Home Salads and snacks How to cook juicy minced meat for dumplings. Delicious minced meat for beef and pork dumplings. Minced lamb

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How to cook juicy minced meat for dumplings. Delicious minced meat for beef and pork dumplings. Minced lamb

Pelmeni are a hearty and nutritious dish popular in Russia. You can prepare them at home; one of the important components for obtaining delicious dumplings is the correct minced meat.

Minced meat for dumplings from three types of meat

Juicy minced meat is obtained by combining several types of meat. To prepare it, take the following products: - 500 grams of beef; - 400 grams of lamb; - 200 grams of pork; - 2 onions; - 1 bunch of parsley; - 1 tablespoon of flour; - 0.5 cups of meat broth; - salt to taste; - ground black pepper to taste.

Rinse the beef, pork and lamb thoroughly and dry the pieces of meat with paper towels. Then cut off the veins and films from them. Pass the meat through a meat grinder with a large grid. You can chop the pulp with hatchets for chopping meat, the main thing is that the pieces are small and identical.

For dumplings, it is better to use pork neck and lamb brisket.

Finely chop the onions and parsley with a sharp knife. In a deep bowl, combine minced meat, onion and parsley, add salt, flour and ground black pepper. Then mix everything thoroughly, pour the meat broth into the mass and mix again. Properly prepared minced meat for dumplings should be viscous and homogeneous.

Minced dumplings with spices

Minced meat containing a small amount of spices has a special taste and aroma. To prepare the minced meat, you will need: - 250 grams of pork; - 250 grams of beef; - 1 egg; - 1 onion; - 1/3 teaspoon ground ginger; - ½ teaspoon ground coriander; - salt to taste; - pepper to taste. .

Clean the beef from veins and films and pass it together with pork meat and peeled onions through a meat grinder. A piece of pork should be half fat, then the minced meat will be juicy and soft.

Don’t throw away the meat trimmings; you can use them to make broth.

Add ginger, coriander, salt, ground black pepper and a raw egg to the rolled meat. Then mix all the ingredients thoroughly - aromatic minced meat for

A recipe for pork dumplings will not be complete if it does not take into account all the features of preparing minced meat.

What kind of meat to take. Which part of pork is best to make minced meat from? If you want juicier and fattier dumplings, take pork belly - it has enough fat and meat. A leaner option is neck or ham.
How to grind. This can be done in several ways. If you like textured minced meat, arm yourself with a hatchet (preferably two) and chop the meat on a board (don’t overdo it, so you don’t end up eating dumplings with wood chips). You can also process meat in a meat grinder using a large mesh. If you like the minced meat more tender, mince it twice.
Juice. Pork dumplings will turn out juicy if you add cold water or cucumber brine to the minced meat.
Onion. If you like the onion to be felt in the filling, do not grind it in a meat grinder, but chop it into small cubes with a sharp knife.
How to add softness. Kneading significantly improves the taste and consistency of minced meat. Knead it like dough or smack it on a board. After kneading, the minced meat should not stick too much to your hands or be too elastic.
Seasonings. Green onions, freshly ground black pepper, coriander, and finely chopped garlic will add piquancy to the filling. You can add any seasonings to suit your taste, but do not overdo it so as not to overwhelm the taste of the meat.

Freshly ground spices are always more aromatic and brighter in taste than those purchased already in powder form. Even seasonings ground at home should not be stored for a long time, otherwise they will lose a significant part of the essential oils.

Cooking dumplings with pork. Classic step-by-step recipe, like grandma's

There can never be too many dumplings! The only question is how much food and time you have in stock. Homemade dumplings with minced pork are prepared quite simply, and do not take as long as it might seem at first glance. Especially if you involve the whole family in sculpting. The main thing is to have the correct composition of ingredients.

For the test you will need:

flour - about 3 cups;
water - 1 glass;
egg - 1-2 pieces;
coarse salt - 1 teaspoon.

Minced dumplings. For minced meat you will need:

pork - 500 g;
onion - 1 head;
fresh garlic - 3 cloves;
spices - to taste;
salt - to taste;
cold water - ½ cup.

