How to cook delicious chicken quenelles. What are quenelles - step-by-step recipes for preparing meat, poultry, liver or fish with photos Beef quenelles recipe

Kneli is included in baby and dietary foods due to its nutritional and physical properties. Minced meat for dumplings similar to cutlet, but its consistency is much more tender.

Kneli

Kneli is a dish made from poultry, meat or fish. How to choose meat, fish or poultry for dumplings

On this page you will find quenelle recipes:

All recipes correspond to diet No. 5p - for pancreatitis, they belong to a protein diet, and are excellent for baby food. The quenelles are steamed, as - more on that later...

Steaming - Kneli

Cooking dumplings for a couple - These are the requirements of therapeutic and dietary nutrition.

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

1 option- throw into boiling water. After the quenelles float to the surface, cook for another five minutes. Serve with sour cream and herbs.
Option 2– pour a little water into the frying pan, place the quenelles, add water so that the quenelles are half hidden by water. Steam the quenelles for 15 minutes.
Option 3- in a slow cooker. Place the quenelles (other products) in a greased steamer container. Pour two glasses of hot water into the housing. Select the multicooker mode: “Steaming”, time – 20 minutes.

Chicken quenelles

Ingredients:

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

Cooking technology:

Note: If you don’t have a blender, then you use a meat grinder. The fillet is scrolled twice, a fine grid is used for the meat grinder. After combining the ingredients, grind again in a meat grinder.

Beef quenelles

Ingredients:

beef - 500 g
loaf - 50 g
eggs - 1 piece
butter - 10 g (1 tbsp)
salt - to taste

Cooking technology:

Beef quenelles with rice

Ingredients:

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

Cooking technology:

Fish quenelles

Recommended: low-fat types of fish - pike, cod, navaga, ice fish, pike 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:

Boiled fish dumplings from pike

Ingredients:

pike (or pike perch) - 320 g
milk - 120 g (1/2 tbsp)
wheat flour - 20 g (2 tsp)
egg - 1 piece
butter - 20 g (2 tsp)

Cooking technology:

Cook the fish - remove the bones and skin, cut into pieces and pass through a meat grinder.
Dry the flour in a frying pan (do not use oil)
Add milk and salt to obtain a thick milk sauce, cool.
Add milk sauce and eggs to the minced fish and mix thoroughly.
We form balls weighing 20-25 g from the minced meat - this is a semi-finished quenelle.
Place them in a saucepan and fill with hot water. Cook the pike dumplings until cooked, avoiding boiling.

Bon appetit!

Cooking in a slow cooker -other recipes

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 as an excellent addition to any side dish or even be eaten 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.

Preparation

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

Separate the yolks from the whites and, continuing to beat, add the latter to the minced meat and salt it. Beat until you have a homogeneous mass. Then start shaping the quenelles. To do this, take the meat mass with a tablespoon, so that the surface is smooth, and with the edge of another spoon, make notches on this surface, and use it to remove the finished quenelles.

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.

Steamed chicken dumplings

If you have such an assistant in your kitchen as a steamer, then we will share a recipe for how to steam chicken quenelles, which is much easier than boiling them, and the taste is just as excellent.

Ingredients:

Preparation

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

Whip the whites separately into a stiff foam, and then carefully fold into the meat mass and mix everything well again. Wet your hands and form small balls, place them on the steamer rack and cook until done. Cooking time takes on average 15-20 minutes. You can prepare a similar recipe.

Dumplings are included in baby and dietary foods due to their nutritional and physical properties. Minced meat for dumplings similar to cutlet, but its consistency is much more tender.

Ingredients:

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

Cooking technology:

Soak the loaf pulp in milk (or in water).

Pass the fish fillet through a meat grinder with a fine grid.

Add the loaf to the minced fish and mince again, preferably twice.

Add milk, salt. Beat it off. You need to beat it so that the minced meat is more elastic, so that future dumplings are smooth and beautiful and do not fall apart during heat treatment.

Kneli boil in boiling water or Steam: Below are the steaming methods*.

Serve fish dumplings with butter, milk sauce, sour cream sauce. Can be served with a side dish of cereals or mashed potatoes.

How to steam quenelles? Steaming is a requirement of therapeutic and dietary nutrition.

Option 1: Place in boiling water. After the quenelles float to the surface, cook for another five minutes. Serve with sour cream and herbs.

Option 2 - pour a little water into the frying pan, put the quenelles, add water so that the quenelles are half hidden by water. Steam the quenelles for 15 minutes.

Option 3 - in a slow cooker. Place the quenelles (other foods) in a greased steamer container. Pour two glasses of hot water into the housing. Select the multicooker mode: “Steaming”, time - 20 minutes.

Boiled fish dumplings from pike perch

Ingredients:

pike perch - 320 g
milk - 120 g (1/2 tbsp)
wheat flour - 20 g (2 tsp)
egg - 1 piece
butter - 20 g (2 tsp)

Cooking technology:

Prepare the fish - remove bones and skin, cut into pieces and pass through a meat grinder.

