5 recipes for meat dumplings with meat for every taste

The recipe for dumplings with meat requires a careful approach to the preparation of the dough, the appearance of the dish and how firmly the filling inside holds will depend on it. You can always buy a frozen product in a store, but you can never compare the taste of homemade dough and juicy toppings with the factory.

Classic beef recipe

In the classic version, the filling for dumplings is made from beef. The dough for dumplings with meat is firm and elastic. Bring the whole family to culinary creativity, together it will be more fun and faster to sculpt. While one is preparing the filling, the other can cut out circles, and the third is already sculpting the products themselves.

You will need:

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

Cooking

1. Grind the beef.
2. Sauté the onion, season, chop the herbs and mix with the meat.
3. Mix water, eggs, sugar, salt.
4. Gradually add flour to the egg mass.
5. Knead the dough, pour the vegetable oil at the very end.
6. Leave the dough for a couple of minutes, covering with a towel.
7. Roll out some of the dough and cut out the mugs using a glass.
8. Put a little filling on each piece, wrap the dumplings.
9. Take part of the dumplings in the freezer, cook the rest in a deep pan full of boiling water.
10. After 4 minutes, the dish will be ready.

Remember that the filling should not be too wet or crumbly, and the dough should be easily left behind. Before serving the dumplings on the table, carefully drain all the water, add oil to the dish and pour sour cream.

Variations of fillings of dumplings with meat

With cabbage

There is a separate type of dumplings, which are named after the Belovo cafe of Soviet times. Popular dumplings with meat and cabbage are also called Belovsky dumplings. Once it was customary to fry them in breadcrumbs, but in a cooked form they are not inferior in taste to taste.

You will need:

• mixed forcemeat - 300 g;
• vegetable oil - a tablespoon;
• onion - half;
• spices to taste;
• warm water - 200 ml;
• finely chopped cabbage - 300 g;
• an egg is one thing;
• flour - 600 g;
• salt - a teaspoon.

Cooking

1. Pour water into the flour, add salt, oil and egg.
2. Knead the dough.
3. Finely chop the onion and fry.
4. Cook shredded cabbage in a pan with three tablespoons of water for five minutes.
5. Add oil and fry for 15 minutes.
6. Add spices.
7. Mix the minced meat and vegetables.
8. Roll out the dough, cut out the circles.
9. Fill each piece of dough with filling.
10. Blind the dumplings and dip them in boiling water.
11. Cook for 9 minutes after the items come up.

You can add salt to the water in which you intend to cook the dish, or you can add a bouillon cube for aroma 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 a more delicate and light taste, dumplings with meat and potatoes are suitable. For their preparation, it is better to use chicken meat, this combination gives a special airiness to the dish.

You will need:

• flour - 600 g;
• butter - 50 g;
• an egg - two pieces;
• potatoes - 500 g;
• onions - six small;
• sour cream - 150 ml;
• water - 200 ml;
• chicken fillet - 500 g.

Cooking

1. Remove the water in the freezer for half an hour.
2. In flour, put pre-softened butter and eggs.
3. Salt, pour in icy water with a thin stream, stir, gradually kneading the dough.
4. Steep, but not tight, leave the dough under a towel.
5. Grind onions, fry, sprinkle with a pinch of sugar, season.
6. Boil the potato and mash, add a third of the onion fry and spices.
7. Boil chicken and chop, add a third of onion.
8. Mix the components of the filling.
9. Divide the dough into four parts, roll it thinly, cut out circles.
10. Form the dumplings.
11. Boil in boiling water for 10 minutes to float.
12. Combine the remaining onions with sour cream, salt, nutmeg and pepper.
13. Cover the finished dish evenly with gravy.

With sauerkraut and minced meat

If the hostess who is too thirsty finds herself in a situation where there is too much sauerkraut, she is eaten at any meal, and she already takes her teeth out of this taste, then dumplings with sauerkraut and minced meat will come to her aid.

You will need:

• flour - 600 g;
• ground beef - 300 g;
• cold water - 200 ml;
• an egg is one thing;
• salt - a pinch;
• sauerkraut - 300 g;
• onions - one head;
• spices to taste.

Cooking

1. Stew sauerkraut for an hour and a half.
2. Scroll the beef with onions and spices, make minced meat.
3. Combine meat and cabbage.
4. Sift the flour, add the egg to it and gradually pour the cold salted water.
5. Knead the dough, roll thinly.
6. Cut circles from the dough.
7. Fill each with a spoon of filling, close the edges.
8. Boil water with salt.
9. Dip the dumplings in a saucepan, let it boil again, cook 5 minutes after the items come up.

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 young cabbage. Piquant dumplings with cabbage and minced meat go well with pickled vegetables and pickled mushrooms, this is a great choice for a winter lunch with your family.

Steamed Dumpling Recipe

The most magnificent and melting in the mouth are dumplings with steamed meat. This is a very practical recipe that allows the dough to not boil and firmly hold the juicy stuffing.

You will need:

• flour - 600 g;
• kefir - 300 ml;
• an egg is one thing;
• soda, slaked with vinegar - a teaspoon;
• salt - half a teaspoon;
• minced meat - 400 g.

Cooking

1. Sift flour into a large bowl, add soda with vinegar and an egg.
2. Pour in kefir, stirring slowly.
3. Knead the dough until it stops sticking to your hands.
   Leave the soft, fluffy, uncooked dough for half an hour.
4. Mix the minced meat with your favorite spices, add stewed vegetables (onion, pepper, cabbage) if desired.
5. Roll out the dough to 0.5 cm.
6. Squeeze out the mugs with a large cup, fill them with the filling.
7. Form large dumplings.
8. Take the widest pan, place a colander on it.
9. Loosen the dumplings, cover with a lid.
10. Steam for eight minutes.

Be careful not to touch the dish with water. For advanced cooks, there is a double boiler, and in the case of a complete lack of necessary equipment, cover the pan with gauze and cover the dish with a bowl instead of a lid. Steamed kefir dumplings with kefir meat will be even more healthy and easier if they are made from whole grain flour, and chicken meat will be used as the filling.

Even the simplest recipe for dumplings with meat and other additives will seem something unusual to a modern person, because we are so unaccustomed to home-made food, constantly resorting to the “help” of convenience foods and restaurant or store culinary products.Please your relatives, serve a warm and fragrant folk dish to the table.

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