Preparation

Dissolve salt in water and beat in an egg. Sift the flour onto the table or into a large bowl, make a hole in it and pour in the solution. Gradually stir flour into water, increasing consistency. Knead the dough on the counter for about 10 minutes, adding more flour as needed, until the dough is elastic and free of large air bubbles inside.
The recipe for minced pork for dumplings is not complicated, the main thing is the balance of ingredients. Grind the meat in a meat grinder (or chop it by hand), add salt, seasonings, onion and garlic. Pour in cold water in parts: pour a little and stir, then a little more and stir again, and so on several times until all the water has been poured out. Knead the minced meat until the salt is completely dissolved.
Roll out the dough and use a glass to make equal circles. Or make a sausage out of the dough, cut it into pieces, and form flat cakes from these pieces.
Place the filling on the flatbreads (it’s easier to do this with a fork) and seal the edges of the dough. Dumplings can be sculpted into any shape, but most often meat dumplings are made round (that is, we make a crescent and then mold its corners). Do not put too much filling so that it does not stretch the dough. Do not make the dumplings too large, otherwise they will take a long time to cook and may fall apart.
Boil water in a large saucepan (there should be enough water to give the dumplings enough space), add salt, peeled onion, bay leaf and any other spices.
Add dumplings and at the same time gently stir with a large spoon or slotted spoon. It is more convenient to do this together. When the water with dumplings boils, note the time - usually dumplings with pork are cooked for about 7 minutes.
Using a slotted spoon, carefully remove the dumplings onto a large platter or serving plates.

The recipe for homemade dumplings with pork can be modernized if you pay a little more attention to serving: after catching the dumplings, throw the vegetables into the broth and cook for 1-3 minutes, and then serve them along with the dumplings. This could be broccoli, cauliflower, green peas, corn, etc.

You can serve ready-made dumplings with broth, fresh herbs, sour cream, hot sauce, and vegetables.

How to choose the right meat for minced meat as in the photo

In order for dumplings to be tasty, healthy and safe, you need to pay attention to the choice of pork for minced meat. What kind of pork is suitable and where to buy meat, let's figure it out.

Pulp. For dumplings, the part of the carcass where there are no small bones is suitable: neck, ham, brisket, etc. Be sure to inspect the piece for the presence of small bone fragments - they can be difficult to remove later, and sometimes impossible, and we don’t want to spoil the impression of the entire dish because of such a small detail.
Where to get it. There are no universal recommendations on where to buy meat - it all depends on the conscience of the sellers. If you buy pork at the market, pay attention to its storage conditions. If the meat is sitting on an open, rarely cleaned counter, find another seller. Such storage is dangerous: insects may appear on the food, and without refrigeration it may become stale (this is especially true in the summer). Of course, it is better to buy meat from a trusted seller, but, as practice shows, even “our own” people sometimes deceive. If you prefer to buy pork in a store, always pay attention to the expiration date, temperature in the refrigerator and the integrity of the packaging.
Appearance. The meat should not be weathered, have foreign odors or an atypical color - the pork itself should be distinctly red, and the fat should be white (not yellow). Pay attention to whether there is a thick film on the fat - it indicates that the animal is old. Don’t be shy to smell the meat, because the health of the whole family depends on its freshness. Feel the piece - there should be no sticky mucus on it.

It is better to prepare the ideal minced meat for dumplings with your own hands, rather than buying ready-made ones, then your dish will always look tasty and original.

To prepare dumplings, you need to take care of two components of the final product, because the recipe consists of minced meat and dough, and their combination will determine the taste of the finished dish. The filling must be fresh, prepared from selected varieties of meat or seafood; the fish component of the minced meat must not contain bones. Find out how to properly prepare minced meat for homemade dumplings, what types of fillings there are, what their highlight is - read about all this below. It’s easy to prepare unforgettable lunches and dinners for your family!

Types of filling for dumplings

Meat is considered a classic of the genre in fillings for dumplings. However, in other countries the dish is prepared not only with it, but also with fish, seafood, vegetables and mushrooms. Russian dumplings include minced pork or others:

beef;
chicken;
turkey;
composite (two or three types of meat).

