You can put a variety of fillings in dumplings: traditionally it is prepared from minced pork and beef, but it is quite acceptable to put fish, including red fish. Using chum as a filling makes dumplings a real Sakhalin dish. Learn more about how to cook them in a regular kitchen.
Selection and preparation of ingredients
For minced meat, you can buy chum salmon fillet, but it is better to purchase a whole carcass and chop it. First of all, the fish must be fresh. There is no unpleasant odor from such a product, the surface is elastic, gills without mucus. To make the filling of this low-fat fish more juicy, add lard, goose fat, pork, butter to it.
The male chum salmon is fatter, therefore, in the minced meat from it, you can not add other ingredients except onions and spices.
Recipes for making chum dumplings
Below are some recipes for chum dumplings. Fillets of other red fish, for example, pink salmon, can be added to it, and since these fish are both not very fat, it is recommended to put lard or pork to them.
Sakhalin
1200 g 3 hours
black pepper peas
6 pcs
salt, ground black pepper
taste
Nutritional value per 100 g:
- Peel and wash the onions.
- Peel the chum salmon, divide into parts and grind it with a meat grinder, along with onions and lard.
- Add salt and spices to the resulting mass to taste.
- Knead the dough. To do this, beat the egg, add water and salt, and then gradually mix the flour until a homogeneous mass is obtained.
- Roll out the dough with a rolling pin of 2 mm.
- Then divide the layer into circles using a glass.
- Place a teaspoon of minced meat in the middle of each mug.
- After the circles, fold in half and pinch along the edge. Fasten the two ends, shaping the dumplings.
- Put 1.5 l of water on the fire and let it boil. Then toss salt, bay leaf, peppercorns and dumplings. The latter should be as many as will not stick together and interfere with each other. Everything must be stirred with a spoon to prevent gluing.
- Cook for 3 minutes after boiling, and then remove with a slotted spoon, place in a bowl and add butter.
Did you know? The word dumpling came from the Permian languages (Komi, Udmurt) and in translation means "bread ear".
With pink salmon
1820 g 3 hours
salt, ground black pepper
taste
Nutritional value per 100 g:
- Sift the flour by adding salt to it. In the slide, make a recess in which add 1 tbsp. l vegetable oil and egg.
- Pouring cold water, knead the dough well. It should be elastic and not stick to your hands.
- Place the dough for 1 hour in the refrigerator, wrapping in a cling film.
- Dice butter.
- Chum salmon and pink salmon fillet, dill finely chopped with a knife.
- Peel and wash the onions and garlic cloves. Then they should be chopped with a knife.
- In a frying pan with vegetable oil, first brown the onions, and then toss the garlic to it.
- Add the browned mass from the pan to the chopped fish fillet and dill. Salt everything, pepper and mix well.
- Remove the dough from the refrigerator and roll a 2-3 cm wide sausage from it. Cut it into pieces 1 cm thick. Roll the resulting circles with a rolling pin into 2 mm thick round cakes.
- In the center of each rolled mug put first a piece of chilled butter, and then a fish filling. Fold the dough with the filling in half and mold the ends together, forming a dumpling.
- Bring salted water to a boil and throw a batch of dumplings into it. Cook for 8-10 minutes, stirring for the first time so that the dumplings do not stick to the bottom.
Important! If the dough is too steep, you can add more water. To do this, in the resulting mass is mixed with 1 tbsp. liquid until the dough becomes the desired density.
With pork
1550 g 3 hours
salt, ground black pepper
taste
Nutritional value per 100 g:
- Pour mint with a glass of boiling water and cool to a warm state.
- Sift flour, make a funnel in the resulting flour hill.
- Mix mint water with 1 teaspoon of salt and one egg, and then pour into the well in the flour.
- Knead the dough well. Cover it with cling film and put in a warm place for half an hour.
- Peel and wash the onion and cut into pieces.
- Chum fillet, pieces of pork and onion skip through a meat grinder.
- Beat in an egg, add salt, pepper and pour a little water (60 ml). Mix everything well.
- Roll out the dough with a thin layer of 2-3 mm and cut into squares with a side of about 5 cm.
- Put on one half of each square, mentally divided by the diagonal, the filling.
- Then cover the minced meat with a free half, folding the square in half diagonally. The result is a triangle with a filling. Then carefully wrap all the ends: first the middle, then the extreme. Dumplings will turn out in the form of an envelope with a filling.
- Pour water into a saucepan and bring to a boil, and then add bay leaf and salt to it.
- Throw dumplings into boiling water and cook for 10 minutes, stirring at the beginning of cooking.
- The dish can already be eaten; dumplings will be tastier if they are fried in butter in a pan.
Did you know? In Udmurtia, the festival "World Dumpling Day" is held annually. And in the capital of this republic, Izhevsk, there is a monument to dumplings.
Chum dumplings are tender and delicious. They can be watered with sour cream or white sauce, used to taste ketchup, horseradish or mustard, sprinkled with herbs. If there are a lot of dumplings, then they can be frozen and cooked later.