Dumplings and dumplings mold

Elena Tim, why is it more convenient to lay out minced meat Zenker or Metaltex?

Oh, I almost missed it!
I haven't used Metaltex for minced meat yet - there was no need. My Zenker fits just one Tescom palette, no matter small or large. But if I buy a large dumpling maker, then, perhaps, the question will arise about the use of Metaltex. As soon as I experience it, take it on myself, I will immediately unsubscribe.

[Linen]

Mom dear !!!!!!
We must run into the mirror to look !!!!!!
And then I imagined myself as a beauty !!!!!
And I was completely sure of this !!!!!!!!



Linen... along the way, the three of us are not sleeping here - you, me, and the one who returned the dumplings ...

[and the one who returned the dumplings]

along the way, the three of us are not sleeping here - you, me, and the one who returned the dumplings…

Aaaaaaaaaaaaaaaaaaa!

Light, okay, I'm waiting for the guests, the ham is boiling, it won't let you sleep ... But are you frequently awake?

Yes, there’s some kind of shift ... I don’t understand myself ... old age, probably ...
Although you have to go to bed ... otherwise no one will let you sleep tomorrow ...

[Lenus]

the one who returned the dumplings ...

Lenussee how you are here afraid respect! You roll such dumplings here!

With boiled meat ??? I have not met such a miracle yet)))

With boiled meat ??? I have not met such a miracle yet)))

I, too, did not know about dumplings with boiled meat before, only wrapped them in pancakes. But on our forum there is a recipe for such dumplings and dough for them. It turns out very tasty. I now make dumplings with meat more often than pancakes with meat

Dumplings with meat and fried onions with kneading dough in a Panasonic SD-2501 bread maker (Mona1)

[Svettika]

Svettika,
Right there, see what is going on? And most importantly, it is not really necessary, but as soon as the last one is taken out from under the nose, it immediately pulls into a pose.

I now make dumplings with meat more often than pancakes with meat

Fuh, teased. Once I tried dumplings with meat and liver - very unusual, but sooo tasty.

In my childhood, I also did not know about dumplings with meat. The first time I tried them 5-7 years ago, in St. Petersburg then there was a restaurant of Sergei Pozhar Batyarskaya Kneipa - Ukrainian and Carpathian cuisine. It's something with something! Firstly, I adore his LJ - gastric juice is released from the photo, and secondly, I am not a fan of proper nutrition))), I love hearty, fatty, "nutritious" food most of all)

Yes, live and learn!

Yesterday I made dumplings on choux pastry, for the first time. The dough is very elastic, which turned out sideways with her husband's playful hands)))
He liked so much to shoot the minced meat with a pistol (not to squeeze out, namely to shoot it by 2 clicks)! After rolling, I already suspected that it was too thin - the mince was shining through, but the cooking confirmed it. Some are torn, some are just the thinnest, not pricked on a fork. On the Empire up to 2 katala. Now, if the minced meat was smaller ... Or next time roll the lower layer for 3, taking into account that the minced meat is too generously applied))

But so fast, so cool! This mountain of minced meat did not smear the sides at all, it pushed the dough down when rolling))

[Fotina]

Fotina, Svetlana, thanks for the Fire: rose: I went to look, and even saw Butcher at his place, I’ll disappear in their LiveJournal today)) I need to cook food faster and plunge into blogs with them, preferably not on an empty stomach))

Girls, dumplings with meat are the classics of Ukrainian cuisine! And also - dumplings with potatoes + liver, dumplings with consumption (consumption - that's what the liver is called), dumplings with .......oh, what are not there !!! But the meat in the dumplings is only boiled and rolled in a meat grinder, with raw minced meat it is dumplings.

Girls, and someone used the rolling pins that form the ravioli, such as

🔗

This one costs like an airplane wing but there are many similar cheap ones.

[Katerok87]

I have not met such a miracle yet)))

On our forum there is a recipe))

Sergey Pozhar's restaurant Batyarskaya Kneipp - Ukrainian and Carpathian cuisine

Yes, these dumplings are from Ukrainian cuisine, I come from there, my mother taught me how to do it))

Girls, dumplings with meat are the classics of Ukrainian cuisine!

Whoa! Light confirms!

