How to make juicy pork dumplings. How to cook delicious homemade minced meat for dumplings, minced dumplings recipe

06.11.2019 Dishes for children

Probably, each of us sometimes likes to feast on dumplings with sour cream or some kind of sauce. But purchased dumplings are always significantly inferior in taste to homemade ones. Therefore, it is better, of course, to make them at home yourself. In order for the dumplings to be tasty and juicy, you need to prepare excellent minced meat for them, which, by the way, can be both meat and fish. In the article, we will share with you classic recipes for both minced meat.

Cooking minced meat for dumplings according to the classic recipe

Minced meat for dumplings can be prepared from any meat, based on the preferences of those people who will eat them. It can be pork, and beef, and lamb, and chicken, and goose, etc. Some gourmets can even cook minced meat from venison and bear meat. This is, of course, too sophisticated option.

We will dwell on the classic minced meat in more detail. It can be made from one type of meat, or from a mixture of several types. It is best to make a combined minced pork and beef. After all, if you make purely minced pork, then it can be fatty, and if it is purely beef, then on the contrary - dryish.

Before you start making minced meat, you need to buy its main ingredient, that is, meat. This process must be approached with all responsibility, since it depends on the meat itself how tasty the original dish will turn out.

So, when choosing meat, pay attention to the following points:

Try to buy boneless meat. An entrecote, shoulder blade, back part - that is, those pieces in which pulp is present, are perfect. It is better to give up the neck - it will be fatty for dumplings, this is more of a barbecue part.
Be sure to inspect the meat when buying so that it is fresh and not aired. Fresh meat should be neither pale nor too rich in color. Too red meat indicates that there are many bloody blotches in it, that is, an inexperienced butcher may have killed the animal. As a result, such meat will not make excellent minced meat.
Check the meat for smell. Fresh meat should not have any pungent odor, let alone fetid or musty. Basically, if the meat is fresh, it is practically odorless.

These are the main criteria for choosing meat. Now that you have learned how to choose the meat, let's move on to the very minced meat recipe. For cooking, we take the following products:

pork - 300 g
veal - 300 g
onions - 3 pcs.
salt to taste
pepper - to taste

Let's get down to the cooking process itself:

Wash the meat under running water, then soak it with a paper towel to remove excess liquid. Cut it into small pieces and grind it with a meat grinder. You can also use a blender for these purposes.
We peel the onion, wash it and also chop it in the same way as the meat.
Add salt to the resulting mass to taste. It's about 1/2 tbsp. But it is better to undersalt than oversalt. Now we add ground pepper, again focusing on your taste - if you like spicy, then you can pour more, but without fanaticism, if children eat ready-made dumplings, then it is better, of course, not to get carried away with pepper.
Now mix everything well until a homogeneous consistency and interrupt the minced meat directly in the container. What does it mean? That is, you pick up the minced meat, lift it a little and hit the bowl. The better you interrupt him, the tastier the dumplings will be.
That's all, now you can start kneading the dough and forming dumplings.

Optionally, you can add chopped greens to the minced meat, but it clogs the smell of meat in the finished dish, therefore, in our opinion, it is better not to use it for dumplings.

Cooking minced fish for dumplings according to the classic recipe

As in the first recipe, first choose the fish for the minced meat. It is desirable, of course, that there are fewer bones in it, otherwise, when cutting, you will have to work hard to remove them. Most often, fish such as pike, hake, pike perch, catfish are used for minced meat. Salmon, trout, mackerel, etc. are less commonly used.

When buying fish, pay attention to the following points:

Fresh fish should have a pleasant fishy aroma. There should be no sour smell or rotten, foul smelling. This suggests that the fish is spoiled and cannot be used in any dishes.
Be sure to look at the fish eyes. In fresh fish, they should be transparent and slightly convex, in stale fish, on the contrary, they should be sunken and cloudy.
Then look into the gills. They should not be light colored or contain any mucus. If there is one, this indicates that the fish is spoiled and not suitable for consumption. Fresh fish should have gills that are bright red or deep pink.
When pressing on the fish, it should be firm, not soft - this is another factor that indicates the freshness of the fish.
And even more so, never buy fish without a head. Most often, it is stale fish. And by cutting off the head, the sellers just want to avoid the fetid smell, because the head deteriorates in the first place in the fish.

