Meat on dumplings juicy to cook homemade. Most gentle and juicy dumplings

For the preparation of the dumplings, you need to take care of the two components of the final product, because the recipe is made of minced and dough, and their combination will determine the taste ready dish. The filling must be fresh, cooked from selected varieties of meat or seafood, the fish component of the minced meat should not contain bones.

Find out how to make minced houses for home dumplings, what kind of stuffing, what are their raisins - will read about all this below. Prepare unforgettable lunches and dinners with your own native simply!

The classic genre in the filling for dumplings is considered meat. However, in other countries, the dish is prepared not only with him, but also with fish, seafood, vegetables and mushrooms. Russian dumplings imply pork mince or others:

beef;
chicken;
turkey;
composite (two or three types of meat).

As a raisher of the chef. Yes, and ordinary owners can use a small piece of butter in meat ball Stuffing, ice water, added to mince, greens and spices. It is known that each mistress has their dumplings, they often become a family corporate dish, whose recipe is kept carefully and transmitted along with other knowledge to their children and grandchildren.

Capture secrets

Methods of preparation of dumplings a lot: from a simple cooking to frying in a frying pan or in deep fryer, this depends on this product - portion boiled dumplings On a plate, in deep dishes with a broth, washing a mass, reminiscent of cheese pie, etc. Many people think that secrets in the process of cooking so simple dish No: You need to take the dough, put the rocket and wrap it there. But here there are moments for which you should pay close attention to make it right and tasty to prepare mince for dumplings:

the choice of meat is the first item, it should be fresh, preferably not frozen predeter;
juicy minced - The pledge of taste, this makes an equal combination of products (pork / beef, for example), adding spices, water, garlic and onions;
it matters and squeezing - manual, in a blender.

How to cook minced

To prepare a delicious, gentle, juicy product need:

use low-fat fresh meat (pork minced blade or sishek; beef - blade, sneaker; chicken - breast or femur);
purchased meat rinse, wrap the film and leave in the refrigerator for 45 minutes. (This will allow you not to lose the juiciness of the product, in addition it is easier to use it);
do homemade minced On the dumplings you need to the meat grinder with a large mesh (a juiciency is preserved) or in a blender;
next, add salt, pepper, garlic and a little water, mix thoroughly.

Some hostesses use the so-called cutlet technology, and simply speaking, fastened. In the dumplings, this leads to loss of jucia, therefore it is not recommended, but the most gentle handling of the meat mixture is welcome. Try the options described below to select your, interesting and suitable for you and family.

Minced Pelmeni Classic

Farm for classic Pelmeni Made from two types of meat.

Ingredients

pork - 500 g;
beef - 500 g;
onions - 3 pcs.;
garlic clove - 3 pcs.;
salt, pepper - to taste.

Cooking

Prepare meat, shining it from the film and lived. Then we twist on the meat grinder.
Slightly slowing down, add your favorite spices.
Slightly select (gently, in a bowl).
Space and pepper at the very end.

Pelmeni with chicken minced

Easy dish, dietary, favorite kids. For its cooking you need to prepare:

Ingredients

chicken fillet - 1 kg;
bulb - 2 pcs.;
seasoning - to taste

Cooking

Rinse meat, leave it silent for five minutes on the lattice. At this time, clean onion.
Twist everything together on the meat grinder. For chicken meat Stop once.
If the filling is liquid according to the consistency, it is easy to fix by adding a slightly flesh of a white bun into the mince.
Salt and pepper (if you cook for children, pepper is completely droplet).

Minced pork

Meat is fat, because for better results It is customary to choose the parts of the carcass without a sala. The blade or sistek will fit, but you can also buy a piece from the back. So you need to cook:

Ingredients

pork - 800 g;
onions - 3 pcs.;
raw egg - 2 pcs.;
spices - to taste.

Cooking

Process meat (remove large fat slices, rinse),
Prepare onions (clean, cut large).
Grind meat with a bow, alternately inserting pieces into a meat grinder.
Add whipped eggs, salt, pepper, spices (hops-Sunnels, for example).

