Dumplings, dumplings, manti in a pizza maker

Dumplings, dumplings, manti in a pizza maker

Category: Dishes from cereals and flour products

Ingredients
dumplings, dumplings, medium-sized manti
butter
water

Cooking method

• I make dumplings and dumplings in the princess - in this way I get more boiled dumplings, dumplings.
• I also torment the manti, which I make more often than dumplings - it's faster because I sculpt. And so that the spirit of dumplings is preserved, I sculpt the manti like this - I roll out elongated ovals or strips of about 5 by 8-10 cm, spread it plump with minced meat, roll a roll, pinch the free edge along and the ends, too, get cylinders. Such a middle option between lazy dumplings and manti.
• The dough-meat ratio becomes more dumplings.
• There is much more filling in manti than dough.
• I love it when the test is not enough. As a child, like many children, I was ready to eat only dough for dumplings.
• Delicious steamed and delicious fried manti dumplings are made by the princess. I butter the silicone mold well, put plump dumplings or not large mantis. I add water quite a bit, for the initial formation of steam, then the manti will give off the liquid themselves.
• As usual = 15-20 minutes on, 10-15 on off. For dumplings, you need less time. The water is evaporated, you get baked-fried manti, crispy from the top and bottom.
• The filling of manti is very different. And traditional - mayaso-onion, and with the addition of cabbage, potatoes, zucchini, pumpkin. Manty take everything in and it turns out yummy.

Note

Remember as a child - in the morning you warm up yesterday's dumplings in oil in a pan, the crust is delicious. So our princess makes the fries right away.

Ilmirushka Photos

[Irsha]

Irsha, Irish, thanks for the fried option, my long fried dumplings are asking for!
Tell me, when does it soar with water? And then, I'm even afraid of her "soar" strongly, Schaub is not broken?

[Irsha]

Irsha, thoughts converge, I recently made fish dumplings on a bed of onions and carrots with cheese, delicious, fast and without hassle! Thank you!

Thank you very much for the cutting option and cooking method!

[cooking]

A lot of steam in the beginning cooking dumplings-manti, min 10. The water evaporates and is absorbed. But under sour cream or cream when, that is, without water, steams less, of course, but the dish turns out a little different. I spoiled myself with these multimolders and a frying pan beauty, uzhos = neither drain, nor turn, nor stir, after the glorious Soviet past - pour, heat, throw, drain, stir, then wash the frying pans - relaxation of the soul and body.

I like another method of forming kakbe mantas - I roll out a strip of dough 3-5 cm wide, the length is arbitrary, but not shorter than 15 cm, minced meat in a strip, pinching and curling up with a spiral - the dough-meat ratio is also more dumplings, keeps the shape, you can take it in your hands and bite off, which is very convenient with children - nothing falls out, does not break, it is well taken in the handles. But the rolls-cylinders are prepared faster, there are more pinches in the spirals.

Eat to your health

Classic manti is also good, I sculpt this way when the filling is vegetable and I want more of it, especially potatoes, Or pinch with such a large dumpling = I put it on a pinch knot, then the thicker dough in this place is also steamed well, soft.

I'm such a bum to sculpt dumplings, horror, but such an interesting molding, creative, that's it. Thank you!

In the morning today I stuck dumplings - the diameter for the princess is 4 cm.
There were the leftovers of the dumplings dough made on curdled milk the day before yesterday, frozen minced meat in silicone ice molds (cell size 4 * 2 cm, convenient size, meatball). I used the dough the day before yesterday for real dumplings.
Here it stood, the yogurt softened it.
Dashed off round not thin. Wrapped frozen minced meat like khinkali and knot down in a princess.
She poured water to a third of the height of the dumplings, put a spoonful of sour cream on each dumpling. 20 min incl.
She turned it off, quickly turned the dumplings over so that they were soft on all sides. She closed the lid. We stood still for 15 minutes. Soft, toasted bottom. And sour cream sauce, a little true, but you can put more sour cream and pour water on half of the dumplings.

In general, it is very convenient to have a stock of frozen minced meat of different sizes. The dough can be quickly twisted.

And you know - it is quite convenient to roll larger round pieces onto dumplings, dumplings and manti with a dough sheeter, but not in a strip followed by cutting into squares, but immediately with round pieces.
I roll the dough sausage, cut it into pieces, dip each piece in the dough and flatten it with the bottom of the glass, you get even disks.
First I roll it by 1, then by 5 or 6, I have 9 degrees of rolling.
I like it - there is less space for rolling than with long strips. Neatly, evenly.

