Dough for dumplings, noodles, mantas (recipes)

[Crochet]

And I have prepared another recipe for the dough, I hope to put it on soon

no, just not that I had enough of your recipe for a "universal" dough (for everything in a row - noodles, and dumplings, and dumplings), with which they did not leave me homework for 4 days alone, they asked me to repeat everything with all sorts of different fillings

A very good dough - elastic, pleasant, rolls out to the finest and does not break. You can stuff a lot, a lot of fillings, as we love
And here ... again you will have to look for goodness

Crochet

What kind of adapted dumplings did you make? Such handsome men
Somehow, my friendship with Soviet dumplings-dumplings did not work out ...
I continue to sculpt by hand

Maybe someone will come in handy ...
If I make dough for dumplings on water, then only on boiled and warm.
I add the egg, salt and a spoonful of butter.
The dough is obedient, elastic. It's easy to work with.
Dumplings or dumplings are delicious.

[Admin]

Admin thanks for the dough recipe. Today I cooked dumplings according to your recipe, because my bread maker is temporarily not with me, I tried to make it in the combine, it did not cope, purred and stopped. I had to continue by hand, put it under the bowl, the dough turned out wonderful. We sculpted it with my mother-in-law - she really liked the soft elastic. Family of 5 people - they ate everything in one sitting Previously I did it without butter and with one egg, your recipe is definitely better!

It's nice to hear and know that my recipes came in handy and even liked you

Thank you

[Crochet]

Crochet
What kind of adapted dumplings did you make? Such handsome men
Somehow, my friendship with Soviet dumplings-dumplings did not work out ...

Zest
Thank you ... I am using such a thing (the one that is the most), bought it at a cheap price (88 rubles for a set of 3 pieces) and play. By the way, as for me, it is very convenient and, most importantly, quickly!

🔗

But with the Soviet dumplings, alas, I also somehow did not grow together ... and I don’t like the shape of the dumplings, I’m better with handles ...

Girls, I am still interested in another question, is it possible to prepare dumplings in advance? Well, for example, dough in the morning, dumplings in the evening ... And if so, where is it better to store it, in the refrigerator or at room temperature?

Crumb, I kept it in the refrigerator for up to a day - I sprinkled the bun with flour and in a bag. dough - water + egg + flour + salt. did not notice the difference. always did it. I put the dumplings dough to "rest" only in the refrigerator, then it does not creep until the end of the modeling process.
I love the Soviet dumplings, even in dumplings I like the thin seams from it, my hands still get thicker.

Admin, I will definitely try this dough, I'm interested!

[Crochet]

Crochet,

And for some reason I can't make dumplings-dumplings with this device - the edges don't stick together

[Crochet]

Crochet,

And for some reason I can't make dumplings-dumplings with this device - the edges don't stick together

Lena! I have the same! I can't get used to them yet, unfortunately! But I will train anyway, fill my hand!

[Anastasia]

Anastasia,
Nastya, so I'm not the only one? Let, Crochetexperience conveys

In fact, I quickly do with my hands



And I'm not friends with the Soviet dumplings, although, of course, it's much faster with her

And I'm not friends with the Soviet dumplings, although, of course, it's much faster with her

Lenochka! Well, with such beauty, you don't really need this device at all !!! And even such a braid does not work for me - I have watched so many times on the internet how it is made and still did not understand! Here I am such a stupid lady!

But with the dumplings, thank God, everything turns out fine for me!

[Crochet]

Crochet,
And for some reason I can't make dumplings-dumplings with this device - the edges don't stick together

Antonovka
Strange, my edges stick together at times! At first I had another problem, I "shifted" the fillings, that is, I constantly put more than it should be, but nothing, later I got used to it and everything went like clockwork. But with pens it takes me much more time, I thought that I had already mastered the pigtail at the very least, but no, looking at yours, I realized that I still had to master and master it!

But with the dumplings, thank God, everything turns out fine for me!

and "to teach the sisters? I grabbed a dumplings and a dumplings out of greed.
Of course, I like to sculpt with my hands, but sometimes I need to put this process "on stream", so I pinned my hopes on these devices ... I can't understand what exactly I'm doing wrong ... The dough seems to be pretty cool, Panasonic is does not pull, only the Kenwood harvester copes ... I sprinkle it with flour, then press everything in with a rolling pin and "roll" it from above. But nothing is even going to fall out. Maybe I put too much filling?

Now, if I could look at this process with at least one eye
After all, I never give up hope of "curbing" these pieces of iron

Zest, that's a shame! Yesterday there was a massive sticking of dumplings, I could take so many pictures of you ...
is that kind of thing?




