dumplings with vegetables, meat, mushrooms, cheese and squid.

Fish dumplings

First of all, it should be mentioned that dumplings with fish can be considered a dietary dish. Especially if the creamy butter or fat is usually added for juiciness into mince. For example, caloric content of dumplings with pork and beef filling - about 300 kcal per 100 g, the fish - about 252 kcal. In addition, taking care of your figure and health, for the test you can use high-grade flour from solid varieties of wheat, in which a lot of useful fiber. Thus, without refusing to itself in favorite dumplings, you can minimize the risk of gaining unwanted kilograms. It is also important that the dumplings made from high-quality ingredients from fish are the source of minerals necessary for health, vitamins and protein. Thus, they contain magnesium, zinc, phosphorus, iron, copper, vitamin RR, D, A, vitamins of group B and more of useful trace elements. Bon Appetit!

The recipe for fish dumplings largely depends on what kind of look you decide to use: one fish is fat, the other is more lean, one - bony, the other - no, etc.

Minced fish for dumplings is prepared in two ways: manually grinding either on a meat grinder. The method depends on the preferences of the cook and the type of fish (if there are many small bones, it is better to skip through a meat grinder on a small grid).

Why a whole carcass is better than fillet

Of course, there is always a temptation to buy ready-made frozen fillet (all the more so that it is quickly defined) and immediately start cooking, without spending time on the cut. But dumplings with fish minced meat are still better to cook from whole fish. What is its advantages:

• whole carcass with head cheaper;
• it does not have a thick layer of ice on it, as on fillet;
• in the unproved fish you can find caviar (it will complete mince);
• from the head, ridge, tail and fins, you can cook a delicious broth for dumplings or for oars.

How to divide fish

1. Fruit carcass Clean the scales with a conventional sharp knife or fish, starting from the tail. It is no less convenient to clean with a gear vegetable knife. Make sure that the scales are left on the trouser and around the fins.
2. Move the carcass: Insert the tip of the sharp knife into the anal hole and make a cut to the head, without immersing the knife too deep, so as not to damage the gallbladder (otherwise the meat will become bitter).
3. Gently remove the insides without squeezing them. Separate the liver and fat strips. From the walls of the abdominal cavity, remove the black film if it is.
4. Remove kitchen scissors from the heads of the gills, rinse the carcass in running water. Separate your head, tail tip and fins - they will be useful for broth.
5. Make fillet: Spend a long knife in the direction from the head to the tail along the spine, thus separating one half of the carcass. Then the same movement separated the second fillet. Remove the fingers or tweezers of the rib (of course, they can be simply cut together with a part of the peritoneum, but we do not want to throw away the gentle abdominal meat).
6. The skin can be removed, but not necessarily (there is a lot of delicious fat under it).

Dumplings with red fish (for example, with salmon or hunchback) are well complemented by soy sauce. It can be added directly to the mince or serve separately to the finished dumplings.

Step-by-step recipe for fish dumplings with photos

The caloric content of the dumplings from the fish will depend on its species and from what else besides the fish you put in mince. For example, dumplings with fish and lard will be significantly calorie than just with fish, but in any case, but tasty and less calories than with pork or lamb. With such a stuffing, you can make dumplings, it will be very tasty.

For the test you will need:

• flour - 3 glasses;
• eggs - 2 pieces;
• water is 1 cup;
• vegetable oil - 2 tablespoons (for the elasticity of the test);
• salt - 1 teaspoon.

For the filling you will need:

• fish fillet - 1 kg;
• pork fat (optional) - 200 g;
• onion - 2 big heads;
• garlic - 2 teeth;
• salt, spices - to taste;
• juice lemon - 1 tablespoon;
• fresh dill.

Cooking step by step

1. Prepare the dough: pour warm water into the bowl, break into it eggs, add salt and vegetable oil. Stir until the salt is completely dissolved. Gradually, squeeze the sifted flour and knead the dough. Messenger about 10 minutes before elasticity (and inside there should not be air bubbles). Postpone the dough for 30 minutes so that gluten is sweeping.
2. How to prepare mince for dumplings with fish depends on its type. If you have a fat red fish or som, it is enough just to distort the fillet with a small cube. Or you can chop the part of the knife, and the part is to turn on the meat grinder. More bone fish (pike, pike perch) requires double grinding in a meat grinder on a small grid to recycle all small bones. If the fish seems to be dryly, the recipe for the fishing minced meat for the dumplings allows for the addition of a sala-scrolled on the meat grinder.
3. Add the crushed onion, garlic, lemon juice, seasoning for fish and salt to taste. Pour a finely chopped dill (parsley is not always well combined 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 - the mushrooms will give a spicy note with your dish. Soak them for 1 hour, then boil to softness. Grind and roast with onions on vegetable oil, add to mince.
   Leave the finished mince in the refrigerator for 30 minutes.
5. If you used for dumplings a whole fish, not finished fillet, you have an excellent opportunity to make a delicious broth. Boil the head, tail, spine and fins to salted water - about 20 minutes after boiling (time depends on the sizes of the head). Strain the broth through fine sieve (there may be bones). Head and fins do not throw away - they also have a lot of meat that you will gladly eat the next day.
6. Roll the dough into a thin layer (the longer, the better) and cut the same circles with a glass or metal form. Stay the fill and sculpt the dumplings any form convenient for you.
   Boil dumplings in broth or just in water 5-7 minutes. Before serving, they can be caught by melted butter or sour cream. Sprinkle with fresh greens.

The recipe for dumplings from fish is not as folded as it may seem at first glance. Boldly try the case, and you will not get a tasty, but also a very useful fish dish for the whole family.