Dumplings and dumplings mold

Anh you have flea markets in the city, is this where grandmothers sell their old utensils? If so, look there. You can see a lot of interesting (rare) things at grandmothers.

Thank you Natasha! Everything has been examined for a long time! All connections are connected ...))))

[Fotina]

Fotina, Svetlana, lovely green raviolki! I haven't come across spinach lately - neither frozen nor fresh.

I absolutely love it !!!!! check out 5.05 minutes, 16 in one spoon !!!!! dushbara-dumplings !!! and how he sculpts !!!! I can't close my jaw.



from 2.40 minutes - modeling, just a song!

[Bozhedarka]

Bozhedarka, my daughter and I ate such a trifle in the Crimea, in Bakhchisarai. Such a pleasant little thing ..... That will be a long vacation, maybe we'll sit down as a family, stick it on.

By the way, I bought small dumplings from Caesar. I really liked making an omelet with them: you boil it in a rice cooker in the microwave for 3 minutes, at this time, fry grated small carrots or bell peppers in a frying pan on a drop of vegetable oil, then dumplings there and pour it all with a mixture of 1 egg and half a glass of milk. Nice - tasty - fast (for 15 minutes maximum) - breakfast

[Ekaterina2]

Ekaterina2, lucky you, I have never seen such

[Mirabel]

Natasha, thanks for the detailed MK, otherwise it’s idle, I tried to do it once, it’s not convenient for me, I’ll try how you do it

Mirabel,

Ospidya, barely found and inserted the link!

Dumplings and dumplings mold # 1306


I'll find the rest)). We still need to shoot a video!

Here, I found the rest:

Scarecrow # 4314]

This trigger is from Metaltex on top of the cylinder, and the press has a no-name trigger (like a pistol) on the right side of the cylinder. So I wonder in what position is it more convenient to hold your hand?

Oh, vooot, what "top" was meant! And I didn't move in, aunt.
It's kaatsa for me, here you get used to whatever position, in such a position it is convenient. Yes, they are both comfortable - a pistol is a pistol. You just have to choose one and use it.
But what I never wanted was a lever one, like Marcato for cookies (sneakers will fly at me) Immediately gru, I will not argue, I just like the trigger more to flow (chpok-chpok-chpok) than to press the lever (one large CHPOOK). What is this syringe without a quick chpokalka ?!

Here Marcato is metallic, yes, not comfortable, and Formex is very convenient to press, smoothly. There is an inner rod without notches. True, when full, I support him with my other hand in order to aim, because it is heavy with a filling. And as it drops a little, I hold it with one hand

[Fotina]

Fotina, Svetlana, lovely green raviolki! I haven't come across spinach lately - neither frozen nor fresh.

Julia is fresh in the globe))) she herself was in search, she found freezing in the Ribbon /// but the price was 150 rubles for 450 grams. I found Elinar in the freezing department - that's there for 120 rubles per kg

[julia_bb]

julia_bb, Yulyash, and Formx is half a liter, right? I'll finally go and see what kind of beast ...



And, everything, everything, I realized what. Written - 400 ml. I'm going to measure Metaltex ...

Julia is fresh in the globe)))

You can't get to the Globe, and there's no Ribbon nearby. I hope for Auchan

Written - 400 ml

Yes, exactly 400 ml

I'll finally go and see what kind of beast ...

Len just look and that's it

Len just look and that's it

Yes, it costs a little, and Metaltex is almost the same

Len just look and that's it

No no! Where should I salt them, or what? I purely inquire.

Girls, what kind of syringes do you have with which you squeeze minced meat into dumplings?
I want to place an order on Ozone, I would gladly buy a syringe to a heap.

[Lenusya]

I want to place an order for Ozone, I would love to buy a syringe to the heap.

Lenusya,

🔗

Well here I am in the gang
I made the dough in 21 seconds in the combine.
The filling was potatoes and fried onions. I put Tescom's syringes away. Fine. The photo shows how much remains after filling one palette.

