Dumplings with fish: a recipe for dough and filling. How to cook original dumplings with fish

Cooking in almost every family. Everyone has their own recipe. But for some reason, most often the filling is prepared from pork or ground beef. Have you ever thought that you can cook dumplings with fish? They will be not only very tasty, juicy, but also healthy.

In the article, we will consider how to properly cook which fish is suitable for the filling, what will decorate the dish and much more. Try to stick to the recipe and you'll be fine.

Dough for dumplings

Flour, water and salt are all the ingredients needed for classic dish. Although some housewives add vegetable oil. Then the homemade dough for dumplings is more elastic.

First, sift into a bowl 3 tbsp. flour. You should get a small slide where you need to make a recess. We pour 1 tsp there. salt and gradually add 1 tbsp. water. Now you need to knead a cool dough so that it does not fall apart during cooking.

A lot depends on the quality of the flour. Therefore, 3 glasses is an approximate proportion. You may need less flour than in the recipe. homemade dough for dumplings should be steep, but not too tight. Don't hit him hard. If it doesn't stick to your hands, then it's ready. Now place the ball of dough in a dry, clean container and cover with cling film.

Sometimes sour cream is added to the dough to give tenderness. Some people like to lay eggs. Although the chefs do not recommend. Indeed, in this case, the dough becomes more rigid. As a result, dumplings will not turn out soft and tender.

Types of fish fillings

Sometimes pike and pike perch are put in dumplings. The difficulty is that this fish is difficult to scale, and it is very bony. Therefore, it is best to skip the pike and zander fillets through a meat grinder at least 3 times. Plus, she has dry meat, which is why fat or lard is added to the filling.

You can make a filling of catfish fillet, which does not have small bones, and it is very fatty in itself. But salmon and trout make the perfect filling. This fish is very tasty and no effort is needed to make it juicy and fragrant.

Pink salmon and red fish are moderately fatty. They make a good, rich, aromatic and delicious stuffing. However, you need to be very careful with this fish.

If you do not observe the proportions and balance of fat content, the filling will not work. Therefore, try to cook it exclusively according to the recipe.

Pink salmon filling

It is a very tender and soft fish. Therefore, try to cut it carefully, as it can fall apart into small pieces. To get delicious dumplings with minced fish, first you need to get all the bones. Then cut off the fins, head and tail. Remove the skin from the fish. To do this, make a small incision on the back. The peel is quickly and easily removed. Pink salmon is remarkable in that it is cut in 5 minutes, since it does not contain small bones. Now start preparing the filling itself.

Fillet (1 kg) can be cut or ground through a meat grinder. It all depends on your preferences. As mentioned above, it is not necessary to add lard, since pink salmon is moderately oily fish. Grind or finely chop two large onions in the same fillet. pink salmon are more delicious if you drop a little lemon juice into the minced meat.

Mix the ingredients well. If desired, you can chop 2 cloves of garlic on a fine grater to add flavor. And of course, do not forget about pepper and salt, which will bring the filling to taste. Now you can make dumplings with fish. You already know how to cook minced meat and dough, it remains only to combine everything correctly.

Stuffing from chum salmon

Dumplings with fish are very tasty, juicy and fragrant. Especially when it comes to such red fish as chum salmon. However, there are some features. The female chum salmon is less fat, therefore, in this case, it is necessary to add a little crushed or melted fat.

Ketu is best chopped with a knife, not a meat grinder. Then it will not lose its juiciness and flavor. Per 1 kg fish fillet take two large onions, which are also very finely chopped. It is not recommended to put garlic in chum salmon, as it will interrupt the amazing aroma of chum salmon.

Mix the minced meat with onions, salt and pepper. Here, if desired, you can add a little greenery, paprika and other seasonings. It all depends on your preferences. Now you can cook dumplings with red fish. They will have a unique and inimitable taste.

Fish dumplings: recipe

When everything is ready necessary ingredients, you can start cooking. Roll out the dough into a thin layer. This is necessary so that dumplings with fish are quickly cooked. Cut out small circles from the dough with a glass. You can use a special form.

In small circles of dough, spread the filling with a teaspoon, and fasten the edges. Sometimes products fall apart during the cooking process. To prevent this from happening, moisten the edges of the dough with water or egg white. Put each dumpling on a board, previously sprinkled with flour.

While the first portion is molded, put a pot of water on the fire until it boils. Salt her. Then put the dumplings in boiling salted water. You need to cook them for no more than 5 minutes.

