How to cook minced meat for dumplings: tasty and simple

Dumpling dough recipe

The most important thing in a dish is the filling. But you should also pay attention to the test. It should be at the same time tender, soft, but at the same time durable and not tear when sculpting/cooking. This option is published below. They even call him “ideal.”

It’s interesting that only 4 products are needed for the mass.

What ingredients will you need?

For the dish you need to take:

• flour (first-grade, pre-sifted) – 4 tbsp;
• slightly warm water – 1 tbsp.;
• eggs – 2-3 pcs. (depending on size);
• salt – 0.5-1 tsp. (you can increase the quantity).

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to choose a work surface. It must be even and horizontal in order to obtain an ideal layer of dough.
2. Pour flour through the finest sieve onto the selected surface. Afterwards, assemble it in the form of a slide.
3. A fairly large depression needs to be made in the resulting embankment. When the hole is large enough, you can pour raw eggs into it. And add a little water at once with all the salt indicated in the recipe.
4. You need to knead the dough as efficiently as possible, thoroughly. It is most convenient to use a spoon/spatula first, and only then with clean fingers. As necessary, the remaining liquid will be added during the process. It is not recommended to use all at once. It is best to add it in small portions. Perhaps some of the water will be unnecessary so that the dough does not turn out too liquid.
5. As a result, a dense elastic “bun” should appear on the surface. At the same time, it is elastic and not too tight. The mass should be pleasant to work with.

The finished “bun” is left on the table under a clean cloth for approximately 40-45 minutes. The temperature can be normal room temperature. Then you should begin rolling out the mass and subsequent steps for the final preparation of the dish.

Rules for serving dishes, decoration

From the resulting mass you can immediately form dumplings and boil them. But this version of the dough is perfectly stored in the refrigerator for a long time.

Chef's recipe for dumplings from cooked minced meat

✍ Ingredients for the dough:

• Premium wheat flour - 600 g.
• Eggs – 3 pcs.,
• Milk - 150 ml.,
• Vegetable oil - 2 tbsp. l.,
• Salt - to taste.

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Preparation:

1. Sift 2/3 of the flour into a wide bowl and add salt. Pour vegetable oil into the well made in the flour. Add cold milk and knead the dough until smooth. Cover the dough with plastic wrap and leave for 40 minutes. Then add the rest of the sifted flour and knead for another 10 minutes. The dumpling dough is ready.
2. Remove the prepared minced meat from the refrigerator, add a handful of grated butter (for ease of chopping, the butter can be frozen) and put it back in the refrigerator for 20-30 minutes.
3. Roll out the dough thinly and use a shot glass or glass to cut out circles.
4. Place 1 tsp in the center of each round. filling, wrap and pinch the edges. It turned out to be a semicircle. Connect the 2 corners and blind them well. Place the finished dumplings, lightly sprinkled with flour, in a single layer on a plate or board.
5. Add salt, pepper and onion to boiling water. Pour the dumplings into the water, stir, wait until it boils and cook for 8-10 minutes, stirring with a slotted spoon. Freeze the leftover dumplings. Serve the dish with sour cream, herbs and broth.

For how long you can store dumplings in the freezer, read the previous article.

Options for fillings for dumplings, preparation of minced meat

If the filling is made from pork, then be sure to adjust its fat content. To ensure that the final dish is not too high in calories, it is worth cutting off excess fat from the meat. The remaining lard can be used for other treats. It is advisable to take not frozen, but chilled pork and immediately grind it to the desired state.

This meat can be processed in different ways. Even the suitable attachment of a powerful blender will do a great job with pork. Often the filling of such meat turns out to be too fatty, despite all the tricks of the cook. In this case, it can be diluted in different ways.

For example, mix with poultry or vegetables:

• broccoli;
• carrot;
• pumpkin.

Another great addition is rolled oats. Preparing the filling for beef dumplings is somewhat more difficult. This is a rather tough product, so you will have to tinker with it a little longer. For example, a blender may not be able to handle such meat at all. Especially if it is a device with low power. Beef for minced meat can be chosen either lean, in order to reduce the calorie content of the final dish, or with fatty layers.