I rolled it flat with a rolling pin. Normally, everything stuck together, did not creep out during cooking.
Puzanchiki turned out.

I quickly dashed 30 pieces for lunch.


There are no ready-made photos, they were eaten while I was putting the little one to bed. I myself don't eat them at all. But the family is happy.
I'll roll it in the evening.
Thank you girls for the information!

1749 rubles ... If you consider that I will need a syringe only for minced meat (I don't plan to bake cookies and decorate with cream), then the price for me is disproportionately high!
Is something simpler, but convenient for minced meat, sold at Ozone?

[optimist]

optimist, so I also decided that for 2 thousand I would roll the dumplings. And I bought Tescom's syringe. 550 rubles, or you can buy it even easier. how LenaTim at the beginning and advised)))

[optimist]

optimist, Lenusya, look here, the answer is 2471
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18833.2460

[dana77]

dana77, Natasha, and you have this Teskomovskaya uniform? (On which you made raviolki with potatoes?) For 10 pieces, right?
I want to ask, what size are they, very large? If possible, please measure them!

[Lenusya]

Lenusya, yeah, 10 pieces. There is nothing to measure, here are the boxes for the scale. Well a good size dumpling. No more, no less!

[Natalia K.]

Natalia K., Natasha, thank you! I’ll look for such a syringe, I don’t find it, I’ll buy Tekku like Dana77-Natasha!

are convenient for minced meat sold at Ozone?

There are so many of them on Ozone!

The filling was potatoes and fried onions.

Delicious

that the hammer is made of "wire", I think that it bumps into the hand.

It does not cut, plastic goes from above, and the "wire" lies on the fingers with a diameter of 5 mm

1749 rubles ... If you consider that I will need a syringe only for minced meat (I do not plan to bake cookies and decorate with cream), then the price for me is disproportionately high!

On Ali, the press saw nouname at a reasonable price.

It does not cut, plastic goes from above, and the "wire" lies on the fingers with a diameter of 5 mm

Julia, thank you!
Is there more filling in Tescom's square raviolnitsa according to the pictures?

[divided into 6 parts. It will turn out to be 130g. One such piece - one palette of ready-made ravioli]

Girls, hello! Good night!
Snooze, huh? And I sculpt mulberries.
Listen, I was thinking about everything (well, when else to think, if not at night - the most, taksyazyat, time for reflection and all kinds of disgrace) So, I was looking for a way out - how to reduce the number of scraps of dough, when using my beloved Tescochka (remember, did I say that the only drawback of Teskom's palettes is the large amount of clippings?)
Earlier I wrote about my recipe:

2 eggs + water = 250 ml
Salt - 1 tsp without slide
Vegetable oil - 1 tablespoon
Flour (I have Makfa) - 500g
Pour flour into the mixer bowl, salt and oil on it. Turn on the first speed and pour in a chatterbox of eggs and water.
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 divided into 6 parts. It will turn out to be 130g. One such piece - one palette of ready-made ravioli.

And today she took and divided the dough not into 6, but into 8 parts (as for a Soviet dumpling maker). It turns out about 95-96 g for each piece of dough. It needs to be rolled out to a length of 55-60 cm from tail to tail (it doesn't matter that the tails are often narrow). Fold in half and cut in half. We leave one half, and the other, straight with our hands we stretch a little in length, according to the size of the palette.The layer will become narrower (which suits us, because there will be fewer cuttings on the sides) and longer. Look. This way I saved a ton of fresh dough today. And the scraps were mixed with the remaining fresh dough, put into a bag and will be used tomorrow for curd dumplings.
Today I made little raviolini with cherries:

Just one raviolka has one large or two small cherries. These little ones turned out, they were not wet at all and did not get dirty, check it out (do not shy away from the current, I have rye flour mixed in there)

Cooked for exactly three minutes. All intact


The cherry is soooo juicy! Thin dough, fillings in bulk:


Served with sweet sour cream-kefir sauce:


In general, it turned out very, very tasty. I got drunk - I'm sitting satisfied.
You can lose it on the side.

