Ekaterina2
And today my daughter took my Teskom's 10 square meter mold. ravioli. and for only 430 rubles.
Seven-year plan
Alla, hands - yes ... close ...
But you can only roll at the seams without touching the raviolka itself !!!
Nothing!!! Let's get used to it !!!!

Katerina! What a good price !!!
Congratulations!!!!

And I did it yesterday with potatoes !!!!
Vkusnoooooo !!!! ...

Next in line is cottage cheese with strawberries !!!!
Elena Tim
Quote: Anna1957
Both?
God forbid!

I just do it just in case



Girls, today I finally updated a large square mold. What can I say, ideal for dumplings, the size is just the right thing.
And, it turns out, my rolling pin (4 cm in diameter) stood here like a native. I won't even take a steam bath anymore.
Nuuu ... maybe I'll look after it thinner for a small mold, but I won't chase it with a specialist. We can assume that I have lost the full ammunition of the dumplings and dumplings tool.
OlgaGera
Quote: Elena Tim
I have lost a full ammunition load of a dumpling-dumpling tool
exhaled together ...
Than to seduce a bootie now
julia_bb
Quote: Seven-year
Julia! So I took 1.5!
This was the thickest one ... the rest are thinner ...
Gentlemen, for sure, I confused something, I'm sorry))
Elena Tim
Quote: OlgaGera
Than to seduce a bootie now
Just running around the site in a minute, looking for something like that, on what else could be confused.
Ava11
Quote: Elena Tim
And, it turns out, my rolling pin (4 cm), stood here like a native. I won't even take a steam bath anymore.
Well, thank you, Lord, otherwise I'll leave you, I'll leave, and it turns out that you just went to make square dumplings!
Lena, but seriously, there is life with sugar, only different.
Crown
There are in Globus these plastic square dumplings for 170 rubles. white and blue.
So shta bye.
Katerok87
Quote: Lanochka007
And I felt quite happy with the rolling of Marcato and Taper's triple dumplings.
Share your way of making dumplings on the Marcato raviolnica, please!
cleose
Girls, please explain that she was dull, who did not have dumplings, when you sculpt by hand, you try to flatten the ends a lot, and the question is, do dumplings with thin edges come out of the dumplings?
Ne_lipa
Please tell me, earlier in the topic there was a talk about dough from Sveta, what kind of dough is it? I started looking at the answers and I can't find
julia_bb
Ne_lipa, here is a recipe for choux pastry, made in a combine with knives. I like it.
Quote: Svetlenki
I make custard dough 3 cups flour, 1 egg, a glass of water of 70 degrees with 20 grams of butter melted in it, that is, pour a glass of boiling water and throw in small cubes of butter ... while it sweats, it will be 70 degrees (you cannot make such a dough with semolina ). In a combine in 21 seconds. It is soft and perfectly rolls by hand, it does not crack after the freezer ...

Quote: Svetlenki
Yes, let the dough distance as always. First I was on the table for about 30 minutes (to cool down), and then in the refrigerator for an hour.

Oh, yes, and when I make the dough in a food processor, first I pour in an egg mash, and then water and butter ... Do not put salt

Then take it out on the table and collect, bring to the consistency of soft plasticine.
Elena Tim
Quote: cleose
from dumplings, dumplings with thin edges come out?
In general, yes, they are not fat. Not that many dumplings passed through me ... in my youth there was a Soviet dumplings, then, ten years ago - Taper's, now Teskom's ones ... The dumplings turn out to be quite decent edges.At least, I never once caught myself thinking that I did not like their thickness.
Svetlenki
Quote: cleose
from dumplings, dumplings with thin edges come out?

Irish, the washers and skirts there are not particularly like that, as you get when sculpting by hand. Here on the last Yulins julia_bb the photo can be seen to me it seems that there is just a side seam. I don't know if she explained it clearly or not

I can't say about ravioli and raviolini, because the mold has just arrived, I haven't played yet
Elena Tim
Quote: Svetlenki
I can't say about ravioli and raviolini, because the mold has just arrived, I haven't played yet
If we are talking about Teskomovsky, then they also have normal seams. I don't like fat ones, so I would have noticed right away.




