Chicken mince recipe. Chicken dumplings with vegetables for lunch. Recipe for liver dumplings

Quenelles are included in children's and dietary nutrition due to their nutritional and physical properties. Minced meat for quenelles similar to cutlet, but in its consistency is much more tender.

Kneli

Kneli- This is a dish made from poultry, meat or fish. How to choose meat, fish or poultry for quenelles

On this page you will find quenelles recipes:

All recipes correspond to diet No. 5p - with pancreatitis, they belong to a protein diet, they are great for baby food. Quenelles are steamed, as - more on that later ...

Cooking for a couple - Kneli

Cooking quenelles for a couple - these are the requirements of medical and dietary nutrition.

I use three options cooking quenelles (or other dishes) for a couple. Read and choose the best for you:

1 option- Throw in boiling water. After the dumplings float, cook for another five minutes. Serve with sour cream and herbs.
Option 2- pour a little water into the pan, put the dumplings, add water so that the dumplings are half hidden by water. Steam quenelles for 15 minutes.
3 option- in a multicooker. We spread the quenelles (other products) in an oiled steamer container. Pour two cups of hot water into the body. We select the multicooker mode: "Steam cooking", time - 20 minutes.

Chicken dumplings

Ingredients:

• chicken fillet - 500 g.
• milk - 150 ml
• loaf - 50-60 g
• eggs -1pc
• salt to taste.

Cooking technology:

Note: If there is no blender, then you use a meat grinder. The fillet is scrolled twice, a fine grate is used for the meat grinder. After combining the ingredients, scroll again in a meat grinder.

Beef quenelles

Ingredients:

• beef - 500 g
• long loaf - 50 g
• eggs - 1 pc.
• butter - 10 g (1 tbsp)
• salt - to taste

Cooking technology:

Beef quenelles with rice

Ingredients:

• beef - 500 g
• rice groats - 50 g (2 tbsp)
• milk 3.2% - 150ml (3/4 cup)
• butter - 30 g (1 tablespoon, a little more)
• salt - to taste

Cooking technology:

Fish quenelles

Recommended: low-fat types of fish - pike, cod, navaga, ice fish, pike perch, perch, burbot, hake, flounder.

Ingredients:

• lean fish, fillet - 300 g
• loaf - 20 g
• milk - 50 ml (1/4 cup)
• egg whites - 1 pc.
• butter -10 g (1 tbsp)

Cooking technology:

Pike fish quenelles

Ingredients:

• pike (or zander) - 320 g
• milk - 120 g (1/2 tbsp)
• wheat flour - 20 g (2 tsp)
• egg - 1 pc
• butter - 20 g (2 tsp)

Cooking technology:

1. Cooking fish - remove the bones and skin, cut into pieces and pass through a meat grinder.
2. Dry the flour in a frying pan (do not use oil)
3. Add milk and salt to get a thick milk sauce, cool.
4. Add milk sauce and eggs to minced fish, mix thoroughly.
5. We form balls weighing 20-25 g from minced meat - this is a quenelles-semi-finished product.
6. Place them in a saucepan and fill with hot water. Cook pike quenelles until tender, avoiding a violent boil.

Bon appetit!

Cooking in a multicooker -other recipes

All housewives know that chicken meat is a supplier of protein to the body. At the same time, the product is considered dietary, so its benefits are obvious. Chicken is prepared in different ways: boiled, stewed, baked. You can experiment endlessly, but chicken dumplings are always out of competition.

This is diet dish love supporters proper nutrition, people with gastrointestinal diseases, children. Quenelles resemble meatballs, but their texture is much softer and more airy - they just melt in your mouth.

traditional recipe

Cooking chicken dumplings is easy. Mix 500 grams of meat with a bun soaked in milk and pass through a meat grinder a couple of times. If there is no meat grinder, you can use a blender - the main thing is to get an airy homogeneous mass. Add two egg whites and a little melted butter to the minced meat. To prevent the cutlets from being dry, pour in 150 ml of cream.

Quenelles are not shaped by hand. To give shape, you will need a pastry bag or two spoons: a tablespoon and a teaspoon. The first method is clear and simple, but if you chose the second, then there will be no difficulties either.

Take a tablespoon of minced meat and carefully remove it with a teaspoon into the water or broth where they will be cooked.

There are three ways to cook - they are the most basic:

• In a double boiler or on a steam bath;
• In a water bath;
• In a frying pan or saucepan.

If you don't have a steamer, use a steam bath. Pour water into a saucepan, grease a colander with oil and place it on a dish so that it rests on the sides. Water should not reach the bottom of the colander. As soon as the liquid begins to boil, you can lower the quenelles into a colander. Cover and steam the chicken dumplings for 10 minutes, until tender.

