How to cook juicy minced meat for dumplings - a recipe with a photo. Step by step recipe with photo

Despite the conflicting opinions of the hostesses, it is not difficult to cook delicious minced meat for dumplings. The main thing is to choose quality ingredients. Unfortunately, at present, people rarely cook this dish at home, since a wide range of ready-made minced meat is offered in stores. However, the taste of a homemade dish is incomparable with a purchased product. If you cook good minced meat, dumplings will turn out tasty, juicy and will be worthy of the highest praise.

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Interesting! In the Crimea, dumplings are called tartarash, in the Caucasus and Central Asia - manti, khinkali, in Italy - ravioli, in western Russia - sorcerers.

Fillings for dumplings

Pork, beef, veal, chicken or lamb are used as the main component of the filling. To make the contents of dumplings more juicy, it is recommended to use several types of meat. It all depends on taste preferences. According to the classic recipe, which was used by our grandmothers, three types of meat are used: beef, pork and lamb. Sometimes an egg is added to the filling.

In addition to traditional recipes, there are others. Some experiment by adding chicken giblets, cabbage and other ingredients. Focusing on your taste, you can give free rein to your imagination.

How to cook minced meat for pork dumplings?

It is necessary to prepare 500 g of meat, which is thoroughly washed under running water, and then cut into pieces. After that, you need to grind it in a meat grinder.

Next, put the following ingredients: salt, pepper, onion, grated on a fine grater. There are housewives who add bacon to minced meat, which is scrolled in a meat grinder or cut into small cubes. Sometimes they put coriander or ginger. In this case, it is worth focusing on your own taste preferences. When all the ingredients are thoroughly mixed, you can prepare the dough.

On a note! Particular attention should be paid to adding salt, if the product is salted, you can spoil the whole dish.

How to cook minced meat for beef and pork dumplings?

To prepare a good meat product, it is recommended to take the lean part of the pork neck and beef brisket in equal proportions (250 g each). The meat is thoroughly washed and minced in a meat grinder. Then you need to prepare the following ingredients:

salt - 0.5 tsp;
onions - 2 heads;
black pepper - to taste;
garlic - 2 cloves.

The meat product is once again passed through a meat grinder along with onions and garlic, then salted and peppered.

On a note! In order to saturate the minced meat with oxygen, to give it tenderness, it should be beaten off. To do this, a handful of minced meat is taken and thrown onto a cutting board with force. It is enough to make 6-8 strokes.

If the mass is too thick, a little cold water, milk or cream is added to it to obtain the desired consistency. When, on the contrary, it is too liquid, some housewives use a thickener. By the way, when adding cream, the dish turns out more tender.

How to cook minced pork and chicken dumplings?

To prepare a delicious meat filling, you need to take the following ingredients:

pork pulp - 300 g;
chicken fillet - 300 g;
salt - 0.5 tsp;
spices - to taste;
onion - 2 heads.

The meat is washed, cut into several pieces, the onion is chopped into cubes. All ingredients are scrolled in a meat grinder. Then the product is salted, spices are added, everything is mixed.

On a note! It is believed that the filling for dumplings will turn out tastier and better in quality if you knead it for a long time and thoroughly.

It is difficult to answer what the composition of real dumplings should be. It does not matter what it is made of and how much salt or spices are added to it. The main thing is that you like its taste. Some prefer to use beef, others choose pork, chicken or other ingredients. Regardless of which recipe is adopted, you need to put a piece of your soul into the cooking process, and then the dish will succeed.

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They are considered an international dish, which in each national cuisine has its own cooking characteristics. The Chinese eat wontons, Buryats and Mongols love poses, triangular meat dumplings kreplach are prepared in Israel, khinkali are popular in Georgia, and sorcerers are popular in Belarus. The Italians make minced meat for ravioli not only with meat, but also with cheese, the Tibetans respect momo vegetable dumplings, and the Germans prepare maultaschen, which differ from dumplings in the presence of spinach in minced meat. Even in Russia, this dish is prepared in different ways: in cookbooks you can find Siberian, Ural, Amur, Far Eastern, Moscow and Little Russian dumplings.