Minced beef

To cook ground beef, you will need:

Ingredients

beef - 1 kg;
a little sala - 100 g;
onions - 3 pcs.;
water - 35 ml;
garlic clove - 3 pcs.;
seasoning - to taste.

Cooking

Meat prepare (process, rinse, cut).
Onions, garlic clean and cut. Salo cut into pieces.
Twist adding products in a meat grinder, alternately adding products (twice).
For juiciness, you can increase the number of onions or add raw potatoes.
Add water, mix the finished product.

Minced lamb.

Ingredients

lamb - 1 kg;
kinza - 15 g;
onions - 4 pieces;
salt, Pepper, Zira - to taste;
wine vinegar - 1 tbsp. l.

Cooking

We process products (meat mine and cut, onions clean, then shining).
Alternately put pieces into the meat grinder, scroll through everything twice.
Add salt, pepper, zira, mix.
Sprinkle with a small cilantro, interfere.
Stuffing is ready.

Machine for dumplings is not only meat. This is a diverse range of stuffing, which is constantly being improved. You can make a traditional mince of several varieties of meat, such as beef and pork, can make minced fish, and also prepare a vegetarian version with mushrooms for those who do not use meat.

While the dough "rests", prepare classic minced. For him you will need the flesh of beef and pork.

For minced me:

beef flesh - 250 g;
pilot flesh - 250 g;
cream - 60 ml;
2 tbsp. spoons of butter;
2 peeled bulbs;
sell \u200b\u200bsalt to taste;
add ground pepper (to taste).

Cooking time: 25 minutes. The calorie content of 100 g will be 320 kcal.

How to make a juicy mince for pork and beef dumplings:

Pork and greenery minced membrane recipe for dumplings

A filling for dumplings can be made only from pork, onions and greens. Traditional is added to the mince fresh greens - Parsley, dill and kinza.

You will need:

fat pork - 0.6 kg;
luke head (large);
water ice - 2 tbsp. spoons;
4 branches of greenery (dill, parsley, kinza);
salt, red and black pepper - to taste.

It is necessary to spend 20-25 minutes for cooking. Caloriciness no more than 300 kcal.

How to do:

Step 1. For minced meat, scroll on the meat grinder twice, bulb and greens crush.

Step 2. Connect mince with onions, greens, salt, add some pepper, water and smear your hands.

Step 3. Put minced 30 minutes in the refrigerator.

Two recipes of fish minced meat on dumplings

For the filling, the fish is very well suitable, peeled, grinding or chopped, seasoned with spices and onions.

White Fish Stuffing

Requires:

white fish fillet - 0.7 kg;
2 small bow heads;
purified garlic cloves - 2 pcs;
half packs of oil;
bulk oil or sunflower;
salt, ground pepper.

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

Preparation of filling:

File should not scroll on the meat grinder, mince can get liquid. Therefore, the fish pulp must be chopped by a knife on very small pieces, delivered;
Cut the cloves of garlic, bulbs with a small cube. Fry on the brain or sunflower oil. Stay in a plate for cooling. Then mix with fish minced meat;
Cream butter cut into cubes and put them in a cold water container;
In the cake from the dough in the center, lay out the filling (1 h. Spoon), on top of a cube of oil, to take carefully edges.

Red Fish Stuffing

For minced meat on 1 portion, you will need:

salmon - 50 g;
nerka - 50 g
pepper, to add salt to taste.

It will be needed for cooking - 35 minutes. Calorie - 79 kcal.

To scroll red fish for minced meat, using a meat grinder, salt, add pepper. In the prepared mugs from the test put fish minced And give them the form you like.

Finished dumplings decompose on a plate, riding melted oil, decorated with chopped greens. To fish dumplings, it is good to apply a sauce from sour cream and cream, slightly whipped and seasoned with salt.

Delicious Minced Recipe for Vegetarian Pelmeni

A filling for dumplings can be not only from meat. There are many options, but we offer to make dumplings with mushrooms. Experiment, but observe the main rule - the filling for dumplings must be crushed and not very liquid.

