Delicious homemade dumplings: photo recipe, video, tips

What kind of meat to use for minced meat

The filling for dumplings is usually prepared with meat. The more types of meat are mixed when preparing minced meat, the tastier and juicier the filling in the finished dumplings.

From goose meat, duck meat or fatty meaty chicken, you can easily prepare a very tasty and juicy filling, which is ideal for homemade dumplings.

The recipe for minced pork dumplings is one of the juiciest options for preparing the filling for dumplings. To ensure the juiciness of the pork filling, when selecting meat, you do not need to opt for fatty varieties of pork; the ideal option would be a lean but soft part of the neck.

Meat for preparing the filling is used of any type, from any part of the carcass:

1. Beef;
2. Pork;
3. Chicken;
4. Lamb;
5. Veal.

In addition to classic types of meat, minced meat for dumplings is made from turkey, venison, bear meat and salmon. Meat is often taken of one type or several types and varieties of meat are chopped and mixed in arbitrary quantities.

Types of filling for dumplings: recipes

Dumplings are made in various countries of the world; recipes for homemade dumplings, Georgian khinkali, Asian manti and Chinese wontons are popular in Asia, China, and the Caucasus. Regardless of whether the dish belongs to the national cuisine, dumplings are made by hand, but they use their own national recipes for minced meat for filling.

The most delicious and juicy dumpling fillings are minced pork with beef, lamb or veal. In addition to the traditional composition, minced chicken composition is especially popular. Fish and vegetables are prepared less often, and such unusual fillings are very rarely made:

1. Meat filling. Beef and pork meat, chopped in a blender or minced in equal proportions, is mixed with a bunch of parsley (cilantro) and the minced meat is diluted with beef broth for juiciness.
2. From meat with vegetables. Twisted minced meat for dumplings (you can take a ready-made store-bought one) is combined through a meat grinder with vegetables fried in oil - onions with grated carrots - and mixed until smooth.
3. Minced chicken for dumplings. Chicken meat is first separated from the bones. Dumplings made from minced chicken breast - white poultry meat - can be given to children. For adults, it is better to make the filling from two types of chicken meat - thighs and chicken fillet. Or mix the twisted chicken fillet with any minced meat minced in a blender.
4. Fish filling. Fish fillet for minced fish for dumplings from fatty fish - salmon, fresh or lightly salted trout - is passed through a meat grinder along with the onion. Salt and pepper to taste. When choosing low-fat varieties with dry meat, liquid butter is added to the minced fish to make it juicier in the finished dumplings.
5. Mushroom filling. Mushrooms (preferably fresh) are boiled in salted water, chopped into small pieces and fried with butter and onions in a frying pan. To make an original filling for dumplings, minced meat is prepared from pickled mushrooms - champignons, wild mushrooms, aromatic porcini mushrooms - with the addition of green onions and a hard-boiled chicken egg.
6. Cabbage filling. Sauerkraut with salted lard, onions and garlic must be twisted through a meat grinder. Season the minced meat with salt and ground black pepper.
7. Cottage cheese. Cottage cheese with a fat content of 3%, 5% or 9% is mixed with chopped dill and green onions. Season the curd filling with salt and pepper to taste.
8. Juicy turkey stuffing. The turkey fillet is thoroughly ground in a blender and green onions and mayonnaise are added.

What can you add to minced dumplings?

You need to add garlic and spices to the minced meat, a lot of onions. The minced meat for dumplings is made without onions, but to make it juicy, it is diluted with cold water. Simple additions will make the thick minced meat on dumplings super juicy and soft. When twisting meat, you can add flavoring additives to the meat filling:

• a piece of fresh white cabbage;
• raw potatoes (one potato will be enough);
• a slice of zucchini;
• grated radish;
• chopped pumpkin;
• fresh or frozen greens;
• pieces of ice or dilute the minced meat with ice water.

Advice from the Wonder Chef. The onion is added to the minced meat raw, but if your family members have problems with the gastrointestinal tract, then before adding the onion to the filling, it is better to first stew it in vegetable oil to soften it and remove bitterness.

Such additives will give the dumplings a traditional taste, add tenderness to the meat and make the dumplings juicy and juicy. Whether you need to add an egg to the minced dumplings will depend on the thickness of the filling. Liquid minced meat for dumplings will become thicker if you add dense meat to it, break a chicken egg, or put it in the refrigerator to harden a little.

Chef's recipe for dumplings from cooked minced meat

✍ Ingredients for the dough:

• Premium wheat flour - 600 g.
• Eggs – 3 pcs.,
• Milk - 150 ml.,
• Vegetable oil - 2 tbsp. l.,
• Salt - to taste.

