For the time being, we also believed that the following indicators are the most important in choosing dumplings:
1) the absence of food additives in the composition of the product,
2) the cost of 1 kg of the product should not be less than 1 kg of meat,
3) the surface of the dumplings must be free of ice and snow, otherwise this means that they have been re-frozen,
4) the dumplings should not stick together, the seam on the dumplings should be even and well sealed,
5) it is best to buy dumplings that say “hand molded”
6) already during cooking, the dumplings should not increase in size, because this is a sure sign of the presence of soy in the minced meat.
Undoubtedly, these are important factors, but no one talks about meat filling category… But you must agree that minced meat for dumplings is everything!
So, semi-finished meat products in accordance with the current GOST R 52675-2006 are subdivided into:
These small letters (category designation) are almost always indicated in the product name, for example “”. With the first two categories, everything is clear: “” (for А) and for Б). Further, more interesting:.
Simply put, the content meat in dumplings with category D minced meat, only 20% of the total weight of the filling.