Dumplings, noodles, dumplings

They should not go bad, they are with spices and onions. Put it closer to the window and you can open the window a little, make a click - they will normally be saved

if I make manti today and leave them on the balcony

It will be normal, and if the manti is folded in silicone cupcake molds, then they will not be wrapped and will not stick to anything, only I put a leaf with silicones on it in a plastic bag or cover it on top

[Rusalca]

Rusalca, Admin, Irsha, Anya, Tanyusha, Ira thanks to friends !!!
I opened three doors on the balcony ..
and that would not wind up ... I think to cover with cling film and make a couple of holes

and that would not wind up

before, before, before silicone, I put dumplings prepared for cooking, manty on tame rags - it moved well from the bottom, if there was no severe frost

and that would not wind up ... I think to cover with cling film and make a couple of holes

On a baking sheet, cover with a bag or foil and let them stand near the window.
Or you can immediately spread the mantle dish on the pallets (grease the bottom with oil) put in a saucepan and cover with a film-lid so as not to wind up.

[Zhenya]

Zhenya, if the balcony is not insulated, then nothing will happen. The main thing is that the temperature is below zero.

[lazy]

then the dough ends

and

there was not enough filling

Virgo, we immediately start doing lazy dumplings, minced meat can be smeared on the remaining dough as long as there is, and they are always in place with quick soups.

Or you can immediately lay out the mantle on pallets (grease the bottom with oil)

Tanyushaaa how smart you are ... super! ... (already standing like this in tiers)

Zhenya, if the balcony is not insulated, then nothing will happen. The main thing is that the temperature is below zero.

Tom .. no, not insulated ... I took out a thermometer with a specialist ... already -6 .. at night -15 promise .. tomorrow again -6 in the afternoon ... I think everything will be ok !!

Virgin what would I do without you !!! huge salvation
I made mantles ... rather, these are Buryat poses with a hole .. and with a dough sheeter, so finally a song .. it's a pleasure to work ..
made a dough with butter for the first time ... what to say impressed !!! more obedient ... rolls well ... well, now let's see how it behaves in finished form ...

[Zhen]

Zhen, how beautifully I wound it ...
I can not do that! I'll have to take a master class from you!

: ded_snegurochka: AdminTanya I am very grateful for the recipes, I really like the dough on kefir, and I have not tried the simple, third option on wine :-) :-) the dough turns out to be just awesome, it does not boil over, I made it on kefir in the store, and on yogurt, in my family recipe settled for always !!! Thank you and Happy New Year !!! Health! Happiness !! Good luck !!! All the best!!!

Zhen, how beautifully she wound it ...
I can not do that! I'll have to take a master class from you!

Thank you! The Buryats taught me how to sculpt Sveta ... easy and simple

Yeah, Zhen, for someone it is easy and simple, but I look like this - !!!!!!!

I had a video somewhere how to sculpt ... if I find it, I'll show it ..

Zhen !!!! !!!!!

I didn't find my light video ... I found it on YouTube ... a very good video ..


if something is suddenly not clear I will explain ..

Zhenya! Thank you!!!
Everything is very clear and really simple!

You know, I have been molding whites for a long time as well .. I really like this method ..

and they also taught me .. that when you cook whites or pies .. then .. not all of them enter the pan at once .. and so put the extra ones on a waffle towel ... excess flour remains there .. and does not stick ...and then I used to put powdered flour on the table .. they will stick anyway .. you take it and it breaks sometimes ... well, something like that.

[Zhen]

Zhen, Oh, thanks!!!! About the towel is generally a way out !!!!!
The same thing, lying on the table, sticking, but here it is so simple !!!!
Here's just a little secret, but how to make life easier!
We also make whites very often, but mine love it when the middle is open, like a cheesecake!

[Admin]

Admin thanks for the recipe for kefir dough !!! I am delighted with it, it did not crack when frozen, but when cooking it turned out to be so tender !!! mmmm yummy !!!
And also Zhenechka Thanks a lot for the towel tip !!! I had an eternal problem with the fact that after freezing I was still engaged in picking dumplings from the tray)))
and these are my dumplings with cottage cheese on kefir dough))) I took 200 ml of kefir and 400 g of flour 2.5 trays of these turned out)))

And also Zhenechka thank you very much for the advice with the towel !!!

and thank you ! very nice that the advice came in handy ...

girls, today I sculpted dumplings and added 1 glass of 2 grades of flour and 2 glasses of the highest to the dough ... oh, how cool it was !!! obedient gentle speckled ..... I am delighted ..

