What goes into the minced meat for dumplings. Juicy minced meat for pork and chicken dumplings

For dumpling dough:

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

(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)

For the meat filling in the dumplings:

To cook and serve dumplings:

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 maximum quantity flour should be added based on the technical characteristics of 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. Ready minced dumplings add salt, pepper, eggs 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, hitting the rolling pin, knock out our dumplings onto a floured table.

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

We 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 dumplings in salted water, adding a whole peeled onion and bay leaf, up to 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 butter, mix.

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).

Bon appetit!

Best regards, Anyuta and Notebook recipes

Minced meat for dumplings is not only meat. This is a varied assortment of fillings that is constantly being improved. You can do traditional minced meat You can make minced fish from several types of meat, such as beef and pork, and also prepare a vegetarian version with mushrooms for those who do not eat meat.

While the dough is resting, prepare classic minced meat. For it you will need beef and pork pulp.

For minced meat take:

• beef pulp – 250 g;
• pork pulp – 250 g;
• cream – 60 ml;
• 2 tbsp. spoons of butter;
• 2 peeled onions;
• season with salt to taste;
• add ground pepper (to taste).

Cooking time: 25 minutes. The calorie content per 100 g is 320 kcal.

How to make juicy minced meat for pork and beef dumplings:

Recipe for minced pork and herbs for dumplings

The filling for dumplings can only be made from pork, onions and herbs. The minced meat is supplemented with traditional fresh herbs– parsley, dill and cilantro.

You will need:

• fatty pork – 0.6 kg;
• onion head (large);
• ice water - 2 tbsp. spoons;
• 4 sprigs of greenery (dill, parsley, cilantro);
• salt, red and black pepper - to taste.

You need to spend 20-25 minutes cooking. Calorie content no more than 300 kcal.

How to do:

Step 1. For minced meat, grind the meat twice in a meat grinder, chop the onion and herbs.

Step 2. Combine the minced meat with onions, herbs, salt, add a little pepper, water and mix with your hands.

Step 3. Place the minced meat in the refrigerator for 30 minutes.

Two recipes for minced fish on dumplings

Fish, pitted, ground or chopped, seasoned with spices and onions, is very suitable for the filling.

White fish filling

Required:

• white fish fillet – 0.7 kg;
• 2 small onions;
• peeled garlic cloves – 2 pcs;
• half a stick of butter;
• ghee or sunflower oil;
• salt, ground pepper.

Cooking will take 30 minutes. Calorie content per 100 g will be 99 kcal.

Preparing the filling:

1. The fillet should not be minced; the minced meat may turn out liquid. Therefore, the fish pulp must be chopped with a knife into very small pieces, season;
2. Cut the garlic cloves and onions into small cubes. Fry in melted or sunflower oil. Place on a plate to cool. Then mix with minced fish;
3. Cut the butter into cubes and place them in a container with cold water;
4. Place the filling (1 teaspoon) in the center of the dough flatbread, add a cube of butter on top, and carefully pinch the edges.

Red fish filling

For minced meat for 1 serving you will need:

• salmon – 50 g;
• sockeye salmon – 50 g.
• add pepper and salt to taste.

It will take 35 minutes to cook. Calorie content - 79 kcal.

To mince the red fish, grind it using a meat grinder, add salt and pepper. Place the minced fish into the prepared dough circles and give them the shape you like.

Place the finished dumplings on a plate, pour over melted butter, and garnish with chopped herbs. It is good to serve fish dumplings with a sauce of sour cream and cream, lightly whipped and seasoned with salt.

Recipe for delicious minced meat for vegetarian dumplings

The filling for dumplings can be made not only from meat. There are many options, but we suggest making dumplings with mushrooms. Experiment, but follow the basic rule - the filling for dumplings should be crushed and not very liquid.

For the first option you will need:

• cool buckwheat porridge– 1 glass;
• 80 g refined sunflower oil;
• dry porcini mushrooms – 20 pieces;
• bulb.

It takes 35 minutes to cook, the calorie content of 100 g does not exceed 300 kcal.

How to do:

To prepare the minced meat, boil the mushrooms. Drain the water into a separate bowl, chop the mushrooms and fry in oil along with the onions. Then combine with buckwheat porridge and knead. The mass will be homogeneous. Dumplings with minced mushroom first bake in the oven, then transfer to pots, pour in the remaining broth, add spices and salt to taste, cook in the oven for 15 minutes.