Shop-bought or homemade dumplings?

Homemade dumplings are now rare. Due to being busy, we sometimes get by with semi-finished products, but sometimes we really want to arrange a holiday for our loved ones and treat them to delicious dumplings stuffed with real meat. Homemade dumplings made from selected products are a real treat, and you can sculpt them with the whole family. There are many recipes, you just need to find the most suitable option and adapt it for yourself.

"Correct" minced meat for dumplings

In the Siberian recipe for minced meat, it is recommended to take pork and beef (better veal), and the pork should be fatty enough so that the dumplings do not turn out dry. If the minced meat is prepared only from beef, it is advisable to dilute it with ground lard. It is believed that the more different types of meat in minced meat, the tastier it is, so lamb and poultry are suitable for dumplings, and in some recipes you can also see forest exotics - elk, venison and bear meat. It is better to take meat fresh, without streaks and film. If you buy beef, take the brisket and shoulder, and when choosing pork, opt for the shoulder or neck.

Any fish is suitable for fish dumplings - both sea and river, the main thing is that there are few bones. You can add a little bacon or butter to dry fish. And dumplings can be made with vegetables, mushrooms and fruits.

By tradition, chopped onion in a blender is added to the minced meat, and the more it is, the juicier and tastier the filling will be. In Siberian villages, the filling necessarily included crushed ice or frozen juice of cranberries, blueberries and cloudberries. For tenderness and piquancy, some housewives add ground cabbage, potatoes or zucchini to the meat. Should I add eggs, milk or cream to minced meat? It depends on culinary habits, while garlic, salt and pepper are added to taste. Sometimes minced meat is flavored with nutmeg and other spices.

Secrets of making dumplings dough

Before kneading the dough, the flour must be sifted so that it is saturated with oxygen and the finished products turn out to be more magnificent, because baking powder is not provided in the recipe. The technology for making unleavened dough comes down to the fact that flour is poured into a bowl or on a table and a recess is made in it, into which an egg is broken, and then water and salt are added. In some cases, water is replaced with milk, kefir and vegetable oil, while eggs are not present in all recipes.

There is a very interesting way of preparing the dough, when milk is heated, then combined with eggs, salt and a small amount of flour. Next, the “dough” is heated until thickened in a water bath and mixed with the remaining flour. The dough made according to this recipe is very tender, soft and tasty. Choux pastry can also be prepared - for this flour is poured with boiling water and all other products are added to the resulting mass. Choux pastry does not stick to hands and does not tear, so sculpting is much more pleasant. The addition of food coloring and some coloring products changes the color of the dough, and the finished products are fun and colorful. Turmeric gives a rich yellow hue, spinach puree green, and tomato paste makes the dumplings red-orange.

The dough is well kneaded, sparing no effort and time, and then wrapped in a damp cotton cloth and covered with a bowl, leaving for half an hour. This important step should not be skipped, because during the “rest” the gluten of the flour swells, the dough turns out to be more elastic and durable, it does not tear during modeling and cooking, even if it is rolled out in a thin layer.

Blanks for dumplings are made in two ways. The first way - the dough is rolled out in a thin layer (no more than 2 mm thick), circles are cut out of it with a mold or a glass, in the middle of which the minced meat is placed. The second way - a tourniquet is formed from the dough, which is cut into pieces, each of which is rolled out separately. How to sculpt dumplings - with your hands or in a dumpling? In fact, the shape does not matter, just a dumpling will save time, and you will get neat, beautiful and similar dumplings. However, if the “correct” shape is a matter of honor for you to preserve family culinary traditions, make dumplings the old fashioned way and pinch the edges well.

How to properly and tasty cook dumplings

Cook for no more than 15 minutes in boiling salted water, vegetable, meat or fish broth, to which bay leaves and onions are usually added. When dumplings float to the surface, let them boil for a few minutes and then remove from heat. Homemade dumplings are served either with the broth in which they were boiled, or with mayonnaise, sour cream, mustard, horseradish, 3% vinegar, ketchup and any sauce you like. Be sure to put black or red pepper, sliced \u200b\u200bbutter and a plate of chopped herbs next to the plate.

