Dumplings - popular and incredible hearty dish Russian cuisine. You can make them yourself at home, but the most important ingredient is the right stuffing. Thanks to its consistency and juiciness, you can turn this dish into a real work of art and amaze all guests with your culinary skills.

Minced meat recipe for pork dumplings

Before you cook delicious minced meat for dumplings, rinse the pork well and cut into small cubes. Pour water into a glass in advance and put it in the refrigerator. Peel the onion and cloves of garlic, grind it with a blender, and twist the meat through a meat grinder. We spread the resulting minced meat in a deep bowl, add the vegetable gruel and toss in the spices and seasoning to taste. We mix everything, sculpt a ball and throw it on the table, beating it off. After that, we shift juicy minced meat for pork dumplings in a clean dish and if it turns out to be quite thick, we dilute it gradually cold water by adjusting the thickness of the minced meat. Now we tear off the pieces and spread the meat mass on the rolled dough circles, forming homemade dumplings.

Minced meat for pork and chicken dumplings

• chicken fresh fillet- 500 g;
• low-fat sour cream - 2 tbsp. spoons;
• pork pulp - 300 g;
• garlic - 2 cloves;
• spices to taste.

Process the chicken fillet and pork, cut into pieces and twist through a meat grinder with a medium wire rack. Then add low-fat sour cream, squeeze the peeled garlic through a press and season with spices. Mix everything well and start sculpting homemade dumplings.

Delicious minced meat for pork dumplings

We process and grind the meat in the usual way... Then add ground nutmeg, spices and cream to the minced meat. Mix everything well and form homemade dumplings.

Minced pork dumplings

Rinse the pork pulp, process, cut into small cubes and twist through a meat grinder. Peel the onion and finely chop the onion together with the cabbage. Then slightly knead the vegetables with your hands and add some salt to taste. Add the vegetable mass to the meat, pour in a little warm milk, thereby adjusting the consistency of the minced meat. After that, thoroughly knead everything with your hands, season with spices and proceed to making homemade dumplings.

Juicy minced meat for pork dumplings

• beef tenderloin - 500 g;
• lamb pulp - 400 g;
• pork pulp - 300 g;
• onion - 1 pc.;
• parsley - 1 bunch;
• flour - 1 tbsp. spoon;
• meat broth - 100 ml;
• spices to taste.

Rinse the pulp of beef, pork and lamb thoroughly, dry it with paper towels and carefully cut off all films and veins. We pass the meat through a meat grinder or chop it very finely with a hatchet. We clean the onion, chop it into cubes, and chop the fresh herbs with a sharp knife. In a deep bowl, combine the prepared meat, throw in the onions and herbs, add salt, spices and flour to taste. Then mix everything thoroughly with a spoon, gradually pour the hot broth into the mass and knead the homogeneous and viscous minced meat. After that, we set it aside, prepare the dough and form homemade dumplings.

To prepare tasty dish one should have a recipe, inspiration and desire. But in order for the meal to turn out amazing, you need to know the special subtleties. This review is about cooking perfect minced meat for homemade dumplings. 5 recipes and tips.
Recipe content:

Pelmeni is a dish associated with childhood, when the whole 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: kneaded unleavened dough, filled it with minced meat, sealed the edges and boiled in water. However, this simple dish there are secrets.

