Juicy minced meat for dumplings. Minced beef and pork dumplings

Even the most favorite dish can, as they say, set the teeth on edge, if you do it without stopping according to the same classic recipe. If, for example, cabbage or lard is added to a simple minced meat for your favorite beef dumplings, you will get the same "ears", only with a slightly unusual taste. But there can be as many such additives to the filling for a popular delicacy - it all depends on our imagination and financial capabilities.

Who said that bold experiments should not be in the kitchen? This is how you can come up with your own recipe for the best minced meat for dumplings. Of course, it is ideal that it consists of selected meat and spices, but the solutions to this culinary problem may be the most unexpected. But we'll start all the same with the basics ...

Classic filling option

Some of the great people once said that everything is truly ingenious - very simple. This statement is also true for culinary delights.

In fact, in order to get a wonderful and delicious dish, in our case - dumplings, it does not have to consist of gourmet ingredients. The main condition is that meat for dumplings must be fresh.

Ingredients

• Pork pulp - 500 g;
• Beef - 0.5 kg;
• Onion turnip - 2 things;
• Cold water - 200 g;
• Salt - at least 2 teaspoons l .;
• Pepper to taste.

Preparation

1. The meat, first of all, needs to be washed, removing all bone chips and hymen, so that it is easier to grind.
2. Further, armed with a meat grinder with small holes, we make minced meat out of it. Before grinding, you need to cut the fillet into small pieces.
3. We clean and grind the onion all in the same meat grinder.
4. Now let's season our minced dumplings, that is, add salt and pepper.
5. However, do not rush to clothe it in the dough: the filling must be thoroughly kneaded, gradually softening it with the help of cooked water. You need to pour it on the sly. As a result, you should get a fluffy, but by no means liquid mince.

* Cook Tips
— The ratio of pork and beef parts can fluctuate depending on your own wishes.
— Water, if desired, can be replaced with milk - it will turn out very well too, but this, as they say, is not for everybody.

Dumplings with bacon

Sometimes the meat on dumplings is a little dry - be it chicken or beef flesh - and you have to puzzle over how to make juicy minced meat for dumplings from it. It couldn't be easier - you just need to add a piece of bacon.

Ingredients

• Low-fat pork fillet - 400 g;
• Beef (tenderloin) - 0.4 kg;
• Unsalted lard - 100 g;
• Chopped onion - 130 g;
• Water - 100 ml;
• Coarse salt - 1-2 tsp l .;
• Ground black pepper - ½ tsp. l.

Preparation

1. My meat, regime, we twist in a meat grinder.
2. Grind the bacon in the same way.
3. Knead the minced meat, moisten it with water, as in the first case, add the onion chopped in a combine or blender.
4. Our dumplings are filled with salt and pepper.

Filling "Three in one"

Who said that meat for dumplings is necessarily beef or pork tenderloin? Pork "ears" is, of course, tasty, but banal. If you add the third component - mutton - to the pork and beef filling, you get a real yummy!

Ingredients

• Pork fillet - 300 g;
• Beef (lean) - 300 g;
• Lamb - 0.3 kg;
• White-headed cabbage - the same amount;
• Onions (large) - 3 pcs.;
• Water - 120 ml;
• Salt and pepper - as much as you like.

Preparation

1. We prepare minced meat for dumplings according to the usual recipe, that is, my meat, cut and - into a meat grinder or combine to get fine-grained minced meat.
2. We do the same with fresh cabbage - cut it into pieces, chop it and combine with the filling to make it softer and juicier.
3. The onion also needs to be twisted or finely chopped.
4. In the end, do not forget to add salt and pepper.

* Cook Tips
— To make the cabbage softer, chop it, you can pour it over with boiling water and put it in a colander to remove excess moisture.
— To make the minced meat finely ground, if desired, it can be passed through the knives twice.

Pork + cabbage

For those who are not fond of lamb and beef “ears”, we also offer a certain compromise option - minced pork with cabbage addition.

We get a juicy, tender and moderately fatty dish that will please (literally and figuratively) both adults and children. The proportions in this minced dumplings recipe are designed for just 4-6 adult servings.