For the second option you need:

• 25 g (tbsp) wheat flour;
• pickled butter - a jar (300 g);
• medium sized onion;
• vegetable oil – 15 g;
• Season to taste with pepper.

Time spent on preparation - 40 minutes, calorie content - 299 kcal.

How to do:

1. Peel the onion and chop finely;
2. Place the marinated mushrooms in a colander or sieve and rinse with water. Leave in a colander to allow the water to drain and the mushrooms to dry a little. Then chop the mushrooms into small cubes;
3. Pour oil into a frying pan, heat and fry the onion;
4. Add fried onions and flour to the mushrooms, season with pepper and thoroughly knead the filling.

Recipe for homemade dumplings with minced chicken

Prepare dumplings from minced chicken by adding raw chopped pumpkin. It will make the minced meat lighter, bring it closer to dietary option. By the way, you can also grind it in a meat grinder.

Ingredients needed for 3 servings:

• 0.4 kg flour;
• egg;
• 200 ml water;
• salt to taste;
• chicken fillet – 300 g;
• pumpkin – 100 g;
• onions– 70-80 g;
• butter – 3 teaspoons.

The time required for cooking is 45 minutes, the caloric content of a serving is 220 kcal.

How to prepare the filling:

1. Grind the chicken pulp together with the onion using any meat grinder;
2. Grate the pumpkin using a fine-hole grater;
3. Combine pumpkin with meat and onions, season with spices, mix;
4. Place the minced meat in the refrigerator for 30 minutes;
5. Knead unleavened dough from flour, water, and eggs. Wrap in a bag and leave to rest on the work table;
6. Roll out the dough into sausages and cut into pieces. Roll out thin circles with a rolling pin. Place the filling in the center of each and form dumplings;
7. The minced chicken dumplings are served with sour cream, melted butter and lingonberry sauce.

The most delicious minced meat dumplings

Serve the finished dish to the table with various sauces. Main ingredients: sour cream, herbs, ketchup, mayonnaise, vinegar, mustard, butter. From these products you can prepare sauces for every taste, just choose and combine.

For dumplings you will need:

• flour premium– 1 kg;
• two glasses cold water;
• two chicken eggs;
• pork, beef and lamb pulp 0.3 kg each;
• cabbage – 0.3 kg;
• 3 peeled onions;
• add seasonings to taste.

It takes 40 minutes to prepare the dish. Makes 10 servings, each containing 270 kcal.

Let's look at the recipe step by step:

Step 1. Sift the flour through a sieve and form it into a mound on the work table. Make a small hole in the center and crack the eggs into it. Using your hands, knead from the edges to the center, gradually adding water. It is necessary that the eggs and liquid are not smeared on the work table, but are completely mixed into the flour. It is important to use refrigerator-chilled water for the dough. You need to knead for a long time and very carefully until you achieve homogeneity and elasticity. Then wrap it in film or a damp towel. Give it time to “sit down”, after which it will become even more elastic.

Step 2. Chop the onions large pieces. Wash all the meat with water and cut into pieces. Grind everything together. It's better to do this twice;

Step 3. Grind the cabbage, add to the filling, season with spices, and mix. Cabbage will add juiciness to the minced meat; it will not affect the taste of the dumplings at all, and at the same time will make the filling more tender.

Step 4. Sprinkle some flour on the table. Cut the dough into pieces and roll them into sausages. Cut the resulting sausages into pieces. Then, use a rolling pin to roll out the pieces individually.

Step 5. Place minced meat in each circle and pinch. The main thing is that the filling in the dough lies freely, then the dough will not tear during cooking and the juice will not leak out.

The filling must be juicy, so dry meat, such as white chicken, must be combined with fatty meat or vegetables. Very often, to add juiciness to dry meat, broth is added or pieces of ice are added. In addition, the chilled filling separates well from the entire mass, and making dumplings will be easier.

For vegetarian dumplings, you can use the filling from boiled potatoes, sauerkraut, which must be boiled until soft, place in a colander to drain the water. Vyatka-style dumplings are made with grated radish, fried in oil with onions.

There are a few more secrets of preparing minced meat for dumplings in the next video.

Dumplings – popular and incredible hearty dish Russian cuisine. You can prepare them yourself at home, but the most important component is correct minced meat. Thanks to its consistency and juiciness, you can turn this dish into a real work of art and amaze all your guests with your culinary skills.