Dumplings are also cooked in the oven or steamed, fried in a pan (raw or cooked), the crispy golden crust makes them especially appetizing. Fried dumplings are poured with sour cream and served with herbs and spices.

If you plan to freeze dumplings, do it right away, otherwise the minced meat will give juice and the products will turn out to be unaesthetic. For the same reason, it is recommended not to delay the cooking of dumplings, and why put off the pleasure? If you understand how to cook dumplings at home, your household will stop buying store-bought dumplings, because homemade food is always out of competition!

Minced meat for dumplings is not as difficult to prepare as many housewives suggest. For a particularly tasty and juicy filling, several types of meat are used. Usually it is pork and beef, but sometimes they take lamb and chicken. The choice of meat ingredients must be approached with all responsibility, it is advisable not to use a frozen semi-finished product, but to purchase a fresh product (chilled or steamed). Of course, if there is no time to cook minced meat, then you can buy ready-made, for example, all the same pork and beef or combined. If you choose the right meat, then at the exit you will get exactly the minced meat that you want to eat even without any dumplings.

The meat is thoroughly washed, cut into pieces, crushed to the state of minced meat in a meat grinder. Here, too, there is a secret: you should use the largest mesh in the meat grinder and turn the meat 2-3 times. If you take a fine mesh, then you risk getting a puree-like mass at the exit, which is not at all suitable for dumplings. Spices, salt, pepper and always onions are added to the minced meat. Someone prefers to put a little lard in minced meat, but this is an option for everyone. There are special types of minced meat with spices. It can be coriander and ginger. Such dumplings will have a special aroma and taste.

Cooking dumplings is a very painstaking process. But all efforts will pay off with a vengeance when you offer this dish to your loved ones.

To prepare dumplings according to this recipe, you can buy ready-made minced chicken, but the dish will turn out tastier if you cook the filling yourself. To do this, we use chicken fillet or chicken drumsticks, you can buy a whole chicken and separate the meat from the bones.

Ingredients:

For test:

wheat flour - 3 tbsp.;
water - 2/3 st.;
salt - 1 tsp;
egg - 1 pc.

For minced meat:

chicken fillet - 600 g;
onions - 2 pcs.;
salt pepper.

Cooking method:

Sift the flour, mix with salt, add the egg, pour in the water. Knead a stiff dough. Leave it for 30 minutes, covered with a cloth towel.
We pass the chicken fillet through a meat grinder along with onions. Salt the minced meat, pepper. If desired, add your favorite spices, herbs.
Roll out the dough thinly and cut out rounds using a small glass.
Place a teaspoon of minced chicken in the center of each circle. Pinch the edges of the dough carefully.
Boil dumplings in boiling water with salt. Put on a dish, add butter. Serve with sour cream.

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Minced pork is still considered a fairly fatty product, so it can be combined with beef or chicken. Chopped greens will significantly enrich the taste of minced meat. Well suited parsley, dill.

Ingredients:

pork tenderloin - 500 g;
egg - 1 pc.;
onions - 2 pcs.;
salt - ½ tsp;
black pepper - to taste;
garlic - 2 cloves;
seasoning for pork.

Cooking method:

Pork thoroughly washed, dried, cut into pieces. We pass the meat through a meat grinder.
Peel the onion, cut into several pieces. We clean the garlic. Grind the ingredients in a blender (meat grinder). Add to minced meat.
We send the egg, seasoning, salt there. The resulting mass is thoroughly kneaded and immediately used for making dumplings.

A simple dish without any frills, but it turns out tasty and satisfying. Such a dish cooks faster than classic dumplings, which is why it was called “lazy dumplings”. The dish is not boiled in water, but baked in the oven with a special sauce. Tomatoes in their absence can be replaced with tomato paste.

Ingredients:

For minced meat:

pork - 400 g;
onions - 2 pcs.;
beef - 400 g;
black pepper;
salt.

For test:

flour - 400 g;
water - 100 ml;
salt - a pinch;
egg - 2 pcs;
vegetable oil - 2 tbsp. l.