Ingredients

• Selected pork - 300 g;
• Fresh white cabbage - 200 g;
• Onion - 1 pc.;
• Water - no more than 3 tablespoons. l .;
• Salt - 1 incomplete teaspoon l .;
• Ground black pepper - the same amount.

Preparation

1. Meat and onions (peeled) - in a meat grinder or a food processor.
2. Cut fresh cabbage into smaller pieces and pour over boiling water to make it soft, but juicy.
3. Combine ground meat seasoned with onions with cabbage, season with spices and - into the dough.

Chicken filling

There are many of us who can afford to eat pork or beef meat that is high in calories and heavy for the stomach due to poor health or body shape. However, chicken is also an option, and far from the worst.

Ingredients

• Chicken fillet without skins - 0.5 kg;
• Sour cream - 2 tablespoons. l .;
• Garlic - no more than 2 cloves;
• Salt and pepper - ½ teaspoon each l.

Preparation

Sour cream is added to the meat turned into minced meat so that the filling is not bland. Garlic and pepper add spice.

Minced nutmeg with garlic dressing

The peculiarity of this recipe for minced dumplings is that it uses nutmeg. Black pepper remains on the shelf - no need to put it.

Ingredients

• Beef and pork - 250 g each;
• Milk or cream - 1/3 cup;
• Ground nutmeg - ½ tsp. l .;
• Salt - 1 tsp l. (no slide).

Preparation

Grind the meat in the usual way, and then add nutmeg, salt and milk component to it, knead everything. According to this recipe, garlic dressing will help to emphasize the piquancy of the taste of such dumplings. However, we add it to the already welded "ears".

Ham and cheese filling

Such an unusual version of the dumplings filling is for those who are not afraid to experiment in the kitchen.

Ingredients

• Ham - 300 g;
• Non-acidic Adyghe cheese - 200 g;
• Garlic - 2 small cloves are enough;
• Salt.

Preparation

Chop the cheese and ham very, very finely, and then add chopped garlic to them and salt - the filling is ready.

As you can see, the question of how to cook the "correct" minced dumplings simply cannot be answered, because taste is a very individual concept. And it’s not so important. The main thing is the end result, that is, fragrant and tasty dumplings! ..

Probably, each of us sometimes likes to feast on dumplings with sour cream or some kind of sauce. But purchased dumplings are always significantly inferior in taste to homemade ones. Therefore, it is better, of course, to do them at home yourself. In order for the dumplings to be tasty and juicy, you need to prepare excellent minced meat for them, which, by the way, can be both meat and fish. In the article, we will share with you classic recipes for both minced meat.

Cooking minced meat for dumplings according to the classic recipe

Minced meat for dumplings can be prepared from any meat, based on the preferences of those people who will eat them. It can be pork, and beef, and lamb, and chicken, and goose, etc. Some gourmets can even cook minced meat from venison and bear. This, of course, is too sophisticated option.

We will dwell on the classic minced meat in more detail. It can be made from one type of meat, or from a mixture of several types. It is best to make a combined minced pork and beef. After all, if you make purely minced pork, then it can be fatty, and if it is purely beef, then on the contrary - a little dry.

Before you start making minced meat, you need to buy its main ingredient, that is, meat. This process must be approached with all responsibility, since it depends on the meat itself how tasty the original dish will turn out.

So, when choosing meat, pay attention to the following points:

• Try to buy boneless meat. An entrecote, shoulder blade, back part - that is, those pieces in which pulp is present, are perfect. It is better to refuse the neck - it will be fatty for dumplings, this is more of a barbecue part.
• Be sure to inspect the meat when buying so that it is fresh and not aired. Fresh meat should be neither pale nor too rich in color. Too red meat indicates that there are many bloody blotches in it, that is, an inexperienced butcher may have killed the animal. As a result, such meat will not make excellent minced meat.
• Check the meat for smell. Fresh meat should not have any pungent odor, let alone fetid or musty. Basically, if the meat is fresh, it is practically odorless.