Recipe for minced pork dumplings

Ingredients:

• pork tenderloin – 550 g;
• egg – 1 pc.;
• onion – 1 pc.;
• cold water – 110 ml;
• garlic – 2 cloves;
• seasoning and - to taste.

Preparation

Before you cook delicious minced meat for dumplings, wash the pork well and cut into small cubes. Pour water into a glass in advance and put it in the refrigerator. Peel the onion and cloves of garlic, grind them in a blender, and grind the meat through a meat grinder. Place the resulting minced meat in a deep bowl, add vegetable pulp and add spices and seasoning to taste. Mix everything, form a ball and throw it on the table, beating it. After this, transfer the juicy minced meat for pork dumplings into a clean bowl and if it turns out to be quite thick, dilute it gradually with cold water, adjusting the thickness of the minced meat. Now tear off the pieces and lay them out meat mass onto rolled out circles of dough, forming homemade dumplings.

Minced pork and chicken dumplings

Ingredients:

• chicken fresh fillet– 500 g;
• low-fat sour cream – 2 tbsp. spoons;
• pork pulp – 300 g;
• garlic – 2 cloves;
• spices - to taste.

Preparation

Process the chicken fillet and pork, cut into pieces and twist through a meat grinder with a medium wire rack. Then add low-fat sour cream, squeeze the peeled garlic through a press and season with spices. Mix everything well and start making homemade dumplings.

Delicious minced meat for pork dumplings

Ingredients:

• pork tenderloin - 250 g;
• beef pulp – 150 g;
• low-fat cream – 60 ml;
• – a pinch;
• spices.

Preparation

We process and chop the meat in the usual way. Then add ground nutmeg, spices and cream to the minced meat. Mix everything well and form homemade dumplings.

Minced meat for homemade pork dumplings

Ingredients:

• pork – 2 kg;
• onion – 1 pc.;
• fresh cabbage – 200 g;
• milk – 0.5 tbsp;
• spices.

Preparation

We rinse the pork pulp, process it, cut it into small cubes and twist it through a meat grinder. Peel the onion and finely chop the cabbage together. Then lightly knead the vegetables with your hands and add salt to taste. Add vegetable mass into the meat, pour a little warm milk, thereby regulating the consistency of the minced meat. After this, mix everything thoroughly with your hands, season with spices and move on to preparing homemade dumplings.

Juicy minced meat for pork dumplings

Ingredients:

• beef tenderloin – 500 g;
• lamb pulp – 400 g;
• pork pulp – 300 g;
• onion – 1 pc.;
• parsley – 1 bunch;
• flour – 1 tbsp. spoon;
• meat broth– 100 ml;
• spices - to taste.

Preparation

Wash the pulp of beef, pork and lamb thoroughly, dry it with paper towels and carefully cut off all the films and veins. We pass the meat through a meat grinder or chop it very finely with a hatchet. We clean the onion, chop it into cubes, and chop the fresh herbs with a sharp knife. In a deep bowl, combine the prepared meat, throw in the onions and herbs, add salt, spices and flour to taste. Then mix everything thoroughly with a spoon, gradually pour into the mass hot broth and knead the minced meat into a homogeneous and viscous mixture. After that, set it aside, prepare the dough and form homemade dumplings.

The filling in this version includes three types of meat.

Products for cooking:

• Three large onions;
• Three parts pork, one part lard and two parts beef;
• Seasonings to taste.

Preparation:

1. For cooking juicy filling you will need to chop the onion and meat into small cubes and put it all through a meat grinder. You can also use a food processor or blender.
2. After grinding the products, salt and other seasonings are added to the mass.
3. The minced meat is placed in a bag and beaten well on a board or countertop several times. Then a large spoonful of cold water is poured into it and the mass is beaten again. You need to do this until the minced meat becomes tender.

Minced chicken recipe

Prepare homemade minced meat Possibly from chicken meat. It will turn out no less tasty.

Required Products:

• About a kilogram of chicken fillet;
• Salt and seasonings;
• Several onions.

Cooking process:

1. The basis of such a dish as dumplings is properly prepared minced meat. It’s even easier to make from chicken than from other meats. Wash the fillet well, then cut into strips and into very small cubes.
2. Add chopped onion, spices and salt to the shredded chicken.
3. Mix everything well so that you get a homogeneous soft mass.
4. You can add chicken spices or coriander at your discretion. It goes well with chicken meat, giving the dish an unusual taste.

Cooking with beef - step-by-step recipe

One of the most best fillings for dumplings - beef. They turn out not greasy and filling.

