Pike dumplings: features and recipe

Pike dumplings recipe

Lyrical digression:

A wife, accompanying her husband on a fishing trip, says: “If the pike are expensive, buy crucian carp and crucian carp.”

Ingredients for minced fish for dumplings

pike fillet 600 gr.
lard 150 – 180 gr.
onion 1 pc.
a bunch of fresh dill.

Ingredients for fish dumpling dough

wheat flour 500 gr.
egg 1 pc.
water 200 ml
salt ½ tsp.

How to cook “Pike dumplings with lard”

Let's do the test. Sift the flour, add salt, pour in water and knead a very stiff dough. Knead the dough thoroughly, cover with cling film and leave to rest at room temperature for at least one hour.

Now you can start cooking the pike.

How to make minced pike for dumplings

Before cutting, be sure to rinse the pike under running water. Remove the scales, cut off the head and discard the entrails. Rinse the fish again. Then remove the skin from the fish so that the skin can be easily removed, first beat the pike with a meat mallet. Now fillet the pike, remove all the bones, and cut the fish fillet into pieces.

Finely chop the onion. Also cut the lard into pieces. Place the prepared fish, lard and onions in a blender or meat grinder. Twist until you get coarsely chopped minced meat. If the lard is fresh, then the minced meat should be salted. If the lard is salty, be careful not to overdo it with salt. You may no longer need salt. To add salt or not - here, be guided by your taste. For the recipe, choose lard that is soft and without streaks.

Chop the dill. Combine dill with minced fish and mix. If the minced meat is somewhat dry, add a little water.

Now let's move on to preparing the dumplings.

Roll out the rested dough on a floured surface and cut out circles from the dough. Using a teaspoon, place minced pike fish in the center of each circle.

Forming dumplings.

You can cut out squares from the dough (we fold the squares diagonally to form a triangle, carefully molding the edges) then raise the sharp corners at the top and overlap each other in the direction.

That is, dumplings can be different in shape, make them as you like or as you are used to doing.

Boil the prepared dumplings in salted boiling water for no more than five minutes. You can add a few black peppercorns and a bay leaf to the water.

We serve pike dumplings with sour cream, or just with a piece of butter, very tasty with jarred horseradish! Be sure to try it!

Bon appetit!

How to make delicious homemade pike fish dumplings:

First of all, we need to prepare excellent dumpling dough. We cook it in water with the addition of eggs, salt and water.

Let's start kneading the dumpling dough.

Gently, using a large tablespoon, then move on to kneading by hand.

Knead the dough and leave it to rest for 20-30 minutes, covering it with a kitchen towel or bowl.

We prepare minced fish according to the same principle as pork, beef or poultry. We roll the prepared fish fillet with the addition of a small amount of lard for juiciness, garlic and onion. Add salt and ground black pepper to the finished minced meat to taste. Mix and place in the refrigerator until the dumplings are formed.

When it’s time to prepare the dumplings, and Ruzanna prepares them in a special form, we roll out the dough thinly into a layer and place it on a form dusted with flour. Use your fingers to make indentations.

Fill the form with minced fish. Cover the top with a second rolled out thin layer of dough.

Roll the dough well with a rolling pin. Remove excess dough.

And we knock out the ready-made semi-finished dumplings with minced fish from the mold. We place them on a large baking sheet, sprinkled well with flour and send them to freeze on the balcony or in the freezer.

To test, immediately boil the fish dumplings, and don’t forget to thoroughly salt the broth, add a bay leaf and, of course, a peeled onion. The family is already getting ready for the table, because dumplings are one of the best and most delicious dishes, of which not a trace remains on the plate...

Description of preparation:

It’s very easy to prepare pike dumplings with lard yourself at home. I offer a very good dough recipe, which, by the way, will suit any dumplings and dumplings. Please note that the dough is prepared without eggs, so it is also suitable for vegetarian dumplings and dumplings. Pike dumplings are a real luxury that you should allow yourself at least once in your life. Everyone likes these dumplings – both adults and children, so they definitely won’t go unnoticed. Try it and write your reviews.