Secrets of making homemade dumplings

• The consistency of the dough should be elastic and steep, so you cannot 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 add salt, water and eggs in a thin stream.
• The dough is kneaded only in warm water or warmed 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 necessary elasticity.
• The readiness of the dough is checked by pressing with a finger: a dimple remains, which means that it is ready, it springs back, not elastic enough. And immature dough 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 prepared with meat, less often with fish. Any kind of meat is used: 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 independently, or it can be combined in equal quantities.
• Be sure to add onion or garlic and spices to the minced meat. This will make it more juicy.
• Part meat filling you can add vegetable additives: chopped greens, fresh cabbage, grated radish. This will give the dumplings classic taste and additional tenderness.
• Twist the meat with onions in a meat grinder 2 times, this will make it more tender.
• To make the dumplings all the same size, the dough needs to be rolled out in one large layer of about 1-2 mm. After that, cut out circles with a glass. Trimming dumplings can be used to make homemade noodles.
• The filling is placed in the center of each piece. After that, the dough is folded in half and the edges are well pinched so that the juice does not flow out. The ends of the dumplings are connected to each other so that the dumpling takes on a round shape.
• Most delicious dumplings is 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. Since pricking them with a fork, juice flows out.

Dumplings filling recipe: what can be put

The filling for dumplings must be juicy, giving the choice to dry meat, like chicken breasts, be sure to mix it with a fatty variety. Many types can be chosen and combined with each other, since there are no hard and fast rules.

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

• Fish. Fish fillet mince with onion, add melted butter and mix.
• Mushroom. Any peeled and boiled fresh mushrooms, finely chopped and fried. Then they are mixed with sautéed chopped and green onions.
• From sauerkraut. Cabbage, salted lard and twist the 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 greens of onions, parsley, dill, cilantro, basil and celery are mixed with melted butter and boiled eggs.
• Chicken. Chopped in a blender chicken fillet 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.
• Curd. Stirred curd with chopped green onions.

Minced chicken: recipe

Minced chicken is considered one of the most popular, affordable and inexpensive convenience foods. This is an excellent raw material not only for making a lot original dishes, but also representing a diet food with a low calorie content.

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

• Minced meat should be cooked exclusively from fresh chicken, then it will turn out to be tasty, healthy and nutritious. A certain part of nutrients is lost in a frozen product.
• 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 to juiciness is to beat it off. The mass should be picked up and thrown with force on the table. Repeat this procedure 15–20 times. This mince will additionally soften and the mixture will begin to give off juice.
• The whipped meat will give additional airiness to the chicken egg white... Then it will turn out fluffy, and the dumplings are amazingly tender.
• Another way to do minced chicken softer - add a small amount of cream.

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

• Caloric content per 100 g - 143 kcal.
• Servings - 1 kg
• Cooking time - 30 minutes

Ingredients:

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

Cooking minced chicken:

1. Fry peeled and finely chopped onions over medium heat, in vegetable oil until golden brown.

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

Grind the chicken fillet with a blender until smooth.

Toss the minced chicken dumplings, sautéed onions and garlic. Add salt, pepper and chopped parsley.

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 pamper yourself with mouth-watering dumplings with meat filling. To do this, you should not only knead a good elastic dough, but also make the "right" minced meat.

• Giving preference to beef, you should take the brisket or shoulder blade, and when choosing pork, opt for the neck or shoulder portion.
• For minced meat, it is recommended to combine pork and beef or veal. The piece of pork should be very fatty, then the dumplings will not be dry.
• It is advisable to dilute the ground beef with ground lard.
• The most delicious minced meat is the combination different varieties meat. For dumplings, poultry, lamb and even exotic forest - bear, elk and venison are suitable.
• It is better to use fresh meat, without film and veins.
• For minced fish any fish will do: 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 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
• Bulb onions - 2 pcs.
• Garlic - 1-2 cloves
• Ground black pepper with salt - to taste
• Cold water - 50 ml

Preparation:

1. Cut the washed meat small cubes about 5 mm in size.
2. Finely chop the peeled onion and garlic with a blender until a fine gruel is formed.
3. In a bowl, combine the minced meat, mashed onion, garlic, salt and pepper.
4. Take a small lump of mass in your hands and beat it off by throwing it onto the surface of the table or cutting board.
5. Pour in ice water and mix the minced meat again.