Some housewives prefer a water bath. To do this, pour water into a large saucepan and lower the smaller container there. There should be very little water in the second.

When the water in the bottom pot boils and the top one becomes very hot, lower the quenelles.

You can grease a saucepan or frying pan with oil and put meat balls there. Pour them with a small amount of broth or water and cook over low heat.

Serve as a second dish, pouring sour cream or sauce, sprinkled with herbs. It will be very tasty if you add them to a clear broth. To diversify the taste, you can put a spoonful of semolina or a little cauliflower in minced meat.

Products with rice

This recipe is popular because the dish is more satisfying. Pass chicken meat through a meat grinder twice, mix it with cold rice porridge, add salt, milk, butter. Mix all the ingredients well to get a homogeneous mass.

Make quenelles no larger than 25 grams and steam them. Drizzle with melted butter before serving. Products with rice are combined with boiled potatoes, pasta.

Soup with quenelles

It can be cooked in water or broth. Soup with mouth-watering chicken dumplings is liked by both children and adults. Cook in advance the broth on the chicken bones that you have left after cutting the poultry. Add bay leaf, pepper, salt. Remove the foam and cook for about an hour. To make the broth transparent, it must be filtered through a sieve with gauze.

Cut the chicken breast into cubes, peel three slices of a loaf of bread, soak them in cream. Pass the meat through a meat grinder along with the crumb.

Those cream that is not absorbed can be added to minced meat - this will give it softness and tenderness. Beat the mass with a mixer or scroll again - it should be viscous.

Pour water into a saucepan, bring to a boil. Form quenelles and dip them in salted boiling water. It takes about 5-7 minutes to cook. While the meat products are cooling, take care of the soup.

Cut potatoes into small cubes. Bring the broth to a boil and throw in the potatoes. When cooked, add four tablespoons of green peas. At the very end, carefully place the quenelles in the broth. You can decorate the soup with herbs.

Dish for kids

For children, chicken dumplings are best cooked in the oven. To get the kids interested in the dish, add bright colours: Put colorful vegetables nearby, originally cut, stewed in sour cream.

Rinse the chicken fillet, cut it into pieces. Grind the meat in a blender or pass through
meat grinder.

Add an egg and half a glass of cream, a roll soaked in milk, a few tablespoons of semolina. Beat the mass again with a blender to make a slurry.

If you are tired of heavy and fatty foods, but are not ready to completely abandon meat dishes, then such a dietary and healthy dish exactly how you like it. They are very easy to prepare, and can serve as an excellent addition to any side dish or even be used as an independent dish.

Chicken dumplings - recipe

Ingredients:

• chicken fillet - 500 g;
• eggs - 2 pcs.;
• White bread- 60 g;
• milk - 150 ml;
• salt to taste.

Cooking

Cut the crusts off the bread and soak it briefly in cold milk. At this time, pass the chicken fillet through a meat grinder twice. Then squeeze the bread, combine it with the resulting minced meat and pass this mass again through a meat grinder. If you want your quenelles to be more tender, you can rub the chicken-bread mass through a sieve. After that, put the bowl of minced meat in another deep container, which must first be filled cold water or ice, and start beating the mass with a mixer.

Separate the yolks from the proteins and, continuing to beat, add the latter to the minced meat, and salt it. Beat until you get a homogeneous mass. Then proceed to the formation of quenelles. To do this, take the meat mass with a tablespoon, so that the surface is even, and make notches on this surface with the edge of another spoon, and remove the finished quenelles with it.

Bring the broth or just salted water to a boil and cook them in it for 4-5 minutes over low heat. When the quenelles are ready, they will float to the surface.

Steam chicken dumplings

If you have such an assistant as a double boiler in your kitchen, then we will share a recipe on how to cook steamed chicken dumplings, which is much easier than boiling them, and the taste is just as excellent.

Ingredients:

Cooking

Soak bread in milk and then squeeze. Pass it along with chicken fillet twice through a meat grinder. Then add softened butter, salt and egg yolks to the resulting mass. Mix well.

Beat the whites separately into a tight foam, and then gently fold into the meat mass and mix everything well again. Wet your hands and shape into small balls, place on the steamer rack and cook until tender. Cooking time takes an average of 15-20 minutes. According to a similar recipe, you can cook and.

Technological map No. 3.

Preparation technology and quality requirements.

About cooking time. If you have rice porridge, as well as milk sauce, with which I would highly recommend serving our quenelles, then they are made for one or two, about 20 minutes and you're done.