As a chef's highlight. and ordinary housewives can use a small piece of butter in the meat ball filling, ice water added to the minced meat, herbs and spices. It is known that every housewife makes her own dumplings; they often become a family specialty, whose recipe is carefully preserved and passed on, along with other knowledge, to their children and grandchildren.

Cooking secrets

There are many ways to prepare dumplings: from simple boiling to frying in a frying pan or deep-frying; the presentation of the product also depends on this - a portion of boiled dumplings on a plate, in a deep bowl with broth, a sticky mass reminiscent of a pie with cheese, etc. Many people think that there are no secrets in the process of preparing such a simple dish: you need to take the dough, put a lump of filling in it and wrap it up. But there are some points that you should pay close attention to in order to properly and tasty prepare minced meat for dumplings:

choosing meat is the first point, it should be fresh, preferably not previously frozen;
juicy minced meat is the key to taste, it is made so by an equal combination of products (pork/beef, for example), the addition of spices, water, garlic and onions;
Kneading by hand, in a blender, also matters.

How to cook minced meat

To prepare a tasty, tender, juicy product you need:

use lean fresh meat (minced pork - shoulder or neck; beef - shoulder, brisket; chicken - breast or thigh);
Rinse the purchased meat, wrap it in film and leave it in the refrigerator for 45 minutes. (this will allow you not to lose the juiciness of the product, in addition it is easier to use);
You need to make homemade minced meat on dumplings in a meat grinder with a large mesh (the juiciness will be preserved) or in a blender;
then add salt, pepper, garlic and a little water, mix thoroughly.

Some housewives use the so-called cutlet technology, or, more simply put, beat the minced meat. In dumplings, this leads to a loss of juiciness, so it is not recommended, but the most gentle handling of the meat mixture is encouraged. Try the options described below to choose your own, interesting and suitable for you and your family.

Classical

The minced meat for classic dumplings is made from two types of meat. The main ingredients are:

pork – 500 g;
beef – 500 g;
onions – 3 pcs.;
garlic clove – 3 pcs.;
salt, pepper - to taste.

The recipe for this filling is simple:

Let's prepare the meat by stripping it of films and veins. Then grind it in a meat grinder.
After stirring a little, add your favorite spices.
Beat lightly (gently, in a bowl).
Add salt and pepper at the very end.

Chicken

Dumplings with minced chicken are a light, dietary dish loved by children. To prepare it you need to prepare:

chicken fillet – 1 kg;
onion – 2 pcs.;
seasoning - to taste.

Cooking steps:

Rinse the meat and leave it to drain on a wire rack for five minutes. At this time, peel the onions.
Grind everything together in a meat grinder. For chicken meat, once is enough.
If the filling is runny in consistency, this can be easily corrected by adding some white bun pulp to the minced meat.
Salt and pepper (if you are cooking for children, just a drop of pepper).

From pork

The meat is fatty, so for the best result it is customary to choose parts of the carcass without fat. A spatula or neck piece will work, but you can also buy a piece from the back. So, you need to prepare:

pork – 800 g;
onions – 3 pcs.;
raw egg – 2 pcs.;
spices - to taste.

The cooking process is simple:

Process the meat (remove large pieces of fat, rinse),
Prepare the onion (peel and chop coarsely).
Grind the meat and onions, alternately putting pieces into the meat grinder.
Add beaten eggs, salt, pepper, spices (khmeli-suneli, for example).

Beef

To prepare ground beef, you will need:

beef – 1 kg;
a little lard - 100 g;
onions – 3 pcs.;
water – 35 ml;
garlic clove – 3 pcs.;
seasoning - to taste.

The process of preparing beef filling looks like this:

Prepare the meat (process, wash, cut).
Peel and chop the onion, garlic. Cut the lard into pieces.
Grind in a meat grinder, adding ingredients alternately (twice).
For juiciness, you can increase the amount of onion or add raw potatoes.
Add water and stir the finished product.

From lamb

Ingredients:

lamb – 1 kg;
cilantro – 15 g;
onions – 4 pcs.;
salt, pepper, cumin - to taste;
wine vinegar - 1 tbsp. l.

