How to prepare fish dumplings

Dumplings are a universal product. In different cities and countries they are prepared in their own way. For example, in China they are made from a thin, almost transparent dough, and in Korea they are generally fried. Of course, the filling of dumplings is also not always the same.





We suggest you make dumplings with fish, namely with a ketah. This is a Far Eastern recipe, so there can be problems with the presence of the main ingredient. Do not be discouraged, dumplings will be no less tasty with pollock, pike or sazan. Some even manage to add lard to get juicy dumplings.

Dumplings with fish Ingredients

• 700g finished dough
• 500g fillet
• 200g onions
• 1 tbsp pepper paste
• 2 tbsp roasted sesame
• green
• soy sauce
• 50g butter
• salt

Preparation

1. Prepare the dough. Clean the fish and onions. Separate the fillets from the bones. In a meat grinder with a large grille, grind onions and fish. Add salt, pepper paste and greens.
   
   
   
2. Add most of the sesame. Stir it all together.
   
   
   
3. Thinly roll the dough and make mugs out of it. For each circle, put 1 tsp. mince and form dumplings.
   
   
   
4. Put the blanks on the towel. Leave the necessary ones and send them to the freezer.
   
   
   
5. Cook dumplings in salted water with pepper and bay leaf. In parallel, add sesame to the soy sauce.
   
   
   
6. Serve hot with soy sauce, butter and greens.
   
   
   

Dumplings with fish filling are more tender than pork dumplings. In addition, they should be eaten almost immediately, since they are stored in the refrigerator for no more than a day.





Use only light sauces to them, avoid ketchup or mayonnaise, as it is harder to make out the delicate taste of fish fillets behind them. Some people just spray them with lemon juice. We guarantee that if you do everything strictly according to the recipe, you will have a great result!