Minced beef for dumplings

Minced beef for dumplings turns out to be leaner and healthier compared to more fatty minced meat, which includes pork or pieces of lard.

Beef for such minced meat, in principle, you can take any, but the best fit is a tenderloin and a piece without obvious streaks.

First of all, the meat must be thoroughly rinsed under cold running water and dried, soaked with paper towels, so that excess moisture is absorbed. Then put the beef on a cutting board and cut off all the films. After that, cut the meat into small pieces so that it passes through the hole of the meat grinder without any problems.

Install a meat grinder on the work surface and pass all the sliced pieces of beef through it. In order for the minced meat to be softer, it is necessary to collect the chopped meat again, substitute another empty bowl and again pass the beef a second time through a meat grinder. Thus, a finer grinding is obtained.

Peel the onion, rinse with water and cut into medium pieces. Then put the pieces of onion in the bowl of a blender and grind to a fine state. The blender should be used carefully so as not to chop the onion to a liquid state. The structure of the onion should be felt in the minced meat. Therefore, you should work at a low speed. Or chop the onion finely with a knife. Onions for minced meat will need a lot. It gives the minced meat softness and juiciness.

Garlic is also cleaned, rinsed and passed through a special garlic press. Minced garlic is also added to the minced meat.

Next, pour a little milk into the minced meat (you can replace it with ordinary drinking water) for greater plasticity.

Season the minced meat with salt and pepper to your liking.

Knead the minced meat thoroughly with your hands to mix all the ingredients together. After that, let the minced meat stand in the refrigerator for 20-30 minutes so that it absorbs all the spices. And you can start modeling dumplings.

Successful culinary experiments!