How to prepare delicious homemade minced meat for dumplings, minced dumplings recipe. Minced meat for dumplings

Successful filling for dumplings may not only be one-component. An appetizing treat is made with composite minced meat (from several ingredients at once), with mushrooms and even vegetables. There are several secrets and tricks that will help make the mixture juicy.

Classic filling for pork and beef dumplings

A common filling option for homemade minced dumplings includes both pork and beef. Different meats are taken in equal proportions.

Ingredients:

pulp of two types of meat – 550 - 600 g;
onions – 250 g;
garlic – 50 g;
filtered water – 150 - 170 ml;
table salt – 20 - 25 g;
ground pepper – 3 - 6 g.

Preparation:

Meat products for this recipe should be used with small streaks of lard. If you choose slices exclusively with clean fillet, the minced meat will not be fat enough. You need to cut the meat into medium pieces.
First, mince two types of meat together, peeled garlic and onion pieces. Then pass the meat mixture through the vegetables again.
Connect the components together.
Add 20 g table salt. This optimal quantity for the specified amount of meat. For those who like saltier dishes, you can take 25 g of salt.
Add pepper to taste. Pour in ice water - This is what will make the minced meat juicy and not sticky. Instead of ordinary water You can take a decoction of bay leaf. This trick will make the taste of the filling even brighter and more interesting.

All that remains is to thoroughly mix the minced meat with your hands.

How to cook with cabbage

This option can be prepared from fresh or pickled vegetables. It is with the latter that it turns out especially tasty.

Ingredients:

sauerkraut (not sour product) – 400 - 450 g;
salted lard (pork) – 100 - 120 g;
non-bitter onions – 100 - 130 g;
salt.

Preparation:

Be sure to squeeze out excess liquid from the sauerkraut, otherwise the filling will be too watery. If the vegetable turns out to be too sour, you need to rinse it with water.
Salty lard cut into small pieces.
Peel the onion and chop coarsely.
Pass all the prepared components of the future filling through a meat grinder.
Add salt to the resulting mass. You can add any of your favorite spices to it. Any peppers go well with the filling according to this recipe.

Ground oregano will also work well.

From minced beef

Ingredients:

pure meat pulp – 1.2 - 1.3 kg;
non-bitter onions – 650 - 700 g;
milk/drinking water – 70 - 100 ml;
coarse salt/crushed pepper;
garlic – 3 - 4 medium cloves.

Preparation:

Rinse the beef. Dry. Chop into medium chunks.
Place the pieces of meat into a meat grinder. It is also possible to grind it in another way - with a special blender attachment.
Turn garlic and onions into pulp in the chosen manner.
Combine meat and vegetable masses. Mix well.
Add salt and pepper.
Pour in the selected liquid. Water/milk must be cold.

Repeat mixing the ingredients and immediately begin forming dumplings filled with minced beef.

Juicy filling for homemade minced chicken dumplings

Ingredients:

chicken fillet – 600 - 650 g;
white onion – 2 pcs.;
medium thick fat sour cream – 4 dessert spoons;
salt, aromatic herbs- taste;
clean cool water - 0.5 tbsp.

Preparation:

Peel the onion and chop it finely. There is no need to chop the onion along with the meat. It is enough to make its pieces miniature.
Cut off even the smallest membranes and all excess from the chicken fillet. Twist it using a meat grinder.
Mix the meat mixture with chopped onion and all the dry ingredients stated in the recipe.
Lastly, add sour cream to the mixture. This version of the filling recipe involves using milk product along with water. Sour cream makes the mass juicy and very tender. Then pour in water.
Mix the ingredients well with your hands.

The finished mass should be soft, but not spread, but hold its shape well. Using the same principle, you can make the filling from minced pork.

For Chinese dumplings

Chinese dumplings are prepared with various fillings. But its meat version is especially popular among Asian cooks and housewives.

Ingredients:

mixture of two types of meat (pork/beef) – 250 - 300 g;
onion – 1 pc. (small);
coarse salt - to taste;
sesame oil – 0.25 small. spoons;
soy sauce – 3 dessert spoons;
dry ginger – 0.5 small. spoons.

Preparation:

If you only have fresh ginger root on hand, then you need to peel it from the thick skin and chop it using fine grater. But it is more convenient to use already dried ginger.
Chop the onion into cubes. They should be of such a size that they are not too noticeable in the meat.
Use a blender to turn the fillet of two types of meat with streaks of fat into minced meat.
Add all other stated ingredients. Don't forget about saltiness soy sauce. It may be enough for the filling and you won’t need to add additional salt.