When you finally have a fresh fish, start cooking the minced meat. To do this, take the following set of products:

fish - 1-1.5 kg (meaning the weight of a live fish, after cutting it, accordingly, will be less)
pork fat without crust - 250-300 g
onions - 2-3 pcs.
salt to taste
ground pepper - to taste

Now let's go directly to the preparation of minced meat:

We clean the fish from the husk, open the belly, clean out all the insides and cut off the head and tail.
Wash the cut carcass under running water.
Now we cut the fish along the ridge into two parts, cut out the central bone, take out the rib bones, cut off all the fins. You have two pieces of fish fillet.
Now we take a meat grinder and grind the fish, after cutting it into small pieces. In this case, instead of a meat grinder, you can use a blender or food processor.
Next, we take lard and twist it through a meat grinder, adding directly to the fish.
We take the onion, peel it, wash it and chop it in the same way as the fish.
Further, salt and pepper all this beauty to taste. Mix everything well so that all the minced meat is saturated with spices. Moreover, it is better to mix with your hand, so the minced meat turns out to be more airy. If it sticks to your hand, just dip it in cold water and continue the process.
Here is the minced fish for dumplings and ready. If you wish, you can, of course, add your favorite spices to it. This is all very individual, here everyone acts based on personal preferences.

A little advice! You can also add mayonnaise to minced fish, then it will be even tastier and juicier.

We have provided you with several recipes for making minced meat for dumplings. You just have to try each of them and please your household with delicious and juicy dumplings. You can modernize the recipes a little by adding your own "flavor" to them. Otherwise, strictly follow the specified recipe, and excellent homemade dumplings will be a great addition to your dinner table.

DIY dumplings are much tastier than store-bought dumplings. As they cook, the scent spreads throughout the apartment. Minced pork dumplings add extraordinary juiciness and tenderness to the dish. With such a filling, dumplings will never turn out dry.

Before cooking minced meat, a piece of pork meat should be washed in cool water. Then, without drying, grind in a meat grinder. A little water that has remained on the surface of the meat will add juiciness to the finished product.

If you like fatter dumplings, then take the brisket. If you like leaner food, you can use a ham or neck.

In addition to pork, it is recommended to add a little spices, salt and a pinch of sugar to the minced meat, a little sweetness will emphasize the taste of the filling, make it brighter. If you don't like garlic, you don't need to add it. You can put ground black pepper, as well as chopped sweet red pepper.

Some housewives advise grinding the onion along with the pork pulp. Many cooks cut onions into small cubes. This allows you to preserve the juicy and spicy aroma of the vegetable.

The ingredients for minced meat must be selected in such a volume that from the first bite you can understand the taste of the filling, and not pick the dumpling to see the contents.

Do not add grated potatoes or soaked bread to minced pork dumplings to increase its airiness. The filling itself is tender.

You can use a manual or electric grinder to grind the meat. To get textured minced meat, the meat must be chopped on the board with a hatchet.

The minced meat should be kneaded thoroughly for 5-10 minutes. After that, it should not stick to your fingers or be very elastic. Dumplings filled with such a filling will turn out juicy and tasty.

There are many ways to make minced dumplings at home. If you comprehend only some of the secrets, then your favorite treat will always turn out to be deliciously delicious, and family members will rush home to enjoy fragrant homemade dumplings on a quiet, cozy evening in a pleasant company.

Recipe 1. Classic

Ingredients:

pork pulp - 900 g;
onions - 100 g;
garlic cloves - 4-5 pcs.;
spices and salt to taste.

Cooking process:

For classic minced meat, use boneless pork, salt, black and red peppers, garlic and onions.
Cut the pulp into small pieces so that they fit in the grinder tray. Peel the garlic and onions.
Chop the prepared vegetables. You can mince them or chop them with a knife. Garlic can be minced using a garlic mince.
Pass the pork through a meat grinder using a fine or medium sieve. If the meat has veins, then it must be twisted twice.
Add salt and prepared spices. Mix thoroughly until smooth. It is important that the spices, onions and garlic are evenly distributed over the filling.
All is ready. For storage, minced meat can be placed in the refrigerator. To avoid chapping, cover it with cling film.

Advice! To make the minced meat the most juicy, pour 4-5 tablespoons of pure water or meat broth into it.

Recipe 2.With herbs

Ingredients:

fatty pork meat with layers of bacon - 500 g;
greens onions - 1 bunch;
turnip onion - 1 pc.;
salt, as well as ground pepper - to taste;
cloves of garlic - 3 pcs.

Cooking process:

If young pork is taken, then it is preferable to chop the meat finely. In other cases, it is passed through a large grate of a meat grinder along with onions.
Chop the onion finely and crush the garlic with a press. Add to meat mixture. Season with pepper and salt.
Stir for ten minutes, pouring in a little water, until a tender, airy mass is obtained.

