Minced meat for whites can be prepared in different ways and only if you do it right with the addition of the right products, it will become incredibly tasty, tender and juicy.

Juicy minced meat for whites - a classic recipe

Very juicy minced meat for whites can be prepared using the simplest traditional recipe.

Essential Ingredients:

  • about half a kilogram of any stuffing;
  • spices to your taste; salt and pepper are usually used;
  • one onion;
  • near a glass of milk.

Cooking process:

  1. Put the selected stuffing in the container, add the onion very finely chopped or passed through the blender to it.
  2. Sprinkle everything with spices, pour in the milk, beat the mass well on a bowl or table.
  3. As a result, your filling should not be too thick, only in this case it will come out juicy.

Cooking Beef

Stuffing for beef minced beef is probably the most popular. She is not too fat, tasty and moderately juicy.

Essential Ingredients:

  • 50 milliliters of water or milk;
  • ground beef - 400 grams, you can take a piece of meat and twist;
  • any seasoning to your liking;
  • one medium sized onion.

Cooking process:

  1. In the ready-made meat, add spices, chopped onion and fill in the selected spices. Ordinary salt and black pepper are best suited here.
  2. Pour in water or milk. There is not much difference what to use. Knead the mass well and fill it with whites.

Perfect stuffing with minced chicken

Juicy and tasty minced meat for white meat is obtained from chicken. Such baking is less caloric. It is best to take fillet from meat.

Essential Ingredients:

  • 500 grams of chicken;
  • one medium onion;
  • seasonings to your liking;
  • about 100 milliliters of water or milk.

Cooking process:

  1. We wash the meat, remove all excess from it and dry it with paper towels or in a natural way so that there is no excess moisture.
  2. We pass through a meat grinder, you can use a blender, but then the minced chicken will come out just like mashed potatoes.
  3. Add the selected spices to it, mix, then chopped onion into small cubes and pour in milk or water.
  4. Once again, mix well the mass, it should not be too hard and thick. If necessary, add a little more liquid and fill the whites with the filling.

Minced pork

Essential Ingredients:

  • minced pork - half a kilogram;
  • salt, a mixture of peppers and other spices;
  • one onion;
  • 3-4 tablespoons of milk, water or broth.

Cooking process:

  1. Stuffing is placed in a container, add onions to it, which were cut very finely in advance or ground on a fine grater.
  2. We add spices there, usually enough salt and pepper, but you can use something else.
  3. Pour in cold water, milk or broth, thoroughly knead the mass, you can even beat a little with a fork or whisk. The resulting mixture is used for filling.

Stuffing for lazy whites

Lazy whites are a great option for those who do not want to mess around for a long time. After all, it is enough to make the filling and dough, combine them and fry.

The result will be a quick, tasty, satisfying dish, somewhat reminiscent of pancakes, only with meat.

Essential Ingredients:

  • various seasonings based on your preferences;
  • one onion;
  • two cloves of garlic and fresh herbs;
  • about 500 grams of any stuffing.

Cooking process:

  1. The minced meat is sent to a medium-sized container, add onion and garlic to it, which you need to grind in advance with a grater or simply cut into small cubes.
  2. Sprinkle this mixture with selected spices, for example, salt and pepper, you can put some herbs for a stronger and more saturated aroma. There we put fresh herbs, chopped as small as possible, and carefully knead everything until smooth.
  3. Combine the resulting mass with the dough and fry the whites.

Classic dough on white

There are many recipes for dough for whites, but if you want to try the original dish, then make the basis in the traditional way.

Essential Ingredients:

  • half a small spoon of salt;
  • about 20 grams of fresh yeast;
  • glass of water;
  • three tablespoons of vegetable oil;
  • about three glasses of flour or a little more.

Cooking process:

  1. Warm the indicated amount of water slightly, but so that the liquid is not very hot.
  2. To make the process go faster, you can add a little sugar, but not necessarily. Pour salt into it and lay in the yeast. Mix well.
  3. Put in the mixture all the remaining components from the list and knead until an elastic lump is obtained. If necessary, add flour or reduce its amount.
  4. Leave the mass for at least an hour in a warm place before use. During this time, you can prepare the filling.

What to add to minced meat for whites so that it becomes even tastier?

If you want to get the most juicy stuffing, then be sure to use two types of stuffing. One may be beef or chicken, and the other should be fatter, such as pork or lamb.

But even if you make them from lean meat, you can still try to correct the situation and before you fill the whites with the filling, add pieces of ice there. Do everything as quickly as possible, so that the ice begins to melt already only during the frying process. This will lead to the fact that it absorbs meat juice, all the seasonings used and the filling will turn out to be more tender and aromatic.

Another secret is the use of cold water or milk. Add some liquid to the mincemeat to make it more liquid. As a result, the whites will be juicier and richer.

Do not forget about the bow. Do not put too much, a proportion of 2: 1 must be observed.

To enhance the taste, add boiled rice, mushrooms, sour cream, pumpkin and most importantly to the minced meat - do not forget about spices, because they are the basis. In addition to salt, ordinary black pepper, use garlic, herbs that are well suited to the selected meat, as well as fresh and dried herbs.

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