Mix the ingredients thoroughly. Cool the filling and only then use it for its intended purpose.

Vegetarian option made from vegetables

Even vegetarians can easily treat themselves to dumplings. To do this, the fillings that make up them must be exclusively vegetable.

Ingredients:

raw juicy carrots– 150 g;
Chinese cabbage – 250 - 300 g;
celery stalks – 100 g;
onions – 100 g;
boiling water – 300 ml;
cinnamon – 2 g;
sesame oil – 25 ml;
salt, pepper - to taste.

Preparation:

Pour boiling water into the pan. Cook cabbage in it. To do this, just cook the vegetable for 5 - 6 minutes over high heat.
Drain the cabbage in a colander. Squeeze. Chop very finely with a sharp knife. Squeeze gently again.
Grate the carrots on a medium-mesh grater. Squeeze. Combine with cabbage.
Add washed and finely chopped celery stalks and chopped onion.
Add salt. Mix the ingredients.
Combine sesame oil with spices. Warm up for a couple of minutes. Cool.

Pour the cooled butter into the filling. Use it when making dumplings.

Filling for Lenten dumplings

During fasting, you can eat tasty and nutritious food. You can even treat yourself to dumplings, but with fish filling and not the usual meat filling.

Ingredients:

pollock fillet – 550 - 600 g;
refined oil – 60 - 70 ml;
onion – 150 g;
salt, sugar - to taste.

Preparation:

To prepare a delicious filling, first of all you need to take the fish pulp (without the smallest seeds) and grind with a meat grinder or blender.
Chop the onion randomly (finely) and fry until browned in the selected oil. Add to already ready onions fish. Sprinkle everything with a pinch of sugar and salt.
After stirring, fry the ingredients together for 1 minute.

Homemade dumplings are much tastier than store-bought ones. When they are cooked, the aroma spreads throughout the apartment. Minced pork dumplings add extraordinary juiciness and tenderness to the dish. With this filling, the dumplings will never turn out dry.

Before preparing the minced meat, a piece pork meat should be washed in cool water. Then, without drying, grind in a meat grinder. A little water that remains on the surface of the meat will add juiciness to the finished product.

If you like meatier dumplings, then take the brisket. If you love more lean food, then you can use ham or neck.

In addition to pork, it is recommended to add a little spices, salt and a pinch of sugar to the minced meat; a little sweetness will emphasize the taste of the filling and make it brighter. If you don't like garlic, you don't have to add it. You can add ground black pepper and crushed sweet red pepper.

Some housewives advise grinding the onion along with the pork pulp. Many cooks cut onions into small cubes. This allows you to maintain juiciness and spicy aroma vegetable.

The ingredients for the minced meat should be selected in such a volume that from the first bite you can understand the taste of the filling, and not pick at the dumpling to see the contents.

You should not add grated potatoes or soaked bread to the minced pork dumplings to increase its fluffiness. The filling itself turns out tender.

To grind a piece of meat, you can use a hand or electric meat grinder. To get textured minced meat, the meat must be chopped on a board with a hatchet.

The minced meat should be thoroughly kneaded for 5-10 minutes. After this, it should not stick to your fingers or be very elastic. Dumplings filled with this filling will turn out juicy and tasty.

There are many known ways to do minced dumplings at home. If you understand only a few of the secrets, then your favorite treat will always turn out deliciously appetizing, and family members will rush home to enjoy aromatic homemade dumplings on a quiet, cozy evening in pleasant company.

Recipe 1. Classic

Ingredients:

pork pulp - 900 g;
onion - 100 g;
garlic cloves - 4-5 pcs.;
spices and salt - to taste.

Cooking process:

For cooking classic minced meat take boneless pork meat, salt, black and red pepper, garlic and onion.
Cut the pulp into small pieces so that they fit into the meat grinder tray. Garlic and onions should be peeled.
Chop the prepared vegetables. You can pass them through a meat grinder or chop them with a knife. Garlic can be crushed using a garlic press.
Mince the pork using a fine or medium sieve. If the meat has veins, then it needs to be twisted twice.
Add salt and prepared spices. Mix thoroughly until smooth. It is important that the spices, onions and garlic are distributed evenly throughout the filling.
All is ready. The minced meat can be stored in the refrigerator. To avoid chapping, it should be covered cling film.

Advice! To make the minced meat the most juicy, pour 4-5 spoons into it clean water or meat broth.