Take out hot dumplings, pour them with sour cream or put butter. The hot dish is ready to eat.

mayonnaise sauce

This recipe is classic. perfect for fish dumplings. To prepare it, take 100 g of mayonnaise and sour cream, mix, add a little ground black pepper.

Finely grate 100 g hard cheese. Add a bunch of greens. Mix all ingredients thoroughly. Pour chilled sauce over fish dumplings before serving. It turns out an exquisite and unique taste of the dish.

Wine vinegar sauce

Fish dumplings can be varied and sweet and sour seasoning can be added. Grind 2 bell pepper and 1 clove of garlic. Add 1 tsp here too. sugar and 2 tbsp. l. vinegar. Mix everything well. Taste it. If it's not sweet enough, add more sugar. Sometimes you want more sour taste then add some wine vinegar.

Before the sauce is served to the table, it must be marinated for 15-20 minutes. You can pour it directly on dumplings or put it as a separate dish. Whoever wants, he will take the right amount.

Pesto

He became known to us thanks to the Italians. The taste of pesto sauce is refreshing, with a special twist. Grind 70 g of basil, put it in a mortar and pound. It is undesirable to grind it through a blender.

Grate 100 g of hard cheese into the basil and now everything needs to be topped together. Dip the grated garlic into the same container, add 20 g of grated pine nuts. With a mortar, you need to crush all the ingredients and then add 80 ml of olive oil.

Should be bright Green colour which goes well with the dish.

Reviews about the dish

Many housewives have no idea how to combine the above ingredients. Nevertheless, fish dumplings usually receive good reviews. Many are simply delighted with the taste and aroma of the dish. They say about dumplings with fish that they turn out to be more juicy than those with meat. The taste is refined, original and unusual. That is why not every hostess will decide on such an experiment.

Many argue that fish dumplings are healthier. Especially for children. After all, many kids are picky and do not like fish. But dumplings are eaten with pleasure. Especially with red fish.

Some women say that they feel sorry for wasting fish for minced meat. Better they fry it or bake it. Indeed, in our time, red fish is considered a delicacy. It is rarely bought. And many people eat red fish only for New Year. Perhaps that is why they do not want to make minced fish, since meat is still cheaper.

Mistresses advise putting 1 gram in each dumpling butter. They claim that dumplings are excellent. But fat is not recommended to be added, as it is believed that it interrupts the fishy taste.

You can add a little water to the stuffing to make the filling more juicy. If we are talking about red fish, it is not necessary to add garlic, as it interrupts the taste and aroma of the dish. To get Caucasian dumplings at the exit, add a little hot red pepper. Then the dish will be spicier.

Any dough needs water. It can be replaced, but not with milk, as the dish will turn out to be tough. Add sparkling water. You will see how the dough becomes elastic, tender and soft.

Dumplings are molded from it quickly and easily.

Sometimes housewives grind fish with a meat grinder. Chefs do not recommend doing this. After all, then the fish fibers deteriorate, respectively, and the taste is already different. Better product grind with a knife.

You can add beetroot or carrot juice. It will turn out a very beautiful extraordinary color. Can you cook fish dumplings? steam bath. From this, they will not become dry or tasteless, but they will definitely bring more benefits to the body.

More nutritious dumplings will be obtained if you add mushrooms to the minced meat. However, this dish should not be given to children. It is ideal for holiday table. You will surprise your guests with this dish, as you will prepare very tasty and nutritious dumplings.

Presentation

A beautiful dish has always been appreciated. It can be decorated not only for guests, but also for household members. There are many presentation ingredients. For example, put dumplings on a plate and decorate with herbs. This is a classic that will always be in fashion.

If you want to surprise your guests, then you can “put” original drops of sauce on a plate or pour it on top of dumplings. Pesto can be smeared on a plate, which will give a special flavor to the dish.

Brightness will give the dish a multi-colored seasoning. Sprinkle it on the dumplings and in a circle on a plate. Can be placed on top of a dish Korean carrot, spread greens on the sides, and pour a little sauce on one side. If all the ingredients are multi-colored, the dish will turn out bright and beautiful. These products harmonize well with dumplings.

Conclusion

Pelmeni is a very convenient product. They can not only be cooked immediately, but also frozen. It is convenient for working mothers and wives. We talked in detail about how to cook delicious elastic dough, what filling is best to put, gave advice on cooking. And finally, I would like to say: do not forget about the important rule in the kitchen - mood. Cook with a smile, experiment, and you will get not only a very tasty, but also a beautiful dish.

