Fish pelmeni
Love fish? Then you'll definitely love these dumplings. I came across this recipe for fish pelmeni by chance, and my first thought was, "Dumplings and fish? No, that's not for me..." But then I thought, "Why not?" — I love all kinds of experiments. And I have to say, they came out very, very tasty!
Cooking method
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Step 1:
How do you make fish pelmeni? I'm going to make them with pollock. But you can use a fillet of any other fish you like. Of course, the kind of fish you use will affect the flavor of the dish. Let's get the ingredients ready.
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Step 2:
Add salt to the wheat flour.
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Step 3:
Pour in the boiling water, stir, and add the vegetable oil.
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Step 4:
Knead the hot-water dough for the pelmeni.
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Step 5:
The dough comes out soft, elastic, and holds its shape well, and it seals together very well — which matters a lot for fish pelmeni, since that way I'm sure they won't fall apart while cooking. Hot-water dough is a pleasure to work with!
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Step 6:
Cover the dough with a bag or a damp towel and set it aside to rest a little.
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Step 7:
While our dough rests, let's answer the question: how do you make the minced fish filling for the pelmeni? Like this.
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Step 8:
Run the fish fillet, salo, and onion through a meat grinder and add salt.
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Step 9:
Add a little water to the filling.
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Step 10:
Sprinkle in the ground pepper blend.
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Step 11:
Now you can start shaping the pelmeni.
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Step 12:
Roll out part of the dough into a thin sheet 2 to 3 mm thick.
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Step 13:
Cut out small rounds with a shot glass.
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Step 14:
You end up with rounds like these.
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Step 15:
Put about a teaspoon of the minced fish filling on each round and form the pelmeni.
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Step 16:
Put a pot of water on, add the bay leaf, allspice, and peppercorns, and bring it to a boil.
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Step 17:
While the water comes to a boil, shape the first batch of pelmeni — this is a good moment to call in the family to help, since it's a fairly long, painstaking job.
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Step 18:
The water has come to a boil — add salt.
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Step 19:
Drop in some of the pelmeni — not too many, so they have room to cook.
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Step 20:
When the pelmeni float to the top, cook them for another 7 minutes; then you can fish one out and taste it — they're usually done by then.
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Step 21:
Serve with butter and sour cream. Enjoy!
- We really enjoyed these pelmeni — a great way to add some variety to your meals! Give them a try — they're not just delicious but good for you too!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Salo - 797 kcal/100g
- Fatback - 658 kcal/100g
- Bay leaf - 313 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fish fillet - 204 kcal/100g
- Allspice - 263 kcal/100g
- Ground pepper blend - 255 kcal/100g
