Recipe for making dumplings at home. How to cook juicy minced meat for dumplings - recipe with photo

1. Pour flour into a mixing bowl.

2. Sprinkle salt and beat in eggs.

3. Add half a serving of drinking water and start kneading the dough.

4. Then gradually add water and continue kneading the dough so that you get a smooth and elastic dough. Since flour is different for everyone, drinking water may need more or less. That is why do not add the entire volume of liquid at once.

5. Wrap the dough with cling film and leave to lie down for half an hour.

6. Then cut the dough into equal 8 pieces. At the same time, cover the entire dough with plastic wrap so that while you work with one piece, the rest do not get weathered.

7. Now get down to cooking minced meat. Wash the meat and twist. Peel the onion from the husk and also pass through the meat grinder. Remove the husk from the garlic and pass through a press. Add salt and black pepper.

8. Mix the ingredients well and pour in the drinking water. cold water.

9. Stir the minced meat again until smooth.

10. Next, start sculpting dumplings. To speed up and simplify the work, take a dumpling, which you sprinkle with flour.

11. Divide a piece of dough into two parts and roll each of them thinly with a rolling pin, about 3 mm each. Lay out one sheet of dough on the form.

12. In each cell of the form, put a portion of minced meat, no more than 1 tsp. without a slide.

13. Cover the minced meat on top with the second rolled out sheet of dough.

14. With a rolling pin, roll the dough in shape so that both sheets are fastened together.

15. Remove excess dough and turn the mold over reverse side so that the formed dumplings fall out of it. Next, put them on a baking sheet or plank and send them to the freezer to freeze. After freezing, put the dumplings in a plastic bag and store in the freezer.

16. When it will be necessary to cook dumplings, collect drinking water in a saucepan, boil and lower 20-30 pcs. Boil them until they float to the surface of the water. Then remove them with a slotted spoon and put them on a plate.

17. Serve dumplings hot, immediately after cooking with sour cream, butter, mustard, table vinegar and other favorite sauces.

Advice: if you don’t have such a dumpling, then roll out the dough, squeeze out circles with a glass, which you fill with minced meat. Fasten them like dumplings, and then connect both ends to make a round dumpling, like a production dumpling.

See also the video recipe on how to cook dumplings.

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

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

It is best if the meat is chilled, but one that has already been frozen is also suitable. It must be bought in those stores where the correct storage conditions are provided - you must be sure that the meat storage temperature has been observed and it has not been thawed. Meat that has already been defrosted once loses most of the natural juices it contains.

Purchased frozen, meat should be properly thawed. You can’t put it in water for this and it’s better not to use the “Defrost” mode in microwave oven. You can use the microwave only if you don’t have time to thaw the meat at all. In normal mode, the meat should be taken out of the freezer and transferred to the lower 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 of fatty pork;
- 500 g 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 teaspoon of salt with a slide

How to cook juicy minced meat for dumplings:

Rinse the meat in cold running water to remove bone fragments that may have remained after cutting it. Blot the surface of the pieces with a paper kitchen towel to remove the 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 dumplings minced tasty and juicy, it is better to grind it using a grate attachment for a meat grinder, which has large holes. Grind onion, garlic and meat in a meat grinder. Put everything in a large bowl, add pepper and salt, mix. Pour milk into the minced meat, knead it well again until a homogeneous consistency. Milk should be completely absorbed into the meat. Cover the bowl with minced meat with a lid or cling film and refrigerate for at least half an hour or an hour. This is necessary so that all the minced meat ingredients are saturated with each other's flavors and juices.

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

Our grandmothers did not need recipes to make dumplings with their own hands - this skill was simply passed down from generation to generation, teaching their children. Today, not every housewife undertakes to make dumplings at home, because modern women very busy. But, you see, sometimes it’s still worth allocating a couple of hours to surprise and please the family.

Why homemade dumplings are better than store-bought ones

There are several reasons why it is better to cook the most delicious dumplings at home than to buy ready-made dumplings in the store:

• homemade dumplings are tastier (for example, they have more toppings);
• you know exactly what they consist of;
• they are cheaper;
• always fresh (at least if they are in the freezer, you know how long they have been there);
• You can bring the whole family together to make dumplings, and family work always brings people together.

