Who said meat dumplings and dumplings are one and the same?
It is not true! Products differ not only in a form, but also taste.
Meat dumplings surprise variety of fillings.
And this is easy to see.
Here are the best recipes for dumplings with meat and not only with him!
Dumplings with meat - the general principles of cooking
For meat dumplings used unleavened dough made from wheat flour. It is kneaded in water, milk or other liquid with the addition of salt, eggs. Sometimes pour in some oil. The dough is made steep, sometimes it turns out very ugly, uneven, scuttled. He is allowed to lie down, and after a certain time the mass becomes smooth and elastic.
Stuffing for dumplings made from raw or boiled meat. It also contains onions and garlic. Often add cabbage, potatoes, mushrooms. Use of spices, greens is welcomed.
How to sculpt dumplings
Dumplings can be sculpted in different ways and each housewife has her own version, which she uses.
1. The easiest way is to use the form with grooves, designed for modeling vareniki. It is only necessary to roll out the dough layer, cover the form, put the stuffing in the grooves and cover the second layer of dough. Next, all rolled with a rolling pin.
2. The second method - with extruding circles. It is necessary to pinch off a piece of dough, roll it into a layer and squeeze out circles in a glass. Then the filling is put in each, the edges are plucked.
3. The third way - with a piece rolling. Long doughs are formed from the dough, which are then cut into transverse washers and each rolled out into a small flat cake. It remains to put the stuffing and pinch the edges.
Boil the dumplings with meat in boiling salted water. Time depends on the filling. If it is already finished, then two minutes is enough. Products with a raw filling prepare longer. After boiling may take 10-12 minutes.
Recipe 1: Dumplings with meat (boiled)
For the preparation of such dumplings with meat will need boiled beef, but you can take the pork. It is desirable not very fat.
Ingredients
• 2.5 cups of flour;
• 350 grams of boiled meat;
• 1 onion;
• 3 spoons of vegetable oil;
• salt, pepper;
• 1 egg;
• 20 grams of butter;
• 1 glass of water;
• 1 clove garlic.
Cooking
1. Sift flour into a bowl. We make a hole in the central part and drive an egg into it, put salt and add water. Knead the dough. If you suddenly need a little more flour, then we do not regret and safely get enough sleep. Cover 20 minutes with a towel, let it rest.
2. Prepare the stuffing. To do this, clear the onion head, cut into cubes and pass until golden brown.
3. Finely chop or twist the meat, send it to the pan to the onion and fry it slightly together. We fill with salt, pepper. Cooling filling.
4. We take out the dough, form dumplings. How this can be done is described in detail above.
5. Pour into the pan water, boil and salt.
6. Add the dumplings, boil three minutes after boiling and remove.
7. Lubricate with butter, served with sour cream, ketchup, mayonnaise and any other sauces.
Recipe 2: Dumplings with choux pastry and meat
Recipe amazing dumplings with meat and potatoes, which are prepared from choux pastry. Boiled products are used for the filling.
Ingredients
• 3 cups flour;
• 1 egg;
• 3 spoons of butter;
• 1.5 cups boiling water;
• salt;
• 600 grams of potatoes;
• 2 bulbs;
• 400 grams of meat;
• spices and some oil in the filling.
Cooking
1. Immediately cook the meat. Broth can be left for another dish. Cool the meat, chop into minced meat in any way.
2. Prepare mashed potatoes from water.
3. Fry the onions in a pan and send them to the filling, add the meat. We taste, put spices and cool well. 4. While the filling is cooling, we are engaged in dough. To prepare it, take half of the flour, add salt and oil to it, pour in boiling water. The amount indicated in the recipe. Quickly stir. First, the mass will break up into pieces, then come together. Add the rest of the flour and egg. We make a cool ball, let it lie for at least fifteen minutes.
5. From the cooled filling and cooked dough form dumplings of medium size.
6. Boil until cooked in salted water, about two minutes.
Recipe 3: Dumplings with meat and fresh cabbage from dough on milk
Ukrainian recipe for dumplings with meat, in which the cabbage is added to the filling. The dough can be kneaded not only in milk, but also on whey, rewrite. You can use their mixture with water.
Ingredients
• 130 ml of milk;
• 1 egg;
• 1 spoon of butter in dough plus for the filling;
• 2.5 cups of flour;
• 300 grams of minced meat;
• 250 grams of cabbage;
• 100 grams of onions;
• seasonings.
Cooking
1. Break the egg, salt and shake with a fork. We enter milk, butter and the last flour is added. Mix the dough aside for twenty minutes.
2. Heat up some butter in a pan, fry the shredded onion for a minute and add the chopped cabbage. Fry until half ready.
3. Mix the cabbage with raw minced meat, salt and pepper. The filling is ready.
4. We get a rye lump of dough and form dumplings.
5. Since the filling consists of raw minced meat, the products are boiled for at least 7 minutes. The exact time depends on the type of meat and the size of the products. Dumplings with beef will cook longer than with pork. And they, in turn, longer products with chicken.
