We make minced meat for pork dumplings. How to prepare delicious homemade minced meat for dumplings, minced dumplings recipe

Making homemade dumplings is a family process and loved by many. We have collected for you best recipes!

Wheat flour premium 450-500 g
Water 250 ml
Chicken egg 1 piece
Minced meat 500 g
Onion 150 g
Salt to taste
Ground black pepper to taste

Prepare minced meat. For homemade dumplings it is better to take mixed minced meat- from beef and pork.

Add finely chopped onion.

Season with salt and pepper.

Mix well.

Sift the flour.

Add salt and egg.

Pour in water.

Knead elastic dough.

Divide the dough into three parts.

Roll out into a rope.

Cut into pieces 1 cm thick.

Form “coins”.

Roll out the flatbreads.

Place a little minced meat on each flatbread.

Pinch the dumplings into your usual shape.

Recipe 2: Delicious Homemade Pork Dumplings

Wheat flour 3 cups
Water 1 glass
Onions 2 pcs.
Vegetable oil 2 tbsp. l.
Salt to taste
Ground black pepper to taste
Pork 600 gr

Sift the flour and place 2.5 cups on a plate. Leave half a glass in reserve. Gradually pour water into the flour, stirring with a spoon. When the dough reaches a thick consistency, proceed to hand kneading. Knead the dough thoroughly. It should be elastic and not stick to your hands. If the dough is sticky, add a little flour and continue kneading. I don't add any eggs or salt to the dough.

Cover the finished dough cling film and let them buy gluten.

During this time, we will prepare the minced meat for the dumplings. Cut the meat into small pieces and grind in a meat grinder.

Grate the onion or grind it separately in a meat grinder. This is done so that the meat does not absorb the onion juice. After all, dumplings are very tasty when they contain aromatic liquid separate from the meat.

Then mix the meat and onion, add vegetable oil, Add salt and pepper to taste. Instead of fat from meat, I prefer vegetable oil. Add a little water to the minced meat. Knead the minced meat thoroughly.

Take a small piece of dough, make a round ball out of it and roll out a fairly thin layer of cake with a rolling pin. To prevent an accordion from forming when rolling, the dough is rolled out from the center to the edges with translational movements.

Cut the dough into desired circles. I have a special glass for this with very sharp edges. All the proposed devices for preparing dumplings did not work for me, so I switched to the old, proven method. Place some minced meat in the middle of the circle oval shape. The amount of minced meat depends on the size of the cut circle.

Fold the opposite edges of the dough and, as if scrolling a little, carefully pinch the edges. Then connect the opposite ends of the product.

You get a lot of dumplings. To prevent them from drying out, sprinkle a wooden board generously with flour, place the finished dumplings on it and cover with a napkin.

Boil a large number of water, salt and place the dumplings in boiling water, stirring continuously so that the dumplings do not stick together. As soon as the dumplings begin to float, cover with a lid and bring to a boil. Cook over medium heat for about 3-4-5 minutes. The dough is very thin and the dumplings will cook quickly. It's better to cook a small amount of in several stages.

Place the finished dumplings with a slotted spoon onto portioned plates and serve hot with sour cream. You can sprinkle them with melted butter. There are many who like to eat dumplings with vinegar. There are many options, choose according to your taste. Bon appetit! I wish everyone good health!

Recipe 3: how to cook dumplings at home

for test:

water – 250 ml (faceted glass);
salt – 1 teaspoon;
wheat flour – 3 cups;
egg – 1 pc.;

for minced meat:

lean pork – 1 kg;
ground black pepper – 1-1.5 teaspoons (to taste);
salt – 1 teaspoon (to taste);
garlic – 3 large cloves;
water – 3-4 tbsp. spoons;
onions – 1-2 pcs.

Any dough needs to rest a little after kneading, so it’s more rational to start preparing dumplings by preparing the dough. Mix the egg with water and beat with a whisk until fluffy foam begins to appear on the surface. Add salt and dissolve in water.

Add flour in parts, sifting one glass at a time into a bowl of water and egg.

You may need a little less or more flour, depending on its quality, gluten, humidity and many other factors. Therefore, we divide the third glass of flour into approximately three parts. Pour two thirds into the dough, sift a third onto a table or board. Knead the dough in a bowl with a spoon until all the flour is moistened and it comes together into a rough, loose lump. Place it on the sifted flour and begin kneading with your hands.

