Dumplings with meat

How do dumplings with meat differ from dumplings? Firstly, the shape is different, the dumplings are larger. And secondly, the inside of dumplings is made of raw minced meat, and for dumplings, the meat is boiled in advance, so they taste completely different.

The recipe for dumplings with meat can be chosen, as they say, to suit yourself, to suit your personal taste preferences. There are likely to be various options for both making the dough and choosing the inside. You can use ordinary unleavened dough or prepare choux pastry, as in the step-by-step recipe. As for the choice of meat, beef, a mixture of beef and pork, or chicken will do (it’s best to use a couple of legs, but chicken breast will still be a bit dry). For juiciness, fried onions are added to the filling. A small set of spices - salt and pepper. Prepared dumplings can be boiled and served immediately or frozen for future use.

Ingredients

boiled beef (you can use 1:1 with pork) – 300 g
large onions – 2 pcs.
vegetable oil – 3 tbsp. l.
salt, pepper - to taste

chicken egg – 1 pc.
water – 1 tbsp.
wheat flour – 2.5 tbsp.
salt – 0.5 tsp.

Note: 1 cup = 250 g.

Manufacturing

Boil the beef (you can also use a mixture of beef and pork or take chicken legs) with bay leaf, black and aromatic pepper, and parsley roots until fully cooked - approximately 1.5 hours. At the end of cooking, add salt to taste.

When the meat has cooled, pass it through a meat grinder with a large mesh (a very small grind will not work, otherwise the inside will taste pasty, like liver). We peel a couple of onions - a lot of onions are used in the recipe, approximately 1/3 the size of the inside.

Chop the onion into cubes as small as possible. Heat vegetable oil in a frying pan and fry until soft. There is one fundamental point here: the onion should not be too fried, it should be softened, sautéed, then it will turn out juicy, which in turn will add juiciness to our insides.

When the onion softens and tastes sweet, add the chopped meat to the frying pan. Fry for another 5 minutes, stirring frequently, adjusting the amount of salt and pepper to taste. If the inside is a little dry, add a little meat broth to it. The mixture should turn out not crumbly, but juicy and soft. It is necessary to salt evenly, but at the same time the inside should turn out rich and tasty on its own. If there is no interior, then the dumplings will turn out just right.

Set the finished filling aside. While it cools down, they are busy making dough. For dumplings with meat we will use choux pastry. To do this, pour 1 tbsp into the pan. water, add 0.5 tsp. salt, 1 tbsp. l. vegetable oil and bring to a boil. When it boils, add 1 tbsp. flour and stir quickly with a spoon so that the flour brews. Remove from the stove, cool slightly and beat in 1 egg, mix again.

Later add 1 more tbsp. flour and knead with your hands until smooth, adding the remaining 0.5 tbsp. flour (add more if necessary, because flour comes in different moisture contents). The result is a very soft, flexible dough. Cover it with a towel and leave to rest for half an hour.

We form the dough into a long sausage and cut it into small pieces.

Then roll each piece in flour, roll it into a ball and flatten it with your palm. Roll out with a rolling pin.

Place the meat filling on top of the flatbreads, lift the edges of the dough and pinch. Tip: I like dumplings to have a lot of insides and thin dough, so my flatbreads weigh 20-23 g, and I put almost a full tablespoon of insides into any dumpling (in the end, 23-25 dumplings come out). You can create the size and shape as you like.

When ready, place the stuck dumplings on a board generously sprinkled with flour to prevent them from sticking. In this form, they can be cooked immediately or sent to the freezer for the longest possible storage.

Boil as usual in bubbling salted water. As soon as they float out, boil for 1-2 minutes and drain the water (the inside is ready, so there is no point in cooking longer). To prevent them from sticking together, ready-made dumplings with meat are immediately greased with butter or onion, served hot, always with sour cream.

Dumplings, Step-by-step, With photo, Minced meat

Recipes for dough products → Dumplings

With photo

Step by step

Minced meat dishes → Minced meat

Whatever it sounds like. Don't be lazy and make these German lazy dumplings - dough rolls with minced meat and cabbage. Everything is simple and very tasty, and you can get creative with the insides. I’m sure you’ll try it once – and this delicious recipe will help and amuse you quite often!

Dumplings are one of the most beloved dishes of almost everyone. Dumplings are usually prepared with cottage cheese, potatoes, and cherries. But you can also make dumplings with unusual interiors: with poppy seeds, with liver, with beans and others. We offer you a recipe for dumplings with meat.

Let's prepare the most delicious Italian dish - homemade ravioli. Like dumplings, ravioli can come with a variety of insides. Magical meat ravioli with sage - the taste and smell of true Italy, beautiful, square - a geometer and gourmet's dream!

