What are quenelles - how to properly form and prepare steamed or boiled, dietary and for children

For the recipe you will need:

beef liver – 500g
egg - 2 pcs.
wheat flour - 3 tbsp.
onions - 1-2 pcs.
salt - 1 tsp.
black pepper (ground) - 1/2 tsp.
vegetable oil or fat - 50g

Recipe:

To prepare beef liver quenelles you need.
Clean the liver from films and ducts, cut into pieces and pass together with the onion through a meat grinder.

In a separate bowl, beat the eggs and add them to the liver mixture. Add flour, season with salt and ground black pepper. Mix everything well to form a moderately thick dumpling mass.

Heat the oil in a frying pan and fry the liver quenelles over medium heat like pancakes in hot vegetable oil on both sides until golden brown. Transfer to a paper towel to drain excess fat.

Serve the finished liver dumplings with vegetables and sauce to taste.

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I have already mentioned several times that our family does not really like liver and dishes made from it. But I try to cook something from the liver at least occasionally. I recently prepared the Recipe for “Potato Zrazy with Liver” - it was very tasty, now I decided to make “Liver Cutlets”. For cutlets we need:

First you need to prepare the liver (500 g), we grind it with a meat grinder, and also twist onions (1 pc.) into it.

Add salt to the liver and pepper to taste, mix well. Add breadcrumbs (4 tbsp) to this mixture (usually I add a couple of pieces of loaf, but this time I didn’t have any at home), potato starch (3 tbsp) and 1 egg.

Mix the minced meat well and let it sit for 20-30 minutes so that it settles.

Place the cutlets by the tablespoon onto a hot frying pan with vegetable oil. Fry until golden brown on both sides over low heat.

Place the almost finished cutlets in a mold or saucepan and place in the oven for 15-20 minutes.

We eat ready-made quenelles with any side dish or salad. They turn out very tasty and tender.

Kneli - what is it?

The quenelle dish, which came from Western Europe, is a specially prepared fish, meat or vegetable ball (can be oblong or egg-shaped). The word “quenelle” translated from French means “dumpling” or “meatball”, but it is not known for certain in which country they were first prepared. Poles consider quenelles their national dish. Ready-made dumplings are served with a side dish for the main course, or added to soups as a hearty addition.

Knelles differ from traditional meatballs not only in their oblong shape. The minced meat for them is made of a much more liquid consistency; it is impossible to shape them by hand. By adding egg white, milk or cream, these dumplings are very delicate in taste and much lower in calories (only lean meat or fish is used for preparation).

How to cook

Dumplings made from chicken, fish or minced meat are cutlets 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 ground minced meat through a sieve must include a beaten egg, bread crumb soaked in milk, and pour in cream or sour cream. By adding these ingredients and using a blender when mixing the minced meat, the correct base should be liquid, delicate in taste, light and airy in consistency.

Due to the liquid consistency of the minced meat, special round molds or a spoon are used to form the quenelles before cooking them, which results in an unusual oblong shape of the meatballs. If possible, it is better to use a double boiler or a multicooker with a steaming 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 fried cutlets.

Quenelles recipe

All methods of preparing quenelles are suitable for dietary or baby food. No oil is used during cooking, and the meatballs are not fried, so the finished dish contains much less carcinogens and more nutrients. Traditionally, the minced meat for these meatballs is prepared from low-fat fish (cod, pike, pike perch, haddock, flounder, hake are suitable), chicken or turkey, as well as beef, veal or rabbit. There are vegetarian recipes based on minced vegetables or cereals.

Dumplings are served as a complete second course, with mushrooms, vegetables, cereals, and pasta. The best side dish for chicken dumplings is rice, for meat dumplings - stewed cabbage or baked potatoes, for fish dumplings - spaghetti or mashed potatoes. Before serving, sprinkle the dish with sour cream or any sauce, season with parsley, dill, basil or cilantro.

Chicken quenelles

Time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 560 kcal.
Purpose: for the second.
Cuisine: Polish.
Difficulty: easy.

Traditional chicken dumplings are served with a vegetable side dish, rice, pasta, and mashed potatoes. The sauce used is 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 elastic the minced meat, 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.;
wheat flour bread – 120 g;
salt – 0.5 tsp.