Products for cooking:

• Several large onions;
• About 400 grams of beef meat;
• A little water;
• Seasonings at your discretion.

Cooking process:

Please note that you can prepare dumplings using purchased minced meat, but it is better not to do this, since it is unknown how good and fresh the meat was used in the cooking process. The amount of onion and other additives is also unknown. As a rule, they are not added there.

1. You should start preparing minced meat by washing the meat. This rule is also used when cooking other meat dishes. After it dries, you need to cut it into pieces and put it through a large meat grinder.
2. Do the same with the onions, mix all the ingredients along with seasonings and spices. If the meat seems a little tough, you can add a little cold water, it will soften the mass.

Juicy and tasty minced pork

Minced pork is certainly not classic recipe, but it is most often used for making dumplings. And all thanks affordable price and yours taste qualities. It is juicy, inexpensive and filling.

Required Products:

• One large onion;
• A few cloves of garlic;
• Salt and spices for meat;
• Pork – about 700 grams.

Cooking process:

1. The meat selected for cooking must be thoroughly washed, waited for it to dry or dried with napkins, and cut into small pieces.
2. Prepare a meat grinder or food processor for chopping food. First make a mass of meat, then of onions and garlic.
3. When all the ingredients are ground, you need to add salt, pepper and meat seasonings.
4. Knead the mixture well until it becomes soft; this should be done for at least 10 minutes. And then remove it for fifteen minutes ready minced meat in the refrigerator. After that it can be used.

Traditional lamb recipe

A dish with this meat is special. Anyone who has ever tried lamb or dumplings with it will appreciate this recipe. And those who haven’t tried it will probably want to do it again.

Required ingredients for preparation:

• Two large spoons of butter;
• About a kilogram of juicy fatty lamb;
• Two onions;
• Salt and seasonings for lamb.

Minced lamb turns out bright and rich. If you are afraid that you may not like it the first time, then try adding beef. The proportions are 50 to 50. For example, half a kilogram of beef and the same amount of lamb.

Cooking process:

1. As always - Any meat should be washed well using only cold water. Clean it of excess fat and wait until it dries.
2. Next, the lamb is cut into small pieces, try to make them as small as possible. Since it is better not to use a meat grinder for this recipe. She grinds the meat too much. If you simply chop the lamb into pieces, then it better reveals its taste.
3. When you're done with the meat, you should prepare the onion: just cut it into cubes.
4. Mix the meat and onions, not forgetting to add butter and spices to the mixture. Without this, the minced meat will turn out tasteless.
5. Stir everything well and let the meat sit in the cold for a while before starting to sculpt.

Turkey

Turkey is not a frequent guest on our tables. Her meat is somewhat similar to regular chicken, but there are also differences. It is quite possible to make delicious minced meat for dumplings from it.

Required Products:

• Turkey meat - about one kilogram, but it depends on how many dumplings you want to cook;
• Several bulbs;
• Salt, nutmeg and other seasonings;
• Fresh herbs;
• A little starch if necessary.

Cooking process:

1. Wash the turkey meat, free it from fat, connecting tissues and films. Wait until it becomes dry.
2. Cut the prepared meat into medium-sized cubes, place them on some surface, such as a tray or cutting board, and put them in the refrigerator for about twenty minutes. This is done so that the pieces cool slightly and better turn into minced meat.
3. Peel the onion and pass it through a meat grinder along with the meat. Moreover, this will have to be done twice, first through large holes, and then through small ones. A food processor is not very suitable for this option. It will make the meat too small.
4. Salt the resulting mixture of turkey and onion well, add other spices, chopped herbs and stir thoroughly until smooth. To do this, you can use a mixer with a flat attachment, since it will not be easy to bring the minced meat to a shine by hand. If the minced meat turns out to be liquid, you can add a little starch to save the situation.
5. The container in which the dish in question was mixed should be covered with film or a bag and placed in the refrigerator for thirty minutes.

Ham and cheese filling

Original cooking recipe usual dish. Few people have eaten dumplings filled with ham and cheese. But this combination in itself is very tasty, so why not use it as a filling for dumplings?

Required Products:

• Approximately 200 grams of ham;
• A piece of hard cheese – about 200 grams;
• Spices as desired.

Cooking process:

Although the recipe calls for ham, you can use other products. For example, boiled sausage or bacon. It is better to take hard cheese, but if you are cooking from what you have in the refrigerator, you can replace it with processed cheese.

