What is knelles – step-by-step recipes for making meat, poultry, liver or fish with a photo

The content of the article

• Knels – what is it
• How to cook
• Knelles Recipe
• Chicken dumplings
• From beef
• Beef and Rice
• Fish steam
• From turkey
• Recipe for liver knelles
• How to cook

Most housewives know how to cook meatballs – meat balls for adding to soups or served as a separate main dish. Dumplings are also meatballs with a special, oval shape. A dish of European cuisine, which is prepared from different varieties of meat, fish or vegetable stuffing and served hot, with a side dish, herbs and any white sauce. Subject to the preparation technology, the base for the knives turns out to be liquid, but at the same time during cooking they retain their shape and do not fall apart.

Knels – what is it

The dish of knnel, which came from Western Europe, is a specially prepared fish, meat or vegetable balls (may have an oblong or egg-shaped shape). The word “knel” in translation from French means “dumpling” or “meatball”, but it is not known for certain in which country they were first prepared to cook. Poles consider dumplings as their national dish. Ready dumplings served with a side dish for the second, or added to soups as a hearty addition.

Knels differ from traditional meatballs not only in their elongated shape. Stuffing is made for them a much more fluid consistency, it is not possible to form them with your hands. By adding egg white, milk or cream, the taste of these dumplings is very delicate, and much less caloric (only low-fat meat or fish is used for cooking).

How to cook

Chicken, fish or minced meat dumplings are meatballs prepared using a special technology. These cutlets, as a rule, are not fried, but boiled in boiling water (broth) or in a water bath. The composition of finely chopped and minced meat through a sieve must include a beaten egg, bread crumb, soaked in milk, pour cream or sour cream. Thanks to the addition of these ingredients and the use of a blender when mixing minced meat, the correct base should be liquid, delicate, light and airy in consistency.

Due to the liquid consistency of minced meat, special round molds or a spoon are used to form the knives before they are cooked, which results in an unusual elongated shape of meatballs. Whenever possible, it is better to use a double boiler or a slow cooker with the function of steaming, in this case a very tasty dietary main dish is obtained. It is recommended to cook it for children, who in most cases eat it better than regular fried meatballs.

Knelles Recipe

All methods of cooking knelles are suitable for diet or baby food. During cooking, no oil is used, and the meatballs are not fried, so there are much less carcinogens and more nutrients in the finished dish. Traditionally, minced meat for these meatballs is prepared from non-fatty types of fish (cod, pike, pike perch, haddock, flounder, hake) of chicken or turkey meat, as well as beef, veal or rabbit. There are vegetarian recipes based on minced meat from vegetables or cereals..

They serve knelles as a full-fledged second course, with mushrooms, vegetables, cereals, pasta. The best side dish for chicken dumplings is rice, for meat – stewed cabbage or baked potatoes, for fish – spaghetti or mashed potatoes. Before serving, the dish is poured with sour cream or any sauce, seasoned with parsley, dill, basil or cilantro..

Chicken dumplings

• Time: 25 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 560 kcal.
• Purpose: to the second.
• Cuisine: Polish.
• Difficulty: Easy.

Traditional chicken dumplings served with a vegetable side dish, rice, pasta, mashed potatoes. As a sauce, use sour cream, melted butter, or a light white sauce, such as Bechamel. Dumplings prepared according to this recipe are suitable for adding to chicken or vegetable soups. The more forceful the minced meat is, the less likely the meatballs will fall apart during cooking.

Ingredients:

• chicken fillet – 0.5 kg;
• milk (water) – 1 cup;
• chicken egg – 1 pc.;
• wheat flour bread – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Pass the chicken fillet through a meat grinder or chop with a blender.
2. Soak the bread crumb in milk, add the mixture to the minced meat.
3. Beat the resulting mass, gradually introducing egg white into it. Add salt.
4. From the finished base, form round or oval dumplings, boil or steam for 5-7 minutes.

From beef

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 630 kcal.
• Purpose: to the second.
• Cuisine: Polish.
• Difficulty: Easy.

Minced meat dumplings take a little longer to prepare than vegetable, chicken or fish dumplings, due to the lengthening of the minced meat preparation time. Instead of beef, you can use veal or rabbit meat. Pork, lamb or any other fatty meat is not suitable for cooking these meatballs. Before serving, sprinkle the dish with herbs, you can grease the prepared dumplings with any sauce or sour cream. In addition to salt, black or red pepper and other spices are optionally added to the minced meat.

Ingredients:

• beef – 800 g;
• milk (water) – 400 ml;
• egg white – 2 pcs.;
• butter – 2 tbsp. l.
• wheat flour roll – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Soak bread in milk (or water). Roll the beef pulp through a meat grinder, mix with bread crumb, scroll again, grind through a sieve.
2. Beat the resulting mass with a blender, adding salt, milk. Kill egg whites and enter last.
3. Boil the dumplings; pour the melted butter before serving.

Beef and Rice

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 690 kcal.
• Purpose: to the second.
• Cuisine: Polish.
• Difficulty: Easy.

When adding rice porridge to beef dumplings, the dish turns out to be more nutritious and satisfying. In addition to cereals, soft cheese (for example, feta cheese) can be added to meat or chicken dumplings before cooking. The time of heat treatment when vegetable or other ingredients are added to the meat is practically unchanged, the meatballs are kept in boiling water until they float to the surface (on average, cooking takes 5-10 minutes).

