Creamy
I don’t remember where I read it, they told about a grandmother who added to the minced meat minced fresh cabbage leaves with pre-cut central veins, which are tough. This stuffing was very much praised. I once tried to add where 10% of the weight of the minced meat, and made meatballs stewed in a cheese-cream sauce with spinach. I really liked it, now I add it to the minced dumplings. And today I also made minced meat dumplings with the addition of cabbage. It turns out juicy and tasty.
Merri
Quote: RolandS

I make dumplings from different types of meat.
I add onion dumplings to the minced meat. pepper.
WHAT else to add to dumplings (minced meat) for originality in taste?
Reflecting on adding sodium gluconate - / really like the name - "gluconate"! /
Have you tried salt?
Seriously, I don't recommend gluconate. If you want with gluconate, buy ready-made dumplings in the store and do not waste time preparing them.
As far as I know, except for meat, salt, pepper and onions, nothing is put into minced dumplings. You can, of course, use some spices, but these will no longer be dumplings, but, for example, ravioli.
kolenko
Actually, not sodium gluconate, but sodium glutamate! the difference is significant
kolenko
And still terribly vigilant, I suffer
izvarina.d
Glutamate is also called Chinese salt. In our markets a couple of years ago, slanting guys sold it, then they disappeared, and the guys and their Chinese salt.
Favorite
Got caught ... noticed that many call Glu, instead of Glu ... but this is not essential
try dumplings pork + chicken (beef + chicken) or pork + beef + chicken)
yes, if you decide to put garlic or onion in minced meat, then do not mix these 2 ingredients, there may be consequences in the form of heartburn
Favorite
try it, chicken gives tenderness to minced meat, I didn't expect it myself. I was very skeptical (like you), but I took a chance ...
The family really liked it
sweetka
if you pour cumin, make dumplings larger in size, boil for steam, then these will be kosher manti
Veronica
... but here, in Siberia, they put butter in dumplings! Directly into each dumpling, a small piece. They turn out sooooo juicy, these are the dumplings, but with vodka !!!! My dad, a native Siberian, always made dumplings from three types of meat - beef + pork + lamb, sprinkled salt, black ground pepper, and for some reason poured milk into the minced meat. Also very good. it turned out juicy. And also, when a big feast with the guests was expected, he, smiling slyly, put a penny in 1-2 dumplings, and called it a happy dumpling ... someone came across ...
Papa has been gone for a long time ... but I remember how he loved to make dumplings in winter. We sat down with the whole family, he himself made minced meat, dough, rolled out, cut, with a homemade metal shape of a mug, and we took forks in our hands, sculpted dumplings ... in hundreds, and froze them on prototypes on the balcony, and titmouses in the morning "took a sample" pecked 1-2 dumplings ...
Rita
Yes! Cabbage!!! I remember that during the period of living in Moscow, dumplings with cabbage were the most delicious - they were distinguished by their softness and juiciness.
But I myself join the opinion of the speaker who suggested adding chicken meat. I always did this, then the filling turned out to be soft and tender. And butter is not a bad idea at all !!!!
izvarina.d
I also make dumplings with minced pike. The pike is dry, so I add either butter or lard, fresh, not yet refrigerated.
sweetka
oooooooooooh .... these fish dumplings finally can't! my mother-in-law does such, only with fatty fish. I stand for these dumplings in her kitchen on my hind legs, bite under a harmonica and even bring her slippers with pleasure in my teeth!
sweetka
Quote: Veronica

And also, when a big feast with the guests was expected, he, smiling slyly, put a penny in 1-2 dumplings, and called it a happy dumpling ... someone came across ...
and my dad and I are greedy people to the good of others, so we did not experiment with other people's teeth. but we also have a "happy dumpling" - instead of minced meat, a spoonful of salt is put in it. the main thing is that it does not boil in the pan, because then no one wants to eat salted dumplings except for dad. but I never have enough soldering irons for all the guests!
shade
Peace be with you bakers!
we got it once - the rest of the raw kebab and the rest of the pizza dough
we wound dumplings and made them in a cartoon for a couple (we played the zorenovanny kebab along with onions and everything that was there and stuffed the dough)
delicious, of course, but it's more like something oriental - manti / khinkali and others like them
Veronica
Quote: RolandS

Interesting. With butter.
But if the pork is fat, is it too much?
I really liked the coins! I'm laying stones!
so it's great! The guest will grump like this - and it will get on the implant! And this is 30 thousand rubles! It is so nice to the owner!
Nizya current to do this with the guests! And then they say abusively: Now to myself and .. this is .... well, in short, they whine, holding the tooth and the heart, yes .. That the stone broke their tooth.

