To make homemade dumplings pleased with their excellent taste and appetizing appearance, it is necessary to simultaneously prepare at the best at once two bases. Dough is more responsible for the appearance, and for the flavor composition in the answer - the filling. And on how harmoniously and correctly it will be cooked with the right proportions depends on the general impression of the tasting of the dish.
Below we will tell you how to make traditional stuffing for dumplings juicy and delicious, and also we will offer a filling option for Nepalese ravioli and products with cabbage.
Delicious juicy traditional filling for meat dumplings - recipe
Ingredients:
- pork - 450 g;
- beef - 450 g;
- water ice - 100 ml;
- two medium bulb bulbs;
- ground black pepper - to taste;
- salt - to taste.
Preparation
This variant of the filling for dumplings is the most popular and popular in our region. Therefore, we give him the most honorable place in the list of recipes. For its realization, the cooled pork and beef are washed, dried, cut into small slices and processed with the help of a meat grinder or in a bowl of a blender with a "knife" nozzle.
Cleared onions can, of course, grind with meat, but we strongly recommend not to be too lazy and cut it with very small cubes with the help of a sharp knife. Add the onions to the meat, let's taste freshly ground black pepper and salt to taste and mix well. Now a little secret that will make your dumplings incredibly juicy and thanks to this incredibly tasty. Add a little ice water to the filling and mix well. And now it's up to the little thing to do - let the infusion in the refrigerator last for about twenty minutes and we can start the fascinating process of modeling home-made dumplings .
If desired, you can take other types of meat or a combination of them, complement the taste with aromatic herbs or spices, and add fresh herbs to mince. We offer one of the many variants of such a piquant filling for dumplings under the interesting name "Momo".
Filling for Nepalese ravioli "Momo"
Ingredients:
- lamb - 420 g;
- three cloves of garlic;
- one bulb on the side;
- a few twigs of green cilantro;
- a teaspoon of ground ginger root;
- a tablespoon of soy sauce ;
- ground black pepper - to taste;
- salt - to taste.
Preparation
The principle of making such a filling is the same as in the previous recipe. It is enough to grind the prepared flesh of mutton in a meat grinder or in a blender, and then mix it with a thinly chopped onion and greens of coriander squeezed through a press with garlic, grated ginger root and soy sauce. Pepper and salt are added as desired.
Pelmeni with meat is, of course, a classic. But why not prepare a dish with another filling, for example, vegetable. We offer, as an option, to make cabbage filling for dumplings.
Filling for cabbage dumplings
Ingredients:
- white cabbage - 550 g;
- onion bulb;
- vegetable refined oil;
- ground black pepper - to taste;
- salt - to taste.
Preparation
The most laborious stage in the preparation of such a filling is to chop a fairly small white cabbage. Grind also the small cubes of the previously peeled onion and lay it in a refined vegetable oil heated on a frying pan. After three minutes, add the prepared cabbage mass, we savor salt and ground black pepper and let the vegetables under the lid until soft. Before using ready-made cabbage filling to form ravioli, it should be well cooled.