[Irina]

Irina, everything is ingeniously simple
Thank you so much
I AM FOR! simplicity and tastier
You just have great cooking ideas

glad that something comes in handy

[Irsha]

Irsha, Irina, yes, what is there something ... I, according to all your recipes, with pleasure dive headlong in aromas and presentations of deliciousness, thank you very much

I sat with a friend, the conversations did not end, and only on the bus I remembered that my husband had nothing ready for dinner ... yeah

But I had - frozen minced meat and dumplings. And a dough sheeter. And the princess.
I rolled 4 sausages from dough, 20 cm long, 2 cm diameter. On a dough rolling machine, I quickly rolled out a strip of dough, into 1 and 6, the width turned out to be cm 5.
And then, like on a conveyor belt, I put the frozen minced meat on the end of the strip, roll it up a couple of times, cut it off, connect the ends of the roll, pinching it, put it in the form into the princess on a pinch, again the stuffing on the end of the strip, roll it up, cut it off, pinch it on the princess.
In 25 minutes, I sketched 24 thickly wrapped dumplings, filled it with water in half with sour cream.
15 on, turned it over, formed in the middle of the window, drove 3 eggs, sprinkled everything with cheese, on for another 5 minutes, turned it off. After 15 minutes, steamed plump dumplings and boiled eggs, with cheese.

[Cabbage mantysh under potato slices.]

Today I made one interesting and delicious

Cabbage mantysh under potato slices.

- the cabbage was frozen, custard dumplings
- rolled circles with a diameter of 7-8 cm
- mixed not thawed cabbage with sediment after melting the oil Guy , mixed, the oily sediment froze on the cabbage, the cabbage was sealed, stopped defrosting, then salted a little, pepper
- stuck the dumplings, it turned out 20 pieces, the cabbage ended, there were 10 pieces of dough circles, the smallest in diameter, took out the meatballs frozen in silicone molds for sweets and stuck more dumplings, shoved them between the cabbage mantysh
- poured ketchup-lecho on half a man
- I cut the potatoes into circles, half a centimeter thick, laid them tightly on top of the mantys, covered the potatoes with a Teflon circle, the lid lay tightly on the potatoes
- 25 min on, 15 min off
- the mantis steamed well, the cabbage gave extra steam
- potato mugs and steamed and fried on top

tasty, liked it

my negative experience of making dumplings in a princess without a silicone mold this is how it happens

Princess Mantyshi steamed us from this dough: it was a cool unleavened dough, set on old whey = a liter of whey + 8 homemade eggs

it lay in the refrigerator for 4 days - every day she took a portion, mantys or dumplings steamed

today the dough has already become sour - bubbles appeared, tiny, but autolysis has gone, all the more - the serum contributes

dashed on the dough rolling machine not very thin strips (from 9 positions - 7), cut into squares, wrapped frozen minced meat, did not fit it tightly in a silicone pizza mold, half a liter of water and for 15min / on - 15min / off - 10min / on and still stood while peeling green onions and chopping garlic arrows for sprinkling with mantysh

dough - sour taste, a little like yeast, soft, steamed plump - there are a lot of eggs

delicious

method of wrapping minced meat - I put frozen minced meat on a square of dough, fold the corners in the middle of the minced meat on top and knead the dough around the minced meat, I don't bind anything on purpose, then during the cooking process everything is blinded
I put the resulting mantys in a greased pizza mold - the thick side down, onto which I bent all the corners

wrapping - not sculpting - happens very quickly, especially the minced meat, frozen, hard, luggage and luggage, convenient

gave not quite that link, ending something hereso far successful, mmm

Added Thursday 28 Jul 2016 4:00 pm

clarification on cooking mantis in the princess, so that the liquid does not overflow - between mantis must be left in between, 0.5-1 cm is enough

mantyshs swell during cooking and displace water, and intermediate will solve this problem

remembered about facilities rolling dough

As a child, like many children, I was ready to eat only dough for dumplings.

I also ate dumplings as a child, but now I need both meat and dough.

I would never have thought of cooking manti like that! super idea!

No, well, after the dumplings with broth, our FSE is fried dumplings! And I often have them too! I don't write about Tortika, you can see it anyway



And for guests a little prettier