Dumplings with beef. Dumplings with boiled meat

05.11.2019

Dumplings and dumplings are widespread in Russian cuisine. The dishes are somewhat similar and are close relatives, but there is still a difference between dumplings and dumplings. Many people think that the main difference is that dumplings are always prepared with meat, while dumplings use a different filling, namely in the form of cottage cheese, potatoes, berries, cabbage. But I must say that dumplings can also be with meat. Only now, unlike dumplings, they never use raw meat. This is one of the main differences, but far from the only one.

It is believed that dumplings are a dish traditionally prepared by Ukrainians, and dumplings are an invention of Russians. This is a delusion, since their roots are oriental. And I must say that dumplings came to Russia from Asia, and dumplings came to Ukraine from a country like Turkey.

What should be the dough for dumplings and dumplings - the difference

For dumplings, the dough is always fresh. But for dumplings, the dough can be yeast. It is often prepared with kefir. The proportions of minced meat and dough are also different. In dumplings, this is a one-to-one combination. There is always more filling in dumplings than dough. And they try to make the dough itself much tighter, it should be thinner than on dumplings. As you know, dumplings it contains flour, as well as water and eggs, and dough for dumplings can be prepared in milk, or kefir, as well as yogurt.

The dumplings are small enough. And dumplings sometimes reach very impressive sizes and can approach the pies. The size of dumplings does not exceed 2-3 cm. The length of dumplings can reach 8 cm and more. There are regions where large dumplings have been prepared for a long time. And 1-2 is enough for even an adult to be full. The difference is also in the form. Dumplings are traditionally prepared in the shape of a crescent. A pigtail can be made at their ends for aesthetic appeal. Dumplings, unlike dumplings, are round in shape, they look like an ear.

Regardless of whether the dough is kneaded on dumplings, or on dumplings, it should be cooked steep, the minced meat is also well mixed. A little oil is sometimes added to the dough to give elasticity. During kneading, cooks often stretch the dough, then fold it to allow the important gluten to develop. Then the dough rests under the towel. As a result, it turns out soft dough and elastic. It lags behind the hands.

Dumplings with meat and dumplings - the difference in cooking

We have already said that people who think that dumplings are cooked with meat, and dumplings with any filling except meat, are wrong. As dumplings can be made with cottage cheese and cabbage, so dumplings are molded with meat using boiled meat. It is twisted, added to the minced meat fried onion as well as sometimes bacon. In some cases, after boiling, the dumplings are also fried with onions in oil or lard. In dumplings, minced meat is only raw. And I must say that dumplings are more varied in fillings. Considering what is the difference between dumplings and dumplings, one cannot but emphasize some difference in the serving of the dish.

Dumplings always act as the main dish. Dumplings give more variation. They can be served in a special broth as a variant of the soup. Chopped fresh parsley is added to the broth. Traditionally, vinegar is served as sauces for dumplings, or butter... Although today many restaurants offer a fairly wide variety of sauces. Salty dumplings are served with sour cream, and sweet ones are often served not only with sour cream, but also with honey, jam and other sauces. Salted dumplings are often fried with lard and onions.

It must be added that both dishes are combined with delicious taste. And you should definitely indulge yourself with such dishes. They have doubles all over the world. These are ravioli, manti, and khinkali. They are always boiled in water and the nationality of all these dishes has long since been erased. Today, dumplings, dumplings, and khinkali are dishes that are loved in Russia. They are served in restaurants with traditional Russian cuisine, and they are also eaten by students and very busy people who want to make a quick dinner.

Dumplings can perfectly diversify the menu, as they are sweet, salty, and also sour. If potato filling is chosen, then black pepper and fried onions are added to it for piquancy. When berries and their juice are used as a filling, starch is added to the filling itself so that it does not leak out. Dumplings and any dumplings are boiled in a wide saucepan. Many experienced housewives use their own recipes, which have been tested over the years. Such recipes are passed down from generation to generation. In fact, there are a great many dough recipes.

The best chefs in our restaurant prepare delicious venison dumplings. They have a unique taste and are prepared according to recipes from the North. The taste of our dishes will amaze you. All dishes in the Altai restaurant are prepared in the spirit of the best Russian traditions. Come, we are always tasty and sincere.