Minced lamb is prepared as follows:

We process the food (wash and cut the meat, peel the onion, then chop it).
Alternately put the pieces into the meat grinder, scroll everything twice.
Add salt, pepper, cumin, mix.
Sprinkle with finely chopped cilantro and stir.
The filling is ready.

To prepare a delicious dish you need to have a recipe, inspiration and desire. But for the meal to turn out amazing, you need to know special subtleties. This review is dedicated to preparing the ideal minced meat for homemade dumplings. 5 recipes and tips.
Recipe contents:

Pelmeni is a dish associated with childhood, when the whole family gets together and makes small dumplings together. Many novice housewives begin to master the basics of culinary art with dumplings. And although at first glance it seems that everything is very easy: I kneaded unleavened dough, filled it with minced meat, sealed the edges and boiled it in water. However, this simple dish has its own secrets.

Secrets of making homemade dumplings

The consistency of the dough should be elastic and stiff, so you should not overdo it with liquid.
It is advisable to sift the flour through a sieve onto the countertop and make a small depression in the resulting mound, where salt, water and eggs are added in a thin stream.
The dough is kneaded only with warm water or heated milk, gradually and around the circumference, in one direction, picking up flour from the edges to the middle. Otherwise, it will be more difficult for the ingredients to combine.
The finished dough should be covered with a clean towel and allowed to rest for half an hour. It will “breathe” without weathering. During this time, the gluten will swell and give the dough the desired elasticity.
The readiness of the dough is checked by pressing with a finger: a dimple remains, which means it is ready, springs back, not elastic enough. And unripe dough will be more difficult to work with.
To make the dough tender, it should be kneaded with milk and butter.
The filling for dumplings is mainly prepared with meat, less often fish. All types of meat are used: beef, pork, chicken, lamb. You can also find minced meat for dumplings from turkey, goose, salmon, bear meat, and venison, since dumplings are made in many countries. Meat can be used independently, or combined in equal quantities.
You must add onions or garlic and spices to the minced meat. This will make it juicier.
You can add vegetable additives to the meat filling: chopped herbs, fresh cabbage, grated radish. This will give the dumplings a classic taste and additional tenderness.
You should grind the meat and onions in a meat grinder 2 times, this will make it more tender.
To ensure that the dumplings are all the same size, the dough needs to be rolled out in one large layer of about 1-2 mm. After this, cut out circles with a glass. Dumpling dough scraps can be used to make homemade noodles.
The filling is placed in the center of each piece. Afterwards, the dough is folded in half and the edges are pinched well so that the juice does not leak out. The tips of the dumplings are connected to each other so that the dumpling takes on a round shape.
The most delicious dumplings have a 1:1 ratio of dough and minced meat.
It is customary to eat dumplings with a spoon, even if they are served without broth. Because when you prick them with a fork, the juice flows out.

Dumpling filling recipe: what can you put in it?

The filling for dumplings must be juicy; if you choose dry meat, like chicken breasts, you should definitely mix it with a fattier variety. You can choose and combine many types of meat, since there are no hard and fast rules.

The most popular fillings for dumplings include pork and beef, lamb or veal. There are also more original fillings:

Fish. Pass the fish fillet and onion through a meat grinder, add melted butter and mix.
Mushroom. Any peeled and boiled fresh mushrooms, finely chopped and fried. Then mixed with sautéed chopped and green onions.
From sauerkraut. Grind the cabbage, salted lard and onion through a meat grinder, add grated garlic if desired and mix.
Cheese and tomato. Stir in chopped tomatoes, grated cheese, salt, pepper and, if desired, finely chopped basil.
From greenery. Chopped onion, parsley, dill, cilantro, basil and celery are mixed with melted butter and boiled eggs.
Chicken. Chicken fillet chopped in a blender is mixed with twisted minced meat.
From meat and vegetables. Any twisted minced meat for dumplings is mixed with finely grated and fried carrots and raw twisted onions.
Cottage cheese. Mixed cottage cheese with chopped green onions.

Minced chicken: recipe

Minced chicken is considered one of the most popular, accessible and inexpensive semi-finished products. This is an excellent raw material not only for preparing many original dishes, but also as a dietary food with low calorie content.

