Pelmeni is a hearty and nutritious dish popular in Russia. You can cook them at home, one of the important components for getting delicious dumplings is the right stuffing.
Minced 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 heads of 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 well, pat dry the meat pieces with paper towels. Then cut off the veins and films from them. Pass the meat through a meat grinder with a large grate. You can chop the flesh with hatchets for chopping meat, the main thing is that the pieces are small and the same.
For dumplings, it is better to take pork neck and lamb brisket
Finely chop the onion 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 cooked 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 minced meat, you will need: - 250 grams of pork; - 250 grams of beef; - 1 egg; - 1 onion; - 1/3 teaspoon of ground ginger; - ½ teaspoon of ground coriander; - salt to taste; - pepper to taste .
Clean the beef from veins and films and pass it along 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.
Do not throw away meat trimmings, you can cook broth from them
Add ginger, coriander, salt, ground black pepper and a raw egg to the rolled meat. Then mix all the ingredients thoroughly - fragrant minced meat for
To the question of which minced meat is better for dumplings, it is hardly possible to find an unambiguous answer - as they say, how many people, so many opinions. There are adherents of dishes with lamb, and some believe that it is necessary to mix more types of meat - for example, in addition to those mentioned, add more poultry. But basically it is advised to mix beef and pork in equal proportions. It turns out quite tasty, not too greasy, they say, this is a real Siberian recipe.
What to cook minced meat for dumplings
For the "Siberian" version, it is best to take a low-fat, but soft part of the pork neck and beef brisket. Let's try to make such minced meat on dumplings: a classic recipe.
- lean pork - 250 g;
- beef - 250 g;
- cold water (from the refrigerator);
- salt - 0.5 teaspoon;
- bulbs - 2 pieces;
- garlic - 1-2 cloves;
- black pepper or special seasoning.
- Wash the meat and chop it medium-sized, finely chop the onion and garlic.
- Pass both types of meat through a meat grinder - with garlic (twice).
- Put the minced meat, onion, salt and pepper (or add a special seasoning) in a bowl. Stir.
- Take a handful of minced meat and throw it hard on the cutting board to beat it off. As you beat, transfer to another clean container.
- Check the consistency of the mixture: if it is too thick, add a little cold water and mix thoroughly.
We said that you can add ground pepper or seasoning to minced meat for dumplings, but you can make it yourself. This will require ground ginger and coriander in the desired proportions - we recommend about a third of a teaspoon of each spice. Black pepper will not be superfluous. A delightful aroma is guaranteed.
Secrets of special juiciness
Who doesn't like juicy dumplings, the recipes of which are great! Consider how to make stuffing for minced meat dumplings both tasty and juicy:
- when using vegetables;
- with a combination of several varieties of meat;
- by adding water or milk.
Recipe with cabbage
- pork - 200 g;
- beef - 200 g;
- white cabbage - 200 g;
- onion - 1 piece;
- garlic - 2 cloves;
- salt pepper.
- Dip chopped white cabbage into boiling salted water and boil for 5 minutes.
- Put the cabbage on a sieve or colander to glass the liquid, let cool. At this time, randomly chop the garlic and onion.
- Scroll the meat by adding pieces of cabbage, onion, garlic.
- Sprinkle the mass with ground pepper and salt, mix well.
Option with three types of meat
This juicy minced meat for dumplings, the recipe of which is given below, comes out so thanks to the use of different types of meat.
- beef - 500 g;
- pork - 200 g;
- lamb - 400 g;
- bulbs - 2 pieces;
- flour - 1 tablespoon;
- meat broth - 0.5 cups;
- salt pepper.
- Dry the washed pieces of meat thoroughly with paper towels. Remove films and veins.
- Chop in the usual way (in a meat grinder) or with a hatchet - in small pieces.
- Chop the onion, mix it with minced meat in a deep bowl.
- Salt the mixture, pepper, add flour, mix. Pour in the broth and stir again.
Viscosity and uniformity are the hallmarks of a good dumpling filling.
Recipe with beef
Here's how to prepare minced beef dumplings: the recipe is simple and does not contain a lot of ingredients. You might think that ground beef is dry, but we will tell you how to make beef dumplings juicy: for this you need to add a little milk or finely grated potatoes to the meat mass (one small potato is enough).
- beef - 1.2 kg;
- onions - 600 g;
- milk - 100 ml;
- garlic 100 ml 2-3 cloves;
- salt pepper.
- Cut the meat into small pieces, twist in a meat grinder.
- Grind the onion and garlic in a blender, mix with the meat mass.
- Add salt, pepper, pour in milk.
- Mix thoroughly.
Now you know well how to make stuffing for dumplings juicy in various ways. And then we will share some more secrets related to consistency and more.
Here are some secrets of delicious minced dumplings.
- Types of meat. Usually 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 for stomach problems or special taste preferences, it is better to stew the onion a little in vegetable oil to make it soft and remove excess pungency and bitterness.
- Fried onion. You can add it, but remember: dumplings will become dryish inside. How to make dumplings juicy? Double the amount of onion or add crushed ice or more water.
- Greenery. The meat mixture will turn out very tasty, in which there is chopped green onions, parsley, dill.