For the first option you will need:

cool buckwheat porridge - 1 cup;
80 g of refined sunflower oil;
dry white mushrooms - 20 pieces;
bulb.

It is required for cooking 35 minutes, the caloric content of 100 g does not exceed 300 kcal.

How to do:

For the preparation of minced mushrooms boil. Water to merge into a separate bowl, and grind mushrooms and fry in oil with a bow. Then combine with buckwheat and smash. The mass will be homogeneous. Pelmeni with mushroom minced meat first bake in the oven, then shifted into the pot, poured the remaining decoction, add spices and salt to taste, prepare in the oven for 15 minutes.

For the second option required:

25 g (art. Spoon) Wheat flour;
marinated butter - jar (300 g);
middle Bulb;
vegetable oil - 15 g;
to taste to deliver pepper.

The time spent time - 40 minutes, calorie content - 299 kcal.

How to do:

Bulb the bulb, melted finely;
Picking mushrooms put in a colander or sieve, rinse with water. Leave in colander to glass water, and the mushrooms are a little dry. Then chop mushrooms with a small cube;
Pour oil into the pan, heat and fry onions;
Add to mushrooms fried onions, flour, season with pepper and carefully knead stuffing.

Recipe for home dumplings with chicken minced

Prepare dumplings chicken mincedaBy adding a crude crushed pumpkin. It will make minced lighter, bring it to the dietary option. By the way, it can also be scrolled in a meat grinder.

Required ingredients for 3 servings:

0.4 kg of flour;
egg;
200 ml of water;
saline to taste;
chicken fillet - 300 g;
pumpkin - 100 g;
onions - 70-80 g;
butter - 3 h. Spoons.

The time required for cooking is 45 minutes, the calorie content of the portion is 220 kcal.

How to cook stuffing:

Chicken flesh together with a bow to scroll using any meat grinder;
Pumpkin grate on a grater with fine holes;
Combine pumpkin with meat and onions, spice, mix;
Remove minced 30 minutes in the refrigerator;
Knead out of flour, water, eggs fresh dough. Wrap in the package, leave to rest on the desktop;
Roll out from the dough sausages, cut. Rolling pin thin mugs. In the center of each put the filling and form dumplings;
Smetane, melted butter and lingonberry sauce are served from chicken minced dumplings.

The most delicious meat minced meat

A finished dish feed to the table with various sauces. The main ingredients: sour cream, greens, ketchup, mayonnaise, vinegar, mustard, butter. From these products, you can prepare sauces for every taste, just choose and combine each other.

For dumplings, you will need:

flour of the highest grade - 1 kg;
two glasses cold water;
two chicken eggs;
flesh pork, beef and ram of 0.3 kg;
cabbage - 0.3 kg;
3 peeled bow heads;
add seasonings to taste.

For cooking dishes you need 40 minutes. It will turn out 10 servings, each by 270 kcal.

Consider the recipe step by step:

Step 1. Sift flour through a sieve and form a slide on the desktop. In the center make a small hole and knock the eggs there. Hands knead from the edges to the center, gradually adding water. It is necessary that the eggs and liquids do not smear over the desktop, and intervened in the flour completely. It is important to use water cooled in the refrigerator. It is necessary to mix long and very diligently until you achieve homogeneity and elasticity. Then wrap it with a film or a wet towel. It will be more elastic to give time.

Step 2. The bulbs cut into large pieces. Wash all meat with water, cut into pieces. All together grind. It is better to do this twice;

Step 3. Cabbage grind, add to the stuffing, spice, mix. Cabbage will give meat minced juiciness, it will not affect the taste of the dumplings, and at the same time will make the filling gentle.

Step 4. Sprinkle a little flour on the table. Cut the dough into pieces, roll sausages from them. The resulting sausages cut into pieces. Then, rolling the pieces separately.

Step 5. In each circle put mince, to take off. The main thing is that the filling in the dough lay freely, then the dough during cooking does not break down and the juice will not follow.