Dumplings with minced chicken are the most popular version of the many variations of this Slavic dish. Mostly chicken breasts are used for minced meat, and they are dry. Therefore, the main thing in preparing minced meat is to make it more juicy. To do this, you need to use the following tips:

Minced meat should be prepared exclusively from fresh chicken, then it will turn out tasty, healthy and nutritious. In a frozen product, a certain part of the nutrients is lost.
Chicken should not be re-frozen.
In order for the minced meat to be soft and juicy, it must be twisted several times in a meat grinder. You should also add juicy onions and spices.
Another secret of juiciness is beating it. The mass should be picked up and thrown forcefully onto the table. Do this procedure 15–20 times. This will further soften the minced meat and the mixture will begin to release juice.
Whipped egg white will add additional airiness to the chicken mixture. Then it will turn out fluffy, and the dumplings will be amazingly tender.
Another way to make minced chicken more tender is to add a small amount of cream.

These tips will help make the minced chicken for dumplings juicy, resulting in a wonderful semi-finished product.

Calorie content per 100 g - 143 kcal.
Number of servings - 1 kg
Cooking time - 30 minutes

Ingredients:

Chicken fillet - 800 g
Onions - 2 pcs.
Garlic - 3 cloves
Parsley - a small bunch
Salt and pepper - to taste
Vegetable oil - for frying

Preparation of minced chicken:

Fry the peeled and finely chopped onions over medium heat in vegetable oil until golden.

Add the peeled garlic pressed through a press, fry for a minute and remove the pan from the stove.

Grind the chicken fillet in a blender until smooth.

Mix minced chicken for dumplings, fried onions and garlic. Add salt, pepper and chopped parsley.

The right minced meat for homemade dumplings

Homemade dumplings made from selected ingredients are a real delight. Because I’m busy, sometimes I have to buy semi-finished products, but sometimes I want to treat myself to delicious dumplings stuffed with meat. To do this, you should not only knead a good elastic dough, but also make the “correct” minced meat.

When giving preference to beef, you should take brisket or shoulder, and when choosing pork, choose the neck or shoulder part.
For minced meat, it is recommended to combine pork and beef or veal. The pork piece should be very fatty, then the dumplings will not be dry.
It is advisable to dilute ground beef with ground pork lard.
The most delicious minced meat is considered to be a combination of different types of meat. Poultry, lamb and even exotic forest meat - bear meat, elk meat and venison - are suitable for dumplings.
It is better to use fresh meat, without film or streaks.
Any fish is suitable for minced fish: sea, river, most importantly with the least amount of bones. If the fish is dry, lard or butter is added to it.
In Siberia, housewives add crushed ice, frozen blueberry, cloudberry or cranberry juice to the filling. For tenderness - ground cabbage, twisted potatoes or zucchini.
You can flavor the mass with nutmeg and other spices.

Considering the above tips, you will get the right and tasty minced meat, which you can use not only as a filling for dumplings, but also for making cutlets, cabbage rolls or peppers.

Ingredients:

Fresh beef brisket - 500 g
Onions - 2 pcs.
Garlic - 1–2 cloves
Ground black pepper with salt - to taste
Cold water - 50 ml

Preparation:

Cut the washed meat into small cubes about 5 mm in size.
Finely chop the peeled onion and garlic in a blender until a fine paste forms.
In a bowl, combine minced meat, grated onion, garlic, salt and pepper.
Take a small lump of mass in your hands and beat it off, throwing it onto the surface of the table or cutting board.
Pour in ice water and knead the minced meat again.

Dumplings are very easy to spoil if you make the wrong stuffing. Therefore, to prepare it you need to remember a few important tricks that will help make the mass juicy and tasty.

Any meat you choose for minced meat must be fresh, otherwise you won’t get a good result.
The following features must also be taken into account. After chopping the chicken, add the egg with sour cream and keep the minced meat in the refrigerator for 15 minutes.
When combining types of meat, it is appropriate to mix beef with pork. It is better not to combine turkey with chicken, and do not supplement rabbit meat with anything.
Ground beef can be thinned with a little beef broth. This will make it juicier and softer.
For greater fat content of the meat mass, it is recommended to add vegetable, olive or sesame oil. You can also add beef or pork fat.
Still dry minced meat can be slightly diluted with cream, water, milk, sour cream and tomato juice.

