For dumpling dough:

Flour - 2-2.5 kg

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

Egg - 1 pc.

Water - 750 ml

(the amount of water must be taken as much as the output of dumplings you need, if you do not need a lot, reduce)

Salt - 0.5 tsp.

For meat filling in dumplings:

Pork - 1 kg.

Salo (layers with meat) - 400-500 gr.

Onion - 3 pcs.

Garlic - 4 cloves.

Egg - 2 pcs.

Salt, pepper - to taste.

For cooking and serving dumplings:

Water - about 4 liters.

Salt - to taste.

Onion - 1 pc.

Bay leaf - 3 -4 pcs.

Butter - for lubricating finished dumplings.

Sour cream - for the sauce.

Ketchup (homemade or store-bought) - for the sauce.

Cooking process:

Let's prepare the dough for homemade dumplings:

Sift the flour with a slide on the table, make a deepening in the middle, add salt, egg, water and begin to slowly knead.

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 so that it becomes a little steeper. In this case, the maximum amount of flour must 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 the finished dough for dumplings a little rest (covering it for 20 minutes with a towel) and swell the gluten.

During this time, prepare minced meat for homemade dumplings.

Thoroughly wash the pork and layers with meat, cut and scroll through a meat grinder along with onions and garlic. Add salt, pepper, eggs to the prepared dumplings and mix well.

Let's start making dumplings.

On a well-floured table, roll out two circles with a diameter slightly larger than our dumpling pan (about 25 cm).
Sprinkle the form with flour, cover with one circle of dough. Press a little with your fingers into the holes and begin to lay the minced meat. When the minced meat is laid (in each cell we put a ball of minced meat a little less than a walnut), we cover it with a second circle of dough, spread it with our hands over the entire surface of the dumplings and roll it with a rolling pin.

We remove the excess dough along the edges (we also use it in the cooking process), turn the form over and, tapping on the rolling pin, knock out our dumplings on a table sprinkled with flour.

We put ready-made dumplings from pork on pallets and - in the freezer.

We make dumplings until the full use of either minced meat or dough. The leftover unleavened dough can be used to make lazy mushroom patties according to the recipe.

Boil dumplings in salted water, adding a whole peeled onion and bay leaf, until fully cooked. This is about 5-7 minutes after boiling.

Although it is believed that when dumplings have surfaced, they are ready.

We spread the boiled dumplings either in portions on a dish, or on a common large plate.

Grease our homemade dumplings with butter on top, mix.

It remains to quickly prepare the sauce for dumplings. We mix sour cream and ketchup (in our family we always use this sauce when serving dumplings, very tasty!).

Or just serve sour cream, ketchup, vinegar, mustard separately. This is someone who loves it. Be sure to pepper the top.

If desired, dumplings can be consumed in the form of soup (with the broth in which they were cooked).

Enjoy your meal!

Sincerely, Anyuta and Notebook of recipes.

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

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

For stuffing, take:

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

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

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

Recipe for minced pork and greens for dumplings

The filling for dumplings can only be made from pork, onions and herbs. Traditional fresh herbs are added to minced meat - parsley, dill and cilantro.

You will need:

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

It takes 20-25 minutes to cook. Calorie content no more than 300 kcal.

How to do:

Step 1. For minced meat, scroll the meat in a meat grinder twice, chop the onion and greens.

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

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

Two recipes for minced fish dumplings

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

White fish filling

Required:

• fish fillet of white fish - 0.7 kg;
• 2 small onion heads;
• peeled garlic cloves - 2 pcs;
• half a pack of butter;
• ghee or sunflower oil;
• salt, ground pepper.

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

Filling preparation:

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

Red fish filling

For minced meat for 1 serving you will need:

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

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

For minced meat, scroll the red fish using a meat grinder, salt, add pepper. Put the minced fish into the prepared dough mugs and shape them to your liking.

Arrange ready-made dumplings on a plate, pour over with melted butter, decorate 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 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:

• steep buckwheat porridge - 1 cup;
• 80 g of 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 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 mushrooms are first baked in the oven, then transferred to pots, poured with the remaining broth, spices and salt are added to taste, cooked in the oven for 15 minutes.