The filling must necessarily be juicy, so dry meat, such as white chicken, must be connected with fatty meat or vegetables. Very often to give a juiciness to dry meat into it, broth adds or put pieces of ice. In addition, the cooled filling is well separated from the entire mass, and sculpt dumplings will be easier.

For vegetarian dumplings, you can use filling from boiled potatoes, acid cabbagewhich need to boil until soft, lean on a colander to glass water. Vyatski dumplings are made with grated radish, roasted on oil with onions.

A few more secrets of cooking stuffing for dumplings are in the next video.

Hello dear readers! The article discusses the recipes of home dumplings and the features of their preparation. You will learn how to prepare the dough and mince for dumplings, how to sculpt dumplings and how to cook them correctly.

Pelmeni - This is a disharge-made cracker dryless dough With meat, fish or vegetable filling. Pelmeni can be considered a traditional Russian dish, without which it is difficult to submit a diet of any Russian family. it universal dish - The dumplings are good for everyday use and for a festive feast.

Minced stuffing is prepared from lean beef, pork, lamb, chicken, horse races and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea \u200b\u200bfish, forest mushrooms, cheese and cottage cheese.

In Soviet times homemade cooking Pelmeni combined several generations in one kitchen. Lepi dumplings with the whole family on weekends in large quantities, about the reserve. They were immediately frozen and drose later for a long time.

However, dumplings are not original russian dish. A reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread through the territory of Central Asia.

The word "Pelmeni" is borrowed from the languages \u200b\u200bof the Finno-Ugric group. It happened from the word "Pelnyan" - Bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings in Russian cuisine appeared at the end of the 14th and early 15th century. Thanks to the development of economic and cultural ties with distant regions of the Russian Empire, in the mid-19th century, delmeni has spread from the Urals in the Siberian tract to the central part of Russia and to the northern regions.

Today, to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings is not difficult, but still, dumplings are considered dumplings, cooked at home independently. You choose meat for the filling and cook the dough, sculpt the dumplings in the form and the size that you like correctly store the semi-finished product and you can be 100% sure as homemade dishes.

Dough for home dumplings

Cook dumplings At home is quite simple. Take a top grade flour test. It contains a lot of gluten, which gives the test uniformity and elasticity. Mix the dough for at least 15 minutes. So it will be easier to roll the rolling pin and sculpt the dumplings from it.

Recipe test for dumplings on water without eggs

it classic recipe dumplings. For its preparation, use warm water (35-40 degrees). The main thing is not to do the dough very cool, otherwise it will be badly rolled by the rolling pin and rushes during the modeling.

You will need:

flour - 500 grams;
drinking water is 1 cup (200 ml);
salt is half a teaspoon.

How to cook:

Well, ask for flour so that she is enriched with air.
Make out of flour slide on the table or in a deep bowl.
Make a small deepening in flour and pour the water with a thin jet.
Mix the dough until it is homogeneous and elastic.
Blank ready dough Food film or towel so that it does not get taught.
Give the test to relax 15-20 minutes, then you can start the dumplings.

Recipe test for dumplings on water with eggs

Dumplings with adding chicken Yaitz It turns out tender and elastic.

You will need:

flour - 500 grams;
eggs - 2 pcs.;
salt - 1 teaspoon without a slide.

How to cook:

Squake the flour to enriched with air, and make a slide on the table or in a bowl.
Take the eggs with a fork in a separate dish.
Make a small deepening in flour, pour eggs into it.
Stir the salt in warm water to its complete dissolution.
Pour into the deepening of the water with a thin flowing.
Mix the dough until it becomes homogeneous and will not stop sticking to the hands.
Cover the finished dough with a food film or towel.
Give the test to relax for 15-20 minutes, you can cook.

Recipes for cooking dumplings are quite a lot. See one of the options for dumplings on video:

Stuffing for home dumplings

Minced meat, prepared by yourself chief Secret Delicious home dumplings. In order for mince to get juicy and fresh, choose the cooled fresh meat, and not frozen. Before preparing the minced meat, be sure to rinse the meat in the flowing cool water and dried with a paper towel or napkins. Finished minced meat in freezing Camera for 20-30 minutes. Cooking dumplings will be easier made of frozen stuffing.