Many are interested in the exact proportions - how much minced meat is needed per 1 kg of dumplings. Usually, if the recipe is followed, from one kilogram of meat, three kilograms of the finished dish are obtained. And for those who like to measure the exact amount and want to know how many dumplings will turn out from 1 kg of minced meat - about 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).
As you can see, on the one hand, there are many nuances in how to cook minced meat for dumplings, on the other hand, there is nothing too difficult. Having mastered the basic methods, you can use them to come up with your own unique recipes that your family and friends will certainly like.
alebed.org
Stuffing for dumplings - from classics to a flight of fancy
Dumplings- one of my favorite daily meals. They are revered for their extraordinary taste, convenience and speed of preparation, satiety and variety. There is an opinion that really tasty can be only pre-frozen dumplings. This allows you to stick dumplings for the future, hide them in the freezer, so that if necessary, quickly and without hassle, prepare a good lunch or dinner.
Dumplings consist of a dough shell and minced meat. It is the minced meat that makes the dish diverse. As the Soviet and Russian historian and culinary specialist V.V. Pokhlebkin: "Real dumplings are made from mixed minced meat, which includes 45% beef, 35% lamb and 20% pork." In the process of evolution, different peoples adapted the recipe for themselves. Tatars prepare minced meat only from lamb, Russians use mainly beef and pork. In addition to meat, onion and black pepper must be added to minced meat for dumplings. The rest of the ingredients are up to the taste of the chef. It can be spices, vegetables or herbs.
It is worth learning how to cook minced meat for dumplings according to the classic recipe and make dumplings on your own once to understand that it is not difficult, exciting and very economical. Another advantage is the taste of homemade dumplings, which can never be compared with factory ones.
Minced meat for Ural dumplings from beef, lamb and pork
Recipe photo for minced pork dumplings
Ural dumplings gained fame real dumplings for a rich, unique taste. They are prepared from three types of meat, onions, with the addition of herbs - goutweed, young nettle or parsley. Minced meat for dumplings does not scroll through a meat grinder, but is cut into slices in a special wooden trough, so it turns out to be as juicy as possible. Cooked dumplings must be frozen and steamed as needed.
Ingredients for the recipe:
- beef 400 g
- lamb 400 g
- pork 150 g.
- pork fat 50 g.
- onion 400 g
- young nettle small bunch
- egg 1 pc.
- ground black pepper 1 teaspoon
- salt to taste
How to cook minced pork dumplings (step by step homemade minced meat recipe):
- Chop the meat and lard in a food processor, chop with a blender or scroll in a meat grinder. Finely chop the onion and herbs. Instead of young nettles, you can add the same amount of regular parsley.
- Mix minced meat with onion, egg, chopped herbs. Salt and pepper. Mix well until smooth. Let the stuffing stand 20-30 minutes and you can make dumplings.
Feed method: Traditionally, Ural pork dumplings are served with butter, vinegar, black pepper, horseradish or mustard.
Juicy minced beef dumplings with cabbage
Photo of juicy minced beef with cabbage
Beef- lean meat. How to make ground beef dumplings juicy? Cabbage, as well as ice chips, will help prepare juicy minced meat. It is better to use a food processor or blender to prepare minced meat for dumplings. They cut meat. When using a meat grinder, the meat is pressed through, meat and vegetable juice flows out, so the minced meat is dry.
Ingredients for the recipe:
- beef 700 g.
- white cabbage 250g.
- onion 2 pcs.
- ice 5-7 cubes
- garlic 3 cloves
- black pepper ½ teaspoon
- salt to taste
Method for preparing minced meat for beef dumplings:
- Grind the meat in a food processor or pass through a meat grinder.
- Peel the onion and garlic. Place the onion, garlic, cabbage, and ice into the bowl of a blender or food processor. Grind. If your kitchen arsenal does not have a food processor or blender, finely chop the onion, garlic and cabbage, and crush the ice into crumbs with a rolling pin, after folding the cubes into a plastic bag.
- Mix meat, vegetable mix with ice, salt and pepper. Stir. Refrigerate for 30 minutes. Mince is ready.
Delicious dumplings with minced chicken
Photo of the most delicious dumplings with minced chicken
Which minced meat is better to choose for dumplings depends on the dish with what qualities you want to get. If you like dumplings with tender, juicy, low-fat minced meat, cook minced chicken fillet. Minced meat turns out to be low-calorie, and dumplings with it are cooked faster, so you can safely sculpt them not by hand, but on a dumpling board. When cooking, the products will not stick out.
Ingredients for the recipe:
- chilled chicken breasts 1 kg.
- white onion 3 pcs.
- Provence herbs ½ teaspoon
- black pepper ½ teaspoon
- salt 1 teaspoon
Recipe for homemade dumplings with minced chicken:
- Wash chicken breasts, dry, cut into small cubes. Grind in a food processor.
- Peel the onion, chop finely. Mix minced meat with onion, pepper and dried herbs. Salt and stir.
Feed method: Dumplings with minced chicken served with butter and fresh ground black pepper. The use of vinegar, mustard, and other spicy or pungent sauces is not recommended as they will dull the delicate flavor of the herb chicken.
