Juicy minced meat for dumplings. Minced meat for dumplings - preparing hearty meals at home

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 the 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:

1. The meat and onions are cut into even pieces and turned 2-3 times through a meat grinder with a coarse mesh.
2. 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 hot sauce, and the defect will not be noticeable.
3. The mass is placed in a thick plastic bag and beaten on a 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 - a bunch;
• garlic – 3-4 cloves;
• salt;
• ground pepper.

Preparation:

1. 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.
2. Separately, finely chop the green onions and crush the garlic. Add to the total mass. Salt and pepper.
3. 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:

1. Even fresh chopped beef does not taste tender - it must be passed through a meat grinder. Onions and potatoes are turned together with meat.
2. It is better to add garlic while kneading, along with salt and pepper.
3. If the resulting substance is not elastic enough, pour cold water into it with spoons and knead until completely homogeneous.

Minced chicken meat

If you chose white meat - chicken breast, then you need to add 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 chicken meat in the filling: 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.

What makes dumplings so uniquely tasty and satisfying? Well, of course, minced meat, cooked according to all the rules... or with a little creativity. What is a recipe for delicious minced meat for dumplings, everyone understands in their own way. There is the classic version and its variants, so you can try and choose what you like best.

To the question of which minced meat is best for dumplings, one can hardly find a definite answer - as they say, as many people as there are, so many opinions. There are adherents of dishes with lamb, and some believe that you need to mix more types of meat - for example, in addition to those mentioned, add poultry. But generally it is advised to mix beef and pork in equal proportions. It turns out quite tasty, not too fatty, they say this is a real Siberian recipe.

What to prepare minced meat for dumplings from

For the “Siberian” version, it is best to take a lean but soft part of the pork neck and beef brisket. Let's try to make this stuffing for dumplings: the recipe is classic.

You will need:

• lean pork - 250 g;
• beef - 250 g;
• cold water (from the refrigerator);
• salt - 0.5 teaspoon;
• onions - 2 pieces;
• garlic - 1-2 cloves;
• black pepper or special seasoning.

Preparation

1. Wash the meat and chop it into small pieces, finely chop the onion and garlic.
2. Pass both types of meat through a meat grinder - with garlic (twice).
3. Place minced meat, onion in a bowl, add salt and pepper (or add special seasoning). Stir.
4. Take a handful of mince and throw it hard onto the cutting board to pound it. As you beat, transfer to another clean container.
5. Check the consistency of the mixture: if it is too “dense”, add a little cold water and mix thoroughly.

We said that you can add ground pepper or seasoning to the minced meat for dumplings, but you can make it yourself. To do this, you will need ground ginger and coriander in the desired proportions - we recommend about a third of a teaspoon of each spice. Black pepper will also come in handy. Delicious aroma guaranteed.

Secrets of special juiciness

Who doesn’t like juicy dumplings, there are a lot of recipes for them! Let's look at how to make the filling for dumplings from minced meat both tasty and juicy:

• when using vegetables;
• when combining several types of meat;
• when adding water or milk.

Recipe with cabbage

You will need:

• pork - 200 g;
• beef - 200 g;
• white cabbage - 200 g;
• onion - 1 piece;
• garlic - 2 cloves;
• salt pepper.

Preparation

1. Place chopped white cabbage in boiling salted water and cook for 5 minutes.
2. Place the cabbage in a sieve or colander to drain the liquid and let cool. At this time, randomly chop the garlic and onion.
3. Scroll through the meat, adding pieces of cabbage, onion, and garlic.
4. Sprinkle the mixture with ground pepper and salt, mix well.

Option with three types of meat

This juicy minced meat for dumplings, the recipe for which is given below, comes out this way thanks to the use of different types of meat.


You will need:

• beef - 500 g;
• pork - 200 g;
• lamb - 400 g;
• onions - 2 pieces;
• flour - 1 tablespoon;
• meat broth - 0.5 cups;
• salt pepper.

Preparation

1. Dry the washed pieces of meat thoroughly with paper towels. Remove films and veins.
2. Chop in the usual way (in a meat grinder) or using a hatchet - into small pieces.
3. Chop the onion and mix it with the chopped meat in a deep bowl.
4. Salt the mixture, pepper, add flour, stir. Pour in the broth and stir again.

Viscosity and uniformity are the hallmarks of a good dumpling filling.

Beef recipe

Here's how to prepare minced beef dumplings: the recipe is simple and doesn't contain many ingredients. You might think that minced beef is a little dry, but we will tell you how to make beef dumplings juicy: to do this, you need to add a little milk or finely grated potatoes to the meat mass (one small potato is enough).