Cooking method:

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

Components:

• 500 grams of fresh beef liver;

• 1 large onion;

• 2 tablespoons of flour;

The liver must be thoroughly cleaned, twisted together with the onion, you will get a fairly liquid mass, add eggs, salt and pepper to it, mix everything, at the end add a couple of tablespoons of flour to make the mass thicker. Place the quenelles in a frying pan with a tablespoon and fry the liver pancakes on both sides. Place the pancakes on a paper towel to absorb excess fat. The quenelles can be served either chilled or warm.

When I prepare liver for my little child, I add twisted raw carrots and canned corn to the quenelle mixture, these ingredients add a piquant taste, slightly take away the taste of the liver, this dish is recommended for baby food, children really love such tender liver pancakes.

When serving, the quenelles can be placed on a dish and garnished with canned cucumbers, parsley and dill.

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Beef

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

Dumplings made from minced meat take a little longer to cook than vegetable, chicken or fish ones, due to the longer cooking time of the minced meat. 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, sprinkle the dish 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:

Soak the bread in milk (or water). Scroll the beef pulp through a meat grinder, mix with bread crumb, scroll again, and grind through a sieve.
Beat the resulting mass with a blender, adding salt and milk. Beat the egg whites and fold in last.
Boil the quenelles and drizzle with melted butter before serving.

Beef with rice

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

By adding rice porridge to beef quenelles, the dish turns out to be more nutritious and satisfying. In addition to cereals, you can add soft cheese (for example, feta cheese) to meat or chicken dumplings before cooking. The heat treatment time when adding vegetable or other ingredients to the minced meat practically does not change; the meatballs are kept in boiling water until they float to the surface (on average, cooking takes 5-10 minutes).

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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:

Rinse the rice and boil until half cooked.
Prepare the minced meat - beat the meat steaks on both sides; pass through a meat grinder, grind through a sieve. Add the soaked bread pulp, beaten egg whites, cream, grind again through a meat grinder and grind through a sieve.
Mix with rice, beat the mixture with a blender.
Pour water into the pan so that it covers the formed meatballs halfway during cooking. Using 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 a temperature of 180-200°C for 15-20 minutes.

Preparation

Cut the liver into small pieces. Peel the onion, wash it, cut it into pieces.

Pass the liver and onions through a meat grinder.

Then mix the liver mass with fresh eggs, flour, season with salt and pepper.

Mix everything well. The dumpling mass should be moderately thick.

Heat a frying pan, add oil. Fry the liver pancakes in hot vegetable oil (put a tablespoon into the pan).

Fry over medium heat on both sides until golden (about 2 minutes on each side).

Place on a paper towel to drain the fat.

Place the cooled quenelles on a plate. Garnish with pickled or fresh cucumbers, herbs, and serve separately with tomato sauce (ketchup) and mustard.

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Steamed fish

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

Steamed fish dumplings are a quick dietary dish with a delicate taste and low calorie content. To prepare it, choose fresh, lean fish: cod, pollock, flounder, haddock, bream, hake, perch, pike, carp. You can purchase ready-made fillets, or clean and cut up the fish carcass yourself. Best served with rice or other cereals, country-style potatoes with green peas or champignons. Tartar, sour cream or any light white sauce is suitable as a dressing.

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:

Grind the fish fillet through a meat grinder using the finest rack twice.
Soak bread in milk, mix with minced meat, pour in milk and egg white, and add salt. Beat the mixture with a blender until you obtain an elastic paste (during the cooking process, the quenelles will be smooth and will not fall apart).
Boil the broth. Using two dessert spoons, form dumplings, transferring the minced meat from one to the other. Place the quenelles in a colander or on a special steaming dish and keep over the boiling broth for 15-20 minutes.

Diet steamed meat dumplings

Most housewives know how to prepare meatballs - meat balls to be added to soups or served as a separate main dish. Quenelles are also meatballs that have a special, oval shape.

A dish of European cuisine, which is prepared from different types of minced meat, fish or vegetables 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 during cooking they retain their shape and do not fall apart.

Kneli - what is it?

The quenelle dish, which came from Western Europe, is a specially prepared fish, meat or vegetable ball (can be oblong or egg-shaped).

The word “quenelle” translated from French means “dumpling” or “meatball”, but it is not known for certain in which country they were first prepared. Poles consider quenelles their national dish.

