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

Medium difficulty

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

What to prepare minced meat for dumplings from

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

You will need:

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

Preparation

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

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

Secrets of special juiciness

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

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

Recipe with cabbage

You will need:

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

Preparation

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

Option with three types of meat

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

You will need:

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

Preparation

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

Viscosity and uniformity - distinctive features good dumpling filling.

Beef recipe

Here's how to prepare minced meat for beef dumplings: the recipe is simple and does not contain large quantity ingredients. You might think that Ground beef It’s a little dry, but we’ll tell you how to make beef dumplings juicy: to do this you need to add a little milk or finely grated potatoes to the meat mixture (one small potato is enough).

You will need:

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

Preparation

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

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

This is interesting

Here are some secrets of delicious minced meat for dumplings.

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

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

Those who want to lose weight should remember that dumplings have a high energy value, and this is connected primarily with the meat filling (it contains a large percentage of fat), and then with the method of consumption - for example, with high-calorie sauces. And, of course, everything is good in moderation, so those losing weight should not overuse this dish.

Although it is traditional to prepare minced meat for dumplings from beef and pork, each region of our vast country has its own culinary features. Far Eastern chefs often cook with fish fillings, V northern regions They use elk meat. Housewives from the central regions love mushroom dumplings no less than meat ones, and in the Southern Urals, along with meat dumplings, they make dumplings with raw chopped potatoes and lard (which is how they differ from dumplings).

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

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It is very difficult to find out where dumplings came from, since their analogues, with their own national characteristics, so many. For example, Chinese dim sum, Georgian khinkali, italian ravioli. But the cooking principle is the same - wrapping the minced meat in dough. If everything is simpler with the dough, then not every housewife knows how to make the filling for dumplings in order to get high-quality juicy minced meat. Let's talk about it.

general information

There are many secrets when preparing dumplings, for example, the edges of the dough should be thicker - this helps to maintain their shape during cooking. The filling for dumplings can be very varied: mushrooms, fish, chicken and vegetables, but the most popular, especially in Russia, is meat. Nowadays most people consider this dish a daily meal, although this was not always the case.

In the old days, and dumplings appeared in our country in the sixteenth century, they were considered purely festive and family dish. Then they even used it to tell fortunes. Cooked for big family several hundred products and something special was placed in one of them, for example, pepper. The one who came across it had to be successful and happy. When planning to cook dumplings, listen to these tips experienced housewives, maybe one of the tips will help you make an excellent dish.

As you know, minced meat should not spoil the main dish; moreover, it should be juicy, tasty and aromatic. To get this result, you need to follow some recommendations. We will now tell you about some of them so that you can delicious filling for dumplings.

Average minced meat recipe

The filling for meat dumplings is prepared from the following ingredients: equal shares pork and beef - one kilogram, one onion, butter - 50 grams, egg - one, garlic - two cloves, ground red and black pepper, salt, a pinch of basil or parsley.

In the event that someone from the family has peptic ulcer stomach or allergies, there is no need to add garlic. If you use this recipe correctly, the minced meat will turn out great. It will be possible to prepare a high-quality and wonderful dish from it that will delight everyone who partakes of it.

Secrets of preparing minced meat for dumplings

If you want it to work out great filling for dumplings, then buy beef, lamb and pork of exceptional freshness. When choosing beef, take young veal, then the dumplings will be the most tender. It is better to reschedule the preparation of a dish for another time than to cook it from the wrong material. best meat. Using all three of the above types of meat in the recipe at once, adhere to the following ratio: fatty pork - 350 grams, lamb - 250 grams, veal - 550 grams.

Wash all this meat well and blot it with a kitchen napkin. This must be done, as water can spoil the final product. Now we will try to answer all your questions regarding how to do good fillings for dumplings. The recipe is for minced meat.

Preparing the meat filling for dumplings

We cut our washed and dried blanks into bars big size. Next, peel one large head of garlic and two large onions. We pass the first one through a garlic press, and cut the second one into three parts. Grind the meat and onions twice in a meat grinder, in this case the minced meat will be softer. Pepper and salt the resulting mass, add garlic to it. Mix thoroughly and - first secret - add medium fat cream - 150 ml.

If you have more fatty cream on hand, add less of it. They will give the dumplings a very delicate taste. The second secret is this: when the mass is too liquid, add one potato, minced in a meat grinder. But this shouldn't happen. Cover the minced meat with a cloth and let it sit for 20 minutes. This is a mandatory condition. You need to put it into the dough with a teaspoon. We hope that your filling for meat dumplings was a success.

Minced meat for dumplings from two types of meat

One type of minced meat should be lean, the other fatty. Today we will tell you how to prepare the filling for pork and chicken dumplings. The ingredients listed below should be enough for about a hundred dumplings: 300 grams of pork pulp, the same amount of chicken fillet, two onions, half a teaspoon of salt and spices to taste. The recipe is probably the simplest, it takes ten minutes to complete.