If we are talking about working from scratch, then tune in for an hour, but at the end you will get two full meals plus sauce. Why two meals? I don’t think it’s worth messing with a handful of rice, it’s better to cook a small saucepan, thereby getting not only the amount of viscous porridge you need for quenelles, but also a couple of servings for breakfast, afternoon snack or dinner :)

If you think like me, then close your eyes to 30 grams of rice in the ingredients and cook a normal amount of porridge, which I will discuss below.

I tried to make porridge, exactly following the ingredients technological map... No, in my opinion there is some discrepancy between the amount of water and milk.

What is the technology for preparing such porridge: rice is brought almost to readiness in water (it does not boil well in milk) for about 15 minutes, then milk is added and cooked and simmered for another 20 minutes. The proportions are very simple: for 1 glass of rice we take two glasses of water and two milk . Since the rice must be washed first, some of the liquid will remain, so I add about one and a half glasses of water instead of two.

So, cook rice under a lid over low heat in water for about 15 minutes. At the same time, I put milk on the stove, add 10-20 grams of butter and bring to a boil. Add boiled hot milk with butter to rice and simmer for another 15-20 minutes. Stir occasionally while cooking.

If you suddenly see that there is not enough liquid, add a little more milk. Personally, I like a rather thin, viscous porridge, so an extra glass of milk is a must.

In short, to summarize - the correct ratio of rice and liquid for viscous porridge is 1:4. If you want a more liquid porridge, add additional milk, you can personally dilute it right in the plate, as you like.

Let's get back to our quenelles. For them, we will need to take 130 grams of viscous rice porridge, and the rest, as I said, for breakfast, afternoon tea or dinner.

We all know that food is prepared in large quantities in kindergartens. Therefore, for quenelles, for example, they take whole carcasses of chickens. We can afford to take only breasts or dark meat.

Meat, of course, is removed from the bones and be sure to remove the skin. Personally, I took half the breast and a leg with a thigh. After removing all the bones, I got 350 grams of net weight.

We pass the meat twice through a meat grinder, for greater uniformity and tenderness.

Add viscous rice porridge (130 grams), milk and melted butter to the minced meat in a bowl. The last one just melts in microwave oven. Of course, add salt, not forgetting that we are not preparing for adults, but for small children who do not need much salt. For yourself, if anything, you can always add this same salt to ready-made quenelles ... and pepper too.

Now mix everything well. Minced meat is not dense, so it is recommended to beat it. Just stir it intensively, as if whipping, for a couple of minutes. It will become more viscous.

With wet hands, make small balls. Mine is about the size of a large walnut.

Quenelles are steamed or stewed in a little water. I have a double boiler, but it has been standing unpacked for two years ... And I'm not proud of it :) It's much easier in a frying pan. Pour half a glass of water into it, bring to a boil, put the formed quenelles, close the pan with a lid and make a minimum fire.

I cook for about 15 minutes - it’s enough, I would even say that it’s a bit too much, but it’s better to overdo it a little, for peace of mind.

Milk sauce is perfect for these quenelles. It is not so easy to make it according to technology, therefore I “hack” a little, simplifying cooking. In a mug, dilute a tablespoon of flour in a small amount of milk (50 grams so that there are no lumps). In a small saucepan, bring 200 grams of milk to a boil and pour in the flour mixture in a trickle, while stirring. Add a piece of butter here, so 10-15 grams. Cook until thickened, adding a little salt.

I serve meatballs with mashed potatoes and milk sauce.

Bon appetit everyone!

I propose to cook hearty and tasty steamed chicken dumplings. In fact, this dish is traditionally made from semi-liquid minced meat, forming an oblong shape with the help of spoons and sending it to boiling water. But since we will steam our cutlets so that they do not fall apart during cooking, we will knead the minced meat thicker. So, chicken dumplings recipe with photo.

Required Ingredients

Rice - 40 grams;
Water - 150 milliliters;
Minced chicken - 230 grams;
Quail eggs - 2 pieces;
Butter - 20 grams;
Onion - 30 grams;
Salt to taste;
Ground black pepper.

Photo recipe for steam chicken dumplings

Wash the rice thoroughly. Boil in salted water until tender.
Add melted butter to minced chicken, beat in quail eggs. Mix well in a circular motion.
Add boiled rice, finely chopped onion, salt, pepper. Stir.
Form oblong quenelles. Put into suitable shape. Place on the steam rack in the multicooker. Turn on the "steamer / meat" mode for 25 minutes.
During cooking, cutlets will give juice, and then they will languish already in it. Later, the broth can be poured over the finished dish.

Steamed chicken dumplings are ready. Immediately, while the cutlets are warm, treat your family. Bon appetit!