The combination of meat and dough in one culinary masterpiece is an excellent choice, because these two ingredients complement and set off each other at the same time. And there are a great many dishes containing both meat and dough.
So different, but equally delicious
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 prepared by representatives of all nationalities, do not forget where they originally came from. For example, the homeland of everyone's beloved manti, chebureks, samsa is Uzbekistan. Tatar dishes have also become widespread, and not only in Tatarstan. For example, echpochmak or, in Russian, pies with meat and potatoes. Of course, these are not ordinary pies, their taste is significantly different from the usual inherent in pies. Well, who has not tried belyashi in his life - this is also a Tatar invention. Italian cuisine does not lag behind: calzone is a closed pizza with minced meat filling inside and yeast dough in the form of a frame. And Caucasian cuisine pleases us with its khinkali. The Russian and Ukrainian culinary traditions also have something to be proud of: kulebyaka, pie, Siberian dumplings. All these and not only these dishes reflect the culture, rich heritage of this or that nation.
Yaki gyoza
"Yaki gyoza" is a Japanese variation of dumplings. To prepare these unusual dumplings, prepare: 500 grams of minced meat (chicken, pork, beef or mixed), 300 grams of Chinese cabbage, 60 grams of white onions, 4 tablespoons of starch, 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1, 5 tablespoons sesame oil, 2 tablespoons sake, 0.5 teaspoon ground black pepper, 1 teaspoon freshly grated ginger, 1 teaspoon grated garlic, 2 teaspoons sugar, 3 cups flour, 1 teaspoon salt, 1 cup water, 200 grams of vegetable oil. Now for cooking: finely chop the Peking cabbage, salt it, and finely chop the onion. After the Chinese cabbage gives juice, squeeze it out, mix the cabbage with the minced meat, finely chopped onion, grated ginger, garlic and black pepper. Add the sesame oil, oyster sauce, soy sauce and sugar to this mixture and stir well. Then add 2 tablespoons of starch and stir again. After that, the minced meat is ready, but it needs to be infused for at least an hour. In the meantime, you can start making the dough. Knead it with flour, salt, water and the remaining two tablespoons of starch. Refrigerate the dough 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 mold the dumplings. It's interesting how Japanese dumplings are made. First, they need to be fried in a small amount of vegetable oil. After they are slightly browned, pour boiling water over them so that they float in it and steam well. Serve Japanese dumplings with hot sauce and pickled ginger.
Pork in dough
Everyone will love this dish because everyone loves juicy and nutritious food. You will need: pork pulp - 500 grams, onion - 2 pieces, butter - 15 grams, milk - 4 tablespoons, egg - 1 piece, flour, pepper, salt and spices. First, combine flour, milk, egg and butter, and knead an elastic dough. Now for the filling: cut the meat medium-sized, the onion into half rings. Mix onion and meat, season, add pepper and salt. Roll out the dough the size of a circle that is twice the diameter of the baking pan. Grease the mold with butter, place the dough in it, and put the meat filling on the dough. Then close it on top with dough, pinching the edges. Bake the dish in an oven preheated to 180 degrees for about 50 minutes. The crust of the dough should be a little brownish and the filling should be very juicy.