At first the dough will turn out lumpy and uneven, but as you knead it will begin to become softer, more tender, but it should remain dense. It feels denser than dumplings. A well-kneaded dough will spring back under your palms and become smooth and homogeneous. We collect it into a bun and cover it so that the top does not dry out. Leave for half an hour.

At this time we are working on meat, preparing minced meat for dumplings. Cut the pork into pieces, peel the onion and garlic. We turn the meat in a meat grinder, followed by the vegetables. With onions and garlic, the minced meat will be juicier and tastier, but adjust the quantity to taste. If you don't like garlic, add a small onion instead.

Add salt and pepper to taste too. But do not forget that salt interrupts the taste of meat, and it is better to under-salt the minced meat a little. In any case, the broth will be salty; it’s easy to adjust the salt by adding a little salt to the broth. But excess salt cannot be removed. After adding salt and pepper, pour in cold water, so that the minced meat is easier to knead.

It is better to knead it with your hands, then the onions and peppers will be evenly distributed throughout the entire mass. Ready minced meat even after adding water it will be stiff and dense in consistency.

We divide the dough into several parts, this makes it easier to roll out and the circles will not dry out. Roll out with a rolling pin into a layer about 2 mm thick.

Cut out the dumpling circles to the size that suits you - some people like miniature dumplings, while others like larger ones. Set the cut circles aside, gather the dough scraps into a ball, and place them in a bowl with the dough.

Place minced meat on each circle. The quantity is at your discretion, but since we did not roll out the dough very thin, you don’t have to spare the minced meat; when shaping the dumplings, the dough can be stretched if there is not enough to mold the edges.

Fold the circle in half, covering the minced meat with dough. Seal the edges with your fingers, pressing the dough more tightly. Then we roll it up again, connecting the ends of the dumpling. You will get a round piece, along the edges of which you need to walk your fingers again, pressing the dough so that the seam does not come apart during cooking.

Place the stuck dumplings on a board sprinkled with flour or on flat plates and put them in the freezer. As soon as they freeze, we pack them into bags with the intention of cooking them at once.

To cook dumplings, pour water into a spacious saucepan or cauldron. Salt to taste, add bay leaves and allspice. As soon as the water boils, pour out the dumplings (if not frozen, then drop them into the water one at a time). Stir carefully, not allowing it to stick to the bottom.

As soon as the water boils again, the dumplings will gradually begin to rise to the surface. Cook them for 7-8 minutes until done.

Remove from the broth with a slotted spoon, place on plates or in portioned tureens (if serving with broth). We put butter, sour cream, mustard, vinegar, black pepper on the table - any additives you like to eat dumplings with - and invite everyone to the table. Bon appetit!

Recipe 4, step by step: delicious homemade dumplings

For the test:

kefir - 350 ml;
flour - 600-700 g;
fine salt - 1 teaspoon;
egg - 1 pc.

For filling:

minced meat (pork + beef) - 800-900 g;
onion - 1 large;
salt, pepper - to taste.

For cooking dumplings:

Bay leaf- 1-2 pcs.;
peppercorns - 3-4 pcs.

Sift a glass of flour into a large bowl. In the center of the flour mass we form a depression and beat in a large egg, throw in fine salt.

Lightly beat the egg with a fork and gradually add kefir room temperature. Instead of fermented milk product A simple one will do drinking water, however, the dough for dumplings made with kefir turns out much more tender and tastier than usual, so we recommend trying this option!

Gradually add flour, knead pliable and homogeneous dough. You may need a little more or less flour than indicated in the recipe. It all depends on its quality, as well as on the thickness of the kefir used, so we focus on the consistency of the dough. It should come out moderately stiff and not sticky, but you shouldn’t oversaturate it with flour.

Cover the prepared dough for kefir dumplings with a napkin and leave for 20-30 minutes to rest. In the meantime, let's prepare meat filling. After peeling, grind with a blender or chop the onion into as small cubes as possible and add to the minced meat. The more onions, the juicier the dumpling filling will be, but don’t overdo it! Throw in salt ground pepper and mix the mass thoroughly, achieving homogeneity.

