How to make minced meat for chebureks and pelmeni even tastier: a little trick
Of course, store-bought dumplings were nowhere near as good as those made with your own hands.
At the same time, such semi-finished products, as well as chebureki, belyashi and other dishes with minced meat can be made even tastier, juicier and more aromatic.
The whole secret is to add broth to the meat filling.
Replacing meat broth with plain water, as some recipes recommend, is not the best idea, because it has neither taste nor aroma.
So what should you do if you don’t have any broth on hand?
Experienced housewives in this situation do the following: boil a small amount of water (1 glass per 1 kg of minced meat) and throw 1-2 bay leaves into it.
Leave the pan on the heat for another minute, then remove from the stove and cool to room temperature.
This aromatic water should be poured into the minced meat, after which it must be thoroughly kneaded.
Cover the bowl with minced meat with cling film and put it in the refrigerator for 30-40 minutes. After the specified time, you can safely sit down at the table to form the dumplings - they will turn out much tastier than with the usual cooking method.
