Pike pelmeni: features and recipe

Many fans of pelmeni are skeptical about fish filling. But those who have tasted dumplings from pike at least once, know that they are not inferior to meat.

In the Far East, the variant of cooking this dish with fish is considered to be classical, in traditional Japanese and Chinese cuisine there are a lot of its variations. But it is the pike that is the real classic of Russian cuisine. If you decide to cook this delicacy, our article will help you to understand all its subtleties.

Preparation of stuffed 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 bones, and there are a lot of them in the pike. Cut the fillets from the ridge, lay them in front of you with a cut up and walk with tweezers. Take out even the largest bones. The shallow will remain in the pulp. But do not worry, it will not fall into the stuffing. Of course, if you know a little trick. By the way, having bought fillets in the store, do not feed false hopes - it also has bones.

For one kilogram of pike meat, take 200 grams of fat or 250 fatty pork flesh. Pork will kill the smell of sludge much better than bacon, but the combination of fish minced meat to many seems too unusual. Add to this a set of a couple of bulbs, a small white bread, half a glass of milk, an egg and a couple of spoons of sour cream. From spices it is necessary to use only pepper and salt.

In minced pike dumpling, you can add a small amount of stewed carrots. Some people prefer roasted onions raw - it's a matter of taste, but the option with roast is still better for cutlets, and pelmeni will come out more tenderly with raw.

Soak the bread in the milk. It would be nice to hold the pike there to get rid of the smell.

Now the most important thing. Scroll the fillets through a large grill. First things will go easy, but then everything will be more complicated. 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 fillets. Unfortunately, this method works only with pike. Of course, with a blender, this trick will not work. When you're finished with the fish, again, take out the meat grinder, wipe it from the inside, so that no bones remain on it. And now twist the rest of the components. Finished minced meat remember, beat in the egg, add a little sour cream.

Dough for fish dumplings

Fish dumplings from pike can be cooked with the same test as others. Put a pound of flour into a large bowl, sifting it through a sieve. Pair the eggs with a fork in a separate bowl, pour 2 \ 3 cups of water, salt. Gently add the liquid to the flour while stirring. Knead the dough. To make it more plastic, lubricate it a couple of times with sunflower oil and promnite after each time.

Modeling

Pike pelmeni, the recipe of which is presented in this article, are formed in the most usual way. First you need to roll out the dough about a mm thick, then cut out the circles with a glass, and then form the products, applying a teaspoon of ground meat to each circle. You can form 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 the dumplings and the rolling pin . Pelmen and get one and the other.

Decoction

Pike pelmeni, the recipe of which already contains salt, is boiled in fresh boiling water. By time it takes an average of 10-15 minutes, depending on the number and size of products. There is a sure way to check preparedness. Once all the dumplings come up, pour half a glass of cold water into the water. The boiling will stop, the pelmeni will again be distributed among the broth. And when they re-emerge, you can turn off the fire and catch. By the way, the broth, in which they were brewed, can be used to make soups.

лось арома тным, перед загрузкой пельменей добавь те в воду пару лавровых л и с точков и несколько горош и н душ и с того перца. In order for the dish to get flavorful , before loading the pelmeni add those to the water a couple of laurel l and from the points and a few peas and douches and from that pepper.

Storage

Home-made dumplings are a rather laborious business. Some people prefer to spend half a day on it, but at once make dumplings with a margin.

Dumplings from pike are perfectly stored in the freezer. The main thing is to freeze them correctly. To do this, dust the cutting board with flour, gently lay the pelmeni on it in rows. Send it to the freezer, and when all the dumplings are frozen, transfer them into clean cellophane bags. Before cooking, you do not need to defrost, pour them into boiling water directly frozen.

Pike dumplings on the table

With what to serve such a luxurious dish? Do not do without sauces. It can be sour cream with herbs or garlic, mustard, ketchup, mayonnaise, tartar sauce. You can prepare an excellent dressing, mixing in equal parts vinegar and soy sauce and sprinkling with fresh herbs.

Shrimp pelmeni can be served both with the broth in which they were cooked, and without it. Do not forget to put on the table a butternet with butter, salt shaker and pepper.