Dry the flour in a frying pan (do not use oil)

Add milk and salt. You will get a thick milk sauce, cool.

Add milk sauce and eggs to the minced fish, mix thoroughly.

Form the minced meat into balls weighing 20-25 g - this is a semi-finished quenelle.

Place the quenelles in a saucepan and add hot water. Cook the quenelles until tender, avoiding boiling.

Source: http://pancr.ru/dieticheskoe-pitanie/kneli#kneli

INGREDIENTS:

500 grams salmon (skinless, boneless)
2 eggs (white)
salt, white pepper - to taste
150 ml double cream
lemon slices - for decoration
parsley sprigs - for decoration
For the asparagus sauce:
90 ml dry white wine
250 grams young asparagus (without woody parts)
300 ml double cream

Prepare the quenelles: Process salmon meat, egg whites, salt and pepper to taste in a food processor until smooth.

You can't put too many quenelles in the pan at once. Remove the dumplings with a slotted spoon, then drain and keep warm while the rest are prepared.

Pour the cream into the food processor and mix it.

Transfer mixture to a large bowl, cover and refrigerate 2 hours.

Take a small saucepan, add water, salt, and bring to a gentle boil.

Then take a second warm, moistened dessert spoon and form an oval. Repeat the same with the remaining mixture.

Drop a small amount of quenelles into boiling water and cook for 6-10 minutes until they feel firm when pressed.

Mix a small amount of wine and asparagus spears until smooth.

Boil the cream in a saucepan for 4 minutes until it thickens.

Mix cream into puree.

Pour the sauce onto plates and place the quenelles on top.

You can decorate with asparagus heads, lemon slices and parsley sprigs.

Tender and dietary chicken meat is the basis for a wonderful dish. Make chicken quenelles at home.

This recipe for making chicken quenelles is absolutely simple. The ingredients you need are available in any region, and the cooking technology is so simple that even beginners in the culinary business can handle it.

European cuisine in most cases is associated with something refined, dietary and very tasty. Chicken quenelles with rice are considered a classic dish of traditional French cuisine - soft creamy aroma, delicate texture. This light and at the same time nutritious meat dish is ideal for children, as well as for those who need dietary food.

minced chicken – 485 g
rice – 100 g
salt to taste
butter – 35 g.

Wash the rice well in running water and boil until fully cooked. To ensure that the rice for chicken dumplings has the desired consistency (that is, slightly viscous), we take round varieties. It is also important to maintain the ratio of rice and water - for 1 part of cereal you should take exactly 2.5 parts of liquid.

Combine slightly cooled cooked rice with minced chicken and softened butter. We add a little salt to all this and mix it with a spoon - we get a homogeneous, not very thick mass.

From the resulting mixture we form small quenelles, immediately placing them in a deep frying pan or saucepan. Traditionally this is done using two spoons. A little trick - if you periodically rinse the spoons with cold water, the minced meat will not stick. Add a little water to the bowl, be sure to cover with a lid and simmer for 20-25 minutes over low heat.

Juicy, delicious quenelles made from minced chicken and rice are ready to serve! By the way, to make this dish even more dietary, you can cook it in a double boiler. Sometimes the dumplings are simply boiled in a large amount of salted water, dipping the raw balls from the mass into boiling water.

This meat dish can be served with any side dish - pasta, boiled vegetables, fresh vegetable salad, etc. If the quenelles are prepared for a child, it is better to serve them with mashed potatoes - children usually like this combination.

Recipe 2, step by step: minced chicken dumplings

Quenelles are a dish of finely ground meat or fish in the form of balls, boiled in boiling water. Try making delicious and very tender chicken quenelles. The chemical composition of chicken meat and the peculiarities of preparing minced meat from it make it possible to prepare quenelles for both a regular, everyday menu and for children's and dietary food.

Chicken meat – 500 g
Egg white – 2 pcs.
Cream or milk – 50-80 ml
Butter – 30 g
Greens, cream sauce - to taste
Salt, spices - to taste

Pass the chicken meat through a meat grinder 2 times.

Add softened butter and mix well, gradually adding egg whites.

Add cream, salt, spices, beat with a blender until a fluffy semi-liquid mass.

Heat water in a saucepan until boiling.

Divide the mixture into small portions using a tablespoon or teaspoon and place them in boiling water.

When the dumplings float to the surface, boil them for a few minutes.

Remove the finished dumplings with a slotted spoon.

You can serve the quenelles with any side dish, cream sauce and chopped herbs. Bon appetit.

Recipe 3: chicken quenelles with carrots (step by step)

for quenelles:

chicken (fillet) – 250 g;
carrots – 100 g;
chicken egg – 1 pc.;
salt – 3 g;
chicken broth – 200 ml;

for the sauce:

yogurt – 100 g;
dill – 15 g;
onions – 1\2 pcs.;
salt – 2 g.

We make minced meat for chicken dumplings: grind the chicken fillet in a meat grinder, or finely chop it with a sharp knife.

Boil one large carrot in its jacket, peel and grate it on a fine grater.

Add carrots to minced chicken.