Recipe 2. With herbs

Ingredients:

fatty pork meat with layers of lard - 500 g;
onion greens - 1 bunch;
turnip onion - 1 pc.;
salt and also ground pepper- taste;
garlic cloves - 3 pcs.

Cooking process:

If the pork is young, it is preferable to chop the meat finely. In other cases, it is passed through a large grinder along with onions.
Finely chop the onion and crush the garlic with a press. Add to meat mixture. Pepper and salt.
Knead for ten minutes, adding a little water, until a soft, airy mass is obtained.

Recipe 3. With the addition of chicken fillet

Ingredients:

pork pulp - 300 g;
chicken fillet - 300 g;
bulbs - 2 pcs.;
herbs and spices - to taste;
salt - 1/2 tsp.

Cooking process:

Cut chicken and pork fillet into pieces.
Finely chop the onion.
Mix the ingredients, add spices and salt.
Grind everything in a meat grinder using an attachment with medium-sized holes. Appetizing minced meat The pork and chicken mixture is ready, you can fill dumplings with it.

Recipe 4. With nettle and parsley

This minced meat is made on the basis classic way preparations. A mixture of chopped greens can make up up to half the volume of meat and is added to the minced meat at the kneading stage.

To achieve homogeneity of the mass, it is advisable to add a raw egg and stir, gradually diluting with meat or vegetable broth.

Recipe 5. With beef added

Ingredients:

beef, pulp - 500 g;
bulbs - 2 pcs.;
pork neck, pulp - 500 g;
ice cubes - 5-6 pcs.;
white cabbage - 200 g;
pepper and salt - to taste.

Cooking process:

Grind two types of meat pulp in a meat grinder.
Chop cabbage, garlic and onions in a blender.
Add black pepper, salt and vegetables to the meat. Mix thoroughly.
Cover minced beef and pork with cling paper or film and place in the refrigerator for 15-25 minutes.
Add crushed ice cubes to the resulting mixture and mix thoroughly.

Which meat is best for minced meat?

To make the dumpling treat tasty and safe, you need to take a responsible approach to the selection of pork meat for the filling.

It is best to use meat from that part of the carcass that lacks small bones: ham, neck, brisket, etc. Before preparing minced meat, make sure that there are no bone fragments on the piece of meat. Subsequently, it can be very difficult to remove them.

You should buy pork from trusted sellers who comply with its storage conditions. If you purchase meat in a store, check the shelf life, the integrity of the packaging and the temperature in the refrigerator.

The type of meat should be pleasant, not weathered, there should be no foreign odors, mucus or uncharacteristic color. You should pay attention to the absence of a dense film on the fat, which is a sign that the animal is not young.

Step-by-step recipes with photos will tell you how to prepare minced dumplings with your own hands. Put a little work and a lot of love into this process to make the dish delicious and unique.

It is very difficult to find out where dumplings came from, since their analogues, with their own national characteristics, so many. For example, Chinese dim sum, Georgian khinkali, italian ravioli. But the cooking principle is the same - wrapping the minced meat in dough. If everything is simpler with the dough, then not every housewife knows how to make the filling for dumplings so that it turns out to be of high quality juicy minced meat. Let's talk about it.

general information

There are many secrets when preparing dumplings, for example, the edges of the dough should be thicker - this helps to maintain their shape during cooking. The filling for dumplings can be very varied: mushrooms, fish, chicken and vegetables, but the most popular, especially in Russia, is meat. Nowadays most people consider this dish a daily meal, although this was not always the case.

In the old days, and dumplings appeared in our country in the sixteenth century, they were considered purely festive and family dish. Then they even used it to tell fortunes. Cooked for big family several hundred products and something special was placed in one of them, for example, pepper. The one who came across it had to be successful and happy. When planning to cook dumplings, listen to these tips experienced housewives, maybe one of the tips will help you make an excellent dish.

As you know, minced meat should not spoil the main dish; moreover, it should be juicy, tasty and aromatic. To get this result, you need to follow some recommendations. We will now tell you about some of them so that you can delicious filling for dumplings.

Average minced meat recipe

The filling for meat dumplings is prepared from following ingredients: V equal shares pork and beef - one kilogram, one onion, butter - 50 grams, egg - one, garlic - two cloves, ground red and black pepper, salt, a pinch of basil or parsley.

In the event that someone from the family has peptic ulcer stomach or allergies, there is no need to add garlic. If you use this recipe correctly, the minced meat will turn out great. It will be possible to prepare high-quality and wonderful dish, which will delight everyone who attaches itself to it.