In former times, Belovo dumplings were served in cafes in Belovo. The combination of meat and stewed cabbage in the insides gives a great taste. Dumplings with meat and cabbage were fried, but you can also cook Belovsky dumplings.

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

5 recipes for dumplings with meat and entrails to suit every taste

A taste from early youth, a smell that is impossible to forget - dumplings with meat, such a homemade and tender dish. They are served hot, with sour cream, sprinkled with herbs, and brushed with butter. They are perfect for any time of day, it could be a hearty breakfast, lunch or a hearty dinner.

The recipe for dumplings with meat requires a careful approach to making the dough; the appearance of the dish and how firmly the inside will hold on to it depends on it. You can always buy a frozen product in a store, but the taste of homemade dough and juicy inside will never compare with the factory one.

Traditional recipe with beef

Traditionally, the filling for dumplings is made from beef. The dough for dumplings with meat comes out elastic and elastic. Involve the whole family in culinary creativity; together it will be more fun and playful to sculpt. While one is preparing the filling, another can cut out circles, and the third can sculpt the products themselves.

boiled beef - one kilogram;
vegetable oil - 100 ml;
butter for dough - 4 tablespoons;
garlic - one head;
onions - 0.5 kg;
spices and herbs - to taste;
flour - one kilogram;
very warm water - 350 ml;
salt for dough - a heaped teaspoon;
sugar - teaspoon;
eggs - two pieces.

Manufacturing

Shred the beef.
Fry the onion, season, chop the herbs and mix with the meat.
Mix water, eggs, sugar, salt.
Add flour evenly to the egg mixture.
Knead the dough, pour in vegetable oil at the very end.
Leave the dough for a few minutes, covered with a towel.
Roll out some of the dough and cut out circles using a glass.
Place a little inside on any piece and wrap the dumplings.
Place some of the dumplings in the freezer, and cook others in a deep pan full of bubbling water.
In 4 minutes the dish will be ready.

Remember that the inside does not have to be very moist or crumbly, and the dough should just come off your hands. Before serving the dumplings, carefully drain all the water, add butter to the dish and top with sour cream.

Options for the insides of dumplings with meat

With cabbage

There is a separate type of dumplings, which are named after the cafe of Russian times “Belovo”. The popular dumplings with meat and cabbage are also called Belovsky dumplings. Once upon a time it was customary to fry them in breadcrumbs, but when boiled they are in no way inferior in taste.

It will be useful for you:

mixed minced meat - 300 g;
vegetable oil - a tablespoon;
onion - half;
spices - to taste;
warm water - 200 ml;
finely shredded cabbage - 300 g;
testicle - one piece;
flour - 600 g;
salt - teaspoon.

Pour water into flour, add salt, butter and egg.
Knead the dough.
Finely chop the onion and fry.
Cook the shredded cabbage in a frying pan with 3 tablespoons of water for 5 minutes.
Add oil and fry for 15 minutes.
Add spices.
Mix minced meat and vegetables.
Roll out the dough, cut out circles.
Fill any piece of dough with innards.
Make dumplings and place them in boiling water.
Cook for 9 minutes after the products float out.

You can salt the water in which you are going to cook the dish, or you can add a bouillon cube to add flavor and enhance the taste. Serve cabbage dumplings with meat with a spoonful of butter and sour cream from the refrigerator.

With potato

For those who like the most tender and light taste, dumplings with meat and potatoes are suitable. To make them, it is better to use chicken meat; this combination gives the dish a special airiness.

It will be useful for you:

flour - 600 g;
butter - 50 g;
testicle - two pieces;
potatoes - 500 g;
onions - 6 small;
sour cream - 150 ml;
water - 200 ml;
chicken fillet - 500 g.

Place the water in the freezer for half an hour.
Place the previously softened butter and eggs into the flour.
Add salt, pour in ice water in a thin stream, stir, kneading the dough evenly.
Steep, but not tight, leave the dough under a towel.
Chop the onion, fry, sprinkle with a pinch of sugar, and season.
Boil and mash the potatoes, add a third of the fried onion and spices.
Boil the chicken meat and chop it, add a third of the onion.
Mix the ingredients of the entrails.
Divide the dough into four parts, roll out thinly, cut out circles.
Form dumplings.
Boil in boiling water until floating for 10 minutes.
Mix the remaining onion with sour cream, salt, nutmeg and pepper.
Generously coat the finished dish with gravy.

With sauerkraut and minced meat

If a very thrifty housewife finds herself in a situation where there is a lot of sauerkraut, it is eaten at any meal, and the taste is already making her teeth hurt, then dumplings with sauerkraut and minced meat will come to her aid.