Julia, won't they be too small? Raviolini it seems like 4 pieces in a row? It's just that when I bought my nozzle, I also first ordered raviolini, and then that the sizes embarrassed me

Katerok87, well, I ordered 4 pieces of Malipuski. in a row, let's see what happens

Girls, and someone used the rolling pins that form the ravioli, such as

Also interesting, there are owners of such rolling pins and how do they work, how convenient is it? And you can use this in Teskomovsky forms, so that both quickly and plump

[Fifanya]

Fifanya, on YouTube I watched a video of how ravioli are made with such a rolling pin, that is, two layers of dough, filling between them, and ravioli are pushed through. A man was rolling. That is, these rolling pins are no longer needed

youtube also looked - the question is how is it in business

[Alycha]

Alycha,

Even in the advertising video of these super-rolling pins (there are some branded ones) - not very much, in my opinion. If you look very closely at the video, flaws are clearly visible. clamps of the dough with folds, etc. Another big disadvantage for me of these rolling pins and ravioli attachments for dough rollers is spoiled excess dough. All that remains at the edges is only for discard, because the dough is all smeared with the filling that has come out. I do not like it. I use the dough in full, to the last crumb, honestly. Therefore, for me, tools and manufacturing techniques are very important, where the filling does not climb in all directions. I add a piece of fresh to the extra dough and work on. And so on until all the dough ends.

[The Ravioli Rolling Pin, Perfected]

For me, ravioli and everything that is the same is just pasta with a filling inside, since there is a lot of dough, but there is not enough filling. But there is a place to be, as it is also delicious.
And this rolling pin is as convenient as the owner would like to listen to. So to say a master class in the first person
The Ravioli Rolling Pin, Perfected
🔗
And there are some unkillable ones
🔗

Nata - many thanks for drawing attention to the waste of production. I'm still looking for tescoma, we don't sell marcato, it's terribly expensive, so I rush from one to the other (rolling pins are sold at a humane price - about $ 20, that's what I thought)

So to say a master class in the first person

Write to the author of the video on YouTube, and you will receive the answer in the first person

Write to the author of the video on YouTube, and you will receive the answer in the first person

Yul, this is a foreigner, but I would like to listen to our savvy, there are nuances, features, as they write here on HP

Explain to me ... how in such ravioli the seams stick up if the filling gets there ??? ...
(ditto for ravioli attachments for Atlas or Empire)
After all, when we sculpt dumplings with our hands, and if the filling gets into the seam, then hell will you close it up later !!! ...

[Seven-year plan]

Seven-year planThat's right. Light, here I am looking at these videos, everything seems to work out so cleverly, quickly, a lot, but in fact, how is it? Why don't they stick out during cooking, how does it hold its shape?

[Fifanya]

Fifanya,

Well, I also talked about this brand, I watched this video. And now, during the pauses, carefully examine the products emerging from under it. It drives all the filling in a wave, knocks the dough off, etc. Well, if we repeat, all the remaining dough is thrown away.

Nata - many thanks for drawing attention to the waste of production. I’m still looking for tescoma, we’re not for sale, marcato is terribly expensive, so I rush from one to the other (rolling pins we sell at a humane price - about $ 20, so I thought)

It seems to me. that now there are a lot of tablets for ravioli. Again, ibey. Is there really no Teskoma on the Ibei? I think they are sent anywhere. Teskoma's proprietary Russian website sends it abroad. Why not order there? shipping, of course, costs money, but everything is cheaper than taking a Markat's nozzle (I generally dislike these nozzles. I have Kitchen).

Thank you - I'll look on the Internet - I didn't mean Markat's nozzle, but a tablet, but it costs about $ 80, I don't eat so many ravioli

[Seven-year plan]

Seven-year planThat's right Light, here I am looking at these videos, everything seems to work out so cleverly, quickly, a lot, but in fact, how is it? Why don't they stick out during cooking, how does it hold its shape?

Anya! So I'm not alone! ...

[Alycha]

Alycha,

Marcato asks dofig for the tablet, it's not worth it, I don't even consider them ...

[Scarecrow]

ScarecrowThank you Nat, I’ll go then turn the handle of the Imperievskaya raviolnitsa. I made dumplings from 5 kg of minced meat, played enough, I want ,, stuffed pasta ,,

[Fifanya]

Fifanya,

Canneloni will you do?

[Scarecrow]

Scarecrow, Canneloni tastes better for me on the filly-elephant lasagna attachment (where the dough turns out to be elastic, truly macaroni), I want it with mushroom minced meat, and on the empire ravioli attachment - with soft cheese and herbs. I am slowly preparing for the long NG holidays, otherwise I will feed everyone

I read everyone, took out a Soviet iron dumpling maker for 37 pieces. In general, it's not so slow to do with her, as I used to think

And I ... And I ... And yesterday I read a lot of your prompts for the dumplings, kaaak made dough, kaaak stuck dumplings on a sovetskaya dumpling maker! As much as 900 grams !!!
So please don't giggle. : girl_cleanglasses: This is a terrible feat for me, I hate making dumplings and dumplings! I make dumplings 1-2 times a year with fresh cherries, and dumplings even less often. Therefore, preparing a little dumplings for me is an achievement. Here are rolls or pies to screw 3 each, spitting it at once, and dumplings ... well, I have such a plug.
Sennya had dinner singing Names, later I'll show you a photo.
Yohuuuu !!!