Snooze, huh?

No! We were really looking forward to the little raviolks! I'm first! Beautiful, delicious, in lace and with cherries - what a delight! Moreover, they were made according to new technical specifications (Timkin, that is!)! Thank you!

Ukhtyzh! Hello!
Otherwise I thought that one mulberry was running around in the dark
Svetik,

Yes, yesterday I made dumplings on teskome, by the end of the procedure I decided that 130 grams is a lot, I will gradually reduce it. I can't sharply reach 100, it's crooked))

divided into 6 parts. It will turn out to be 130g. One such piece is one palette of ready-made ravioli.

Flax, that is, from one piece you get two layers of dough? On the top layer and the bottom one = one palette, right?
And more. Please give me a link to this palette on Ozone, if it doesn't complicate it! I really liked your raviolki!
And the last question, do you roll the dough with a roll or with your hands?

Yes, 130 is for two layers of dough.

Today I made little raviolini with cherries:

Mamma mia, how delicious! I haven’t had breakfast yet, show this on an empty stomach

[Elena Tim]

Elena Tim, Helen is a toiler bee !!!

Girls, and who prevents the trimming from rolling again? Che, I did not understand ...

who prevents the trimming from rolling again? Che, I did not understand ...

I, too, all am perplexed that the trim should not be rolled out again. I cut and dry their very last for noodles, nothing is lost, everything goes into business.

I, too, all am perplexed that the trim should not be rolled out again. I cut and dry them the very last for noodles, nothing is lost, everything goes into business.

I roll it out to the last piece. will remain well with a ruble coin. I combine the cuts from the first batch of rolling / dumplings with a piece of fresh dough ad infinitum. And the dough is constantly sufficiently homogeneous, not overdried with flour, and leaves entirely.

I also roll out all the scraps, even if a little filling has come out. She perfectly mimics the dough in rolling

[julia_bb]

130 grams is a lot, I will gradually reduce it. I can't sharply reach 100, it's crooked))

No, no, Yul, everything will turn out great. If you roll out a layer 55-60 cm long, then half of it, no matter how small it visually, will settle down on the palette almost like a native one. You can pull it a little in length and everything will be in openwork.

Flax, that is, from one piece you get two layers of dough? On the top layer and the bottom one = one tent, right?

Agas. Divide the rolled layer in two, one half remains on the table, the other on the palette. And then the layer from the table is placed on the filling with the sticky side down.
julia_bb, Kokoschka, girls, pasiiiba!

and who prevents the trimming from rolling again? Che, I did not understand ...

I, too, all am perplexed that the trim should not be rolled out again. nothing is lost, everything goes into action.

Hey, both two, hello! What are you, who throws something out? I don’t throw it away either, but the cuttings are always denser and often do not even collect immediately into the ball. I put them in a bag and they soften there, and only then the dough becomes elastic and pleasant to work with again.But this takes time, but I don't want to wait, so I was looking for a way out - how to reduce trimmings by increasing the amount of fresh dough.
Sveta Semiletka wrote that she also likes this dough due to the fact that it does not need to be dusty. And I always get dusty and I can't help myself. It always seems to me that otherwise it will stick to the palette. But these are my troubles, do not pay attention to it.

I combine the cuts from the first batch of rolling / dumplings with a piece of fresh dough ad infinitum.

Oh, well, wow! I, it turns out, wrote the same thing:

And the scraps were mixed with the remaining fresh dough, put into a bag

Stole my way, say so!

often they do not even immediately assemble into a ball. I am with

Lena, and I don't even put it into a ball. Rather, I collected it up to a heap, flattened it as much as possible, so that this mass would go between the rollers of the dough sheeter. And I don't care that they crumble at first, these scraps. I rolled it a couple of times, folded it, rolled it again, and after such rolling the dough becomes homogeneous.
The only thing is that, looking at you, I took out my old, square shape for 52 dumplings from the zagashniki. The one you showed before
And here on it, the dough that has not yet been mixed with scraps, is easily stretched from 14 cm to the entire width of the form. And the one that has already been mixed with scraps several times, you have to lay 2 overlapping strips on the form. But I don’t bother with it, all the same the filling doesn’t fall out.

