Dough roll with minced meat. Dough rolls with minced meat in the oven How to cook dough rolls with minced meat

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I tasted this dish a long time ago, but suddenly I really wanted to cook it and try it again! I don’t remember the name, but I reconstructed the recipe from memory. And although in essence these are still the same dumplings, they are much tastier and more unusual.

Don't roll out the dough too thin. Place a layer of minced meat on the layer, roll into a roll and cut into small pieces. In theory, you can simply stew the rolls in salted water, but firstly, in our family everyone likes gravy and more, and secondly, there is a risk that they will boil and fall apart, and I don’t want to serve porridge made from dough with minced meat for dinner. So I think it's better to do it this way.

Pre-fry the pieces in vegetable oil.

Prepare a simple vegetable sauce (for example, from finely chopped onions and grated carrots) with spices.

Pour in the sauce so that the rolls are completely immersed in it, and simmer for 15-20 minutes over low heat.

It takes absolutely no time to prepare (it’s much faster than making dumplings by hand, by the way). The result is a new, tasty and satisfying dish. According to my son, it doesn’t taste like dumplings at all. ;) The only thing that bothered me was... everyone was wondering what these rolls are called? Having scoured culinary sites, I found out that in terms of the recipe and cooking procedure, they are almost exactly reminiscent of TSUNGALI, but I won’t say for sure.

The composition of “meat ears” includes:

• Minced meat – 700g;
• Onions – 2-3 medium heads;
• Milk – 100 ml (if the minced meat is purchased and too soft, it is better to exclude milk);
• Salt, pepper and other seasonings - to taste;
• The dough - in the original recipe there was dumplings with vegetable oil, but I think that any dough will do.
• Fat or vegetable oil - for frying.

Method for preparing “meat ears”:

We prepare the dumpling dough and let it stand for about 30 minutes. At this time, prepare the meat filling. To do this, place the minced meat in a small saucepan.

Finely chop the peeled onions or chop them using a blender, add them to the meat and mix.

Add seasonings and milk, stir thoroughly.

Cut a small piece from the dough and roll it into a thin layer (for me it turned out to be about the size of a sheet of A4 paper).

Spread the prepared meat filling onto the rolled out dough in an even, thin layer, leaving about 0.5 cm free on one edge. Roll the dough with the filling into a tight roll and cut into circles about 1cm thick.


If you want the ears to be thinner, it’s better to press the resulting circles a little with your hand so that they flatten. To make the ears easier to cut, the knife can be moistened with cold water.
Fry the meat rolls in a frying pan with hot fat or vegetable oil on both sides until cooked. Since they are thin, 5-7 minutes on each side is enough.

We first place the finished ears from the frying pan on paper napkins so that excess fat is absorbed into them.
Transfer to a plate and serve!

First, let's prepare the dough. We make the dough exactly the same as for dumplings. I do this...
I beat an egg into a deep bowl, add 200 ml of water, 0.5 tsp. salt and 1 tbsp. l. vegetable oil. I beat with a fork or whisk...

Then I start adding flour little by little...

As soon as the dough begins to lag behind the bowl, I put it on the table and begin to knead it thoroughly with my hands, gradually continuing to add flour until it reaches the desired consistency - stiff and elastic...

Cover the finished dough with a clean kitchen towel and start stuffing. Add salt, spices to taste and finely chopped onion to the minced meat (I have pork + beef). Mix thoroughly and put in the refrigerator for now...

For the gravy, chop the remaining onion into cubes and fry for a couple of minutes...

Then add the grated carrots and cook for another 2 minutes...

Then add pepper (I used frozen) and chopped garlic...

lightly add some salt to the vegetables, fry everything together over low heat for another 2-3 minutes and turn off...

Now let's start preparing the rolls. Cut a small piece from the dough. Roll it into a sausage and cut into several pieces. It’s the same as if we were going to make dumplings or manti, only we cut the pieces larger, twice as big. Dip each piece in flour and roll out into a circle, about the size of a small saucer. Spread with minced meat...

And roll it into a roll...

We pinch the edges...

When all the rolls are ready, place the vegetables in the baking dish...

Place the rolls on top of the stewed vegetables at a short distance from each other...

Then dilute tomato paste and salt to taste in hot water. Fill our rolls with this water so that they are almost covered...

Cover the pan with foil and place in the oven for 40-50 minutes at 200-220*s. All ovens are different, and the number or size of rolls may be larger or smaller, so we keep an eye on readiness during the process...

Be sure to serve the finished rolls with vegetables. The aroma will be simply amazing...

When serving, you can sprinkle the dish with herbs or add your favorite sauce. The dough is tender, the meat is juicy, and the vegetables simply perfectly complement the taste of this dish. Bon appetit!