Recipe 3.With the addition of chicken fillet

Ingredients:

pork pulp - 300 g;
chicken fillet - 300 g;
onions - 2 pcs.;
spices and spices to taste;
salt - 1/2 tsp

Cooking process:

Cut the chicken and pork fillet into pieces.
Chop the onion finely.
Mix the ingredients, add spices and salt.
Scroll everything in a meat grinder using a nozzle with medium-sized holes. Appetizing minced pork and chicken is ready, you can fill dumplings with it.

Recipe 4. With nettles and parsley

This minced meat is made on the basis of the classic cooking method. The mixture of chopped greens can be up to half the volume of meat and is added to the minced meat at the kneading stage.

To achieve a homogeneous mass, it is advisable to add a raw egg to it and knead, gradually diluting it with meat or vegetable broth.

Recipe 5. With the addition of beef

Ingredients:

beef, pulp - 500 g;
onions - 2 pcs.;
pork neck, pulp - 500 g;
ice cubes - 5-6 pcs.;
white cabbage - 200 g;
pepper, as well as salt - to taste.

Cooking process:

Grind two types of meat pulp in a meat grinder.
Chop cabbage, garlic and onions in a blender.
Add black pepper, salt and vegetables to the meat. Mix thoroughly.
Cover minced beef and pork with cling paper or plastic wrap and refrigerate for 15-25 minutes.
Put chopped ice cubes into the resulting mass and mix thoroughly.

Which meat is best for minced meat

In order for the dumplings to be tasty and safe, it is necessary to take a responsible approach to the selection of pork meat for the filling.

It is best to use the meat of the part of the carcass in which there are no small bones: ham, neck, brisket, etc. Before cooking minced meat, make sure there are no bone fragments on the piece of meat. It can be very difficult to remove them later.

Pork should be bought from trusted sellers who comply with the conditions for its storage. If you buy meat in a store, check the shelf life, the integrity of the packaging and the temperature in the refrigerator.

The type of meat should be pleasant, not windy, there should be no foreign odors, mucus and uncharacteristic color. Attention should be paid to the absence of a dense film on the fat, which is a sign that the animal is not young.

Step-by-step recipes with photos will tell you how to cook minced dumplings with your own hands. Put a little work and a lot of love into this process to make the dish delicious and unique.

Cooking dumplings I devote a third of the day off. I sculpt about 250 pieces. Part is eaten immediately. The rest are frozen and boiled as needed. If you want to cook less, then reduce the quantitative indicators of the recipe.

Here I will focus on cooking meat filling... In the course of the story, I will refer you to articles that describe cooking unleavened dough and making dumplings.

Ingredients

For filling:

minced beef and pork - 800 g;
onions - 400 g;
salt, pepper to taste;

for the test:

wheat flour - 1 kg;
chicken eggs - 2 pieces;
water - 1.5 cups (375 ml).

At the first stage, let's prepare. While the dough is warm and suitable, let's start filling.

Scroll pork and beef in a meat grinder. If the pork is lean, then in equal amounts. If pork with fat, then take more beef.

Together with meat, you can scroll onions. But I advise you to do otherwise - chop the onion in a blender. Then the onion will not turn into gruel. And the minced meat, and accordingly the dumplings, will be juicier.

Put the minced meat and chopped onions into a bowl, add salt and pepper. Mix thoroughly.

And let's proceed to the most important stage.

Ready-made dumplings only need to cook. We put them in boiling salted water. You can add bay leaves and other spices. Cook for about 5 minutes.

I check the readiness like this. As soon as the dumplings come up, I wait a minute or two. I catch one dumpling, put it on a plate, break it in half with a spoon. I'm trying to be ready.

Are eating dumplings with butter, or sour cream, or mustard, or with what sauces. Someone likes it with broth, others without it. And you can sprinkle with finely chopped herbs.

To prepare dumplings, you need to take care of two components of the final product, because the recipe consists of minced meat and dough, and their combination will determine the taste of the finished dish. The filling should be fresh, prepared from selected varieties of meat or seafood, the fish component of the minced meat should not contain bones. Find out how to properly prepare minced meat for homemade dumplings, what are the varieties of filling, what is their highlight - read about all this below. It's easy to cook unforgettable lunches and dinners for your family!

