Steamed chicken fillet and rice. Quenelles: same as meatballs? All about making quenelles

If you are tired of heavy and fatty foods, but are not ready to completely give up meat dishes, then such a dietary and healthy dish will definitely suit your taste. They are very easy to prepare and can serve great addition to any side dish or generally used as an independent dish.

Chicken dumplings - recipe

Ingredients:

• chicken fillet - 500 g;
• eggs - 2 pcs.;
• White bread- 60 g;
• milk - 150 ml;
• salt to taste.

Cooking

Cut the crusts off the bread and soak it briefly in cold milk. At this time, pass the chicken fillet through a meat grinder twice. Then squeeze the bread, combine it with the resulting minced meat and pass this mass again through a meat grinder. If you want your quenelles to be more tender, you can rub the chicken-bread mass through a sieve. After that, put the bowl of minced meat in another deep container, which must first be filled cold water or ice, and start beating the mass with a mixer.

Separate the yolks from the proteins and, continuing to beat, add the latter to the minced meat, and salt it. Beat until you get a homogeneous mass. Then proceed to the formation of quenelles. To do this, take meat mass with a tablespoon, so that the surface is even, and with the edge of another spoon, make notches on this surface, and remove the finished quenelles with it.

Bring the broth or just salted water to a boil and cook them in it for 4-5 minutes over low heat. When the quenelles are ready, they will float to the surface.

Steam chicken dumplings

If you have such an assistant as a double boiler in your kitchen, then we will share a recipe for steaming chicken dumplings, which is much easier than boiling them, and the taste is just as excellent.

Ingredients:

Cooking

Soak bread in milk and then squeeze. Pass it along with the chicken fillet twice through a meat grinder. Then add softened butter, salt and egg yolks. Mix well.

Beat the whites separately into a tight foam, and then gently fold into the meat mass and mix everything well again. Wet your hands and shape into small balls, place on the steamer rack and cook until tender. Cooking time takes an average of 15-20 minutes. According to a similar recipe, you can cook and.

Knels are popular dish Poland. They are balls that are prepared from meat, fish or vegetables. The dish is considered dietary. How to cook quenelles at home?

Kneli - recipe with photo

Ingredients

Chicken fillet 400 grams

• Servings: 4
• Cooking time: 15 minutes

How to steam quenelles

The dish is prepared quickly, the ingredients will need a little.

Components:

• chicken fillet - 400 g;
• rice - 3 tbsp. l.;
• egg - 1 pc.;
• butter - 3 tbsp. l.;
• milk - 90 ml.

If desired, milk can be replaced with cream.

Cooking:

First you need to grind the meat into minced meat. Cook rice. Pour the minced meat, rice, eggs, butter and milk into the blender bowl. Beat the mass.

Using a wet spoon or your hands, form balls and put them in a double boiler. Cook for 40 minutes.

The finished dish is served with a sauce - from mushrooms, cheese or another product.

Cabbage quenelles

Quenelles are also prepared from cabbage.

For this you need to take following products:

• cabbage - 1 head;
• egg - 1 pc.;
• water - 245 ml;
• salt;
• flour - 50 g.

You will also need sauce. To prepare it, you need to take: 100 g of sour cream, 2 cloves of garlic, salt and pepper to taste. Connect the components.

Cooking

First you need to make a batter - beat an egg into the water, add flour and salt. Mix, knead.

Cut the cabbage into sheets and boil them in water (no more than 10 minutes). Beat the stem (so that it becomes soft) and sprinkle the leaf with salt and pepper. Roll up like a cutlet and roll it in batter - fry. Serve with sour cream sauce.

Quenelles for a child

In the diet of children, meat dishes must certainly be present. To cook quenelles, it is better to buy meat low-fat varieties- from turkey, chicken, beef. The dish can be given to a child when he reaches 9 months.

Can be used in pure form or with a side dish such as mashed potatoes.

Components:

• Ground beef- 200 g;
• crumb of bread - 100 g;
• egg - 1 pc.;
• butter - 30 g;
• a little bit of salt.

To soften the bread, you need to add milk to it. You can also add rice or semolina to the dish.

Cooking:

Mix minced meat and bread, add egg and butter. Salt the mass a little, add grated rice (optional).

Form small balls and cook them in a double boiler. If it is not there, you can do it in another way - grease the colander with oil and put it on a pot in which water boils. Cover and cook until full cooking.

The recipe for quenelles with a photo is remembered for its simplicity. The dish is prepared quickly, the products are affordable, and the taste is amazing.

Most housewives know how to cook meatballs - meat balls to add to soups or served as a separate main dish. Quenelles are also meatballs that have a special, oval shape. Dish European cuisine which is prepared from different varieties meat, fish or vegetable mince and served hot, with a side dish, herbs and any white sauce. If the cooking technology is followed, the base for the quenelles turns out to be liquid, but at the same time, during cooking, they retain their shape and do not fall apart.