[Elena Tim]

Elena Tim,
Why remove them? Roll right away. They ride great! I make a flat cake from fresh and used ones and put one on top of the other and roll myself right there on. Well, in principle, as someone got used to, of course, but I don't have any downtime, I don't soften anything, everything works out great.))

nila,
Yeah, that's right: you just drive these mess through the rolling and they connect. And that's all.

[Elena Tim]

And I don't care that they crumble at first, these scraps.

Y-yes? Can I try to spit too? And preferably in a bag - for better adhesion
Nelechka, thanks! I guess I'll try to do this too. Still, it doesn't work at all without scraps, so you'll have to get along with them somehow.

Elena Tim,
Why remove them? Roll right away. They ride great! I make a cake from fresh and used and put one on top of the other and roll it on to myself.

It didn't even occur to me that a car could glue all this solid crap together!
Lan, I'll try it today. But if it doesn’t stick together, fse do it!

[Nata]

Nata, I also have no downtime and no waiting. As I begin to sculpt dumplings or dumplings, as I look at the initial amount of dough, I immediately want to finish as soon as possible. I keep the dough and all the scraps under the bowl. I used to warm this bowl, and the heat softened the cuttings faster. Now I spat on this waste of time and just cover the bowl. I cut off the scraps, and immediately threw them under the bowl. And I don't always mix cuttings with new dough. I look at the state of the test itself. If the dough turns out to be kneaded more tightly, I can not mix the scraps with it, but roll out the layer from some scraps. Well, it depends on many factors, even on the mood. Always different. The main thing for me is that there are no leftovers. Especially when I roll dumplings on triple dumplings. I always miss the filling, and I have to quickly come up with something.

if it does not stick together, fse paluchiti!

I'm already starting to be afraid
Flax, they are perfectly assembled. I also always dust the forms with flour, and they are always in flour for me. But when you collect this lump to a heap, try to do without flour. Just flatten it so that the dough roll is not strained. And when you fold it, you can crush a little flour between the layers. Then the layers stick together better.

[Creamy]

What do you think, that's why Creamy is everyone always agitating to make stencils on the dumplings for sprinkling flour only on the working part of the dumplings? Because then all the cuttings are easier to reuse into rolling! There is no waste at all, I collect the scraps, once pshiknu on them from the pshikalka, collect them in a lump and under a bowl, and only then again into the dough rolling machine.

once a pshiknu on them from pshikalka,

I have no such need ...!

Yesterday I made triple dumplings with blueberries, there was even a coy berry in the scraps where it piled up and nothing. I skated right with her. The dough turned out cool, with blobs of smeared blueberries.
Timkina, the dough is yours, for 2 eggs, without any packages, without additional flour. Remains + new and in front.

But if it doesn’t stick together, fse do it!

It won't reach me I'm not afraid

[Elena Tim]

Elena Tim,
Lenus, look, I secured it with a specialist from Moscow ......, I did not understand how to pull out the pins ... ....., pulled, they do not pull out ...

[marlanca]

I have no such need ...!

And I absolutely do not. To be honest, I still did not understand the meaning of the stencil, although I read the topic there for a long time)). And I'm not puffing either.)) Fresh dough is always softer than the one that has already passed the work and when combined together you get the arithmetic mean.

marlanca,
They just sit tight. Remove the plastic caps. I have exactly the same dumplings.

pulled, they are not pulled out.

Galya, I couldn't do it myself either ... but my husband did it ... disconnected it ...

I still did not understand the meaning of the stencil, to be honest, although I read the topic there for a long time))

I also...

[Elena Tim]

Elena Tim, Len, so what is your shape, for square raviolini or round? (One shape has round cells, the other has square). And which one do you think is better?