I don't really like it when authors culinary recipes get carried away with puns and begins - "pizza without cheese" / "lean pizza", etc. The main ingredient in this dish is cheese. And without it, it's anything - a pie, casserole, but not pizza.

So I thought that dumplings with meat are also altered dumplings. But it turned out that everything is not at all like that! 😀

They may differ in shape, but not necessarily - in some localities and dumplings, and dumplings with any filling are molded in exactly the same way.

The main difference is that it is used in dumplings raw minced meat, and in dumplings - meat boiled until fully cooked! 😀 It can be anything. Traditionally, this is beef or pork, or a combination of both.

But vegetables can be added to the most different. I took a lot of onions and a little carrots. Onions - because I love them very much. Carrots - for beauty 😉

The result is dumplings with amazing taste! 😀 I just fell in love with them, so I recommend cooking to you too! 😉

Ingredients for making dumplings:

For the test:

wheat flour, premium grade - 1 kg
filtered water - 375 ml
salt - 2 tsp

For filling:

beef tenderloin - 900 g
onions - 3 pcs.
carrots - 1 pc.
butter - 120 g
sunflower oil - 2 tablespoons
a mixture of peppers - 0.5 tsp
salt - 1 tsp

For cooking meat and dumplings:

allspice
Bay leaf

And I cooked these delicious dumplings as follows:

Preparation of the filling:

I started with the filling. A loin of beef is dipped in boiling water. Reduced the heat to a minimum, put in 3 allspice peas and cooked for about 2 hours. 5-10 minutes before turning off, I added salt and a couple of bay leaves.

The finished beef was allowed to cool in the broth - so it will be softer.

While the meat was boiling, I prepared the rest of the ingredients for the filling. I cut the onion and sent it to a frying pan preheated with sunflower oil.

Sautéed with salt and pepper mixture.

Peeled carrots, finely grated. I laid it out to the onion.

Stirred and fried together until tender.

The cooled beef was first cut into plates.

And then in cubes. I put it in a blender.

Grind at maximum speed (in several steps).

Combined beef with onions and carrots. Mixed thoroughly. The filling is ready!

Kneading the dough:

To prepare the dough, I sifted flour.

Diluted salt in water and stirred until completely dissolved.

I poured salt water into the flour.

I kneaded the dough.

Put the dough on a flat surface (cutting board) and knead for 10 minutes. As a result, the dough is firm and elastic. I put it in a food bag and let it "rest" for about 20 minutes.

Modeling of dumplings:

I cut off a part from the dough.

She rolled it into a layer. Its thickness can be chosen at your discretion - after all, someone loves thicker, and someone thinner. I keep the golden mean;)

I cut out circles with a glass of spicy cream.

I sent the prepared filling to them. I put a small piece of butter on top. This is not necessary, but it tastes better - the dumplings will not be dry inside.

I made the tucks of the traditional shape, completely hiding the filling.

Boiling dumplings:

She froze some of the dumplings, and immediately boiled some of them - put them in boiled salted water and cooked them with allspice peas and bay leaves after surfacing for 5-6 minutes.

She immediately laid out the finished dumplings on plates - they do not need to stay in the broth for a long time.

You can serve with broth, or without it. I love it with butter and apple cider (and now with raspberry) vinegar! And you can also with sour cream ...

The dumplings are very tasty! Try it;) I'm sure you won't regret it!

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Step-by-step recipes for hearty dumplings with raw and boiled meat, as well as with potatoes, cabbage and mushrooms in a saucepan, slow cooker, oven, frying pan and steamed

2018-03-24 Yulia Kosich

Grade
recipe

1360

Time
(min)

Servings
(people)

In 100 grams ready meal

7 gr.

12 gr.

Carbohydrates

18 gr.

187 kcal.

Option 1: The classic recipe for dumplings with meat

Usually dumplings are made with vegetables (potatoes, cabbage), berries or cottage cheese. They practically do not use meat for their fillings, because there are unique dumplings in Russian cuisine. But if you are too lazy to sculpt small blanks, and also in the case when you wanted to add additional ingredients to the same beef or pork, we recommend that you cook amazing dumplings with meat.

Ingredients:

405 grams of wheat flour;
two chicken eggs;
salt in dough and minced meat;
405 grams of medium fat pork;
large onion;
ground pepper in minced meat;
two tablespoons of sour cream.

