Pelmeni is one of the most beloved and popular dishes, distinguished by its unique features for each country. The homeland of the dish was long considered Russia, but the very first dumplings were made in China. What are the dumplings called fish? It turns out that the name of the dish comes from the word “pellants” consisting of “pell” – ear, “nannies” – dough.

dumplings

What are the names of dumplings

Dumplings conquered all corners of the world, each of which acquired its own name, shape, recipe of cooking. Ravioli is considered to be an Italian dish. Can be boiled and fried with a stuffing from meat, vegetables, cheeses, fruit. Wontona is one of the many Chinese dumplings made from chicken meat, pork, shrimp, fish, cabbage, mushrooms and fruits..

Modak – Indian dumplings made from rice flour, coconut pulp, palm sugar, steamed or fried in butter. Khinkali are Georgian dumplings in the form of a bag of dough with meat filling and broth inside. Dim Sama – translucent Chinese dumplings made from rice dough and various types of stuffing.

Currently, fish dumplings are not inferior to meat in popularity. Fish is a lighter version of the filling, but just as satisfying. It has a stock of valuable substances for the body: iodine, phosphorus, polyunsaturated fatty acids. Fish varieties are diverse, so fish dumplings are never boring..

Secrets of the selection of fish for minced meat

There are fatty and lean varieties of fish, bony and practically boneless. It is preferable to use fillets of sea varieties: hake, pollock, sea bass, catfish, pangasius, pink salmon. They do not contain as many bones as river bones. For connoisseurs of delicious river fish, you should prefer pike, pike perch, burbot, catfish. They contain the least amount of bones. The main varieties of fish for minced meat and the subtleties of its preparation for dumplings:

  1. Chum, pink salmon. The fish has an average fat content, with an average fiber meat. Females are less fat than males, so lard is added to mincemeat;
  2. Pike, perch. The fish has dense, difficult to clean scales. The pike is cleaned by means of a fish scaler in the form of a fine grater. Pike perch is very difficult to clean, so the skin is removed and discarded. The presence of many small bones requires the use of a meat grinder. After separation of the tail, ridge, fins and ribs fillets are passed through a meat grinder twice. Pike and pikeperch meat is a little dry, so pork lard or onion fried in oil is added to the mincemeat;
  3. Salmon, trout. This is a very tasty fish without small bones. Therefore, the recipe does not require special tricks. The stuffing is prepared from finely chopped salmon or trout fillet, onions and spices;
  4. Som This fish has a large amount of fat, most of which is concentrated in the tail section. Therefore, the preparation of minced meat does not require the addition of additional fat, enough spices and onions.

The main condition for creating a good minced fish is softness and uniformity. The fish in the composition of minced meat perfectly combined with chicken, vegetables, cheese, mushrooms.

Step-by-step recipe
how приготовить оригинальные пельмени с рыбой
Ingredients amount
wheat flour 2 glasses
water 150 ml
salt pair of pinches
fish fillet 500 g
onions head
bacon 100 g
eggs 1 PC.
butter 50 g
black pepper taste
pepper (peas) taste
Time for preparing: 180 minutes Calories per 100 grams: 350 Kcal

This is a classic fish dumpling recipe, known to everyone since childhood..

Algorithm for the preparation of dough and minced meat for dumplings:

  • sifted flour is poured on a table;
  • a groove is made in the center of the flour slit, into which warm water must be gradually poured; add муку
  • salt is added and the dough is thoroughly mixed. Its consistency should be elastic, smooth, easy to roll;
  • The finished dough is covered with a film and a moistened towel to avoid leeway. Leave for half an hour. dough
  • You can start cooking the filling. Thawed fillets and peeled onions are crushed together. To the resulting mass is added lard, egg, butter. minced meat
  • minced seasoned with pepper, salt. add лук

Cooking ravioli with fish:

  1. A piece is separated from the dough, a layer is rolled out with a thickness of no more than 2 mm. The surface of the table should be sprinkled with flour to avoid sticking of the dough;
  2. The seam is divided into small squares or circles using a glass;
  3. The center of each of them is laid out in a teaspoon of filling, so that the dough remains to pick the edges; lay out начинку
  4. Dough trims are covered with a moistened cloth to prevent it from leaching; dumplings
  5. Each of the squares with a filling in the center fold diagonally (circles – in half). The edges are pinned and the corners are overlapped together..

To remove the sample on the fire put water (1.5 liters). After boiling put a couple of leaves of laurel, a couple of peas of pepper, you can add 1 tbsp. l butter. In the boiling water, dumplings are laid out gradually, in order to avoid their gluing. 3 minutes after the ascent, they can be removed.

Dumplings with red fish

This recipe is good for any type of red fish: pink salmon, chum salmon, salmon, trout. Dough components:

  • 2 tbsp. flour;
  • 1 tbsp. cold boiled or bottled water;
  • 5 tbsp. l vegetable (olive) oil;
  • salt – to taste.

