Although historians have proved that dumplings came from the Middle Kingdom, in our country they are rightfully considered a national dish for a long time. But at the same time, their recipes, and in particular the recipes for the preparation of minced meat for pel'menis, are fundamentally different depending on the region.
Recipe for minced meat from pork and beef for pelmeni at home
Ingredients:
- pork - 0.6 kg;
- beef - 0.6 kg;
- onions - 4 onions;
- water 50 ml;
- salt - 10 g;
- pepper.
Preparation
The final result, of course, depends on the quality of ingredients for minced meat, so if it's clear with eggs and onions, then it's necessary to treat meat selection with particular scrupulousness. Frozen meat is better not to take, although pelmeni and frozen for storage, but the fact is that the forcemeat is already inside them, and if the frozen meat is processed into minced meat, then during defrosting and mechanical grinding, most of the juices will simply come out and the stuffing will be dry and tasteless.
Meat is well washed and dried, remove the film and veins from it, if the beef has fat, it needs to be cut, but the fat of the pig is useful for making a good stuffing. Meat grind so that it was convenient for you to further process it, cut the onion not finely, but also to get into the meat grinder. After having processed everything in minced meat using kitchen appliances, check the consistency and add water if necessary. Gourmets add meat or vegetable broth, but with the liquid in minced meat you need to be careful, for taste it never hurts, but the modeling of dumplings can make it completely impossible because of the too liquid consistency of the stuffing. Salt the minced meat right in front of the dumpling, as the salt draws water and, if not careful, the effect of the early salting will be the same as the frost, the pure mince without adding water or broth will be dry. After adding the liquid, salt, pepper and begin to sculpt the dumplings .
How to make the best stuffing for Siberian home-made dumplings - recipe
Ingredients:
- Pork neck - 0,2 kg;
- beef - 0.35 kg;
- meat broth - 35 g;
- onion - 2 onions;
- flour - 30 g;
- parsley or nettle - 1 bunch;
- salt - 15 g;
- pepper.
Preparation
The main difference of this stuffing is that it was previously prepared from venison or from the meat of an elk. Now the only difference is that the meat is not processed by the meat grinder, it must be finely chopped, this can be achieved with the help of a special program in a food processor, the virtuosic application of a blender or a large sharp knife. Greens and onions should also be finely chopped, not passed through a meat grinder. After, adding minced salt, spices and flour, you can enter the broth and proceed to modeling.