Step-by-step recipe for dumplings with meat

Pour filtered water into a suitable bowl. Break the chicken eggs right there.

Using a metal whisk, beat the ingredients by hand until smooth. Salt.

Now sift the wheat flour. Knead a firm dough with your hands. Wrap with plastic and leave aside on the table.

Peel the pork and onions. Wash and chop. The pieces are medium.

Grind the meat and onions through a meat grinder. Pour sour cream into the resulting mass and add black pepper. Season to taste.

Knead juicy minced meat... Return the dough to the table. Roll out the "sausage" from it.

Cut into small equal pieces. Roll out round blanks from each in batches. Diameter - up to 10 cm. Thickness - up to 0.5 cm.

Put a spoonful of (dessert) minced pork and onion in one half. Cover the filling with the free part.

Pinch the edges tightly with your fingers, forming classic dumpling with meat. Stick all the blanks in turn. Place on wooden planks sprinkled with flour.

Pour filtered water into a large saucepan. Throw in a handful of salt. Boil.

Throw in the dumplings carefully. Cook for 2-3 minutes after they come to the surface. Remove with a slotted spoon, letting the liquid drain.

Serve amazing delicious dumplings better with sour cream. Although many prefer spicy tomato dressings with a variety of spices. It would also be appropriate to serve the dumplings sprinkled with vinegar and vegetable oil.

Option 2: A quick recipe for meat dumplings

To speed up the process of creating today's dish, we advise you to take already ready-made minced meat, bought in a trusted place, chop the onions in a blender and boil the dumplings in one large saucepan in one batch.

Ingredients:

455 grams of purchased ground beef;
large onion;
salt for dough and minced meat;
a couple of spoons cold water for minced meat;
three full glasses of flour;
half a standard glass of water;
chicken eggs (2 pieces);
oil for baking sheet and dough;
a pinch of baking soda.

How to quickly cook meat dumplings

Mix water with a tablespoon of refined oil in a bowl. Then beat the eggs inside. Continue stirring.

Salt and sift flour. Knead an elastic, non-sticky dough. Leave wrapped in plastic wrap.

At the same time, transfer the purchased minced meat into a suitable dish. Salt. Add pepper.

Also add the onion chopped in a blender. Pour water (a couple of spoons). Stir meat mass to comparative homogeneity.

Divide the standing dough into 3 parts. Roll out a large circle in turn. Squeeze out round blanks with a cup.

Immediately spread the minced meat on the surface. Form a classic dumpling from each circle. Fix the edges tightly so that they do not disintegrate during cooking.

At the last stage of forming the blanks, put a wide saucepan of water over high heat.

As soon as the liquid boils, carefully put the meat dumplings inside. Cook for 5 minutes. Do not diminish the fire.

At the end, pour the contents of the pan into a colander. Allow the liquid to drain, then serve with a sprinkle of oil and wine vinegar... In addition, we recommend sprinkling the dumplings generously with chopped herbs.

Option 3: Dumplings with meat and potatoes in a slow cooker

Dumplings in a multicooker always turn out to be more tender. Although you will have to spend a little more time to boil them. After all, the dimensions of the bowl are not so large, and more than 10-12 blanks at a time cannot be made. But it's worth it, try it yourself!

Ingredients:

potatoes (100 g);
minced pork(200 g);
onions (75 g);
sour cream (45 ml);
ground black pepper and salt in minced meat;
wheat flour (260 g);
purified water (75 ml);
dough salt;
egg;
two liters of water and laurel for cooking.

How to cook

Wash the potatoes without removing the skin. Place in a saucepan. Cook for half an hour over medium heat. Then drain the liquid and let cool.

While the root vegetable is boiling, combine the water, egg, salt and flour. Knead the dough. Set aside, wrapped in plastic.

Now transfer the ground pork and beef to a bowl. Pour in salt, add sour cream and pepper. While stirring, add finely grated boiled potatoes.

Having made a relatively homogeneous minced meat, unfold the dough from the foil.

While the liquid is boiling, roll out a circle from half of the dough. Immediately make round blanks using a mug.

Place half of the minced meat in an equal amount on each circle. Pinch edges quickly.

Send meat dumplings to boiling water. Close the cover until it clicks. Cook for 7-8 minutes.

