Dumplings and dumplings mold

I found a photo of dumplings on a otzovik, like the relief is visible ... Well, I don’t know .. There are two reviews on the dumpling maker with a photo.

https: //.com/review_5127163.html

[Fifanya]

Fifanya, Rita,

No, girls, it's not about manual / manual. I rolled it out. How many times I tried to make different custard doughs, I was convinced that the issue is closely related to brewing. Anya put oil and vinegar in boiling water, waited for thawing, as far as I understand, and poured it into flour. This is no longer boiling water as such. The temperature is lower. The result is a normal elastic dumpling dough, apparently. I did meticulously custard))). Those. a ladle of water on the stove, there is oil at the end of the vinegar. The oil dissolves, but does not cool the liquid, because it is on fire, and all the liquid is boiling. And she poured it into flour. The flour is really brewed. It changes the consistency, the choux pastry and brewed flour are different to the touch and even smell. Since childhood I have been making a cake "Ladies fingers", I have baked tons of zavarnushki))). And due to the fact that there is a lot of this brewed part in the dough, its consistency is not the same as ordinary dough. I had exactly the same puncture once with pancakes from a famous chef. Buckwheat custard pancakes. I brewed the custard part like this, and when I added everything else according to the recipe, it turned out to be about a dough for chabatta in consistency, and not for thin pancakes !!! Well, the recipe cannot be so crooked that the liquid does not coincide almost twice at all !! It's simple: choux pastry is much thicker than mixed with raw flour (it is not for nothing that sauces are thickened with flour, brewing it). That's when I realized that my understanding of custard almost never coincides with the recipe))). Apparently, this boiling water should cook only a small part of the flour, and then it cools down. And I brews a lot, a very significant part. It should be done like Anya: set the temperature of the liquid below ... Here, I wrote so that someone else would not step on the same rake)).

[Scarecrow]

Scarecrow, Nata, this is the same principle as in my recipe for custard cakes - only part of the flour is brewed and then introduced into the main dough. After brewing, it is the dumplings dough that acquires extraordinary plasticity and does not break even with thin rolling. I made dumplings on my Titania roll on the penultimate division and on a Soviet dumpling maker. Not a single dumpling was hurt!

[Scarecrow]

ScarecrowI think you're right! Since I did not knead the dough with the handles, but with the plastic bowl of the combine, I did not pour the steep boiling water directly into it, and I added more oil to it.
Tell me, doesn't your durum look more like fine sand than flour?

[Natasha]

Apparently, this boiling water should cook only a small part of the flour. and then it cools down.

Natasha, in another TV program, I watched another version of the custard dough for dumplings that Lazerson made.
He was just showing "your" version. First comes the brewing of a portion of the flour, kneading it in a food processor. Then he allows this mass to cool. And then he adds an egg and still raw-dry flour to the choux dough to the desired consistency of dumplings, while kneading the dough in a food processor.

What is the name of such a dough? Custard or semi-brewed?
I can’t check it, because I cook a little dumplings, and even then, I got hooked on the ready-made dumplings dough with "kruglyashi"
Quitter, damn

[svetta]

svetta,

I know)). But I have complete crap with this))). I have tried many times. I'll try like Anya: put butter in boiling water, melt, and then just pour it into flour. In.

Natasha, in another TV program, I watched another version of the custard dough for dumplings that Lazerson made.
He was just showing "your" version. First comes the brewing of a portion of the flour, kneading it in a food processor. Then he allows this mass to cool down. And then he adds an egg and still raw-dry flour to the choux pastry to the desired consistency of dumplings, while kneading the dough in a food processor.

What is the name of such a dough? Custard or semi-brewed?

This is called a custard.
Pancake!! Tanya, you gave me an idea !! I kind of forgot to let the brew cool down. I turned almost ALL flour into a paste! I’m a bastard! Just think - it seems obvious, but when I did - I didn’t even think about it!))) Because I don’t wait for cooling in the classic choux pastry - I bryak an egg and all that. But raw flour no longer goes into it, there is nothing to spoil, you can only be afraid that the eggs will curl))). Tyk, girls, we need to redo and try again!))) You helped me highlight two points. This is where the dog rummaged, apparently !!!))