Dumplings are very easy to spoil if you make the wrong mince. Therefore, for its preparation, you need to remember several 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.
• You also need to consider the following features. After chopping the chicken, add the egg with sour cream and keep the minced meat in the refrigerator for 15 minutes.
• By combining varieties of meat, it is appropriate to mix beef with pork. It is better not to combine turkey with chicken, and not to supplement rabbit meat with anything.
• Ground beef can be thinned a little beef broth... This will make it juicier and softer.
• For a higher 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 dryish minced meat can be slightly diluted with cream, water, milk, sour cream and tomato juice.

Ingredients:

• Beef pulp - 500 g
• Pulp pork neck- 500 g
• White cabbage - 200 g
• Onion - 2 pcs.
• Ice cubes - 8-7 pcs.
• Salt with pepper - to taste

Cooking minced meat for dumplings:

1. Grind both types of meat with a meat grinder.
2. Purée the peeled onions, garlic and cabbage with a blender or food processor.
3. Combine meat with vegetables, add salt and black pepper and mix thoroughly. Cover the minced meat with foil and refrigerate for 15–20 minutes.
4. Then add crushed ice cubes to the meat mass and stir again.

Delicious minced meat on dumplings

The secrets of cooking delicious, 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, it becomes softer and more luxuriant, it should be well mixed, kneading it with your fingers.
• The better the meat is chopped, the more tender the minced meat will turn out, and, accordingly, the taste of the dumplings.
• Additional products will add flavor and piquancy to the mass. It 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:

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

Minced meat at home

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

Ingredients:

• Lamb - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Pork lard - 50 g
• Cilantro greens - bunch
• Salt with pepper - to taste

Preparation:

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

After you cook delicious homemade dumplings several times, the process will be reduced to automation, and you will no longer think about the recipe, proportions, and time. But at first, in order to find and improve your own recipe cooking dumplings at home, you will need the advice of experienced chefs.

What determines the success of this dish? The final result is equally influenced by both the quality of the dough and the quality of the filling (minced meat). It is important for the dough that it is tender, thin, elastic and at the same time strong enough not to allow the dumplings to fall apart during cooking. In the filling, not only taste is appreciated, but also juiciness. If the minced meat for dumplings turns out to be "rubbery", it means that the hostess did something wrong.

Minced meat

So, cooking starts with minced meat. Suitable for him is beef, pork, chicken or a mixture different types meat. If you have a meat grinder or a food processor with a chopper function at home, it is better not to buy ready-made minced meat- and not only for reasons of quality and freshness, but also in order to be able to independently regulate its fat content.

Tip # 1 Minced meat for dumplings should be moderately fat! If you have taken beef, chicken or lean pork, be sure to add a small slice to it lard(based on 100 g of lard per 700-800 g of lean meat).

Lean meat in dumplings will simply boil into a dense, dry lump and will not taste good, while the addition of fat will make the filling more juicy and soft.

On the other hand, excess fat is also not needed - if the meat is very fat, remove some of the fat layers from it before grinding.

Minced meat additives:

except minced meat, you can add spices, seasonings, vegetables to the dumplings at your discretion. But the time for experimentation will come later, when you have already worked out the basic recipe. And for the first time, use the classic (and win-win) option - a little shredded onions, salt, black pepper.

The onion can be scrolled along with the meat in a meat grinder, or you can simply cut it into very small pieces. The presence of onions is necessary not only for aroma, but also because it is very juicy. You can also put 1-2 tbsp in the minced meat. l. water.

Ingredients for minced meat (for 50 dumplings):

• pork fat - 50 g;
• salt - 0.5 tsp;
• small onions - 1 pc .;
• water - 1-2 tbsp. spoons;
• ground black pepper to taste.

After preparing the meat and onions, combine all the ingredients for the minced meat and stir well.

Making dough for homemade dumplings

Ingredients:

• water - 1 glass;
• salt - 1 tsp;
• flour - 2.5-3 cups.