The second option requires:

• 25 g (st. spoon) wheat flour;
• pickled butternuts - a jar (300 g);
• bulb of medium size;
• vegetable oil - 15 g;
• season with pepper to taste.

The time spent on cooking is 40 minutes, the calorie content is 299 kcal.

How to do:

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

Recipe for homemade dumplings with minced chicken

Prepare minced chicken dumplings by adding raw chopped pumpkin. She will make minced meat easier, bring it closer to the dietary option. By the way, it can also be scrolled in a meat grinder.

Required ingredients for 3 servings:

• 0.4 kg flour;
• egg;
• 200 ml of 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 calorie content of a serving is 220 kcal.

How to prepare the filling:

1. Scroll chicken flesh with onions using any meat grinder;
2. Grate pumpkin with small holes;
3. Combine the pumpkin with meat and onions, season with spices, mix;
4. Remove minced meat for 30 minutes in the refrigerator;
5. Knead from flour, water, eggs unleavened dough. Wrap in a bag, leave to rest on the desktop;
6. Roll out dough sausages, cut. Roll out thin circles with a rolling pin. Put the filling in the center of each and form dumplings;
7. Sour cream, melted butter and lingonberry sauce are served with minced chicken dumplings.

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 with each other.

For dumplings you will need:

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

It takes 40 minutes to prepare the dish. You will get 10 servings, each with 270 kcal.

Consider the recipe step by step:

Step 1. Sift the flour through a sieve and form a slide out of it on the desktop. Make a small hole in the center and crack the eggs into it. Knead with your hands from the edges to the center, gradually adding water. It is necessary that the eggs and liquid are not smeared on the desktop, but completely interfere with the flour. It is important to use chilled water in the refrigerator for the test. It is necessary to knead for a long time and very diligently, until you achieve uniformity and elasticity. Then wrap it in cling film or a damp towel. Give time to "lie down", after which it will become even more elastic.

Step 2. Cut the onions into large pieces. Wash all the meat with water, cut into pieces. Grind everything together. It is better to do this twice;

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

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

Step 5. Put minced meat in each circle, 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 flow 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 to it or pieces of ice are placed. In addition, the chilled filling is well separated from the whole mass, and it will be easier to sculpt dumplings.

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

A few more secrets of making minced meat for dumplings are in the next video.

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

Dumplings- This is a dish of boiled products from unleavened dough stuffed with meat, fish or vegetables. Pelmeni can be considered a traditional Russian dish, without which it is difficult to imagine the diet of any Russian family. This is a versatile 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 meat. Dumplings are prepared not only with meat, but also with vegetables, river or sea fish, forest mushrooms, cheese and cottage cheese.

In Soviet times, home-made dumplings united several generations in one kitchen. They sculpted dumplings with the whole family on weekends in large quantities, in reserve. They were immediately frozen and then eaten for a long time.

However, dumplings are not a native Russian dish. The reliable source of the 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 "pelnian"- bread ear

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

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

Dough for homemade dumplings

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

Recipe for dumplings on water without eggs

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

You will need:

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

How to cook:

1. Sift the flour well so that it is enriched with air.
2. Make a slide out of flour on the table or in a deep bowl.
3. Make a small well in the flour and pour in the water in a thin stream.
4. Knead the dough until it is homogeneous and elastic.
5. Cover the finished dough with cling film or a towel so that it does not wind.
6. Let the dough rest for 15-20 minutes, then you can start making dumplings.

Recipe for dumplings on water with eggs

Pelmeni dough with the addition of chicken eggs comes out tender and elastic.

You will need:

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

How to cook:

1. Sift the flour so that it is enriched with air, and make a slide out of it on the table or in a bowl.
2. Lightly beat the eggs with a fork in a separate bowl.
3. Make a small well in the flour and pour the eggs into it.
4. Stir the salt in warm water until it is completely dissolved.
5. Pour water into the recess in a thin stream.
6. Knead the dough until it is smooth and no longer sticky to your hands.
7. Cover the finished dough with cling film or a towel.
8. Let the dough rest for 15-20 minutes, you can cook.