Types of filling for dumplings

Meat is considered a classic of the genre in the fillings for dumplings. However, in other countries, the dish is prepared not only with it, but also with fish, seafood, vegetables and mushrooms. Russian dumplings mean minced pork or others:

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

As a highlight of the chef. and ordinary housewives can use a small piece of butter in a meat ball filling, ice water added to minced meat, herbs and spices. It is known that each housewife gets her own dumplings, often they become a family specialty, whose recipe is carefully stored and passed along with other knowledge to their children and grandchildren.

Cooking secrets

There are many ways to prepare dumplings: from simple cooking to frying in a pan or deep-fried, the serving of the product also depends on this - a portion of boiled dumplings on a plate, in a deep bowl with broth, a sticky mass resembling a pie with cheese, etc. Many people think that there are no secrets in the process of preparing such a simple dish: you need to take the dough, put a lump of filling there and wrap it. But here there are some points that you should pay close attention to in order to properly and tasty cook minced meat for dumplings:

the choice of meat is the first item, it should be fresh, preferably not frozen beforehand;
juicy minced meat is a guarantee of taste, so it is made by an equal combination of products (pork / beef, for example), the addition of spices, water, garlic and onions;
kneading is also important - manual, in a blender.

How to cook minced meat

To prepare a delicious, tender, juicy product you need:

use lean fresh meat (minced pork - shoulder or neck; beef - shoulder, brisket; chicken - breast or thigh);
Rinse the purchased meat, wrap with foil and leave in the refrigerator for 45 minutes. (this will allow you not to lose the juiciness of the product, in addition, it is easier to use);
you need to make homemade minced meat on dumplings in a meat grinder with a coarse mesh (juiciness will remain) or in a blender;
then add salt, pepper, garlic and a little water, mix thoroughly.

Some housewives use the so-called cutlet technology, or, more simply, they beat the minced meat. In dumplings, this leads to a loss of juiciness, therefore it is not recommended, but the most gentle handling of the meat mixture is encouraged. Try the options below to choose your own, interesting and suitable for you and your family.

Classical

Minced meat for classic dumplings is made from two types of meat. The main ingredients are:

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

The recipe for such a filling is simple:

Let's prepare the meat by stripping it from films and veins. Then twist it in a meat grinder.
After mixing a little, add your favorite spices.
Slightly beat back (gently, in a bowl).
Salt and pepper at the very end.

Chicken

Dumplings with minced chicken - an easy dietary dish, loved by kids. To prepare it, you need to prepare:

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

Cooking steps:

Rinse the meat, leave it to drain for five minutes on a wire rack. At this time, peel the onions.
Twist everything together in a meat grinder. For chicken meat, once is enough.
If the filling is runny, it's easy to fix by adding a little white bun pulp to the minced meat.
Season with salt and pepper (if cooking for children, just a drop of pepper).

Pork

The meat is fatty, therefore, for the best result, it is customary to choose parts of the carcass without lard. A paddle or collar will work, but you can also buy a piece from the back. So, you need to prepare:

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

The cooking process is simple:

Process the meat (remove large pieces of fat, rinse),
Prepare the onion (peel, chop coarsely).
Grind the meat and onions, alternately putting the pieces into the meat grinder.
Add beaten eggs, salt, pepper, spices (hops-suneli, for example).

Beef

In order to cook ground beef, you will need:

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

The process of making beef filling looks like this:

Prepare the meat (process, rinse, chop).
Peel and chop the onion, garlic. Cut the bacon into pieces.
Twist in a meat grinder, alternately adding products (two times).
For juiciness, you can increase the amount of onions or add raw potatoes.
Add water, mix the finished product.

Lamb

Ingredients:

lamb - 1 kg;
cilantro - 15 g;
onions - 4 pcs.;
salt, pepper, cumin - to taste;
wine vinegar - 1 tbsp. l.

Lamb mince is prepared like this:

We process the products (wash and cut the meat, peel the onion, then chop it).
Put the pieces in a meat grinder alternately, scroll through everything twice.
Add salt, pepper, cumin, mix.
Sprinkle with finely chopped cilantro, stir.
The filling is ready.

Delicate, aromatic dumplings with juicy filling and thin dough - no one will definitely refuse such a dish. There are many options for how to eat dumplings, and there are often disputes over the most delicious and successful option. But if everyone loves this dish, then not everyone is able to cook them 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 offer you to plunge into the intricacies of cooking the most delicious minced dumplings and learn all the nuances of its manufacture, so that in the end the dumplings become your signature dish, from which everyone will be delighted.

What composition of minced meat and spices is best for dumplings?