These are the main criteria for choosing meat. Now that you have learned how to choose the meat, let's move on to the very minced meat recipe. For cooking, we take the following products:

• pork - 300 g
• veal - 300 g
• onions - 3 pcs.
• salt to taste
• pepper - to taste

Let's get down to the cooking process itself:

• Wash the meat under running water, then soak it with a paper towel to remove excess liquid. Cut it into small pieces and grind it with a meat grinder. You can also use a blender for these purposes.
• We peel the onion, wash it and also chop it in the same way as the meat.
• Add salt to the resulting mass to taste. This is about 1/2 tbsp. But it is better to undersalt than oversalt. Now we add ground pepper, again focusing on your taste - if you like spicy, then you can pour more, but without fanaticism, if children also eat ready-made dumplings, then it is better, of course, not to get carried away with pepper.
• Now mix everything well until a homogeneous consistency and interrupt the minced meat right in the container. What does it mean? That is, you pick up the minced meat, lift it up a little and hit the bowl. The better you interrupt him, the tastier the dumplings will be.
• That's all, now you can start kneading the dough and forming dumplings.

Optionally, you can add chopped greens to the minced meat, but it clogs the smell of meat in the finished dish, therefore, in our opinion, it is better not to use it for dumplings.

Cooking minced fish for dumplings according to the classic recipe

As in the first recipe, first choose the fish for the minced meat. It is desirable, of course, that there are fewer bones in it, otherwise, when cutting, you will have to work hard to remove them. Most often, fish such as pike, hake, pike perch, catfish are used for minced meat. Salmon, trout, mackerel, etc. are less commonly used.

When buying fish, pay attention to the following points:

• Fresh fish should have a pleasant fishy aroma. There should be no sour smell or rotten, foul smelling. This indicates that the fish is spoiled and cannot be used in any dishes.
• Be sure to look at the fish eyes. In fresh fish, they should be transparent and slightly convex, in stale ones, on the contrary, they should be sunken and cloudy.
• Then look into the gills. They should not be light colored or contain any mucus. If there is one, this indicates that the fish is spoiled and not suitable for consumption. Fresh fish should have gills that are bright red or deep pink.
• When you press on the fish, it should be firm, not soft - this is another factor that indicates the freshness of the fish.
• And even more so, never buy fish without a head. Most often, it is stale fish. And by cutting off the head, the sellers just want to avoid the fetid smell, because the head deteriorates in the first place in the fish.

When you finally have a fresh fish, start cooking the minced meat. To do this, take the following set of products:

• fish - 1-1.5 kg (meaning the weight of a live fish, after cutting it, accordingly, will be less)
• pork fat without crust - 250-300 g
• onions - 2-3 pcs.
• salt to taste
• ground pepper - to taste

Now let's go directly to the preparation of minced meat:

1. We clean the fish from the husk, open the belly, clean out all the insides and cut off the head and tail.
2. We wash the carcass of my carcass under running water.
3. Now we cut the fish along the ridge into two parts, cut out the central bone, take out the rib bones, cut off all the fins. You have two pieces of fish fillet.
4. Now we take a meat grinder and grind the fish, after cutting it into small pieces. In this case, instead of a meat grinder, you can use a blender or food processor.
5. Next, we take lard and twist it through a meat grinder, adding directly to the fish.
6. We take the onion, peel it, wash it and chop it in the same way as the fish.
7. Further, salt and pepper all this beauty to taste. Mix everything well so that all the minced meat is saturated with spices. Moreover, it is better to stir by hand, so the minced meat turns out to be more airy. If it sticks to your hand, just dip it in cold water and continue the process.
8. Here is the minced fish for dumplings and ready. If you wish, you can, of course, add your favorite spices to it. This is all very individual, here everyone acts based on personal preferences.

A little advice! You can also add mayonnaise to minced fish, then it will be even tastier and juicier.

We have provided you with several recipes for making minced meat for dumplings. You just have to try each of them and please your household with delicious and juicy dumplings. You can modernize the recipes a little by adding your own "flavor" to them. Otherwise, strictly follow the specified recipe, and excellent homemade dumplings will be a great addition to your dinner table.