In addition to water, salt and flour, you can add an egg and vegetable oil but again it's better to start with basic recipe, and then, through experiments, select the dough to your taste. The egg gives the dough an appetizing yellowish tint, and the vegetable oil adds extra elasticity.

To prepare the dough, take a deep bowl, pour water into it, dissolve salt and pour 2.5 tbsp. flour. Stir.

It is most convenient if the flour is poured a little more than the water is ready to take. The dough first breaks up into separate lumps, but it is easy to put them together and knead a lump.

In this case, the dough will need to be kneaded for 1-2 minutes - at first it will turn out to be very dense, but then it will settle during rest. If you introduce flour gradually, you will have to mix the dough for a long time until it reaches the desired thickness.

Cover the finished dough and leave for 20-30 minutes.

Council number 2. If you are going to make a lot of dumplings, do not let the dough rest for a long time, otherwise the last batches of it will soften too much, you will have to add flour to them and knead again, and this will make the dumplings tough.

Forming dumplings

Divide the rested dough into 3-4 parts. Take one of them and roll it out thinly, and cover the dough that is not being used with a towel.

Cut by glass suitable shape blanks for dumplings. You can also use a dumplings for cutting, if you have one.

Council number 3. You can roll out the dough not quite thinly, but cut out smaller circles from it. In this case, before sculpting the dumplings, go over the circle with your fingers, lightly pressing and stretching the dough (this advice is useful if the dough has not softened and rolls poorly or if you do not have a glass of the required diameter).

Place half a teaspoon of minced meat in the center of the circle.

Fold the circle in half and pinch the edges of the dough to make a small dumpling.

Bring the ends of the dumplings together and press well to make such a small hat.

Council number 4. If you have more than 20 round dumplings waiting in line, cover them with a napkin so that the surface of the dough does not dry out.

Freezing

From raw dumplings wonderful semi-finished products are obtained, which practically do not lose their taste properties when frozen, so dumplings are very convenient to make for future use.

To freeze the dumplings, sprinkle a generous amount of flour on a cutting board and place the raw dumplings on it so that they do not touch each other. Never put dumplings in several layers.

Place the board in the chamber and wait for the dumplings to completely freeze (become hard as pebbles).

Then they can be put into a bag.

Cooking homemade dumplings

The pot for boiling the dumplings should be large enough so that they boil quickly and do not stick to each other.

Pour 2/3 of the height of water into a saucepan, put Bay leaf, a few peas of allspice, salt.

Dip the dumplings in boiling water, stirring it so that they do not stick to the bottom. After boiling, cook them for 5-7 minutes. The finished dumplings slightly increase in volume and turn slightly yellow.

Council number 5. Don't overcook the dumplings - they will become gooey!

At the end of cooking, add a glass of cold water to the pot.

Take out the dumplings with a slotted spoon and immediately add a piece of butter to them.

Be sure to serve this dish with sauce (sour cream, with mayonnaise, mushroom, cheese - to your taste).

As you can see, the process of making dumplings at home is quite simple, although it has its own subtleties, but similar subtleties are found in the recipe for any dish.

The most important secret of juicy minced meat for dumplings is the right choice meat.

The classic proportion for minced dumplings is equal amounts of pork and beef. At the same time, pork should be fatty: on dumplings you can buy a neck, the upper part of a shoulder blade, and a loin.

It is best if the meat is chilled, but one that has already been frozen will do. It must be bought in those stores where the right conditions storage - you must be sure that the storage temperature of the meat has been observed and that it has not been defrosted. Meat that has already been defrosted once loses most of the natural juices it contains.

When purchased frozen, the meat should be properly defrosted. You cannot put it in water for this and it is better not to use the "Defrost" mode in microwave oven... The microwave can only be used when you do not have time to thaw the meat at all. In normal mode, the meat should be put out of the freezer and transferred to the lower shelf of the refrigerator so that at a temperature of + 4-5 ° C it slowly thaws and the structure of its fibers is not disturbed. This will leave the meat juices inside the chunks.