Knead the “rested” dough again and then divide it into several parts. We form oblong “sausages”, each of which is cut into small pieces of equal size.

Lightly dip each piece in flour and roll out thin flatbread. Place a portion of minced meat in the center.

Carefully seal the edges of the cake, hiding the filling inside.

We connect the two ends of the formed “crescent”, giving the dumplings their characteristic shape. Place the pieces in one layer on kitchen board, sprinkled with flour. We keep a distance between our semi-finished products so that they do not stick together. We store the formed raw dumplings in the freezer.

We load our semi-finished products into salted boiling water. For flavor, add bay leaves and large peppercorns. After floating to the surface, soak the dumplings in the broth for about 5 minutes. The most basic way to ensure readiness is to try one dumpling.

Homemade dumplings can be served as a second course with sour cream, a stick of butter or your favorite sauces, or as a soup along with the broth in which they were boiled.

Recipe 5: How to make minced pork dumplings at home

Boiled water 1 tbsp.
Wheat flour 5 tbsp.
Salt 1 tsp.
Chicken eggs 1 pc.
Onion 1 pc.
Ground black pepper 0.5 tsp.
Minced pork 500 g
Salt 1 pinch

Gradually adding flour, knead the dough until stiff - the dough easily comes away from your hands (when we cut the dough, it should be homogeneous, like plasticine).

We place the finished dumplings on a surface sprinkled with flour and put them in the freezer - after the dumplings are frozen, they should be put into a bag and tied tightly. If you plan to cook everything at once, then there is no need to freeze.

Recipe 6: how to make homemade dumplings (with photo)

3 tbsp flour
1 tbsp water
1 egg
1 tsp salt
pepper
greenery

You can make the minced meat yourself, but due to the lack of a meat grinder in the house, ready-made minced meat was used.

Prepare the dough. Sift the flour, make a hole in the mound, break an egg into it, add salt and pour out warm water.

Mix the dough.

The dough should be elastic and easy to knead, without sticking to your hands or the table.

Place the dough in a warm bowl, cover with cling film and let it rest for 30 minutes, this will give the dough additional elasticity.

And at this time you can start filling.

Chop the onion and greens. I used a miracle blender machine. You can grind everything in a meat grinder, along with the meat.

Mix all ingredients (meat, onion, herbs, salt and pepper to taste).

This is what happened.

I added more onions to make the filling juicier, otherwise the minced meat was a bit dry. For the same purpose, many people add a little water or milk to the minced meat.

When the required 30 minutes have passed, take out the dough.

Roll out the dough into a thin layer. Rolling should be done from the middle to the edges, periodically turning (twisting) the dough. The direction of rolling needs to be changed. Then, using a special device or improvised means such as a glass, we cut out circles. Roll the scraps into a ball, knead and roll out again.

We make dumplings.

We take the circle in our hands, scoop up some minced meat with a fork or spoon, put it in the center, bend the circle in half and pinch the edges. We connect the corners together.

It’s interesting when the whole family gets together to make dumplings. And the conversations are interesting, and when someone rolls out the dough and makes circles, and someone makes the dumplings themselves, the dough does not have time to dry out.

Place the finished dumplings on a board, plate or baking sheet (you can line it with baking paper) and put them in the freezer.

We throw it into boiling salted water (you can add spices, carrots, onions and then eat dumplings with broth) and, after surfacing, cook for 7-10 minutes.

Recipe 7, simple: homemade dumplings, water dough

Flour - 3.5 Cups (+ for rolling)
Egg - 5 pieces
Salt - 2 teaspoons (for filling and dough)
Pepper - To taste
Meat - 1 Gram (half: pork and beef)
Onion - 500 grams

Measure out 3 cups of flour and sift it into a deep bowl.

Beat the eggs into the same glass and add salt.

Add water to the top of the glass and mix thoroughly.

Pour the egg mixture into the bowl with flour.

Mix everything to form a homogeneous dough. Leave it for 15 minutes.

Transfer the dough to the table, add more flour as needed, knead it for at least 7-10 minutes. Then wrap it in a bag and put it in the refrigerator.

Wash the beef and pork, dry it and pass through a meat grinder. You can use ready-made minced meat.