ZUKHRA SAKHALIN DEAR OWNERS, NEVER PLACE ANY EGG IN THE STUFF. IN THE MEAT (ANYONE) IS ENOUGH PROTEIN. FROM THE EGGS IT BECOMES RIGID AND ROUGH. AND IN THE FISH GLASS GOD WAS NO WASTE WASTE. AND FOR CUTLETS. IN FARSH, PLACE ANY GREENS, FRESH CABBAGE, BUT DON'T OVERGIVE IN THE MINCED CHICKEN FOR CUTLETS, PUT ONE LIKE RAW AND STEATED ONION. FROM A FRESH BATON, CUT 5 CM LONGS AND IN A HOT PAN, AS ONLY RED ON, TURN UP WITHOUT COVERING. AND TURN OFF THE OVEN. DON'T FORGET TO PUT A SMALL PIECE OF BUTTER IN EACH POTLET. PUT IN FRESH BLACK PEPPER AND A LITTLE SALT OR VEGETA LOOSE YOUR FINGERS AND YOURSELF!

Captain Nemo Kraygorod Salt to taste, knead the dough to make a circle and with the help of a glass or something else, round but not large, sculpt the circles, then crush and add to the inside of the minced meat, close and into the marazilka !!!

Tamara Temryuk guys, they put the egg in the minced fish for a bunch, and in the minced meat there is more grated onion grated on a fine grater, the more the better, it will be very juicy and tasty thanks for the recipe

Kura almaty if you add more than one but 3-4 onions to the minced meat (through a blender or a very fine grater) black pepper and salt to taste, the dumplings turn out to be very delicate in taste, try not to regret it. And even if the dumplings are cooked in a pressure cooker (in a double boiler), then in general there will be a class and the broth can be prepared separately

Tatiana Moscow Dear culinary experts, try putting only the yolk (yolks) into the dough, to the above recipe. It will acquire a beautiful color and plasticity. And in the minced meat, grind one third of the onion together with the meat in a meat grinder, and finely chop two thirds with a sharp knife. The minced onion will immediately give the juice to the minced meat, and the chopped onion will provide the juiciness of the cooked dumpling. I take the amount of onion not by weight, but by volume: slightly less than half the volume of meat. The main procedure for ready-made minced meat is to beat off on the table !!! Bon appetit and culinary creativity !!!

Tata Elektrostal I do not add garlic, in the broth you need to put the onion and bay leaf. When the broth boils, put the dumplings, stir. As the dumplings float to the top of the broth, cook for another two minutes. Eat to your health!

Lesya Krajgorod yes nonsense! no need to add an egg to the minced meat, it will be viscous.

Natalia Tsimlyansk You can also put mayonnaise in the minced meat. Very tasty

Svetlana Nizhnekamsk And I add a tablespoon of sunflower oil to the dough. The dough becomes more elastic and does not boil over. And it is better to add fresh milk or cream to the minced meat.

Darina Kraygorod Quite a non-standard recipe. I was very surprised that you manage to put 2 tablespoons of minced meat in 1 dumpling dumpling ... this is some kind of khinkali)))

Serjsatka Krajgorod Why cook for 10-15 minutes? Really, you need to cook for 5-7 minutes after boiling. If the dough is weak, then 4 minutes. Proven by many years of experience.

Yulia Kraygorod the egg does not need to be added, it is added for viscousness, for example, in cutlets so as not to fall apart .. on the contrary, add a little water to the minced meat for dumplings, and Siberians even add crushed ice so that broth is formed in the dumpling. dumplings also become more delicious after freezing, as onions release more juice.

Yessenzhan Kraygorod very tasty, lick your fingers

Egor Kraygorod but you can add to minced meat, for example, dill, parsley, senderei

Elena Kraigorod Why do they put an egg in the minced meat?

Marjianja Kraygorod thanks for the recipe and for the helpful comments !!! An egg is obligatory both there and there, and for example, I like a little bit, for example, but because of my stomach I don't eat. Tomorrow for my husband's birthday. cook !!!

Yulia Kraygorod lard needs to be added and not garlic, otherwise it feels like dumplings are made from spoiled meat

Christina Kraigorod thanks for the recipe

Svetochka Kraygorod Thank you very tasty !!!