For sauce:

ripe tomatoes - 4 pcs.;
vegetable oil - 2 tbsp. l.;
Bulgarian pepper - 1 pc.;
onion - 1 pc.;
garlic - 3 cloves;
sugar - 1 tsp;
greens - optional;
pepper, salt.

Cooking method:

Sift flour, add eggs, water, salt and butter. Knead soft dough. We leave for 30 minutes.
We wash the pork, beef, pass through a meat grinder.
Add chopped onion and spices to the minced meat. Mix the mass thoroughly.
Let's make vegetable sauce. Finely chop the bell pepper and onion. Fry the vegetables in vegetable oil until the peppers are soft.
We send tomatoes to vegetables, previously peeled and diced. Mix the mass, cook for 5 minutes.
Add chopped garlic, salt, sugar, spices to the sauce (you can choose any to taste).
After boiling the vegetable mass, add chopped herbs, mix, turn off the heat. Our sauce is ready.
Roll out the dough into a thin layer (2 mm), spread the minced meat. We twist the dough with a roll, cut into pieces of 5 cm. We carefully pinch each mini-roll on one side.
Grease the mold with oil. We spread our rolls with the side with a pinch on the bottom of the form.
Pour the peculiar "roses" with vegetable sauce.
Bake in the oven (200 ° C) for half an hour. Sprinkle the finished dish with herbs, serve with sour cream.

Now you know how to cook minced dumplings according to the recipe with a photo. Bon appetit!

You can make a lot of dishes from minced meat. These are cutlets, and casseroles, and meatballs, and pies, and, of course, dumplings. We offered two options for minced meat, which is excellent for dumplings, and one way to prepare a tasty and satisfying dish, called “lazy dumplings”. Experienced chefs will tell you how to cook minced meat dumplings deliciously:
It is believed that the more types of meat you put in minced meat, the tastier it will turn out. It is good to use a combination of pork, beef, lamb and chicken minced meat.

For minced dumplings, pork neck and lamb brisket are best suited.

To remove the peel from the tomatoes, they must be dipped in boiling water for a few minutes. Films can be easily removed. If this is not done, then solid films will fall into the sauce, which will spoil the taste of the dish.

After kneading the dough, it is advisable to leave it for half an hour, covering it with a cloth towel. During this time, gluten will stand out from the flour, the dough will become more pliable and elastic.

The tastiest minced meat is obtained when cooked at home, when the meat is ground in a meat grinder or blender. But you can buy ready-made stuffing in the store.

Minced dumplings will turn out especially juicy if you combine it with vegetables, such as cabbage. Try to cook this option: take pork (200 g), beef (200 g), fresh cabbage (200 g). Add minced garlic (2 cloves), onion (1 pc.), Salt and pepper. In this case, the cabbage should be finely chopped and dipped in boiling water for a couple of minutes, then put on a sieve to remove excess liquid.

Minced meat will acquire an unforgettable aroma and taste if you add a little chopped parsley or dill.

Before passing the meat through a meat grinder, carefully clean it from the veins and films. The resulting trimmings of meat can not be thrown away, but cooked on their basis meat broth.

Delicate, fragrant 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 about the most delicious and successful option. But if everyone loves this dish, then far from everyone succeeds in cooking 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 preparing the most delicious minced dumplings and learn all the nuances of its production, so that in the end dumplings become your signature dish, from which everyone will be completely 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 "bread ear". A similar product is offered by 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 preparing the dough, 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 just help in this. Black pepper, nutmeg, paprika, curry, dried herbs (basil, marjoram, oregano), etc. are perfect for dumpling filling. You can also find ready-made compositions for dumplings on store shelves, but be sure to pay attention before cooking contains 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 so that it remains juicy? If the dumpling is dry, then even the most incredible taste will not save the dish, the impression of it will be completely ruined. You can achieve a good result thanks to the knowledge of several important secrets:

meat should be fresh, it is desirable that it does not lend itself to freezing;
it is important that the meat is evenly minced, and therefore the meat grinder or combine must have very sharp knives;
in addition to spices, be sure to add onions to the minced meat, which also need to be carefully chopped (or scroll through a meat grinder, or grate on a fine grater) - this way it will give the maximum of its juice;
after the mixture is ready, it must be thoroughly beaten off - for this, the minced meat is lifted above the table and thrown onto it by force, at least 10 repetitions are necessary;
cabbage gives juiciness to minced meat - 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 noticeable, it will give exceptional juiciness;
if you decide to put an egg in minced meat, then it is better to refuse to add protein - it can give unpleasant stiffness to tender meat.