And in place of the blue in your story, I would have tried all the dumplings! What little bitch then? Applying the whole pan!
1.the pork was not put in fat, milk and butter add juiciness .... aaaaa .... I forgot !!! .... there were a lot of onions! ... fresh, onions !!!! ....
2. In those days, when we, led by dad, sculpted happy dumplings, there were no implants, and medicine was free ... the boyazzo had nothing but violent guests, but we didn't have such!, ...
3. Well, what can I say about bluefish ??? ... wrap themselves with dumplings wrapped in linen towels, and on the side that they had time to peck, it was their lunch, and then, dad kept a keen eye on the balcony, and frozen dumplings were immediately loaded into enamelled storage pan.
.... and. more! .... when the dumplings are cooked, laid out on plates, pieces of butter melt on them .... dad, on top of a plate he crushed a large red pickled tomato from a jar! .... and you had to eat dumplings with a spoon so that biting off a piece of hot dumplings, not to lose the delicious juice ... it all remained in the spoon, and drank with the last piece ...
sweetka
nutria meat makes amazing dumplings
Svetta
And can I on the topic?
1) You can add very finely diced raw potatoes to the minced meat dumplings. Not grated, but cut into cubes.
2) you can grate a little zucchini into the minced meat, it will give juiciness.
3) I will also add - if the minced pork + chicken (which is very tasty!), Then the chicken meat should be used from the chicken leg and with the skin, it will be much juicier than with fillet.
sazalexter
Don't grind the minced meat in a meat grinder, but chop it according to the classics And add the seeds of Kalogi, there will be dumplings I la Ayurveda
Merri
Quote: sweetka

if you pour cumin, make dumplings larger in size, boil for steam, then these will be kosher manti
So I believe that if there is anything in dumplings pour out, then it will already be NOT dumplings.
Wow - kosher manti!
Summer resident
In addition to salt and pepper, I add a little sugar to the minced meat. The taste is brighter.
Masha-Natasha
Try adding soy sauce too, not too much.
Creamy
Delicious dumplings are obtained if fresh cabbage is scrolled into minced meat in a meat grinder - 10-15% of the total mass of minced meat.
Matanya
Hello everyone, I am also from Siberia, and I will tell you that it is a dumpling in Africa, and it consists of two, or better of three types of meat, pork, beef and lamb, sometimes we replace the latter with game, salt, pepper to taste, onions and garlic .... all ..... Supplement enia in the form of milk and butter for softness is permissible, but no more, because then there will be no dumplings ... Something like that.
About cabbage .... if you add minced meat pickled cabbage turns out a miracle what delicious dumplings ...
amateur goth
There should be a lot of meat. Preferably fresh from the market. And then any dumpling, whatever we put there for taste, will be super ................... ..........
Semakun
I'm a newbie. Also from Siberia. We respect very much elk pellets plus a lot of onions, you can add pork, as well as venison and beef, and fish from pike and muksun, and nelma ...
Marina22
You can add a little hot mustard.
Hippolyte
To make the dumplings tasty, you need to put more meat in the meat.
Merri
Hippolyte,
Lummen
but I made dumplings from minced pork and chicken, and for some reason they turned out to be dry (although I made the minced meat myself)
Here I recently bought minced pork mince in a store + beef and dumplings turned out to be juicy and tasty, and oddly enough I liked the purchased minced meat more ...
Lika_n
Anastasia, and lard xDe? .. I put more lard (to the pig + chicken breast) and a little liquid (to your taste) .. so that the plastic stuffing is
Lummen
So I'm just a beginner dumpling maker))) so the bacon didn't even think to put it, I just don’t even know where to buy it near my house ... it’s far to go to the market, and in the hypermarkets that are nearby, it’s not for sale ... I’ll have to look closely
Lika_n
and the bacon is better to freeze before twisting .. it will be easier and easier.
then let it lie down .. and mix the minced meat .. a little liquid (sometimes milk, cream, water, broth - whatever is available and you like it), and for dumplings onion .. or juice from onions (I've met this)
You can buy lard with a stock and freeze .. then, as needed, get it or salt it .. or put sausage in a dumpling, sausage.
it doesn't spoil :)))
Lummen
Angelica thanks for the advice, let's try with lard as soon as I get to the market
I'm just sitting at home with a 5-month-old baby, but on the street -20 brrr
I want to try cabbage tomorrow, as it is at home
Lika_n
Anastasia, I do not survive at -20 .. :))) I already have a lot of -10
with cabbage is also good .. I also put carrots .. like vegetables in minced meat :))
There are meatballs from Natasha-Chuchelka in the oven .. just with cabbage .. mentally go away :)))
Scarecrow
Still, the juiciness and fat content of dumplings are not quite the same thing. I make dumplings / manti juicy but not greasy. I generally eat pretty lean. But for juiciness in the minced dumplings, of course, there must be liquid. I can pour cream, milk, pickle from homemade tomatoes together with one tomato without a skin through a meat grinder, grate a zucchini, mince a cabbage. It turns out exactly juicy.