Tell me, doesn't your durum look more like fine sand than flour?

He's always like that. Durum is not a flour, like the flour of the sun. I've been buying it for about 10 years. Including pearl from Italy more than once. Due to the hardness of the grain, it does not grind into dust. it should be so.

I kind of forgot to let the brew cool down. I turned almost ALL flour into a paste!

I don’t understand. I never let the brewed part cool down. And even right on this hot one - I crack the egg, and immediately add the rest of the flour. Earlier with pens, now with Kenwood. Anyway, the temperature is not too high there. And everything seems to be normal.

Only I found out about the oil in such a test on this forum and still did not understand the meaning of why it is there. Vinegar is understandable, it improves water content. But butter theoretically increases fragility and tenderness by loosening gluten. But here we don’t get it any further with tea leaves. In short, until I understood and penetrated.

You helped me highlight two points. This is where the dog rummaged, apparently !!!))

Well! Now we are waiting for incarnation in the form of dumplings

Girls, I had such a dumpling dish, already in 2014


And I even used it, but without much enthusiasm. These very jagged edges are too thick for us.


In general, when I moved, I did not take her with me

[Admin]

Admin, Tanya, I make your custard dough for manti and brew all the flour at once, a very plastic dough is obtained and it is molded very well
Choux dough for noodles, dumplings, dumplings
And for dumplings, I also buy ready-made rounds now

And for dumplings, I also buy ready-made rounds now

I guess I missed something

[Admin]

Admin, Tanya, I make your custard dough for manti and brew all the flour at once, a very plastic dough is obtained and it is molded very well
Choux dough for noodles, dumplings, dumplings
And for dumplings, I also buy ready-made rounds now

my mother has made such a dough for dumplings all her life, and it has never cracked. In general, it was always the only correct test for me, until I came to HP, and the search for the ideal began)))

I don’t understand. I never let the brewed part cool down. And even right on this hot one - I crack the egg, and immediately add the rest of the flour. Formerly handles, now Kenwood. Anyway, the temperature is not too high there. And everything seems to be normal.

I did that all the time. But I don't like the result. This is probably just a personal perception, like / dislike. But I'll find out when ditch the next 700g of flour))) I will redo it clearly as in the recipe. And there it seems to be written all the time: let the brewed part cool down. If it turns out the same, then it's me, if not, it's the test))).

Yes, fats weaken gluten, but butter has been put into dumplings for over a dozen years. It is likely that the dough will remain soft and pliable in operation, as the butter inhibits the development of gluten. The highly developed gluten is "rubber".

Yes, fats weaken gluten, but butter has been put into dumplings for over a dozen years. It is likely that the dough will remain soft and pliable in operation, as the butter inhibits the development of gluten. The highly developed gluten is "rubber".

Somehow this sacred knowledge passed our house.

I put an egg in this dough solely for the sake of beauty, but it is already so beautiful in comparison with the usual one. On the other hand, I always did the usual things with milk, not with water; it sounded both tastier and more beautiful to me. On the other hand, in milk it is rather coarse and in rolling it is rather heavy. ((

I still don’t understand why it is necessary to additionally slacken the gluten, when we have already “cooked” half of it, this dough never becomes “rubbery”, and the further, the softer. Especially on our soft flour. ((

I splashed the vegetable once or twice, as was advised here, I did not notice the difference in the behavior of the dough, and I didn’t like it in the taste. I stopped bothering again. But I didn't even taste the creamy one. It is necessary to take a risk, but which makes more sense - melted or normal?

In general, I am sometimes wary of this "folk art", and there may not be a reasonable explanation at all, and even strictly the opposite. One "quench the soda with vinegar" what is it worth or "mash yeast with sugar until it is die will flow ".