Secrets of preparing minced meat for dumplings

If you want an excellent filling for dumplings, then buy beef, lamb and pork of exceptional freshness. When choosing beef, take young veal, then the dumplings will be the most tender. It is better to reschedule the preparation of a dish for another time than to cook it from the wrong material. best meat. Using all three of the above types of meat in the recipe at once, adhere to the following ratio: fatty pork - 350 grams, lamb - 250 grams, veal - 550 grams.

Wash all this meat well and blot it with a kitchen napkin. This must be done, as water can spoil the final product. Now we will try to answer all your questions regarding how to do good fillings for dumplings. The recipe is for minced meat.

Preparing the meat filling for dumplings

We cut our washed and dried blanks into large-sized bars. Next, peel one large head of garlic and two large onions. We pass the first one through a garlic press, and cut the second one into three parts. Grind the meat and onions twice in a meat grinder, in this case the minced meat will be softer. Pepper and salt the resulting mass, add garlic to it. Mix thoroughly and - first secret - add medium fat cream - 150 ml.

If you have more fatty cream on hand, add less of it. They will give the dumplings a very delicate taste. The second secret is this: when the mass is too liquid, add one potato, minced in a meat grinder. But this shouldn't happen. Cover the minced meat with a cloth and let it sit for 20 minutes. This is a mandatory condition. You need to put it into the dough with a teaspoon. We hope that your filling for meat dumplings was a success.

Minced meat for dumplings from two types of meat

One type of minced meat should be lean, the other fatty. Today we will tell you how to prepare the filling for pork and chicken dumplings. The ingredients listed below should be enough for about a hundred dumplings: 300 grams of pork pulp, the same amount of chicken fillet, two onions, half a teaspoon of salt and spices to taste. The recipe is probably the simplest, it takes ten minutes to complete.

Wash and dry the meat, then cut the pork and chicken fillet into small pieces, chop the onion, prepare spices and salt. Install a nozzle with medium-sized cells into the meat grinder and scroll through all the components. If the result is juicy minced meat, then everything was done correctly.

Recipe for dumplings stuffed with minced meat

If you learn how to make high-quality fillings for dumplings and dumplings, then everything else will work out for you, and you will constantly delight your family great dishes. We believe that all the lessons have been learned. So, let's start preparing real Russian dumplings. We will make a lot of them, about 250 pieces, taking into account the fact that we will freeze some of them until next time. We will once again pay special attention to the preparation meat filling. For it we will need: 0.8 kg of pork and beef, 400 grams onions, to taste - pepper and salt.

For dough: one kilogram wheat flour, two eggs and one and a half glasses of water. First of all, we prepare the dough, and while it is warm, we make the filling. Grind the pork in a meat grinder. In the case when the pork is lean, we take the same quantities, but if it is fatty, then there should be a little more beef. Onions can also be combined with meat, but we recommend doing this in a blender, then it will not look like mush and, accordingly, you will get juicier than dumplings. Place the chopped onion and minced meat in a separate bowl, pepper, salt and now mix everything very thoroughly.

Cooking dumplings

The filling for the meat dumplings is ready, now there is very little left. We make dumplings, but every housewife knows how to do it, and besides, she can involve the whole family in this. After the entire surface of the table is covered with them, all that remains is to weld tasty dish. Dip our dumplings into salted boiling water, adding Bay leaf and other favorite seasonings.

Cooking time is approximately five minutes. You need to check the readiness yourself, not really trusting this question to the recipe. After the dumplings float, you need to wait a couple of minutes, take one out, put it on a plate, break it in half with a spoon and take a sample. Serve ready-made dumplings on the table with sour cream or butter. You can use mustard, mayonnaise or any other sauce. Some eat it with the broth, others sprinkle it with finely chopped herbs. Bon appetit!

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to make dumplings and how to cook them correctly.

Dumplings- this is a dish from boiled products from fresh yeast-free dough filled with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This universal dish- dumplings are good for both everyday use, and for a festive feast.

Minced meat for filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

IN Soviet time home cooking dumplings united several generations in one kitchen. We made dumplings with the whole family on weekends large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not original Russian dish. The reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word “dumpling” is borrowed from the languages of the Finno-Ugric group. It comes from the word “pelnyan”- bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions Russian Empire, in the mid-19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, you can buy dumplings in supermarkets in the form of a frozen semi-finished product with various fillings It’s not difficult, but dumplings prepared at home yourself are still considered delicious. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Prepare dumpling dough It's quite simple at home. Use flour for the dough premium. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.

