Dumplings with fish

Cookinero 21 Oct 2022

Buying dumplings with fish is not an easy task, and finding really tasty ones is generally difficult. Therefore, we decided to provide you with a reliable proven recipe that will allow you to cook this dish at home as often as you like. It is best to include two types of fish in the filling: white and red - this will be tastier and juicier. The remaining ingredients of minced meat are not original: onion, garlic and spices. Dumplings with fish can be served on the table, as usual, with sour cream or melted butter. The only thing we would strongly advise is to supplement all this with canned horseradish: it will perfectly emphasize the taste of the dish and bring it to perfection.

How to cook Dumplings with fish

Step 1

Dumplings with fish

For the dumplings with fish test, sift flour and salt onto a board, make a well, beat an egg into it, add vegetable oil. Adding ice water (1 incomplete glass), knead a homogeneous soft dough. Leave covered for 1 hour.

Step 2

Dumplings with fish

Chop the fish fillet with a heavy knife into minced meat (it is better not to scroll through a meat grinder, the filling becomes too liquid. Salt the fish and pepper to taste.

Step 3

Peel the onion and garlic, chop very finely. Fry in vegetable or ghee until golden brown, 10 minutes. Cool, mix with minced meat. Cut cold butter into very small cubes and dip into a bowl of ice water.

Step 4

Dumplings with fish

Roll the 2 cm diameter sausage from the rested dumpling dough, cut it crosswise into 1 cm thick pieces. Sprinkle the pieces with flour and roll into round thin cakes on a floured surface.

Step 5

Dumplings with fish

In the center of each mug, put a spoonful of the filling, on it - a piece of butter. Carefully pinch the edges to make a semicircle. Connect the two sharp corners and press firmly so that they stick together.

Step 6

Cook the dumplings in batches in plenty of boiling salted water, stirring with a slotted spoon so they don't stick to the bottom. Dumplings are ready in 8-10 minutes. after re-boiling. Serve with butter and horseradish.

Dumplings with fish - FAQ About Ingredients, Baking Time and Storage

Yes, you can use any firm white fish like cod, haddock, or tilapia. Avoid oily fish like salmon or mackerel, as they may make the filling too moist.
Replace the fish with finely chopped mushrooms or a mix of mashed tofu and spinach. Adjust seasoning to taste and ensure the filling isn't too watery before assembling.
Store cooked dumplings in an airtight container in the fridge for up to 2 days or freeze uncooked dumplings on a tray before transferring to a freezer bag for up to 3 months.
Yes! For crispy dumplings, pan-fry in oil over medium heat until golden on both sides, then add a splash of water and cover to steam through.
Keep your work surface and rolling pin lightly floured, and avoid overhandling the dough. If it becomes sticky, chill it briefly before continuing.
Try soy sauce with chili oil, a creamy dill sauce, or a tangy lime and garlic aioli. Horseradish or tartar sauce also pair well.
Yes, wrap the dough tightly in plastic and refrigerate for up to 24 hours. Let it soften slightly at room temperature before rolling.
They float to the surface after boiling and the dough turns slightly translucent. Cut one open to check that the filling is hot and the dough isn’t gummy.

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