At this time, roll out the second layer. Repeat the procedure for forming dumplings.

Open the cover after the signal. Get ready-made dumplings with a slotted spoon. Lay in the second batch. Continue boiling under a closed lid.

Transfer the dumplings to a wide and deep plate and drizzle with oil. Add vinegar if desired. Mix gently with a spatula. Serve with sour cream or spicy adjika.

Option 4: Fried dumplings with meat and mushrooms in a pan

Our hostesses boil dumplings, but in Asia they are often fried in a pan. This is especially popular in Japan. Never tried fried dumplings? Then the time has come!

Ingredients:

55 grams of lard;
three glasses of flour;
125 grams of water;
fine salt for minced meat and dough;
two eggs;
305 grams of veal;
105 grams of champignons;
large onion;
spices "For mushrooms";
two tablespoons of water;
oil for frying the filling.

Step by step recipe

Peel the pork, mushrooms and onions. Wash all ingredients.

Chop the pork finely. Finely chop the onion and mushrooms.

Heat oil (refined) in a frying pan. Fry chopped meat, onions and mushrooms. Cook for a couple of minutes at medium temperature, adding salt and adding spices "For mushrooms".

Then pour in a couple of tablespoons of water. Simmer for another 6-7 minutes. Transfer to a bowl. Wash the pan.

In another container, knead the dough of water, salt, eggs and flour.

Finished elastic dough divide into equal pieces of 25 grams approximately.

Roll out a relatively thin circle from each in turn. Put warm minced meat in the middle.

Pinch both edges to form a dumpling. Place in one layer on a table well sprinkled with flour.

When enough fat comes out, put several blanks of dumplings with meat. Fry for a couple of minutes on each side.

Transfer to a plate, cover the bottom of which with paper towels. They are the ones who will absorb the fat.

Get the greaves and cover the first batch of dumplings with them. Then pour the next pieces of bacon into the pan.

After igniting them, decompose the next batch of dumplings. Repeat culinary process until all the workpieces are finished.

Serve crispy dumplings with hot sauce together with cracklings, not forgetting about cool drinks. As for mushrooms, it can be not only champignons, but also forest "brothers": chanterelles, honey agarics or olives.

Option 5: Dumplings with meat and cabbage in the oven

Another non-standard way of preparing dumplings is baking in the oven. How is it convenient, you ask? Firstly, you can make all the blanks at once, and this will be needed for large volumes. And, secondly, the dumplings will look a bit like pies. Agree, you must try it yourself at least once!

Ingredients:

195 grams of cabbage (white cabbage);
255 grams of minced pork;
a couple of chicken eggs;
half a glass of filtered water;
a teaspoon of vinegar;
salt and pepper for minced meat;
a glass of boiling water for cabbage;
three glasses wheat flour;
salt in the dough;
spoon tomato sauce"B-B-Q";
baking sheet oil.

How to cook

Finely chop the cabbage. Transfer the shavings to a bowl. Pour in vinegar and a glass of boiling water. Add salt and stir. Leave for a third of an hour.

At this time, knead a strong dough of flour, eggs, salt and water in a suitable bowl.

While the base of the dumplings is infused, lay out minced pork in a bowl. Add pepper, BBQ sauce and pepper.

Also throw in the squeezed cabbage shavings. Mix the filling well.

At the next stage, cut the same pieces of dough (it is better to form it with a "sausage").

Roll out each piece in turn. Place the minced yam and cabbage. Fix each piece.

Grease a baking sheet with oil. Arrange the meat dumplings in one layer. Transfer immediately to the oven.

Bake the dish at 185 degrees for 10 minutes. Then carefully turn everything over. Continue cooking for the same amount.

In addition to white cabbage it is permissible to take other types. For example, Beijing or blue. In addition, it can be fried and stewed together with minced meat in the "BBQ" sauce.

Option 6: Dumplings with steamed meat

But lovers of steamed food will like the last recipe of today's collection - dumplings with boiled meat for a couple. We use lean pork, but you can use chicken or rabbit for an even more dietary meal.

Ingredients:

225 grams of lean pork;
water and laurel for boiling meat;
one and a half glasses of flour;
small chicken egg;
a third of a glass of water;
salt (fine) into the dough;
medium onion;
4-5 sprigs of dill (fresh);
mold oil.