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

The traditional composition of dumplings is minced meat, most often pork or pork and beef (it is moderately juicy, aromatic and goes well with a huge amount of spices). As for creating interesting flavor notes, spices help in this. For dumplings filling, black pepper, nutmeg, paprika, curry, dried herbs (basil, marjoram, oregano), etc. are perfect. You can also find ready-made compositions for dumplings on store shelves, but be sure to pay attention before cooking if in the composition of salt, otherwise there is a risk of oversalting the minced meat.

Secrets: how to make minced meat juicy and tasty

Perhaps one of the most pressing questions remains what is added to 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 from it will be completely ruined. You can achieve a good result thanks to the knowledge of several important secrets:

the meat should be fresh, it is desirable that it does not give in to freezing;
it is important that the meat is evenly chopped, and therefore the meat grinder or combine must have very sharp knives;
in addition to spices, it is imperative to add onions to the minced meat, which also needs to be thoroughly chopped (or scrolled through a meat grinder, or grated on a fine grater) - so it will give the maximum of its juice;
after the mixture is ready, it must be properly beaten off - for this, the minced meat is lifted over the table and thrown onto it by force, at least 10 repetitions are necessary;
cabbage gives the minced meat juiciness - just put a small amount of chopped boiled vegetable. If you do not overdo it, then the taste and smell of cabbage will not be perceptible, it will give exclusively juiciness;
if you decide to put an egg in the minced meat, it is better to refuse to add protein - it can impart unpleasant toughness to tender meat.

The best recipes for making minced dumplings with photos

Real dumplings aren't just the weird, packaged tortillas sold in most stores. It is an excellent nutritious and tasty dish that can be prepared with experimentation and 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 preparation.

Classic beef and pork recipe

The most common proportions are 65-70% beef and 30-35% pork. This ratio can be changed depending on personal taste preferences, but it is generally better not to give up pork in the composition - it is fatty meat, it will add saturation to the broth that is formed inside the dumplings during cooking.

So, fresh meat is scrolled through a meat grinder, adding onions to it (1 large onion per kilogram of base). You can also add a little garlic and about 50 ml of pure water. Do not forget about spices - the mixture is salted, pepper, and other seasonings and herbs are added if desired.

How to cook with minced chicken

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 can also be less high in calories than the classic one. In the preparation of 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 greasy 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 harmonize well with chicken;
it is important that the minced meat is small and uniform.

Perfect minced fish on dumplings

To prepare dumplings, you can use ready-made minced fish, which is sold in stores, but the taste characteristics will be many times better if the filling is prepared on your own from those products whose quality you can personally evaluate. So, fillets of almost any fish, both white and red, are suitable as the main product. Depending on personal preference, you can choose pike perch, perch, catfish, salmon or any other favorite variety. It is worth noting that the filling of the pike will turn out to be very juicy and unusual. The process of making the filling is not at all complicated:

if the fish is whole, then it needs to be cleaned and milled;
the fillet is passed through a meat grinder, adding onions to it;
at the last stage, the filling is seasoned and a little milk is poured in for even more juiciness.
With such minced meat, homemade fish dumplings will turn out to be simply delicious.

How to make turkey meat filling

Dumplings with turkey meat can be distinguished from all the others - they have an incredibly delicate texture and pleasant taste. In addition, this meat belongs to the dietary category, it contains a minimum amount of cholesterol and is very easily absorbed in the human body. To prepare a 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 with onions must be carefully chopped in a convenient way, after adding all the remaining components to the resulting mass. After thoroughly kneading, the filling will be completely ready for the formation of dumplings.

How to cook lamb with potatoes and onions

To get a juicy and incredibly tasty dish, you need the lamb 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, the following ingredients are needed:

half a kilo 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. Softened butter is added to the resulting mixture and seasoned with spices to taste. Before sculpting dumplings, you should send the resulting filling for at least a quarter of an hour in the refrigerator.

Mushroom stuffing for vegetarian dumplings

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

Correct ratio of minced meat and dough

This is not to say that there are clear rules that strictly limit the amount of the dough itself and the filling in it when making dumplings. Here, in many respects, everything depends on personal taste: someone loves thicker dough, someone loves 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. They put a teaspoon of the filling in it, but without a pronounced slide, and carefully cover it up.

The approximate calorie content of the prepared dish

The calorie content of dumplings depends on which components were used for the dough and which filling was chosen. The classic version of the dish with minced pork and beef and egg dough has up to three hundred calories per 100 grams of the finished product. If the filling contains dietary meat, such as chicken or turkey, then this figure will be less.

Video: how to cook the filling and properly sculpt dumplings

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