Ingredients:

Beef pulp - 500 g
Pork neck pulp - 500 g
White cabbage - 200 g
Onion - 2 pcs.
Ice cubes - 8–7 pcs.
Salt and pepper - to taste

Preparation of minced meat for dumplings:

Grind both types of meat using a meat grinder.
Puree the peeled onion, garlic and cabbage in a blender or food processor.
Mix meat with vegetables, add salt and black pepper and mix thoroughly. Cover the minced meat with film and place in the refrigerator for 15–20 minutes.
Then add crushed ice cubes to the meat mixture and stir again.

Delicious minced meat on dumplings

The secrets of preparing tasty, tender, juicy and aromatic minced meat are very simple. The main thing is to observe all the subtleties of its preparation:

In order for the minced meat for dumplings to be enriched with air, to become softer and more fluffy, it should be mixed well, kneading it with your fingers.
The better the meat is chopped, the more tender the minced meat will be, and, accordingly, the taste of the dumplings.
Additional products will add a lot of flavor and piquancy. This can be herbs, peppers, spices, onions, garlic and other ingredients to taste.

Ingredients:

Fatty pork with fat layer - 500 g
Onion - 1 pc.
Garlic - 3 cloves
Green onions - bunch
Salt and ground pepper - to taste

Preparation:

Twist the pork, peeled onion and garlic through a large mesh grinder.
Add chopped green onions, salt and pepper to the minced meat.
Knead the mixture for about 10 minutes.
Then, for elasticity, add 30 ml of water.

Minced meat at home

It's no secret that store-bought minced meat is always inferior in taste to home-made minced meat. Homemade minced meat turns out to be more tasty and of higher quality, especially if you know some of the subtleties of its preparation. Take care of the healthy nutrition of your family and friends, and prepare the minced meat for dumplings yourself.

Ingredients:

Lamb - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Pork lard - 50 g
Green cilantro - a bunch
Salt and pepper - to taste

Preparation:

Pass the lamb, lard, peeled onion and garlic cloves through a meat grinder.

What makes dumplings so uniquely tasty and satisfying? Well, of course, minced meat, cooked according to all the rules... or with a little creativity. What is a recipe for delicious minced meat for dumplings, everyone understands in their own way. There is the classic version and its variants, so you can try and choose what you like best.

Medium difficulty

To the question of which minced meat is best for dumplings, one can hardly find a definite answer - as they say, as many people as there are, so many opinions. There are adherents of dishes with lamb, and some believe that you need to mix more types of meat - for example, in addition to those mentioned, add poultry. But generally it is advised to mix beef and pork in equal proportions. It turns out quite tasty, not too fatty, they say this is a real Siberian recipe.

What to prepare minced meat for dumplings from

For the “Siberian” version, it is best to take a lean but soft part of the pork neck and beef brisket. Let's try to make this stuffing for dumplings: the recipe is classic.

You will need:

lean pork - 250 g;
beef - 250 g;
cold water (from the refrigerator);
salt - 0.5 teaspoon;
onions - 2 pieces;
garlic - 1-2 cloves;
black pepper or special seasoning.

Preparation

Wash the meat and chop it into small pieces, finely chop the onion and garlic.
Pass both types of meat through a meat grinder - with garlic (twice).
Place minced meat, onion in a bowl, add salt and pepper (or add special seasoning). Stir.
Take a handful of mince and throw it hard onto the cutting board to pound it. As you beat, transfer to another clean container.
Check the consistency of the mixture: if it is too “dense”, add a little cold water and mix thoroughly.

We said that you can add ground pepper or seasoning to the minced meat for dumplings, but you can make it yourself. To do this, you will need ground ginger and coriander in the desired proportions - we recommend about a third of a teaspoon of each spice. Black pepper will also come in handy. Delicious aroma guaranteed.

Secrets of special juiciness

Who doesn’t like juicy homemade dumplings, there are a lot of recipes for them! Let's look at how to make the filling for minced meat dumplings both tasty and juicy. The best way:

when using vegetables;
when combining several types of meat;
when adding water or milk.

