Pork and chicken dumplings

Step-by-step cooking

1. Step 1:

   

   How to make dumplings with pork and chicken? Prepare the necessary ingredients. Take the flesh of pork, chicken — fillet of any part of it. It is better if the meat is chilled, then the filling will turn out juicier. If it is frozen, then defrost it in advance by transferring it from the freezer to the bottom shelf of the refrigerator. Wash and dry the meat well, then cut into pieces.

2. Step 2:

   

   Prepare the stuffing for the filling. How to make minced meat? First, pass the chicken fillet through a meat grinder with a fine grate. I took the breast, although you can take any part of it, as long as it is without bones and cartilage. And I also remove the skin, as it is oily, but you can leave it if you like.

3. Step 3:

   

   Then scroll through the pork. It is better to take pork not very fat and preferably without veins, so as not to break the meat grinder.

4. Step 4:

   

   Skip the onion after the pork and add it to the pork and chicken minced meat. Onion, if you like, you can take more, but for me this is the best option. And instead of the usual onion, you can take red or white onions.

5. Step 5:

   

   Pour 50 milliliters of water into a bowl with minced meat, add salt and pepper. Then mix it well. If you feel that the minced meat is very dense, add a little more water, otherwise it will not be juicy in the finished dumplings. Put the bowl of minced meat in the refrigerator for 30 minutes.

6. Step 6:

   

   Meanwhile, prepare the dough. How to make dough? Pour water into a bowl, preferably lukewarm, add egg and salt. Stir until smooth and the salt dissolves.

7. Step 7:

   

   Sift flour into a bowl with egg mass, about two-thirds of the whole mass, pour in vegetable oil and mix.

8. Step 8:

   

   Adding flour, knead the dough. It's going to be a little tight, but that's okay. Wrap the dough in polyethylene and leave it alone on the table for 25 minutes. During this time, the dough will "rest" and will become soft and elastic.

10. Step 9:

    

    Sprinkle the table surface with flour. Cut a piece from the dough and roll it into a ball. Roll it out into a thin layer, cut out circles. This can be done with any round mold. In the absence of one, I did it with a regular glass. The larger the diameter of the mug, the larger the finished dumplings will be.

11. Step 10:

    

    Spread the minced meat on the dough circles.

12. Step 11:

    

    Connect the opposite ends of the dough circle and blind them tightly.

13. Step 12:

    

    Now take the ends of the blanks and connect them with a ring. Press them firmly together.

14. Step 13:

    

    Sometimes, to make dumplings faster, I use a special dumpling maker. Ready-made dumplings can be frozen by spreading them in packages in one layer.

15. Step 14:

    

    How to cook dumplings? Boil a large amount of water in a saucepan, add salt. Throw the dumplings into boiling water, mix so that they do not stick to the bottom. You can add a bay leaf. After surfacing, cook the dumplings for about ten minutes.

16. Step 15:

    

    Serve the dumplings with or without the broth in which they were cooked. Enjoy your meal!