Classic fish mince for dumplings
Photo of classic minced fish for dumplings
Fish lovers should definitely try to cook dumplings with minced fish. Believe me, you have not tried anything more juicy, tender and tasty from fish. For minced fish you can use fillets of river and sea fish. Sea fish fillets are less bony, but river fish are more fragrant and tender. Minced meat turns out to be watery, but in the process of cooking it sticks together onions and eggs perfectly.
How to cook classic minced meat for dumplings:
- Cut the fish fillet into small cubes. Also finely chop the peeled onion. Put everything in a food processor and chop so that the minced meat remains textured, consisting of large pieces.
- Finely chop the dill, using only small greens without twigs.
- Add the egg, softened butter, dill, salt and pepper to the minced fish. Stir. Put in the refrigerator to infuse for 20-30 minutes.
Feed method: We recommend boiling fish dumplings in fish broth prepared in advance from ridges, fins and heads with spices and herbs. Dumplings will taste better. Serve dumplings with sour cream and chilled dry white wine, including brut. Fish dumplings are an original treat for the festive table.
Tips: How to make juicy minced dumplings
No one will argue that the main thing in dumplings is it's minced meat. Every housewife wants to know how to cook minced meat for dumplings so that it is juicy, soft, tender and fragrant. Knowing a few subtleties and secrets, dumplings will be cooked to perfection.
- It is better to chop meat for minced meat with a sharp knife, a special cut, in a food processor or a blender, and not push through through a meat grinder.
- Cabbage is added to add juiciness to minced meat., fresh herbs, ice chips. Instead of ordinary water, you can freeze the broth. The dish will acquire a richer taste.
- Fat-free meat can be made more tender, if you add pieces of lard or butter to the minced meat.
- In addition to traditional black pepper, you can add any seasonings to your taste - coriander, zira, cumin, thyme, marjoram, Provence and other herbs.
- To prepare spicy, fragrant dumplings, garlic, ginger, cilantro and other additives with a bright aroma are added to minced meat.
- Don't be afraid to experiment with stuffing. Dumplings are made not only from meat or fish. Shrimps, potatoes, bell peppers, carrots can be added to minced meat. Dumplings will turn out unusual, but no less tasty.
- When asked how much dumplings will come out of 1 kg of minced meat, the answer is - from 2 to 3 kg. Depends on how thin you roll out the dough.
fabfood.com
Cooking minced meat for dumplings
The kitchen is a great place to be creative. On it everyone will be able to realize their ideas and wishes. For example, dumplings can be easily prepared in different ways - in this case, it all depends on the minced meat recipe. Minced meat for dumplings can be cooked in different ways - with potatoes, garlic, lentils and so on. The recipe for the filling for the dish depends on the personal taste of the hostess, who wants to cook an unusual and tasty dish.
Everyone is used to the fact that the current recipe for minced meat for self-cooking homemade dishes includes onions and fresh meat. But even this combination, each housewife is able to cook in different ways. By the way, the filling for all known dumplings can be made not only meat.
Which meat is best
Meat for self-sculpting dumplings can be completely different. Any hostess, depending on her preferences, chooses different types of minced meat. The most delicious of them are:
Important: minced beef is considered the best for making dumplings, as it has a pleasant taste, juiciness and excellent aroma. Optionally, it can be mixed with pork or chicken if the recipe calls for it.
What is the main difference between recipes
When dreaming of making dumplings, a woman should know that each recipe differs from each other not only in the necessary ingredients, but also in additional ones:
- Any method of preparing the filling can be varied with spices. Moreover, they should be carefully selected, since each seasoning has its own note of taste and aroma. If these are children's dumplings, you can add universal or chicken seasoning to the minced meat, if it's a regular family dinner, black pepper, spices for meat will do. Remember that spices drastically change the taste of any type of minced meat, so putting them in the filling is strictly according to the recipe.
- Many housewives for the density of minced meat add bread, flour or mashed potatoes soaked in milk to it. These components can also change the taste of the filling.
- Putting a small piece of butter in minced meat, you will be surprised how its taste changes.
- Garlic can also change the taste of the mixture, especially if you put a lot of it.
By correctly following the minced meat recipe, you can cook delicious homemade dumplings that will differ significantly from store-bought ones.
Classic cooking method
The classic filling recipe has some cooking secrets. It is prepared on the basis of beef and pork.
Required Ingredients:
- 450 grams of pork pulp;
- egg;
- 300 grams of beef pulp;
- 2 medium onions;
- half a spoon of black pepper;
- salt.
If desired, the recipe can be diversified with a bunch of fresh herbs.
Cooking:
Wash the meat thoroughly under running water and free it from the veins (fat can not be removed from the fillet). 
By the way, if you add a little fat to the meat, especially if it is lean, the recipe will only improve from this. You can take any salo: salted, smoked, fresh - the dish will acquire an additional taste from this.
We cut the meat with medium bars and twist it with a meat grinder (if necessary, 2 times). Important: in a meat grinder, a frozen carcass scrolls much faster and better than completely settled meat. 
We clean the onion and rinse with cool water. We cut into slices. 
Then we twist the heads in a meat grinder - but, unlike meat, they should be twisted 1 time.
Thoroughly mix the onion with the filling and add the egg and black pepper to it. 