1. If you happen to have it at hand hard cheese, then it rubs on coarse grater, if this processed cheese, then it’s better to cut them into small pieces, since when grated they will be smeared over the surface of the grater, which causes some inconvenience.
2. Ham or sausage is cut into squares.
3. The ingredients are mixed together. Most likely, you shouldn’t add salt, since cheeses and sausages already include this component. But you can add a little black pepper, chopped herbs or crushed garlic for piquancy.

Homemade minced meat with three types of meat

Dumplings using three different types meats turn out much tastier than from just one.

Required ingredients:

• Pork – approximately 400 grams;
• About 200 grams of beef;
• Chicken or lamb meat – 200 grams;
• Several medium onions;
• A little water;
• Spices and fresh herbs to taste.

Cooking process:

1. Wash the meat, cut it into medium-sized cubes.
2. Chop the onion.
3. Grind all three types of prepared meat and onion through a meat grinder. It is better to use a medium or large grill size. A small size will make the minced meat not very successful.
4. Mix the resulting mixture well with spices and herbs. It is not necessary to use greens, but they add special taste minced meat and coloring. You can experiment with adding sweet peppers, tomatoes or carrots.
5. If the mixture is too dry for your liking, add a little water and knead everything thoroughly. For piquancy, you can use mustard or soy sauce.

To cook delicious dish you must have a recipe, inspiration and desire. But for the meal to turn out amazing, you need to know special subtleties. This review is dedicated to the preparation perfect minced meat for homemade dumplings. 5 recipes and tips.
Recipe contents:

Pelmeni is a dish associated with childhood, when the whole family gets together and makes small dumplings together. Many novice housewives begin to master the basics culinary arts specifically with dumplings. And although at first glance it seems that everything is very easy: I kneaded unleavened dough, filled it minced meat, sealed the edges and boiled in water. However, this simple dish have their secrets.

Secrets of making homemade dumplings

• The consistency of the dough should be elastic and stiff, so you should not 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 mound, where salt, water and eggs are added in a thin stream.
• The dough is kneaded only for warm water or heated 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 clean towel and give it a rest for half an hour. It will “breathe” without weathering. During this time, the gluten will swell and give the dough the desired elasticity.
• The readiness of the dough is checked by pressing with a finger: a dimple remains, which means it is ready, springs back, not elastic enough. And unripe dough will be more difficult to work with.
• To make the dough tender, it should be kneaded with milk and butter.
• The filling for dumplings is mainly prepared with meat, less often fish. All types of meat are used: beef, pork, chicken, lamb. You can also find minced meat for dumplings from turkey, goose, salmon, bear meat, and venison, since dumplings are made in many countries. Meat can be used independently, or combined in equal quantities.
• You must add onions or garlic and spices to the minced meat. This will make it juicier.
• You can add vegetable additives to the meat filling: chopped herbs, fresh cabbage, grated radish. This will give the dumplings classic taste and extra tenderness.
• You should grind the meat and onions in a meat grinder 2 times, this will make it more tender.
• To ensure that the dumplings are all the same size, the dough needs to be rolled out in one large layer of about 1-2 mm. After this, cut out circles with a glass. Dumpling dough scraps can be used to make homemade noodles.
• The filling is placed in the center of each piece. Afterwards, the dough is folded in half and the edges are pinched well so that the juice does not leak out. The tips of the dumplings are connected to each other so that the dumpling takes on a round shape.
• The most delicious dumplings- this is the ratio of dough and minced meat 1:1.
• It is customary to eat dumplings with a spoon, even if they are served without broth. Because when you prick them with a fork, the juice flows out.

Dumpling filling recipe: what can you put in it?

The most popular fillings for dumplings include pork and beef, lamb or veal. There are also more original fillings:

• Fish. Fish fillet pass the onion through a meat grinder, add melted butter and mix.
• Mushroom. Any peeled and boiled fresh mushrooms, finely chopped and fried. Then mixed with sautéed chopped and green onions.
• From sauerkraut. Cabbage, salted lard and grind the 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 onion, parsley, dill, cilantro, basil and celery are mixed with melted butter and boiled eggs.
• Chicken. Grinded in a blender chicken fillet mixed with 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.
• Cottage cheese. Mixed cottage cheese with chopped green onions.

Minced chicken: recipe

Minced chicken is considered one of the most popular, accessible and inexpensive semi-finished products. This is an excellent raw material not only for preparing a variety of original dishes, but also representing a dietary food with low calorie content.