Ingredients (for 150-200 dumplings):
- 500 g of fatty pork;
- 500 g of lean beef or veal;
- 2 large onions;
- 5-6 cloves of garlic;
- 1 tsp ground black pepper;
- ½ tsp ground red pepper;
-150-200 g of milk;
- 1 teaspoon of salt with a slide

How to make juicy minced meat for dumplings:

Rinse the meat in cold running water to remove any bone fragments that may have remained after cutting. Blot the surface of the pieces with a paper tea towel to remove any water. Cut the meat into small pieces so they can be put into the meat grinder. Peel the onions and also cut into pieces.

To minced dumplings turned out tasty and juicy, it is better to grind it using the grinder grinder attachment, which has large holes. Grind the onion, garlic and meat in a meat grinder. Put everything in a large bowl, add pepper and salt and stir. Pour milk into the minced meat, knead it well again until smooth. The milk should be completely absorbed into the meat. Cover the minced meat bowl with a lid or cling film and refrigerate for at least half an hour or an hour. This is necessary so that all the minced meat ingredients are saturated with each other's flavors and juices.

When sculpting the dumplings, place the minced meat and spread it evenly over the dough, leaving the edges free to pinch. Before cooking, it is better to freeze the dumplings slightly - then the dough will be denser during cooking. You need to cook dumplings in broth or in salted water, to which you will need to add bay leaves and peppercorns.

Delicious homemade dumplings cannot be compared to those sold in the store. Yes, and it is profitable to make dumplings at home, profitable, practical and ... safe (you never know what can be added to dumplings from the store)! And if you manage to carve out some free time (and, basically, the desire and time to sculpt dumplings falls on weekends), then take an hour to make real dumplings for homemade, delicious, natural :) They can be prepared for future use and as needed boil. In this recipe, I will make minced pork dumplings.

For juiciness, add more onions and cold water, a little skill in rolling the dough and sculpting dumplings, and you will get 80-100 pieces of selected homemade pork dumplings without any problems :) Let's start this process by making dumplings. Most universal dough- on the water, it rolls out well, the dumplings come out of it perfect. Here we are going to cook it.

For the dumplings dough recipe, see the footnote at the bottom of the recipe. Well, let's get started: pour flour into a bowl, make a hole, pour salt into it and beat in an egg.

Slowly pouring in vegetable oil and cold water, knead the dough.

As a result, leave the resulting lump of dough alone for 15-20 minutes, and then knead it without additional flour and this is what you get:

The dough is ready. For minced meat, use pork, onions, water, salt and ground pepper.

Twist the meat in a meat grinder along with the onion, add salt, pepper and water. Stir the minced meat until smooth.

Divide the dough into 2 parts.

1. Roll out each part of the dough in turn very, very thinly, cut out circles with a glass;
2. For each circle of dough, put a teaspoon or a little less of a spoonful of cooked minced pork;
3. Cover the filling with half a dough dough;
4. Blind the edges so that the filling is securely hidden in the dough - you will get such a crescent dumpling;
5. With a twisting motion, connect the corners of the dumplings, press them well with your fingers to each other - you will get perfect dumplings.

I think that if you look at this photo, the whole sculpting process will become clear to you without words;)

Well, in total, you get 80-100 dumplings with pork, if, of course, you roll out the dough thinly and use all the trimmings. The dumplings can be frozen for future use if you are not going to cook them right away. In order to freeze dumplings, they need to be laid out on a board sprinkled with flour or covered with baking paper so that the dumplings do not touch each other. And then put it in the freezer. When the pork dumplings are frozen, they can be folded into one bag and stored like that.

Well, just before serving, pork dumplings need to be boiled in salted water, 7-8 minutes after they float in boiling water. Serve such dumplings with sour cream or butter (well, or something else) - it's up to you, tastes are individual;)

Enjoy your meal!!!