Even your favorite dish can, as they say, set your teeth on edge if you continually make it according to the same classic recipe. If, for example, you add cabbage or salsa to simple minced meat for your favorite beef dumplings, you will get the same “ears,” only with a slightly unusual taste. But there can be any number of such additives to the filling for a popular delicacy - it all depends on our imagination and financial capabilities.

Who said that bold experiments have no place in the kitchen? This is how you can come up with your own recipe for the best minced meat for dumplings. Of course, it is ideal that it consists of selected meat and spices, but solutions to this culinary problem can be the most unexpected. But we'll start with the basics...

Classic filling option

One of the great people once said that everything truly brilliant is very simple. This statement is also true regarding culinary delights.

In fact, to make a wonderful and delicious dish, in our case dumplings, it does not have to consist of gourmet ingredients. The main condition is that the meat for dumplings must be fresh.

Ingredients

• Pork pulp – 500 g;
• Beef – 0.5 kg;
• Onion - 2 pieces;
• Cold water – 200 g;
• Salt – at least 2 teaspoons. l.;
• Pepper - to taste.

Preparation

1. First of all, the meat needs to be washed, removing all bone chips and chaff to make it easier to grind.
2. Next, armed with a meat grinder with small holes, we make minced meat from it. Before grinding, you need to cut the fillet into small pieces.
3. We clean and chop the onion in the same meat grinder.
4. Now let’s season our minced dumplings, that is, salt it and add pepper.
5. However, you should not rush to put it in the dough: the filling must be thoroughly mixed, gradually softening it with the help of prepared water. You need to pour it slowly. As a result, you should get fluffy, but in no case liquid minced meat.

* Cook's Tips
— The ratio of pork and beef parts may vary depending on your own wishes.
— Water, if desired, can be replaced with milk - it will also work out very well, but, as they say, this is not for everybody.

Dumplings with lard

Sometimes the meat on dumplings is a little dry - be it chicken or beef - and you have to rack your brains about how to make juicy minced meat for dumplings from it. There is nothing simpler - you just need to add a piece of lard.

Ingredients

• Low-fat pork fillet – 400 g;
• Beef (tenderloin) – 0.4 kg;
• Unsalted lard – 100 g;
• Chopped onion – 130 g;
• Water – 100 ml;
• Coarse salt - 1-2 teaspoons. l.;
• Ground black pepper – ½ teaspoon. l.

Preparation

1. Wash the meat, grind it in a meat grinder.
2. Grind the lard in the same way.
3. Knead the minced meat, moisten it with water, as in the first case, add the onion chopped in a food processor or blender.
4. All that remains is to add salt and pepper to our dumpling filling.

Filling "Three in one"

Who said that meat for dumplings must be beef or pork tenderloin? Pork “ears” are, of course, tasty, but banal. If you add a third component to the pork and beef filling - lamb, you get real yummy!

Ingredients

• Pork fillet – 300 g;
• Beef (lean) – 300 g;
• Lamb – 0.3 kg;
• White-headed cabbage - the same amount;
• Onion (large) – 3 pcs.;
• Water – 120 ml;
• Salt and pepper – as much as you like.

Preparation

1. We prepare the minced meat for dumplings according to the usual recipe, that is, wash the meat, cut it and put it into a meat grinder or food processor to obtain fine-grained minced meat.
2. We do the same with fresh cabbage - cut it into pieces, chop it and combine it with the filling to make it more tender and juicier.
3. The onion also needs to be twisted or finely chopped.
4. At the end, don’t forget to add salt and pepper.

* Cook's Tips
— To make the cabbage softer, after chopping it, you can pour boiling water over it and drain it in a colander to remove excess moisture.
— To make the minced meat finely ground, you can, if desired, pass it through the knives twice.

Pork+cabbage

For those who are not delighted with lamb and don’t like beef “ear” too much, we offer a kind of compromise option - minced pork with cabbage addition.

We get a juicy, tender and moderately fatty dish that will appeal (literally and figuratively) to both adults and children. The proportions in this minced dumpling recipe are for only 4-6 adult servings.

Ingredients

• Selected pork – 300 g;
• Fresh white cabbage – 200 g;
• Onion – 1 pc.;
• Water – no more than 3 tables. l.;
• Salt – 1 incomplete teaspoon. l.;
• Ground black pepper - the same amount.

Preparation

1. Meat and onions (peeled) - into a meat grinder or food processor.
2. Cut the fresh cabbage into smaller pieces and pour boiling water over it so that it becomes soft but juicy.
3. Combine ground meat seasoned with onions with cabbage, season with spices and add to the dough.