Wash and dry the meat, then cut the pork and chicken fillet into small pieces, chop the onion, prepare spices and salt. Install a nozzle with medium-sized cells into the meat grinder and scroll through all the components. If the result is juicy minced meat, then everything was done correctly.

Recipe for dumplings stuffed with minced meat

If you learn how to make high-quality fillings for dumplings and dumplings, then everything else will work out for you, and you will constantly delight your family great dishes. We believe that all the lessons have been learned. So, let's start preparing real Russian dumplings. We will make a lot of them, about 250 pieces, taking into account the fact that we will freeze some of them until next time. Special attention let's get ready again meat filling. For it we will need: 0.8 kg of pork and beef, 400 grams onions, to taste - pepper and salt.

For dough: one kilogram wheat flour, two eggs and one and a half glasses of water. First of all, we prepare the dough, and while it is warm, we make the filling. Grind the pork in a meat grinder. In the case when the pork is lean, we take equal quantities, if it is fatty, then there should be a little more beef. Onions can also be combined with meat, but we recommend doing this in a blender, then it will not look like mush and, accordingly, you will get juicier than dumplings. Place the chopped onion and minced meat in a separate bowl, pepper, salt and now mix everything very thoroughly.

Cooking dumplings

The filling for the meat dumplings is ready, now there is very little left. We make dumplings, but every housewife knows how to do it, and besides, she can involve the whole family in this. After the entire surface of the table is covered with them, all that remains is to weld tasty dish. Dip our dumplings into salted boiling water, adding Bay leaf and other favorite seasonings.

Cooking time is approximately five minutes. You need to check the readiness yourself, not really trusting this question to the recipe. After the dumplings float, you need to wait a couple of minutes, take one out, put it on a plate, break it in half with a spoon and take a sample. Served ready-made dumplings on the table with sour cream or butter. You can use mustard, mayonnaise or any other sauce. Some eat it with the broth, others sprinkle it with finely chopped herbs. Bon appetit!

Minced meat for dumplings made from beef and pork is traditional filling popular dish Russian cuisine. Now on store shelves you can see a huge assortment of these products, differing in size and fillings. But still, the store-bought version will never compare with homemade dumplings.

The same amount of beef and pork for the dumpling filling is the best option. It is this combination that makes it soft, juicy and aromatic. Pork meat itself is too fatty, while beef, on the contrary, is lean, dry and tough. Therefore, individually they will not give the desired result. It is not advisable 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, or even better, fresh. Frozen meat preparations- a bad option because they contain a lot excess liquid, and when defrosted they lose and useful material, and taste.

Ingredients:

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

Preparation:

1. Prepare the meat: remove films and tendons, rinse and dry. Finished product grind by passing through a meat grinder at least 3 times.
2. If possible, chop the onion in a blender and add to the meat. If you don't have a blender, take a little more time, but chop it as finely as possible.
3. Salt and pepper the meat and onions, add the garlic passed through a press.
4. Beat the egg well with a fork and also add to the minced meat.
5. Knead all ingredients well and beat. To do this, gather the mass into a lump, then suddenly, with all your strength, throw it onto the table. Repeat this 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 you think that the mixture is liquid, you should not change the proportions of meat and add more beef. It’s better to mix ground bread crust into the minced meat. If, on the contrary, it seems to you that the mass is a little dry, add well-beaten egg white.

Homemade minced meat for dumplings with cabbage

The 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 beef;
• 2 onions;
• 200 g fresh white cabbage;
• 0.5 tbsp. milk;
• salt, pepper to taste.
• 1 egg

Preparation:

1. It is extremely important that the onions and cabbage are chopped very finely. Sprinkle the cabbage with a little salt before adding it to the minced meat and use your hands to release the juice.
2. Gently stir the onion and cabbage into the meat minced.
3. Salt and pepper, add an egg.
4. Make a small depression 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 ready dish The cabbage is not noticeable at all, but gives all its juiciness to the meat and makes the dumplings incredibly tasty.

If you like a variety of spices, then minced pork and beef, seasoned with spices, you will definitely like it.

Ingredients:

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

Preparation:

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

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

Ingredients:

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

Preparation:

1. Crush the garlic with a press.
2. Place the meat, onion and cabbage together in a meat grinder bowl and grind, passing through it 3-4 times.
3. Season the mixture with salt, pepper and mix thoroughly with your hands.
4. Next add the chopped small pieces ice, quickly knead everything again and immediately spread the filling onto the dough.
5. Ice cools the minced meat well, making it easier to form the filling, and the finished dumplings turn out very juicy.
6. If you're not afraid culinary experiments and appreciate unusual tastes familiar dishes, then instead crushed ice You can use frozen cranberry, lingonberry or blueberry juice. These ingredients will make the taste finished products very unusual and spicy.

Now in yours cookbook there will certainly be 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 the dumplings you made with your soul, with tasty and juicy contents, your household (and you too) will once and for all refuse store-bought analogues.

A recipe for pork dumplings will not be complete if it does not take into account all the features of preparing minced meat.

