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Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Does anyone have a recipe for making fish dumplings? I'm thinking about the kind that are made as a sort of fish mousse, formed into quenelles, and then cooked in a fish stock.

adwred · Posted: Thu Dec 27, 2007 5:09 am Post subject:

Just a nice fish (your favourite - I love salmon or trout, but any white fish would work) mixed with an egg white and whatever seasonings you like in a food processor until in a fine paste. Then quenelle into your hot fish stock. Mmmm.
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ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Why egg white instead of the whole egg?
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

I've been making liver dumplings by simmering canning jars full of the egg and meat paste in a large pot of water, since I don't like how watery and soft the dumplings turn out when I plop them into the simmering broth alone. I end up with a loaf which is sliceable.
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Excellent! I had no idea the recipe would be so easy because fish dumplings are always so elegant. I have very fond memories of eating that soup at a friend's house when I was a kid. Her mom was from Taiwan.

My men are ice fishing every chance they get right now, so I'm trying to come up with new ideas for fish.

But I like the idea of using meat to make dumplings, too. Bird dumplings would be tasty, too, wouldn't they? The boys are going dove hunting next sun, so I'll have plenty of bird around, although it might be too much work with doves.

adwred · Posted: Thu Dec 27, 2007 7:56 pm Post subject:

I don't actually know why they only use egg white. My chefs in school told me, but I can't fully remember. Something to do with the texture. The egg yolk is too silky a texture and they won't hold together as well, maybe? You could try it both ways and see which you prefer. Yup

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

barb0324 · Guest

Sounds good... will have to try, don't think I've ever eaten fish dumplings,

But I've made liver dumpling soup and love it... might have to make some for New Year dinner.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

The dumplings came out great! Thx for the help. They're a lovely "blank canvas" recipe, where you can season them in a million different ways.