But when cutting fresh meat into pieces, they should be carefully inspected. If any veins are encountered during the process, they must be carefully cut out completely with a sharp knife. The easiest way to prepare minced poultry is from chicken, for example. It turns out very tender and is suitable for mixing with any other meat to make the mass lighter and low in calories. Chicken dumplings are especially popular with children.

And the neutral taste of the filling in its pure form can be easily diluted:

• spices;
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• greens;
• vegetables;
• cheese.

Chicken is called a universal product due to its compatibility with additional ingredients. An even healthier option is turkey stuffing. Both types of poultry should be skinned before processing. This is extra fat for the dish. Both chicken and turkey are easy to chop using any method. Most often, cooks use a blender or meat grinder for such a product. Unlike pork and beef, poultry can be ground coarsely.

Chicken and turkey can be ground in advance. This minced meat keeps well in the freezer. It can also be prepared from frozen poultry. Do not immediately add spices and salt to the mixture. Especially if long-term storage of the product is planned. It is worth stirring in spices when the finished minced meat is already defrosted and it is planned to be used directly to form dumplings.

The poultry filling mixture can be easily colored with various vegetable juices. For example, carrots and beets are perfect for this purpose. You can chop the spinach and squeeze the juice out of it, or use small pieces of broccoli. Pumpkin puree also goes well with chicken. It's best to have it fresh. Experienced chefs have the main secret of obtaining the most juicy minced meat for poultry dumplings. True, in this case you will have to work longer on the recipe.

You will not need to pass the meat through a meat grinder or process it with a blender, but chop it as finely as possible with a sharp knife. You will end up with tiny pieces of chicken or turkey on your cutting board.

Another secret is to carefully beat the prepared minced poultry. You don’t need to do this in portions, like for lula kebab. It is enough to simply work the entire mass with your fist directly in the common bowl. During the process, you need to stir it periodically so that all parts of the minced meat are broken off.

Minced chicken filling recipe

Dumplings with minced chicken are prepared very quickly and easily. The filling can be made from it in the most basic way using a minimum number of components. The main thing will be the poultry fillet. It is advisable to cut it from the breast, but you can remove pieces from the thighs and legs.

It’s great if you can take a chilled product or even a fresh one. Frozen ones will first need to be thawed in the refrigerator and on the table. The calorie content of ready-made chicken dumplings is approximately 174.2 kcal per 100 g.

And their BJU:

What ingredients will you need?

For the dish you need to take:

• poultry fillet – 900-950 g;
• onion (weight is taken into account as a peeled vegetable) – ½ kg;
• water (boiled but iced) – 130-150 ml;
• sour cream (higher fat content) – 70-80 g;
• sweet paprika – 2-3 pinches;
• salt, universal seasoning.

If you buy ready-made chicken fillet, this will significantly speed up and simplify the whole process. It will be enough to simply cut it (washed and dried with towels) into pieces convenient for scrolling. Don't make them too large.

Step-by-step cooking process

The cooking process includes several stages:

1. Prepared poultry slices must be processed with any suitable device. The easiest way is to use a meat grinder. This kitchen gadget will need a nozzle with medium-sized holes. But a blender will do too. You can also choose device nozzles with small holes or scroll the product 2-3 times at once.

2. Additionally, white onions will add juiciness to the mass. Therefore, it is not recommended to exclude it from the recipe. The vegetable should be peeled and chopped as finely as possible. It is enough to do this with a sharp knife.
3. In a large separate bowl, you need to combine the components prepared above. You can also add all dry foods. The amount of salt is determined independently according to taste. After each new portion, it is advisable to try the mass. Instead of a universal seasoning, you can use any other one. For example, ask a specialist to prepare by weight the most suitable option for chicken dumplings.
4. Afterwards, add all the sour cream specified in the recipe to the minced meat. All that remains is to pour in boiled water. But first you need to keep it in the refrigerator and immediately after that send it to mince. The mass should be kneaded until smooth.
5. If the minced meat has not been beaten before, this process can be carried out just after adding water. As a result, the mass will become more pliable, pleasant and easy to work with. And the filling will be as juicy as possible.