Minced pork

In order for the minced pork to be very fat, choose for cooking it bulk part or rear chock. If you wish, you can remove fatty bodies from a piece of meat.

You will need:

pork - 1 kilogram;
onion - 4 pieces;
garlic - 3 teeth;
drinking water - half of the glass (100 ml);
salt to taste;
ground pepper - to taste.

How to cook:

Cut meat into small pieces.
Skip them through the meat grinder on a large grid. Meat can also be finely chopped with a knife or kitchen topor.
Finely chop onion and garlic with a knife or scroll through the meat grinder and add to the meat minced meat.
Mix salt and water in a glass.
Stir meat with onions, add pepper.
Gently wash the stuffing, adding salt water into it.
Place for a short time finished minced in the freezing chamber.

Minced beef

Beef is a fairly fatty and dry meat. For cooking, the stuffing is suitable, the edge of the edge or blade. The main thing - the meat should not contain fragmented bones and tendons.

You will need:

beef - 1 kilogram;
onion - 6 pieces;
milk 2.5% fat content - half of the glass (100 ml);
salt to taste;
ground pepper - to taste.

How to cook:

Clean the pieces of meat from the tendons and films. Cut it into small pieces.
Skip meat and onions through a meat grinder on a large grid.
Mix milk, salt and pepper.
Pour the mixture into mince and mix it well with your hands.
Place the finished mince in the freezer in order for it a little froms.
Remove minced meat, you can cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings with chicken minced filling are solid and gentle. Use it for cooking chicken breast.

You will need:

chicken meat - 1 kilogram;
onions - 2 pcs.;
drinking water - 2 tablespoons;
salt to taste;
ground pepper - to taste.

How to cook:

Cut the chicken fillet into small stripes.
Skip chicken fillet and onions through a meat grinder.
Mix salt with water. Add salt water and pepper to mince.
Mix mince.
Place the finished mince in the freezer so that it is a little froms.
Remove minced meat, you can cook.

Lumping dumplings at home

Traditionally, the dumplings always sculpted with their hands. In Soviet times, among the owners, a special form for the preparation of dumplings was popular, which increased the velocity of the modeling and was indispensable in the manufacture of a large amount of products.

Recently, comfortable kitchen appliances For dumplings at home - a mechanical home dump truck or machine (machine) for pellement modeling and automatic home dumplings.

Homemade dumplings

This is a household appliance for the manufacture of dumplings at home. Home dumplings has a number of advantages:

high speed of work - 10-12 kilograms of dumplings per hour;
all dumplings are the same correct shape;
it has several nozzles - for the preparation of dumplings / ravioli, for rolling the dough.
easy to use.

Home dumplings are electrical and mechanical. The main drawback of the electric home dumplings is the price - from 12 thousand rubles. Mechanical dumplings are significantly cheaper than electric. For example, the cost of the machine for the manufacture of dumplings Bekker is 2-3 thousand rubles.

The principle of operation in a mechanical and electrical dumplings is the same. How to make dumplings with a dumplings, look at the video:

Pelmeni

A simpler and no less convenient device for making dumplings. She is also called a manual dumplings. The cost of such devices is quite low - from 50 to 250 rubles, depending on the manufacturer. Molds for dumplings from metal or durable plastic.

Use the shape for laying dumplings is quite simple:

Push the shape with a small amount of flour so that the dough does not stick.
Roll up with a rolling pin two-layer 3-4 mm thick and slightly more dumplings.
Put the first dough layer from above on the dumplings. Make your fingers small neat recesses in the shape cells so that the dough does not break.
Spread the stuffing in them.
Put the second dough layer from above.
Roll down, pressing on it with a rolling pin so that the second layer of the test is tightly adhesive to the ribs of the cells.
Cut extra dough from the edges of the form.
Gently remove the finished dumplings from the cells and lay them on the flour spoiled surface.