Peel the onion, pass it through a meat grinder or chop it in a blender. Add to the minced meat along with salt and pepper. Mix thoroughly.

When the filling is ready, you can proceed directly to making dumplings. Roll the dough into a flagellum and cut it into small pieces.

Cook the dumplings in salted water. You can add bay leaf for flavor.

Bon appetit!

Most important secret juicy minced meat for dumplings is making the right choice meat.

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

It is best if the meat is chilled, but meat that has already been frozen will also work. It must be purchased in stores that provide the right conditions storage - you must be sure that the storage temperature of the meat has been maintained and that it has not been defrosted. Meat that has already been thawed once loses most of the natural juices contained in it.

Meat purchased frozen must be properly defrosted. You cannot put it in water for this and it is better not to use the “Defrost” mode in microwave oven. You can use the microwave only if you don’t have any time to thaw the meat. In normal mode, the meat should be removed from freezer and transfer it to the bottom shelf of the refrigerator so that at a temperature of +4-5°C it slowly defrosts and the structure of its fibers is not disturbed. In this case meat juices will remain inside the pieces.

Ingredients (for 150-200 dumplings):
- 500 g fatty pork;
- 500 g 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 heaped teaspoon of salt

How to prepare juicy minced meat for dumplings:

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

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

When you make dumplings, add the minced meat and distribute it evenly over the surface of the circle of dough, leaving the edges free so that they can be pinched. Before cooking, it is better to freeze the dumplings slightly - then the dough will be denser when cooked. You need to cook the dumplings in broth or in salted water, to which you will need to add bay leaves and peppercorns.

Dumplings are a dish familiar to everyone since childhood. Almost all cuisines of the world can boast of it. The Chinese call it wontons and jiaozi; in the Caucasus and Central Asia they prepare khinkali, manti, choshura, and tatarash. The cooking principle is the same everywhere, but everyone has their own filling. Minced meat is prepared from pork, beef, poultry and fish. The most delicious is made from fresh meat that did not have time to freeze.

Classic minced meat

Ingredients

According to traditional recipe you need to mix 3 parts pork, 2 beef, 1 lard. For this amount of meat you need to take at least 3 large white onions, salt and pepper to taste.

Preparation:

The meat and onions are cut into even pieces and turned 2-3 times through a meat grinder with a coarse mesh.
Mix the minced meat, adding salt and pepper. It’s better to leave it a little short than to overdo it with spices. In the future you can ready-made dish serve salty or spicy sauce, and the defect will not be noticeable.
The mass is spread into a dense plastic bag and beat it on the board. You can do without a bag, but then the splashes will scatter throughout the kitchen. After a few hits add spoon of cold water. Stir, beat again. Water is added up to 5 times until the mixture becomes tender.

Checking the quality of the minced meat is very simple: it should not stick to your fingers, fall apart into pieces when you roll it into a ball, and not be dry to the touch. Once the filling has reached this consistency, you can start making dumplings.

Minced pork

Ingredients:

a piece of fatty pork with a layer of lard – 500 g;
onions – 1 piece;
green onions– bundle;
garlic – 3-4 cloves;
salt;
ground pepper.

Preparation:

If the pork is young, it is advisable to chop the meat finely. In other cases, it is turned through a large mesh of a meat grinder, adding onions.
Separately, finely chop the green onions and crush the garlic. Add to the total mass. Salt and pepper.
Knead for at least 10 minutes, adding water for elasticity. The result should be a delicate, airy consistency.

Ground beef

Ingredients:

500 g beef
1 large onion and
1 small potato
3 cloves of garlic,
salt and pepper to taste.

Preparation:

Even fresh beef when chopped, it does not taste tender - it must be passed through a meat grinder. Onions and potatoes are turned together with meat.
It is better to add garlic while kneading, along with salt and pepper.
If the resulting substance is not elastic enough, pour cold water into it with spoons and knead until completely homogeneous.

Minced chicken meat

If you chose white meat - chicken breast, then you need to add the onion and salt while grinding through the meat grinder and only then knead. Dumplings with this filling can be given even to children.

For adults, it is better to combine several types of filling chicken meat: breast and thighs. Onions are added when the chicken is being turned. Chopped herbs, salt and pepper are added at the kneading stage.

