Delicious minced pork for dumplings. Delicious filling for dumplings made from different types of minced meat

Minced meat for dumplings is not as difficult to prepare as many housewives assume. For especially tasty and juicy filling Several types of meat are used. Usually it is pork and beef, but sometimes they take lamb and chicken. In choice meat ingredients you need to approach it with all responsibility, it is advisable to use not a frozen semi-finished product, but purchase fresh product(chilled or steamed). Of course, if you don’t have time to prepare minced meat, then you can buy ready-made ones, for example, the same pork and beef or combined. If you choose the right meat, then at the end you will get exactly the minced meat that you want to eat even without any dumplings.

The meat is thoroughly washed, cut into pieces, and ground into minced meat in a meat grinder. There is also a secret here: you should use the largest mesh in the meat grinder and turn the meat 2-3 times. If you use a fine mesh, you risk getting a puree-like mass at the end, which is not at all suitable for dumplings. Spices, salt, pepper are added to the resulting minced meat and be sure to onion. Some people prefer to put in chopped meat A little lard, but this is an option for everyone. Eat special types minced meat with spices. This could be coriander and ginger. These dumplings will have a special aroma and taste.

Making dumplings is a very painstaking process. But all your efforts will pay off when you serve this dish to your loved ones.

To prepare dumplings according to this recipe, you can purchase ready-made minced chicken, but the dish will turn out tastier if you prepare the filling yourself. For this we use chicken fillet or chicken drumsticks, you can buy a whole chicken and separate the meat from the bones.

Ingredients:

For the test:

wheat flour - 3 tbsp;
water - 2/3 tbsp.;
salt - 1 tsp;
egg - 1 pc.

For minced meat:

chicken fillet - 600 g;
onions - 2 pcs.;
salt pepper.

Cooking method:

Sift the flour, mix with salt, add the egg, pour in water. Knead the stiff dough. Leave it for 30 minutes, covered with a cloth towel.
We pass the chicken fillet through a meat grinder along with the onion. Salt and pepper the resulting minced meat. If desired, add your favorite spices and herbs.
Roll out the dough thinly and cut out circles using a small glass.
Place a teaspoon in the center of each circle. minced chicken. Carefully pinch the edges of the dough.
Boil dumplings in boiling water with added salt. Place on a plate and add butter. Serve with sour cream.

Interesting from the network

Minced pork is still considered a fairly fatty product, so it can be combined with beef or chicken. Chopped herbs will significantly enrich the taste of minced meat. Parsley and dill work well.

Ingredients:

pork tenderloin - 500 g;
egg - 1 pc.;
onions - 2 pcs.;
salt - ½ tsp;
black pepper - to taste;
garlic - 2 cloves;
universal seasoning for pork.

Cooking method:

We thoroughly wash the pork, dry it, and cut it into pieces. We pass the meat through a meat grinder.
Peel the onion and cut into several pieces. Peel the garlic. Grind the ingredients in a blender (meat grinder). Add to minced meat.
We also send the egg, seasoning, and salt there. Mix the resulting mass thoroughly and immediately use it to prepare dumplings.

A simple dish without any special frills, but it turns out tasty and satisfying. This dish is prepared faster than classic dumplings, which is why it was called that - “ lazy dumplings" The dish is not boiled in water, but baked in the oven under special sauce. If tomatoes are missing, you can replace them with tomato paste.

Ingredients:

For minced meat:

pork - 400 g;
onions - 2 pcs.;
beef - 400 g;
black pepper;
salt.

For the test:

flour - 400 g;
water - 100 ml;
salt - a pinch;
egg - 2 pcs;
vegetable oil - 2 tbsp. l.

For the sauce:

ripe tomatoes - 4 pcs.;
vegetable oil - 2 tbsp. l.;
bell pepper - 1 pc.;
onion - 1 pc.;
garlic - 3 cloves;
sugar - 1 tsp;
greens - optional;
pepper, salt.

Cooking method:

Sift the flour, add eggs, water, salt and oil. Knead soft dough. Leave for 30 minutes.
We wash the pork and beef and pass it through a meat grinder.
Add chopped onion and spices to the resulting minced meat. Mix the mass thoroughly.
Let's do it vegetable sauce. Finely chop bell pepper and onions. Fry the vegetables in vegetable oil until the peppers are soft.
For vegetables we send tomatoes, previously peeled and diced. Mix the mixture and cook for 5 minutes.
Add chopped garlic, salt, sugar, spices to the sauce (you can choose any to your taste).
After the vegetable mass boils, add chopped herbs, stir, turn off the heat. Our sauce is ready.
Roll out the dough into a thin layer (2 mm), spread the minced meat. Roll the dough into a roll, cut into 5 cm pieces. Carefully pinch each mini-roll on one side.
Grease the mold with oil. We place our rolls with the tuck side on the bottom of the pan.
We water the peculiar “roses” with vegetable sauce.
Bake in the oven (200°C) for half an hour. Sprinkle the finished dish with herbs and serve with sour cream.