Step by step recipe

Peel the lean piece of pork with a knife from the films. Place in a saucepan. Add laurel and sprinkle with salt. Pour in water.

Boil the meat until fully cooked for half an hour. Then send the broth to the refrigerator for storage, and cut the meat into medium-sized pieces.

While the pork is boiling, replace traditional dough from flour, salt, eggs and water. Wrap in plastic.

Pour a little broth into the resulting mass. Stir in the juicy filling.

Divide the dough into 10-12 pieces. Roll out circles. Having laid the minced meat, fix (tightly) the edges between themselves.

Smear the container inside with oil. Arrange the dumplings with meat. Place over bubbling water.

Cook, covered with a lid (for a steamer) or a sheet of foil (for a saucepan), about a third of an hour.

Serve tender dietary dumplings better with low fat sour cream or natural yoghurt... It is also permissible to sprinkle the dish with chopped green onion arrows.

Incredibly delicious old recipe, a feature of which is that 2 types of meat are used at once: beef and pork, this allows the filling to be more tender and appetizing, and if you do not overdo it with onions, then also moderately juicy.

3 cups flour (you can take a little oatmeal);
0.5 cups of kefir;
1 chicken egg;
1 tablespoon diluted vinegar
1 tablespoon of sunflower oil;
0.5 teaspoon of baking soda;
Salt on the tip of a knife.

Boiled beef;
Boiled pork;
Onion;
Salt on the tip of a knife.

Recipe:

Before completing the entire recipe and preparing delicious meat dumplings, we need to take care of the filling. Since we will have meat filling, we need to pay maximum attention to it. We boil beef and pork in equal amounts, then cool the meat.
Now we pass the boiled meat through a meat grinder.
We take the onion, peel it and chop it finely.
Fry a little onion in a skillet and brown color.
Now we add the resulting minced meat to the onion, salt and fry until golden brown.
While our minced meat is fried, we'll get busy. To do this, mix the kefir, and the egg until we get a homogeneous mass.
Next, add vinegar and a spoonful of sunflower oil and continue to beat the whole mixture until smooth.
Add a little flour (wheat or oatmeal) about 2 tablespoons, and a little more salt and soda for fluffiness. We mix.
Fill in the rest of the flour and knead the tough dough. You need to knead it as thoroughly as possible. So that the dough as a result turns out to be soft and elastic, but at the same time does not stick to our hands. We leave such a dough alone for a while so that it can rest.
When the dough has rested, you can sculpt our dumplings with minced meat. We do it as follows - we divide the dough into small pieces, which subsequently need to be rolled out.
For each piece of dough, we spread our delicious fried minced meat... On this, the recipe is almost finished, it remains only with meat and you can serve them to the table and call the family.

Advice: this dough is almost unique, so you can use it. For example, liver and onions, cottage cheese, apples, berries and even poppy seeds.

Delicate dumplings with liver

Leaver can be a great filling, especially if you choose the right one. delicious recipe and try to cook it very well. And the liver is also very useful, so such dumplings also bring health benefits.

A set of products for making the dough:

3 cups wheat flour;
250 milliliters of water;
Butter for greasing dumplings;
1 pinch of salt.

A set of products for making the filling:

1.2 kilograms of liver (lungs);
200 grams of onions;
Sunflower oil for frying;
Pepper to taste;
Salt on the tip of a knife.

Recipe:

If we decide to make dumplings with liver, then we need to prepare a little. To do this, we rinse the lungs and remove excess fat and unnecessary tubes from them.
Then we cut the lungs into pieces, it is advisable not to make them too large, and boil in a saucepan with water and salt.
Take out the prepared lungs from the pan and let cool slightly.
We send the cooled liver to a meat grinder to grind and make delicious minced meat.
Fry the chopped liver in vegetable oil until golden brown.
Peel and finely chop the onions, then add them to the liver pan and fry the minced meat for a few more minutes, but with the onions.
Salt and pepper the filling, mix well again and leave to cool.
In the meantime, let's start preparing the dough. To do this, mix all the ingredients: flour, salt and water. Knead a tight pliable dough with light movements. We beat it well, add flour if necessary.
We roll out the dough into a layer, from which we cut out small circles with the help of a glass.
For each circle, the filling is laid out: liver with onions.
We fix the edges of the dumplings with liver. This completes the recipe, now all that remains is to boil the dumplings in salted water.
Ready-made dumplings with liver must be greased with butter, then served.