Once again, mix well. The most important thing remains - pour half a glass of ice water into the mixture and mix again. 
That's all - the classic minced beef and pork is ready. This recipe does not require a lot of seasonings - it already turns out rich, tender and incredibly juicy.
Chicken cooking method
Minced chicken for dumplings is one of the best options. The dish will turn out very juicy, with a delicate structure and tasty.
Required Ingredients:
- half a kilo of chicken fillet;
- 1 onion;
- spices for meat;
- salt;
- head of garlic.
Cooking:
Wash the meat from plaque, cut into medium slices and scroll through a meat grinder.
We peel the onions and garlic and cut them finely (to make dumplings more tender, these ingredients can also be twisted with a meat grinder or food processor). 
We shift the minced chicken into a plate, mix with onions, salt and spices. If desired, we supplement it with fresh herbs.
Cooking method with beef
Beef filling for self-made dumplings is the best option. Try cooking it with cow's milk and you will be surprised at the result.
Required Ingredients:
- 700 grams of beef pulp;
- medium bow;
- a spoonful of margarine or butter;
- half a glass of milk;
- salt and spices.
Cooking:
We prepare the beef and twist it in a combine or meat grinder. 
Peel the onion and chop finely. Then fry it in oil and cool completely. 
We combine the beef fillet with onions, salt and pepper, and then mix thoroughly. The last step is adding milk to the filling. 
Everything - now you can start sculpting dumplings.
If desired, the beef filling, just like chicken, can be supplemented with ginger or lentils, which will give the dish an additional touch of taste and aroma.
Each recipe for making minced meat for homemade stucco differs not only in ingredients, but also in cooking features. Choose the most suitable mixture for your dish and prepare a delicious and healthy dinner that the whole family will surely enjoy.
hinkali-manty.ru
The right stuffing will make any dumplings delicious
Pelmeni is a hearty and nutritious dish popular in Russia. You can cook them at home, one of the important components for getting delicious dumplings is the right stuffing.
Minced 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 heads of 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 well, pat dry the meat pieces with paper towels. Then cut off the veins and films from them. Pass the meat through a meat grinder with a large grate. You can chop the flesh with hatchets for chopping meat, the main thing is that the pieces are small and the same.
Finely chop the onion 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 cooked minced meat for dumplings should be viscous and homogeneous.
Minced meat, containing a small amount of spices, has a special taste and aroma. To prepare minced meat, you will need: - 250 grams of pork; - 250 grams of beef; - 1 egg; - 1 onion; - 1/3 teaspoon of ground ginger; - ½ teaspoon of ground coriander; - salt to taste; - pepper to taste .
Clean the beef from veins and films and pass it along 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.
Add ginger, coriander, salt, ground black pepper and a raw egg to the rolled meat. Then mix all the ingredients thoroughly - fragrant minced meat for dumplings is ready.
Minced dumplings will turn out juicy and tender if you combine the meat for it with vegetables. It should be made from the following products: - 200 grams of pork; - 200 grams of beef; - 2 cloves of garlic; - 1 onion; - 200 grams of cabbage; - salt to taste; - ground pepper to taste.
Dip white cabbage for 5 minutes in boiling salted water. Then put it on a sieve so that it cools and drains excess liquid from it.
Scroll pork and beef through a meat grinder along with cabbage, garlic and onions. Add salt and ground black pepper to the minced meat, mix well.
www.wday.ru
minced dumplings recipe juicy and tasty
Minced pork dumplings [how to cook] - step by step recipe with photo
- Servings: 1.5 kg dumplings
- Cooking time: 20 minutes
Recipe printing
Minced pork dumplings [how to cook]
Homemade dumplings are not comparable to store-bought ones. Cooked minced pork is juicy, tender and tasty. Onions, garlic and spices will give it a spicy touch. For those who do not like garlic in minced meat, it is not necessary to add it. You can grind minced meat with an electric or manual meat grinder.
Ingredients
- Pork - 900 g
- Onion - 100 g
- Garlic - 3-5 tooth
- Salt, spices - to taste
Step by step cooking process at home
- To prepare minced dumplings, we take boneless pork, onion, garlic, salt, red and black pepper.
- Cut the meat into pieces of such size that they fit in the meat grinder. It is not necessary to remove the greasy parts of the meat, but it is better to cut the veins. Peel the onion and garlic.
- Grind prepared meat and vegetables through a medium or fine sieve of a meat grinder. Pork itself is soft, minced meat does not need to be ground twice. Meat with veins is twisted twice. Skip the onion and garlic along with the meat.
To make the minced meat even juicier, add 3-4 tablespoons of water or chilled broth to it.
Minced Beef Dumplings Recipe Recipe Minced Meatball Soup Recipe
Traditionally, dumplings are cooked with meat, in extreme cases - with fish. However, do not think that there are few recipes for their preparation. In fact, several options for stuffing dumplings can be prepared from the same type of meat. Various spices, vegetables, herbs and other ingredients are added to it, meat is combined in different proportions, and this allows you to get new shades of taste. The more dumpling filler recipes you know, the more varied your diet will be.
Cooking features
When making the filling for dumplings, it is quite possible to make changes to the recipe, adjusting it to your liking. However, the basis for such culinary creativity should be a good knowledge of the general principles for the preparation of fillings for this type of dough products. Otherwise, you may be disappointed.
