The combination of meat and dough in one culinary masterpiece is an excellent choice, because these two ingredients complement and complement each other at the same time. And there are a great many dishes containing meat and dough.
Pick your recipe
So different but equally tasty
There is probably no such national cuisine, in the arsenal of which there would be no dish consisting of meat and dough at the same time. Although many of these dishes have long been in the public domain and are being prepared by representatives of all nationalities, do not forget about where they originally came from. For example, the birthplace of everyone’s beloved manti, chebureks, samsa is Uzbekistan. Tatar dishes also became widespread, and not only in Tatarstan. For example, echpochmak or, if in Russian - pies with meat and potatoes. Of course, these are not ordinary pies, their taste differs significantly from the usual inherent pies. Well, and who in his life has not tried whitewash is also a Tatar invention. Italian cuisine is not far behind: calzone is a closed pizza, inside of which is stuffing with minced meat, and in the form of a frame - yeast dough. And Caucasian cuisine pleases us with its khinkali. In the Russian and Ukrainian culinary traditions, there is also something to be proud of: kulebyaka, pie, Siberian dumplings. All these and not only these dishes reflect the culture, rich heritage of a particular nation.
Yaki Gyoza
Yaki Gyoza is a Japanese variation of dumplings. To prepare these unusual dumplings, cook: 500 grams of minced meat (chicken, pork, beef or mixed), 300 grams of Beijing cabbage, 60 grams of white onion, 4 tablespoons of starch, 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1, 5 tablespoons of sesame oil, 2 tablespoons of sake, 0.5 teaspoon of black pepper, 1 teaspoon of freshly grated ginger, 1 teaspoon of grated garlic, 2 teaspoons of sugar, 3 cups of flour, 1 teaspoon of salt, 1 cup of water, 200 grams of vegetable oil. Now for cooking: chop finely Beijing cabbage, salt it, and finely chop the onion. After the Beijing cabbage gives the juice, squeeze it, mix the cabbage with minced meat, finely chopped onions, grated ginger, garlic and black pepper. Add sesame oil, oyster sauce, soy sauce and sugar to this mixture and mix well. Then add 2 tablespoons of starch and mix again. After this, the mince is ready, but he needs to brew for at least an hour. In the meantime, you can do the dough. Knead it from flour, salt, water and the remaining two tablespoons of starch. Put the dough in the refrigerator for 20 minutes. After 20 minutes, you can roll out the dough and cut circles on it. For each such circle, put a teaspoon of the filling and blind the dumplings. It is interesting how Japanese dumplings are prepared. First they need to be fried in a small amount of vegetable oil. After they are slightly browned, fill them with boiling water so that they float in it and steam it well. Japanese dumplings can be served with spicy sauce and pickled ginger.