The recipe is very satisfying and is suitable even for special events, because you don't see such a filling every day.

Chicken dumplings, liver dumplings, liver dumplings or even meat dumplings are new hearty recipe a must try. Such dumplings act as a kind of alternative to the usual dumplings and mantas, so they must be prepared.

Bon Appetit!

Dumplings with meat and potatoes

A real housewife should be able to cook not only borscht, but also delicious Ukrainian dumplings, because it is they who perfectly combine the taste of boiled dough and various fillings with any taste and color. Hand-made dumplings will always surpass store-bought semi-finished products, and it's not about the filling, but about the cooking technique. This dish is made in your kitchen, with love, slowly, and then it turns out to be simply excellent. But whatever the filling, it should be made from fresh products, in which you will be 100% sure, be it sweet cheese or purchased mushrooms. In our case, I will tell you the simplest, but very tasty recipe - dumplings with meat and potatoes.

Ingredients:

potatoes (4-5 medium-sized pieces);
200 g of pork or beef;
2 onions;
2 cups premium wheat flour;
1 cup boiling water, or very hot water;
25g sunflower oil;
salt.

Preparation:

Let's start with meat. Use a sharp knife to cut it into medium sized cubes. If you cut it into large pieces, it will take a long time to cook, and if you cut it into small pieces, then you need to carefully monitor so that the meat does not boil.
Take a scoop or small saucepan, put the meat in there, cover with water and cook over low heat. In the process, add a pinch of salt, pepper, a couple of bay leaves and a few cloves of garlic, all these spices will add not only a wonderful aroma to the meat, but also a pleasant aftertaste. (Cook meat for at least 40 minutes)
In the meantime, you can peel the potatoes, cut them into small pieces, add water and cook for 20-30 minutes, until tender.
When the potatoes are boiled (it will be easy to pierce with a knife), drain all the water and add 10-12 g of butter.
The potatoes need to be crushed and allowed to cool.
Grind the finished meat in a blender. (Then let it cool down)
Next, we take onions, peel them, cut into small cubes and fry in sunflower or olive oil, until golden brown, like frying in soup.
We mix the filling boiled potatoes, onions and meat.
We start kneading the dough, take a deep container, pour 2 cups of flour into it, add a pinch of salt, pour in hot water and 25 g of sunflower oil, it will soften the dough. Mix all ingredients thoroughly.
If necessary, you can add a little more flour to make the dough sticky and ready to roll out.
Sprinkle flour on the surface of the table, and on top of it begin to roll out the dough in a thin layer. To prevent the rolling pin from sticking, dust it with flour too.
The dough should be no more than 0.5 cm thick.
Use a cup or glass to cut through the circles to make the dumplings.
In each circle, in the center, put a teaspoon of the filling.
Fold the filled circle in half, in half, and use the lobes to secure the edges with your finger.
Dumplings with meat and potatoes should be crescent-shaped.
Next, boil the salted water, then put the dumplings in it, let them cook for 12-15 minutes on low heat. The pan should not be small, because each of them needs a place, and especially when they all need to be mixed, and this is done almost every three minutes.
Fry with cracklings and onions. Dumplings with meat and potatoes are ready to serve.
I am sure that loved ones will appreciate your efforts and will gladly eat dumplings with meat and potatoes. Bon Appetit!

Dumplings for children with meat (turkey)

For the preparation of such dumplings, turkey is used. But it is also allowed to take chicken, veal, rabbit. But it is better to abstain from pork, because it is hard for a child's stomach.

Ingredients:

0.4 kg of dough;
0.3 kg turkey;
1 carrot;
1 onion;
25 grams of butter;
salt.

Preparation:

Cut the turkey into small cubes, add water and cook. After 15 minutes add chopped onions and carrots. Cook until tender. Salt ten minutes before the end.
Cool the turkey with vegetables and twist it through a meat grinder.
We take out the dough, roll it out in a thin layer, cut out circles with a glass and sculpt ordinary filled dumplings.
Boil in boiling water for two minutes. Lubricate with the oil specified in the recipe. Meat dumplings for children are served with sour cream, natural yogurt, tomato juice.