When the product has already been beaten, it is worth letting it brew for a few minutes in a cool place. We must not forget that the mass can quickly weather. To prevent this from happening, you need to cover it with film when infusing. All that remains is to make small dumplings, after which you can boil them and take a sample.

Ready.

Rules for serving dishes, decoration

A dish with chicken filling goes well with a variety of sauces. The easiest way is to pour melted butter on top of the treat. It is very appetizing to serve chicken dumplings with onions fried in a lot of oil.

Secrets of making dumpling dough

Before kneading the dough, the flour must be sifted so that it is saturated with oxygen and the finished products turn out fluffier, because the recipe does not include raising agents. The technology for preparing unleavened dough comes down to pouring flour into a bowl or on the table and making a hole in it, into which an egg is broken, and then water and salt are added. In some cases, water is replaced with milk, kefir and vegetable oil, but eggs are not present in all recipes.

There is a very interesting way of preparing the dough, when milk is heated, then combined with eggs, salt and a small amount of flour. Next, the “dough” is heated until thickened in a water bath and mixed with the remaining flour. The dough made according to this recipe turns out to be very tender, soft and tasty. You can also prepare choux pastry - to do this, pour boiling water over the flour and add all the other products to the resulting mass. The choux pastry does not stick to your hands and does not tear, so making dumplings is much more pleasant. Adding food coloring and some coloring products changes the color of the dough, resulting in fun and colorful finished products. Turmeric gives a rich yellow tint, spinach puree makes it green, and tomato paste makes the dumplings red-orange.

The dough is kneaded well, sparing no effort and time, and then wrapped in damp cotton cloth and covered with a bowl, leaving for half an hour. This important stage should not be skipped, because during “rest” the gluten of the flour swells, the dough becomes more elastic and durable, and does not tear during modeling and cooking, even if it is rolled out in a thin layer.

Dumpling preparations are made in two ways. The first method is to roll out the dough into a thin layer (no more than 2 mm thick), cut circles out of it with a mold or glass, and place minced meat in the middle of them. The second method is to form a rope from the dough, which is cut into pieces, each of which is rolled out separately. How to make dumplings correctly - with your hands or in a dumpling maker? In fact, the shape doesn’t matter, the dumpling maker will just save time, and you will get neat, beautiful and similar dumplings. However, if the “correct” shape is a matter of honor for you to preserve family culinary traditions, make dumplings the old fashioned way and pinch the edges well.

Turkey stuffing

The filling for homemade dumplings made from minced meat can also be prepared from turkey. This product is more expensive, but it is most useful for both adults and children. It is best to use turkey fillet. It is important to chop it thoroughly and correctly. By the way, below is a very unusual version of minced meat. In addition to turkey, it also includes apple and lard (pork). All these additional components provide maximum juiciness.

What ingredients will you need?

For the dish you need to take:

• turkey fillet (breasts, thighs or a mixture will do) – 750-800 g;
• lard and sweet and sour apple – 180-200 g each;
• onion – 80-90 g;
• egg – 1 pc.;
• salt and curry.

By the way, instead of lard, you can use butter fat for minced meat. For the specified amount of food, approximately 60 g is usually sufficient.

Step-by-step cooking process

The cooking process includes several stages:

1. The washed and already dry meat will need to be dried with any paper/fabric products. Afterwards it is chopped into small pieces. The pieces should be such that they can be easily and conveniently chopped with a suitable “kitchen helper”.
2. Pork lard is also cut into small pieces. It must first be removed from the dense top skin. It is most convenient to cut the lard with a sharp knife into neat cubes.

3. The apple is washed, the skin and core with seeds are removed. The remaining pulp needs to be cut into several pieces. Both sour and sweet and sour fruits are suitable.
4. Afterwards, all prepared products will be passed through a meat grinder. Pieces of components should be alternated.
5. A raw egg is poured into the resulting thick and homogeneous mass, salt and curry are added. It is not forbidden to experiment with other spices.
6. After thorough mixing, it’s time to put the mixture in a cool place.

The minced meat should sit for at least half an hour. Afterwards you can use it for its intended purpose.