After all, you see, the recipe is very simple. Dumplings can be made by any housewife who wants to surprise and please not only her family, but also her guests. Indeed, in fact, the most expensive dish is red fish. All other ingredients are available to everyone.

Of course, the fish can always be replaced with another filling, but don't you really want to treat yourself and your loved ones to a new one? original dish? So don't think about difficulties. Just cook and enjoy.

Many people still do not know that dumplings can be made from fish. Moreover, this dish will delight you amazing taste how to use expensive varieties fish, for example, trout, salmon, and cheaper ones, like pike or hake. Dumplings with fish are the very highlight that will make your table truly exquisite.

Dumplings with cod

Ingredients

Flour, about 1.5 cups
Chicken egg 2 pcs.
Salt a pinch.
Cod weighing approximately 1.5 kg.
Onion 2 pcs.
Greens (I have parsley) half a bunch.
Salt, sugar.
For the broth:
Carrot and onion 1 pc.

Cooking

Mix flour with salt, add eggs, lightly beaten with a fork.
Let's knead a stiff dough. We remove it for 40-50 minutes in a bag.
We clean the cod, separate the skin and bones. We cut the fillet small cubes. Pour the skin and bones with a liter of water and put on a slow fire, cook clear broth(After it boils, add the peeled onion and carrot). Salt to taste.
Finely chop the onion and fry until soft with a pinch of salt and sugar. Finely chop the parsley.
Mix the chopped fish with onions and herbs - the filling is ready.
We separate the fourth part from the dough and roll it into a thin layer. Cover the pan with the rolled out dough.
Put the stuffing in the holes.
We cover with a second piece of rolled out dough, press it with our hands, roll it with a rolling pin so that the dumplings separate. We remove excess dough, ready-made dumplings are “knocked out” from the cells. We put it in the freezer for a few minutes, in the meantime we repeat the procedure with the remaining dough and filling.
Strain the broth, discard the bones and skin. We return the broth to the fire, bring to a boil, you can add lavrushka, boil our dumplings in the broth. Serve as a first course with broth or as a second course, the choice is yours. Bon appetit To you and your loved ones!

Siberian fish dumplings

Ingredients

0.5 kg fillet of pink salmon or any other red fish.
3 cups flour.
Half glass of milk.
2 eggs.
A tablespoon of butter.
Small bulb.
Freshly ground black pepper and salt.

Cooking

Any dumpling begins, of course, with a test. First, pour 2 cups of flour into a deep bowl. We make a hole in the center of the resulting slide and gradually pour in the diluted warm water milk and beaten egg. Knead the dough, slowly adding another glass of flour. Knead thoroughly on a floured board and leave for at least half an hour.

While the dough is ready, make the filling. It is better to take out the bones from the fish, rather than grind them in a meat grinder - this way the minced meat will be more tender. Dumplings are much juicier if the fillet is finely chopped by hand, and not in a meat grinder. To the minced meat, add the onion grated on a very fine grater, the remaining egg, butter, pepper and salt. Mix carefully. Mince is ready. Now it's time to thinly roll out the dough, cut circles with a glass and sculpt dumplings. Throw into boiling water Bay leaf, peppercorns, salt and cook dumplings in this broth for 7-10 minutes. Serve with sour cream, garnished with dill or parsley.

Pike dumplings

A successful purchase of fresh pike at the fish market is a good reason to cook delicious pike dumplings. The addition of bacon and fried onions will make the minced fish quite juicy, and the dill greens will emphasize pleasant taste river fish. The time spent is worth your efforts - stick dumplings with a good margin and send some to the freezer.

Ingredients:

fresh pike fillet - 600 gr.;
lard - 200 gr.;
bulb;
wheat flour - 500 gr.;
young parts of dill.

Cooking:

Knead an elastic and cool dough, as for the usual meat dumplings, and set aside for a while under the film.
Wash the pike and scrape off the scales. Cut off the head and fins. Remove the innards and wash the fish again.
Remove the spine and large bones.
Cut the pike fillet, bacon and onions and pass the mixture in a meat grinder. You should get a big minced meat.
Add dill and salt.
Cut out circles from the rolled dough, put the minced meat on them and close the edges.
It remains to boil them in salt water with a few peppercorns and a couple of bay leaves. After five minutes, appetizingly smelling dumplings can be served on the table by adding butter or sour cream to the plate.