Chicken dumplings

For the test:

Flour 3 cups
Water 180 ml
Egg 1 pc.
Salt 1/2 tsp

For filling:

Chicken meat without bones 500 g
Bulb onions 2 pcs.
Salt, pepper to taste

For watering:

Butter 50 g
Bacon 50 g

Preparation:

Break an egg into a bowl, pour in water, add salt and stir.
Pour the sifted flour into a bowl and knead the dough, stirring.
Cover the dough with a towel and leave on the table while the filling is preparing.
Cut chicken meat with skin and fat into pieces and mince together with peeled and chopped onions.
Season with salt, pepper and mix well.
Roll the dough into a thin rope and cut into pieces.
Dip the pieces of dough in flour and roll out the cakes.
Put the minced meat on each cake and mold the dumplings.
Boil in salted water.
Cut bacon into small cubes and fry in a pan, add butter and remove from heat.
Remove the prepared dumplings with a slotted spoon from the water, put on a plate and pour over the prepared watering.
It is better to prepare it in advance.

VARENIKI WITH MEAT AND FRESH CABBAGE

Yes, we will cook dumplings, not meat dumplings. They differ from dumplings not only in form, but also in content - ingredients. These dumplings are special in that they are not just tasty, but also juicy due to the addition of fresh cabbage to the minced meat. And the dough recipe, which will be given below, is also special.

So, to prepare 100 pieces, you need the ingredients:

Pork without fat 600 grams
Fresh cabbage 500 grams
Onions 2pcs medium size
Salt, ground pepper to taste
Flour 1kg
Vegetable oil 6 tbsp. l.

Preparation:

Sift the flour through a sieve into a deep bowl - enrich it with oxygen.
V warm water(300-350 milliliters) dilute salt (4 pinches) and vegetable oil.
In the flour, make a depression in the middle and pour in the prepared water with the ingredients, kneading the dough, first with a spoon, and then with your hands.
Knead the dough thoroughly. It should be elastic and springy at the same time, and not stick to your hands. Of course, experience comes with time. One day, feeling with my hands good dough, you will always bring it to the right condition. Now I’m discovering one more secret in cooking: you need to put it in the refrigerator in a plastic bag for 40-60 minutes.
While the dough is in the refrigerator, we will cook minced meat and cabbage.
We wash, cut the meat into pieces, wash the cabbage in cold running water and also cut into pieces.
Peel the onions and pass the prepared meat with vegetables through a fine grinder.
Minced meat should be tender. Therefore, if necessary, skip the minced meat again. Salt, pepper, mix thoroughly and leave.
Now you can start directly making dumplings.
We will use waste-free production: that is, we do not cut out the circles for dumplings with a glass, but divide our dough into 6 parts, roll each part into so-called "sausages", cut it into 16 lumps and roll out circles with a diameter of about 4-5 cm.
Put a teaspoon with a heap of minced meat in the middle and pinch the edges. Place the dumplings on a floured board.
We put water to boil, preferably in a wide saucepan. The volume of water should be 3 times the weight of the dumplings.
Throw the dumplings into boiling salted water and stir immediately so that they do not stick to the bottom. Cook in low-boiling water for 10-11 minutes.
We take out the dumplings with a slotted spoon. Add butter and shake it so that it doesn't stick to each other.
When serving, add sour cream. You can prepare a dressing: take 100 grams of broth in which the dumplings were cooked, add 20 grams of vinegar, ground pepper and pour over our dish.

Dumplings with cabbage and meat

Would need:

For the test:

Flour - 3 cups
Egg - 1 pc. + water to the top of the cup.
Salt - 0.5 tsp

For filling:

Cabbage is half a medium fork.
Minced meat (pork) - 400 gr.
Bulb onions - 1-2 pcs.
Carrots to taste.
Ketchup ( tomato paste) - taste.
Vegetable oil - for frying cabbage and minced meat.
Salt and pepper to taste.

For cooking and serving dumplings:

Bay leaves - 1-2 pcs.
Sour cream to taste.
Ketchup to taste.
Butter to taste.