- You should not trust store-bought minced meat, unless it was made in front of your eyes from your own chosen meat. After all, you do not know how fresh and high-quality products were used in its production. The result will be more predictable if you make the filling yourself from the very beginning to the end.
- The choice of meat for dumpling filling is of paramount importance. It is better to take low-fat pieces, always fresh, not subjected to freezing. The filling from them will turn out softer and juicier.
- To improve the taste properties of the filling, lard, fat tail fat or butter are often added to minced meat or fish. It is especially important not to neglect this rule when using lean beef, chicken breast, or lean fish.
- Among the housewives there is no consensus on how much you need to grind the meat for the filling. Some believe that it should be scrolled through a meat grinder twice to make the filling more tender. Others, on the contrary, advise turning the meat only once, and through a grate with large holes, so that more juice is preserved in the meat - thanks to this, the minced meat will also be juicy. If you do not know which option to prefer, you can cook half of the dumplings according to one recipe, the rest - according to another and compare. This will help you make the right choice based on your own taste.
- Out of habit, many housewives beat off minced meat intended for making dumplings. In fact, this increases its viscosity, but reduces juiciness, since when beaten, the minced meat gives up some of the liquid and becomes drier.
- To improve the taste of the filling, several types of meat are often mixed. But not all mixes are successful. For example, it is not recommended to mix chicken and turkey; it is much better to add pork to them. If you have little culinary experience, you should not include in the recipe the type of meat that is not indicated in it.
Dumplings are served with or without broth, they can be flavored with sour cream, mustard, tomato sauce, mayonnaise, butter. But in any case, this dish is eaten with a spoon, since when piercing dumplings with a fork, juice flows out of them, which makes the filling the most delicious and juicy.
Classic dumpling filling recipe
- pork - 0.5 kg;
- beef - 0.5 kg;
- water - 100 ml;
- onions - 0.2 kg;
- salt, ground black pepper - to taste.
Cooking method:
- Rinse both types of meat well and process, removing the film, tendons. Cut into pieces and, alternating pieces of beef and pork, turn through a meat grinder.
- Peel the onion and cut into small pieces.
- Mix minced meat with onion, salt and pepper it to taste.
- Pour a little ice water into the minced meat to increase its juiciness, stir and put it in the refrigerator for half an hour. The water must be exactly icy, otherwise the expected effect may not be.
After the specified time, the filling can be removed from the refrigerator and start sculpting dumplings. This version of the filling is the most famous and popular. However, you will almost certainly like other recipes too if you try to make dumpling filler from them.
Filling for dumplings in Nepalese
- lamb - 0.5 kg;
- garlic - 4 cloves;
- onions - 100 g;
- ginger root - 10 g;
- fresh cilantro - 10 g;
- soy sauce - 20 ml;
- salt, pepper - to taste.
Cooking method:
- Wash the lamb. Pat the meat dry with a towel. Remove excess fat. Cut the lamb into pieces and chop with a meat grinder or in a blender using a knife attachment.
- Peel and grate the ginger root.
- Peel the onion, cut into small pieces.
- Finely chop the greens.
- Mix all ingredients with soy sauce. If desired, you can still slightly salt and pepper, focusing on your taste.
The taste of the lamb filling prepared according to this recipe is quite noticeably different from those options for meat filler for dumplings that we are used to. However, this taste can hardly be called exotic, so you will almost certainly like it.
Stuffing for dumplings in Caucasian style
- lamb - 1 kg;
- fresh cilantro - 30 g;
- onions - 0.4 kg;
- salt, pepper, zira - to taste;
- wine vinegar (6 percent) - 20 ml.
Cooking method:
- Prepare the lamb by washing, drying with a kitchen towel, cutting into medium-sized pieces.
- Peel the onion. Cut each onion into several pieces.
- Turn the onion with meat through a meat grinder, alternating their pieces. Along the way, grind fresh cilantro in a meat grinder.
- Add salt, pepper, zira and vinegar to the minced meat, knead it well with your hands so that it is tender and soft.
Dumplings stuffed with minced lamb, made according to this recipe, resemble khinkali. They have a taste and aroma characteristic of Caucasian cuisine.
Filling for beef dumplings
- beef - 1 kg;
- lard - 100 g;
- onions - 0.3 kg;
- water - 40 ml;
- garlic - 3 cloves;
- salt, seasonings - to taste.
Cooking method:
- Beef, washed and dried with a towel, cut into pieces of medium size. Scroll them through a meat grinder.
- Grind lard with a meat grinder or blender, add it to chopped beef. If desired, fat can be replaced with tail fat.
- Peel the onion, cut into small cubes.
- Crush the garlic with a hand press.
- Add onion, garlic and spices to minced meat, salt to taste. Add some ice water.
- After kneading the minced meat with your hands, you can use it as a filling for dumplings.
The beef filling has a noble taste, it turns out low-fat, but at the same time juicy. Even though the recipe is simple, it deserves to be included in your cookbook.
Filling for pork dumplings
- lean pork - 0.8 kg;
- onions - 0.3 kg;
- chicken egg - 2 pcs.;
- salt, spices - to taste.