Have you seen which tablet is shown in a related topic?

Homemade noodles, ravioli and everything for making them

[svetta]

svetta, well done! Here I am, for some reason I do not like to sculpt all these dumplings, dumplings, direct punishment for me. I love yeast very much, I often bake it. Therefore, I "hang out" in this topic, trying to somehow facilitate cooking. I really want to set up "production", since we need to feed four men, and we don't eat purchased ones ...
The other day I cooked manti for the first time in my life, according to Lenin's master class, thank you very much, I liked it, quickly, large ones ..

Explain to me ... how in such ravioli the seams get stuck up if the filling gets there ??? ...
(ditto for ravioli attachments for Atlas or Empire)
After all, when we sculpt dumplings with our hands, and if the filling gets into the seam, then you will screw it up later !!! ...

And at 47 seconds in the video, where he cuts with a roller knife, at least 2 ravioli with breaks along the surface are visible and a white filling sticks out. And this, I will try, is a commercial! I looked sooooo carefully about this video and a few others. Because I also wanted to quickly and zip and that's it))). No, I didn't like it.
Moreover, the main filling for me is meat or whatnot combined with meat, mushrooms, etc. They have meat in ravioli with some kind of pate. Without large threads, not as meat grinder as ours. I have bought expensive fresh (not frozen) ravioli in Italy many times. Some kind of byaka. But that's not the point. Paste filling (like cottage cheese, cream cheese, again) can still be smeared with this rolling pin. But meat - nope ...

[Nata]

Nata, then the ravioli during cooking had to be divided into two halves !!!
And they have everything there so beautiful ... all intact ...
Or is it just a publicity stunt ...

[Seven-year plan]

Seven-year plan,

You know, when I tried to make ravioli with meat on the Kitchen attachment - there the threads of meat from one ravioli to another stretched. Minced meat filamentous. Then they do not open during cooking. In the sense - they do not fall apart, the dough is not glued to such an extent. A man presses on this rolling pin from above so robust, sticks together, pushing the filling to the sides. But the water was allowed inside only on the way through these "tunnels" from threads of meat. ...

[Cifra]

Cifra,

I read everyone, took out a Soviet iron dumpling maker for 37 pieces.

What cool, neat dumplings!
Well, I agree 100%, after all the experiments with an unknown Chinese tablet and Teskomovskaya, I came to the conclusion that there is less waste on the round one and faster, that is, the hostess's productivity is higher!
I roll the dough with my hands, although there is a dough rolling machine, but the habit is a terrible force, it seems to me that my hands are faster. And the circle is easier to roll out than strips, maybe it's difficult for me personally to guess the size of the palette in order to roll it out without waste. Yes, and the number with a round 37 and with a teskoma 10 that's the whole calculation!

[Creamy]

And if you roll over the first layer of dough without pressing down, outline the contours, so to speak, then throw frozen meatballs, cover with the second layer on top and finally roll it? Here the tested Alevtina will already rise Creamy method for finding the optimal size of filling and rolling pin

In short, until you try it yourself, you will not fully understand ...
All the same, my experience is the most valuable! ...
Conclusion - it is necessary to make and everything will become clear !!!

[svetta]

svetta, the collective mind is a terrible force! The epidemic is now dumplings!

[Seven-year plan]

Seven-year plan, Light, I looked at the delivery of such a rolling pin to Vladivostok that I didn't want something right away (a thousand cost of a rolling pin plus delivery of such an oversized)

[Fifanya]

Fifanya, Anya, you think correctly! But it is easier to carve a rolling pin for a turner for an already existing and optimal size of meatballs than to look for silicone molds for this carved rolling pin.

I have dough left yesterday. Now I made the minced meat fatter, stuck khinkali on the child - 12 pieces turned out. First time in life)))

Now there is minced meat. Tomorrow I will make dough)))

[Creamy]

Creamy, Golden words Alechka. Mine will install a woodworking machine, so will puzzle it.

[Creamy]

And if you roll over the first layer of dough without pressing down, outline the contours so to speak, then throw frozen meatballs, cover with a second layer on top and finally roll it? Here the tested Alevtina will already rise Creamy method for finding the optimal size of filling and rolling pin

It is easier then to go through the connector-cutter and that's it. Why so many body movements with a rolling pin?

[Scarecrow]

Scarecrow, Natasha, honestly I can't even roll the video, the infection strives to go sideways. I even tried it with a ruler, but then I didn’t need such movements.
And, Natasha, there is, after all, razzzz and ride, and it turned out a bunch. And the roller is like - time, time, time, ugh, the infection is not there, but okay, we'll eat it

[Fifanya]

Fifanya, Anya, it will be great! Can grind rolling pins for any size of meatballs! And the problem of meat threads on which adjacent raviolki hang out will be solved.