Of course, the question involuntarily arises: are homemade dumplings harmful, because their calorie content is quite high? Let's just say - if they are in the morning and not more than 200 grams, then they will not harm your figure. How many calories in dumplings depends on the ingredients: the number of eggs, the type of flour, the type and fat content of the meat (for example, lamb is fatter than beef). Dumplings with minced chicken will be less high-calorie than with pork.

Dough for dumplings

Dough recipes for delicious dumplings quite a lot, but we'll take a look at the traditional one. In order for the dish to turn out delicious, you need to take into account a number of nuances.

• The first and most important rule is to knead the dough in a warm room so that all the ingredients interact well. Therefore, before cooking dumplings at home, close all the windows.
• Knead the dough only with warm water or warm milk, otherwise the ingredients will be more difficult to combine.
• After kneading, put the finished dough in a warm place for 30 minutes so that the gluten “disperses” properly and the dough becomes elastic and sticky enough.
  The dough for dumplings can also be kneaded in a bread machine - so you don’t have to waste your energy (after all, this is a rather difficult task), and it will settle for the right time in the warmth, because the necessary temperature regime. Just pour all the liquid ingredients into the mold first, then the dry ones (or vice versa, if required by the instructions for your model) and set the “Dough” mode.
• Check the dough by pressing with your finger: if a dimple remains, then it is ready, if it springs back, then it is still not elastic enough (it is more difficult to work with unripe dough - it strives to shrink all the time when rolling out).

It is believed that the steeper the dough, the tastier it is in dumplings. But do not overdo it - if it turns out too steep, it will be very difficult to sculpt from it. Watch the video.

How to properly knead dumplings. The best and easiest recipe

In order for the dough to turn out “correct” as in the photo, it is necessary to observe the proportions and knead it properly. Dumplings are made quickly if you follow all the subtleties of the recipe.

You will need:

• flour - 3 cups (depending on the variety - more may be required);
• water - ½ cup;
• milk - ½ cup;
• egg - 1 piece;
• vegetable oil - 1 teaspoon;
• salt - 1 teaspoon.

Cooking step by step

1. Pour warm water and milk into a bowl, break an egg into it and add salt. Stir until the salt dissolves.
2. Sift the flour on the table or into a large bowl, make a recess in the slide and pour the previously prepared solution into it.
3. First mix everything with a spoon, then knead a little with your hands. Add vegetable oil(it will give elasticity) and continue kneading. If you are kneading in a bread maker, pour the butter directly onto the mixer (the flag that spins and kneads the dough).
4. Leave for 30-40 minutes in a warm place and start making minced meat.

Cooking minced meat

The recipe for making classic dumplings at home allows the use of any meat, but minced pork and beef are considered traditional.

You will need:

• pork (fillet) - 500 g;
• beef (fillet) - 500 g;
• onion - 2 large heads;
• water (cold) - 1 glass;
• salt and spices - to taste.

Cooking

1. Rinse the meat under running water. You can not drain it thoroughly - water is still useful in minced meat.
2. Remove the films and veins (although the veins in the filling are not at all embarrassing for many lovers of dumplings). If the meat seems to you not fat enough, you can add a little lard.
3. Chop the meat by hand or scroll through the meat grinder (through the middle grid). To give greater softness, minced meat can be skipped twice.
4. Scroll the onion through a meat grinder (or cut into small cubes). Some housewives add some finely chopped cabbage to minced meat to add juiciness, but this is up to you.
5. Mix everything, add spices and salt. If desired, you can finely chop a couple of cloves of garlic. Leave for 30 minutes in the refrigerator, covered with cling film (tightly so as not to dry out).
6. Remove the minced meat from the refrigerator and pour in cold water, mix thoroughly and knead for a few more minutes - this will give it airiness and softness. The dumplings will be juicy inside. Instead of water, you can add milk - it will give a special taste.

Cooking dumplings

There are several ways to cook homemade dumplings deliciously so that they are juicy.