Far Eastern fish and meat dumplings

Far Eastern dumplings owe their origin to the classical Chinese cuisine. Traditionally, they are rather large dumplings by our standards, which are stuffed with minced meat from several types of fish and meat, and also add various fragrant spices and fresh herbs.

The method of their preparation is also unique: dumplings are first boiled in salted water, after which they are fried over a sufficiently high heat for literally several minutes on each side. in large numbers melted butter. As a result, Far Eastern dumplings stuffed with fish and meat acquire not only an excellent smell and taste, but also a magnificent and undoubtedly attractive golden color, as well as a fried crust!

Ingredients

Egg(2 pcs.)
Wheat flour (600 g)
food salt(1 tsp)
Mint (5 g)
Pike perch (100 g)
Keta (100 g)
Pink salmon (100 g)
Pork (250 g)
Onion (100 g)
Ground black pepper (¼ tsp)
Pepper black peas (5 pcs.)
Bay leaf (2 pcs.)
Butter (60 g)
Sour cream (100 g)
Green onion (10 g)
Dill (10 g)
Parsley (10 g)

Cooking

First, let's prepare the dough. To do this, we need to put the mint in some container, pour it with one glass of boiling water and let it cool. When the water with mint becomes warm, it is necessary to pour eggs into it, and, after salting, mix the resulting mixture. Then sift wheat flour, make a small well in the center and add the prepared mixture there. Start kneading the dough.

When the dough stops sticking to your hands and becomes soft and elastic, wrap it around cling film and leave to rest room temperature for 30-40 minutes.

Next, you need to clean the fish and remove the bones from it, then scroll through the meat grinder a couple of times with the addition of pork and peeled onions. Now in the minced meat you need to put eggs, salt and pepper to your own taste, 1/3 cup of water and mix thoroughly.

The resulting dough is divided into several parts. Roll out each of them on a floured surface a few mm thick. Then it is necessary to cut the rolled dough into squares of approximately 5 × 5 cm. Put the filling on half of each square.

Dumplings can be laid out on a floured plank and sent to the freezer or boiled immediately. So, let's put a pan with salted water, bay leaves and peppercorns on the fire, and, bringing the water to a boil, put dumplings into it, which we will cook for about 10 minutes.

Now you need to heat up the pan and melt the butter on it. When the dumplings are cooked, transfer them from the pan to the pan and fry over a fairly high heat for several minutes on each side until golden brown.

Let's lay out ready-made Far Eastern dumplings stuffed with fish and meat from a frying pan and pour them with sour cream sauce with the addition of chopped herbs!

Fish dumplings with cheese

Products

Pangasius ( sole) - 50 g
Onion - 40 g
Cream cheese - 20 g
Butter - 10 g
Grana padano cheese - 5 g
Spices - to taste
Pepper - to taste
Greens - to taste
For test:
Flour - 150 g
Salt - to taste
Water - 50 g

Cooking

Chop the fish fillet with a knife.
Chop the onion and fry in butter. Let the onion cool and mix it with the fish mass.
Adding cream cheese, spices, mix thoroughly.
Make the dough partially custard. Roll out the dough into a thin layer, cut out circles.
We spread the filling on the circles of dough. We pinch, we connect the edges, we pass with our hands along the edge of the dough, pulling it off and weaving it into a pigtail.
Boil dumplings for 5 minutes. Sea fish cooks very quickly.
When serving, he sprinkled dumplings with freshly ground pepper, herbs and his favorite cheese.

lazy dumplings

When there is no time for modeling, you can use this recipe. The dish is prepared very quickly and simply, much easier than pike dumplings, so even novice cooks will master it the first time.

Ingredients

450 g minced fish,
large bulb,
spices,
410 g flour
2/3 st. water,
salt, laurel and oil.

Cooking

Chop the peeled onion into a cube and send it to the minced meat, and add salt and pepper. Knead the mass thoroughly with your hands;

To make the dough, add flour to a bowl and then add spices to taste. When it will be difficult to interfere with a spoon, transfer the mass to the table and knead with your hands for 8 minutes. Then, form a bun, wrap with a film and leave for half an hour;

After the time has elapsed, knead the mass again and divide it into 3 parts, roll each of which into a layer no more than 5 mm thick. The filling also needs to be divided into 3 parts and lay out in an even layer. Roll each layer into a roll and cut into pieces, about 1.5 cm thick;

Put the resulting spirals in a pan on hot oil and fry on each side for 3 minutes. Add greens, laurel and water, simmer for 10 minutes. under the lid. Serve with sour cream or any sauce.