Add one chicken egg and salt. For those who have high cholesterol, you need to take 2 eggs, separate the whites from the yolks, and put only the whites into the minced meat for the quenelles.

Mix the minced meat thoroughly. You need to stir for about 5 minutes, then put the minced meat in the refrigerator. This is necessary so that the chicken dumplings do not fall apart and stick together well.

Bring chicken broth to a boil. Take 2 spoons: a tablespoon and a teaspoon. Scoop up a portion of minced meat with a tablespoon and scrape the dumplings into the boiling broth using a teaspoon.

Cook chicken dumplings with carrots in broth for 5 minutes. Dumplings are prepared in different ways: you can boil them in broth, you can cook them in a double boiler, or in a regular colander (we grease the colander with vegetable oil, lay out the dumplings, and place them on a pan of boiling water, close the colander with a lid, cook for 5 minutes).

Make the sauce for the quenelles: finely chop half an onion and dill. Place the onion and dill in a mortar and salt. Grind the mixture thoroughly with a pestle. We take unsweetened yogurt with a low fat content. Mix yogurt with mashed onion and dill. Add freshly ground black pepper.

Serve the chicken dumplings hot, topped with yogurt sauce.

Recipe 4: simple chicken quenelles

This is an excellent dietary dish, universally suitable for diets, including protein ones, as well as for baby food from one year onwards, since quenelles are a delicate product, and unlike many breast dishes they do not turn out so dry, especially if served with it sauce.

chicken fillet - 800 g;
chicken eggs - 2 pieces;
salt - to taste

So, to prepare the quenelle, chicken breast fillet must be minced twice and salted.

Take the eggs, separate the whites from the yolks and beat into a strong foam. The yolks can be put into the minced meat, or they can be discarded. In principle, yolk is usually not placed in quenelles.

The next step is to carefully fold in the beaten egg whites into the minced chicken.

the minced meat turns out fluffy.

At the same time, boil salted water in a saucepan. As soon as the water boils well, throw the pieces of minced meat into the boiling water with a spoon, trying to give them a round shape.

The quenelles cook quickly, about 10 minutes, no more.

Place the finished quenelles in another bowl.

Recipe 5: Chicken dumplings with steamed rice (with photo)

chicken fillet (breasts) – 300 g;
rice - 1 sachet (80 g);
butter - 10 g;
eggs – 1 pc.;
vegetable oil - for lubricating the stand.

Pass the chicken fillet through a meat grinder.

Boil a bag of rice and mince the rice too

and add it to the minced chicken.

Heat the butter until it becomes liquid, pour it into the minced chicken.

Separate the yolk from the white, and also add the yolk to the minced meat.

Salt and pepper the minced meat.

Knead well. Beat the egg whites in a separate bowl with a mixer

and carefully add it to the finished minced meat.

To form the quenelles, prepare two tablespoons and a cup of water. Dip the spoons in water so that the minced meat does not stick to the spoons...

form quenelles. The technology for forming quenelles is quite simple, but still requires some skill.

Dip one spoon into a cup of water, scoop up the minced meat, dip another spoon into a cup of water and cover the spoon with the minced meat, remove the excess, and form egg-shaped quenelles.

Prepare a wire rack that is used in the “steamer” mode (if your multicooker has such a function, a wire rack must be included). Grease the grate with vegetable oil.

Carefully place the quenelles on the wire rack...

place the grill in the multicooker... close the lid, select the “steamer” mode, set the cooking time to 15 minutes and press the “start” button...

At the end of cooking, when the readiness signal sounds, carefully remove the grill, remembering that it is hot, place the quenelles on a serving plate, and garnish with vegetables. Bon appetit!

Recipe 6: chicken cutlets, quenelles with lentils

The dish is dietary if it is quenelles, and simply delicious if it is cutlets. Two from one, and even three. Come in and try it.

Chicken breast (fillet) - 1 piece
Lentils (black) - 50-100 g
Chicken egg - 1 pc.
Vegetable oil (for frying)
Breadcrumbs / Breading
Salt - to taste
Dutch cheese (any kind, for serving)

I would like to draw your attention to the fact that black lentils are desirable for this dish.

Place the washed lentils in a saucepan of water and bring to a boil. After boiling, cook the black lentils for 15-20 minutes. on low heat. Proportions: for 1 cup of lentils - 2 cups of water.

Cool the boiled lentils.

Grind the chicken fillet in a way convenient for you. I passed it through a meat grinder twice.

Divide the egg into white and yolk. Combine the yolk with the minced meat, beat the white with a pinch of salt and carefully add to the minced meat.

If we are planning quenelles, then add 50 g (this is the dry weight) of lentils and mix. Using a tablespoon and a teaspoon moistened with water, form the quenelles and drop them one at a time into boiling water. After the quenelles float to the surface, cook them for 15 minutes.

You can serve it with anything, I sprinkled it with cheese.

If we want chicken-lentil cutlets, then add twice as much lentils. First we form the meatballs, then bread them in breadcrumbs, flattening them on both sides.

Fry in vegetable oil on both sides until golden crisp. Serve with sauce, herbs or just as is.

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