You will need:

• beef - 1.2 kg;
• onions - 600 g;
• milk - 100 ml;
• garlic 100 ml 2-3 cloves;
• salt pepper.

Preparation

1. Cut the meat into small pieces and grind in a meat grinder.
2. Grind the onion and garlic in a blender, mix with the meat mixture.
3. Add salt, pepper, pour in milk.
4. Mix thoroughly.

Now you know well how to make minced meat for dumplings juicy in various ways. And then we will share some more secrets related to consistency and more.

Here are some secrets of delicious minced meat for dumplings.

• Types of meat. Typically 50% beef and 50% fatty pork are used. But you can use only beef (with the addition of water or lard) or only lean pork.
• Raw onion. This is a classic, but if you have stomach problems or special taste preferences, it is better to stew the onion a little in vegetable oil to make it soft and remove excess sharpness and bitterness.
• Fried onion. You can add it, but remember: the dumplings will become dry inside. How to make dumplings juicy? Double the amount of onion or add crushed ice or more water.
• Greenery. A meat mixture that contains chopped green onions, parsley, and dill will turn out very tasty.

Many people are interested in exact proportions - how much minced meat is needed for 1 kg of dumplings. Usually, if the recipe is followed, one kilogram of meat produces three kilograms of the finished dish. And for those who like to measure exact quantities and want to know how many dumplings will be made from 1 kg of minced meat - approximately 100 pieces of “classic”, that is, not too large (4 cm in diameter) or 70-80 pieces of medium size (up to 6 cm in diameter) cm in diameter).

Those who want to lose weight should remember that dumplings have a high energy value, and this is due primarily to the meat filling (it contains a high percentage of fat), and then to the method of consumption - for example, with high-calorie sauces. And, of course, everything is good in moderation, so those losing weight should not overuse this dish. Although the tradition is to prepare minced meat for dumplings from beef and pork, each region of our vast country has its own culinary characteristics. Far Eastern chefs often cook with fish fillings; in the northern regions they use elk meat. Housewives from the central regions love mushroom dumplings no less than meat ones, and in the Southern Urals, along with meat dumplings, they make dumplings with raw chopped potatoes and lard (which is how they differ from dumplings).

As you can see, on the one hand, there are many nuances in how to prepare minced meat for dumplings, but on the other hand, there is nothing too difficult. Having mastered the basic methods, you will be able to use them to come up with your own unique recipes that your family and friends will certainly like.

It's no secret that the current generation of housewives grew up eating store-bought dumplings. But the fashion for homemade, homemade food is coming back. And one of the hits is that the recipe is very tasty and nutritious.

Not boring, pale and monotonous, as we are used to seeing them when we come home from work and throw the first package of dough with filling from the supermarket into boiling water, but real, aromatic, homemade and delicious dumplings.

In addition to the ideal dough, an important component is properly prepared minced meat for dumplings. Each housewife has her own recipe, often written out from her mother or grandmother from a treasured thick notebook, and sometimes her own, obtained by trial and error. After all, preparing minced meat for branded dumplings is a whole science, which has its own framework and limitations that should be followed.

Minced dumplings have a number of differences from regular ones. Why? Because it is cooked in its own juice, in small pieces. How to properly prepare such minced dumplings that will not get stuck in a hard lump in the throat, but, on the contrary, will arouse the admiration of others?

If you are preparing minced meat, it is better to take it into your own hands from the very beginning. Those. no purchased ground meat of unknown breed. Don't shave it, even if the price tag says "minced meat for dumplings" in big letters. The recipe is still not the same.

So, what is the most common recipe for minced dumplings? If we take 700 g of beef + 500 g of pork + 300 g of lard, then we will need 3 large onions. And it's all. Believe me, you don’t need to add anything other than salt and pepper to this minced dumplings. The whole secret is in its preparation. The choice of meat for minced dumplings must be approached with all responsibility. None are allowed for this recipe! Only steamed or chilled. And with the right technology, the output we will get is exactly the minced dumplings that you will want to try even without any dumplings.

Good minced dumplings are tender and melt on the tongue; they should release a minimum of nutrients and flavor into the water during cooking, but the broth that is inside each dumpling simply must be super-saturated, both in taste and nutritional value.