And in general, I do not understand what I am doing on this topic, and I still like hand-made dumplings and dumplings more. After the first two experiments, she abandoned the Soviet aluminum mold when she was young, but in old age she bought the Idea. I haven't decided yet whether I like it or not. That many and cheap 6 quickly - I like it. But to eat - it seems not very good. Or maybe they didn’t finish eating just because I did too much - all the dough went into a glass of water, but usually, although I’ve thrown out a quarter of the dough, it’s boring to sculpt it on the third or fourth hundred.

[Bijou]

Bijou,

I don’t know why exactly to add custard oil, I didn’t think about it, because I make custard very rarely. Well, not mine, the habit did not work out. But oil was added to the usual dough for dumplings for a very long time. I have more thought in this direction about ductility and fewer freezing cracks than gluten.
This is not folk art. Here is the dough for dumplings with cottage cheese, which I laid out with the recipe and which I use. Recipes for public catering establishments, Collection of 1968. As you can see, there is also butter in all its glory. I will go for the sake of interest in earlier collections, I will look.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=426739.0

I found a photo of dumplings on a otzovik, like the relief is visible ... Well, I don’t know .. There are two reviews on the dumpling maker with a photo.

https: //.com/review_5127163.html

Julia, look!

She promised to report on the varenichnitsa and all day like a squirrel. I got to the computer. I don't have a gef, of course, but I think they are the same. I wanted to make dumplings with cottage cheese, but forgot to buy, found frozen cherries and raspberries. If the dumpling should be boiled, then it is not necessary to check on cottage cheese, you can also on berries. The boiled dumplings kept the ryushechka, rolled the dough up to 5, I roll up to 7. But the dumpling was only on one side. Cooked for 5 minutes. At the same time I did it on a triple taper. Palette and taper dumplings are different. In the taper with the same dough thickness and cooking time, the cherries remained cold and the sugar did not melt. Dumplings from a palette - the berries are warm, the sugar melted, but there was little juice, the berries did not flow. Delicious! In principle, I was pleased with the result. Not a single dumpling burst or boiled over.
For some reason, the first time I did not like it, I like it with a pigtail or with a frill like a taper, but today I decided that I would use it for frozen berries, then I’ll try it with cottage cheese on occasion.
I apologize for the quality of the photos, I arrived home late, sculpted it all at 11 at night. There was no time for beauty













this photo shows the "front" and "seamy" sides of the dumpling

[Bozhedarka]

Bozhedarka, Anastasia, thanks for the work done and for the photo.
I liked the dumplings!

[Helen]

Helen, looked.When cooking ruches, it is no longer visible, it is clear ...
Bozhedarka, cool dumplings turned out! Nice mold!

[francevna]

francevna, julia_bb,
here they discussed gefu, so my copy is.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=399029.200

Hello everyone! This is what I found. For those who like to use handles, to which I sometimes belong! Celebrity of Italian television Alexandra Spisni. He teaches in Bologna at a cookery school with his brother. Detailed video starting from the test. The dough, which is interesting, without salt, the proportion per egg is 100 grams of flour plus / minus the moisture content. Tatyana Admin seems to have this in her review of different types of test. It is advised to set aside quite a bit of flour, in case the dough is very soft. Then he kneads with his hands for about 15 minutes so that the dough becomes elastic and the first air bubbles appear. This is the same feat. Put in a plastic bag for 30-60 minutes and then roll it out. Here the craftswoman shows her example of how to hold a rolling pin and twists the dough itself in a circle. And he advises to start with a dough for 3-4 eggs. Her bun is for 10 eggs and it's not easy to handle it. The way she rolled out - aerobatics - is simply mesmerizing. cut the dough into 3 * 3 cm tortellini and show how to sculpt. Also examples of cutting noodles.

The dough, which is interesting, without salt, the proportion per egg is 100 grams of flour plus / minus the moisture content. Tatyana Admin seems to have this in her review of different types of test.