• Traditional. Roll the dough into a sausage and cut it into equal pieces. Dip them in flour and roll them out with a rolling pin. Put a portion of meat on each “pancake” and close it in any way: with a pigtail, crescent, circle, etc.
• With the help of a glass. Roll out a large sheet of dough and use a round glass to make circles of dough. Also lay out the filling and blind the dumplings in any way. Roll the remaining dough into one ball again and roll out again. The disadvantage of this method is that it becomes more and more difficult to mix the "trimmings" each time.
• With a dumpling. For fast food dumplings on big family a special round-shaped device with hexagonal cells may be indispensable. Roll out a large sheet of dough (not too thin, because it will then have to be stretched a little) and put it on a dumpling. Arrange the minced meat in the cells, pushing each portion a little (if you do not push, then the filling may be too small). Lay another sheet of dough on top and roll out with a rolling pin until the edges of the cells show through. Then knock the dumplings out of the mold with a light tap of the rolling pin or just with your fingers.

After you've made a couple of hundred dumplings, it's time to put the pot on the stove. There should be about two-thirds of the total volume of water in it, so that there is space for dumplings and they do not stick together. Throw the products into the water one or two at a time (you don’t need to throw everything at once, otherwise they will immediately stick together and wrinkle) and gently stir with a slotted spoon. Until the moment of boiling, they need to be stirred periodically, but not too often. After boiling, cook dumplings with meat for 5–7 minutes (if they are small, 3 minutes is enough), then quickly remove with a slotted spoon. As you can see, cooking does not take much time.

You can serve homemade dumplings with broth, sour cream, butter, sprinkle them with green onions, season garlic sauce etc.

There are many options for how to cook dumplings at home. Here we have considered only the main one - with two types of meat, and you just have to connect your imagination and, of course, take into account the wishes of your household.

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, made from selected varieties of meat or seafood, the minced fish component should not contain bones. Find out how to properly prepare minced meat for homemade dumplings, what types of fillings are there, what is their highlight - read about all this below. Cooking unforgettable lunches and dinners for your family is easy!

Types of stuffing for dumplings

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

cooking secrets

There are many ways to cook dumplings: from simple cooking to frying in a pan or deep-frying, 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 the secrets in the cooking process are so a simple dish no: you need to take the dough, put a lump of filling there and wrap it. But there are some moments here that you should pay close attention to in order to properly and tasty prepare minced meat for dumplings:

• the choice of meat is the first point, it must be fresh, preferably not pre-frozen;
• 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 it with a film and leave it 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 large 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, 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 welcome. Try the options below to find 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.;
• garlic clove - 3 pcs.;
• salt, pepper - to taste.

The recipe for this stuffing is simple:

1. Let's prepare the meat by cleaning it from films and lived. Then twist in a meat grinder.
2. After mixing a little, add your favorite spices.
3. Lightly beat off (gently, in a bowl).
4. Salt and pepper at the very end.

Chicken

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

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

Cooking steps:

1. Rinse the meat, leave it to drain for five minutes on a wire rack. At this time, clear onion.
2. Twist everything together in a meat grinder. For chicken meat, one time is enough.
3. If the filling is runny in consistency, this can be easily fixed by adding a little white bun pulp to the stuffing.
4. Salt and pepper (if you cook 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 fat. A spatula or neck will work, but you can also buy a piece from the back. So, you need to prepare:

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

The cooking process is simple:

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

Beef

In order to cook Ground beef, you will need:

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

The process of preparing beef stuffing looks like this:

1. Prepare the meat (process, rinse, cut).
2. Peel and chop onion, garlic. Salo cut into pieces.
3. Twist in a meat grinder, adding products alternately (twice).
4. For juiciness, you can increase the amount of onion or add raw potatoes.
5. Add water, mix the finished product.

From lamb

Ingredients:

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

Lamb minced meat is prepared as follows:

1. We process the products (wash and cut the meat, clean the onion, then chop).
2. Alternately put the pieces in a meat grinder, scroll through everything twice.
3. Add salt, pepper, cumin, mix.
4. Sprinkle with finely chopped cilantro, stir.
5. The filling is ready.