For the filling components are used:

  • red fish fillet – about 1 kg;
  • lemon juice – 1 tbsp. l .;
  • parsley, dill, onion – to taste;
  • spices, salt – to taste;
  • starch – a pair of Art. l.

Cooking time – 2-3 hours; caloric content – 250 kcal / 100 g.

The cooking algorithm is the same as for the previous dumplings..

How to cook lazy fish dumplings

Sculpting dumplings takes a lot of time. But there is a quick and easy way available even for a novice chef. Set of ingredients for the test:

  • flour – 410 g;
  • water – 2/3 st .;
  • salt.

Filling components:

  • minced fish – 450 g;
  • one large onion;
  • spices, salt – to taste.

For cooking, you will also need laurel (a couple of leaves), herbs, butter, sour cream or sauce.

Cooking time – 2-3 hours; caloric content – 250 kcal / 100 g.

The stuffing is mixed with diced onion. The mixture is filled with salt, pepper and thoroughly kneaded by hand. Flour is poured into the bowl, water and spices are added. First, the dough is kneaded using a spoon, and then laid out on the table. It is necessary to intensively knead the dough for at least 10 minutes. The dough formed into a bun is covered with a film and left for half an hour..

After waiting the specified time, the dough is kneaded again and divided into 3 parts. Each of them is rolled into the reservoir no more than 5 mm. The stuffing is also divided into 3 parts and evenly distributed over each of the layers. Then the layers roll into rolls. Each roll is cut into small pieces (approximately 1.5 mm).

The dish is cooked in a frying pan, in hot oil. Lined spiral need to fry on each side for about 3 minutes. Then greens, lavrushka, water are added. It remains to stew the lazy dumplings under the lid for 10 minutes and put on the table, watering with sour cream or sauce.

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Recipe for fish dumplings in broth

Dumplings cooked in a clear, fragrant broth can be the main dish of not only the daily meal, but also the festive table. For broth, a head without gills, skin, a ridge of purchased whole fish can be used. For broth, you can buy fish head separately, and for minced meat – fillet. Ingredients required for broth:

  • fish head, skin, spine – 400 g;
  • carrots, parsnips – 100 g;
  • leek – 1 pc .;
  • allspice – 5 pcs .;
  • salt – 1 tsp;
  • dill – 40 g.

Dough components:

  • wheat flour – 500 g;
  • salt – half tsp;
  • one egg.

Ingredients for minced meat:

  • fillet of halibut and cod – 200 g;
  • one bulb onion.

Cooking time – 2-3 hours; caloric content – 250 kcal / 100 g.

Algorithm for cooking broth:

  1. The fish folds into the pot and is filled with cold water..
  2. A great fire is made to bring it to a boil quickly. The foam is removed as it appears..
  3. Then the fire is minimal, so that the broth is prepared on the verge of boiling. After adding vegetables, salt, spices, it must be cooked for 1.5 to 2 hours.

Dough preparation:

  1. Flour for the dough must be sifted. 200 ml of water, salt, egg are added to it;
  2. Knead the dough;
  3. After that, it is necessary to cover the ball of dough with a film, leave to lie down at room temperature for 1 hour..

How to make stuffing:

  1. Finely chopped onions are placed in a blender along with slices of fish fillet. It should be coarsely chopped fish mass;
  2. Salted. Add chopped fresh dill. The stems can be put in broth. Mix.

After that form dumplings. On the board, sprinkled with flour, stacked rows of ready dumplings. After that they can be frozen and used as needed. Fish broth after straining can also be frozen. A portion of the cooked ravioli is dipped in boiling fish broth and boiled before their ascent. Cooked dumplings are good, both by themselves and in broth. Sour cream is added to taste.

Filing Rules and Other Tricks

Ready fish fillets are easier and faster to use. But the minced fish for dumplings is best done from whole fish. It does not have a thick ice crust, it is cheaper. Unsung fish can be with caviar, which perfectly complement the stuffing. The head, tail, fins and ridge are used to make delicious fish broth. If the stuffing turns out to be excessively wet, then squeeze it out before using it..

Re-frozen raw fish semi-finished products have a reduced nutritional value. If the stuffing is already thawed, and the molding of dumplings is postponed, then you can put it out, put it in a container and put it in the fridge. The semi-finished products made for the future are subjected to rapid dry freezing (-18 degrees). Store should be in a sealed package, the maximum storage juice – 30 days. Repeated freezing of ravioli is also not recommended..

Dumplings with fish filling are traditionally served with sour cream. If the stuffing is made from red fish, then it is good to use soy sauce. You can add it to the stuffing or serve with ready dumplings.

Fish dumplings are good for those who are on a diet, have problems with the heart and blood vessels. Such dumplings can be eaten during a religious fast. They are tender and juicy, and a variety of fish varieties allows you to create a new taste each time..