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Preparation:

1. Sift 2/3 of the flour into a wide bowl and add salt. Pour vegetable oil into the well made in the flour. Add cold milk and knead the dough until smooth. Cover the dough with plastic wrap and leave for 40 minutes. Then add the rest of the sifted flour and knead for another 10 minutes. The dumpling dough is ready.
2. Remove the prepared minced meat from the refrigerator, add a handful of grated butter (for ease of chopping, the butter can be frozen) and put it back in the refrigerator for 20-30 minutes.
3. Roll out the dough thinly and use a shot glass or glass to cut out circles.
4. Place 1 tsp in the center of each round. filling, wrap and pinch the edges. It turned out to be a semicircle. Connect the 2 corners and blind them well. Place the finished dumplings, lightly sprinkled with flour, in a single layer on a plate or board.
5. Add salt, pepper and onion to boiling water. Pour the dumplings into the water, stir, wait until it boils and cook for 8-10 minutes, stirring with a slotted spoon. Freeze the leftover dumplings. Serve the dish with sour cream, herbs and broth.

For how long you can store dumplings in the freezer, read the previous article.

Minced meat for dumplings: composition

The soft structure of minced meat is directly related to its composition. What you are going to make the minced meat for dumplings from, what the composition of the filling will be and the proportions of the ingredients need to be understood before preparing the dumplings.

How to make minced meat for dumplings soft and how to dilute it to make it soft? The question is relevant, and we will try to figure out how to make the right minced meat for homemade dumplings, so that the dumplings stuck with meat filling can be cooked in a saucepan immediately or frozen semi-finished products for future use without loss of taste.

Minced meat for dumplings has a specific composition, its own cooking characteristics and often differs in composition from minced meat for meat cutlets. You need to understand that classic dumplings are cooked in water in a saucepan or in broth. When cooking dumplings, properly prepared filling and dough should cook well, become soft, juicy, but not overcook and impart a minimal amount of their flavor to the broth.

1. Classic minced meat for dumplings is made from 3 parts pork with a layer of lard and 2 parts beef. To the classic meat ingredients you need to add 2-3 onions, salt and ground black pepper.
2. To make the base composition more uniform, it can be diluted with milk and water.
3. The meat and onions, cut into pieces, are twisted 2 times through a meat grinder; if necessary, the minced meat is beaten so that the meat is softer and more uniform.

Serving: 1

40 min

175 kcal per 100 g

Cooking dumplings

There are several ways to make tasty homemade dumplings.

• 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. To quickly prepare dumplings for a large family, a special round-shaped device with hexagonal cells may be indispensable. 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 of the mold by lightly tapping them with 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.

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

Juicy minced pork for dumplings

When choosing pork meat, pay attention to the freshness of the pork and the absence of the specific smell inherent in pork. From the shoulder and neck pulp, the minced meat will turn out soft and the dumplings will be juicy.

Compound:

• onions – 2 pcs.;
• fresh pork pulp (moderately fatty) – 500 g;
• ground black pepper;
• salt – 0.5 tsp;
• garlic – 1-2 cloves;
• milk or cold water (how much filling will take);
• dry universal seasoning.

Recipe for delicious minced pork dumplings:

1. Wash fresh pork meat in one piece and cut into cubes.
2. Place about half a glass of milk or water in the refrigerator.
3. Then we peel the onions and garlic cloves and chop them.
4. Next, put the onion in a blender or food processor and chop it to a fine paste.
5. After this, we grind the meat through a meat grinder along with the garlic.
6. Then twist the chopped pork again.
7. Place minced pork, grated onion in a deep bowl, add salt, pepper, and seasoning. Mix.
8. Next, take a small lump of minced meat in your hand and throw it onto the surface of the cutting board, beating it. Place in a clean container.
9. In this way we beat off all the remaining ground meat.
10. Then visually determine the resulting density of the minced meat. If the minced meat on the dumplings is thick and dense, then add pre-cooled milk to it in small portions - dilute the minced meat and mix immediately.
11. That's it, the minced meat is ready, put it on the rolled out unleavened dumpling dough and make dumplings.

In addition to the ingredients listed in the recipe, nutmeg, red pepper or universal seasoning are also added to the minced pork for dumplings to taste.

Ground beef on dumplings

When giving preference to beef, choose meat for minced meat without films and tendons. It is better to dilute dry and dense ground beef with ground lard, melted butter, or mix ground beef with pork fat (lard).

