Minced meat for dumplings - the best recipes. How to make real homemade dumplings

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. How more recipes you know the fillings for dumplings, 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 good knowledge general principles preparing fillers for this type of dough products. 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 do right choice, focusing 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.
For improvement taste qualities fillings of 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, 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;
onion– 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 into the minced meat to increase its juiciness ice water, 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:

Beef, washed and dried with a towel, cut into pieces average size. Scroll them through a meat grinder.
Grind lard using a meat grinder or blender and 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.
Enter in chopped meat onion, garlic and spices, 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 butter, the poultry filling is not dry, but tender and pleasant to the taste. Dumplings made according to this recipe do not have too high energy value, so you can afford them even if you're 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 a lot own recipes, each time serving a new dish from the dumplings category.

It's no secret that current generation 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 whole science, which has its own framework and limitations that should be guided by.

Minced dumplings have a number of differences from regular ones. Why? Because he's getting ready to own juice, in small pieces. How to properly prepare such minced dumplings that will not get stuck as 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 it says on the price tag in capital letters"minced meat for dumplings." 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 clog and the process of preparing minced meat goes quickly and joyfully, the meat must be cooled greatly. If you have a manual meat grinder, then in this case you have the right to involve male strength. The efforts of your spouse will fully pay off when he tastes the prepared masterpiece.

Now 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. Never add eggs, milk or soaked loaf. 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!

Hello dear readers! In the article we discuss recipes for homemade dumplings and the features of their preparation. You will learn how to make your own dough and minced meat for dumplings, how to make dumplings and how to cook them correctly.

Dumplings is a dish made from boiled unleavened dough filled with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine any diet Russian family. This is a universal dish - dumplings are good for both everyday use and for a festive feast.

Minced meat for the filling is prepared from lean beef, pork, lamb, chicken, horse meat and rabbit. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

IN Soviet time home cooking dumplings united several generations in one kitchen. We made dumplings with the whole family on weekends large quantities, in reserve. They were immediately frozen and eaten later over a long period of time.

However, dumplings are not a native Russian dish. The reliable source of origin of dumplings is unknown, but some historians believe that this dish was invented in China and then spread throughout Central Asia.

The word “dumpling” is borrowed from the languages of the Finno-Ugric group. It comes from the word “pelnyan”- bread ear.

Russian historian William Vasilyevich Pokhlebkin believed that dumplings appeared in Russian cuisine in the late 14th and early 15th centuries. Thanks to the development of economic and cultural ties with remote regions Russian Empire, in the mid-19th century, dumplings spread from the Urals along the Siberian Highway to the central part of Russia and the Northern regions.

Today, you can buy dumplings in supermarkets in the form of a frozen semi-finished product with various fillings It’s not difficult, but dumplings prepared at home yourself are still considered delicious. You choose the meat for the filling yourself and prepare the dough, make dumplings in the shape and size that you like, store the semi-finished product correctly and can be 100% sure of the quality of the homemade dish.

Dough for homemade dumplings

Making dumpling dough at home is quite simple. Use premium flour for the dough. It contains a lot of gluten, which gives the dough uniformity and elasticity. Knead the dough for at least 15 minutes. This will make it easier to roll it out with a rolling pin and make dumplings from it.

Dough recipe for water dumplings without eggs

This classic recipe dumpling dough. To prepare it, use warm water (35-40 degrees). The main thing is not to make the dough too stiff, otherwise it will be difficult to roll out with a rolling pin and tear during modeling.

You will need:

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

How to cook:

Sift the flour well to enrich it with air.
Make a mound of flour on the table or in a deep bowl.
Make a small well in the flour and pour in a thin stream of water.
Knead the dough until it is smooth and elastic.
Cover up ready dough cling film or a towel to prevent it from winding.
Let the dough rest for 15-20 minutes, then you can start making dumplings.

Dough recipe for water dumplings with eggs

Dumpling dough with added chicken eggs comes out soft and elastic.

You will need:

flour - 500 grams;
eggs - 2 pcs.;
salt - 1 level teaspoon.

How to cook:

Sift the flour to enrich it with air and make a mound of it on the table or in a bowl.
Lightly beat the eggs with a fork in a separate bowl.
Make a small well in the flour and pour the eggs into it.
Stir salt into warm water until it is completely dissolved.
Pour water into the well in a thin stream.
Knead the dough until it becomes homogeneous and no longer sticks to your hands.
Cover the finished dough with cling film or a towel.
Let the dough rest for 15-20 minutes, then you are ready to cook.