Kneli - what is it

The quenelles dish, which came from Western Europe, is in a special way cooked fish, meat or vegetable balls (may be oblong or egg-shaped). The word "quenelle" in French means "dumpling" or "meatball", but it is not known for certain in which country they were first prepared. Poles consider quenelles to be theirs national dish. Ready-made dumplings are served with a side dish for the second, or added to soups as a hearty addition.

Quenelles differ from traditional meatballs not only in their oblong shape. Minced meat for them is done much more liquid consistency, it is not possible to form them by hand. By adding egg white, milk or cream, the taste of these dumplings is very delicate in taste, and much less high-calorie (only lean meat or fish is used for cooking).

How to cook

Chicken, fish or minced meat 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 grated minced meat must include a beaten egg, bread crumb soaked in milk, cream or sour cream is poured in. Thanks to the addition of these ingredients and the use of a blender when mixing minced meat, right foundation should turn out liquid, delicate in taste, light and airy in consistency.

Due to the liquid consistency of minced meat, special round molds or a spoon are used to form dumplings before they are cooked, which results in an unusual oblong shape of meatballs. If possible, it is better to use a double boiler or a slow cooker with a steam function for cooking, in this case you get a very tasty dietary second course. It is recommended to cook it for children, who in most cases eat it better than regular ones. fried cutlets.

Quenelles recipe

All methods of preparing quenelles are suitable for dietary or baby food. During cooking, no oil is used and the meatballs do not fry, so that in ready dish much less carcinogens and more nutrients useful substances. Traditionally, minced meat for these meatballs is prepared from low-fat fish (cod, pike, pike perch, haddock, flounder, hake are suitable), chicken or turkey meat, as well as beef, veal or rabbit. Exist vegetarian recipes based on minced vegetables or cereals.

Quenelles are served as a full-fledged second course, with mushrooms, vegetables, cereals, pasta. The best garnish for chicken dumplings is rice, for meat dumplings - stewed cabbage or baked potatoes, for fish dumplings - 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: 4 persons.
• Calorie content of the dish: 560 kcal.
• Purpose: second.
• Cuisine: Polish.
• Difficulty: easy.

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

Ingredients:

• chicken fillet - 0.5 kg;
• milk (water) - 1 glass;
• chicken egg - 1 pc.;
• bread from wheat flour- 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 into it egg white. Add salt.
4. From the finished base, form dumplings round or oval shape, boil or steam for 5-7 minutes.

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 630 kcal.
• Purpose: second.
• Cuisine: Polish.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

1. Soak bread in milk (or water). Scroll 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. Whip the egg whites and fold in last.
3. Boil the quenelles, pour melted before serving butter.

Beef with rice

• Time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 690 kcal.
• Purpose: second.
• Cuisine: Polish.
• Difficulty: easy.

When adding rice porridge to beef dumplings, the dish turns out to be more high-calorie and satisfying. In addition to cereals, in meat or chicken dumplings can be added before cooking soft cheese(for example, cheese). Time heat treatment when vegetable or other ingredients are added to minced meat, it practically does not change, 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.;
• loaf - 120 g;
• salt - 0.5 tsp.

Cooking method:

1. Rinse rice, boil until half cooked.
2. Prepare minced meat - beat meat steaks from two sides; pass through a meat grinder, grind through a sieve. Enter the soaked bread pulp, whipped 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 the formed meatballs to half. With a spoon, in the form of dumplings, lay out the resulting mass, simmer over low heat until tender (15-20 minutes). Another cooking option is to bake them in the oven at 180-200°C for 15-20 minutes.

• Time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 465 kcal.
• Purpose: second.
• Cuisine: Polish.
• Difficulty: easy.

Steamed fish quenelles - quick diet dish, With delicate taste and low calorie content. For its preparation, fresh low-fat fish is chosen: cod, pollock, flounder, haddock, bream, hake, perch, pike, carp. Can be purchased finished fillet, or independently clean and cut the fish carcass. Serve better with rice or other cereals, rustic potatoes with green peas or mushrooms. As a dressing, tartar, sour cream or any white light sauce.

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. ​Fish fillet run through the meat grinder using the finest grate twice.
2. Soak bread in milk, mix with minced meat, pour in milk and egg white, salt. Beat the mass with a blender until you get elastic paste(during the cooking process, the quenelles will turn out smooth and will not fall apart).
3. Boil the broth. With the help of two dessert spoons form dumplings by shifting the minced meat from one to the other. Put the quenelles in a colander or on a special form for steaming, keep over boiling broth for 15-20 minutes.

from turkey

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 690 kcal.
• Purpose: second.
• Cuisine: French.
• Difficulty: easy.