Ingredients: a piece of fatty fresh beef (preferably beef brisket) weighing 500 g; onions – 1 pc.; garlic – 4 cloves; ice water – 50 ml; a mixture of ground pepper and salt - to taste.

Recipe for making minced meat for dumplings. Scroll the beef, peeled onion and garlic through the middle mesh of a meat grinder. Add salt and pepper to the minced meat. Knead the mass, kneading it with your fingers, and at the end pour cold water into the minced beef for dumplings.

Homemade dumplings with cabbage

Ingredients:

• flour 400 g,
• water 150 g,
• egg 70 g,
• vegetable oil 20 g,
• salt to taste,
• cabbage 500 g,
• butter 50 g,
• sugar 50 g.

Preparing dumplings:

Mix flour, water, salt, egg and oil in a bowl.

Knead the dough with your hands. When it starts to come away from your hands, transfer it to a cutting board or surface sprinkled with flour.

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Continue kneading, adding a little flour or water if necessary (it all depends on the quality of the flour).

I usually knead in a bread machine, the dough turns out excellent. Watch the dough form, adding water or flour if necessary. There is no need to add butter or egg.

Without adding vegetable oil, the dough will stick together and you will have to constantly flour the work surface, juices and finished dumplings. With oil, the dough becomes more viscous and does not stick to anything.

Grind the cabbage in a food processor.

Add sugar and butter.

Beat everything in the food processor again. Transfer to a deep plate.

Cut a piece of dough and roll it into a long sausage.

Cut the sausage into equal pieces weighing approximately 5 g.

Using a rolling pin, roll out each piece into a round shape.

Spread about 5 g of filling onto a teaspoon.

We pinch it in our favorite way.

Juicy minced chicken for dumplings

Minced chicken is especially popular among lovers of homemade dumplings. Chicken meat is affordable, and ready-made semi-finished products are easy to buy in the store. The low calorie content of chicken allows you to prepare your favorite food in a dietary version - dumplings with minced chicken.

Ingredients: chilled chicken (flesh) – 500 g; onions – 1-2 pcs.; dill greens - a bunch; salt, ground black pepper.

How to cook minced chicken on dumplings. To make the minced chicken juicy and soft, grind the chicken and onions through a meat grinder 2-3 times. While kneading the filling, add salt and pepper. This is how we check the quality of minced chicken. If it is dry to the touch, dilute it with cream and sour cream.

If it sticks to your fingers and does not form a lump, then beat it so that the filling reaches the desired consistency. It is recommended to keep the prepared minced chicken in the refrigerator for at least 20 minutes. When the filling has frozen, you can start making dumplings.

How to cook the most delicious minced meat at home on dumplings

The most delicious dumplings, as you know, consist of delicious dough and tasty filling. The minced meat for dumplings should first of all be homemade. Store-bought semi-finished meat products are inferior in taste to homemade minced meat. It’s easy to prepare juicy minced meat for dumplings at home, knowing the most delicious recipe.

Ingredients: pork – 3 parts; beef – 2 parts; lamb – 1 part; onions – 3 pcs.; garlic – 5 cloves; cilantro - a bunch; salt and pepper to taste.

Preparing minced meat for dumplings. We pass beef, pork and lamb through a meat grinder. Scroll through the onions and garlic cloves interspersed with the meat. Add chopped cilantro to the crushed mass. Knead the minced meat for about 10 minutes. We make dumplings, filling the dough with filling so that when making them, the minced meat remains inside the dumpling.

So, the taste of dumplings directly depends on the quality of the minced meat. Now you know how to make juicy minced meat for dumplings at home. Bon appetit, we wish everyone successful and delicious dumplings!

Homemade dumplings according to my grandmother's recipe

Greetings, dear friends! Admit it honestly: do you know how to cook homemade dumplings - very tasty, with thin dough and juicy filling that don’t get overcooked? I won’t be very surprised if most of you answer me no, because I know from personal experience that making real homemade dumplings is much more difficult than, for example, baking Easter cakes. My grandmother taught me how to prepare classic dough for dumplings, as well as how to make dumplings. And for me there are no tastier dumplings and dumplings in the world!

When my little daughter grows up, I will also teach her how to make dumplings at home, just as my grandmother taught me. Well, if you also want to learn how to make homemade dumplings, and learn all the secrets of preparing delicious dough for dumplings, then welcome to my kitchen. So, let's go homemade dumplings with thin dough and juicy filling - photo recipe at your service.