This is a classic Italian proportion for dough: 1 egg per 100 grams of flour and no salt. Yes, I already showed this in the Donato Santos thread, he is also a pasta pro

Here, this is the aging of freshly cooked dough under a film, also a classic. My mother and grandmother hardly knew about Italians, during the absence of the Internet and good cookbooks, but it was from them that I later learned how to make dumplings and noodles dough in this way. makes friends with flour, and the dough rolls out perfectly and becomes smooth without problems, either manually with a rolling pin or with a machine

Don't leave you alone for a minute! They immediately begin to sculpt by hand, then knead! Uzhys!

[Tatyana]

Tatyana, yes I agree, my grandmother and mother also taught me how to knead and sculpt by hand in the "school of home cooking"

Elena Tim, sorry for the prank! here is the theme of the form, and since childhood we are accustomed to the rolling pin! Yes, and kneaded everything with handles, so we remember! So: pard: and thanks to you, I got the Teskomovsky mold and I sometimes dabble with dumplings for 37, and sometimes even with pens! Habit is a terrible force! So sorry!

Don't leave you alone for a minute!

That's right, nizzzz! The moderator must stay awake day and night on the forum Right now, I will get the full program, as an old-timer

sorry for the prank!

I'm just kidding. I myself, even having bought all sorts of raviolnits / dumplings and expecting another one (I hope I don’t want any more), I still think that it is rukolepny dumplings that are the most dumplings. ... But making them ukakaissya (you want a lot), so they were a rare dish on our menu. And now you can at least take your soul away.

The moderator must stay awake day and night on the forum

Yes, I am happy, I was just very, very busy. But I will try not to leave for a long time. Wait, for example, I'm going to do some dumplings - they teased the defoks with some wonderful Lazerson minced meat with cabbage, so my stomach was already cramping with envy.

[Lenk]

Yes, I am happy, I was just very, very busy.

Yes, why did you take my attack so seriously? Not, Lenk so it is impossible, in vain I said so
Go rest, stick dumplings - we will wait for you, we will behave well, be quiet Moderator is also a man!

She made dumplings with cottage cheese on an aluminum Soviet mold. The top edge is not very sharp, but cut through normally. For two rolls of 40 dumplings. I'll show you boiled in the evening

AAAA Yulka, what a beauty !!!!!!!

that's why they were a rare dish on our menu

Exactly! It is better to use any tool and please the family more often, especially if it is big and loves dumplings. And in winter, dumplings are generally super-cozy food!

So I also admire those who do everything with their hands, but I myself will make 100 dumplings with a dumpling maker and a dough roll

[julia_bb]

julia_bb, beautiful. How long did it take? Much faster than sculpting one at a time?

but I will make 100 dumplings myself

Shaw so ma ...

Chuchik, thanks! Useful for broadening your horizons.
As for me, custard was always in use (a friend taught my mother in her youth), because it is soft and perfectly molded. Buvoy with one touch. That is, with no other test I have not achieved such a speed of sculpting and rolling. And it does not weather so rapidly just because of the increased water content. Then, with the advent of the dough rolling machine, I switched to the dough with knives in the combine, but now I've returned to the custard - Kenwood knows how to knead the dough more abruptly than I do with my hands.

How long did it take? Much faster than sculpting one at a time?

Lena, in time, I don't even know: roll out 4 layers, put the filling, roll 2 times with a rolling pin on top ... Maybe 20 minutes ... I don’t know how long it takes, I haven’t sculpted it for a long time And they are not the same ...

switched to dough with knives in a food processor, but now she's back to custard - Kenwood knows how to knead dough more abruptly than I do with my hands.

I make custard just with knives in a food processor, which takes 21 seconds.

Exactly! It is better to use any tool and please the family more often, especially if it is big and loves dumplings. And in winter, dumplings are generally super-cozy food!

And also, all sorts of tools are toys for big girls. Got it - played with one, then another, then the third. And as a result, it seems like the family is fed tasty things and at the same time the hostess is not uhandokan like a plow horse.))