Good luck and bon appetit!

Purpose: For lunch / For dinner / Afternoon snack Main ingredient: Fish and seafood / Pike / Dough Dish: Hot dishes / Dumplings

Pike dumplings

Pike dumplings are a real fish delicacy.
Friends, yesterday was a fish day and we decided to make fish dumplings, or, to be more precise, pike dumplings. Initially we wanted to cook bream, but since there was no decent fish from the carp family on the market, and the choice of pikes was simply amazingly huge, a healthy, weighty pike was quickly pumped to us)). So, the most important thing is done, our fish is “caught”, and now let’s hurry home and start preparing dumplings with pike.

To prepare minced pike for our dumplings, we also need additional ingredients: lard, fresh dill and onions. Lard and onions are necessary to add juiciness to the dryish pike, and dill for smell and taste (dill emphasizes the taste of river fish meat).

We use only tender greens for dill, sticks will not work!! Dry ones won't work either. The dill here must be fresh.

Pike dumplings with the addition of lard are an incredibly tasty and satisfying dish made from river fish; such dumplings are definitely worth trying at least once in your life.)) However, you will have to tinker, but it’s worth it. Naturally, it is better to cook dumplings more than once. We are preparing dumplings for future use. We put some of the fish dumplings in the freezer and use them as needed.

What if guests suddenly arrive? Remember the pike dumplings in the freezer - you’ll have something to surprise your guests. )) Simple, tasty, satisfying and yummy!

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Preparation of minced pike

If you use whole fresh pike, you can expect excellent results. But frozen will do too. The most difficult thing about this dish is getting rid of the bones, and there are a lot of them in pike. Cut the fillet from the ridge, lay it in front of you with the cut side up and go through it with tweezers. Take out at least the largest bones. The small ones will remain in the pulp. But don’t worry, it won’t get into the minced meat. Of course, if you know a little trick. By the way, when you buy fillet in a store, don’t have false hopes - it also has bones.

For one kilogram of pike meat, take 200 grams of lard or 250 grams of fatty pork pulp. Pork will kill the smell of mud much better than lard, but the combination of minced fish seems too unusual to many. Add to this set a couple of onions, a small white bun, half a glass of milk, an egg and a couple of spoons of sour cream. The only spices you should use are 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 ones - this is a matter of taste, but the fried option is still better suited for cutlets, and dumplings will turn out more tender with raw ones.

Soak the bread in milk. It would be a good idea to keep the pike there to get rid of the smell.

Now comes the most important part. Roll the fillet through the large wire rack

At first things will be easy, but then it will become more and more difficult. If it becomes completely 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, this trick won’t work with a blender. When you are finished with the fish, disassemble the meat grinder again and wipe the inside so that there are no bones left on it. Now twist the remaining components. Remember the finished minced meat, beat in the egg, add a little sour cream.

Cheerful spring tench

The last ten days of April - the first half of May is the best time for tench fishing in the middle zone. During this period, the lake tench leaves its winter “hibernation.” Digged out of silt and mud. Having become hungry during the winter, the tench goes on active feeding to prepare for spawning.

Tench spawning usually takes place at the end of June - July, at very high water temperatures. And April - May is the time when tench are actively feeding and it is worth going for line fishing during this period.

At the end of April, I, a keen spinning angler, decided to devote several fishing trips to specialized tench fishing. To do this, I went to a well-known shallow channel overgrown with reeds. Depths of up to 2 meters and extensive shallow “tables”, as well as chic corridors along the reeds - an excellent combination of places for spring hunting for tench.

Spring tench are quite active, moving around the reservoir in search of food. It is known that the main paths of this fish pass near the coastal walls of the reeds, where depths range from 0.5 to 1 m. We can say that this is the upper or middle part of the coastal edges.