The best recipes for making minced dumplings with a photo

Real dumplings are not just incomprehensible cakes from a pack that are sold in most stores. This is an excellent nutritious and tasty dish, in the preparation of which experiments and the addition of new flavors are also acceptable. We offer a list of the most suitable fillings, the taste of which, without any doubt, will become a favorite and will be worth the effort spent on long-term 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 refuse pork in the composition - this is fatty meat, it will add saturation to the broth that forms inside the dumpling 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 some garlic and about 50 ml of pure water. Do not forget about spices - the mixture is salted, peppered, if desired, other seasonings and herbs are added.

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 may be less high-calorie 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 grinding, it is better not to use the peel, as it will make the dish more fatty and can be associated with veins when chewed;
be sure to 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 much better if the filling is prepared on your own from those products whose quality you can personally evaluate. So, the fillet of almost any fish, both white and red, is suitable as the main product. Depending on personal preferences, you can choose pike perch, perch, catfish, salmon or any other favorite variety. It is worth noting that the stuffing from pike will turn out to be very juicy and unusual. The process of preparing 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 greater juiciness.
With such minced meat, homemade fish dumplings will turn out to be simply delicious.

How to make turkey meat stuffing

Dumplings with turkey meat can be distinguished from all the others - they have an incredibly delicate texture and a pleasant taste. In addition, this meat is among the dietary, 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 tablespoons of cream.

Meat with onions must be carefully chopped in a convenient way, after adding all the remaining components to the resulting mass. After thorough 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 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 kilogram of meat;
150 grams of potatoes;
150 grams of onions;
butter - 50 grams;
spices.

Before grinding, 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 to taste with spices. Before sculpting dumplings, you should send the resulting filling to the refrigerator for at least a quarter of an hour.

Mushroom minced meat for vegetarian dumplings

Pelmeni is not always a meat dish, and harm to 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 mushroom filling. To prepare such a filling, your favorite mushrooms need to be thoroughly washed, chopped with a knife and sent to a frying pan with onions until half cooked. The seasoned mixture can already be used for modeling, but you can diversify it even more by adding carrots and a little garlic when frying, and after cooling a little grated cheese.

The correct ratio of minced meat and dough

It cannot be said that there are clear rules that severely limit the amount of the dough itself and the filling in it when preparing dumplings. Here, in many respects, everything depends on personal taste: someone likes thicker dough, someone - more meat filling. In the standard version, a circle of dough 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 close it up.

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 ground 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 fillet or turkey, then this figure will be less.

Video: how to cook the filling and sculpt dumplings correctly

Each family has its own traditional dishes, in the preparation of which all household members like to participate. Dumplings are often such a dish, 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 stuffing for dumplings.

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!

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 of butter in the meat ball of the filling, ice water added to minced meat, herbs and spices. It is known that every 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 prepare 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 there are no secrets in the process of preparing such a simple dish: you need to take the dough, put a lump of filling in it 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.

Minced dumplings classic

Minced meat for classic dumplings is made from two types of meat.

Ingredients

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

Cooking

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

Dumplings with minced chicken

A light dish, dietary, loved by the kids. To prepare it, you need to prepare:

Ingredients

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

Cooking

Rinse the meat, leave it to drain for five minutes on a wire rack. At this time, peel the onion.
Twist everything together in a meat grinder. For chicken meat, one time is enough.
If the filling is runny in consistency, this can be easily fixed by adding a little white bun pulp to the stuffing.
Salt and pepper (if cooking for children, just a drop of pepper).

Minced 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:

Ingredients

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

Cooking

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

Minced beef

To make ground beef, you will need:

Ingredients

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

Cooking

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

Minced lamb

Ingredients

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

Cooking

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

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