Pork dumplings recipe and mincemeat cooking secrets

The subtleties of cooking minced pork for dumplings

The recipe for pork dumplings will not be complete if it does not take into account all the features of the preparation of minced meat.

• What meat to take. What part of the pork is it better to make minced meat from? If you want dumplings juicier and fatter, take the pork belly - there is enough fat and meat in it. A leaner option is the neck or ham.
• How to grind. There are several ways to do this. If you like textured minced meat, arm yourself with an hatchet (preferably two) and chop the meat on the board (do not overdo it, so that later there are no dumplings with chips). You can also process meat in a meat grinder, on a large grid. If you like more minced meat, skip through the meat grinder twice.
• The juice. Pork dumplings will be juicy if you add cold water or cucumber pickle to the minced meat.
• Bow. If you like the onion to be felt in the filling, do not twist it in a meat grinder, but chop it into small cubes with a sharp knife.
• How to give softness. Significantly improves the taste and consistency of minced meat. Knead it like dough, or flip it on the board. After mixing, the stuffing should not stick strongly to the hands or be too elastic.
• Seasonings. Piquant to the filling will give green onions, freshly ground black pepper, coriander, chopped garlic. You can add any seasoning to your taste, but do not overdo it so as not to interrupt the taste of meat.

Cooking dumplings with pork. Classic step by step recipe like grandma’s

There are not many dumplings! The only question is how much food and time you have in stock. Homemade dumplings with minced pork are quite simple, and not as long as it might seem at first glance. Especially if you bring the whole family to the molding. The main thing is to have the correct composition of the ingredients.

For the test you will need:

• flour - about 3 glasses;
• water - 1 cup;
• egg - 1-2 pieces;
• coarse salt - 1 teaspoon.

Dumpling stuffing. For minced meat you will need:

• pork - 500 g;
• onions - 1 head;
• fresh garlic - 3 cloves;
• spices to taste;
• salt to taste;
• cold water - ½ cup.

Cooking

1. Dissolve the salt in water and beat the egg. Sift the flour on a table or in a large bowl, pit in it and pour in the solution. Gradually stir the flour into the water, increasing the density. Knead the dough on the table for about 10 minutes, adding flour as needed until it becomes elastic and without large air bubbles inside.
2. The recipe for minced pork for dumplings is not complicated, the main thing is the balance of the ingredients. Scroll the meat in a meat grinder (or chop manually), add salt, seasonings, onions and garlic. Pour in cold water in parts: pour a little and knead, then a little more and mix again, and so several times, until you pour all the water. Knead the minced meat until the salt is completely dissolved.
3. Roll out the dough and make a glass the same circles. Or make a sausage from the dough, cut it into pieces, and form cakes from these pieces.
4. Lay out the filling on tortillas (it is more convenient to do this with a fork) and mold the edges of the dough. Dumplings can be sculpted in any shape, but most often meat dumplings are made round (that is, we make a crescent moon, and then we blind its corners).Do not put the fillings too much so that it does not stretch the dough. Do not make dumplings too large, otherwise they will have to be cooked for a long time, and they may fall apart.
5. Boil the water in a large saucepan (there should be plenty of water for the dumplings to have enough space), add salt, a peeled onion head, bay leaf and any other spices.
6. Throw dumplings and at the same time gently stir with a large spoon or slotted spoon. It is more convenient to do this together. When the water with dumplings begins to boil, note the time - usually dumplings with pork are boiled for about 7 minutes.
7. Carefully remove the dumplings with a slotted spoon on a large dish or portioned dishes.

The recipe for home-made dumplings with pork can be modernized if you pay a little more attention to serving: after dumplings have been caught, add vegetables to the broth and cook for 1-3 minutes, and then serve them with dumplings. It can be broccoli, cauliflower, green peas, corn, etc.

Serve ready-made dumplings with broth, fresh herbs, sour cream, spicy sauce, vegetables.

How to choose the right meat for minced meat as in the photo

In order for the dumplings to be tasty, healthy and safe, you need to pay attention to the choice of pork for minced meat. What kind of pork is suitable and where to buy meat, let's figure it out.

• Pulp. For dumplings, that part of the carcass where there are no small bones: neck, ham, brisket, etc., is suitable. Be sure to inspect the piece for small fragments of bones - then it can be difficult to remove, and sometimes it is impossible, but we don’t want to spoil the impression of the whole dish because of such a small detail.
• Where to get it. There are no universal recommendations on where to buy meat - it all depends on the conscience of the sellers. If you buy pork in the market, pay attention to the storage conditions. If the meat is on an open, rarely-washed counter, find another seller. Such storage is dangerous: insects can appear on products, without a refrigerator it can be stale (this is especially true in the summer). Of course, it is better to take meat from a trusted seller, but, as practice shows, people sometimes “deceive” their own people. If you prefer to buy pork in the store, always pay attention to the expiration date, temperature in the refrigerator and the integrity of the package.
• Appearance. The meat should not be weathered, have odors and an atypical color - the pork itself should be pronounced red, and the fat should be white (and not yellow). Pay attention to whether there is a dense film on the fat - it indicates that the animal is old. Feel free to smell the meat, because the health of the whole family depends on its freshness. Feel a piece - there should be no sticky mucus on it.

The ideal mincemeat for dumplings is better to cook with your own hands, rather than buying ready-made, then your dish will always look delicious and original.