Now you know how to prepare minced meat for dumplings according to a recipe with a photo. Bon appetit!

You can make many dishes from minced meat. These include cutlets, casseroles, meatballs, pies, and, of course, dumplings. We have offered two options for minced meat, which are excellent for dumplings, and one way to prepare delicious and hearty dish, called “lazy dumplings”. Experienced chefs will tell you how to deliciously cook minced meat on dumplings:
It is believed that the more types of meat you put in the minced meat, the tastier it will be. It is good to use a combination of minced pork, beef, lamb and chicken.

Best suited for minced dumplings pork neck and lamb brisket.

To remove the skins from tomatoes, you need to dip them in boiling water for a few minutes. The films can be easily removed. If this is not done, then there will be hard films in the sauce that will ruin the taste of the dish.

After kneading the dough, it is advisable to leave it for half an hour, covered with a cloth towel. During this time, gluten will be released from the flour, the dough will become more pliable and elastic.

The tastiest minced meat is obtained when home cooking when meat is ground in a meat grinder or blender. But you can buy it already ready minced meat in the shop.

Minced dumplings will turn out especially juicy if you combine it with vegetables, for example cabbage. Try this option: take pork (200 g), beef (200 g), fresh cabbage (200 g). Add minced meat with garlic (2 cloves), onion (1 pc.), salt and pepper. In this case, the cabbage should be finely chopped and dipped in boiling water for a couple of minutes, then placed on a sieve to remove excess liquid.

Minced meat will acquire an unforgettable aroma and taste if you add a little chopped parsley or dill.

Before passing the meat through a meat grinder, thoroughly clean it of veins and films. You can not throw away the resulting meat scraps, but cook meat broth based on them.

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 serve the finished dish with 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, spoons are poured into it. cold water 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.

Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed on from generation to generation, teaching their children. Today, not every housewife undertakes to make dumplings at home, because modern women very busy. But, you must admit, sometimes it’s still worth setting aside a couple of hours to surprise and delight your family.

Why homemade dumplings are better than store-bought ones

There are several reasons why it is better to prepare the most delicious dumplings at home than to buy ready-made ones in the store:

homemade dumplings are tastier (for example, they have more filling);
you know exactly what they consist of;
they are cheaper;
always fresh (at least if they are in the freezer, you know how long they have been there);
You can get the whole family together to make dumplings, and family work always brings you closer together.

Of course, the question involuntarily arises: aren’t homemade dumplings harmful, since their calorie content is quite high? Let's put it this way - if you eat them in the first half of the day and no more than 200 grams, then they will not harm your figure. How many calories are in dumplings depends on the ingredients: the number of eggs, type of flour, type and fat content of meat (for example, lamb fattier than beef). Dumplings with minced chicken will be lower in calories than with pork.

Dough for dumplings

Dough recipes for delicious dumplings quite a lot, but we'll look at the traditional one. In order for the dish to turn out tasty, you need to take into account a number of nuances.

The first and main rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before preparing dumplings at home, close all the windows.
Knead the dough only with warm water or heated milk, otherwise it will be more difficult for the ingredients to combine.
After kneading ready dough Place in a warm place for 30 minutes so that the gluten “disperses” properly and the dough becomes elastic and sticky enough.
The dough for dumplings can also be kneaded in a bread machine - this way you don’t have to waste energy (after all, this is a rather difficult task), and it will settle right time warm, because the stove creates the necessary temperature regime. Just pour everything into the mold first liquid ingredients, then dry (or vice versa, if the instructions for your model require it) and set the “Dough” mode.
Check the dough by pressing with your finger: if a dimple remains, then it is ready; if it springs back, it means it is not yet elastic enough (it is more difficult to work with unripe dough - when rolling it constantly tends to shrink).

It is believed that the steeper the dough, the tastier it is in dumplings. But don't overdo it - if it turns out too steep, it will be very difficult to sculpt with. Watch the video.

How to properly knead dumplings. The best and simplest recipe

In order for the dough to turn out “correct” as in the photo, it is necessary to maintain the proportions and knead it properly. Dumplings are made quickly if you follow all the details of the recipe.

You will need:

flour - 3 cups (depending on the variety - more may be required);
water - ½ cup;
milk - ½ cup;
egg - 1 piece;
vegetable oil- 1 teaspoon;
salt - 1 teaspoon.

