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Are you wondering how to make minced meat for dumplings juicy and tasty? Yes, there are several subtleties in this matter, which I will definitely tell you about along the recipe. And I won’t languish for a long time, I’ll start right away. My first secret is double minced meat, that is, mixed stuffing. And in this case I’m not talking about the classic 50/50. Today I did without beef. My minced meat for pork and chicken dumplings.
For those who have never tried it, such a tandem may seem strange. But, believe me, there is nothing unusual about it. Plus, pork and chicken go well together. What is the final taste like? In my opinion, it’s like it’s made from just pork. Which makes me personally happy. That is, the chicken does not slaughter it in equal proportions.
Here I want to dwell on one more point. It is not mandatory, but desirable. Minced meat for dumplings is juicy (more juicy) if fresh meat is used in preparation, rather than frozen (and then defrosted). Unfortunately, this is not always possible. But if you still have it, then you should definitely use it!
My second secret for making minced meat for dumplings juicy and tasty is a lot of onions! Bulb. A lot of. It will add juiciness, taste and aroma to the filling. Simply an irreplaceable product here! Garlic will not be able to act as an equal substitute in this case.
The third secret is also in the onion! If half of the onions used are added raw to the minced meat, and half is sautéed, the minced meat will be softer. This time I did this - I rolled the raw chicken fillet through a meat grinder together with the chicken fillet, and mixed the sautéed one separately into the already minced pork. In fact, the order in which the ingredients are combined does not play a big role here. The main thing is that in the end the minced meat is well mixed.
Well, the fourth secret of how to make minced meat for dumplings juicy and tasty is to forget about eggs. Some housewives also add an egg to the minced dumplings, as when preparing cutlets. There is no need to do this here. At the initial stage, it will only make the consistency more liquid, which is completely unnecessary, but after boiling, on the contrary, it will make the minced meat dry. It's better to leave the egg for mixing