There are a lot of recipes for making dumpling dough. Watch one of the dumpling dough options in the video:

Minced meat for homemade dumplings

Homemade minced meat is main secret delicious homemade dumplings. To ensure the minced meat is juicy and fresh, choose chilled fresh meat rather than frozen. Before preparing minced meat, be sure to rinse the meat under running water. cool water and dry with paper towel or napkins. Place the finished minced meat in freezer for 20-30 minutes. It will be easier to prepare dumplings using frozen minced meat.

Minced pork

To ensure that minced pork does not turn out to be very fatty, choose the shoulder part or the hind leg for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

pork - 1 kilogram;
onions - 4 pcs.;
garlic - 3 cloves;
drinking water - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Cut the meat into small pieces.
Pass them through a meat grinder on a large mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to the minced meat.
Mix salt and water in a glass.
Stir the meat with onions, add pepper.
Gently knead the minced meat, adding salt water.
Place on a short time ready minced meat in the freezer.

Minced beef

Beef is quite stringy and dry meat. A rump, edge or spatula is suitable for preparing minced meat. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

beef - 1 kilogram;
onions - 6 pieces;
milk 2.5% fat - half a glass (100 ml);
salt - to taste;
ground pepper - to taste.

How to cook:

Clean the pieces of meat from tendons and films. Cut it into small pieces.
Pass the meat and onions through a meat grinder using a large mesh.
Mix milk, salt and pepper.
Pour the mixture into the minced meat and mix it well with your hands.
Place the finished minced meat in the freezer so that it freezes a little.
Take out the minced meat and you are ready to cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken turn out juicy and tender. To prepare it, use 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 strips.
Skip chicken fillet and onions through a meat grinder.
Mix salt with water. Add salt water and pepper to the minced meat.
Stir the minced meat.
Place the finished minced meat in the freezer until it freezes a little.
Take out the minced meat and you are ready to cook.

Making dumplings at home

Traditionally, dumplings were always made by hand. In Soviet times it was popular among housewives special form for preparing dumplings, which increased the speed of modeling and was indispensable in the manufacture of a large number of products.

IN Lately Convenient kitchen appliances for making dumplings at home appeared - a mechanical home dumpling maker or a machine (machine) for making dumplings and an automatic home dumpling maker.

Homemade dumpling maker

This is a household appliance for making dumplings at home. A homemade dumpling maker has a number of advantages:

high speed of work - 10-12 kilograms of dumplings per hour;
all dumplings are of the same regular shape;
has several attachments - for preparing dumplings/ravioli, for rolling out dough.
easy to use.

Homemade dumpling makers can be either electric or mechanical. The main disadvantage of an electric home dumpling maker is the price - from 12 thousand rubles. A mechanical dumpling maker is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The operating principle of mechanical and electric dumpling makers is the same. How to make dumplings using a dumpling maker, watch the video:

Mold for making dumplings

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

Using a mold for making dumplings is quite simple:

Sprinkle the pan with a little flour to prevent the dough from sticking.
Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
Place the first layer of dough on top of the dumpling maker. Make small, neat indentations in the cells of the mold with your fingers so that the dough does not tear.
Place the filling in them.
Place the second layer of dough on top.
Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
Trim excess dough from edges of pan.
Carefully remove the finished dumplings from the cells and place them on a floured surface.

Hand sculpting

Each family has its own method of modeling and its own shape of dumplings. We will tell you about traditional way making dumplings by hand:

Dust the work surface with flour to prevent the dough from sticking.
Roll out the dough with a rolling pin to a thickness of approximately 3-4 mm. Turn the layer periodically to ensure an even thickness of the dough.
Using a glass, cut out circles from the dough.
Remove excess dough. Then it can be rolled out again and the procedure repeated.
Place some filling in the middle of each circle.
Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
Flour a large flat dish or cutting board.
Place the finished dumplings on it so that they do not touch and place in the freezer.

How much and how to cook homemade dumplings

Cooking dumplings with minced meat is quick and easy:

Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
Salt the water until it boils. Calculation of salt is approximately 1 level teaspoon per liter of water.
Add half bay leaf and 2-3 peas of allspice.
As soon as the water boils, place the dumplings in it and immediately stir them gently. Stir the dumplings periodically until the water boils again to prevent them from sticking to each other and to the walls of the pan.
Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
Immediately after cooking, remove the dumplings and place on plates. Meat dumplings can be served with broth.

Calorie content of homemade dumplings

The leader in calorie content is homemade dumplings made from minced pork - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not advise consuming pork too often, especially in combination with dough, if you are overweight.

Lean beef dumplings are lower in calories - approximately 245-250 kcal per 100 grams of product.

In order to minimize the calorie content of dumplings with pork or beef, use lean young meat (tenderloin) to prepare minced meat and carefully remove excess fat layers.

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

Homemade dumpling sauce

You can quickly prepare a simple sauce for homemade dumplings using ingredients that can be found in any housewife’s refrigerator.