I chose one of these places for myself. The opposite bank was completely covered with thick reeds, stretching in both directions as far as the view could reach. A little to the right, along the same opposite bank, there grew a voluminous willow bush, protruding almost a third of the width of the canal (it must be said that the canal in this area was not wide - about 15-18 meters). From my shore, the picture was no less varied. On the right began the same wall of reeds. There was also a small, half-submerged willow bush to the left. But, what is most interesting, on the left, the bottom had a significant depression, with the bottom falling from 1.5 to 2-2.5 m. I hoped that such a variety of landscapes and bottom topography would help me localize the tench in this area and successfully catch it.

I didn't bother with bait. My calculation was that my choice of location would ensure the tench’s approach to this area. I took two simple telescopic rods and reels and headed out to the canal. Early mornings at the end of April are very cold, sometimes even with frosts. There is no point in going for line fishing in early spring before 7, even 8 o’clock in the morning. Usually at this time, from 8 to 11 am, the bulk of the bites occur. Sometimes in spring tench can be caught throughout the daylight hours. The best spring bait for tench is a dung worm or subleaf.

Having settled down further from the shore on my fishing chair, I threw both fishing rods under my bank, as I found the bottom topography on my side of the channel more interesting.

Everything happened according to science. Starting from 8 am the bites began. At first I caught a good tench of 400 g. Then, within two hours, another 6 smaller tench caught my fishing rods. The bites followed literally right next to the shore. Moreover, 5 out of 7 fish were caught on the right fishing rod - closer to the reed wall. This once again proved that tench are not indifferent to such reed and reed walls.

I paid attention to line fishing several more times that spring. The results were

But when the algae rose high and the water became considerably warmer (around the 20th of May), the tench’s bite gradually weakened. The time has come for more labor - summer tench fishing.

Also read the post about catching tench in the spring.

Preparation of minced pike

Soak the bread in milk. It would be a good idea to keep the pike there to get rid of the smell.

Now comes the most important part. Roll the fillet through the large wire rack

Dough for fish dumplings

Pike fish dumplings can be prepared with the same dough as others. Pour half a kilo of flour into a spacious bowl, sifting it through a sieve. Beat a couple of eggs with a fork in a separate bowl, pour in 23 glasses of water, add salt. Gently add liquid to flour while stirring. Knead the dough. To make it more flexible, grease it with sunflower oil a couple of times and knead it after each time.

Step by step recipe

First you need to wash and gut the fish. Then the pike needs to be lightly beaten with a kitchen hammer. This is done to make it easier to remove the skin.

Pike fillet in batter

After removing the skin, you need to remove the seeds and prepare the filling as follows:

Using a meat grinder, make minced meat from the pike pulp.
Pass the onion through a meat grinder.
Peel another onion, finely chop and fry until golden brown in a frying pan. You should not save oil in this case.
During frying, when the onion becomes soft, you need to add grated carrots.
Put carrots and onions into the prepared minced meat, add an egg and mix well.
Season with salt and pepper.
Pour just a little mineral water into the minced meat and add a pinch of granulated sugar. Without this culinary secret, you won’t get a truly delicious dish.
Mix well. If desired, you can beat in a blender so that the minced meat becomes “airy”.

IMPORTANT! The minced meat will need to be placed in the refrigerator for some time.

The algorithm for preparing the dough is the same as in any case when preparing dumplings and dumplings:

Mix flour with egg, cold water and salt.
To make the dough pliable, add vegetable oil.
Knead the dough, adding flour as needed.

Modeling

Pike dumplings, the recipe for which is presented in this article, are formed in the most ordinary way. First you need to roll out the dough about a mm thick, then cut out circles from it with a glass, and then form the products, placing a teaspoon of minced meat on each circle. You can form the products into any shape you like. For example, the Chinese make them square and triangular, and even in the shape of doves and fish.

Want to speed up the process? Use a dumpling maker and a rolling pin. The dumplings will turn out the same.

