Dumplings with fish: pike, Zander, salmon and pink salmon

Although traditional dumplings and are considered to be those that are stuffed with meat, dumplings with fish — tasty dish that can cook any hostess with his hands. It will be lovely with fish, or sea.

2.5 hours. 6 particletree complexity

The nuances of cooking meat of different fish

Recipe fish dumplings depends on what kind you decided to use: one fish fatter, the other more lean, one skinny, the other is not, etc.

  • Pike and walleye. Recipe of dumplings of pike, as well as the recipe of dumplings of pike-perch will be somewhat complicated by the fact that these fish species are very small and dense scales, which are difficult to clean. And if pike is still possible to remove the scales, armed with a scaler (a special device similar to a fine grater), then walleye easier, carefully remove the skin and discard. In addition, pike and Zander are very many small bones, and remove them all is simply impossible. So, once you remove the backbone, ribs, and fins, just let the fillets twice through a meat grinder to grind all the bones. Their meat dry, so in the stuffing, you can add some lard (about a fifth of the total volume) or fried in vegetable oil onions.
  • Som. This fish is great because it has no small bones, and it is very greasy. So the recipe of dumplings catfish is not necessary to add any fat- enough onions and spices. Please note that unlike other fish species, the catfish is the fat part — not the abdomen and the tail.
  • Salmon and trout. Recipe of ravioli with salmon and trout — perhaps the easiest because it is so delicious by itself that does not require additional effort (especially because it has no small bones). Just cut into small fillets (we recommend not to spoil the texture of the meat grinder), add the onion with spices, and the stuffing is ready.

  • Chum and pink salmon. Fish average fat, and its flesh is moderately fibrous. Feature recipe of ravioli with salmon is that you need to balance the oiliness and softness of the meat in the stuffing (the same as in the recipe of dumplings of salmon). Here we need an individual approach. If you got a female, then most likely it will not be very fat (males are usually fatter), and you can add a little minced pork fat.

Minced fish dumplings prepared one of two ways: grinding by hand or in a meat grinder. Method depends on the preferences of the cook and the species (if many small bones, it is better to skip through a meat grinder on a fine grid).

Why a carcass is better than fillet

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

  • the whole carcass with the head less;
  • there is a thick layer of ice, as on a fillet;
  • in neporochnoe fish to find the eggs (it’ll complement the meat);
  • from the head, backbone, tail and fins can be cooked with a delicious broth for dumplings or soup.

How to fillet a fish

  • Thawed the carcass clear from the scales of a conventional sharp knife or scaler from tail. Not less convenient to clean serrated vegetable knife. Make sure that the left scales on the abdomen and around the fins.
  • Gutted carcass: insert the tip of a sharp knife into the anus and make an incision to the head, not immersing the knife in 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 strips of fat. From the walls of the abdominal cavity, remove the black tape if it is.
  • Kitchen scissors remove the gills from the head, rinse the carcass under running water. Remove the head, tail and fins — they will be useful for the broth.
  • Make fillet: a long knife swipe in the direction from head to tail along the spine, separating the thus one half of the carcass. Then in the same motion, separate the second fillet. Remove with fingers or tweezers edges (of course, they can simply be cut off together with part of the peritoneum, but we don’t want to throw away abdominal tender meat).
  • The skin can be removed, but not necessarily (under it there is a lot of delicious fat).
  • Dumplings with red fish (e.g. salmon or pink salmon) are complemented well by the soy sauce. It can be added directly into the meat or serve separately to the finished dumplings.Step-by-step recipe fish dumplings

    Caloric fish dumpling will depend on its type and what else besides fish do you put in the stuffing. For example, dumplings with fish and bacon will be much high-calorie, than just fish, but in any case, less calories than pork or lamb.

    For the dough you will need:

    • flour — 3 cups;
    • eggs — 2 pieces;
    • water — 1 Cup;
    • vegetable oil — 2 tablespoons (elasticity test);
    • salt — 1 tsp.

    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;
    • the fresh dill.


  • Prepare the dough: pour in a bowl of warm water, break into it the eggs, add salt and vegetable oil. Stir until complete dissolution of the salt. Gradually pour the sifted flour and knead the dough. Knead about 10 minutes until the elasticity (and inside should not be air pockets). Set aside the dough for 30 minutes to gluten swollen.
  • How to cook stuffing for ravioli with fish, depends on its type. If you have oily red fish or a catfish, just cut the fillet small cubes. Or you can chop with a knife, and part of the crank on the meat grinder. More bony fish (pike, perch) requires a double grinding in a meat grinder on a fine grid in order to process all the small bones. If fish seems dry, recipe fish stuffing for ravioli allow for the addition of scrolled in a meat grinder fat.
  • Add the chopped onion, garlic, lemon juice, seasoning for fish and salt to taste. Stir in finely chopped dill (parsley does not always goes well with fish, so if you decided to add, be careful).
  • If you want something special, you can cook dumplings with fish and mushrooms — the mushrooms will give a spicy touch to your dish. Let them soak for 1 hour, then boil until soft. Chop and fry with onions in vegetable oil, add to meat mixture.
    Leave the prepared stuffing in the fridge for 30 minutes.
  • If you used to make dumplings, a whole fish, not prepared fillets, you have a great opportunity to make a delicious broth. Boil in salted water, head, tail, spine and fins for about 20 minutes after boiling (time depends on the size of the head). Strain the broth through a fine sieve (there may be bones). The head and fins do not throw away — they are also a lot of meat, which you eat with pleasure the next day.
  • Roll the dough out into a thin layer (the thinner the better), and cut with a glass or metallic form of the same circles. Spoon the filling and mold dumplings any convenient shape.
    Boil the dumplings in broth or just water for 5-7 minutes. Before serving them with melted butter or sour cream. Sprinkle with fresh herbs.
  • Recipe of dumplings of fish is not as complicated as it might seem at first glance. Safely handle the case, and you will receive not only delicious but also very healthy fish dish for the whole family.

    Dumplings with fish: pike, Zander, salmon and pink salmon

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