Manual layer

Each family has its own way to model and its shape of dumplings. We will tell you about traditional method Lumping dumplings manually:

Plush the working surface of the table flour to do not stick the dough.
Roll the dough with a rolling pin with a thickness of about 3-4 mm. Periodically turn the reservoir so that the test thickness is uniform.
With a glass cut out the circles from the dough.
Remove the excess dough. Then it will be possible to roll over and repeat the procedure.
Spread a little filling in the middle of each circle.
Carefully fold the circle in half and tightly press the edges to each other. Then connect the opposite ends of the dumplings.
Sprinkle a large flat dish or a cutting board.
Spread ready-made dumplings on it so that they do not come into contact and put in the freezing chamber.

How much and how to cook home dumplings

Swim dumplings S. meat minced meat Quickly and simple:

Pour water into the pan and put it on the middle fire. On 15 dumplings there will be enough 500 ml of water.
Save the water before boiling. Salt calculation of about 1 teaspoon without a slide on a liter of water.
Add half of the laurel sheet and 2-3 peas of fragrant pepper.
As soon as the water boils, put dumplings into it and immediately mix them right away. Periodically stir the dumplings until the water is re-boiling so that they do not stick to each other and to the walls of the pan.
After the water boils, and the dumplings will pop up to the surface, boil them for about 5 minutes.
Immediately after cooking, get dumplings and decompose on plates. Serve meat dumplings You can with broth.

Calorie home dumplings

The leader in calories are homemade dumplings from pork minceda - About 295 kcal per 100 grams of product (approximately 10 boiled dumplings). Nutritionists do not advise the pork too often, especially in combination with the test if there is an overweight.

Pelmeni from lean beef less calorie - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use for the preparation of minced meat and remove excess fat strata carefully.

Homemade dumplings from chicken are considered more dietary - approximately 175-180 kcal per 100 grams.

Sauce for dumplings at home

To home dumplings you can quickly prepare a simple sauce from products that will be found in the refrigerator from any hostess.

You will need:

sour cream 15% fat - 250 grams;
fresh greens (dill, parsley) - 1 small beam;
garlic - 2 teeth;
ground pepper (black or red) - to taste.

How to cook:

Finely chop garlic with a knife, slightly presate it with a flat side of the knife, so that the juice stood out.
Grind greens.
Put the greens and garlic in sour cream.
Add ground pepper and mix the ingredients well. Sauce is ready.

What to remember

For the preparation of dumplings, use the flour of the highest grade.
Mix the dough well so that it becomes elastic and pliable.
For minced meal, choose fresh chilled meat without bones, veins and fat.
Before cooking, stuffing thoroughly rinse meat in pure running water.

See you in the next article!

What makes dumplings so uniquely delicious and satisfying? Well, of course, mince, prepared for all the rules ... or with a small fiction. What is a recipe delicious minced meat For dumplings, everyone understands his own way. There is a classic version and its options, so you can try and prefer what you like more.

Average complexity

To the question of which mince is better for dumplings, you can hardly find a unambiguous answer - as they say, how many people, 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 another bird. But mainly advised to mix in equal proportions of beef and pork. It turns out quite tasty, not too fat, they say this is a real Siberian recipe.

What to cook mince for dumplings

For the "Siberian" option, it is best to take a non-fat, but a soft part pork Shaika And beef breast. Let's try to make such a mince on dumplings: classic recipe.

You will need:

low-fat pork - 250 g;
beef - 250 g;
cold water (from the refrigerator);
salt - 0.5 teaspoons;
bulbs - 2 pieces;
garlic - 1-2 teeth;
black pepper or special seasoning.

Cooking

Wash meat and make it a majorly cut it, finely cut down onions and garlic.
Skip both types of meat through the meat grinder - with garlic (twice).
Put into the bowl of mince, onions, pour salt, as well as pepper (or add a special seasoning). Stir.
Take a handful of minced meat and throw it on a cutting board to repel it. As you swing, shift into another clean capacity.
Check the thickness of the mixture: if it is too "dense", we gradually grab the cold water and mix thoroughly.