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

Minced meat for homemade dumplings

Homemade minced meat is the main secret of delicious homemade dumplings. For a juicy and fresh mince, choose chilled fresh meat rather than frozen. Before cooking minced meat, be sure to rinse the meat in running cool water and dry it with a paper towel or napkin. Place the finished minced meat in the freezer for 20-30 minutes. Cooking dumplings will be easier from frozen minced meat.

Minced pork

In order for the minced pork not to turn out to be very fatty, choose the shoulder part or the back ham for its preparation. If desired, you can remove fatty streaks from a piece of meat.

You will need:

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

How to cook:

1. Cut the meat into small pieces.
2. Pass them through a meat grinder on a large grid. Meat can also be finely chopped with a knife or kitchen hatchet.
3. Finely chop the onion and garlic with a knife or scroll through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir meat with onion, add pepper.
6. Gently knead the minced meat by adding salt water to it.
7. Place the minced meat in the freezer for a short time.

Minced beef

Beef is a fairly stringy and dry meat. For the preparation of minced meat, a rump, edge trim or shoulder blade is suitable. The main thing is that the meat should not contain crushed bones and tendons.

You will need:

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

How to cook:

1. Clean the pieces of meat from tendons and films. Cut it into small pieces.
2. Pass the meat and onions through a meat grinder on a large grid.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the prepared minced meat in the freezer so that it freezes a little.
6. Take out the minced meat, you can cook.

Minced chicken

Chicken meat is a dietary low-calorie product. Dumplings stuffed with minced chicken are juicy and tender. To prepare it, use chicken breast.

You will need:

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

How to cook:

1. Cut the chicken fillet into small strips.
2. Pass the chicken fillet and onion through a meat grinder.
3. Mix salt with water. Add salt water and pepper to minced meat.
4. Stir the mince.
5. Place the prepared minced meat in the freezer so that it freezes a little.
6. Take out the minced meat, you can cook.

Modeling dumplings at home

Traditionally, dumplings have always been molded by hand. In Soviet times, a special form for making dumplings was popular among housewives, which increased the speed of modeling and was indispensable in the manufacture of a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have appeared - a mechanical home dumpling machine or a machine (machine) for making dumplings and an automatic home dumpling machine.

Homemade dumpling

This is a household appliance for making dumplings at home. Homemade dumplings have a number of advantages:

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

Homemade dumplings are electrical and mechanical. The main disadvantage of an electric home dumpling is the price - from 12 thousand rubles. A mechanical dumpling pan is much cheaper than an electric one. For example, the cost of a Bekker dumpling machine is 2-3 thousand rubles.

The principle of operation for a mechanical and electric dumplings is the same. How to make dumplings using dumplings, look at the video:

Form for modeling dumplings

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

Using a dumpling mold is quite simple:

1. Sprinkle the mold with a little flour so that the dough does not stick.
2. Roll out two layers of dough with a rolling pin 3-4 mm thick and slightly larger than a dumpling.
3. Put the first layer of dough on top of the dumpling. Use your fingers to make small, neat indentations in the cells of the mold so that the dough does not tear.
4. Put some stuffing in them.
5. Lay the second layer of dough on top.
6. Roll out, pressing on it with a rolling pin so that the second layer of dough adheres tightly to the edges of the cells.
7. Trim off excess dough from the edges of the mold.
8. Carefully remove the finished dumplings from the cells and place them on a floured surface.

hand sculpting

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

1. Dust your work surface with flour to prevent the dough from sticking.
2. Roll out the dough with a rolling pin about 3-4 mm thick. Turn the sheet periodically so that the thickness of the dough is uniform.
3. Using a glass, cut out circles from the dough.
4. Remove excess dough. Then it can be rolled out again and the procedure repeated.
5. Place some filling in the middle of each circle.
6. Gently fold the circle in half and press the edges firmly together. Then connect the opposite ends of the dumpling.
7. Dust a large, flat dish or cutting board with flour.
8. Spread the finished dumplings on it so that they do not touch and put in the freezer.

How much and how to cook homemade dumplings

Cook dumplings with minced meat quickly and easily:

1. Pour water into a saucepan and place it over medium heat. For 15 dumplings, 500 ml of water will be enough.
2. Salt the water until it boils. The calculation of salt is approximately 1 teaspoon without a slide per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. As soon as the water boils, put the dumplings in it and immediately mix them gently. Stir the dumplings periodically until the water boils again so that they do not stick to each other and to the walls of the pan.
5. After the water boils and the dumplings float to the surface, cook them for about 5 more minutes.
6. Immediately after cooking, remove the dumplings and arrange on plates. Meat dumplings can be served with broth.

