Traditionally, dumplings are prepared with meat, in extreme cases - with fish. However, do not think that there are few recipes for their preparation. In fact, from the same type of meat can be prepared several options for the filling for ravioli. It adds various spices, vegetables, herbs and other ingredients, combine meat in different proportions, and this allows you to get new flavors. The more recipes fillers for ravioli you know, the more varied your diet will be.
Cooking Features
Making stuffing for ravioli, it is quite possible to make changes to the recipe, adjusting it to your liking. However, the basis for such culinary creativity should be a good knowledge of the general principles of making fillers for this type of dough. Otherwise, you can expect disappointment.
- You shouldn’t trust the store stuffing, unless it was made before your eyes from the meat you chose. After all, you do not know how fresh and high-quality products were used in its production. The result will be more predictable if you make the stuffing yourself from the very beginning to the end.
- Choosing meat for dumplings is of paramount importance. It is better to take lean pieces, always fresh, not subjected to freezing. The filling of them get softer and juicy.
- To improve the taste properties of the filling, lard or fishmeat is often added lard, fat tail, or butter. It is especially important not to neglect this rule when using lean beef, chicken breast or lean fish.
- Among the hostesses there is no consensus about how much you need to grind meat for the filling. Some believe that it should be scrolled through a meat grinder twice to make the filling more tender. Others, on the contrary, advise to crank the meat only once, and through the grate with large openings so that more juice is preserved in the meat, thanks to this, the minced meat will also be juicy. If you do not know which option to prefer, you can prepare half of the dumplings using one recipe, the rest - on the other and compare. This will help you make the right choice, focusing on your own taste.
- Many hostesses out of habit beat the minced meat intended for the preparation of dumplings stuffing. In fact, it increases its viscosity, but reduces juiciness, since when beating, the stuffing gives off some liquid and becomes drier.
- To improve the taste of the filling, several types of meat are often mixed. But not all mixes are successful. For example, chicken and turkey are not recommended to be mixed, it is much better to add pork to them. If you have little culinary experience, you should not include in the recipe that type of meat that is not listed in it.
Dumplings are served with or without broth, they can be flavored with sour cream, mustard, tomato sauce, mayonnaise, butter. But in any case, this dish is taken with a spoon, as when piercing dumplings with a fork, juice flows out of them, which makes the filling more tasty and juicy.
Classic recipe for dumplings filling
Composition:
- pork - 0, 5 kg;
- beef - 0, 5 kg;
- water - 100 ml;
- onions - 0, 2 kg;
- salt, ground black pepper - to taste.
Method of preparation:
- Both types of meat should be well washed and processed by removing the film and tendons. Cut into pieces and, alternating pieces of beef and pork, turn through the meat grinder.
- Peel the onions and cut them into small pieces.
- Mix the minced meat with onions, salt and pepper to taste.
- Pour some ice-cold water into the stuffing to increase its juiciness, stir and clean for half an hour in the fridge. Water should be just ice, otherwise the expected effect may not be.
After a specified time, the stuffing can be removed from the refrigerator and begin to sculpt the dumplings. This version of the filling is the most famous and popular. However, you will almost certainly like other recipes if you try to prepare a filling for ravioli over them.
Filling for ravioli in Nepali
Composition:
- lamb - 0, 5 kg;
- garlic - 4 cloves;
- onions - 100 g;
- ginger root - 10 g;
- fresh coriander - 10 g;
- soy sauce - 20 ml;
- salt, pepper - to taste.
Method of preparation:
- Wash the lamb. Blot the meat with a towel. Remove excess fat. Cut the lamb into slices and chop with a meat grinder or in a blender using a knife.
- Peel and rub the ginger root.
- Peel the onion, cut it into small pieces.
- Finely chop the greens.
- Mix all ingredients by adding soy sauce. If desired, you can still lightly salt and pepper, focusing on your taste.
To taste, the mutton stuffing prepared according to this recipe differs quite noticeably from the meat filling options for ravioli we are used to. However, this taste can hardly be called exotic, so you will almost certainly like it.