We said that it is possible to add ground pepper to the mince for dumplings, but you yourself will be able to make it. This will require ground ginger and coriander in the desired proportions - we advise approximately a third of a teaspoon of each spice. Not superfluous will be both black peppers. The delightful fragrance is guaranteed.

Secrets of special juiciness

Who will not like juicy home dumplings whose recipes are a great set! Consider how to make a stuffing for dumplings from minced and delicious, and juicy. The best way:

when using vegetables;
with a combination of several varieties of meat;
when adding water or milk.

Recipe with cabbage

You will need:

pork - 200 g;
beef - 200 g;
white cabbage - 200 g;
onions - 1 piece;
garlic - 2 teeth;
salt pepper.

Cooking

Lower in boiling salt water sliced white cabbage And boil for 5 minutes.
Lay out cabbage on a sieve or colander to glass liquid, let it cool. At this time, arbitrarily dig garlic and onions.
Scroll through the meat, adding cabbage pieces, onions, garlic.
Sprinkle hammer pepper And salt, mix good things.

Option with three types of meat

This juicy mince for dumplings as in the photo, the recipe of which is shown below, it turns out this thanks to the use. different species meat. The main thing to adhere to the ratio of all products that are listed in the recipe. It is necessary to put everything exactly at exactly, and then black turns out - your fingers are license!

You will need:

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

Cooking

Washed pieces of meat thoroughly dry with paper towels. Remove the films and veins.
Divide the usual way (in the meat grinder) or with the help of a hatch - small pieces.
Slide onions, in a deep bowl mix it with chopped meat.
Sung wash the mixture, stick, add flour, mix. Pour broth and mix again.

Viscosity and homogeneity are distinctive features of a good dumplings.

Recipe with beef.

Here, how can I make mince for dumplings from beef: the recipe is simple and does not contain a large number of ingredients. You might think that the beef mince is dry, but we will tell you how to make dumplings from beef juicy: For this you need to add a little milk or finely grained potatoes into the meat (one small potato).

You will need:

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

Cooking

Cut meat into small pieces, twist in the meat grinder.
Grind onions and garlic in a blender, mix with meat mass.
Add salt, pepper, pour milk.
Mix carefully.

Now you know well how to make mince for dumplings juicy different ways. And then we will share some more secrets associated with the consistency and not only.

It is interesting

Here are some tasty stuffing secrets for dumplings.

Types of meat. Typically use 50% beef and 50% fatty pork. But you can only use beef (with water adding or pork Sala) or only low-fat pork.
Raw onions. This is a classic, but when problems with the stomach or with special taste preferences, it is better to put onions a little onions vegetable oilTo give it softness and remove excess sharpness, bitterness.
Fried onion. It can be added, but remember: dumplings will become dry inside. How to make dumplings juicy? Increase the number of onions twice or add the root ice or more water.
Greens. The meat mixture is very tasty, in which there is a cut green Luc, parsley dill.

Many are interested in accurate proportions - how much minced meat is 1 kg of dumplings. Usually, when compliance with the recipe from one kilogram of meat, three kilograms of the finished dishes are obtained. And for those who like to measure the exact amount and want to know how many dumplings it turns out from 1 kg of minced meat, - about 100 pieces of "classic", that is, not too large (4 cm in diameter) or 70-80 pieces of medium sizes (up to 6 cm in diameter).

Those who want to lose weight should remember that the dumplings are high energy value, and is connected first of all with meat filling (It contains a large percentage of fats), and then with the method of use - for example, with calorie sauces. And, of course, everything is good in moderation, so you should not abuse this dish.

Although the tradition is preparing a mince for dumplings from beef and pork, each region of our extensive country has its own culinary features. Far Eastern chefs often prepare with fish fillingsThe northern regions use moose meat. Hostess from central regions love mushroom dumplings No less than meat, and on the southern Urals on a par with meats, dumplings with raw chopped potatoes and lard (than they differ from dumplings).

As you can see, on how to make mince for dumplings, on the one hand, many nuances, on the other - there is nothing too hard. Having mastered the basic ways, you will be able to invent our own unique recipes, which will certainly like your family and loved ones.