Rules for the selection and cutting of fish

Now on sale you can find both whole carcasses and fillets. Young housewives are not ready to take out the bones on their own, therefore, without hesitation, they put packages of fillets in baskets. Experienced housewives prefer to take whole carcasses. This is due to the fact that there is no thick layer of ice on the whole fish, so you can quickly check for freshness. In addition, whole carcasses are cheaper than fillets.

If you buy unfrozen fish, then you should pay attention to its gills. They should be pink or red. If their color is brown, then you should refrain from buying. A strong smell may indicate that the fish has been on the counter for a long time. To check the freshness, press the fish several times before buying. If the dent quickly disappears, then you can buy a carcass.

At the time of buying finished fillet you need to wait for it to completely thaw. Not all manufacturers remove all the bones to one. You need to carefully examine the meat and feel it to find the bones. The smallest of them are removed with tweezers.

A whole fish is also cut after defrosting. First clean the scales and cut off the fins. Then they remove the head and take out the insides. Fillet sharp knife cut from the bones in one layer. Small bones are removed with tweezers. The head, tail and ridge are used to make fish soup. Caviar can be added to minced meat or salted.

What to add to the filling?

Fish dumplings require special preparation toppings to make the recipe really tasty and nutritious. You can add grated carrots, chopped onions, an egg, fresh chopped herbs, garlic, spices and much more to minced fish.

It is important to choose the right seasonings for the filling: you should not give preference to spicy spices or species containing cumin. The best solution is a mixture of dry Italian herbs or spices intended for fish are especially whimsical when it comes to choosing seasoning for pike dumplings.

What is the dish usually served with?

Products with fish are especially tasty if you add the right dressing to them. As a result, pike dumplings acquire extra flavor and aroma.

Traditionally, a fish dish should be served with mayonnaise. However, sour cream can also be the best addition to the recipe, especially if mixed with herbs and garlic. In mayonnaise, by the way, these components can also be added.

Another option for serving the finished dish is butter or vegetable oil, which will add extra flavor and remove dryness from the dough. After sprinkling, dumplings can be sprinkled with finely chopped herbs.

Do you like dumplings and fish? We invite you to combine your tastes and cook dumplings with minced fish - original and tasty (for an amateur)

What to cook fish dumplings from

There are several recipes for fish dumplings that require products in different proportions. We will focus on the popular, already classic recipe. So, in order to cook and cook fish dumplings, you need the following ingredients:

Fish - 700 g
Flour - 700g
Water 250 g
half an egg
Onion - 100 g
Cream - 100 g
Salt, pepper - to taste.
Bay leaf, peppercorns

Cooking dumplings with fish:

1. To prepare the dough: sift the flour and pour it on the table, then make a small indentation, add eggs, salt and warm water (about 30 degrees) to the indentation. Knead the dough until homogeneous mass. Ready dough hold for 30-40 minutes.

2. Cooking dumplings for dumplings: roll out the dough into sausages 1 - 2 cm thick, then cut the "sausage" into small pieces and crush each piece and roll into thin juices.

3. For minced fish you need to cut the fish into fillets, separate the meat from the skin and bones. Cut the resulting fillet into pieces, also cut the onion into 4 parts, skip the fish and onion through a meat grinder. Add milk to the minced meat, and pepper to taste and mix.

4. Fill the juices with minced fish with a teaspoon, wrap, connect the dough with your fingers, forming small dumplings. Then connect the ends of each resulting dumpling to get a round dumpling. Lay the dumplings on the board. To prevent dumplings from sticking to the board, you must first sprinkle flour on the board over the entire area.

5. Ready fish dumplings freezer, sprinkling them with flour on top or cook immediately.

6. How to cook dumplings? It is necessary to add dumplings to boiled, salted water. Also, before adding dumplings, you can add bay leaves and black peppercorns to a pot of water. When the dumplings are poured into a pot of boiling water, stir, reduce the heat and then stir lightly from time to time so that they do not stick together.

7. How long to cook dumplings? After the dumplings float, they should be cooked for 5-10 minutes on low heat (depending on the size of the dumplings and on the filling - large dumplings with tougher meat are cooked longer)

When serving with dumplings, add a piece of butter or pour sour cream.

Bon appetit!