You will need:

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

How to cook:

Finely chop the garlic with a knife, press it lightly with the flat side of the knife to release the juice.
Chop the greens.
Place herbs and garlic in sour cream.
Add ground pepper and mix the ingredients well. The sauce is ready.

What to remember

To prepare dumpling dough, use premium flour.
Knead the dough well until it becomes elastic and pliable.
For minced meat, choose fresh, chilled meat without bones, veins or fat.
Before preparing minced meat, rinse the meat thoroughly in clean running water.

See you in the next article!

Delicate, aromatic dumplings with a juicy filling and thin dough - no one will definitely refuse this dish. There are many options for how to eat dumplings, and there are often debates regarding the most delicious and successful option. But while everyone loves this dish, not everyone can cook it correctly. In fact, there are only two main components in dumplings - filling and dough, and each of them has a number of cooking secrets. We invite you to plunge into the intricacies of preparing the most delicious minced dumplings and learn all the nuances of its production, so that in the end dumplings become your signature dish, from which everyone will be completely delighted.

The name of this dish has its roots in the Finnish language, where it means “bread ear”. Many cuisines around the world offer a similar product: in Italy - ravioli, in the Caucasus - khinkali, in China - wontons, etc. But each variety is special in its own way - it differs in shape, in the principle of preparing the dough, and, of course, in the classic filling.

The traditional composition of dumplings is minced meat, most often pork or pork-beef (it is moderately juicy, aromatic and goes well with a huge amount of spices). As for creating interesting flavor notes, spices help with this. Black pepper is perfect for dumpling filling, nutmeg, paprika, curry, dried herbs (basil, marjoram, oregano), etc. Also on store shelves you can find ready-made compositions for dumplings, but Necessarily Before cooking, pay attention to whether it contains salt, otherwise there is a risk of over-salting the minced meat.

Perhaps one of the most current issues What is left is what is added to the minced meat for dumplings to keep it juicy? If the dumpling is dry, then even the most incredible taste will not save the dish; the impression of it will be completely ruined. You can achieve good results thanks to knowledge several important secrets:

the meat must be fresh, preferably not frozen;

It is important that the meat is evenly chopped, and therefore the meat grinder or food processor must have very sharp knives;

in addition to spices, be sure to add onions to the minced meat, which also need to be thoroughly chopped (or minced through a meat grinder, or grated on a fine grater) - this way they will release maximum of their juice;

after the mixture is ready, it needs to be beaten thoroughly - to do this, the minced meat is lifted above the table and thrown onto it by force, at least 10 repetitions are necessary;

Cabbage gives the minced meat its juiciness - just add a small amount of chopped boiled vegetable. If you do not overdo it, then the taste and smell of cabbage will not be noticeable, it will give only juiciness;

If you decide to put an egg in the minced meat, then it is better not to add protein - it can impart unpleasant toughness to tender meat.

Real dumplings are not easy incomprehensible tortillas from a pack, which are sold in most stores. This is an excellent nutritious and tasty dish, in the preparation of which you can also use experiments and adding new flavors. We offer a list of the most suitable fillings, the taste of which will undoubtedly become your favorite and will be worth the effort spent on long-term preparation.

The most common proportions are 65-70% beef and 30-35% pork. This ratio can be changed depending on personal taste preferences, but it’s better not to give up pork in the composition at all - it’s fatty meat, it will add richness to the broth that forms inside the dumpling during cooking.

So, fresh meat is minced through a meat grinder, adding onions (per kilogram of base - 1 large onion). You can also add a little garlic and about 50 ml clean water. Don’t forget about spices - salt and pepper the mixture, and add other seasonings and herbs if desired.

Chicken is the second most popular filling for dumplings. This is a more tender option, and depending on the selected part of the carcass, it may be less high in calories than classic. When preparing such minced meat, all standard rules apply:

It is better to give preference to fresh meat;

when chopping, it is better not to use the peel, as it will make the dish more fatty and may be associated with veins when chewing;

You should definitely add well-chopped onions to the minced meat along with the juice released from it;

in addition to salt, black pepper, curry, ground paprika, basil, oregano and other spices will go well with chicken;

It is important that the minced meat is fine and homogeneous.

To prepare dumplings, you can use ready-made minced fish, which is sold in stores, but the taste characteristics will be much better if the filling is cooked independently from those products whose quality you can evaluate personally. So, the fillet of almost any fish, both white and red, is suitable as a main product. Depending on personal preferences, you can choose pike perch, perch, catfish, salmon or any other favorite variety. It is worth noting that the pike filling will be very juicy and unusual. The process of preparing the filling is not at all complicated:

if the fish is whole, then it needs to be cleaned and filleted;

the fillet is passed through a meat grinder, adding onions;

At the last stage, the filling is seasoned and a little milk is poured in for even greater juiciness.