Cooking step by step

Pour into a bowl warm water and milk, break an egg there and add salt. Stir until the salt dissolves.
Sift the flour onto the table or into a large bowl, make a depression in the slide and pour the previously prepared solution into it.
First mix everything with a spoon, then knead a little with your hands. Add vegetable oil (it will give elasticity) and continue kneading. If you are kneading in a bread machine, pour the oil directly onto the mixer (the flag that spins and kneads the dough).
Leave for 30–40 minutes in a warm place and start making minced meat.

Cooking minced meat

Recipe classic dumplings at home, it allows the use of any meat, but minced pork and beef are considered traditional.

You will need:

pork (fillet) - 500 g;
beef (fillet) - 500 g;
onions - 2 large heads;
water (cold) - 1 glass;
salt and spices - to taste.

Preparation

Rinse the meat under running water. You don’t need to drain it thoroughly - the water will still be useful in the minced meat.
Remove the films and veins (although many dumpling lovers do not mind the veins in the filling). If the meat doesn't seem fat enough to you, you can add a little lard.
Chop the meat by hand or grind it in a meat grinder (through the middle mesh). To make the minced meat more soft, you can skip it twice.
Grind the onion through a meat grinder (or cut into small cubes). Some housewives add a little finely chopped cabbage to the minced meat to add juiciness, but this is at your discretion.
Mix everything, add spices and salt. If desired, you can finely chop a couple of cloves of garlic. Leave in the refrigerator for 30 minutes, covered with cling film (tightly so as not to dry out).
Remove the minced meat from the refrigerator and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. The dumplings will be juicy inside. Instead of water, you can add milk - it will add a special taste.

Cooking dumplings

There are several ways to deliciously cook homemade dumplings so that they are juicy.

Traditional. Roll the dough into a sausage and cut it into equal pieces. Dip them in flour and roll them out with a rolling pin. Place a portion of meat on each “pancake” and cover it in any way: with a pigtail, crescent, circle, etc.
Using a glass. Roll out a large piece of dough and use a round glass to make circles of dough. Also spread out the filling and make dumplings in any way. Form the remaining dough into one lump again and roll out again. The disadvantage of this method is that each time it becomes more difficult to mix the scraps.
With dumplings. For instant cooking dumplings for big family may be indispensable special device round shape with hexagonal cells. Roll out a large piece of dough (not too thin, because you will have to stretch it a little later) and place it on the dumpling maker. Place the minced meat into the cells, pressing each portion a little (if you do not press, there may be too little filling). Place another sheet of dough on top and roll out with a rolling pin until the edges of the cells appear. Then knock the dumplings out easy shape by tapping a rolling pin or just using your fingers.

Once you've made a couple hundred dumplings, it's time to put the pan on the stove. There should be approximately two-thirds of the total volume of water so that there is space for the dumplings and they do not stick together. Throw the products into the water one or two at a time (you don’t need to throw everything in at once, otherwise they will immediately stick together and become wrinkled) and stir gently with a slotted spoon. Until they boil, they need to be stirred periodically, but not too often. After boiling, cook the dumplings with meat for 5–7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon. As you can see, cooking does not take much time.

You can serve homemade dumplings with broth, sour cream, butter, sprinkle them green onions, season garlic sauce etc.

There are many options for making dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to use your imagination and, of course, take into account the wishes of your household.

Minced meat for dumplings made from beef and pork is traditional filling popular dish Russian cuisine. Now on store shelves you can see a huge assortment of these products, differing in size and fillings. But still, the store-bought version will never compare with homemade dumplings.

Equal amount of beef and pork for dumpling filling – best option. It is this combination that makes it soft, juicy and aromatic. Pork meat itself is too fatty, while beef, on the contrary, is lean, dry and tough. Therefore, individually they will not give the desired result. It is not advisable to change the proportions of minced meat. There are several secrets to make it airy, more tender and juicy, without experimenting with the amount of main ingredients.

The ideal meat for minced meat is fresh, or even better, fresh. Frozen meat preparations- a bad option, because they contain a lot of excess liquid, and when defrosted they lose and useful material, and taste.

Ingredients:

300 g beef;
300 g pork;
1 egg;
2 onions;
4 cloves of garlic;
salt, ground black pepper.

Preparation:

Prepare the meat: remove films and tendons, rinse and dry. Grind the finished product by passing through a meat grinder at least 3 times.
If possible, chop the onion in a blender and add to the meat. If you don't have a blender, take a little more time, but chop it as finely as possible.
Salt and pepper the meat and onions, add the garlic passed through a press.
Beat the egg well with a fork and also add to the minced meat.
Knead all ingredients well and beat. To do this, gather the mass into a lump, then suddenly, with all your strength, throw it onto the table. Repeat this 15 times. This will make the minced meat very soft and juicy.
Now your filling is ready and you can form real homemade dumplings.
If you think that the mixture is liquid, you should not change the proportions of meat and add more beef. It’s better to mix ground bread crust into the minced meat. If, on the contrary, you think that the mass is a little dry, add well-beaten egg white.

