Many lovers of dumplings are skeptical of fish filling. But those who have tasted dumplings from pike at least once know that they are in no way inferior to meat.
In the Far East, the option of preparing this dish with fish is considered to be a classic at all, in traditional Japanese and Chinese cuisine there are many variations. But it is pike - this is a real classic of Russian cuisine. If you decide to cook this delicacy, our article will help to understand all its subtleties.
Cooking Minced Pike
If you use a whole fresh pike, you can count on an excellent result. But frozen will do. The most difficult thing in this dish is to get rid of the bones, and there are a lot of them in the pike. Cut the fillet from the ridge, spread it in front of you with the cut up and walk with tweezers. Take out at least the largest bones. Small will remain in the pulp. But do not worry, he will not get into the stuffing. Of course, if you know a little trick. By the way, having bought a filet in a store, do not have false hopes - it also has bones.
For one kilogram of pike meat, take 200 grams of lard or 250 oily pork pulp. Pork will kill the smell of tina much better than fat, but the combination of minced fish meat seems too unusual to many. Add to this set a couple of onions, a small buttery white bun, half a glass of milk, an egg and a couple of spoons of sour cream. Of spices, you should use only pepper and salt.
You can add a small amount of stewed carrots to the minced pike for dumplings. Some people prefer fried onions to raw - this is a matter of taste, but the fried version is still better for cutlets, and dumplings come out more tender with raw.
Soak the bread in milk. It would be nice to hold the pike itself there to get rid of the smell.
Now the most important thing. Roll the fillet through the large grill. At first it will go easy, but then it will be more complicated. If it becomes unbearable, disassemble the meat grinder and look at the screw. On it you will see the bones that remained in the fillet. Unfortunately, this method only works with pike. Of course, with a blender this trick will not work. When you are finished with the fish, disassemble the meat grinder again, wipe it from the inside so that there are no bones left on it. Now twist the rest of the components. Remember the minced meat, beat in the egg, add a little sour cream.
Dumpling for fish dumplings
Pike fish dumplings can be cooked with the same dough as the others. Pour a pound of flour into a large bowl, sifting it through a sieve. Blast a couple of eggs with a fork in a separate bowl, pour 2/3 cups of water, add salt. Gently add liquid to flour while stirring. Knead the dough. To make it more plastic, lubricate it a couple of times with sunflower oil and rinse after each time.
Modeling
Pike dumplings , the recipe of which is presented in this article, are formed in the most usual way. First you need to roll out the dough with a thickness of about mm, then cut circles out of it with a glass, and then form the products, applying a teaspoon of minced meat to each circle. You can create products of any shape that you like. For example, the Chinese make them square and triangular, and even in the form of pigeons and fish.
Want to speed up the process? Use a dumpling and rolling pin . The dumpling will turn out odin and.
Boiling
Pike dumplings, the recipe of which already contains salt, are boiled in fresh boiling water. In time, it takes an average of 10-15 minutes, depending on the number and size of products. There is a sure way to check readiness. As soon as all the dumplings pop up, pour half a glass of cold water into the water. The boil will stop, the dumplings will again be distributed over the broth. And when they come up again, you can turn off the fire and catch it. By the way, the broth in which they were cooked can be used to make fish soup.
To make the dish aromatic , add a couple of bay leaves and dots and a few peas and a shower from that pepper before loading the dumplings .
Storage
Home-made dumplings is a rather laborious affair. Some prefer to spend half a day on it, but immediately make dumplings with a margin.
Pike dumplings are perfectly stored in the freezer. The main thing is to freeze them correctly. To do this, dust the cutting board with flour, carefully lay the dumplings on it in rows. Send to the freezer, and when all the dumplings are frozen, transfer them to clean cellophane bags. Before cooking, you do not need to defrost anything; pour them into boiling water directly frozen.
Pike dumplings on the table
How to serve such a sumptuous dish? Do not do without sauces. It can be sour cream with herbs or garlic, mustard, ketchup, mayonnaise, tartar sauce. You can make an excellent dressing by mixing vinegar and soy sauce in equal parts and seasoning with fresh herbs.
Pike dumplings can be served both with the broth in which they were cooked, and without it. do not forget to put on the table a butterdish with butter, a salt shaker and a pepper shaker.