Recipe with cabbage

You will need:

pork - 200 g;
beef - 200 g;
white cabbage - 200 g;
onion - 1 piece;
garlic - 2 cloves;
salt pepper.

Preparation

Place chopped white cabbage in boiling salted water and cook for 5 minutes.
Place the cabbage in a sieve or colander to drain the liquid and let cool. At this time, randomly chop the garlic and onion.
Scroll through the meat, adding pieces of cabbage, onion, and garlic.
Sprinkle the mixture with ground pepper and salt, mix well.

Option with three types of meat

This juicy minced meat for dumplings, as in the photo, the recipe for which is given below, comes out this way thanks to the use of different types of meat. The main thing is to adhere to the ratio of all products indicated in the recipe. You have to put everything exactly exactly, and then it will turn out amazing - you'll lick your fingers!

You will need:

beef - 500 g;
pork - 200 g;
lamb - 400 g;
onions - 2 pieces;
flour - 1 tablespoon;
meat broth - 0.5 cups;
salt pepper.

Preparation

Dry the washed pieces of meat thoroughly with paper towels. Remove films and veins.
Chop in the usual way (in a meat grinder) or using a hatchet - into small pieces.
Chop the onion and mix it with the chopped meat in a deep bowl.
Salt the mixture, pepper, add flour, stir. Pour in the broth and stir again.

Viscosity and uniformity are the hallmarks of a good dumpling filling.

Beef recipe

Here's how to prepare minced beef dumplings: the recipe is simple and doesn't contain many ingredients. You might think that minced beef is a little dry, but we will tell you how to make beef dumplings juicy: to do this, you need to add a little milk or finely grated potatoes to the meat mass (one small potato is enough).

You will need:

beef - 1.2 kg;
onions - 600 g;
milk - 100 ml;
garlic 100 ml 2-3 cloves;
salt pepper.

Preparation

Cut the meat into small pieces and grind in a meat grinder.
Grind the onion and garlic in a blender, mix with the meat mixture.
Add salt, pepper, pour in milk.
Mix thoroughly.

Now you know well how to make minced meat for dumplings juicy in various ways. And then we will share some more secrets related to consistency and more.

This is interesting

Here are some secrets of delicious minced meat for dumplings.

Types of meat. Typically 50% beef and 50% fatty pork are used. But you can use only beef (with the addition of water or lard) or only lean pork.
Raw onion. This is a classic, but if you have stomach problems or special taste preferences, it is better to simmer the onion a little in vegetable oil to make it soft and remove excess sharpness and bitterness.
Fried onion. You can add it, but remember: the dumplings will become dry inside. How to make dumplings juicy? Double the amount of onion or add crushed ice or more water.
Greenery. A meat mixture that contains chopped green onions, parsley, and dill will be very tasty.

Many people are interested in exact proportions - how much minced meat is needed for 1 kg of dumplings. Usually, if the recipe is followed, one kilogram of meat produces three kilograms of the finished dish. And for those who like to measure exact quantities and want to know how many dumplings will be made from 1 kg of minced meat - approximately 100 pieces of “classic”, that is, not too large (4 cm in diameter) or 70-80 pieces of medium size (up to 6 cm in diameter) cm in diameter).

Those who want to lose weight should remember that dumplings have a high energy value, and this is due primarily to the meat filling (it contains a high percentage of fat), and then to the method of consumption - for example, with high-calorie sauces. And, of course, everything is good in moderation, so those losing weight should not overuse this dish.

Although the tradition is to prepare minced meat for dumplings from beef and pork, each region of our vast country has its own culinary characteristics. Far Eastern chefs often cook with fish fillings; in the northern regions they use elk meat. Housewives from the central regions love mushroom dumplings no less than meat ones, and in the Southern Urals, along with meat dumplings, they make dumplings with raw chopped potatoes and lard (which is how they differ from dumplings).

As you can see, on the one hand, there are many nuances in how to prepare minced meat for dumplings, but on the other hand, there is nothing too difficult. Having mastered the basic methods, you will be able to use them to come up with your own unique recipes that your family and friends will certainly like.