Minced meat with parsley and nettles

The mixture of herbs should be no more than half the meat by volume and is added at the kneading stage. Pork and beef are taken in equal proportions.

To make the mass more homogeneous, it is advisable to beat an egg into it and, while kneading, dilute it with vegetable or meat broth.

Minced meat for dumplings has its own characteristics and should be different from cutlet stuffing. The main feature is that it will be boiled, not fried. When cooking, it should impart a minimum of flavor to the broth.

The ingredients need to be selected in such proportions that you can determine the taste of the filling from the first bite, and not by picking one of the dumplings to look inside.
No additives that increase airiness - grated potatoes or bread soaked in milk - are usually added to the filling for dumplings. It should be gentle on its own.
During modeling, the filling should not disintegrate even if no eggs were added to it. It is necessary to find the optimal balance between density and splendor.

Even the most favorite dish can, as they say, set your teeth on edge if you do it continuously the same way classic recipe. If, for example, you add cabbage or salsa to simple minced meat for your favorite beef dumplings, you will get the same “ears”, only with a few more unusual taste. But there can be any number of such additives to the filling for a popular delicacy - it all depends on our imagination and financial capabilities.

Who said that bold experiments have no place in the kitchen? This is exactly how you can come up with your own own recipe the best minced meat for dumplings. Of course, it is ideal that it consists of selected meat and spices, but solutions to this culinary problem can be the most unexpected. But we'll start with the basics...

Classic filling option

One of the great people once said that everything truly brilliant is very simple. This statement is also true regarding culinary delights.

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

Ingredients

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

Preparation

First of all, the meat needs to be washed, removing all bone chips and chaff to make it easier to grind.
Next, armed with a meat grinder with small holes, we make minced meat from it. Before grinding, you need to cut the fillet into small pieces.
We clean and chop the onion in the same meat grinder.
Now let’s season our minced dumplings, that is, salt it and add pepper.
However, you should not rush to put it in the dough: the filling must be thoroughly mixed, gradually softening it with the help of prepared water. You need to pour it slowly. As a result, you should get fluffy, but in no case liquid minced meat.

* Cook's Tips
— Pork to beef parts may vary depending on your own wishes.
— If you wish, you can replace the water with milk - it will also work out very well, but, as they say, this is not for everybody.

Dumplings with lard

Sometimes the meat on the dumplings is a little dry - be it chicken or beef pulp- and you have to rack your brains over how to cook it juicy minced meat for dumplings. There is nothing simpler - you just need to add a piece of lard.

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 teaspoons. l.;
Ground black pepper – ½ teaspoon. l.

Preparation

Wash the meat, grind it in a meat grinder.
Grind the lard in the same way.
Knead the minced meat, moisten it with water, as in the first case, add the onion chopped in a food processor or blender.
All that remains is to add salt and pepper to our dumpling filling.

Filling "Three in one"

Who said that meat for dumplings must be beef or pork tenderloin? Pork “ears” are, of course, tasty, but banal. If you add a third component to the pork and beef filling - lamb, you get real yummy!

Ingredients

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

Preparation

Prepare minced meat for dumplings according to regular recipe, that is, wash the meat, cut it and put it into a meat grinder or food processor to obtain fine-grained minced meat.
We do the same with fresh cabbage - cut it into pieces, chop it and combine it with the filling to make it more tender and juicier.
The onion also needs to be twisted or finely chopped.
At the end, don’t forget to add salt and pepper.

* Cook's Tips
— To make the cabbage softer, after chopping it, you can pour boiling water over it and drain it in a colander to remove excess moisture.
— To make the minced meat finely ground, you can, if desired, pass it through the knives twice.

Pork+cabbage

For those who are not delighted with lamb and don’t like beef “ear” too much, we offer a kind of compromise option - minced pork with cabbage addition.

We get juicy, tender and in moderation fatty dish, which will appeal (literally and figuratively) to both adults and children. The proportions in this minced dumpling recipe are for only 4-6 adult servings.

Ingredients

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

Preparation

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

Chicken filling

There are many among us who, due to unsatisfactory health or for the sake of figure, cannot afford to eat pork or beef, which is high in calories and difficult for the stomach. However, chicken is also an option, and far from the worst.