Chicken filling

There are many among us who, due to unsatisfactory health or for the sake of figure, cannot afford to eat pork or beef, which is high in calories and difficult for the stomach. However, chicken is also an option, and far from the worst.

Ingredients

• Chicken fillet without skins – 0.5 kg;
• Sour cream - 2 tables. l.;
• Garlic – no more than 2 cloves;
• Salt and pepper - ½ teaspoon each. l.

Preparation

Sour cream is added to meat turned into minced meat so that the filling is not bland. Garlic and pepper add spiciness.

Nutmeg minced meat with garlic dressing

The unusual thing about this recipe for minced dumplings is that it uses nutmeg. The black pepper remains on the shelf - there is no need to put it.

Ingredients

• Beef and pork - 250 g each;
• Milk or cream – 1/3 cup;
• Ground nutmeg - ½ teaspoon. l.;
• Salt – 1 teaspoon. l. (no slide).

Preparation

You need to grind the meat in the usual way, and then add nutmeg, salt and the milk component to it, knead everything. According to this recipe, garlic dressing will help highlight the piquant taste of these dumplings. However, we add it to the already welded “ears”.

Ham and cheese filling

This unusual version of dumpling filling is for those who are not afraid to experiment in the kitchen.

Ingredients

• Ham – 300 g;
• Non-acidic Adyghe cheese – 200 g;
• Garlic – 2 small cloves are enough;
• Salt.

Preparation

You need to chop the cheese and ham very, very finely, and then add chopped garlic and salt - the filling is ready.

As you can see, there simply cannot be a definite answer to the question of how to prepare the “correct” minced dumplings, because taste is a very individual concept. And it's not that important. The main thing is the end result, that is, aromatic and tasty dumplings!..

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 the diet of any 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 times, homemade dumplings brought together several generations in one kitchen. The whole family made dumplings on weekends in 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 of the 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, it is not difficult to purchase dumplings in supermarkets in the form of a frozen semi-finished product with a variety of fillings, but dumplings prepared at home yourself are still considered tasty. 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 is a classic dumpling dough recipe. 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:

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

How to cook:

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

Dough recipe for water dumplings with eggs

Dumpling 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 level teaspoon.

How to cook:

1. Sift the flour to enrich it with air and make a mound 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 well in a thin stream.
6. Knead the dough until it becomes homogeneous and no longer sticks to your hands.
7. Cover the finished dough with cling film or a towel.
8. 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

Minced meat, prepared yourself, is the main secret of 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 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. 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:

1. pork - 1 kilogram;
2. onions - 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 mesh. The meat can also be finely chopped with a knife or kitchen hatchet.
3. Finely chop the onion and garlic with a knife or grind them through a meat grinder and add to the minced meat.
4. Mix salt and water in a glass.
5. Stir the meat with onions, add pepper.
6. Gently knead the minced meat, adding salted water to it.
7. Place the finished minced meat in the freezer for a short time.

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:

1. beef - 1 kilogram;
2. onions - 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 using a large mesh.
3. Mix milk, salt and pepper.
4. Pour the mixture into the minced meat and mix it well with your hands.
5. Place the finished minced meat in the freezer so that it freezes a little.
6. 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 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 the minced meat.
4. Stir the minced meat.
5. Place the finished minced meat in the freezer until it freezes a little.
6. 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, a special form for preparing dumplings was popular among housewives, which increased the speed of modeling and was indispensable when making a large number of products.

Recently, convenient kitchen appliances for making dumplings at home have 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:

1. Sprinkle the pan with a little flour to prevent the dough from sticking.
2. Roll out two layers of dough with a rolling pin, 3-4 mm thick and slightly larger than a dumpling maker.
3. 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.
4. Place the filling in them.
5. Place 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 excess dough from edges of pan.
8. 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 the traditional method of making dumplings by hand:

1. Dust the work surface with flour to prevent the dough from sticking.
2. 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.
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. Carefully fold the circle in half and press the edges tightly together. Then connect the opposite ends of the dumpling.
7. Flour a large flat dish or cutting board.
8. 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:

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. Calculation of salt is approximately 1 level teaspoon per liter of water.
3. Add half a bay leaf and 2-3 allspice peas.
4. 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.
5. Once the water boils and the dumplings float to the surface, cook them for about 5 minutes.
6. 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:

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

What to remember

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

See you in the next article!

The most important secret of juicy minced meat for dumplings is the right choice of meat.

The classic proportion for minced dumplings is equal amounts of pork and beef. At the same time, the pork should be fatty: for dumplings you can buy the neck, the upper part of the shoulder blade, and the loin.