The most important thing! Before putting a layer of dough on it, sprinkle it with plenty of flour !!!. But on top, this layer, the first, I sometimes even sweep away with a brush, before laying the meat, so that the dough sticks together well. The upper layer was applied, pressed a little with hands, rolled out well, and the excess dough was removed from the sides. Turn the dumplings over and shake out the dumplings. If they do not jump out, then you can hit the table with the edge of the dumplings. Well, if they don’t want to (if there are such balls that they don’t fit into the holes) So each must be gently squeezed on the sides, push out with your fingers and next time give less minced meat!

[artisan]

artisan

Yeah, that's exactly what it is. I understand the whole theory, but in practice - something stalls Most likely, my desire for minced meat brings more.
Listen, and from which side should the dumplings pop out - from the front or from the seamy side?

Listen, and from which side should the dumplings pop out - from the front or from the seamy side?

Oh, I made fun!
Well, then so, if your dumplings have legs, then this is the bottom, the wrong side. We put the dough on top, on the face. From the body they should jump out!

Oh, I made fun!
Well, then so, if your dumplings have legs, then this is the bottom, the wrong side. We put the dough on top, on the face. From the body they should jump out!

Everything is And legs, and bottom, and face. Only I tried to think logically - if we roll from above, then they should fall out from below. And then I looked at the shape - the cells, on the contrary, narrow down to the bottom.
Hence the question

look here

🔗

I was looking for a video, that's what I found
The girl is just a battery-powered bunny.

Everything is And legs, and bottom, and face. Only I tried to think logically - if we roll from above, then they should fall out from below. And then I looked at the shape - the cells, on the contrary, narrow down to the bottom.
Hence the question

The mistress told everything correctly! Thank her very much for her help! You roll, roll on top, and then bam-and turn it upside down and shake it out. Zest, it also happens to me that not all fall out automatically and also because I like to shift the fillings, but I help nothing with my finger and that's it! And the Tapervey dumpling maker also has a pusher for this!

And the Tapervey dumpling maker also has a pusher for this!

What technology has come to! What is this taka thing ???

I found it, I found it on the Internet. Well, you have to think of it, I suppose it costs more money, but we fingers, fingers ...

I watched and watched the video, I reached the most interesting moment - how the dumplings will pop out, but here they apparently have "electricity" over or the dumplings refused to pop out

but I will still try. If everyone succeeds, then I should too

[Zest]

Zest, I really liked how the girl skated !!
And the very process of jumping out, I promise you to shoot! Maybe tonight. Minced meat still remains a little, I think an extra portion of dumplings will only please my men. And you should definitely try. We sculpt everything together, I roll it out, and my men fill and lay it out. Very fast! And now, when the dough makes HP, then vaasche - just a fairy tale!

[Antonovka]

I also have such things for dumplings, only 4 pieces The fourth one is still large, it is good to sculpt pasties with it, but I don’t really like dumplings with my hands faster and dumplings too, I like manual work

but will learn how to sculpt such dumplings as in the photo at Antonovka I really want to, they showed me something vertically, but I didn't really understand

And I only have a pigtail and can sculpt ... without her, my dumplings just fall apart I looked for a video ... and it turns out that I sculpt a pigtail from the wrong end ...

[vishenka_74]

By the way, this is considered a sculpting for a right-handed person. I'm right-handed, but it's more convenient for me to start from the left corner

vishenka_74, it's not difficult at all, I have a son sculpted with me (we have been sculpting for a year, now he is 13 years old)

I would like to learn (knot) how to make manti

And I also once bought dumplings - they had a very beautiful shovchik on top - like a Christmas tree

Oops, I found a similar one, but it was more beautiful there

I often come across on the forum how Admin quickly sculpts dumplings from squares. And I can't find a nickname to see, maybe someone has a link?

[Mate]

Mate, but read here
https://Mcooker-enn.tomathouse.com/in...ic=2843.0

And I don't really like such a dumpling maker, because after the final rolling with a rolling pin and tapping out the dumplings, the dough remains, which hung from the dumpling maker and it turns out to be some kind of tough. And if you roll it out again and redo the whole process of "molding" dumplings, then as a result the dough in the last dumplings turns out to be harsh, unlike the first ones.
I prefer to sculpt by hand.

