Classic minced meat for dumplings

The recipe of the classic minced meat for dumplings includes, as a rule, two types of meat - half beef and half pork. This ratio of meat allows you to achieve a balance between excessively dry or, conversely, too fat filling for dumplings.

So, take a piece of beef, rinse it under cold water and dry it. Then cut out the bones from it, if any, remove the films, and cut the rest into pieces of arbitrary shape.

Pork should also be rinsed under water, wiped dry with paper towels or also cut into pieces. Which part of the pork to use for minced meat directly depends on what the meat filling will be.

Peel onion and garlic, rinse, dry. Onions, if large, can also be cut into large pieces - so that it fits into a meat grinder without any problems.

Further, after the meat and all the necessary vegetables are already prepared and cut into pieces, you can proceed directly to chopping all the products.

Install a meat grinder or food processor and pass through sharp knives all the ingredients one by one: pork, beef, onion and garlic.

In order to make the minced meat for dumplings more lush, you should add a little white bread to it. To do this, take a piece of loaf and cut off the hard crust from it - it is too rough for minced meat. Pour the rest of the loaf pulp with warm drinking water and leave for a while (a couple of minutes) so that the bread gets wet and absorbs water. Milk can be used instead of water. Then squeeze the loaf pulp a little and grind it into a puree in a blender, meat grinder or just mash it with your hands.

Add a puree-like piece of loaf to the minced meat, then knead the minced meat thoroughly with your hands.

The final touch should be seasoned with minced meat with salt and freshly ground black pepper to your liking. And that's it! Minced meat is ready!

Successful culinary experiments!