Dumplings — one of the traditional and favorite dishes, and not only among the Russian-speaking population of the planet. But, simple at first glance, the food assumes that the mass of subtleties. And minced pork dumpling requires special attention of the chef.
2.5 hours. 6 particletree complexity
Fine cooking pork stuffing for ravioli
Recipe of dumplings of pork would not be complete if it does not take into account all peculiarities of cooking meat.
- What kind of meat to take. If you want the dumplings are juicier and meatier, take the pork belly — it has enough fat, and meat. More lean variant — neck or ham.
- How to chop. This can be done in several ways. If you love textured beef, armed with a hatchet (better two) and chop the meat on the Board (do not overdo it, so you do not eat dumplings with slivers). You can shred the meat and grinder on a large grid. If you like softer stuffing, mince twice.
- Juice. Pork dumpling is juicy, if in forcemeat to add cold water or cucumber pickle.
- Bow. If you love to bow felt in the stuffing, do not twist it in a meat grinder, and chop with a sharp knife into small cubes.
- As to give softness. Greatly improves the taste and consistency of the meat its kneading. Will Pomezia it like dough, or repel spankings on the Board. After promisiunea the meat should not stick to hands or be too elastic.
- Seasonings. Spice the stuffing will add green onions, freshly ground black pepper, coriander, chopped garlic. According to your taste you can add any seasonings, but do not overdo it, so as not to interrupt the taste of meat.
Just ground spices is always more aromatic and bright taste, than bought in the form of powder. Even milled at home condiments should not be stored for long, otherwise they will lose a significant portion of essential oils.Prepare dumplings with pork
Ravioli is never too much! The only question is how much you have in stock products and time. Homemade pork dumplings are prepared quite simple, and not so long as it may seem at first glance. Especially if you involve modeling the entire family.
For the dough you will need:
- flour — about 3 cups;
- water — 1 Cup;
- eggs — 1-2 pieces;
- rock — salt- 1 teaspoon.
For the stuffing you will need:
- pork — 500 g;
- onions — 1 head;
- fresh garlic — 3 cloves;
- spices — to taste;
- salt — to taste;
- cold water — ½ Cup.
Recipe of homemade dumplings with pork can be upgraded if you pay a little more attention to the flow: once caught, the dumplings, the broth, throw the veggies and cook for 1-3 minutes, and then serve them with dumplings. This can be broccoli, cauliflower, green peas, corn, etc.
Serve ready pelmeni can with broth, fresh herbs, sour cream, hot sauce, vegetables.
How to choose meat for stuffing
Order the dumplings were tasty, healthy and safe, it is necessary to pay attention to the choice of pork for the stuffing.
- Pulp. For dumplings fit that part of the carcass where there are no small bones: neck, ham, bacon, etc. be Sure to inspect the piece for small bone fragments — they then can be difficult to remove, and sometimes impossible, and we don’t want to spoil the impression of the entire dish because of such small detail.
- Where to get. There are no universal recommendations, where you want to buy meat — it all depends on conscience of sellers. If you buy pork in the market, pay attention to storage conditions. If the meat lying in the open, rarely washable the counter, find another vendor. Such storage of dangerous products can receive the insects, without a fridge it may be stale (this is especially true in the summer). Of course, it is better to take meat from a trusted seller, but, as practice shows, and “their” people sometimes cheat. If you prefer to buy pork at the store, always pay attention to the expiration date, the temperature in the refrigerator and the integrity of the packaging.
- Appearance. Meat should not be dried up, have odors and unusual colors — the pork itself should be intense red colour and the fat white (and not yellow). Please note, there are no thick film on fat — it says that the animal is old. Feel free to sniff the meat, because of its freshness depends on the health of the whole family. Feel the piece — it should not be sticky mucus.
Ground pork for dumplings to cook better with their hands, not ready to buy, then your dish will always be delicious and original.
Minced pork dumpling: cooking tricks and rules for the choice of meat