Fish dumplings

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make fish dumplings? I will make pollock dumplings. But you can use fillets of any other fish according to your tastes. Of course, the taste of the fish dish will depend on what kind of fish you use. We prepare the necessary ingredients.

2. STEP 2

   

   Add salt to wheat flour

3. STEP 3

   

   Pour boiling water, stir, add vegetable oil

4. STEP 4

   

   Knead the choux pastry for dumplings. If it turns out too steep, then add a little more water (literally 1-2 tablespoons). If the dough is runny, add a little more flour.

5. STEP 5

   

   The dough turns out to be soft, elastic, holds its shape well and sticks together very well - which is very important for fish dumplings, because this way I am sure that they will not fall apart during cooking. Choux pastry is a pleasure to work with!

6. STEP 6

   

   Cover the dough with a bag or a damp towel and set the dough aside to rest a little. During this time, gluten will develop in the flour, and the dough will become even softer and more pliable.

7. STEP 7

   

   While our dough is resting. We will answer the question. How to prepare minced fish for dumplings? And like this.

8. STEP 8

   

   Grind the fish fillet, lard and onion in a meat grinder, add salt

9. STEP 9

   

   Add a little water to the minced meat

10. STEP 10

    

    Sprinkle with a mixture of ground peppers

11. STEP 11

    

    You can start making dumplings

12. STEP 12

    

    Roll out part of the dough into a thin layer 2-3 mm thick

13. STEP 13

    

    Use a glass to cut out small circles

14. STEP 14

    

    These are the blanks you get:

15. STEP 15

    

    For each piece we place a filling of minced fish - about 1 teaspoon. l. and make dumplings

16. STEP 16

    

    Place a saucepan with water, add bay leaf, allspice and peas and bring to a boil

17. STEP 17

    

    While the water is boiling, we are making the first batch of dumplings - here you can call your family for help, because this process is quite long and painstaking

18. STEP 18

    

    The water has already boiled - add salt

19. STEP 19

    

    We put in some dumplings - not a lot, so that they have room to cook

20. STEP 20

    

    When the dumplings float to the surface, cook for another 7 minutes, then you can catch 1 dumpling and try it - usually they are already ready by this time)

21. STEP 21

    

    Serve with butter and sour cream. Bon appetit!

Comments on the recipe

Alya

20.11.2023

4.9

So, this time my report on a medicinal product in a white coat was inspired by the author's preface to the recipe. For minced meat I used catfish and trout. The fish was fat and didn’t add any lard. To enrich the taste and texture, I added pollock caviar. The dough was kneaded from a mixture of premium and whole grain flour (70: 30). To crystallize the water in the minced meat, I put the dumplings in the freezer for a 30-minute spa treatment before cooking. Then 15 minutes in an invigorating moderately boiling solution and THAT'S ALL! Please bring it to the table! The dumplings turned out juicy, without a strong fish taste, slightly spicy. Thanks to the author for the inspiration and recipe.

Eleno4ka

20.11.2023

4.9

I love fish in almost any form, so the recipe for fish dumplings is for me! For minced meat I used pollock fillet. Adding lard to lean fish makes the minced meat juicier, more tender and tastier. The choux pastry is easy to knead and very pleasant to work with. The dumplings turn out delicious and juicy! I served them with soy sauce - in my opinion this is a very good combination. Thanks for the recipe, nasstin!

olgay198108

20.11.2023

4.7

Interesting and unusual)) I'll take note)))

Ira

20.11.2023

5

Nasstin, amazing! A great option for using fish fillet as a filling for our favorite Dumplings!!! So they diversified this dish, and it’s so cool! Thank you very much for the idea!

Oksana isella

20.11.2023

4.7

These dumplings are very tasty, in my opinion they are even tastier than with meat, I add a little chopped herbs to the minced meat, which adds its own piquancy. But this is the first time I’ve heard about choux pastry for dumplings, it looks very elastic, I’ll definitely try it. Thanks for the advice!

Bunny260188

20.11.2023

4.6

Unusual recipe. This is the first time I’ve heard about such dumplings. I'll have to try it.