It will be useful for you:

flour - 600 g;
minced beef - 300 g;
cool water - 200 ml;
testicle - one piece;
salt - a pinch;
sauerkraut - 300 g;
onion - one head;
spices - to taste.

Simmer the sauerkraut for an hour and a half.
Mix the beef with onions and spices and make minced meat.
Mix meat and cabbage.
Sift the flour, add the egg and pour cool salted water evenly.
Knead the dough, roll out thin.
Cut out circles from the dough.
Fill the insides with any spoon, seal the edges.
Boil water with salt.
Dip the dumplings into the pan, let it boil again, cook for 5 minutes after the products float out.

As a sauce, try mixing mayonnaise, sour cream and a little soy sauce, sprinkle with chopped herbs and serve the dish on sheets of fresh cabbage. Special dumplings with cabbage and minced meat are perfectly mixed with pickled vegetables and salted mushrooms; this is a beautiful choice for a winter lunch with the family.

Steamed dumplings recipe

The most fluffy and melt-in-the-mouth dumplings are steamed meat dumplings. This is a very convenient recipe that allows the dough not to boil over and firmly retain the juicy filling.

It will be useful for you:

flour - 600 g;
drink - 300 ml;
testicle - one piece;
soda, slaked with vinegar - a teaspoon;
salt - half a teaspoon;
minced meat - 400 g.

Sift the flour into a large bowl, add the baking soda and vinegar and the egg.
Pour in the drink, stirring evenly.
Knead the dough until it stops sticking to your hands.
Leave the soft, fluffy, loose dough for half an hour.
Mix the minced meat with your favorite spices, and if desired, add stewed vegetables (onions, peppers, cabbage).
Roll out the dough to 0.5 cm.
Using a large cup, squeeze out the mugs and fill them with the insides.
Form large dumplings.
Take the widest pan and place a colander on it.
Place the dumplings loosely and cover with a lid.
Steam for eight minutes.

Be careful that the dish does not touch the water. For advanced cooks, there is a double boiler, and in the case of a complete lack of necessary tools, cover the pan with gauze and cover the dish with a bowl instead of a lid. Steamed dumplings with meat on kefir will be even healthier and lighter if you prepare them from whole grain flour, and chicken meat is used as the inside.

Even the most ordinary recipe for dumplings with meat and other additives will seem something unusual to a modern person, because we have become so unaccustomed to home-cooked food, constantly resorting to the “help” of semi-finished products and restaurant or store cooking. Please your loved ones and serve a warm and fragrant folk dish to the table.

Dumplings with meat

Cooking: 15 minutes

Dumplings with meat are not dumplings at all. Although, almost everyone thinks that they are the same thing.

The difference between them is simple - if dumplings are made from raw minced meat, then in dumplings the inside consists of meat boiled in advance. And if you wish, you can add onions, carrots, and your favorite spices.

Because of this difference, the time for making dumplings is reduced, because only the dough needs to be cooked in bubbling water.

The dish comes out tasty and satisfying! It's worth trying!

Interior for dumplings

For the interior, you can eat almost any type of meat, as well as cottage cheese, potatoes, cabbage, mushrooms, cherries, blueberries, strawberries, apples. Dumplings stuffed with several ingredients are not bad, for example:

potatoes with cottage cheese or mushrooms
cabbage with mushrooms
cherry and blueberry with chocolate sauce
chicken with mushrooms
meat with vegetables or cilantro.

Try it and you will certainly find your own taste. Dumplings are also good because they can be frozen for future use.

Ingredients for dumplings with meat

for test

for the inside

Recipe for dumplings with meat

Because the process of making meat is long, I started there.

Boiled the beef for 1.5 hours with aromatic pepper and bay leaf.

To make the dough, dilute salt in water until completely dissolved.

Sifted flour into salted water.

I kneaded the dough and continued kneading it until smooth on a board lightly sprinkled with flour.

I covered the dumpling dough with cling film and let it rest for a short while while the inside was preparing.

In a frying pan with sunflower oil, I fried chopped onions with coarsely grated carrots, salt and a mixture of peppers.

I cut the boiled meat into pieces and put it in a blender.

Grind the meat at high speed for a few seconds.

I combined meat and onions with carrots. Mixed thoroughly.

Roll out the dough on a floured board and cut out circles using a glass.

I placed the filling on each piece and a small piece of butter on top so that the inside was not too dry.

I pinched the ends of the dough together, giving the products the traditional shape of dumplings.

Place the dumplings in boiling salted water, with bay leaf and aromatic pepper.

After the dumplings floated out, I cooked for about 5 minutes.

I served the dumplings with broth, but in different ways - some with herbs and sour cream, and some with apple cider vinegar and butter.

Although they are usually served with fried onions or sour cream