So what is special about such a process as preparing minced meat for dumplings? Only in diligence. First of all, we need to chop the prepared products. Cut the meat for future minced meat into even pieces, and the onion into small slices. We take the coarsest mesh into a meat grinder and turn our semi-finished products three times. This is not a reservation; if you use large or small ones, you will immediately prepare meat puree, which will no longer be suitable for dumplings. To ensure that the meat grinder does not get clogged and the process of preparing minced meat is fun and fast, the meat must be very cool. If you have a manual meat grinder, then in this case you have the right to attract male power. The efforts of your spouse will fully pay off when he tastes the prepared masterpiece.

Now comes the most important job. According to the recipe, you need to add salt and pepper to our minced meat for dumplings; if you are in doubt about the quantity, it is better to put less than the norm. And we begin to beat it on the board, of course, without fanaticism, if we don’t want to immediately start cleaning the kitchen. Gradually, for every 10 beats, add 1 spoon of ice water. Five such cycles will be enough, provided that we got about one and a half kilograms of minced meat (the approximate ratio of the original products was indicated above).

These simple manipulations during the cooking process give exactly the airiness that should be present in minced dumplings. Do not add eggs, milk or soaked loaf under any circumstances. The egg will add hardness and dryness, and milk and bread will disrupt the harmonious taste of meat, which should be present in our dumplings.

Prepare minced dumplings for health, and then the whole family will look forward to dinner with great joy!

Traditionally, dumplings are prepared with meat, or, in extreme cases, with fish. However, do not think that there are few recipes for their preparation. In fact, you can prepare several fillings for dumplings from the same type of meat. Various spices, vegetables, herbs and other ingredients are added to it, meat is combined in different proportions, and this allows you to get new shades of taste. The more recipes for fillings for dumplings you know, the more varied your diet will be.

Cooking features

When making the filling for dumplings, it is quite possible to make changes to the recipe, adjusting it to your taste. However, the basis for such culinary creativity should be a good knowledge of the general principles of preparing fillings for this type of dough product. Otherwise, you may be disappointed.

• You should not trust store-bought minced meat, unless it was made in front of your eyes from the meat you chose. After all, you don’t know how fresh and high-quality products were used in its production. The result will be more predictable if you make the filling yourself from the very beginning to the end.
• The choice of meat for the dumpling filling is of paramount importance. It is better to take lean pieces, always fresh and not frozen. The filling will be softer and juicier.
• To improve the taste of the filling, lard, tail fat or butter are often added to minced meat or fish. It is especially important not to neglect this rule when using lean beef, chicken breast or lean fish.
• There is no consensus among housewives about how much meat should be minced for filling. Some believe that it should be minced twice to make the filling more tender. Others, on the contrary, advise turning the meat only once, and through a grill with large holes, so that more juice is retained in the meat - thanks to this, the minced meat will also be juicy. If you don’t know which option to prefer, you can cook half of the dumplings according to one recipe, the rest according to another and compare. This will help you make the right choice based on your own taste.
• Many housewives, out of habit, beat minced meat intended for preparing dumpling filling. In fact, this increases its viscosity, but reduces its juiciness, since when beating, the minced meat gives up some of the liquid and becomes drier.
• To improve the taste of the filling, several types of meat are often mixed. But not all mixes are successful. For example, it is not recommended to mix chicken and turkey; it is much better to add pork to them. If you have little culinary experience, you should not include a type of meat in a recipe that is not indicated in it.

Dumplings are served with or without broth; they can be flavored with sour cream, mustard, tomato sauce, mayonnaise, and butter. But in any case, it is customary to eat this dish with a spoon, since when the dumplings are pierced with a fork, juice flows out of them, which makes the filling the most tasty and juicy.

Classic dumpling filling recipe

• pork – 0.5 kg;
• beef – 0.5 kg;
• water – 100 ml;
• onions – 0.2 kg;
• salt, ground black pepper - to taste.

Cooking method:

• Rinse both types of meat well and process, removing the film and tendons. Cut into pieces and, alternating pieces of beef and pork, grind through a meat grinder.
• Peel the onion and cut into small pieces.
• Mix the minced meat with onion, salt and pepper to taste.
• Pour a little ice water into the minced meat to increase its juiciness, stir and put in the refrigerator for half an hour. The water must be ice-cold, otherwise the expected effect may not occur.

After the specified time, you can remove the filling from the refrigerator and start making dumplings. This filling option is the most famous and popular. However, you will almost certainly also like other recipes if you try to prepare dumpling filling using them.

