Minced meat and dumpling test recipe

Preparation of dumplings at home requires time, skill and some effort, but they are worth it. In no supermarket can buy semi-finished products that could replace the home version of this dish. Not only does the quality of meat products, even for expensive varieties, leave much to be desired, most producers, in search of opportunities to reduce costs, add soy protein, which gives a characteristic flavor. And the factory recipe for dumplings also contains completely unnecessary ingredients.

If you decide to prepare this dish at home, then because of two plates, of course, and to start such an event is not worth it. It is necessary to make them at least a kilogram two, then later, when you want, get it from the freezer and cook it. In order to make it convenient to do it, it is best to pack them immediately. But more about this later.

The optimum forcemeat for pelmeni consists of beef and pork in equal parts. In this case, it is best to take the brisket in order to compensate for its fat with the insufficient fat content of cow's meat, otherwise the filling will turn out to be rather dry. Both types of meat for 2 kg of yield should be taken about half a kilogram. In addition, onions will be needed, three to four eggs, pepper, salt. That's all, nothing superfluous, it's not ravioli for you - it's much tastier.

The recipe for dumplings is as simple as its ingredients. On the kitchen table you need to free up space, about half a square meter (or better and more) and remove all unnecessary so as not to stain. It is best for such purposes to have in the pantry a large piece of dense plywood: it is easy to wash, unlike the countertop (sometimes expensive).

On the cooked place it follows from flour to build some kind of Vesuvius - a mountain with a crater on top. A kilo should suffice. The purpose of the groove is not decorative, but utilitarian. The recipe for the dumpling test provides for the presence of eggs and salt in it, that's where they need to be broken and poured. In regard to the quantity - a matter of taste, unsalted dough may become excessively soft and not elastic enough, a spoon or two will be just right. However, you can mix in a large bowl.

Now it's time to mix. Producing this procedure should be vigorous and fun. Any dish "feels" the mood of the cook, and dumplings especially. Adding water, it is necessary to achieve an elastic-plastic consistency.

But this recipe test for dumplings does not end there. The next technological procedure is stand-out, and quite a long one. In the refrigerator, you do not need to put the dough, let it be so.

In order not to lose time, you can still do the stuffing. In no case is it necessary to add eggs to it, otherwise everything can be spoiled. You just have to grind the beef and pork along with the cut bulbs (a couple of large ones will be enough), mix, salt and pepper, as they say in the Navy, "on a bulging naval eye."

While the work was in progress with minced meat, the dough was already ripe. It must be cut into several pieces and given to them an elongated or round shape. Pulled each of them in flour, they should roll out a rolling pin to a thickness of about a millimeter.

Further - it's creative, you can cut out circles with a glass, a glass or any other utensils of a suitable outer diameter, or cut the squares with a knife, or you can not bother and use a special form for dumplings. Fans of "manual assembly" insist that it is so delicious, it is not necessary to argue with them. With the amount of minced meat should not overdo it, it must be exactly so that each dumpling can be rolled.

To mold it is possible too differently, the main thing - it is strong enough. To achieve strength, the joints should be slightly moistened, put the products flat on something and put them in the freezer so that they "grab" and become solid. After such training, they can be safely laid out in sacks, they will not stick together.

Everything, you can cook. Repeated freezing is extremely undesirable, therefore from stocks it is necessary to get the necessary quantity. The cooking time is five to seven minutes after the float. Bon Appetit!