Ready-made dumplings are served with a side dish for the main course, or added to soups as a hearty addition.

How to cook

Dumplings made from chicken, fish or minced meat are cutlets 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 ground minced meat through a sieve must include a beaten egg, bread crumb soaked in milk, and pour in cream or sour cream.

By adding these ingredients and using a blender when mixing the minced meat, the correct base should be liquid, delicate in taste, light and airy in consistency.

Due to the liquid consistency of the minced meat, special round molds or a spoon are used to form the quenelles before cooking them, which results in an unusual oblong shape of the meatballs.

If possible, it is better to use a double boiler or a multicooker with a steaming 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 fried cutlets.

Quenelles recipe

All methods of preparing quenelles are suitable for dietary or baby food.

No oil is used during cooking, and the meatballs are not fried, so the finished dish contains much less carcinogens and more nutrients.

Traditionally, the minced meat for these meatballs is prepared from low-fat fish (cod, pike, pike perch, haddock, flounder, hake are suitable), chicken or turkey, as well as beef, veal or rabbit. There are vegetarian recipes based on minced vegetables or cereals.

Chicken quenelles

Time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 560 kcal.
Purpose: for the second.
Cuisine: Polish.
Difficulty: easy.

Traditional chicken dumplings are served with a vegetable side dish, rice, pasta, and mashed potatoes.

The sauce used is 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 elastic the minced meat, 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.;
wheat flour bread – 120 g;
salt – 0.5 tsp.

Cooking method:

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

Beef

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

Dumplings made from minced meat take a little longer to cook than vegetable, chicken or fish ones, due to the longer cooking time of the minced meat.

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, sprinkle the dish 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:

Soak the bread in milk (or water). Scroll the beef pulp through a meat grinder, mix with bread crumb, scroll again, and grind through a sieve.
Beat the resulting mass with a blender, adding salt and milk. Beat the egg whites and fold in last.
Boil the quenelles and drizzle with melted butter before serving.

Beef with rice

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

By adding rice porridge to beef quenelles, the dish turns out to be more nutritious and satisfying.

In addition to cereals, you can add soft cheese (for example, feta cheese) to meat or chicken dumplings before cooking.

The heat treatment time when adding vegetable or other ingredients to the minced meat practically does not change; 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.;
loaf – 120 g;
salt – 0.5 tsp.

Cooking method:

Rinse the rice and boil until half cooked.
Prepare the minced meat - beat the meat steaks on both sides; pass through a meat grinder, grind through a sieve. Add the soaked bread pulp, beaten egg whites, cream, grind again through a meat grinder and grind through a sieve.
Mix with rice, beat the mixture with a blender.
Pour water into the pan so that it covers the formed meatballs halfway during cooking. Using 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 a temperature of 180-200°C for 15-20 minutes.

Steamed fish

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

Steamed fish dumplings are a quick dietary dish with a delicate taste and low calorie content.

To prepare it, choose fresh, lean fish: cod, pollock, flounder, haddock, bream, hake, perch, pike, carp. You can purchase ready-made fillets, or clean and cut up the fish carcass yourself. Best served with rice or other cereals, country-style potatoes with green peas or champignons.

Tartar, sour cream or any light white sauce is suitable as a dressing.

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:

Grind the fish fillet through a meat grinder using the finest rack twice.
Soak bread in milk, mix with minced meat, pour in milk and egg white, and add salt. Beat the mixture with a blender until you obtain an elastic paste (during the cooking process, the quenelles will be smooth and will not fall apart).
Boil the broth. Using two dessert spoons, form dumplings, transferring the minced meat from one to the other. Place the quenelles in a colander or on a special steaming dish and keep over the boiling broth for 15-20 minutes.

Turkey

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

Turkey meat quenelles turn out tender and juicy if you replace milk with cream when preparing minced meat. They are served with baked potatoes or stewed cabbage, sauce and fresh herbs. It is more convenient to form dumplings using 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 glass;
chicken egg – 1 pc.;
loaf – 120 g;
salt – 0.5 tsp;
spices - to taste.

Cooking method:

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

Liver quenelles recipe

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

Beef and chicken liver are suitable for making liver quenelles.

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).