Cooking time: PT02H00M 2 hours

We prepare puff pastry rolls with minced chicken in the oven. A very simple and tasty dish.

Ingredients

• puff pastry without yeast (store bought) 900 g
• minced chicken 400 g
• egg 1 pc.
• salt, spices
• cream 15% 200 ml
• processed cheese 130 g
• vegetable oil for greasing the pan

Recipe: Dough rolls with minced meat in the oven

Add salt and any spices to your taste to the minced chicken. Stir. You can also add onion or garlic to the minced meat, for example..

Defrost the puff pastry according to the instructions. Cut the layer of dough into approximately equal strips, about 5 centimeters wide. Spread each strip with minced meat.

Wet the edge of each strip with water.

Roll the strips into rolls.

Grease the mold with butter. The diameter of my mold is 26 centimeters. Place the rolls a little apart. When baking they will increase in volume very well. Brush with yolk or whole egg.

Turn on the oven to two hundred and fifty degrees, put our rolls in the oven and gradually reduce the temperature to 200 degrees and bake for about 40-45 minutes until well browned.

You can prepare cheese sauce for these rolls. Pour cream or milk into a saucepan, add chopped processed cheese.

Place the pan on the heat and stir vigorously until the cheese dissolves.

Take the rolls out of the oven and immediately pour hot sauce on top. If desired, you can sprinkle with herbs, garlic or spices.

But you don’t always have enough time and energy to prepare them, so I suggest a simpler, simplified option - dumpling dough rolls with minced meat in the oven. The dish turns out incredibly tasty, juicy and aromatic, but takes much less time, because the modeling process is much simpler here. These rolls will undoubtedly please your taste; they can be safely prepared not only for a family dinner, but also for a holiday table. In theory, the filling here can be very varied, I suggest making rolls with meat, I’m more than sure that no one will be able to refuse the addition, it turns out so tasty, appetizing and tender! My minced meat is pork, but any other you have on hand will do. Add salt and spices according to taste, as well as herbs. Don't be afraid to experiment and you will definitely succeed!

Ingredients:

for test:

• 1 chicken egg.
• a pinch of salt.
• 200 ml water.
• 0.5 kg. wheat flour.

For filling:

• 0.5 kg minced meat.
• 1 onion (turnip).
• fresh herbs - to taste.
• salt and spices - to taste.

additionally:

• 1 onion (turnip).
• 1 carrot.
• 1 bell pepper.
• tomato paste - to taste.
• salt - to taste.
• water - in fact.
• vegetable oil – in fact.

Number of servings: 5.

How to make dumpling dough rolls with minced meat:

First of all, let's prepare the usual dumpling dough. You can use your favorite recipe or cook mine. Beat the egg with salt and water. Add flour. First mix the dough with a spoon, then continue kneading with your hands. Add flour as needed so that the resulting dough is elastic and not too tight. Cover the dough and let it rest for 20-30 minutes.

For the filling, combine minced meat, salt, spices, herbs and chopped onion. Stir and set aside for now.

Chop the bell pepper into strips, chop the onion into strips, and chop the carrots on a grater. Fry the vegetables with salt for literally three minutes until al dente.

Cut the dough into pieces and roll each one in flour.

Roll out pieces of dough in the shape of a circle, approximately the size of a small saucer, the thickness is the same as when making dumplings. In general, the size here can be absolutely any, you can make rolls a little larger and vice versa small. In my opinion this is the best option, but it's a matter of taste. Place the filling on each rolled out piece of dough, distributing it in an even layer, only slightly retreating from one edge.

We turn the edges on both sides. And we roll it according to the principle of a roll, just as in theory we roll pancakes or cabbage rolls.

We do the same with the rest of the dough until the minced meat is gone. I got ten pieces. If you suddenly have dough left over, don’t worry, just put it in the freezer until next time, it tolerates freezing perfectly.

Now take a suitable form and place fried onions, carrots and peppers on the bottom, distributing the vegetables in an even layer.

Place the rolls on top of the fried vegetables. Place the dough rolls so that they are at some distance from each other. If your shape is small, then either reduce the ingredients or cook in two stages.

Combine tomato paste, salt and water. I take 2 tbsp. l. tomato paste per 0.5 liters of water. If desired, reduce or increase the amount of paste to taste. Pour the mixture into the mold. The liquid should eventually cover the rolls by a little more than half.

Place the pan in an oven preheated to 200*C for one hour, covering the top tightly with foil.

Serve hot rolls with minced dumpling dough in portions along with vegetables. The result is a very tasty, juicy and nutritious dish. If you prepare this dish, I am sure that you will be more than satisfied!