With this kind of minced meat, homemade fish dumplings will turn out simply delicious.

Dumplings with turkey meat can be distinguished from all others - they have an incredibly delicate texture and pleasant taste. In addition, this meat is considered dietary, it contains minimum amount of cholesterol and is very easily absorbed in the human body. To prepare the juicy filling you will need the following products:

about half a kilogram of turkey;

50 grams of turkey fat;

one large onion;

spices;

a couple of tablespoons of cream.

The meat and onions must be thoroughly chopped in a convenient way, after adding to received mass all remaining components. After thorough kneading, the filling will be completely ready to form dumplings.

For a juicy and incredible delicious dish The lamb needs to be fatty. If the purchased meat is lean, then it is recommended to add a little fresh lard to it. So, to prepare such an interesting filling you need the following ingredients:

half a kilogram of meat;

150 grams of potatoes;

150 grams of onions;

butter – 50 grams;

spices.

Before chopping, the meat must be thoroughly cleaned of films, cut into pieces and only then passed through a meat grinder. Raw peeled potatoes and onions also need to be chopped. Add softened butter to the resulting mixture and season with spices to taste. Before making dumplings, you should put the resulting filling in the refrigerator for at least a quarter of an hour.

Dumplings are not always meat dish, and despite vegetarians who refuse to eat animal food, it is also in price, but with more original fillings. The most popular and very satisfying option is mushroom filling. To prepare this filling, you need to wash your favorite mushrooms thoroughly, chop them with a knife and place them in a frying pan with onions until half cooked. The seasoned mixture can already be used for modeling, but you can diversify it even more by adding carrots and a little garlic when frying, and after cooling, a little grated cheese.

It cannot be said that there are clear rules, strictly limiting the amount of dough itself and the filling in it when preparing dumplings. It largely depends on personal taste: some people like thicker dough, others like more meat filling. In the standard version, the dough circle should be no more than 3 ml in thickness, with a diameter of about 5 centimeters. A teaspoon of filling is placed in it, but without a pronounced slide, and carefully sealed.

The calorie content of dumplings depends on what components were used for the dough and what kind of filling was chosen. Classic version dishes with minced pork and beef and dough with eggs have up to three hundred calories per 100 grams finished product. If the filling contains dietary meat, for example chicken fillet or turkey, then this figure will be less.

Every family has its own traditional dishes, in the preparation of which all household members love to participate. Dumplings are often such a dish, and it is not surprising that there are special secrets and subtleties that are not always shared. This video offers a family recipe for preparing delicious dough and filling for dumplings.

Homemade dumplings are good not only as a one-time dish; their huge advantage is that when frozen they do not

They lose their taste, which means they can be prepared for future use. This video describes how to prepare a good dough and quickly make a large quantity dumplings for freezing.

From homemade minced meat You can also make delicious chorizo sausages. They can cook both in raw smoked and dry-cured form.

I love dumplings! Have you tried ground beef dumplings? If not, try it, they have a completely different taste than dumplings with pork or dumplings stuffed with homemade minced meat, no worse or better, just different. To make the filling juicy, take young beef, grind the meat twice in a meat grinder and be sure to add it to the filling cold water.

Well, now let's start preparing beef dumplings.

So, prepare: flour, egg, water, salt, vegetable oil, beef, onions, ground pepper. First you need to prepare the dough for dumplings. To do this, pour flour into a bowl, make a hole into which add salt and beat in the egg.

Pour in vegetable oil and cold water and knead the dough. Let the dough rest for 15-20 minutes, then knead it. It will become smooth, like in the photo.

When the dough is ready, start filling. Cut the beef flesh without veins and fat and grind in a meat grinder twice.

Grind the onion in a meat grinder and add to the ground beef with salt, pepper and ice water.

Mix the minced meat. Divide the dough into two or three parts for convenience, roll out each of them and cut out circles with a glass or any round shape of the appropriate size. Making dumplings:

1. Take one circle of dough.
2. Place a teaspoon of minced meat on it.
3. Cover the filling with half the dough.
4. Use your fingers to secure the edges.
5. Connect the ends of the dumpling.
6. Press the ends tightly together so that the dumpling holds its shape.
7. Straighten the border so that the dumpling turns out beautiful.

In this way we make the rest of the dumplings. In total you will get 80-100 small dumplings.

Now the beef dumplings need to be boiled in large quantities salted water for about 7 minutes after they float to the surface. Beef dumplings, like any other dumplings, can be frozen for future use! You can serve dumplings with butter, sour cream or whatever you like.