Calorie homemade dumplings

The leader in calories are homemade minced pork dumplings - about 295 kcal per 100 grams of product (about 10 boiled dumplings). Nutritionists do not recommend eating pork too often, especially in combination with dough if you are overweight.

Lean beef dumplings are less caloric - 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) for minced meat and carefully remove excess fat layers.

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

Sauce for dumplings at home

For homemade dumplings, you can quickly prepare a simple sauce from products that can be found in the refrigerator of any housewife.

You will need:

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

How to cook:

1. Finely chop the garlic with a knife, lightly press down on it with the flat side of the knife to release the juice.
2. Chop up the greens.
3. Put greens and garlic in sour cream.
4. Add ground pepper and mix ingredients well. The sauce is ready.

What to remember

1. For the preparation of dumplings, use premium flour.
2. Knead the dough well so that it becomes elastic and pliable.
3. For minced meat, choose fresh chilled meat without bones, veins and fat.
4. Rinse the meat thoroughly in clean running water before cooking minced meat.

See you in the next article!

Delicious homemade dumplings cannot be compared with those sold in the store. Yes, and it’s profitable to cook dumplings at home, profitable, practical and ... safe (you never know what they can add to dumplings from the store)! And if you manage to carve out free time (and, basically, the desire and time to sculpt dumplings falls on the weekend), then take an hour to cook real dumplings at home, tasty, natural :) You can prepare them for future use and as needed boil. In this recipe, I will cook dumplings with minced meat from one pork.

For juiciness, add more onions and cold water, a little skill in rolling out the dough and sculpting dumplings, and you will easily get 80-100 pieces of selected homemade pork dumplings :) Let's start this process by making dumplings dough. The most versatile dough is on water, it rolls out well, dumplings come out of it perfect. This is what we are going to prepare.

See the recipe for dumplings in the footnote at the bottom of the recipe. Well, let's get started: pour the flour into a bowl, make a hole, pour salt into it and beat in an egg.

Gradually pouring in vegetable oil and cold water, knead the dough.

As a result, leave the resulting lump of dough alone for 15-20 minutes, and then knead it without additional flour and this is what you get:

The dough is ready. For minced meat, take pork, onion, water, salt and ground pepper.

Twist the meat in a meat grinder along with onions, add salt, pepper and water. Stir the minced meat until it becomes homogeneous.

Divide the dough into 2 parts.

1. In turn, roll each part of the dough very, very thin, cut circles with a glass;
2. For each circle of dough, put a teaspoon or a little less of cooked minced pork;
3. Cover the filling with half a circle of dough;
4. Blind the edges so that the filling is securely hidden in the dough - you get such a half-moon dumpling;
5. With a twisting motion, connect the corners of the varenichka, press them well with your fingers to each other - you will get perfect dumplings.

I think that if you look at this photo, then the whole sculpting process will become clear to you without words;)

Well, in total, you get 80-100 dumplings with pork, unless, of course, the dough is rolled out thinly and all the scraps are used. Dumplings can be frozen for future use if you are not going to cook them right away. In order to freeze the dumplings, they need to be laid out on a board sprinkled with flour or covered with baking paper so that the dumplings do not touch each other. And then put in the freezer. When pork dumplings are frozen, they can be folded into one bag and stored like that.

Well, just before serving, pork dumplings should be boiled in salt water, for 7-8 minutes after they float in boiling water. Serve such dumplings with sour cream or butter (well, or something else) - it's up to you, tastes are individual;)

Enjoy your meal!!!

Minced meat for beef and pork dumplings is a traditional filling of a popular Russian dish. Now on the shelves of stores you can see a huge range of these products, which differ from each other in size and fillings. But still, the store version will never compare with homemade dumplings.

The same amount of beef and pork for dumplings is the best option. It is this combination that makes it soft, juicy and fragrant. By itself, pork meat is too fatty, while beef, on the contrary, is lean, dry and tough. Therefore, individually they will not give the desired result. It is undesirable to change the proportions of minced meat. There are several secrets to make it airy, more tender and juicy without experimenting with the amount of main ingredients.