Ingredients:

For the dumpling dough:

• 150 ml. water
• 150 ml. milk
• 500 gr. premium flour
• 1 egg
• 1 pinch of salt

For filling:

• 500 gr. minced pork/beef
• ½ onion
• salt and black pepper

Dumpling dough: classic recipe

In order to prepare classic dumpling dough: elastic, soft, convenient and pleasant to work with, I strongly recommend using premium flour, also called “strong flour,” with a high gluten content. I am 100% sure that an experienced housewife will be able to make homemade dumplings from any flour, even pancake flour.

I recommend making: Lazy dumplings with potatoes

But if you are preparing dumplings at home for the first time, look for premium flour marked “for dumplings and pasta.” Among the domestic brands I can recommend: “French Thing”, “White Queen”, “Zernosvit”. It is advisable to sift the flour.

Prepare the dough for dumplings:

Heat the water and milk to 30-35 degrees. Pour half the flour into a spacious bowl, add milk and water, beat in the egg and don’t forget about salt.

Mix our future dumpling dough first with a spoon. Gradually add the rest of the flour until you see the dough begins to knead.

Next you need to work with your hands, because only with your hands can you feel the dough. We begin to knead the dumpling dough with our hands directly in the bowl, if the dough sticks to our hands, add more flour. When you see that the dough “doesn’t want flour” anymore, divide it into two parts, cover with a towel, and leave it alone for at least 30 minutes.

Preparing the filling for homemade dumplings:

In a bowl, combine minced meat, finely chopped onion, salt and pepper.

Mix the minced dumplings thoroughly until smooth. Ideally, it is best to use fresh, not frozen minced meat.

Next is the most difficult part, we need to roll out the dumpling dough correctly. Dust the work surface with flour, take half the dough and start kneading. While the dough sits under the towel, it will float a little, so we need to knead it a little to get rid of the stickiness.

Next, use your fingers to form a flat cake from the dough, and begin to roll it out with a rolling pin left and right. Remember to constantly dust the surface with flour to prevent the dough from sticking to the countertop.

During the rolling process, you need to constantly sprinkle flour on top of the dough, and rub the flour into the dough in a circular motion over the entire surface. You will see how the dough will absorb flour as you roll it out.

If, while rolling, the dough returns to its original position, then there is not enough flour, and you need to continue to sprinkle the countertop and rub the flour into the dough in a circular motion. Roll out the dough in this way to a thickness of 3 mm.

Next, we squeeze out round blanks of our homemade dumplings. My grandmother squeezes it with a glass, but for me the glass was too much, so I use a juice glass with a diameter of 6.5 cm.

Place the remaining dough back into the bowl with the dough.

Place the meat filling onto the dough pieces. I use about 1 teaspoon for each circle. There should be enough filling so that you can easily pinch the edges of the dumplings.

Next we make homemade dumplings: if you roll out the dough correctly, then there should be no problems at all with making dumplings. The dumpling dough will be smooth on top and juicy on the inside. Fold the dough circles with minced meat in half in your left hand, and pinch the edges with your right hand. We roll the dumplings into a ball and form a tuck from the free edges, as in my photo.

Place the dumplings on a floured plate and place in the refrigerator or freezer. If you put the dumplings in the refrigerator, be sure to cover them with a clean towel to prevent the homemade dumplings from drying out.

How to cook dumplings in a pan:

So, we have made dumplings, and it’s time to move on to the last stage - how to properly cook dumplings in a pan. We fill the pan with cold water at the rate of 1 liter per 10 pieces. dumplings, but the more water the better. Salt the water and bring to a boil. Using a slotted spoon, lower the dumplings into the boiling water, stirring constantly so that the dumplings do not stick to the bottom of the pan.

Then we wait until the dumplings begin to boil and completely float to the surface. In the case of frozen dumplings, it happens that the dumplings in the pan begin to boil, but do not float, so you must wait until the dumplings float, and count the time from this moment.

So, the dumplings have floated to the surface and are merrily boiling in the pan, wait 5 minutes, and then quickly take the dumplings out into a plate using a slotted spoon. Now you know how long to cook the dumplings after boiling. Even if you are 1-2 minutes late, absolutely nothing will happen to the dumplings according to my recipe - they will not boil over and will not turn into pasta with minced meat.

Serve homemade dumplings with a piece of butter. As an addition, you can serve soy sauce, water with lemon, and sprinkle with black pepper.

This completes the preparation of homemade dumplings. Friends, I’m very interested to know: how do you cook dumplings? Or don't you cook? Write in the comments and in the Home Restaurant VKontakte group!

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