Recipe 4: Dumplings with meat and raw potatoes
The dough for meat dumplings according to this recipe can be kneaded in any way. If not in stock of your favorite option, you can use any recipe above. The filling is completely raw. Ingredients
• 600 grams of dough;
• 400 grams of meat;
• 300 grams of potatoes;
• 80 grams of onions;
• 2 cloves of garlic;
• salt and pepper.
Cooking
1. We twist the meat in a meat grinder together with onions and peeled garlic cloves.
2. Clean the potatoes and grate. Tubers are not desirable to twist, otherwise there will be a lot of juice.
3. Add salt and pepper to the filling, stir. Dough by this time should already be cooked. Otherwise, the potato will make juice, and the stuffing will be thinner.
4. Sculpt dumplings.
5. Run the cooked products into boiling water and cook for about ten minutes.
6. We take out, we grease and we can call everyone to the table!
Recipe 5: Dumplings with meat and sauerkraut
You can cook meat dumplings not only with fresh, but also with sauerkraut. Such products have a very bright taste. If the cabbage is too sour, you can pre-rinse with water. Dough use any.
Ingredients
• 0.4 kg of meat;
• 0.4 kg of cabbage;
• 2 bulbs;
• 30 ml of oil;
• salt;
• pepper.
Cooking
1. Cut the onion, send it to the pan with butter and lightly fry.
2. We squeeze cabbage from brine, transfer it to the onion in a frying pan, cover with lid and stew until soft, about twenty minutes. Then remove the lid and lightly fry. Cooling filling.
3. Twist the meat and combine with cabbage. Add spices, stir.
4. We get the dough, which could be kneaded by any recipe. Sculpt dumplings.
5. Throw them in a pot of boiling water and boil until cooked.
6. Served such meat dumplings with sour cream. They can also be filled with onion sauteed in oil.
Recipe 6: Dumplings with meat and mushrooms
Options mushroom dumplings with meat a huge amount. The filling can be cooked with boiled meat and cheese. Salted, marinated, fried mushrooms are added to it, which can be laid in pieces or twisted together with meat in minced meat. This is just one dish option. Dough any. Ingredients
• 0.5 kg of meat;
• 2 bulbs;
• 0.4 kg of mushrooms;
• 60 grams of oil;
• salt pepper.
Cooking
1. Enumerate the mushrooms, if necessary, then clean. Champignons can be immediately cut and sent to roast. If forest mushrooms are used, then boil them beforehand, then squeeze the water well and cut into pieces.
2. Put the mushrooms in the pan with the oil and fry, but not ready. It is enough to lightly brown the slices so that they become golden and fragrant.
3. We twist the meat in stuffing with onions. Combine with mushrooms, add salt and pepper, stir the filling.
4. We get the already prepared and ryed-up dough and make dumplings.
5. Boil until ready, do not forget to grease with butter, served with sour cream.
Recipe 7: Dumplings with Meat and Pumpkin
Pumpkin perfectly combines with meat filling for dumplings, perfectly dilutes taste and quantity. It is better to use ripe and juicy pumpkin. The dough can be prepared according to any of the recipes.
Ingredients
• 0.4 kg of meat;
• 0.1 kg of onions;
• 2 cloves of garlic;
• salt pepper;
• 0.3 kg pumpkin.
Cooking
1. We skip onions with meat through a meat grinder, set aside.
2. We clean the pumpkin from the seeds and skins. Cut into small cubes, send in the meat mass.
3. Salt, pepper, stir well, squeeze a clove of garlic, you can add a little chopped parsley.
4. We make dumplings from dough and cooked stuffing, cook in the usual way.
Recipe 8: Dumplings with meat and rice
For the preparation of such dumplings, boiled rice is added to the filling. But this is not the only option for the preparation of products with cereals. You can also add buckwheat, it also turns out quite tasty.
Ingredients
• 50 grams of rice;
• 500 grams of meat;
• 1 onion;
• 1 clove of garlic;
• salt with pepper;
• dough.
Cooking
1. Put rice in salted water and cook until almost ready. Grains should not be boiled soft. Drain broth, leave rice to cool. 2. Peel the onion and garlic clove. Less meat pieces. Together we twist through the meat grinder.
3. Combine boiled rice with minced meat, season with spices and stir.
4. It remains only to blind dumplings and boil. Since raw meat goes into the filling, it will take about ten minutes.
5. Lubricate with oil, serve on the table.
Dumplings with meat - tips and tricks
• It is not necessary to boil the dumplings in water. It can also be steamed. For this, the formed products are placed in one layer in a double boiler and cook until ready.
• No less tasty fried dumplings with meat. And you can cook them yourself or add sauces, mushrooms, vegetables, eggs to the pan. Also, dumplings can be baked in the oven under the cheese.
• You can freeze not only raw dumplings. If you manage to cook more than you need, then you can also send the surplus in the freezer. But only while they are fresh. Then the product can be fried or baked in the oven.
• Liver, lung and other liver are excellent ingredients that can be added to ground beef. They will make the dumplings taste different and make the dish cheaper.
• Fresh dough dries quickly and then it is poorly molded. To prevent this from happening, you should cut it in small portions, and keep the rest under an inverted bowl or in a plastic bag.