Ingredients for making pike dumplings

For the dough for pike dumplings with lard, you will need the following ingredients:

500 grams of sifted flour;
2 eggs;
1 glass of water;
salt;
1.5 tablespoons vegetable oil (optional).

pike weighing up to 1 kilogram;
200 grams of lard;
2 onions;
carrot;
1 egg.
salt, sugar to taste.

Calorie content of foods possible in the dish

Condensed milk 7.5% fat – 140 kcal/100g
Milk 1.5% fat – 47 kcal/100g
Milk 2.5% fat – 54 kcal/100g
Milk 3.2% fat – 60 kcal/100g
Milk 3.5% fat – 64 kcal/100g
Whole cow's milk – 68 kcal/100g
Sour cream – 210 kcal/100g
Sour cream 10% fat content – 115 kcal/100g
Sour cream 20% fat content – 210 kcal/100g
Sour cream 25% fat content – 284 kcal/100g
Sour cream 30% fat content – 340 kcal/100g
Zucchini – 23 kcal/100g
Pike in tomato sauce – 108 kcal/100g
Boiled pike – 98 kcal/100g
Poached pike – 90 kcal/100g
Fresh pike – 82 kcal/100g
Stuffed pike – 141 kcal/100g
Pork fat – 871 kcal/100g
Rendered pork fat – 947 kcal/100g
Lard – 797 kcal/100g
Pork cracklings – 895 kcal/100g
Lard – 658 kcal/100g
Bay leaf – 313 kcal/100g
Ground black pepper – 255 kcal/100g
Dill greens – 38 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Simple bagels – 336 kcal/100g
Loaf made from premium flour – 265 kcal/100g
Plain loaf – 248 kcal/100g
City roll – 261 kcal/100g
Butter bun – 252 kcal/100g
City rolls made from grade I flour – 254 kcal/100g
Bread – 254 kcal/100g
Darnitsky bread – 206 kcal/100g
Doctor’s bread – 232 kcal/100g
Orlovsky bread – 211 kcal/100g
“Ukrainian” bread – 213 kcal/100g
Bran protein bread – 182 kcal/100g
Wheat protein bread – 242 kcal/100g
Cereal bread – 231 kcal/100g
Bread made from 1st grade wheat flour – 226 kcal/100g
Bread made from wheat flour 2 grades – 220 kcal/100g
Bread made from premium wheat flour – 254 kcal/100g
Wheat bread made from wholemeal flour – 250 kcal/100g
Rye bread made from peeled flour – 189 kcal/100g
Rye bread made from wallpaper flour – 181 kcal/100g
Salt – 0 kcal/100g
Water – 0 kcal/100g
Onions – 41 kcal/100g
Dry spices – 240 kcal/100g
Chicken egg – 80 kcal/100g

Calorie content of foods: Pike, Lard, Zucchini, Bread, Onions, Salt, Ground black pepper, Milk, Flour, Chicken eggs, Sour cream, Butter, Water, Dill, Dry spices, Bay leaf

Smoked salmon pie with broccoli and cottage cheese

An elegant and impressive pie can be prepared quickly. All guests and loved ones will love this pie.

Components:

smoked fish – 80-120 gr.;
broccoli – 200-250 gr.;
butter – 120 gr.;
water – 3 tbsp;
sour cream – 220 gr.;
flour – 150 gr.;
eggs – 3 pcs.;
cottage cheese – 150 gr.;
salt – ½ tsp.

How to cook:

Mix soft butter with salt and flour. Add cold water, roll the dough into a ball and put it in the refrigerator for an hour.
Break the broccoli into florets and boil in salted water. You can buy a frozen semi-finished product, which will simplify the process.
Using the chilled dough in a baking dish, make a pie crust with high sides.
Prick in several places with a fork, cover with tracing paper and cover with beans or peas so that the base does not deform during baking.
Bake in the oven for 10-15 minutes, remove the pan and cool slightly.
Arrange broccoli pieces and smoked salmon slices evenly.
Rub the cottage cheese through a sieve, add sour cream and eggs. Mix thoroughly and pour the prepared mixture over the filling.

