Main Page
Second course
Cod fish dumplings

Cod Pelmeni (Fish Dumplings)

Quick, tasty, simple, juicy, filling, and a little out of the ordinary. A great way to use ground fish. If you're bored with the usual dishes, give these a try—the combination is unexpected and delicious.

Sweet Life

Recipe author

Watch the video

Composition / ingredients

Servings:

Water

325

Eggs

Flour (800-850 g)

830

Salt

Sugar

Vegetable oil

Cod fillet

Pork fatback (salo) (optional)

140

Onions

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 11 g

Fats 16 % 6 g

Carbohydrates 55 % 21 g

186 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

It's best to sift the flour. Use cod for the fish. The fatback is optional, but cod is quite lean on its own. The water should be at room temperature.
Step 2:

There's hardly anything simpler than pelmeni dough—maybe an omelet. Mix all the ingredients and knead a smooth, even, non-sticky dough. Cover it or wrap it in a bag so it doesn't dry out while you make the filling.
Step 3:

Grind the fish and fatback through a meat grinder. Finely chop the onion. Season with salt and pepper to taste, mix everything well, and the filling is ready.
Step 4:

I won't go into how to roll and fill pelmeni—most home cooks have tried their hand at this satisfying process at least once. As with the dough, use whatever shaping method you like; you may already have a favorite. I had plenty of dough and filling, so to save time I made larger dumplings. I'm freezing these, so I'll lay them out on plates well dusted with flour.
Step 5:

And we're off… If you do it with a few pairs of hands, it goes faster and more cheerfully.
Step 6:

In the end you get a big batch of deliciousness—I ended up with 2.6 kg (about 5.7 lb) of frozen pelmeni, or 102 of them. Plenty to go around!
Step 7:

I usually cook them in salted water with a bay leaf and a small onion. They come out juicy, tasty, and a little unexpected—a great way to mix up your menu. Hope you enjoy the recipe. Thanks for reading, and enjoy!

If you've got ground fish (or fillet) to use up, or you're just tired of the usual dishes, give these pelmeni a try—it's an unusual and interesting combination. I was given some coarsely ground cod fillet, which is fairly lean on its own, and this was my solution. These aren't exactly low-fat, though, since I added a little fatback for juiciness—but that's optional. And as with the dough, use whatever shaping method you like. I really hope you enjoy this combination too!