Stuffing for ravioli in a Caucasian way
Composition:
- lamb - 1 kg;
- fresh coriander - 30 g;
- onions - 0, 4 kg;
- salt, pepper, zira - to taste;
- wine vinegar (6%) - 20 ml.
Method of preparation:
- Prepare the lamb by washing it out, dried it with a kitchen towel, cut into small pieces.
- Peel the onions. Cut each onion into several pieces.
- Crank the onions and meat through the meat grinder, alternating between pieces. Along the way, grind fresh cilantro in a meat grinder.
- Add salt, pepper, zira and vinegar to the mince, knead well with your hands so that it is soft and tender.
Dumplings stuffed with minced lamb meat made according to this recipe resemble khinkali. They possess the taste and aroma characteristic of Caucasian cuisine.
Stuffing for beef dumplings
Composition:
- beef - 1 kg;
- pork lard - 100 g;
- onions - 0, 3 kg;
- water - 40 ml;
- garlic - 3 cloves;
- salt, seasonings - to taste.
Method of preparation:
- Beef, washed and dried with a towel, cut into pieces of medium size. Scroll through the meat grinder.
- Grind pork lard using a meat grinder or blender, add it to minced beef. If desired, fat can be replaced with fat tail.
- Peel the onion, cut into small cubes.
- Crush garlic with a hand press.
- Add onion, garlic and spices to mincemeat, add salt to taste. Add some ice water.
- Kneading minced meat with your hands, you can use it as a filling for ravioli.
Beef stuffing has a noble taste, it turns out low-fat, but at the same time juicy. Although the recipe is simple, it deserves to be entered in your cookbook.
Stuffing for pork ravioli
Composition:
- low-fat pork - 0, 8 kg;
- onions - 0, 3 kg;
- chicken egg - 2 pcs .;
- salt, spices - to taste.
Method of preparation:
- Wash pork, wipe with a towel. Cut off excess fat, remove films and veins. Cut into small pieces and chop using a meat grinder or blender.
- Chop the onion manually with a knife, add to the minced meat.
- Break the eggs into a bowl of minced meat.
- Sprinkle with salt and pepper.
- Knead the minced meat and cool for half an hour in the refrigerator.
The pork filling is softer and more tender than that of beef or mixed minced meat, however, the calorie content of the dish will be somewhat higher.
Stuffing for chicken or turkey dumplings
Composition:
- chicken or turkey breast fillet - 0.6 kg;
- onions - 0, 2 kg;
- garlic - 5 cloves;
- butter - 50 g;
- salt, spices - to taste.
Method of preparation:
- Wash poultry meat in running water, blot with paper napkins.
- Garlic cloves pass through the press.
- Remove onion peel. Cut it with a knife into small pieces.
- Cut poultry meat into large chunks, put them into a blender and chop them. Instead of a blender, you can use a meat grinder.
- Add the onion and garlic to the cooked mince, pepper and salt it.
- Knead the stuffing thoroughly with your hands.
- Melt the butter and pour into a bowl of minced meat, stir it again with your hands and use as a filling.
Thanks to the addition of butter, the filling from poultry meat is not dry, but soft and pleasant to the taste. Dumplings made according to this recipe, have not too high energy value, so you can afford them, even if you follow a diet. Of course, such a feast is undesirable to hold often.
Stuffing for pike dumplings
Composition:
- minced pike - 0.5 kg;
- sour cream - 100 ml;
- onions - 100 g;
- salt, pepper - to taste.
Method of preparation:
- Peel the onions and grate on a coarse grater.
- Mix it with minced fish.
- Add sour cream, preferably oily, mix thoroughly.
The pike filling is very tender and juicy due to the addition of sour cream. This recipe will appeal to those who love fish or who in the family have a fisherman who often returns home with a rich catch. If you decide to make the filling of fatty fish, then you can not add sour cream or replace it with a small amount of cream.
In addition to onions, you can add radish, carrots, cabbage to the fillings for ravioli, but not too much, otherwise the stuffing will turn out to be too thin.
Showing imagination, you can invent a lot of your own recipes, each time serving a new dish from the category of dumplings.
