To prepare a delicious dish, you should have a recipe, inspiration and desire. But in order for the meal to turn out amazing, you need to know the special subtleties. This review is about making the perfect minced meat for homemade dumplings. 5 recipes and tips.
Recipe content:
- Secrets of making homemade dumplings
- Types of filling for dumplings
- Minced chicken recipe
- Correct stuffing
- How to make juicy minced meat
- Delicious minced meat
- Minced meat at home
- Video recipes
Pelmeni is a dish associated with childhood, when the whole family gathers and makes small dumplings together. Many novice housewives begin to master the basics of culinary art with dumplings. And although at first glance it seems that everything is very easy: I kneaded unleavened dough, filled it with minced meat, sealed the edges and boiled it in water. However, this simple dish has its own secrets.
Secrets of making homemade dumplings
- The consistency of the dough should be elastic and steep, so you can't overdo it with liquid.
- It is advisable to sift the flour through a sieve onto the countertop and make a small depression in the resulting slide, where add salt, water and eggs in a thin stream.
- The dough is kneaded only in warm water or warmed milk, gradually and around the circumference, in one direction, picking up flour from the edges to the middle. Otherwise, it will be more difficult for the ingredients to combine.
- The finished dough should be covered with a clean towel and allowed to rest for half an hour. It will "breathe" without weathering. During this time, the gluten will swell and give the dough the necessary elasticity.
- The readiness of the dough is checked by pressing with a finger: a dimple remains, which means that it is ready, it springs back, not elastic enough. And immature dough will be more difficult to work with.
- To make the dough tender, it should be kneaded in milk with the addition of butter.
- The filling for dumplings is mainly prepared with meat, less often with fish. Any kind of meat is used: beef, pork, chicken, lamb. There is also minced meat for dumplings from turkey, goose, salmon, bear meat, venison, since dumplings are molded in many countries. Meat can be used independently, or it can be combined in equal quantities.
- Be sure to add onion or garlic and spices to the minced meat. This will make it more juicy.
- Vegetable additives can be added to the meat filling: chopped greens, fresh cabbage, grated radish. This will give the dumplings a classic flavor and extra tenderness.
- Twist the meat with onions in a meat grinder 2 times, this will make it more tender.
- To make the dumplings all the same size, the dough needs to be rolled out in one large layer of about 1-2 mm. After that, cut out circles with a glass. You can use dumplings trims to make homemade noodles.
- The filling is placed in the center of each piece. After that, the dough is folded in half and the edges are well pinched so that the juice does not flow out. The ends of the dumplings are connected to each other so that the dumpling takes on a round shape.
- The most delicious dumplings are the ratio of dough to minced meat 1: 1.
- It is customary to eat dumplings with a spoon, even if they are served without broth. Since pricking them with a fork, juice flows out.
Dumplings filling recipe: what can be put
The filling for dumplings must be juicy, giving the choice to dry meat, like chicken breasts, you should definitely mix it with a fatty variety. Many types can be chosen and combined with each other, since there are no hard and fast rules.
The most popular fillings for dumplings are pork with beef, lamb or veal. There are also more original fillings:
- Fish. Pass the fish fillet with the onion through a meat grinder, add the melted butter and mix.
- Mushroom. Any fresh mushrooms, peeled and boiled, are finely chopped and fried. Then they are mixed with sautéed chopped and green onions.
- From sauerkraut. Twist the cabbage, salted bacon and onion through a meat grinder, add grated garlic if desired and mix.
- Cheese and tomato. Stir in chopped tomatoes, grated cheese, salt, pepper and, if desired, finely chopped basil.
- From greenery. Chopped greens of onions, parsley, dill, cilantro, basil and celery are mixed with melted butter and boiled eggs.
- Chicken. The chicken fillet chopped in a blender is mixed with the twisted minced meat.
- From meat and vegetables. Any twisted minced meat for dumplings is mixed with finely grated and fried carrots and raw twisted onions.
- Curd. Stirred curd with chopped green onions.
Minced chicken: recipe
Minced chicken is considered one of the most popular, affordable and inexpensive convenience foods. This is an excellent raw material not only for the preparation of many original dishes, but also as a diet food with a low calorie content.
Minced chicken dumplings are the most popular version of the many variations of this Slavic dish. Basically, breasts are used from chicken carcasses for minced meat, and they are dry. Therefore, the main thing in preparing minced meat is to make it more juicy. To do this, you need to use the following tips:
- Minced meat should be cooked exclusively from fresh chicken, then it will turn out to be tasty, healthy and nutritious. A certain part of nutrients is lost in a frozen product.
- Do not use re-frozen chicken.
- In order for the minced meat to be soft and juicy, it must be twisted several times in a meat grinder. You should also add juicy onions and spices.
- Another secret to juiciness is to beat it off. The mass should be picked up and thrown with force on the table. Repeat this procedure 15–20 times. This mince will additionally soften and the mixture will begin to give off juice.
- Beaten egg white will add additional airiness to the chicken mass. Then it will turn out fluffy, and the dumplings are amazingly tender.
- Another way to make the minced chicken more tender is to add a little cream.
These tips will help make the minced chicken dumplings juicy, resulting in a wonderful semi-finished product.
- Caloric content per 100 g - 143 kcal.
- Servings - 1 kg
- Cooking time - 30 minutes
Ingredients:
- Chicken fillet - 800 g
- Onions - 2 pcs.