Cooking method:
- Wash the pork, wipe with a towel. Cut off excess fat, remove films and veins. Cut into small pieces and grind using a meat grinder or blender.
- Chop the onion by hand with a knife, add to the minced meat.
- Crack the eggs into the bowl with the minced meat.
- Sprinkle with salt and pepper.
- Knead the minced meat with your hands, cool for half an hour in the refrigerator.
Pork filling is softer and more tender than beef or mixed minced meat, however, the calorie content of the dish will be slightly higher.
Filling for chicken or turkey dumplings
- chicken or turkey breast fillet - 0.6 kg;
- onions - 0.2 kg;
- garlic - 5 cloves;
- butter - 50 g;
- salt, spices - to taste.
Cooking method:
- Rinse poultry meat in running water, blot with paper towels.
- Pass garlic cloves through a press.
- Remove the husk from the onion. Cut it into small pieces with a knife.
- Cut poultry meat into large pieces, put them in a blender and chop. Instead of a blender, you can use a meat grinder.
- Add onion and garlic to the cooked minced meat, pepper and salt it.
- Mix thoroughly with your hands.
- Melt the butter and pour into the bowl of minced meat, stir it again with your hands and use as a filling.
Thanks to the addition of butter, the poultry meat filling is not dry, but tender and pleasant in taste. Dumplings made according to this recipe do not have a very high energy value, so you can afford them even if you are on a diet. Of course, such a feast is undesirable to arrange often.
Stuffing for pike dumplings
- minced pike - 0.5 kg;
- sour cream - 100 ml;
- onions - 100 g;
- salt, pepper - to taste.
Cooking method:
- Peel the onion and grate on a coarse grater.
- Mix it with minced fish.
- Add sour cream, preferably oily, mix thoroughly.
The pike filling is very tender and juicy thanks to the addition of sour cream. This recipe will appeal to those who love fish or who have a fisherman in the family who often returns home with a rich catch.
If you decide to make a filling from oily fish, then you can not add sour cream or replace it with a small amount of cream.
In addition to onions, radishes, carrots, cabbage can be added to dumpling fillings, but not too much, otherwise the minced meat will turn out to be too liquid.
Showing your imagination, you can invent a lot of your own recipes, each time serving a new dish from the category of dumplings.
To prepare a delicious dish, you should have a recipe, inspiration and desire. But in order for the meal to come out amazing, you need to know the special subtleties. This review is devoted to preparing the perfect minced meat for homemade dumplings. 5 recipes and tips.
Recipe content:
Pelmeni is a dish associated with childhood, when the whole circle of the family gathers 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, fastened 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 steep, so you can 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 slide, where to add salt, water and eggs in a thin stream.
- The dough is kneaded only on warm water or warmed milk, gradually and around the circumference, in one direction, picking up flour from the edges to the middle. Otherwise, the ingredients will be more difficult to combine.
- The finished dough should be covered with a clean towel and allowed to rest for half an hour. It will "breathe", while not weathered. 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, it springs back, not elastic enough. And with immature dough it will be more difficult to work with.
- To make the dough tender, it should be kneaded in milk with the addition of butter.
- The filling for dumplings is mainly meat, less often fish. Meat is used in any variety: beef, pork, chicken, lamb. There is also minced meat for dumplings from turkey, goose, salmon, bear meat, venison, since dumplings are molded in many countries. Meat can be used alone, or can be combined in equal amounts.
- Be sure to add onion or garlic and spices to minced meat. This will make it more juicy.
- Vegetable additives can be added to the meat filling: chopped greens, fresh cabbage, grated radish. This will give the dumplings a classic taste and extra tenderness.
- Twist the meat with onions in a meat grinder 2 times, this will make it more tender.
- To make dumplings all the same size, the dough must be rolled out in one large layer of about 1-2 mm. After that, 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. After, the dough is folded in half and the edges are pinched well so that the juice does not flow out. The ends of the dumplings are connected to each other so that the dumpling acquires a round shape.
- The most delicious dumplings are the ratio of dough and minced meat 1:1.
- It is customary to eat dumplings with a spoon, even if they are served without broth. Because piercing them with a fork, juice flows out.
Recipe for stuffing for dumplings: what can be put
The filling for dumplings must be juicy, giving the choice to dry meat, like chicken breasts, you should definitely mix it with a fatter variety. You can choose meat and combine many types with each other, since there are no strict rules here.
The most popular fillings for dumplings are pork with beef, lamb or veal. There are also more original fillings:
- Fish. Pass the fish fillet with onion through a meat grinder, add melted butter and mix.
- Mushroom. Any peeled and boiled fresh mushrooms, finely chopped and fried. After they are mixed with passivated chopped and green onions.
- From sauerkraut. Cabbage, salted bacon and onion twist through a meat grinder, if desired, add grated garlic and mix.
- Cheese-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 grated and fried carrots and raw twisted onions.
- Curd. Mixed cottage cheese with chopped green onions.
Minced Chicken: Cooking Recipe
Minced chicken is considered one of the most popular, affordable and inexpensive semi-finished products. This is an excellent raw material not only for the preparation of many original dishes, but also for dietary food with a low calorie content.