Turkey meat dumplings are tender and juicy if milk is replaced with cream when preparing 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 vegetables, cheese soups, meat or chicken broths.

Ingredients:

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

Cooking method:

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

Recipe for liver dumplings

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 570 kcal.
• Purpose: second.
• Cuisine: Polish.
• Difficulty: easy.

For the preparation of liver dumplings, beef and chicken 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 vessels (before removing the film, the liver can be scalded with boiling water). Be sure to add onions to the minced meat.

Ingredients:

• chicken liver - 500 g;
• onion - 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 films. Peel onions and carrots. Scroll with the liver through a meat grinder.
2. Add eggs, salt, beat with a blender, gradually introducing flour. Thoroughly mix the minced meat, add spices.
3. Form dumplings, put in a colander and steam the quenelles for 15-20 minutes. The second cooking option is to bake them in the oven at a temperature of 150-180 ° C for 15-20 minutes.

How to cook

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

1. In boiling water in a saucepan - the meatballs are lowered into the water, and after surfacing, they are boiled for 3-5 minutes.
2. In boiling water in a pan - water is poured into the pan so that when the dumplings are immersed in the bottom, it covers them halfway. Cooking time - 15 minutes.
3. Steamed (or in a water bath) - the quenelles are laid out in a special form or in a colander and kept over a pot of boiling water or broth for 10-15 minutes. You don't need to flip the meatballs
4. In a double boiler or in a slow cooker, in the “steamed” mode. Cooking time depends on the power of the device, ranges from 20 to 35 minutes.

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

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

Video

Quenelles are included in children's and dietary nutrition due to their nutritional and physical properties. Minced meat for quenelles similar to cutlet, but in its consistency is much more tender.

Kneli

Kneli- this is a dish poultry, meat or fish. How to choose meat, fish or poultry for quenelles

On this page you will find quenelles recipes:

All recipes correspond to diet No. 5p - with pancreatitis, they belong to a protein diet, they are great for baby food. Quenelles are steamed, as - more on that later ...

Cooking for a couple - Kneli

Cooking quenelles for a couple - these are the requirements of medical and dietary nutrition.

I use three options cooking quenelles (or other dishes) for a couple. Read and choose the best for you:

1 option- Throw in boiling water. After the dumplings float, cook for another five minutes. Serve with sour cream and herbs.
Option 2- pour a little water into the pan, put the dumplings, add water so that the dumplings are half hidden by water. Steam quenelles for 15 minutes.
3 option- in a multicooker. We spread the quenelles (other products) in an oiled steamer container. Pour two glasses into the body hot water. We select the multicooker mode: "Steam cooking", time - 20 minutes.

Chicken dumplings

Ingredients:

• chicken fillet - 500 g.
• milk - 150 ml
• loaf - 50-60 g
• eggs -1pc
• salt to taste.

Cooking technology:

Note: If there is no blender, then you use a meat grinder. The fillet is scrolled twice, a fine grate is used for the meat grinder. After combining the ingredients, scroll again in a meat grinder.

Beef quenelles

Ingredients:

• beef - 500 g
• long loaf - 50 g
• eggs - 1 pc.
• butter - 10 g (1 tbsp)
• salt - to taste

Cooking technology:

Beef quenelles with rice

Ingredients:

• beef - 500 g
• rice groats - 50 g (2 tbsp)
• milk 3.2% - 150ml (3/4 cup)
• butter - 30 g (1 tablespoon, a little more)
• salt - to taste

Cooking technology:

Fish quenelles

Recommended: lean types fish - pike, cod, navaga, ice fish, perch, perch, burbot, hake, flounder.

Ingredients:

• lean fish, fillet - 300 g
• loaf - 20 g
• milk - 50 ml (1/4 cup)
• egg whites - 1 pc.
• butter -10 g (1 tbsp)

Cooking technology:

Pike fish quenelles

Ingredients:

• pike (or zander) - 320 g
• milk - 120 g (1/2 tbsp)
• wheat flour - 20 g (2 tsp)
• egg - 1 pc
• butter - 20 g (2 tsp)

Cooking technology:

1. Cooking fish - remove the bones and skin, cut into pieces and pass through a meat grinder.
2. Dry the flour in a frying pan (do not use oil)
3. Add milk and salt get thick milk sauce, cool.
4. Add to minced fish milk sauce and eggs, mix thoroughly.
5. We form balls weighing 20-25 g from minced meat - this is a quenelles-semi-finished product.
6. Put them in a saucepan and pour hot water. Cook pike quenelles until tender, avoiding a violent boil.

Bon appetit!

Cooking in a multicooker -other recipes

Kneli is wonderful dish, which came to us either from Polish, or from french cuisine. If you ask average cooks what kind of dish it is, not everyone will be able to answer correctly, so let's get to know it better.