Dumplings with fish are not just gouran food, dumplings are really very tasty, much healthier than meat dumplings, and besides, here is the recipe lean test, which means that such a dish is perfect for fasting after Shrovetide. In addition to the proposed test, you can go and see a very tasty perfect dough for dumplings and dumplings with egg and milk (of course, not in fasting). You can use any fish you like, and how tastier fish, the tastier the dumplings will be, respectively. Some people add lard to the minced meat, but you can completely do without it if the fish is fatty or you want low-fat dumplings, or you can, like me, add heavy cream to the fish. It is also worth remembering that very tasty dumplings are made from a mixture of red and white fish. Below you can see short video recipe.

Dough:

1 cup (200 ml) warm water
1 tsp salt
2 tbsp. l. vegetable oil
3.5 + 0.5 cups flour

Filling:

600 g fish fillet (I have bream)
2 onions
1 tsp salt
60-70 g cream 33% (optional)
ground pepper
dill greens

Cooking:

We stir salt and vegetable oil in warm water, pour 3.5 cups into the sifted flour, knead the dough first with a spoon, then on the table, mixing in a little more flour. The dough should be pretty cool, don't worry, it will become elastic and soft a little later.
We put the dough in a bag and leave it on the table for 30 minutes.
In the meantime, let's get on with the dumplings.
The fish must be freed from bones and skin, passed twice through a meat grinder. If there are no bones, then once is enough, and even better, it will be tastier - just chop finely to get chopped minced meat. But this is a more troublesome option than just grinding, even if not just once. So decide for yourself, I personally always grind fillets, I really don’t like to finely chop meat, fish ...
Add finely chopped and fried onions (2 pcs) to the minced meat, there should be a lot of onions in minced fish. Cut as small as possible so that later it does not squeak on your teeth. Also add salt, pepper, chopped herbs and a little heavy cream, you can vegetable or not add them at all if your fish fatty varieties. Mix everything thoroughly and put it in the refrigerator for a short time.
We take out the dough from the bag, and you will see that it has become much softer, from steep it has turned into quite soft. We divide it into three parts, and then we do with it, as you are used to: make a sausage, cut and roll into small circles or roll out a large thin circle and squeeze out the same circles with a small glass or coffee cup. In any case, you need to roll out thinly, 1 mm thick, vegetable oil is included in the dough, it will not allow it to tear.
We spread the sticky dumplings on a floured surface until it is their turn to fall into the boiling salted water of the pan.
As soon as the water boils again with dumplings, cook over moderate heat for 7 minutes, take out in a colander for 20-25 seconds, and then transfer them to a deep bowl, where they will need to be poured with butter.

Serve immediately, decorate with greens and enjoy.

Bon appetit!

I always look forward to your comments, write your recipes and your experience.

With love and kindness, Irina.

Video recipe

I bring to your attention - dumplings with fish. I like dumplings with pink salmon for their juiciness and original taste. To make dumplings with red fish more juicy, I scroll the fish with lard. You can add any seasoning to minced meat, it all depends on your taste preferences. Anyway dumplings with red fish take their rightful place in your cookbook and will delight you and your family at the dinner table! If you want to treat your loved ones with delicious fish dish, then I recommend cooking pink salmon in Swiss style.

Ingredients:

To prepare the filling you will need: red fish Pink salmon 1 kg. (you can use another one), 200-300 gr. fresh lard, 3 heads onion, 5 cloves of garlic, pepper, salt. For cooking dumpling dough you will need: 500 gr. flour, 200 gr. warm water, 2 eggs, 1 tbsp. a spoonful of sunflower oil.

Step by step preparation:

1. Beat eggs, salt, add oil.

2. Pour in water, stir.

3. Pour in the flour, constantly stirring the dough with a spoon.

4. Knead a tight dough, cover it with cellophane

5. And now let's deal with the filling, clean the fish from the bones so that only meat remains.

6. Pass the fish with bacon, onion and garlic through a meat grinder, salt, pepper, mix.

7. Remember with your hands the dough and, rolling in flour, cut into equal parts.

8. Roll each part into a thin layer and use a glass to cut out the same circles - juicy.

9. Now it remains to make dumplings and boil them in salted water. While the dumplings are boiling, I suggest you look at the recipe for a delicious fish pie.

Pelmeni can be served either with sour cream or with sauce, for the preparation of which you will need: 2-3 chopped garlic cloves, 2 tbsp. spoons of ketchup, 2 tbsp. spoons of sour cream, 2 tbsp. spoons of mayonnaise, 1 tsp. adjika. Bon appetit, looking forward to your comments! Thank you for visiting our culinary site!