Pelmeni with minced chicken is the most popular version of the many variants of this Slavic dish. Basically, chicken breasts are used for minced meat, and they are dry. Therefore, the main thing in cooking minced meat is to make it more juicy. To do this, 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.
- Do not use re-frozen chicken.
- 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 its beating. The mass should be picked up and thrown sharply onto the table with force. Do this procedure 15-20 times. This minced meat will additionally soften and the mixture will begin to give juice.
- Whipped egg white will add extra airiness to the chicken mass. Then it will turn out lush, and the dumplings are amazingly tender.
- Another way to make minced chicken tender is to add a small amount of cream.
- Calorie content per 100 g - 143 kcal.
- Number of servings - 1 kg
- Cooking time - 30 minutes
Ingredients:
- Chicken fillet - 800 g
- Onion - 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 onion over medium heat in vegetable oil until golden.
The right stuffing for homemade dumplings
Homemade dumplings made from selected products are a real treat. Due to busyness, sometimes you have to buy semi-finished products, but sometimes you want to treat yourself to delicious dumplings with meat filling. To do this, you should not only knead a good elastic dough, but also make the “correct” minced meat.
- Giving preference to beef, you should take the brisket or shoulder blade, and choosing pork, stop the choice on the cervical 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 lard.
- The most delicious minced meat is considered to be a combination of different types of meat. Poultry, lamb and even forest exotics - bear meat, elk and venison are suitable for dumplings.
- It is better to use meat fresh, without film and veins.
- For minced fish, any fish is suitable: sea, river, most importantly with the least number 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.
Ingredients:
- Fresh beef brisket - 500 g
- Onion - 2 pcs.
- Garlic - 1-2 cloves
- Ground black pepper with salt - to taste
- Cold water - 50 ml
- Cut the washed meat into small cubes about 5 mm in size.
- Finely chop the peeled onion and garlic with a blender until a fine slurry is formed.
- In a bowl, mix the minced meat, mashed 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 mix 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 that you choose for minced meat must be fresh, otherwise you will not get a good result.
- The following features must also be taken into account. After grinding the chicken, you need to add the egg with sour cream and keep the minced meat in the refrigerator for 15 minutes.
- Combining varieties 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 diluted 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 put beef or pork fat.
- Still dry minced meat can be slightly diluted with cream, water, milk, sour cream and tomato juice.
- Beef pulp - 500 g
- Pork neck pulp - 500 g
- White cabbage - 200 g
- Bulb - 2 pcs.
- Ice cubes - 8–7 pcs.
- Salt and pepper - to taste
- Grind both types of meat with a meat grinder.
- Puree the peeled onion, garlic and cabbage with a blender or food processor.
- Mix meat with vegetables, add salt and black pepper and mix thoroughly. Cover the minced meat with a film and refrigerate for 15-20 minutes.
- Then put crushed ice cubes into the meat mass and mix again.
Delicious minced dumplings
The secrets of preparing delicious, tender, juicy and fragrant minced meat are very simple. The main thing is to observe all the subtleties of its preparation:
- In order for the stuffing for dumplings to be enriched with air, to become softer and more magnificent, it should be well kneaded, kneading with your fingers.
- The better the meat is chopped, the more tender the minced meat will turn out, and, accordingly, the taste of dumplings.
- Additional products will add a lot of flavor and piquancy. It can be herbs, peppers, spices, onions, garlic and other ingredients to taste.
- Fatty pork with a fatty layer - 500 g
- Bulb - 1 pc.
- Garlic - 3 cloves
- Green onion - bunch
- Salt and ground pepper - to taste
- Twist the pork, peeled onion and garlic through a large mesh meat grinder.
- Add chopped green onion, salt and pepper to minced meat.
- Knead the mass for about 10 minutes.
- Then, for elasticity, add 30 ml of water.
Minced meat at home
It's no secret that store minced meat always loses to homemade minced meat in taste. Homemade minced meat turns out to be tastier and better, especially if you know some of the subtleties of its preparation. Take care of the healthy nutrition of your family and friends, and prepare minced meat for dumplings yourself.
Ingredients:
- Lamb - 500 g
- Bulb - 1 pc.
- Garlic - 2 cloves
- Pork fat - 50 g
- Green cilantro - a bunch
- Salt and pepper - to taste
- Pass the lamb, lard, peeled onion and garlic cloves through a meat grinder.
To make your favorite “ears” tender and tasty, you need to knead an elastic, moderately tight dough and choose the freshest meat. Many years of experience in preparing this treat indicates that the best minced meat for homemade juicy dumplings is obtained from a mixture of beef and pork.
Today's post will be devoted to the proportions in which to put different types of meat component in the filler and what seasonings to flavor the products.
What meat is better to choose for minced meat
It is impossible to unequivocally answer the question of which meat is better to take to get the perfect filling for beef dumplings. When choosing a piece of fillet in the market or market, one should take into account the desired fat content and juiciness of the finished “ears” and their variety itself.
For example, if there is a desire to cook beef dumplings at home according to a Siberian recipe, it is better to take a fatter piece of cow meat. The recipe for this variety of dumplings does not involve twisting, but chopping the fillet into small pieces, so if it is too lean, then the “ears” will turn out to be dry. Especially when you consider that in this case they don’t pour water into the filling, and they put a minimum of onions, or even do without it.