Lyudmila Kraygorod I never added an egg to minced meat for dumplings. Need to try!

Elena Kraigorod Thanks for the recipe, it turned out very tasty!

Natalya Kraygorod Instead of water, it is better to add beef broth to the minced meat, and as an option, softened butter (50-60 grams no more), if the butter is hard, has not had time to soften, it can be scrolled through a meat grinder with minced meat. You need garlic, but do not overdo it, you can spoil the minced meat. Well, the crown - the dough and the rolling pin !!! When you roll out the dough, wipe the rolling pin with flour (or grease / sprinkle it as you like) and nothing will stick. Just don't get too carried away with flour. A little :)))

Valeria Kraygorod Everyone is so smart, teachers of the Russian language !!! to whom it is convenient, they say so. put it down, laid it down. The recipe is great.

Maria Kraigorod And I agree with the recipe, you need to lay the egg. I did it without, it turned out the minced meat is tough and insipid. but with a delicious egg, it will be juicier and more solid. But in general, cooking is an art, so there is no limit in creativity! and do not forget about the proverb: taste and color ... thanks for the recipe !!!

Maria Kraigorod please tell me who takes what part of pork and beef? What is tastier from?

Elena Kraygorod is just super

Sergey Kraygorod To make the dumplings juicy, you need to add half a glass of boiled water per 1 kg of minced meat to the finished minced meat before sculpting

Tolyan is a football player. Kraygorod I sincerely thank you for your help (for a lonely man, a novice amateur cook), still good skillful housewives would suggest that the dough would not stick to the rolling pin ???

Kkasnobay Kraygorod All who Lie, urgently for a primer, and half of the "cooks" urgently to a psychiatrist! Are dumplings a problem?

Boris Kraygorod I wonder why the recipe was called the main one, I rummaged through several dozen recipes, I did not find garlic in any of the classic ones, and the egg is used only for lubricating minced meat.

Mata Krajgorod oooooooooo ........... how delicious it is

Christina Kraigorod but for me the main thing is that my husband was satisfied)). thank you

RAVE. Never put an egg and garlic in minced meat for dumplings - these are not cutlets

Elena Kraigorod Thanks for the recipe. But for some reason it does not say how much salt to add to the dough. Minced meat can be tasted and understood, add-do not add more salt, but what about the dough? ..

Description

Beef dumplings can be eaten for breakfast, lunch or dinner. The recipe for this versatile dish will appeal to absolutely any person, especially if it is prepared in accordance with the wishes of this very person. That is why homemade dumplings are so delicious. Even minced meat can be made for them in their own way, and in any case it will be the freshest and most natural. We've selected plain ground beef as the most dietary, but you can experiment with the ingredients.

The step-by-step recipe for making beef dumplings with a photo, which we presented below, will provide visual instructions and facilitate easy cooking. We will tell you in detail about the technology and process of making the correct dough for dumplings. We will also demonstrate how to sculpt these delicious meat products. We wish you quick and easy cooking!

Let's get started!

Ingredients

• 
  (300 g)
• 
  (4 things.)
• 
  (3 tbsp.)
• 
  (100 ml)
• 
  (100 ml)
• 
  (1 PC.)
• 
  (taste)
• 
  (taste)

Cooking steps

We'll prepare all the ingredients you need and make sure you don't forget anything.



Let's prepare minced meat for future dumplings. It is best to cook minced meat, and not buy store-bought. This will help you regulate the spices and onions. Rinse and dry the piece of beef thoroughly. For the convenience of further cooking, cut the meat into large pieces. We wash and peel the onion, we also cut it into fairly large cubes. We put the ingredients in a meat grinder and grind thoroughly. Add salt and pepper to taste, mix - and mince for beef dumplings.



The next step is to prepare the dough. Sift the flour onto a clean countertop or into a deep bowl. Add salt and break the egg. Mix all ingredients thoroughly. Pour milk and water into the future dough in portions. After each addition of liquid, knead the dough thoroughly so that there are no lumps. Tough dough is best for dumplings, but don't overdo it with flour. If you use only water in cooking, without milk, then as a result, the texture of the dumplings will be slightly harder. We form a ball from the dough, wrap it in foil and send it to infuse for about an hour.