The dumplings turned out wonderful today. In vain I was afraid of ZZ flour (especially since I mixed it with white in half)
Svetlenki
Quote: Elena Tim
In vain I was afraid of ZZ flour (especially since I mixed it with white in half)

Lenok, well, I would just scribble the proportions of the dough, eh? Or direct you where to go to look? Suddenly, we, too, will suddenly want to switch to a healthy diet - screw on a bowl of dumplings and immediately recover
Elena Tim
Svetik, so my dough is invariable, I just mixed the flour this time. Here, I gave my favorite recipe:
Quote: Elena Tim
For dumplings and dumplings, I do a little different (but this is exclusively for the dough roll):
2 eggs + water = 250 ml
Salt - 1 tsp without slide
Vegetable oil - 1 tablespoon
Flour (I have Makfa) - 500g
Knead a hard dough (maximum you can add a teaspoon of water, but this is if it is completely dry flour) and let it stand for at least an hour. Then mix again and divide into 6 parts. It will turn out to be 130g. One such piece is one palette of ready-made ravioli. Roll the cuttings into a ball and put them in a bag. When all the main dough is over, you can cook from the scraps, they will just soften. I usually use them the next day.
I roll the dough: 6-4-2-2 (I have 6 divisions of thickness). Specifically, I cook these raviolini for exactly three minutes, after the first ones begin to emerge.
I did half a portion today. 6 pallets come out of it: three from fresh dough and three from scraps.
The only thing is that CZ flour takes more liquid, it did not want to gather in a lump until I added a tablespoon of water.
cleose
Elena Tim, Svetlenki, yeah got it, thanks! Was also once Soviet at my mother, and now I don’t remember what didn’t suit then, roofing felts thickness (but that means, as I understood, no), roofing felts size., Although large ones were never molded, and flew into the trash ... I ordered, in general, by the night at 19 from Ali., already a whole month to wait, you will have to buy some more thread until it reaches ..
Ne_lipa
Julia, thanks for the tip on the dough !!!
Girls, tell me how to make the filling of dumplings not taste like a cutlet ??? Scroll the minced meat twice in a meat grinder or add what? Today I want to make dumplings on a dumpling maker an idea, otherwise it’s idle and the dough roll ordered from Italy is cooling down, you have to load the devices with work
Elena Tim
Quote: Ne_lipa
how to make the filling of dumplings not taste like a cutlet ???
Do not fry beforehand
Helen
Quote: Elena Tim
Do not fry beforehand
julia_bb
Quote: Elena Tim
Here, I gave my favorite recipe:
Lenchik, your next
Quote: Ne_lipa
so that the filling of the dumplings does not taste like a cutlet ???
Do not add bread, water inside, so that they are more juicy.
Ne_lipa

Thank you!!!
They embarrassed me completely
Elena Tim
Quote: julia_bb
Don't add bread
Aaaaaaaaaaaaa, fsё ...
Svetlenki
Quote: Ne_lipa
Girls, tell me how to make the filling of the dumplings not taste like a cutlet
Victoria, well, I wouldn't miss twice. After mincing and adding onions, dill, or whatever else you add to your taste, I will definitely knead a shovel in a food processor with a nozzle. This is necessary for the development of collagen filaments. The minced meat should be soft enough so I can add some water to get the consistency I want.
It is also important not to overheat the minced meat, otherwise fat will be cut off and there will be a pebble.

Good luck.
Quote: Elena Tim
Do not fry beforehand
Elena Tim
Quote: Ne_lipa


They embarrassed me completely
Vikus, we're kidding. We just have to fuck

There are no secrets there. For example, I never scroll the meat twice, and I don't understand why this should be done. It is enough for me to pass once through a fine grate and that's it. There are also onions and spices. If the meat is fat, nothing else is required, and if lean, some even add cream for juiciness - they say it turns out tasty.
Ne_lipa
Thank you light, I made dumplings a couple of times (I just twisted the meat in a meat grinder, a little onion, well, and salt with spices, without bread, of course) it was delicious, but I want a more uniform filling texture.
I will definitely use your advice
Anna1957
Quote: Elena Tim
skip once through a fine grate and that's it.
And I have even more nra through the large. In authentic recipes, meat is even chopped with a knife, and not passed through a meat grinder.
julia_bb
Quote: Elena Tim
Aaaaaaaaaaaaa, fsё ...
And cho, I add a soaked white bun to the cutlets, a little ... Well, sorry
Elena Tim
So it's about dumplings. It's just that your post got into the "rzhachno channel", so I hooked it.
Seven-year plan
And I confirm !!!!
The dough that Lena gave here is a little higher - ideal for dough rolling !!!
I really liked it!
Water and flour, gram per gram!
And after freezing it keeps its shape perfectly!
Now this is the only way I will do ...
And then I used to add milk ... but why? ...
It is perfect even without milk !!!
Lenochka !!! Thank you so much !!!!
Elena Tim
Quote: Anna1957
And I have even more nra through a large
I also like it better. But in connection with the appearance of raviolnits and the use of a syringe, for planting minced meat, it is necessary to make smaller meat, otherwise it will not crawl through the syringe.
Ne_lipa
You won't get bored here, that's for sure !!!
I'm going to make collagen threads in minced meat ...
Helen
Dumplings and dumplings moldDumplings and dumplings moldDumplings and dumplings moldDumplings and dumplings moldDumplings and dumplings moldDumplings and dumplings moldDumplings and dumplings moldDumplings and dumplings moldDumplings and dumplings mold