At Raisin - and does not add up with the dumplings?
I still have a Soviet one. before the first layer I sprinkle with flour, then it is enough to make sure that the side of the dough that lies on the dumpling machine is in flour. and do not put extra minced meat so that it does not pull too much and does not climb onto the seams. I cover it with the second layer, press it with my hands a little, roll it well, turn it over, shake it. part falls out, part of it I push out with my finger. I don't knock on the table Well, it turns out very quickly, 1 skating rink - 37 dumplings. After NG it was -40, so they stuck the dumplings - on baking trays from the oven to the balcony I took out))) And I also cooked a lot of minced meat - the next day I repeated it, so then I barely stuffed bags of dumplings into the freezer)))

Zhivchik, I roll the layers back to back so that less edges remain. the edge from the previous roller to the next roller. by hand - the seams are thicker, less tasty (subjective opinion)

part falls out, part of it I push out with my finger. I don't knock on the table

Yes, I don't knock either. This I put it so that it was clear what I want to say.

Zhivchik, I roll the layers back to back so that less edges remain. the edge from the previous roller to the next roller. by hand - the seams are thicker, less tasty (subjective opinion)

All the same, the pieces, even though small, remain.

Why are the seams thick? I don’t sculpt them with a pigtail, and then I roll them into a dumpling.
It turns out very thin and soft.
Dumplings are also made with the help of a dumpling machine, they remind me of not delicious store dumplings (in appearance).

Dumplings are also made with the help of a dumpling machine, they remind me of not delicious store dumplings (in appearance).

And I just loved Siberian dumplings in packs !!!!! There was such meat there ... a smooth piece ... I would now exchange my homemade ones for those Soviet Siberian ones. Here's a matter of taste

I have never seen purchased dumplings of such a shape as from a dumpling machine. only handmade.

The beauty!
I have similar to 42 pieces. lies in Moscow, as I loved her last visit again tried to pick up, but her weight stopped five

can I buy such molds here, they seem to be just under the noodle cutter in width


ravioli
🔗

[Gypsy]

Gypsy, is there really no such for dumplings? Plastic can? There are such wonderful forms for pie nets, but there are no dumplings for our dumplings?

I have not seen for ravioli there are all sorts and not very cheap .. closer to 100 sh.
where to get a narrow dumpling mold for a noodle cutter

modeling from the Chinese

Why roll each circle separately ?! I rolled out the layer and the reverse side of the mold, like I cut out circles with a glass, they get the right size.

Why roll each circle separately ?!

there is only one benefit - no scraps

I also liked this thing

I bought exactly this one, it is 10cm wide, that is, dumplings 5x5cm (my husband wished such)


the second in three rows, the width of the form is 12cm, dumplings of the same form are only 3.5x3.5cm .. now I'm waiting for Happiness

[Gypsy]

Gypsy
I held such forms in my hands 🔗, but the knife ... oh, well, it's sunk into my soul

Well, you and Leska's prices are probably 2 times cheaper here .. moreover, I bought both forms at the same price
knife to me too nra .. maybe when I buy a thread .. it costs about the same as one form

That's why I just held them. But for the purchase of a wheel, maybe she could not restrain herself with both hands

I'll look for Lina's recipe.
AAAA !!! how much flour ???

I could not, it is all somehow layered (((

just now noticed
I pour flour strictly on the eye. Until I like the dough. I got used to doing everything with pens, and I do it in a bread maker, focusing only on the approximate volume of liquid. Initially, I put about 300 gr into the bucket. Then I take a bag of flour, a sieve-mug and a spatula - and I look, add it. I send the dough to rest in the refrigerator - sprinkle the bun with flour and close with a lid or bag.

[Mistress]

modeling from the Chinese

Girls, why do they first make a donut?

Mistress, but how do you sculpt with this thing, tell us in more detail ... And then I keep looking at it, it costs a penny, but I don’t know how to sculpt ... it seems that for a very long time ...

[RybkA]

RybkAWhy long ?! Just like ordinary dumplings, they rolled them out, made mugs, and then, instead of filling them with their hands, they folded the mold, removed the excess dough with a finger, opened and op-la - the finished dumpling. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18833.0 Next time I'll try to make a video, otherwise I'm a bad explainer ...

Girls, why do they first make a donut?

It seems to me that it would be convenient to divide it into identical pieces.

and I recently received my molds for ravioli .. well, and the Italians have clumsy casting rolling pins like decent beech and with revolving handles

[Dough for dumplings, dumplings, ravioli, noodles]

See more information on making and rolling dough.

Dough for dumplings, dumplings, ravioli, noodles


Rolling out dough on a typewriter

[How to make Chinese dumplings]

🔗
video: How to make Chinese dumplings

[cutting tortellini]

cutting tortellini
!

And how much minced meat for dumplings is needed for such a dough recipe?