Ingredients

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

Preparation

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

Nutmeg minced meat with garlic dressing

The unusual thing about this recipe for minced dumplings is that it is used nutmeg. The black pepper remains on the shelf - there is no need to put it.

Ingredients

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

Preparation

The meat needs to be chopped in the usual way, and then add nutmeg, salt and the milk component to it, knead everything. According to this recipe, it will help to emphasize the piquant taste of such dumplings garlic dressing. However, we add it to the already welded “ears”.

Ham and cheese filling

So unusual option dumpling filling – 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

You need to chop the cheese and ham very, very finely, and then add chopped garlic and salt - the filling is ready.

As you can see, there simply cannot be a definite answer to the question of how to prepare the “correct” minced dumplings, because taste is a very individual concept. And it's not that important. The main thing is the end result, that is, aromatic and tasty dumplings!..

Minced meat for dumplings is not only meat. This is a varied assortment of fillings that is constantly being improved. You can do traditional minced meat from several types of meat, such as beef and pork, you can make minced fish, and also cook vegetarian option with mushrooms for those who do not eat meat.

While the dough is resting, prepare classic minced meat. For it you will need beef and pork pulp.

For minced meat take:

beef pulp – 250 g;
pork pulp – 250 g;
cream – 60 ml;
2 tbsp. spoons of butter;
2 peeled onions;
season with salt to taste;
add ground pepper (to taste).

Cooking time: 25 minutes. The calorie content per 100 g is 320 kcal.

How to make juicy minced meat for pork and beef dumplings:

Recipe for minced pork and herbs for dumplings

The filling for dumplings can only be made from pork, onions and herbs. The minced meat is supplemented with traditional fresh herbs– parsley, dill and cilantro.

You will need:

fatty pork – 0.6 kg;
onion head (large);
ice water - 2 tbsp. spoons;
4 sprigs of herbs (dill, parsley, cilantro);
salt, red and black pepper - to taste.

You need to spend 20-25 minutes cooking. Calorie content no more than 300 kcal.

How to do:

Step 1. For minced meat, grind the meat twice in a meat grinder, chop the onion and herbs.

Step 2. Combine the minced meat with onions, herbs, salt, add a little pepper, water and mix with your hands.

Step 3. Place the minced meat in the refrigerator for 30 minutes.

Two recipes for minced fish on dumplings

Very good for filling fish will do, pitted, ground or chopped, seasoned with spices and onions.

White fish filling

Required:

white fish fillet – 0.7 kg;
2 small onions;
peeled garlic cloves – 2 pcs;
half a stick of butter;
ghee or sunflower oil;
salt, ground pepper.

Cooking will take 30 minutes. Calorie content per 100 g will be 99 kcal.

Preparing the filling:

The fillet should not be minced; the minced meat may turn out liquid. Therefore, the fish pulp must be chopped with a knife into very small pieces, season;
Cut the garlic cloves and onions into small cubes. Fry in melted or sunflower oil. Place on a plate to cool. Then mix with minced fish;
Cut the butter into cubes and place them in a container with cold water;
Place the filling (1 teaspoon) in the center of the dough flatbread, add a cube of butter on top, and carefully pinch the edges.

Red fish filling

For minced meat for 1 serving you will need:

salmon – 50 g;
sockeye salmon – 50 g.
add pepper and salt to taste.

It will take 35 minutes to cook. Calorie content - 79 kcal.

To mince the red fish, grind it using a meat grinder, add salt and pepper. Place into prepared dough circles minced fish and give them the shape you like.

Place the finished dumplings on a plate, pour over melted butter, and garnish with chopped herbs. It is good to serve fish dumplings with a sauce of sour cream and cream, lightly whipped and seasoned with salt.

Recipe for delicious minced meat for vegetarian dumplings

The filling for dumplings can be made not only from meat. There are many options, but we suggest making dumplings with mushrooms. Experiment, but follow the basic rule - the filling for dumplings should be crushed and not very liquid.

For the first option you will need:

cool buckwheat– 1 glass;
80 g refined sunflower oil;
dry porcini mushrooms – 20 pieces;
bulb.

It takes 35 minutes to cook, the calorie content of 100 g does not exceed 300 kcal.