Bake for another half hour, transfer to a plate and serve warm.

How to make pike dumplings recipe:

1) The pike must be cleaned and gutted. We remove the skin, cut the meat from the bone, and also remove small bones with tweezers. Once done, grind the meat through a meat grinder.

2) We do the same with pollock. We do not remove the skin from pollock.

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3) We also add a little minced pork and onion to the minced meat for taste and juiciness. Now salt the mass, add a mixture of peppers. The minced meat is ready.

4) I think everyone knows how to prepare dumpling dough. Everything is very simple. Mix water with egg, add salt and then flour. The dough is ready. And so that the dumplings get a beautiful and neat shape (and this will also affect the speed of cooking), I will use this form. Sprinkle it with flour.

5) Roll out the dough into a thin layer and cover the mold with it. Place a small ball of minced meat into each cell. Cover with a second layer of dough when all the cells are filled.

6) Roll with a rolling pin and remove the dumplings from the mold.

7) Now you need to boil the pike dumplings. Boil water, add salt, black and allspice, and bay leaves. We put in the dumplings and, after mixing, wait for them to float. Then cook for a few minutes and remove with a slotted spoon. Season with butter and you can serve.

Boiling

Pike dumplings, the recipe for which already contains salt, are cooked in fresh boiling water. This takes an average of 10-15 minutes, depending on the number and size of the products. There is a sure way to check readiness. Once all the dumplings float, pour half a glass of cold water into the water. The boiling will stop and the dumplings will be distributed throughout the broth again. And when they float up again, you can turn off the heat and fish them out. By the way, the broth in which they were boiled can be used to prepare fish soup.

To make the dish aromatic, add a couple of bay leaves and a few peas of allspice to the water before loading the dumplings.

Pike dumplings on the table

What to serve with such a luxurious dish? You can't 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 equal parts vinegar and soy sauce and seasoning with fresh herbs.

Pike dumplings can be served with or without the broth in which they were cooked. Don't forget to put a butter dish with butter, a salt shaker and a pepper shaker on the table.

This hearty and tasty food is familiar to everyone since childhood. Some people prepare them in a standard size, while others like them larger. The classic filling is pork. But who said it couldn't be different? For example, fish makes a dish more refined and festive. And some culinary secrets will completely transform familiar dishes. Try making pike dumplings and your loved ones will definitely not remain indifferent.

Storage

Making dumplings at home is quite labor-intensive. Some people prefer to spend half a day on it, but immediately make plenty of dumplings.

Pike dumplings store well in the freezer. The main thing is to freeze them correctly. To do this, dust a cutting board with flour and carefully place the dumplings on it in rows. Place in the freezer, and when all the dumplings are frozen, transfer them to clean plastic bags. There is no need to defrost anything before cooking; pour them into boiling water directly from frozen.

Preparation of minced pike

Soak the bread in milk. It would be a good idea to keep the pike there to get rid of the smell.

Now comes the most important part. Roll the fillet through the large wire rack

Types of fish fillings

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

You can make the filling from catfish fillets, which have no small bones and are very fatty in themselves. But salmon and trout make an ideal filling. This fish is very tasty and does not require any effort to make it juicy and flavorful.

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

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

Preparation of minced pike

Soak the bread in milk. It would be a good idea to keep the pike there to get rid of the smell.

Now comes the most important part. Roll the fillet through the large wire rack

Why is a whole carcass better than fillet?

Of course, there is always a temptation to buy ready-made frozen fillets (especially since they defrost quickly) and immediately start cooking without wasting time on cutting. But dumplings with minced fish are still better prepared from whole fish. What are its advantages:

a whole carcass with head is cheaper;
there is no thick layer of ice on it, like on fillet;
you can find caviar in ungutted fish (it will complement the minced meat nicely);
from the head, ridge, tail and fins you can cook a delicious broth for dumplings or fish soup.