The ideal meat for minced meat is fresh, and even better - steamed. Frozen meat preparations are a bad option, because they contain a lot of excess liquid, and when defrosted, they lose both nutrients and taste.

Ingredients:

• 300 g of beef;
• 300 g pork;
• 1 egg;
• 2 onions;
• 4 cloves of garlic;
• salt, ground black pepper.

Cooking:

1. Prepare the meat: remove films, tendons, rinse and dry. Grind the finished product by passing through a meat grinder at least 3 times.
2. If possible, chop the onion with a blender and add to the meat. If you don't have a blender, take a little more time, but chop it up as finely as possible.
3. Salt and pepper the meat with onions, add the garlic passed through the press.
4. Beat the egg well with a fork and also add to the minced meat.
5. Mix all ingredients well and beat off. To do this, collect the mass into a lump, then abruptly, with all your might, throw it on the table. So repeat 15 times. This will make the minced meat very soft and juicy.
6. Now your filling is ready, and you can form real homemade dumplings.
7. If it seems to you that the mixture turned out to be liquid, you should not change the proportions of meat and add more beef. It is better to mix the ground crust of bread into the minced meat. If, on the contrary, it seems to you that the mass turned out to be a little dry, add a well-beaten egg white.

Homemade minced meat for dumplings with cabbage

Minced meat prepared according to this recipe contains rather unusual ingredients. But, believe me, its taste, juiciness and tenderness will conquer even those who are not an ardent fan of such a dish as dumplings.

Ingredients:

• 500 g pork;
• 500 g of beef;
• 2 onions;
• 200 g fresh white cabbage;
• 0.5 st. milk;
• salt, pepper to taste.
• 1 egg

Cooking:

1. It is extremely important that the onion and cabbage are very finely chopped. Sprinkle the cabbage with a little salt before adding it to the minced meat and remember with your hands so that it gives juice.
2. Gently stir in the onion and cabbage into the minced meat.
3. Salt and pepper, add the egg.
4. Make a small indentation in the minced meat and gradually pour milk into it. The mass should not be liquid.
5. Having reached the desired consistency, begin to form dumplings.
6. In the finished dish, cabbage is not felt at all, but it gives all its juiciness to the meat and makes dumplings incredibly tasty.

If you like a variety of spices, then ground pork and beef seasoned with spices will definitely appeal to you.

Ingredients:

• 300 g pork;
• 300 g of beef;
• 1 egg;
• 1 onion;
• ½ tsp ground ginger;
• ½ tsp ground coriander;
• salt pepper;
• greens as desired.

Cooking:

1. Add a beaten egg, salt, pepper, spices and finely chopped greens to the meat scrolled through a meat grinder.
2. Mix everything thoroughly and let the mass stand for 15 minutes so that the meat is saturated with the aroma and taste of spices.

Real Siberian dumplings are made from three types of meat and have their own subtleties, thanks to which the filling always turns out to be very juicy and fragrant.

Ingredients:

• 300 g pork;
• 300 g of beef;
• 300 g lamb;
• 3 onions;
• 300 g cabbage;
• 3 cloves of garlic;
• salt pepper;
• crushed ice.

Cooking:

1. Crush the garlic with a press.
2. Put the meat, onion and cabbage together in a meat grinder bowl and chop, passing through it 3-4 times.
3. Season with salt, pepper and mix thoroughly with your hands.
4. Next, add ice broken into small pieces, once again quickly knead everything and immediately spread the filling on the dough.
5. Ice cools the minced meat well, making it easier to mold the filling, and the finished dumplings are very juicy.
6. If you are not afraid of culinary experiments and appreciate the unusual tastes of familiar dishes, then you can use frozen cranberry, lingonberry or blueberry juice instead of crushed ice. These ingredients will make the taste of finished products very unusual and piquant.

Now your cookbook will most likely have new ways to prepare "real" minced meat for homemade dumplings. Yes, you will have to spend a lot of time on their implementation, but believe me: after trying dumplings made by you with a soul, with tasty and juicy contents, your household (and you too) will once and for all refuse store analogues.