For homemade minced meat for the most ordinary dumplings, beef can be taken from the inside of the thigh and diluted with a fatty pork neck. The main thing is that it should be fresh and not be speckled with veins and hymen.
However, dumplings are a rather democratic dish and do not require a too harsh approach to the choice of meat raw materials. Of course, even they can be a real delicacy, for example, exclusive dumplings made from elite marbled beef. But this type of filet is so expensive and so hard to get that you can only taste them in some metropolitan restaurants for the price of French foie gras.
If you are lucky enough to get a kilogram of cow meat with characteristic greasy streaks a la marble, then it’s better to cook a juicy and tender steak from it, and not let it be minced.
Beef dumplings: a classic recipe
Beef fillets are often quite tough and dry, especially when sourced from an older animal. To make our dumplings juicy, you need to add pork fat or a piece of neck and a large onion to the filling. A minimum of seasonings will be required, but pepper must be present - both in the filling and in sour cream sauce when serving.
Ingredients
- Wheat flour (high quality) - 3 tbsp.
- Cool water - 1 tbsp.
- Fine salt - 1 tsp
- Beef tenderloin without fat - 700 g.
- Unsalted pork fat - 150 g.
- Bulb large - 1 pc.
- Garlic - 3 medium cloves.
- Black pepper (powder) - ½ tsp
- Fatty sour cream or cream - 4-5 tbsp.
- Dill (greens) dried - a pinch.
- Fresh parsley - 1 small bunch
How to cook minced beef dumplings: a step by step recipe
- Cooking should begin with the preparation of the dough. We skip all the flour through a sieve (the smaller the holes, the better!).
- We make a recess in the hill and pour salt into it, then pour water.
- Knead, adding flour from the edges to the middle. You need to knead the dough until it becomes homogeneous and begins to peel off from the hands and the walls of the bowl.
- We throw the “kolobok” several times, hitting the bottom of the container hard (this way it seals better), and then leave it in it, covering it with a towel or wrapping it with a film, for half an hour.
- Now we will make dumplings minced beef and pork at home.
- If the family does not like fat, you can replace it with a fat collar. Proportionately, 2/3 of cow meat and a third of pig meat should be obtained. Or you can completely exclude the pork ingredient - it will turn out harsh, but there will be fewer calories;
- It is not necessary to put garlic in the filling - the onion will give its juiciness and aroma.
- If there is nowhere to hurry and there is a very sharp knife on the farm, it is best to chop the meat finely - such a filling is especially tasty and juicy. With a temporary shortage, it is easier to grind the meat preparation in a meat grinder along with onion-garlic. It is advisable to do this twice.
- After peppering, salting the minced meat and adding dried dill to it, we fill the circles of dough with it. We cut them in advance from thinly rolled layers and cut them out with a round glass.
- We fold the edges of the dumplings with a crescent and pinch, and then we connect the two resulting ends. You should get round neat "ears".
- While we were shaping them, our water was already boiling and gurgling. And here the question arises: how much homemade beef dumplings should be cooked. The answer is this: products with a diameter of 2-5 cm (standard) are enough to hold in water after it boils for 10-15 minutes. This is twice as long as chicken ears or store-bought convenience foods. In general, the residence time in boiling water is determined by taste. If the meat inside the test dumpling is soft, it's time to catch the rest.
- In order for the treat to turn out to be inimitably tasty, you need to salt the water before sending the “ears” into it and throw a couple of black peppercorns and a laurel leaf into it.
It is better to serve fragrant food, which is called “hot, hot” with fresh sour cream and chopped herbs.
Favorite homemade beef dumplings with broth
Fresh beef dumplings are not only delicious on their own, but they also make a wonderful broth! It’s a sin to pour such a thing - it’s better to pour it over the main dish, sprinkle with herbs and eat, warming up after a frosty street ...
We offer a classic test option or another favorite. The emphasis in this recipe is on the minced beef filling. Cutlets are also good from it - just add an egg and 1-2 tbsp. flour.
Ingredients
- Fresh beef meat - 1 kg.
- Garlic - 5 small cloves.
- Onions - 2 small turnips.
- Cold water - 1 tbsp.
- Salt and ground black pepper - 1 tsp each.
- Laurel - 1 large dry leaf.
- Black pepper - 2-3 peas.
A universal recipe for minced meat for homemade cutlets and dumplings
We cut the washed fillet into pieces, peel the onion and garlic cloves. We turn everything into a homogeneous mass using a meat grinder, combine or blender - any way to get minced meat is good.
Salt and pepper, add water and mix everything well, then beat off, like dough. There will be a lot of stuffing, so you can stick “ears” out of half and cook by throwing pepper and laurel into the water. From the other part, it would be nice to wind cutlets - you get two hearty meat dishes at once. Only they will have to be fried and stewed a little more to remove the rigidity.
It takes time and good food to make a delicious and satisfying meal. But no one can resist homemade minced beef dumplings, cooked with their own hands and boiled in a fragrant broth. Part of the “ears” can be prepared for use by throwing it into the freezer to get it out one evening and quickly cook it during a commercial break in your favorite movie ...