Dough recipe for water dumplings without eggs

This classic recipe dumpling dough. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.

You will need:

flour - 500 grams;
drinking water - 1 glass (200 ml);
salt - half a teaspoon.

How to cook:

Sift the flour well to enrich it with air.
Make a mound of flour on the table or in a deep bowl.
Make a small well in the flour and pour in a thin stream of water.
Knead the dough until it is smooth and elastic.
Cover up ready dough cling film or a towel to prevent it from airing.
Let the dough rest for 15-20 minutes, then you can start making dumplings.

Dough recipe for water dumplings with eggs

Dumpling dough with added chicken eggs comes out soft and elastic.

You will need:

flour - 500 grams;
eggs - 2 pcs.;
salt - 1 level teaspoon.

How to cook:

Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
Lightly beat the eggs with a fork in a separate bowl.
Make a small well in the flour and pour the eggs into it.
Stir salt into warm water until it is completely dissolved.
Pour water into the well in a thin stream.
Knead the dough until it becomes homogeneous and no longer sticks to your hands.
Cover the finished dough with cling film or a towel.
Let the dough rest for 15-20 minutes, then you are ready to cook.

There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:

Minced meat for homemade dumplings

Homemade minced meat is main secret delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in freezer for 20-30 minutes. It will be easier to prepare dumplings using frozen minced meat.

Minced pork

To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or back ham. If desired, you can remove fatty streaks from a piece of meat.

You will need:

pork - 1 kilogram;
onions - 4 pcs.;
garlic - 3 cloves;
drinking water - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the meat into small pieces.
Pass them through a meat grinder on a large mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to chopped meat.
Mix salt and water in a glass.
Stir the meat with onions, add pepper.
Gently knead the minced meat, adding salt water.
Place on a short time ready minced meat into the freezer.

Minced beef

Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

beef - 1 kilogram;
onions - 6 pieces;
milk 2.5% fat - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Clean the pieces of meat from tendons and films. Cut it into small pieces.
Pass the meat and onions through a meat grinder using a large mesh.
Mix milk, salt and pepper.
Pour the mixture into the minced meat and mix it well with your hands.
Place the finished minced meat in the freezer so that it freezes a little.
Take out the minced meat and you are ready to cook.

Minced chicken

Chicken meat is a dietary low calorie product. Dumplings stuffed with minced chicken turn out juicy and tender. To prepare it, use chicken breast.

You will need:

chicken meat - 1 kilogram;
onions - 2 pcs.;
drinking water - 2 tablespoons;
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the chicken fillet into small strips.
Skip chicken fillet and onions through a meat grinder.
Mix salt with water. Add salt water and pepper to the minced meat.
Stir the minced meat.
Place the finished minced meat in the freezer until it freezes a little.
Take out the minced meat and you are ready to cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times it was popular among housewives special form for preparing dumplings, which increased the speed of modeling and was indispensable in the manufacture large quantity products.

IN Lately comfortable ones appeared kitchen appliances for making dumplings at home - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.

Homemade dumpling maker

This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:

high speed of work - 10-12 kilograms of dumplings per hour;
all dumplings are of the same regular shape;
has several attachments - for preparing dumplings/ravioli, for rolling out dough.
easy to use.

Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The operating principle of mechanical and electric dumpling maker same. How to make dumplings using a dumpling maker, watch the video:

Mold for making dumplings

A simpler and no less convenient device for making dumplings. It is also called a manual dumpling maker. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Dumpling molds are made from metal or durable plastic.

Using a mold for making dumplings is quite simple:

Sprinkle the mold a small amount flour so that the dough does not stick.
Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
Place the first layer of dough on top of the dumpling maker. Make small, neat indentations in the cells of the mold with your fingers so that the dough does not tear.
Place the filling in them.
Place the second layer of dough on top.
Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
Trim excess dough from edges of pan.
Carefully remove the finished dumplings from the cells and place them on a floured surface.

Hand sculpting

Each family has its own method of modeling and its own shape of dumplings. We will tell you about traditional way making dumplings by hand:

Dust the work surface with flour to prevent the dough from sticking.
Roll out the dough with a rolling pin to a thickness of approximately 3-4 mm. Turn the layer periodically to ensure an even thickness of the dough.
Using a glass, cut out circles from the dough.
Remove excess dough. Then it can be rolled out again and the procedure repeated.
Place some filling in the middle of each circle.
Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
Flour a large flat dish or cutting board.
Place the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cooking dumplings with minced meat is quick and easy:

Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
Add half a bay leaf and 2-3 allspice peas.
As soon as the water boils, place the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again to prevent them from sticking to each other and to the walls of the pan.
Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
Immediately after cooking, remove the dumplings and place on plates. Meat dumplings can be served with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.