- Garlic - 3 cloves
- Parsley - a small bunch
- Salt with pepper - to taste
- Vegetable oil - for frying
Cooking minced chicken:
- Fry peeled and finely chopped onions over medium heat, in vegetable oil until golden brown.
- Add the peeled garlic squeezed through a press, fry for a minute and remove the pan from the stove.
- Grind the chicken fillet with a blender until smooth.
- Toss the minced chicken dumplings, sautéed onions and garlic. Add salt, pepper and chopped parsley.
The right stuffing for homemade dumplings
Homemade dumplings made from selected products are a real treat. Due to busyness, sometimes you have to buy semi-finished products, but sometimes you want to pamper yourself with mouth-watering dumplings with meat filling. To do this, you should not only knead a good elastic dough, but also make the "right" minced meat.
- Giving preference to beef, you should take the brisket or shoulder blade, and when choosing pork, opt for the neck or shoulder portion.
- For minced meat, it is recommended to combine pork and beef or veal. The piece of pork should be very fatty, then the dumplings will not be dry.
- It is advisable to dilute the ground beef with ground lard.
- The most delicious minced meat is a combination of different types of meat. For dumplings, poultry, lamb and even exotic forest - bear, elk and venison are suitable.
- It is better to use fresh meat, without film and veins.
- Any fish is suitable for minced fish: sea, river, most importantly with the least amount of bones. If the fish is dry, lard or butter is added to it.
- In Siberia, housewives add crushed ice, frozen blueberry, cloudberry or cranberry juice to the filling. For tenderness - ground cabbage, twisted potatoes or zucchini.
- You can flavor the mass with nutmeg and other spices.
Considering the above tips, you will get the right and tasty minced meat, which you can use not only as a filling for dumplings, but also for making cutlets, cabbage rolls or peppers.
Ingredients:
- Fresh beef brisket - 500 g
- Bulb onions - 2 pcs.
- Garlic - 1-2 cloves
- Ground black pepper with salt - to taste
- Cold water - 50 ml
Preparation:
- Cut the washed meat into small cubes about 5 mm in size.
- Finely chop the peeled onion and garlic with a blender until a fine gruel is formed.
- In a bowl, combine the minced meat, mashed onion, garlic, salt and pepper.
- Take a small lump of mass in your hands and beat it off by throwing it onto the surface of the table or cutting board.
- Pour in ice water and mix the minced meat again.
Juicy minced meat for dumplings
Dumplings are very easy to spoil if you make the wrong mince. Therefore, for its preparation, you need to remember several important tricks that will help make the mass juicy and tasty.
- Any meat you choose for minced meat must be fresh, otherwise you won't get a good result.
- You also need to consider the following features. After chopping the chicken, add the egg with sour cream and keep the minced meat in the refrigerator for 15 minutes.
- By combining varieties of meat, it is appropriate to mix beef with pork. It is better not to combine turkey with chicken, and not to supplement rabbit meat with anything.
- The ground beef can be diluted with a little beef broth. This will make it juicier and softer.
- For a higher fat content of the meat mass, it is recommended to add vegetable, olive or sesame oil. You can also add beef or pork fat.
- Still dryish minced meat can be slightly diluted with cream, water, milk, sour cream and tomato juice.
Ingredients:
- Beef pulp - 500 g
- Pork neck pulp - 500 g
- White cabbage - 200 g
- Onion - 2 pcs.
- Ice cubes - 8-7 pcs.
- Salt with pepper - to taste
Cooking minced meat for dumplings:
- Grind both types of meat with a meat grinder.
- Purée the peeled onions, garlic and cabbage with a blender or food processor.
- Combine meat with vegetables, add salt and black pepper and mix thoroughly. Cover the minced meat with foil and refrigerate for 15–20 minutes.
- Then add crushed ice cubes to the meat mass and stir again.
Delicious minced meat on dumplings
The secrets of cooking delicious, tender, juicy and aromatic minced meat are very simple. The main thing is to observe all the subtleties of its preparation:
- In order for the minced meat for dumplings to be enriched with air, it becomes softer and more luxuriant, it should be well mixed, kneading it with your fingers.
- The better the meat is chopped, the more tender the minced meat will turn out, and, accordingly, the taste of the dumplings.
- Additional products will add flavor and piquancy to the mass. It can be herbs, peppers, spices, onions, garlic and other ingredients to taste.
Ingredients:
- Fatty pork with fat layer - 500 g
- Onion - 1 pc.
- Garlic - 3 cloves
- Green onions - bunch
- Salt and ground pepper to taste
Preparation:
- Twist the pork, peeled onion and garlic through the coarse mesh of a meat grinder.
- Add chopped green onions, salt and pepper to the minced meat.
- Knead the mixture for about 10 minutes.
- Then add 30 ml of water for elasticity.
Minced meat at home
It's no secret that store-bought minced meat is always inferior to home-made in terms of taste. Self-made minced meat turns out to be more tasty and of high quality, especially if you know some of the subtleties of its preparation. Take care of a healthy diet for your family and friends, and prepare minced meat for dumplings yourself.
Ingredients:
- Lamb - 500 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Pork lard - 50 g
- Cilantro greens - bunch
- Salt with pepper - to taste
Preparation:
- Pass the lamb, bacon, peeled onion and garlic cloves through a meat grinder.
- Add salt, pepper and chopped cilantro to the resulting mass.
- Knead the minced meat thoroughly for about 10 minutes. The lightness, tenderness and taste of dumplings will depend on the quality of the minced meat.
Video recipes:
