I am looking for a recipe on our forum

Girls-boys, yesterday in the night I heard on TV about dumplings with squid, supposedly a monastery recipe. I got interested, but didn't find it on our forum. Who did, who tried, answer me, pliz, delicious?

[Crown]

Crown,
Galin, I found here, however, squids and chum salmon


Dumplings "Far Eastern" (To love)

dumplings with squid

)) they eat macaroons with sea creeps, so instead of macaros, roll out the dough and pinch the squids in it.

[recalls]

) they eat macaroons with sea creeps, so instead of macaros, it interferes with rolling out the dough and pinching the squids in it.

The absence of recalls and a detailed recipe.

Who did, who tried, answer me, pliz, delicious?

And yes, naval pasta and dumplings are also made from the same products, but these are completely different dishes.

however, these are completely different dishes.

yes, you are sooo ... well, how stupid I am.

Well, how stupid I am.

Irsha, I share your irony, especially since I have eaten both of them more than once. Pasta with seafood and dumplings with them are cooked. Unlike navy-style pasta. So the comparison is incorrect.

People, educate, pliz, about the manti with pumpkin: what else should be added to the pumpkin, in what form it should be put there - in a cube or grated, and how long such manti are prepared, whether the pumpkin remains half-baked or hard, otherwise, I'm afraid my son will refuse such manti.
Once I made dumplings with minced meat and raw potatoes in a small cube, so those dumplings did not go to him at all, he still had to steam them and still did not like them. :-)

[Galina]

raw potatoes small cubes

Galina, maybe it should have been rubbed on a grater?

about manti with pumpkin

yes different cuts are good.
I make vegetables both larger and smaller, all delicious.
The pumpkin is cooked quickly, if with meat, then in 40-50 minutes of cooking the mantas will be steamed in any way.
Potatoes are also very tasty in cubes, and with meat when, and alone - my children really liked potato manti.
Since I used to cook a lot of manti at once, then I did not cut the potatoes (pumpkin was rare) with a knife, but passed them through a meat grinder = without a knife and a grate, one auger that "nibbled" pieces of potatoes, it was fast, and plus that that the pieces were bean-shaped, without corners that could break through the dough on juicy.
Slicing coarsely on a berner or alligator is also convenient. Who has a cube cutter - those are generally beauty))
You don't need to salt the potato filling right away, we give the potatoes a lot of juice, and it loses its taste. Therefore, I salt the potatoes in mante and put a piece of butter before pinching.
........
In dumplings, raw vegetables, except for sauerkraut and onions, I somehow do not accept - dumplings are prepared quickly, vegetables are small.

[Crown]

Crown, and the child generally eats a pumpkin? It gives off a very persistent smell. I added quite a bit to the minced meat, but they didn't eat mine. You see, he had a pumpkin smell.

There are a lot of onions in the filling for manti. No pumpkin can kill him. Moreover, it is not enough there. Lena Tim has a manta ray masterclass. Everything is laid out on the shelves to the smallest detail.

There are a lot of onions in the filling for manti.

Yes, a lot, for a kilogram of meat a kilogram of onions

You see, the smell of pumpkin was

I agree with this. In our latitudes, dessert pumpkins do not grow very much and do not ripen.
Vegetables are not sweet, and certainly not everyone likes them. It would be better to cook vegetable pumpkins with a good portion of meat and spices.
But if the pumpkin, in principle, does not irritate the taste, then the filling from it is tasty even without meat, and if it is even with apples, raisins, it is VERY tasty.

Carrot-citrus jam (thick and viscous) (Irgata)

in any sweet pumpkin version, the kid will like

[Galina]

Galina, maybe it should have been rubbed on a grater?

No, I tied it up with raw potatoes in dumplings, now only the classic - mashed potatoes with various additives. Yesterday, in the night, I fried bacon cracklings with onions, and today also champignons, also with onions, alternate boom. :-)
IrgataGreat thought about the meat grinder, pumpkin is tough, so better Zelmer to work on it. Thank you, I myself would hardly have finished.
"Child" and "kid" have been growing up for a long time, but sometimes they are capricious in their food, and before he ate pumpkin only as a dessert. I threw a line about manti with pumpkin, so he said that if with pumpkin, then it should be sweet! :-)))

What spices are best combined with pumpkin?
But it should be good in a pickled form, they make salads from raw pumpkin. Nobody tried to ferment pumpkin?

I threw a line about manti with pumpkin, so he said that if with pumpkin, then it should be sweet!

with apples, raisins, while it is VERY tasty.

with dried apricots, for example, more.
Soak dried fruits until soft = according to your taste.
But the baby doesn't want a pumpkin in the filling, you can shove the pumpkin outside

Pumpkin dough Nikumans (Gasha)

As for the spices - according to your taste. I like cinnamon and ginger, they go well with sweets.
Allspice is also good in sweet.

What spices are best combined with pumpkin?

pumpkin with cinnamon is good, some cardamom is possible. It's already quite spicy.

What spices are best combined with pumpkin?

If not dessert, then nutmeg.

... eating a pumpkin? It gives off a very persistent smell.

So you came across such a fodder pumpkin.
Not every pumpkin smells "stinky". It depends on the variety. There are varieties with a fresh cucumber-watermelon aroma - butternates, hubbards.

Allspice is also good in sweet.

No, I broke off the baby with sweets, the manti will be sharp! :-)

If not dessert, then nutmeg.

Fine!
And zira, coriander?

And zira, coriander?

as well as nutmeg - for an amateur.
Smell these spices, chew a little - if it's normal, then you can also eat it.
And then you can't get it out of the finished one))

What spices are best combined with pumpkin?

Zira and I really like it! I will definitely put it. True, zira is also different - I like black more. It is also called Pamir, mountain. At Central Asian bazaars, it has always been more expensive - a glass for measuring is several times smaller than that of ordinary cumin. Her seeds are thinner, the taste and aroma are brighter. I make pumpkin manti with the same filling as in pies:

Chouxed unleavened dough for baked pies and your favorite pumpkin filling (Yuliya K)

I do potato in the same way. We don't really like mixed filling - in meat filling with the addition of pumpkin or potatoes, the juiciness is not at all the same - the vegetables absorb.

[pumpkin]

as well as nutmeg - for an amateur.
Smell these spices, chew a little - if it's normal, then you can also eat it.
And then you can't get it out of the finished one))

I know perfectly well the taste and smell of the main spices, I use them a lot where, but I just don't know how they are combined with pumpkin . :-)




Yuliya Koh that's what i need, thank you very much! :-)

as well as nutmeg - for an amateur.
Smell these spices, chew a little - if it's normal, then you can also eat it.

Surprisingly, I don't like nutmeg for the scent and taste just as a separate spice. But already as an additive in dishes I like nutmeg. But just not to overdo it, literally on the tip of a knife, add a pinch, otherwise you can ruin it.

[nila]

nila, agree.
And the cumin is whole, ground and fried, too, has very different flavors.

I like pumpkin with cumin (cumin), I often do this, very tasty!

just do not know how they are combined with a pumpkin. :-)

Galina, well, they say, this is a classic pumpkin with nutmeg! But I’m not a Chef, so I don’t presume to say. But somehow I heard it in some cool long ago. transfer, I tried it and I liked it.

Galya, pumpkin with cumin goes well! Especially if the dish has a sharp taste.

Thank you girls for guiding you on the right path! :-)

I like pumpkin with cumin (cumin), I often do this, very tasty!

Svetik, can you have a recipe or a description of what where and how much?

Thank you girls for guiding you on the right path! :-) Svetik, can you have a recipe or a description of what where and how much?

I make the dough like a dumplings, as the hand falls. Pumpkin on a coarse grater, sprinkle with finely chopped onions and finely grated carrots. Sprinkle with salt, cumin, a little sugar. Wrap and steam.
The forum is full of recipes of khanum.

[svetta]

svetta, thanks, I'll take a look!

Girls need help! How to bake a piece of pork (and which part to take) so that it is juicy? I remember there was a recipe, but I didn't save ...
And I'm also looking for a recipe for juicy steam cutlets or soufflé for a one-year-old little girl.
Thank you in advance!

[Ukka]

Ukka, maybe there is Baby food and more (dishes, appliances, bells and whistles and a menu for kids)

[Cirre]

Cirre, Galina, ordered that book by Ladodo and Druzhinina, while we wait, our daughter wants to simulate something airy and tender meat steamed and without bread. The little girl suddenly realized that she had teeth and how wonderful it is to chew.
And thanks for the reference!

recipe for juicy steamed patties or soufflé for a one-year-old little girl.

Olya, add zucchini puree to the minced meat (chicken fillet), it is better to make it yourself from freezing. If you have already given eggs and there is no allergy, then beat one protein and add it to the meat and vegetable mixture, bake it on steam. Then cut it as you want and give it to the little one. I made such soufflé cutlets for my son, my mother taught me.

[svetta]

svetta, well, here again you understand me! I also thought about the pub, and you convinced me of this. Meats 200 grams, I think 50 grams of squash puree, do you think it's okay?

(chicken fillet)

Better yet, turn the turkey fillet into minced meat.
Today, in a program about the quality of meat products, they said that turkey meat is best for small children.

Nelya, let's try the turkey too. But for now, mom has a chicken breast that has already been minced through a meat grinder. He takes a farmhouse and grinds it into meatballs into soup. But she still does not eat meatballs in their pure form, they are rather dry.

Nel, can you tell me anything about pork?

[Olya]

Olya, I would be careful while giving pork to a one-year-old baby. It's too early yet. But a piece of young beef can be safely boiled or steamed and interrupted in a blender.

[Olya]

Olya, catch pork:
Discussing New Year's menu 2020 # 3117

Oh, Olya, I didn't understand you, I didn't read the previous message. Is pork for you?

Nel, yes, for men.
And the cutlets for the granddaughter.
Tanya oka, thank you, went to read.



Tan, it. This recipe. I read and didn't bookmark.

[Ukka]

Ukka, Olya, I once posted a recipe for pork for sandwiches on another site. Maybe this recipe will suit you. Here, due to the medical mesh, the meat is pressed into a dense bun, but remains juicy and tasty.
Meat nut for sandwiches

Pork neck - 800 - 1 kg (my neck was 1.5 kg)
Spice composition for meat - ≈ 4 tbsp. l (choose at your discretion)
Garlic, salt
Preparation:
We take the pork neck. The neck is the best - it is not lean and the meat remains juicy and tender.
It is better to marinate the meat. The time depends only on you - at least an hour, and preferably at night. The longer it is marinated, the tastier the slicing.
First, simply rub with salt (≈ 1 tsp.), Pepper and garlic, put in a bag and leave to marinate.
I like to marinate more simply in a salty water solution.
For 1 liter of water 2 tbsp. l salt (without a slide) place and keep the meat for 1 - 2 days. Then dry with a paper towel
Then we take the already pickled neck and coat it with spices.
I take about 1 tsp. sweet paprika, dry adjika, granulated garlic and meat mix. Feel free to add any spices you like.

Next, we take the bandage. It is sold at the pharmacy. Sizes are different, it is better to take number 3.

Rinse the bandage under water to remove the specific pharmacy smell from it.

Now we carefully pack the meat in a bandage. We tie one side and press the meat with our hands as tightly as possible, tighten the bandage.

During cooking, the meat will be additionally pressed under the action of a bandage.
Thus, it will turn out to be very dense, and you can then cut the "nut" very, very thin.

Put the prepared meat in a baking sleeve. Then another one for insurance, so that water does not get inside the sleeve. I put them in special baking bags.

Now we send the meat to the multicooker.
Fill with boiling water so that the meat is completely covered with water.
We turn on the Quenching mode for 1.5 hours. If the piece of meat is larger, then set for 2 hours.
We take out the finished meat from the multicooker and, without unrolling, cool it, then send it to the refrigerator for at least 8 hours. Better at night. Directly in packages.
The next day (or after 8 hours) we take it out, unfold it.
If suddenly you have a baking bag that still missed water - put the meat on a cutting board and let it dry for about 20 minutes.

The meat turns out to be dense and at the same time very tender.
It is not the usual gray color, but with a pinkish tint, like a ham, but lighter.
Easy to cut into thin slices.
Due to the fact that the boiling point in the multicooker is very low, the meat is cooked slowly and its taste is significantly different from just boiled meat.

You can cook such a nut in a saucepan. Only after boiling, cover the pan with a lid and place on the smallest burner on the lowest heat. The water should not boil, the meat should just simmer in boiling water. And in the case of cooking in a saucepan, increase the time to 2.5 hours.

I transferred my recipe from that forum. There are pictures of both the finished nut and the stage-by-stage preparation. But they are not inserted here.

[svetta]

svetta, well, here again you understand me! I also thought about the pub, and you convinced me of this. Meats 200 grams, I think 50 grams of squash puree, do you think it's okay?

Olya, vegetable zucchini is the most neutral. You can also try cauliflower. Anything pale in color will do. If carrots were given, then you can also enter solo or in a mixture, just a little. I don’t remember green peas, it’s possible already or it’s too early, it’s better to ask the pediatrician.
Better to make meat and vegetable cutlets, do not force it with meat.
But here it is better for girls in specialized topics to guide you, I’m wretched (((

[nila]

nila, Nelya, and your interesting recipe! We will definitely try!

Sveta, baby already eats almost all vegetables, either in soup or so, gnaws pieces. I even took the bell pepper from my mother and tried it. And the meat takes away from adult cutlets. If she asks, why not make her own ?!

I read and didn't bookmark.

Ol, I barely found it myself)))
Tasty and simple, boiled meat)

It turned out to insert pictures under the sploer. Photos are not inserted from the Yandex browser, but they were quietly inserted from Google Chrome.

But she still does not eat meatballs in their pure form, they are rather dry.

So you add a couple of slices of zucchini to the minced meatballs directly into the meat grinder. The minced meat will become tender. The egg will bind him. And if suddenly a liquid mince turns out, then either add semolina (if the child can of course), or a bun.
We also add carrots, potatoes, white cabbage, and broccoli to minced meat for babies. We choose vegetables that suit the baby.
No cauliflower was added, and its boiled smell is not very pleasant.

No cauliflower was added, and its boiled smell is not very pleasant.

Tanya, the child does not yet understand the smell, if adults do not push it. My son was eating cauliflower, and it was cracking behind his ears.

Mine still love cauliflower, but when it's in batter or casserole. Not in cutlets and meatballs. But this is undoubtedly a matter of taste.

[Tanya]

Tanya, I was talking about a small child, one year old, like Olya's granddaughter. My 40-year-old son, who was shaking with cauliflower as a child, now doesn't even look at it, let alone eat.