Rules for serving dishes, decoration

Use a small spoon to divide the cooled mass into portions, and then form small dumplings. Despite the presence of apples in the mass, it is perfectly stored even when frozen. At the same time, the meat does not turn out sweetish. It just turns out to have a more interesting, bright taste.

Pork recipe

The filling for homemade dumplings is also tasty from minced pork. But its fat content turns out to be quite high. To make the taste of this filling brighter and more interesting, you should add mushrooms to the main product.

Filling for dumplings from minced pork, recipe.

It is convenient to use available fresh champignons.

What ingredients will you need?

For the dish you need to take:

• meat fillet – 470-500 g;
• fresh champignons – 230-250 g;
• onion – 70-80 g;
• salt, spices, butter (small piece).

Step-by-step cooking process

The cooking process includes several stages:

1. Pieces of washed meat should be placed in a blender glass. Then beat it until smooth and transfer to a suitable bowl.
2. Simply rinse the mushrooms lightly with a sponge and chop into arbitrary cubes.
3. Onions without peeling also crumble to the taste of the cook. Next, you will need to brown it in melted fat and cook along with the mushrooms until the excess liquid disappears from the pan.
4. When the mixture from the stove has cooled, it’s time to mix it with the turkey meat. The minced meat is supplemented with salt and spices.

After another thorough mixing, the product will be completely ready for further use.

Rules for serving dishes, decoration

The minced meat can be immediately used to form dumplings. The dish will especially appeal to mushroom lovers.

By the way, the latter can be taken and others. For example, pre-boiled forest fruits. Then the filling will be even more flavorful. Using the same recipe, you can prepare meat filling for dumplings without mushrooms.

Beef dumplings

The filling for homemade minced dumplings can only be made from beef. Both cutlet meat and tenderloin are suitable for filling. It is especially good for a dish.

What ingredients will you need?

For the dish you need to take:

• selected beef – 1.2 kg;
• onion – 550-570 g;
• water/milk – 70-80 ml;
• garlic cloves – 3-4 pcs.;
• salt, spices.

All of the products listed will make approximately 8 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

1. The beef needs to be cut into small pieces. Afterwards you can process it with a meat grinder or other similar device.
2. Onions and garlic should be peeled, then pureed in a blender. Other methods will also work. The main thing is that in the end there is vegetable mush left in the bowl.
3. Both masses from previous steps are combined. All that remains is to add salt and water.

You can season everything with spices at the last stage.

Rules for serving dishes, decoration

Be sure to mix the finished minced meat as thoroughly as possible. After this, you must use it immediately.

How to prepare minced meat for pork dumplings?

It is necessary to prepare 500 g of meat, which is thoroughly washed under running water and then cut into pieces. After this, you need to grind it in a meat grinder.

On a note! It is recommended to use a large mesh, turning the meat over twice. If you twist it too finely, you will get a puree-like mass that is not suitable for making dumplings.

Next, add the following ingredients: salt, pepper, onion, grated on a fine grater. There are housewives who add lard to the minced meat, which is minced in a meat grinder or cut into small cubes. Sometimes coriander or ginger is added. In this case, you should focus on your own taste preferences. When all the ingredients are thoroughly mixed, you can prepare the dough.

On a note! Particular attention should be paid to adding salt; if the product is over-salted, the entire dish can be ruined.

Minced pork and beef filling recipe

The filling for homemade minced dumplings can be mixed. Most often, it is prepared directly from a mixture of pork and beef. Both types of meat should be taken fresh or chilled. The result will be especially juicy, tender minced meat. By the way, it turns out to be universal. Suitable for dumplings, manti, various pastries, cutlets.

What ingredients will you need?

For the dish you need to take:

• beef and pork - ½ kg each;
• onion – 230-250 g;
• garlic – 45-50 g;
• water – 2/3 tbsp.;
• salt.

