It is no secret that the current generation of housewives has grown on purchased dumplings. But the fashion for homemade, cooked with your own hands, is back. And one of the hits is dumplings. Stuffing for dumplings - the recipe is very tasty and nutritious.
Not boring, pale and monotonous, as we used to see them, resorting to from work and throwing the first packet of dough with filling from the supermarket into boiling water, but real, fragrant, home-made and delicious dumplings.
In addition to the perfect test, an important component is properly prepared minced meat for dumplings. Each mistress has her own recipe, often written to her mother or grandmother from a treasured thick notebook, and sometimes her own, obtained by trial and error. After all, the preparation of minced meat for branded dumplings is a whole science, which has its own framework and limitations, which should be guided by.
Dumplings stuffing has a number of differences from conventional minced meat for cutlets. Why? Because it is prepared in its own juice, in an enclosed space, in small pieces. How to cook such dumplings stuffing that will not get stuck in a hard lump in the throat, but rather, will cause admiration of others?
If you are preparing minced meat for dumplings, it is better to take the recipe in your hands from the very beginning. Those. no purchased ground meat of an unknown breed. Do not shave it, even if the words “minced meat for dumplings” are written in large letters on the price tag. The recipe there is still not the same.
So, what is the most common recipe for minced meat dumplings? If you take 700 g of beef + 500 g of pork + 300 g of bacon, then onions we need 3 large onions. And it's all. Believe me, in addition to salt and pepper, nothing worth adding to this dumpling. The whole secret is in its preparation. The choice of meat for dumplings must be approached with all responsibility. No frozen meat is allowed for this recipe! Only paired or chilled. And with the right technology, we get exactly the dumpling stuff that we want to try even without any dumplings.
A good dumplings forcemeat is tender and melting on the tongue, it should give a minimum of nutritious and flavoring substances to the water when boiling, but the broth that is inside each dumpling must be super saturated, both in taste and in nutrition.
So what is the peculiarity of such a process as cooking minced meat for dumplings? Only in diligence. The first thing we need to grind prepared foods. We cut the meat for future minced meat into even pieces, onion in small slices as well. We take the coarsest mesh in a meat grinder and turn our semi-finished products three times. This is not a reservation, just a large, small one, you will immediately cook the meat puree, which will already be unsuitable for dumplings. In order to prevent the meat grinder from clogging and the process of cooking the meat to be fun and fast, the meat must be cooled significantly. If you have a manual meat grinder, then in this case you have the right to attract male power. The efforts of your half will fully pay off when he tries a cooked masterpiece.
Now the most responsible job. In our recipe for dumplings, according to the recipe, add salt and pepper, if in doubt about the quantity, it is better to put less than the norm. And we begin to beat him on the board, of course without fanaticism, if we do not want to immediately do the cleaning in the kitchen. Gradually, for every 10 strokes, add 1 tablespoon of ice water. Five such cycles will be enough, provided that we got about one and a half kilograms of minced meat (the approximate ratio of the initial products was indicated above).
These simple manipulations in the cooking process give exactly the airiness that should be present in dumplings. In no case do not add eggs, milk or a soaked loaf. The egg will give rigidity and dryness, and milk and bread will violate the harmonious taste of meat, which should be present in our dumplings.
Cook minced meat dumplings for health, and then the whole family will wait for dinner with great joy!