Ingredients:

• beef pulp – 600 g;
• rice – 60 g;
• cream – 220 ml;
• egg white – 2 pcs.;
• butter – 2 tbsp. l .;
• long loaf – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Rinse, boil until half cooked.
2. Prepare the minced meat – beat the meat steaks on both sides; pass through a meat grinder, grind through a sieve. Enter the soaked bread pulp, beaten egg whites, cream, scroll through the meat grinder again and grind through a sieve.
3. Mix with rice, beat the mass with a blender.
4. Pour water into the pan so that during cooking it covers half the formed meatballs. With a spoon, in the form of dumplings, put the resulting mass, simmer until cooked (15-20 minutes). Another cooking option is baking them in the oven at a temperature of 180-200 ° C for 15-20 minutes.

Fish steam

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 465 kcal.
• Purpose: to the second.
• Cuisine: Polish.
• Difficulty: Easy.

Steamed fish dumplings – a quick diet dish, with a delicate taste and low calorie content. For its preparation choose fresh low-fat fish: cod, pollock, flounder, haddock, bream, hake, perch, pike, carp. You can purchase the finished fillet, or independently clean and cut the fish carcass. Serve better with rice or other cereals, rustic potatoes with green peas or champignons. As a dressing, tartar, sour cream or any white light sauce is suitable.

Ingredients:

• fish fillet – 500 g;
• milk – 150 ml;
• chicken egg – 1 pc.;
• white bread – 120 g;
• fish broth – 250 ml;
• salt – 0.5 tsp.

Cooking method:

1. ?Twist the fish fillet through a meat grinder using the smallest grate twice.
2. Soak bread in milk, mix with minced meat, pour milk and egg white, salt. Beat the mass with a blender until an elastic paste is obtained (during cooking, the knives turn out smooth and will not fall apart).
3. Boil the broth. Using two dessert spoons, form the dumplings by shifting the minced meat from one to the other. Put the dumplings on a colander or on a special form for steaming, keep over the boiling broth for 15-20 minutes.

From turkey

• Time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 690 kcal.
• Purpose: to the second.
• Cuisine: French.
• Difficulty: Easy.

Turkey meat dumplings are tender and juicy if milk is replaced with cream during the preparation of minced meat. They are served with baked potatoes or stewed cabbage, with sauce and fresh herbs. It is more convenient to form dumplings with the help of two dessert or tablespoons. These unusual meatballs are great for adding to vegetable, cheese soups, meat or chicken broths..

Ingredients:

• turkey fillet – 400 g;
• cream – 1 cup;
• chicken egg – 1 pc.;
• long loaf – 120 g;
• salt – 0.5 tsp;
• spices to taste.

Cooking method:

• Rinse the poultry meat fillet, clear of films, pass through a meat grinder two or three times.
• Soak the bread crumb in milk or cream. Separate egg white and yolk.
• Add cream, bread, beaten egg white to the minced meat, mix, grind through a sieve, salt, add spices.
• Boil the dumplings until cooked (until the dumplings float to the surface of the water).

Recipe for liver knelles

• Time: 45 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 570 kcal.
• Purpose: to the second.
• Cuisine: Polish.
• Difficulty: Easy.

Beef and chicken liver are suitable for preparing knives from the liver. Before turning the liver through a meat grinder, it is necessary to remove excess bitterness from it. To do this, it must be kept in milk for 20-30 minutes, after removing the film, veins and blood vessels (before removing the film, the liver can be scalded with boiling water). Beef must be added to the minced meat..

Ingredients:

• chicken liver – 500 g;
• onions – 1 pc.;
• carrots – 1 pc.;
• chicken egg – 2 pcs.;
• wheat flour – 2 tbsp. l .;
• salt – 0.5 tsp;
• paprika or other spices to taste.

Cooking method:

1. Wash the liver, remove the film. Peel the onions and carrots. Scroll with the liver through a meat grinder.
2. Add eggs, salt, beat with a blender, gradually introducing flour. Stir the minced meat thoroughly, add spices.
3. Form dumplings, put in a colander and cook the steaks for 15-20 minutes. The second cooking option is baking them in the oven at a temperature of 150-180 ° C for 15-20 minutes.

How to cook

Dumplings made from fish, meat or chicken are prepared using the same technology. First, forcemeat is made, with the addition of milk, cream and egg whites, then dumplings are formed and boiled in one of the following possible ways:

1. In boiling water in a pan – meatballs are dipped in water, and after surfacing boil for 3-5 minutes.
2. In boiling water in a pan – water is poured into the pan so that when the dumplings are dipped to the bottom, it covers them half. Cooking time – 15 minutes.
3. Steamed (or in a water bath) – dumplings are laid out in a special form or in a colander and aged over a pan with boiling water or broth for 10-15 minutes. No need to flip meatballs,
4. In a double boiler or in a slow cooker, in the “steam” mode. Cooking time depends on the power of the device, ranges from 20 to 35 minutes.

Another possible way to cook dishes is to bake them in the oven. To do this, the baking sheet is lined with parchment paper, the forcemeat is laid out and formed into dumplings with the help of two spoons (so that the forcemeat does not stick, they are moistened in milk or water). The oven is heated to 180-200 ° C, baked meatballs for 15-20 minutes, until crusted.

You can boil knels not only on water, but also on broth. This option is used in the preparation of vegetable dumplings from potatoes. The broth can subsequently be used as the basis for cooking any soup, and the taste of potato balls is more saturated. Serve them as a side dish to any meat or fish dish, with sour cream or spicy sauce.