How to make dumplings:

First we need to knead the dough. We do this with a bread machine. According to the instructions, add all the ingredients to the bowl - for Catherine it is: water with an egg, salt and sifted flour. Set the TEST mode and press START.
While the dough is kneading, prepare the filling. Shred the cabbage and send it to the pan with heated vegetable oil. Add chopped onions. Salt and pepper to taste.
If you like, add the grated carrots on a coarse grater to the cabbage. When the cabbage is stewed down, add the minced meat and ketchup (again, to taste) and bring the filling to full readiness. By this time, the dough has already been kneaded. Put the finished dough on the work surface sprinkled with flour.
Knead a little until a lump is denser. Let's start sculpting dumplings.
Roll out the dough and use a large glass to cut out circles for our dumplings.
We put our cabbage filling on each dough circle.
We pinch the edges of the dumpling. Katerina does it with a pigtail.
Put the finished dumplings on a board sprinkled with flour.
When all the dumplings are done, put a pot of water on the stove, add salt and bay leaf.
Put the dumplings in boiling water and cook until cooked for 5-7 minutes.
Usually, when the dumplings have surfaced, they are ready. Serve dumplings with cabbage and meat in portions.
Everyone will add sour cream, ketchup or butter to their taste.
The dumplings with cabbage and meat turned out to be very tasty, tender, juicy and satisfying and were liked not only by adults, but also by children.

Dumplings differ in size (they are larger), filling (boiled meat is used, and then also fried with onions) and dough. Unlike dumplings with potatoes, cherries, dumplings with meat were not prepared during fasting, this dish was festive (they were cooked both for and for), therefore, different dough could be used for them - the usual lean, with the addition of eggs, on kefir, on serum. Each of the options is tasty, but the dumplings are different. For lovers of thin dough, options with lean dough or dough in water with the addition of eggs. And for those who like dumplings with a fluffy, plump, but soft-airy dough, you can opt for making a dough with kefir or whey. First, let's prepare meat dumplings with regular dough.

Ingredients:

For the test:

2 / 3-1 Art. cold water, as well as water for boiling dumplings
500 gr. flour
salt

For filling:

600-700 gr. meat (pork, veal or a combination of pork with beef or veal)
sunflower oil or lard (melted lard)
1 small + 1 large onion
black pepper (ground and peas)
allspice
Bay leaf
butter

Preparation:

We clean and rinse the onion.
We wash the meat in cold running water and put a whole piece in a saucepan with boiling water. Let it boil, remove the foam, reduce the heat, add a small onion (whole).
Cook the meat until tender over low heat, covered with a low boil. Salt for about 20 minutes until cooked, add black and allspice with peas, bay leaf.
Remove the boiled meat from the broth, let it cool slightly. After that, if the meat is on the bone, remove the bone, cut the meat into small pieces and twist it in a meat grinder.
Cut the remaining onion into small pieces, fry in a pan for sunflower oil or melted lard. Add twisted boiled meat, ground black pepper, fry, stirring, until light, pleasant ruddy. Remove from heat and leave to cool.
Sift the flour and mix with a pinch of salt. Gradually pouring in cold water ..
… We knead the elastic dough. We put it in a deep bowl and, covering cling film, min. put in the refrigerator for 20.
Cut the finished dough in half, roll half of it thinly on a floured surface, put the other half under a towel or under a film so that the dough does not dry out.
Cut out circles from the rolled dough with a special notch or glass with thin edges (see). Collect the cuttings and add to the second part of the dough, cover.
Put the meat fried with onions in the middle of each circle, connect the edges, pinch them with a notch or manually, pressing with your fingers in the direction from the middle to the edges.
Put the prepared dumplings on floured boards or plates, cover with a towel.
We prepare dumplings from the second part of the dough in the same way, each time collecting the cuttings in a lump and then rolling them out again until the dough is over. Such dumplings can be cooked immediately, or frozen.
Cook the dumplings in 2-3 passes, lowering them in salted water boiling in a large saucepan, and stirring immediately so that they do not stick to the bottom. Cooking time 5-6 minutes.
Take out the finished dumplings with a slotted spoon and put them in a saucepan, add a piece of butter, cover the pan with a lid and shake well several times.
Serve hot meat dumplings. Serve separately butter and sour cream, horseradish (or) or mustard.
You can also serve these dumplings with cracklings. For this, thinly chopped bacon (or even better, a slit is bacon with streaks of meat), fry until golden brown and slightly crispy in a pan. Pour the dumplings with melted fat and crispy cracklings.