It is best if the meat is chilled, but meat that has already been frozen will also work. It needs to be purchased in stores where the correct storage conditions are provided - you must be sure that the temperature at which the meat was stored was maintained and that it has not been defrosted. Meat that has already been thawed once loses most of the natural juices contained in it.

Meat purchased frozen must be properly defrosted. You cannot put it in water for this and it is better not to use the “Defrost” mode in the microwave oven. You can use the microwave only if you don’t have any time to thaw the meat. In normal mode, the meat should be taken out of the freezer and transferred to the bottom shelf of the refrigerator so that at a temperature of +4-5°C it slowly defrosts and the structure of its fibers is not disturbed. In this case, the meat juices will remain inside the pieces.

Ingredients (for 150-200 dumplings):
- 500 g fatty pork;
- 500 g of lean beef or veal;
- 2 large onions;
- 5-6 cloves of garlic;
- 1 tsp. ground black pepper;
- ½ tsp. ground red pepper;
-150-200 g of milk;
- 1 heaped teaspoon of salt

How to prepare juicy minced meat for dumplings:

Rinse the meat in cold running water to remove any bone fragments that may remain after cutting. Pat the surface of the pieces with a paper kitchen towel to remove water. Cut the meat into small pieces so that they can be put into a meat grinder. Peel the onions and also cut into pieces.

To make the minced dumplings tasty and juicy, it is better to grind it using the grid attachment on a meat grinder, which has large holes. Grind onion, garlic and meat in a meat grinder. Place everything in a large bowl, add pepper and salt, stir. Pour the milk into the minced meat, knead it well again until it has a homogeneous consistency. The milk should be completely absorbed into the meat. Cover the bowl with the minced meat with a lid or cling film and place in the refrigerator for at least half an hour to an hour. This is necessary so that all the minced meat ingredients are saturated with each other’s aromas and juices.

When you make dumplings, add the minced meat and distribute it evenly over the surface of the circle of dough, leaving the edges free so that they can be pinched. Before cooking, it is better to freeze the dumplings slightly - then the dough will be denser when cooked. You need to cook the dumplings in broth or in salted water, to which you will need to add bay leaves and peppercorns.

Delicious homemade dumplings cannot be compared with those sold in the store. And it’s profitable, preparing dumplings at home, profitable, practical and... safe (you never know what they can add to dumplings from the store)! And if you manage to find free time (and, basically, the desire and time to make dumplings occurs on weekends), then take an hour to prepare real dumplings at home, tasty, natural :) They can be prepared for future use and as needed boil. In this recipe I will prepare dumplings with minced pork.

For juiciness, add more onions and cold water, a little skill in rolling out the dough and making dumplings, and you will easily get 80-100 pieces of selected homemade pork dumplings :) Let's start this process by preparing dumpling dough. The most versatile dough is made with water; it rolls out well and makes perfect dumplings. This is what we will cook.

For the dumpling dough recipe, see the footnote at the bottom of the recipe. Well, let's get started: pour flour into a bowl, make a hole, pour salt into it and beat in the egg.

Add vegetable oil and cold water little by little and 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.

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

Divide the dough into 2 parts.

1. In turn, roll out each part of the dough very, very thin, cut out circles with a glass;
2. For each circle of dough, place a teaspoon or slightly less of cooked minced pork;
3. Cover the filling with half of the dough circle;
4. Blind the edges so that the filling is securely hidden in the dough - you will get a crescent-shaped dumpling;
5. Using a twisting motion, connect the corners of the dumpling, press them firmly together with your fingers - you will get perfect dumplings.

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

Well, in total you will get 80-100 dumplings with pork, if, of course, you roll out the dough thinly and use all the trimmings. Dumplings can be frozen for future use if you are not going to cook them right away. In order to freeze dumplings, they need to be placed on a board sprinkled with flour or covered with baking paper so that the dumplings do not touch each other. And then put it in the freezer. When the pork dumplings are frozen, you can put them in one bag and store them that way.

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

Enjoy your meal!!!

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. A leaner option is 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 into small cubes with a sharp knife.
• 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 a long time, otherwise they will lose a significant part of the 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 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 into any shape, but most often meat dumplings are made 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 so that there is enough space for the dumplings), 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. Using a slotted spoon, carefully remove the dumplings onto a large platter or serving 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. This could be broccoli, cauliflower, green peas, corn, etc.

You can serve ready-made dumplings with broth, fresh herbs, sour cream, hot sauce, and 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 are no small bones is suitable: 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.