How to cut fish

Clean the thawed carcass from scales with a regular sharp knife or fish scaler, starting from the tail. It is equally convenient to peel with a serrated paring knife. Make sure there are no scales left on the belly or around the fins.
Gut the carcass: insert the tip of a sharp knife into the anus and make a cut up to the head, without plunging the knife too deep so as not to damage the gall bladder (otherwise the meat will become bitter).
Carefully remove the insides without squeezing them. Separate the liver and fat strips. Remove the black film, if any, from the walls of the abdominal cavity.
Using kitchen scissors, remove the gills from the head and rinse the carcass in running water. Separate the head, tip of the tail and fins - they will be useful for the broth.
Make the fillet: use a long knife to run from head to tail along the spine, thus separating one half of the carcass. Then use the same motion to separate the second fillet. Remove the ribs with your fingers or tweezers (of course, you can simply cut them off along with part of the peritoneum, but we don’t want to throw away the tender belly meat).
The skin can be removed, but not necessarily (there is a lot of tasty fat underneath).

Dumplings with red fish (for example, salmon or pink salmon) are well complemented with soy sauce. It can be added directly to the minced meat or served separately with ready-made dumplings.

Pike dumplings with lard

Ingredients

For filling

Pike – 600 g + –
Lard – 200 g + –
Green onions – 1 bunch + –
Salt and pepper - to taste + -

For the test

Chicken eggs – 3 pcs + –
Purified water – 1.5 cups + –
Wheat flour - 4.5 cups + -
Salt - 1 tsp. + —
White granulated sugar - 2 tsp. + —

How to cook pike dumplings with lard

Pike meat is a little dry in texture; lard will add juiciness and make the minced fish softer and suitable for making dumplings.

Wash the pike under running water and remove scales, cut off the head and remove the entrails. Rinse the pike again and dry with paper towels. Now fillet the fish, remove all the bones and cut the fillets into pieces.
Take fresh lard (if the lard is salty, then do not salt the minced meat for dumplings), cut it into medium pieces. Use lard without streaks, soft.
Wash the green onions well, cut into pieces and mince together with lard and pike several times through a meat grinder. Season to taste with pepper and fish herbs.
To knead the dough, take a deep bowl and add flour, add salt and beat in eggs, stir. Gradually introduce water. Knead the dough and divide into eight parts.
Sprinkle the dumpling mold with flour, roll out one circle of dough and place it on top of the mold, evenly distribute the minced meat over the dimples of the mold. Roll out another circle of dough and cover the pan, now roll it over the top with a rolling pin and remove the dough that has separated from the edges.

Now shake out the dumplings and repeat with the rest of the dough and minced meat.

Pike dumplings with lard are ready, boil them in water for 5 minutes after boiling. Serve dumplings with sour cream, homemade mayonnaise or other favorite sauce!

Pike dumplings with lard - fish recipes

Pike dumplings recipe

Ingredients for minced fish for dumplings

Ingredients for fish dumpling dough

How to cook “Pike dumplings with lard”

How to make minced pike for dumplings

How to make delicious homemade pike fish dumplings:

See also:

Description of preparation:

Pike dumplings

Similar Recipes

Preparation of minced pike

Cheerful spring tench

Preparation of minced pike

Dough for fish dumplings

Step by step recipe

Modeling

Ingredients for making pike dumplings

Calorie content of foods possible in the dish

Smoked salmon pie with broccoli and cottage cheese

How to make pike dumplings recipe:

Boiling

Pike dumplings on the table

Storage

Preparation of minced pike

Types of fish fillings

Preparation of minced pike

Why is a whole carcass better than fillet?

How to cut fish

Pike dumplings with lard

Ingredients

For filling

For the test

How to cook pike dumplings with lard