Homemade minced meat for dumplings with cabbage

The minced meat prepared according to this recipe contains rather unusual ingredients. But, believe me, its taste, juiciness and tenderness will conquer even those who are not an ardent fan of such a dish as dumplings.

Ingredients:

500 g pork;
500 g beef;
2 onions;
200 g fresh white cabbage;
0.5 tbsp. milk;
salt, pepper to taste.
1 egg

Preparation:

It is extremely important that the onions and cabbage are chopped very finely. Sprinkle the cabbage with a little salt before adding it to the minced meat and use your hands to release the juice.
Gently stir the onion and cabbage into the meat minced.
Salt and pepper, add an egg.
Make a small depression in the minced meat and gradually pour milk into it. The mass should not be liquid.
Having reached the desired consistency, begin to form dumplings.
IN ready dish The cabbage is not noticeable at all, but gives all its juiciness to the meat and makes the dumplings incredibly tasty.

If you like a variety of spices, then minced pork and beef, seasoned with spices, you will definitely like it.

Ingredients:

300 g pork;
300 g beef;
1 egg;
1 onion;
½ tsp. ground ginger;
½ tsp. ground coriander;
salt pepper;
greens optional.

Preparation:

Add beaten egg, salt, pepper, spices and finely chopped herbs to the meat minced through a meat grinder.
Mix everything thoroughly and let the mixture stand for 15 minutes so that the meat is saturated with the aroma and taste of spices.

Real Siberian dumplings They are prepared from three types of meat and have their own subtleties, thanks to which the filling always turns out very juicy and aromatic.

Ingredients:

300 g pork;
300 g beef;
300 g lamb;
3 onions;
300 g cabbage;
3 cloves of garlic;
salt pepper;
crushed ice

Preparation:

Crush the garlic with a press.
Place the meat, onion and cabbage together in a meat grinder bowl and grind, passing through it 3-4 times.
Season the mixture with salt, pepper and mix thoroughly with your hands.
Next, add ice chopped into small pieces, quickly mix everything again and immediately spread the filling onto the dough.
Ice cools the minced meat well, making it easier to form the filling, and the finished dumplings turn out very juicy.
If you're not afraid culinary experiments and appreciate unusual tastes familiar dishes, then instead crushed ice You can use frozen cranberry, lingonberry or blueberry juice. These ingredients will make the taste finished products very unusual and spicy.

Now in yours cookbook there will certainly be new ways to prepare “real” minced meat for homemade dumplings. Yes, you will have to spend a lot of time on their implementation, but believe me: after trying the dumplings you made with your soul, with tasty and juicy contents, your household (and you too) will once and for all refuse store-bought analogues.

Delicious homemade dumplings cannot be compared with those sold in the store. And it’s profitable, preparing dumplings at home, profitable, practical and... safe (you never know what they can add to dumplings from the store)! And if you manage to find free time (and, basically, the desire and time to make dumplings occurs on weekends), then take an hour to prepare real dumplings at home, tasty, natural :) They can be prepared for future use and as needed boil. In this recipe I will prepare dumplings with minced pork.

For juiciness, add more onions and cold water, a little skill in rolling out dough and making dumplings, and you will easily get 80-100 pieces of selected homemade pork dumplings :) Let's start this process with cooking dumpling dough. Most universal dough- on water, it rolls out well, the dumplings come out perfect. This is what we will cook.

For the dumpling 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 the egg.

Add vegetable oil and cold water little by little and 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, take pork, onion, water, salt and ground pepper.

Grind the meat in a meat grinder along with the onion, add salt, pepper and water. Stir the minced meat until it becomes homogeneous.

Divide the dough into 2 parts.

In turn, roll out each part of the dough very, very thin, cut out circles with a glass;
For each circle of dough, place a teaspoon or slightly less of cooked minced pork;
Cover the filling with half of the dough circle;
Blind the edges so that the filling is securely hidden in the dough - you will get a crescent-shaped dumpling;
Using a twisting motion, connect the corners of the dumpling, press them firmly together with your fingers - 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 will get 80-100 dumplings with pork, if, of course, you roll out the dough thinly and use all the trimmings. Dumplings can be frozen for future use if you are not going to cook them right away. To freeze dumplings, place them 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, you can put them in one bag and store them that way.

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

Enjoy your meal!!!