Lean beef dumplings are lower in calories - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) to prepare minced meat and carefully remove excess fat layers.

Homemade chicken dumplings are considered more dietary - approximately 175-180 kcal per 100 grams.

Homemade dumpling sauce

You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.

You will need:

sour cream 15% fat - 250 grams;
fresh herbs (dill, parsley) - 1 small bunch;
garlic - 2 cloves;
ground pepper (black or red) - to taste.

How to cook:

Finely chop the garlic with a knife, press it lightly with the flat side of the knife to release the juice.
Chop the greens.
Place herbs and garlic in sour cream.
Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

To prepare dumpling dough, use premium flour.
Knead the dough well until it becomes elastic and pliable.
For minced meat, choose fresh, chilled meat without bones, veins or fat.
Before preparing minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!

For the dumpling dough:

Flour – 2-2.5 kg

(we use a lot of flour in the dough for dumplings - since we have at least 10 batches of dumplings),

Egg – 1 pc.

Water – 750 ml

(the amount of water you need to take is as much as the yield of dumplings you need, if you don’t need a lot, reduce it)

Salt – 0.5 tsp.

For the meat filling in the dumplings:

Pork – 1 kg.

Lard (layers with meat) – 400-500 gr.

Onions – 3 pcs.

Garlic – 4 cloves.

Egg – 2 pcs.

Salt, pepper - to taste.

To cook and serve dumplings:

Water - approximately 4 liters.

Salt - to taste.

Onions – 1 pc.

Bay leaf – 3 -4 pcs.

Butter – for greasing the finished dumplings.

Sour cream - for the sauce.

Ketchup (homemade or store-bought) – for sauce.

Cooking process:

Let's prepare the dough for homemade dumplings:

Sift the flour onto the table, make a well in the middle, add salt, egg, water and begin to knead slowly.

Knead until it becomes elastic. We entrust this work to our men.

You can also knead the dough for dumplings using a bread machine, putting all the ingredients into it: first everything is liquid, then loose. But when the dough is ready, you need to mix flour into it with your hands to make it a little stiffer. In this case, the maximum amount of flour should be added based on technical characteristics your bread machine, calculating the proportional ratio of water (no more than 600 g of flour per batch).

We give ready-made dough for dumplings, rest a little (covering it with a towel for about 20 minutes) and allow the gluten to swell.

During this time, we will prepare minced meat for homemade dumplings.

Wash the pork and meat layers thoroughly, cut and grind through a meat grinder along with onions and garlic. Add salt, pepper, eggs to the prepared minced dumplings and mix well.

Let's start making dumplings.

On a table well sprinkled with flour, roll out two circles with a diameter slightly larger than our dumpling mold (approximately 25 cm).
Sprinkle the pan with flour and cover with one circle of dough. We press a little into the holes with our fingers and begin to place the minced meat. When the minced meat is placed (in each cell we put a ball of minced meat slightly smaller than Walnut), cover with the second circle of dough, spread with your hands over the entire surface of the dumplings and roll with a rolling pin.

We remove excess dough from the edges (we also use it during the cooking process), turn the mold over and, tapping on a rolling pin, knock out our dumplings onto a floured table.

Place the finished pork dumplings on trays and into the freezer.

Make dumplings until either the minced meat or the dough is completely used. Remaining unleavened dough can be used to prepare lazy mushroom pies according to the recipe.

Boil the dumplings in salted water, adding a whole peeled onion and bay leaf, until full readiness. This is about 5-7 minutes after boiling.

Although it is believed that when the dumplings float to the surface, they are ready.

Posting boiled dumplings either portioned onto a platter or onto a large shared plate.

Grease the top of our homemade dumplings with butter and stir.

All that remains is to quickly prepare the sauce for the dumplings. Mix sour cream and ketchup (in our family we always use this sauce when serving dumplings, it’s very tasty!).

Or simply serve sour cream, ketchup, vinegar, mustard separately. This is who already loves it. Be sure to add pepper on top.

If desired, dumplings can be consumed in the form of soup (with the broth in which they were boiled).

Enjoy your meal!

Best regards, Anyuta and Notebook recipes