• Minced meat should be prepared exclusively from fresh chicken, then it will turn out tasty, healthy and nutritious. In a frozen product, a certain part of the nutrients is lost.
• Chicken should not be re-frozen.
• 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 onion and spices.
• Another secret of juiciness is beating it. The mass should be picked up and thrown forcefully onto the table. Do this procedure 15–20 times. This will further soften the minced meat and the mixture will begin to release juice.
• Whipped chicken will add additional airiness to the chicken mass. egg white. Then it will turn out fluffy, and the dumplings will be amazingly tender.
• Another way to do minced chicken more gentle - add a small amount of cream.

• Calorie content per 100 g - 143 kcal.
• Number of servings - 1 kg
• Cooking time - 30 minutes

Ingredients:

• Chicken fillet - 800 g
• Onions - 2 pcs.
• Garlic - 3 cloves
• Parsley - a small bunch
• Salt and pepper - to taste
• Vegetable oil - for frying

Preparation of minced chicken:

1. Fry the peeled and finely chopped onions over medium heat. vegetable oil until golden.

The right minced meat for homemade dumplings

• When giving preference to beef, you should take brisket or shoulder, and when choosing pork, choose the neck or shoulder part.
• For minced meat, it is recommended to combine pork and beef or veal. The pork piece should be very fatty, then the dumplings will not be dry.
• It is advisable to dilute ground beef with ground pork lard.
• The most delicious minced meat is considered to be a combination different varieties meat. Poultry, lamb and even forest exotics - bear meat, elk and venison - are suitable for dumplings.
• It is better to use fresh meat, without film or streaks.
• For fish minced meat will do any 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 nutmeg and other spices.

Ingredients:

• Fresh beef brisket - 500 g
• Onions - 2 pcs.
• Garlic - 1–2 cloves
• Ground black pepper with salt - to taste
• Cold water - 50 ml

1. Cut the washed meat into small cubes about 5 mm in size.
2. Finely chop the peeled onion and garlic in a blender until a fine paste forms.
3. In a bowl, combine minced meat, grated onion, garlic, salt and pepper.
4. Take a small lump of mass in your hands and beat it off, throwing it onto the surface of the table or cutting board.
5. Pour in ice water and knead the minced meat again.

• Any meat that you choose for minced meat must be fresh, otherwise you will get good result it won't work.
• The following features must also be taken into account. After chopping the chicken, add the egg with sour cream and keep the minced meat in the refrigerator for 15 minutes.
• When combining types of meat, it is appropriate to mix beef with pork. It is better not to combine turkey with chicken, and do not supplement rabbit meat with anything.
• Ground beef can be thinned a little beef broth. This will make it juicier and softer.
• For greater 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 dry minced meat can be slightly diluted with cream, water, milk, sour cream and tomato juice.

• Beef pulp - 500 g
• Pulp pork neck- 500 g
• White cabbage - 200 g
• Onion - 2 pcs.
• Ice cubes - 8–7 pcs.
• Salt and pepper - to taste

1. Grind both types of meat using a meat grinder.
2. Puree the peeled onion, garlic and cabbage in a blender or food processor.
3. Mix meat with vegetables, add salt and black pepper and mix thoroughly. Cover the minced meat with film and place in the refrigerator for 15–20 minutes.
4. Then add crushed ice cubes to the meat mixture and stir again.

Delicious minced meat on dumplings

• In order for the minced meat for dumplings to be enriched with air, to become softer and more fluffy, it should be mixed well, kneading it with your fingers.
• The better the meat is chopped, the more tender the minced meat will be, and, accordingly, the taste of the dumplings.
• Additional products will add a lot of flavor and piquancy. This can be herbs, peppers, spices, onions, garlic and other ingredients to taste.

• Fatty pork with fat layer - 500 g
• Onion - 1 pc.
• Garlic - 3 cloves
• Green onions - bunch
• Salt and ground pepper - to taste

1. Twist the pork, peeled onion and garlic through a large mesh grinder.
2. Add shredded minced meat green onions, salt and pepper.
3. Knead the mixture for about 10 minutes.
4. Then, for elasticity, add 30 ml of water.

Minced meat at home

Ingredients:

• Lamb - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Pork lard - 50 g
• Green cilantro - a bunch
• Salt and pepper - to taste

1. Pass the lamb, lard, peeled onion and garlic cloves through a meat grinder.