How to do:

To prepare the minced meat, boil the mushrooms. Drain the water into a separate bowl, chop the mushrooms and fry in oil along with the onions. Then combine with buckwheat porridge and knead. The mass will be homogeneous. Dumplings with minced mushroom first bake in the oven, then transfer to pots, pour in the remaining broth, add spices and salt to taste, cook in the oven for 15 minutes.

For the second option you need:

25 g (tbsp) wheat flour;
pickled butter - a jar (300 g);
medium sized onion;
vegetable oil – 15 g;
Season to taste with pepper.

Cooking time: 40 minutes, calorie content: 299 kcal.

How to do:

Peel the onion and chop finely;
Place the marinated mushrooms in a colander or sieve and rinse with water. Leave in a colander to drain the water and dry the mushrooms a little. Then chop the mushrooms into small cubes;
Pour oil into a frying pan, heat and fry the onion;
Add fried onions and flour to the mushrooms, season with pepper and thoroughly knead the filling.

Recipe for homemade dumplings with minced chicken

Prepare dumplings from minced chicken by adding raw chopped pumpkin. It will make the minced meat lighter, bring it closer to dietary option. By the way, you can also grind it in a meat grinder.

Ingredients needed for 3 servings:

0.4 kg flour;
egg;
200 ml water;
salt to taste;
chicken fillet – 300 g;
pumpkin – 100 g;
onions – 70-80 g;
butter– 3 teaspoons.

The time required for cooking is 45 minutes, the caloric content of a serving is 220 kcal.

How to prepare the filling:

Grind the chicken pulp together with the onion using any meat grinder;
Grate the pumpkin using a fine-hole grater;
Combine pumpkin with meat and onions, season with spices, mix;
Place the minced meat in the refrigerator for 30 minutes;
Knead from flour, water, eggs unleavened dough. Wrap in a bag and leave to rest on the work table;
Roll out the dough into sausages and cut into pieces. Roll out thin circles with a rolling pin. Place the filling in the center of each and form dumplings;
The minced chicken dumplings are served with sour cream, melted butter and lingonberry sauce.

The most delicious minced meat dumplings

Serve the finished dish to the table with various sauces. Main ingredients: sour cream, herbs, ketchup, mayonnaise, vinegar, mustard, butter. From these products you can prepare sauces for every taste, just choose and combine.

For dumplings you will need:

premium flour – 1 kg;
two glasses of cold water;
two chicken eggs;
pork, beef and lamb pulp 0.3 kg each;
cabbage – 0.3 kg;
3 peeled onions;
add seasonings to taste.

It takes 40 minutes to prepare the dish. Makes 10 servings, each containing 270 kcal.

Let's look at the recipe step by step:

Step 1. Sift the flour through a sieve and form it into a mound on the work table. Make a small hole in the center and crack the eggs into it. Using your hands, knead from the edges to the center, gradually adding water. It is necessary that the eggs and liquid are not smeared on the work table, but are completely mixed into the flour. It is important to use refrigerator-chilled water for the dough. You need to knead for a long time and very carefully until you achieve homogeneity and elasticity. Then wrap it in film or a damp towel. Give it time to “sit down”, after which it will become even more elastic.

Step 2. Chop the onions large pieces. Wash all the meat with water and cut into pieces. Grind everything together. It's better to do this twice;

Step 3. Grind the cabbage, add to the filling, season with spices, and mix. Cabbage will give minced meat juiciness, it will not affect the taste of the dumplings at all, and at the same time will make the filling more tender.

Step 4. Sprinkle some flour on the table. Cut the dough into pieces and roll them into sausages. Cut the resulting sausages into pieces. Then, use a rolling pin to roll out the pieces individually.

Step 5. Place minced meat in each circle and pinch. The main thing is that the filling in the dough lies freely, then the dough will not tear during cooking and the juice will not leak out.

The filling must be juicy, so dry meat, such as white chicken, must be combined with fatty meat or vegetables. Very often, to add juiciness to dry meat, broth is added or pieces of ice are added. In addition, the chilled filling separates well from the entire mass, and making dumplings will be easier.

For vegetarian dumplings, you can use the filling from boiled potatoes, sauerkraut, which must be boiled until soft, place in a colander to drain the water. Vyatka-style dumplings are made with grated radish, fried in oil with onions.

There are a few more secrets of preparing minced meat for dumplings in the next video.