For some, Ideas are in a bag ... but I have this one in a bag ... I went to look for ... and found ... once I bought it, for a penny in Galamart ... today it was played ... diameter the holes are 2 cm, the dumpling itself is 2.5 cm. They are so small ... cool ... very cool for the kids ... not one burst in the water ... I will wait for my grandchildren and cook such ...
Also Timkina, to blame ... with my syringe ... I had to buy it too ...
julia_bb
Quote: Svetlenki
I am sure to knead with a shovel attachment in the combine.
Yeah, I also knead, everything is on Kenwood: first the minced meat in his meat grinder and then with the K-nozzle I stir for 10 minutes
Helen, wow, how cool are you! And the dough by hand or rolled dough?
Elena Tim
Quote: Seven-year
And I confirm !!!!
The dough that Lena gave here is a little higher - ideal for dough rolling !!!
I really liked it!
Oh ... I'll go a little bit under the table and sit and sit.

That's it, I pissed. Svetochka, thank you very much! This is not the first time you praise this dough of mine, I'm so glad you like it!
To your health, my gold!
Seven-year plan
Lenochka !!!
Elena Tim
Helen, Lenaaaaa, what dumplings! Fall away!
Okay, I'll put the dumplings in the basket again.
Helen
Elena TimBy the way, I also want to say thank you for your dough! I always did it with one egg and without butter ... but here all the same, let me think I'll do as Timkina teaches ... and for the second time I've done it ... and with butter ...
Elena Tim
Oh, yes, not a question ...
Lenusik, to your health! I'm so happy, just wow!
optimist
Elena Tim, Len, and what kind of raviolnitsa Teskomovskaya to take? (Looked at Ozone, there are already three types of them) and what kind of syringe and where to get it?
Helen
Quote: julia_bb
And the dough by hand or rolled dough?
rolled on the Kenwood nozzle up to 8, you see, I do not put the dough on the whole plane ... 61 pieces in this form. I made 43 pcs. strip ...
Elena Tim
Quote: optimist
Len, and which raviolnitsa Teskomovskaya to take? (Looked at Ozone, there are already three types of them)
I will even say more, there are FOUR!
I have small and large, but both are square. I like both of them, but now I still have the idea to buy, although Natalia K dissuaded me this morning. Of course, she is good, she has something. I also want, I have a shob bulo.
But, we can also change my mind.

And I bought a syringe like this:
Confectionery syringe "Zenker", 6 nozzles

Dumplings and dumplings mold
🔗

Svetta
Anna1957, I also twist the meat through a large grate, only twice. The minced meat turns out to be just perfect! Try it.

Damn, you infected me with dumplings, I went to make the dough, the minced meat is just there. So where to watch Timkino's dough, eh? Poke, pliz, shoto I'm lost.
Helen
Quote: svetta
Poke, pliz, shoto I'm lost.
Dumplings and dumplings mold # 2250
Svetta
Everything went to do. I also have flour "for pasta", in both.
Lanochka007
Quote: Katerok87

Share your way of making dumplings on the Marcato raviolnica, please!
I would love to, but I have not a raviolnitsa, but a Marcato dough sheeter with noodles. I roll the sheets on it, and I make large dumplings, on a triple Taper form. An excellent combination as for me)))
Elena Tim
Quote: svetta
I also have flour "for pasta", in both.
Light, but there is no need for flour for pasta. It is the usual, premium. I don't know how durum wheat flour will behave there.

Then don't come fight
Svetta
Elena Tim, late metazza, the dough is already bored.

By the way, I read it on a packet of flour, I translate:
"Made from premium flour
Contains a lot of protein, has a grainy structure and, accordingly, low water absorption capacity
Contains 28% gluten, so the products retain their shape well, are elastic and dense
Suitable for the preparation of pasta, as well as individual confectionery, pizza, dumplings, dumplings. "
Elena Tim
I'll go load the slingshot, shob the shooter, if what

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