And in fish cakes / minced meat always add butter or cream. At least in the minced "dry" fish such as cod.
Lummen
I only got to the market today, I made minced meat with bacon and cabbage and added 2 more onions !!!
The dumplings turned out very tasty !!! Thank you girls for the advice !! What would I do without you
Orshanochka
Hello to all bakers!
It's a pity I read Temka late, it turns out that you can make dumplings from pike. And my husband and I are fishermen - we have been catching pikes all winter - I dried and stuffed, and cutlets, and smoked. But they didn't think of dumplings
Somehow they made dumplings with my husband, and in the refrigerator they found carrots in Korean - they took them and added them to the minced meat (well, also onions and garlic) - we liked it very much - they turned out very juicy. Tapericha all the time we buy carrots in Korean for minced meat.
Crochet
Girls, and the maximum permissible amount of onions per kilogram of meat in minced dumplings, who will tell you?
Scarecrow
Crochet,

I dug up my books from the 50s, even a cooking textbook. Inn, they don't have dumplings!))) There are even barbecue and kebabs, but there are no dumplings)).
Crochet
Tus, thank you, honey, you must have dug up books because of me ...

How many onions do you put in?

I would have at least a rough guide ...

Will 250 grams per kilo of meat be normal?

Shame on my, though not yet a gray head, the last time I made dumplings in 19, some shaggy year ... on an old Soviet stainless steel dumpling maker, after which, with dear soul with a clear conscience dragged her to the garage ...

I have a very vague idea about the thickness of the dough being rolled out ...

For some reason, I still don't have a dough rolling machine ...

I rolled it onto dumplings almost to the point of transparency, knowledgeable people said that they don't roll it out like that ...


grinaty
Quote: Scarecrow
I dug up my books from the 50s, even a cooking textbook. Inn, they don't have dumplings!))) There are even barbecue and kebabs, but there are no dumplings)).
How strange, but in my rarities there is. Here is the "Book about tasty and healthy food" of the 50s (there is no first leaf, it came off) - it is written simply: 1 head of onion for 300-400 g of meat. In a "brick" called "Cookery" published in 1955 - there is a truncated gram: "Siberian dumplings" -40 g of onion for 430 g of minced meat. In general, it's to your taste, of course
Olenka13
Here's a tip from our forum. Veal - beef per 1kg of meat
1) minced meat as small as possible, depending on the age of the animal's meat, twisted a couple of times, well beaten ... then freeze
2) salt - undersalted
3) never mince onion with a blender !, only by hand with a knife, the maximum "Berner" grater is fine for onions - 300-400g ... you can press down slightly with a crush if the children are picky
4) egg
5) vegetable oil - a couple of gush, the meat quickly absorbs and you will not notice it after the kneading, but the meat is juicy and soft
6) cream
7) a couple of garlic cloves through a crusher
spices (black pepper is a must! bay leaf powder + to taste for an amateur).
It turns out very tasty.
grinaty
Oh, how wonderful: I don't use any of these 7 points, well, if only sometimes I dilute minced meat with cold milk. By the way, I never grind minced meat very much (to a paste), we don't like it. We didn't do that in the Urals. In short, all our taste preferences are from childhood. I have not been able to eat dumplings for a hundred years now (and I don’t live in the Urals either), but I do it with my own, as my mother did.
lega
Quote: grinaty
In a "brick" called "Cookery" published in 1955 - there is a truncated gram: "Siberian dumplings" -40 g of onion for 430 g of minced meat.

In my 1960 Cooking, the same recipe.
Pelmeni "Siberian".
For minced meat: beef 200g; fatty pork 230g; onion (grated) 40g; salt 9g; pepper 0.2; sugar 0.5; water 90; minced meat output -560g.
For the dough: flour 330, eggs 23, water 115, salt 6.
The output of raw dumplings is 1kg.
Scarecrow
grinaty,


I tried to find just reference information, and not a specific recipe. Foodservice book series or textbooks usually provide interesting general guidelines. That is, there, for example, there is general information about the rules for cooking cutlets, salt norms, ratios and types of meat, rules for heat treatment of cutlets, etc. Krosh asked how much is possible in general. I went to look for any recommendations on this matter. Nothing. And there are many separate recipes in the Book about tasty and healthy food and others.

Crochet

Inn, I don't understand in grams at all. I visually always balance the amount of onion and meat ...
Rita
And I also put minced chicken in the minced meat, then the filling turns out to be soft
Merri
My mother put a lot of onions in the minced meat, about a third of the onion, two-thirds of the meat, added water and never eggs.
Scarecrow
Merri,

And they don't put eggs in minced dumplings. Put in a cutlet. Eggs are a binding substance. To prevent the product from falling apart. And the filling in dumplings won't go anywhere anyway.
Admin
In this thread there are interesting points about minced meat, in the comments, and quite reasonable (I myself use these tips)
Uralskie dumplings without haste: from cooking to frying (Admin)

What is put into meat dumplings for taste?
una-olga
And I read somewhere that for juiciness, kefir is poured into minced meat for chebureks. At first, I added kefir with caution, I was afraid that there would be a sour taste from it ... and now I pour kefir instead of water, it is really very juicy and tasty, you don't feel kefir at all. And everywhere: dumplings, cutlets, pasties, manti ... in all minced meat. Take note, maybe someone will come in handy.

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