Onions must be added 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:

Wash the liver, remove the films. Peel the onions and carrots. Scroll together with the liver through a meat grinder.
Add eggs, salt, beat with a blender, gradually adding flour. Mix the minced meat thoroughly, add spices.
Form the dumplings, place in a colander and steam the dumplings for 15-20 minutes. The second preparation option is to bake them in the oven at a temperature of 150-180°C for 15-20 minutes.

How to cook properly

Dumplings made from fish, meat or chicken are prepared using the same technology. First, mince 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:

In boiling water in a saucepan, the meatballs are lowered into the water, and after floating to the surface, they are boiled for 3-5 minutes.
In boiling water in a frying pan - pour water into the frying pan so that when the dumplings are immersed in the bottom, it covers them halfway. Cooking time – 15 minutes.
Steamed (or in a water bath) - the dumplings are laid out in a special form or in a colander and kept over a pan of boiling water or broth for 10-15 minutes. There is no need to turn the meatballs over
In a double boiler or in a slow cooker, in the “steam” mode. Cooking time depends on the power of the device, ranging from 20 to 35 minutes.

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

You can boil quenelles not only in water, but also in broth. This option is used when preparing vegetable potato dumplings. The broth can subsequently be used as a base for cooking any soup, and the taste of the potato balls becomes richer. They are served as a side dish for any meat or fish dish, with sour cream or hot sauce.

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Turkey

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

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

Classic chicken liver pancakes at home

Chicken liver pancakes are very tasty. This offal does not need to be soaked before cooking to eliminate a specific odor, since there is none as such. It is enough just to rinse the liver well and remove the veins. To make the pancakes juicy, be sure to add onions to the dough. You can experiment with spices for flavor. A ready-made spice mixture for chicken is always a win-win option.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 6.

We thoroughly wash the liver individually under running water. Then we remove the films and veins with a knife or by hand. Place the offal in a blender and grind until liquid. Peel the onions, cut into arbitrary pieces and puree in the same way as the liver. Mix both masses.

Add eggs to the liver-onion mixture and mix.

Add sour cream.

Season the dough with spices - add salt, ground black pepper and a mixture of chicken seasonings. Mix.

Add flour along with baking soda and mix everything until smooth. We try to break up all the flour lumps.

The finished dough should be quite liquid. Let it sit in the refrigerator for ten to fifteen minutes so that it thickens slightly and becomes more viscous.

In a frying pan, heat up the vegetable oil poured in a thin layer. Using a tablespoon, place the dough in the form of round pancakes into the hot oil. Fry until lightly browned for two to three minutes on each side. Stove temperature is average. Transfer the finished pancakes to a plate lined with a paper towel. It will absorb excess oil after frying. Serve the pancakes immediately after cooking while they are hot.

Bon appetit!

Liver quenelles recipe

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

Beef and chicken liver are suitable for making liver quenelles. 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). Onions must be added 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:

Wash the liver, remove the films. Peel the onions and carrots. Scroll together with the liver through a meat grinder.
Add eggs, salt, beat with a blender, gradually adding flour. Mix the minced meat thoroughly, add spices.
Form the dumplings, place in a colander and steam the dumplings for 15-20 minutes. The second preparation option is to bake them in the oven at a temperature of 150-180°C for 15-20 minutes.

EdaBlog.ru Culinary recipes

Beef liver is a very good product that is recommended for people with low hemoglobin, pregnant women, and small children. Many people don't like fried liver pieces because they immediately associate it with table food. The recipe for preparing beef liver is simple - just thoroughly clean it of film and vessels, cut it into pieces, add salt and fry, then the liver will not be “rubbery”.

I offer a more interesting recipe for preparing liver, namely beef liver quenelles.

How to cook properly

In boiling water in a saucepan, the meatballs are lowered into the water, and after floating to the surface, they are boiled for 3-5 minutes.
In boiling water in a frying pan - pour water into the frying pan so that when the dumplings are immersed in the bottom, it covers them halfway. Cooking time – 15 minutes.
Steamed (or in a water bath) - the dumplings are laid out in a special form or in a colander and kept over a pan of boiling water or broth for 10-15 minutes. There is no need to turn the meatballs over
In a double boiler or in a slow cooker, in the “steam” mode. Cooking time depends on the power of the device, ranging from 20 to 35 minutes.