Filling for dumplings in Nepali style

• lamb – 0.5 kg;
• garlic – 4 cloves;
• onions – 100 g;
• ginger root – 10 g;
• fresh cilantro – 10 g;
• soy sauce – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the lamb. Pat the meat dry with a towel. Remove excess fat. Cut the lamb into pieces and grind with a meat grinder or in a blender using a knife attachment.
• Peel and grate the ginger root.
• Peel the onion and cut into small pieces.
• Finely chop the greens.
• Mix all ingredients, adding soy sauce. If desired, you can add a little more salt and pepper, depending on your taste.

The taste of the lamb filling prepared according to this recipe is quite noticeably different from the meat filling options for dumplings that we are used to. However, this taste can hardly be called exotic, so you will almost certainly like it.

Filling for dumplings in Caucasian style

• lamb – 1 kg;
• fresh cilantro – 30 g;
• onions – 0.4 kg;
• salt, pepper, cumin - to taste;
• wine vinegar (6 percent) - 20 ml.

Cooking method:

• Prepare the lamb by washing, drying with a kitchen towel, and cutting into small pieces.
• Peel the onion. Cut each onion into several pieces.
• Grind the onion and meat through a meat grinder, alternating their pieces. At the same time, grind fresh cilantro in a meat grinder.
• Add salt, pepper, cumin and vinegar to the minced meat, knead it well with your hands so that it is tender and soft.

Dumplings stuffed with minced lamb made according to this recipe resemble khinkali. They have the taste and aroma characteristic of Caucasian cuisine.

Filling for beef dumplings

• beef – 1 kg;
• lard – 100 g;
• onions – 0.3 kg;
• water – 40 ml;
• garlic – 3 cloves;
• salt, seasonings - to taste.

Cooking method:

• After washing and drying with a towel, cut the beef into medium-sized pieces. Scroll them through a meat grinder.
• Grind lard using a meat grinder or blender, add it to the chopped beef. If desired, lard can be replaced with fat tail fat.
• Peel the onion and cut into small cubes.
• Crush the garlic with a hand press.
• Add onion, garlic and spices to the minced meat and add salt to taste. Add some ice water.
• After kneading the minced meat with your hands, you can use it as a filling for dumplings.

The beef filling has a noble taste, it turns out lean, but at the same time juicy. Although the recipe is simple, it deserves to be included in your cookbook.

Filling for pork dumplings

• lean pork – 0.8 kg;
• onions – 0.3 kg;
• chicken egg – 2 pcs.;
• salt, spices - to taste.

Cooking method:

• Wash the pork and dry it with a towel. Trim off excess fat, remove films and veins. Cut into small pieces and grind using a meat grinder or blender.
• Chop the onion by hand using a knife and add to the minced meat.
• Break the chicken eggs into a bowl with minced meat.
• Sprinkle with salt and pepper.
• Knead the minced meat with your hands, cool for half an hour in the refrigerator.

Pork filling is softer and more tender than beef or mixed minced meat, however, the calorie content of the dish will be slightly higher.

Filling for chicken or turkey dumplings

• chicken or turkey breast fillet – 0.6 kg;
• onions – 0.2 kg;
• garlic – 5 cloves;
• butter – 50 g;
• salt, spices - to taste.

Cooking method:

• Rinse the poultry meat in running water and pat dry with paper napkins.
• Pass the garlic cloves through a press.
• Remove the skins from the onion. Cut it into small pieces with a knife.
• Cut the poultry meat into large pieces, put them in a blender and grind. Instead of a blender, you can use a meat grinder.
• Add onion and garlic to the prepared minced meat, pepper and salt.
• Knead the minced meat thoroughly with your hands.
• Melt the butter and pour it into the bowl with the minced meat, stir it again with your hands and use it as a filling.

Thanks to the addition of butter, the poultry meat filling is not dry, but tender and pleasant to the taste. Dumplings made according to this recipe do not have a very high energy value, so you can afford them even if you are on a diet. Of course, it is not advisable to organize such a feast often.

Filling for pike dumplings

• minced pike – 0.5 kg;
• sour cream – 100 ml;
• onions – 100 g;
• salt, pepper - to taste.

Cooking method:

• Peel the onion and grate it on a coarse grater.
• Mix it with minced fish.
• Add sour cream, preferably full fat, and mix thoroughly.

The pike filling turns out very tender and juicy thanks to the addition of sour cream. This recipe will appeal to those who love fish or who have a fisherman in the family who often returns home with a rich catch.

If you decide to make the filling from fatty fish, you can omit sour cream or replace it with a small amount of cream.

In addition to onions, you can add radishes, carrots, cabbage to the fillings for dumplings, but not too much, otherwise the minced meat will turn out to be too liquid.

By showing your imagination, you can invent quite a few of your own recipes, each time serving a new dish from the dumplings category.