I played today in the form for ... pasties? Varenikov ?? Which is 12 cm))). It looks like a small cheburek, a huge dumpling. But I did just pasties, since my husband was busy, and I saw how to roll it by hand))). From the dough sheeter, I have a tape 14 cm wide, so I had such cheburechki-cucumbers)). I have pictures, if you're interested, but I don't know where to upload them ... here? Are they considered dumplings?)))

Lenus, what cool raviolki, and the size is good. Well done, that cut off this mold. It seems to me that it will be even more comfortable than Teskomovskaya, since it does not have a bottom and there is no need to bother rolling the seams. Tell me, how do you like it at work?

this photo shows the "front" and "seamy" sides of the dumpling

Nastyunya, thanks again for making the dumplings! They seem to be quite good, but I must admit that I expected more from such a form. Yes, you were right, I shouldn't want her. Phew, calmed down.
I will continue to want Natashka Chuchina. Today she almost killed me with these boiled torpedoes. Such gross!

[Scarecrow]

Scarecrow, if they are made in the form, then put it here! Don't make a separate topic "Forms for chebureks".

She made dumplings with cottage cheese on an aluminum Soviet mold.

No, Yul, dumplings - so-so, average lousy. And the uniform is shitty. Thu, throw it out, throw it out! SchA I'll give you the address of the garbage dump, where to throw it - I'll come and personally check it. I’ll write the current address in a personal, otherwise wait, I feel the inspectors will run there ... I didn’t have enough current from the fight at the garbage can.

Are they considered dumplings?

By the power given to me by the Bread Maker, I call your pasties dumplings!
Everything, you can drag.

[Elena Tim]

Elena Tim,

The box finally says that this is a form for ravioli. This ravioli can be killed, to be honest))).

I’ll give you the address of the garbage dump, where to throw it - I’ll come and personally check

From the pig Here are the ready-made

[julia_bb]

julia_bb, Yul, and Yul, and what size do they get?

Yul, and Yul, what size do they get?

Linen, finished somewhere 7 * 3 cm

Pancake

Pancake

Do not even think about it

The forms have already been sent to me. What to order again?

I don’t know how long it is, I haven’t sculpted it for a long time And they are not so the same ...

With my hands I meant one dumpling jar of the Burner type. Sorry, what was expressed is not clear. I don't know if I want to be so round. Sold by my side. In appearance I really liked this form for 20 pieces.

[Elena]

In appearance I really liked this form for 20 pieces.

Elena, is this the one that is 19 pieces with Ali, plastic?
Or have I missed something?

[Natalia K.]

Natalia K., this is the one that julia_bb for 20 dumplings

[Cifra]

this is the one that julia_bb has for 20 dumplings

Cifra, Elena, Thank you. You write for the dumplings, but I thought for the dumplings.

I'll go look for someone like Julia's.

With my hands I meant one dumpling jar of the Burner type. Sorry, what was expressed is not clear.

Aah, I see. I have no such dumplings for one, only Tupper for 3 pieces. On it, of course, too quickly and the dumpling itself turns out to be bigger, ate a couple and ate!
Natalya, in comparison, a dumpling maker for 19 and a dumpling maker for 20

And yesterday I played with the cheapest and most common plastic dumplings, once bought for 3 UAH. on the market before coming to the forum. I thought of making dumplings, got it package a bag of dumplings, this one fell into my hands, and her dumplings are slightly smaller than the Ideevskys, the youngest is just. Nothing so, fell out well, only not all cut through to the end. 29 dumplings at a time.




With these dumplings in general already ... that ... I am walking around the city today, and there is a small modern hexagonal pavement lined with tiles. What do you think I thought about?
But sometimes it's useful, you think it's better, more convenient, faster. Than filling is better to dose. So already in other dishes you come up with the same. Today I experimented with pancakes. Liked. Described in Culinary Tricks.

Tell me, how do you like it at work?

I liked it very much!!!!