When the dough is sufficiently infused, divide it into a couple of small pieces and roll it out one by one on a dry countertop. Sprinkle it with flour to prevent the dough from sticking. We roll out one of the parts no more than 2 millimeters thick, as in the photo. And with a shape suitable in diameter, for example, a glass, we cut out the same circles.



Put a flat teaspoon of meat in the center of each circle. We wrap it like dumplings ...



... and then join the edges together to make it look like a small ear.



Bring water in a saucepan to a boil, salt. Then put a portion of dumplings in it and cook for 3-5 minutes until tender. Serve dumplings best with butter and peppers, or with herbs, mayonnaise and vinegar. Delicious homemade beef dumplings are ready.



Bon Appetit!

It's no secret that the current generation of housewives grew up on purchased dumplings. But homemade, homemade fashion is back. And one of the hits is that the recipe is very tasty and nutritious.

Not boring, pale and monotonous, as we are used to seeing them, running from work and throwing the first package of dough with a filling from the supermarket into boiling water, but real, fragrant, homemade and delicious dumplings.

In addition to the ideal dough, an important component is properly prepared minced meat for dumplings. Each housewife has her own recipe, often written out from her mother or grandmother from a treasured thick notebook, and sometimes her own, obtained by trial and error. After all, the preparation of minced meat for branded dumplings is a whole science, which has its own framework and limitations, which should be guided by.

Minced dumplings have a number of differences from the usual one. Why? Because it is prepared in its own juice, in small pieces. How to properly prepare such minced dumplings, which will not get stuck in a hard lump in the throat, but, on the contrary, will cause admiration of others?

If you are preparing the minced meat for the best take it into your own hands from the beginning. Those. no commercially available ground meat of unknown breed. Don't shave it, even if the price tag says “minced meat for dumplings” in big letters. The recipe is still not the same.

So what's the most common minced meat recipe for dumplings? If we take 700 g of beef + 500 g of pork + 300 g of lard, then onions we need 3 large onions. And it's all. Believe me, except for salt and pepper, you don't need to add anything to this minced dumplings. The whole secret is in its preparation. The choice of meat for minced dumplings must be approached with all responsibility. Nothing is allowed for this recipe! Only steamed or chilled. And with the right technology, at the end we will get exactly that minced dumplings that we want to try even without any dumplings.

A good minced dumpling is tender and melting on the tongue, it should give a minimum of nutrients and flavorings to the water during cooking, but the broth that is inside each dumpling must be super-saturated, both in taste and nutritional value.

So what is the peculiarity of such a process as preparing minced meat for dumplings? Only in diligence. First of all, we need to grind the prepared foods. Cut the meat for the future mince into even pieces, the onion also into small slices. We take the coarsest mesh into a meat grinder and turn our semi-finished products three times. This is not a reservation, it is large, small that you will immediately prepare meat puree, which will no longer be suitable for dumplings. In order for the meat grinder not to clog and the process of cooking the minced meat was fun and fast, the meat must be strongly cooled. If you have a manual meat grinder, then in this case you have the right to attract male power. The efforts of your half will pay off in full when he tries the prepared masterpiece.

Now the most important job. In our minced meat for dumplings according to the recipe, you need to add salt and pepper, if in doubt about the amount, it is better to put less than the norm. And we begin to beat him against the board, of course, without fanaticism, if we do not want to immediately start cleaning the kitchen. Gradually, for every 10 strokes, add 1 tablespoon of ice water. Five such cycles will be enough, provided that we have minced about one and a half kilograms (the approximate ratio of the starting products was indicated above).

These simple manipulations in the cooking process give exactly the airiness that should be present in minced dumplings. Never add eggs, milk, or a soaked loaf. An egg will add rigidity and dryness, while milk and bread will break the harmonious taste of meat that should be present in our dumplings.

Cook minced meat dumplings for health, and then the whole family will be waiting for dinner with great joy!