According to the explanatory dictionary, quenelles are balls of minced meat or fish, which are served with a side dish as a second course, however, in practice, quenelles are served not only as a second course, but also in soups and broths. Thus, they can be compared with meatballs. However, there are differences between quenelles and other minced meat products of small size: quenelles are made only from semi-liquid minced meat - fish or meat is first crushed in a meat grinder, and then rubbed through a sieve or blender and even slightly whipped with milk, cream or other additional ingredients. There are other features of the preparation of quenelles, which determine the uniqueness of this interesting dish.

The name of the dish "quenelles" is French, and at the same time it is considered a dish of Polish cuisine.

Features of the preparation of quenelles

• Today, quenelles are prepared not only from fish or meat, but also from vegetables and cereals.
• First, the product is crushed, usually with a meat grinder, then rubbed (the presence of a blender simplifies the task) and slightly whipped. Proper minced meat for quenelles it turns out to be very liquid, airy, therefore they are molded with the help of teaspoons, which determines, among other differences, their shape, unlike other similar products - elongated, ovoid.
• As a rule, for fish quenelles low-fat sticky fish is used - pike perch, pike, etc.
• Quenelles, like other products made from finely ground meat, are usually not fried, but boiled in boiling water. If they are served as a second course, then after cooking they are simply poured with sauce, butter or sour cream.
• Due to their special tenderness and peculiarities of preparation, quenelles are often referred to as dietary and children's cuisines. Indeed, this is a very tasty, but delicate dish that will not cause difficulties even for child's body. If you have a double boiler, then you can not only boil them, but also steam them - it will be even more useful!

Prepare quenelles, especially when diet food, follows from lean beef, veal, rabbit, turkey, chicken (pork, lamb, game are not suitable, like any fatty varieties meat). From fish, you should choose cod, pike perch, pike, saffron cod, pollock, carp, bream, flounder, haddock, hake, perch, burbot, flounder and other low-fat species.

Recipe for traditional quenelles

You will need: 300g fillet lean fish, 50ml milk, 20g white loaf(pulp), 10g butter, 1 egg white.

How to cook traditional quenelles. Soak the pulp of the loaf in milk or water. Twist the fish fillet through the smallest grate of the meat grinder, add the loaf, twist everything together again, then again. Add milk and salt to the prepared minced meat, beat so that the minced meat becomes more elastic - this way the quenelles will turn out smooth, beautiful, and will not fall apart during the cooking process. Form quenelles from minced meat with the help of two spoons: scoop it up with a spoon and transfer from it to another (just like minced meat is transferred from palm to palm when hand sculpted cutlets). Boil the finished quenelles, dip them into boiling water or broth, or steam them. Serve with bechamel sauce, sour cream or just butter, it is better to choose mashed potatoes or cereals as a side dish.

In the same way, you can cook dumplings from chicken or turkey, meat. Well, we will give a recipe that uses two base ingredient- in addition to meat this case this is rice.

Recipe for beef quenelles with rice

You will need: 500g lean beef, 150ml milk 3.2%, 50g rice, 30g butter, salt.

How to cook quenelles with beef and rice. Rinse rice properly, cook porridge, let cool. Twist the meat 2 times through a meat grinder with the smallest grate. Add to mince rice porridge, scroll 2 more times. Add milk to the minced meat, salt it, beat it or beat it - it should become more elastic. Form and cook quenelles for a couple or boil in water, serve with sour cream, melted butter or sauce to taste without garnish, because. The dish contains rice.

Quenelles differ from other similar products in tenderness, which is preserved even if an egg is included in the composition of the products.

Recipe for quenelles from turkey or chicken

Required: 500g chicken fillet, 150 ml of milk, 50-60 g of white loaf pulp, 1 egg, salt.

How to cook quenelles from chicken or turkey. Pour the pulp of the loaf with water or milk. Finely chop the chicken fillet, chop with a blender, add a long loaf, egg and milk, chop until elastic, pasty consistency of minced meat. Form and steam quenelles or boil them in water. It is better to serve such quenelles with a side dish of vegetable puree, or watering with sour cream or butter.

How to cook quenelles

Quenelles can be cooked traditional way- boil in boiling water, after surfacing, boil for 5 minutes. The second very common way to cook quenelles is by steaming: for this, they are laid out in an oiled double boiler container and boiled for 20 minutes.

You can stew quenelles in a pan - this is a less popular option for preparing them: to do this, put them in a pan, add water so that it hides them by half, cook for 15 minutes.

Quenelles are perhaps the most gentle look cutlets in cooking, a real gastronomic pleasure for those who love, but at the same time prefer healthy and healthy meals. Bon appetit!