Step-by-step cooking process

The cooking process includes several stages:

1. The proportions of meat can be slightly changed. They are indicated in the recipe in approximate quantities. For example, you can take a little more pork or beef.
2. The selected meat is cut into pieces. They should be such that they can be easily passed through a meat grinder.
3. Separately, onions and garlic are processed in the same way.
4. All that remains is to mix all the prepared products together. It is advisable at the next stage to repeat the processing of the mass with a blender so that it turns out to be as smooth and smooth as possible.
5. Then add salt and pepper. For the indicated amount of food, 18-20 g of salt will be enough. Take 3-4 g of pepper. Other spices are also allowed.
6. All products are filled with water. Liquid is necessary in the recipe to make the mixture juicy. In addition, adding water will prevent it from sticking to your hands. There is a little secret for tastier minced meat. It is necessary to pour 2-3 bay leaves with water and boil. The resulting broth is cooled. It is this that is added to the meat instead of water. In this case, you can add less spices to the mass.

The prepared minced meat is immediately suitable for forming dumplings.

Rules for serving dishes, decoration

From the listed amount of products, approximately 1.4 kg of filling is obtained. Before filling the dough pieces, you should thoroughly mix all the ingredients again with a wide spoon/spatula.

“Correct” minced meat for dumplings

In the recipe for Siberian dumplings, it is recommended to use pork and beef (or preferably veal) for minced meat, and the pork should be fatty enough so that the dumplings do not turn out dry. If the minced meat is prepared only from beef, it is advisable to dilute it with ground lard. It is believed that the more different types of meat in the minced meat, the tastier it is, so lamb and poultry are suitable for dumplings, and in some recipes you can also see exotic forest meat - elk, venison and bear meat. It is better to take fresh meat, without veins or film. If you buy beef, take the brisket and shoulder, and when choosing pork, opt for the shoulder or neck.

Any fish is suitable for fish dumplings - both sea and river, as long as there are few bones. You can add a little lard or butter to dry fish. You can also make dumplings with vegetables, mushrooms and fruits.

Traditionally, onions chopped in a blender are added to the minced meat, and the more of it, the juicier and tastier the filling will be. In Siberian villages, the filling necessarily included crushed ice or frozen cranberry, blueberry and cloudberry juice. For tenderness and piquancy, some housewives add ground cabbage, potatoes or zucchini to the meat. Should I add eggs, milk or cream to the minced meat? This depends on cooking habits, while garlic, salt and pepper are added to taste. Sometimes minced meat is flavored with nutmeg and other spices.

How to make and cook dumplings correctly

The filling for homemade minced dumplings must be prepared correctly and tasty. But this is not enough for a perfect dish. It is equally important to sculpt and cook dumplings correctly. In order for the blanks to turn out neat and beautiful, you will first need to roll out the dough as thinly as possible. The main thing is not to overdo it so that it does not tear in the hands of the cook. There is no need to add transparency to the layers.

It is convenient to cut the rolled out dough either with a special kitchen gadget or with a regular glass. For example, whiskey containers are the perfect size. You will need to sprinkle the edge of the glass with flour, and only then use it to cut the dough into circles. When the bases are ready, you can spoon the meat mixture onto them with a teaspoon. There should be a lot of filling, but such an amount that it does not tear the dough. Afterwards you will need to make the blanks according to the principle of dumplings.

That is, put the filling on one half of the dough circle, and close the second one on top and securely secure the edges. All that remains is to connect the 2 tails of the workpiece to each other so that they hold securely. This way you will get neat miniature dumplings. Place them ready-made on a surface sprinkled with flour and away from each other. Afterwards, boil or freeze.

To cook dumplings, you will need to place them in already actively boiling salted water. The total cooking time should be about 10-12 minutes after the liquid boils again. The larger the dumplings are, the longer they need to cook.

Cooking dumplings with pork

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

For the test you will need:

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

For minced meat you will need:

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

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

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

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

Freezing and storing dumplings

If you plan to freeze and store dumplings for a long time, then first place a cutting board sprinkled with flour with fresh preparations in the freezer for about 40-50 minutes. At the same time, they should lie away from each other. When the dumplings are frozen enough, you can pour them into a bag or box. It is also convenient to use special stands for storing treats in several tiers.

You can quickly and easily prepare the filling for homemade dumplings from different types of minced meat. It can be made from poultry, beef, pork. Another good option is mixed.