• What kind of meat to take. If you want juicier and fattier dumplings, take pork belly- it has enough fat and meat. More Lenten option- neck or ham.
• How to grind. This can be done in several ways. If you like textured minced meat, arm yourself with a hatchet (preferably two) and chop the meat on a board (don’t overdo it, so you don’t end up eating dumplings with wood chips). You can also process meat in a meat grinder using a large mesh. If you like the minced meat more tender, mince it twice.
• Juice. Pork dumplings will turn out juicy if you add cold water or cucumber brine to the minced meat.
• Onion. If you like the onion to be felt in the filling, do not grind it in a meat grinder, but chop it with a sharp knife into small cubes.
• How to add softness. Kneading significantly improves the taste and consistency of minced meat. Knead it like dough or smack it on a board. After kneading, the minced meat should not stick too much to your hands or be too elastic.
• Seasonings. Green onions, freshly ground black pepper, coriander, and finely chopped garlic will add piquancy to the filling. You can add any seasonings to suit your taste, but do not overdo it so as not to overwhelm the taste of the meat.

Freshly ground spices are always more aromatic and brighter in taste than those purchased already in powder form. Even seasonings ground at home should not be stored for long, otherwise they will lose a significant part essential oils.

Cooking dumplings with pork

There can never be too many dumplings! The only question is how much food and time you have in stock. Homemade dumplings with minced pork They are prepared quite simply, and do not take as long as it might seem at first glance. Especially if you involve the whole family in sculpting.

For the test you will need:

• flour - about 3 cups;
• water - 1 glass;
• egg - 1-2 pieces;
• coarse salt - 1 teaspoon.

For minced meat you will need:

• pork - 500 g;
• onion - 1 head;
• fresh garlic - 3 cloves;
• spices - to taste;
• salt - to taste;
• cold water - ½ cup.

Preparation

1. Dissolve salt in water and beat in an egg. Sift the flour onto the table or into a large bowl, make a hole in it and pour in the solution. Gradually stir flour into water, increasing consistency. Knead the dough on the counter for about 10 minutes, adding more flour as needed, until the dough is elastic and free of large air bubbles inside.
2. The recipe for minced pork for dumplings is not complicated, the main thing is the balance of ingredients. Grind the meat in a meat grinder (or chop it by hand), add salt, seasonings, onion and garlic. Pour in cold water in parts: pour a little and stir, then a little more and stir again, and so on several times until all the water has been poured out. Knead the minced meat until the salt is completely dissolved.
3. Roll out the dough and use a glass to make equal circles. Or make a sausage out of the dough, cut it into pieces, and form flat cakes from these pieces.
4. Place the filling on the flatbreads (it’s easier to do this with a fork) and seal the edges of the dough. Dumplings can be sculpted in any shape, but most often meat dumplings make them round (that is, we make a crescent, and then mold its corners). Do not put too much filling so that it does not stretch the dough. Do not make the dumplings too large, otherwise they will take a long time to cook and may fall apart.
5. Boil water in a large saucepan (there should be enough water to give the dumplings enough space), add salt, peeled onion, bay leaf and any other spices.
6. Add dumplings and at the same time gently stir with a large spoon or slotted spoon. It is more convenient to do this together. When the water with dumplings boils, note the time - usually dumplings with pork are cooked for about 7 minutes.
7. Carefully remove the dumplings with a slotted spoon. large dish or portion plates.

The recipe for homemade dumplings with pork can be modernized if you pay a little more attention to serving: after catching the dumplings, throw the vegetables into the broth and cook for 1-3 minutes, and then serve them along with the dumplings. It could be broccoli cauliflower, green pea, corn, etc.

You can serve ready-made dumplings with broth, fresh herbs, sour cream, hot sauce, vegetables.

How to choose meat for minced meat

In order for dumplings to be tasty, healthy and safe, you need to pay attention to the choice of pork for minced meat.

• Pulp. For dumplings, the part of the carcass where there is no small bones: neck, ham, brisket, etc. Be sure to inspect the piece for the presence of small bone fragments - they can be difficult to remove later, and sometimes impossible, and we don’t want to spoil the impression of the entire dish because of such a small detail.
• Where to get it. There are no universal recommendations on where to buy meat - it all depends on the conscience of the sellers. If you buy pork at the market, pay attention to its storage conditions. If the meat is sitting on an open, rarely cleaned counter, find another seller. Such storage is dangerous: insects may appear on the food, and without refrigeration it may become stale (this is especially true in the summer). Of course, it is better to buy meat from a trusted seller, but, as practice shows, even “our own” people sometimes deceive. If you prefer to buy pork in a store, always pay attention to the expiration date, temperature in the refrigerator and the integrity of the packaging.
• Appearance. The meat should not be weathered, have foreign odors or an atypical color - the pork itself should be distinctly red, and the fat should be white (not yellow). Pay attention to whether there is a thick film on the fat - it indicates that the animal is old. Don’t be shy to smell the meat, because the health of the whole family depends on its freshness. Feel the piece - there should be no sticky mucus on it.

It is better to prepare minced pork for dumplings with your own hands rather than buy ready-made ones, then your dish will always be tasty and original.