[Admin]

Admin thanks for the recipe for kefir dough !!! I am delighted with it, it did not crack when frozen, but when cooking it turned out to be so tender !!! mmmm yummy !!!

FOR HEALTH!
I am also delighted with this test

Thank you very much for your detailed recipes! But my question is about the machine for rolling dough and slicing noodles. photo on 1 page
I have long wanted to buy a similar unit. Please tell me which one do you use?

[Julia]

Julia, THANK YOU!

My typewriter is a hundred years old, when they just began to appear in Russia for sale, dear Italy, Mercato Atlas - it still serves without pretensions

Native Italy, Mercato Atlas - serves without pretensions to this day

found it on the Internet, I will order it. Thanks again!

[Admin]

Admin, Tatyana, thanks for the kefir dough! I liked it very much, both in work and to taste! These are the dumplings with potatoes.

[Vasilica]

Vasilica, to your health!
And what a shape, hearts - super!

Hello dear "hard workers". I have a question: maybe someone has an unnecessary shape (hexagonal) for dumplings and dumplings from the times of the USSR, or you know from whom you can buy it. Very necessary. I used to have one, but only after moving, it disappeared. And so you want. Perhaps you have it for sale somewhere. In Kiev, I did not find it even at the flea markets.

[Lelik2012]

Lelik2012, Avito and hammer ru to help you. I bought it myself.

[Lelik2012]

Lelik2012, the hammer ru and avito are not a fact that they will be sent to Kiev, but there are a lot of dumplings

Hello dear "hard workers". I have a question: maybe someone has an unnecessary shape (hexagonal) for dumplings and dumplings from the times of the USSR, or you know from whom you can buy it. Very necessary. I used to have one, but only after moving, it disappeared. And so you want. Perhaps you have it for sale somewhere. In Kiev, I did not find it even at the flea markets.

Advertise your purchase here Flea market (buy)

Or ask here at your place of residence https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

Tanyusha, girls, I ask for advice.
What is the best noodle recipe for a stew? That is, everything seems to be clear for the broth, but maybe for meat with gravy it is better somehow in a different way?
I’m also wondering whether to add buckwheat or rice flour there?
In general, if the noodles do not boil in the broth, then should they not turn sour in the gravy?
The husband will take with him to work, and this half a day she will shake, and then once again bask.

I am also interested in this question ...
Ol let's wait for an answer together ...

The husband will take with him to work, and this half a day she will shake, and then once again bask.

Olya, in this case it is better to make the dough only on eggs (yolks), such a steep dough will be better to keep its shape.
Or just go to the "trick": at home, boil the noodles in advance almost until cooked, and put them in a foil (bag) separately from meat and gravy. And when warming up, put everything together and heat up. Then the noodles will be more intact and will not change color when heated. And when warming up, you can put the noodles on top of the meat and gravy, and mix after heating.

Here, something like this ... I would try to do

Rum ... 1 yolk per gram of flour?

Rum ...1 yolk per gram of flour?

Zhenya, 1 yolk per 100 grams of flour. If there is absolutely no impurity, then a drop of water will not be excited

Taaaan and in HP Binetoshu you can start a double bucket in a double bucket? handle or handles ... handles

Romochka, Tanyusha, thanks for your opinion!
And if I had any thoughts about the recipe, then about undercooking and putting on top I didn’t tundril
Oh, how good it is when there are smart heads nearby ...
Zhenya, if you have a mixer with knives or a blender, it is better in them 1 and 2.

[Olya]

Olya, to your health!
A healthy husband is a good husband! And a happy wife

With your lips - yes, God’s ears!
Tanya, you shl best!

Good verech, I just can't make friends with raviolnitsa, and I can't make the dough so that it was perfect. Now the question is with minced meat, what should be minced meat, only meat and onions, or should it be thinner and need to add water?

Here you can see: Tili-tili-dough, knead the dough and prepare dumplings, dumplings, noodles


Uralskie dumplings without haste: from cooking to frying (Admin)

Thank you

Admin, I am grateful to you for the recipe for the kefir dough!
I read it after I did that someone had a very thin / sticky dough, but I had the opposite: very dense. Interfered with HP. It was hard for her. The lump was not uniform, but I decided to take it out and let it stand under a bowl. As beautiful as you have not become in the picture, but I took a piece, rolled it out and made three test dumplings. I cooked it, my husband tasted it - I liked it, but I decided that something was wrong. I returned the third part to the HP, topped up the kefir, turned it on and, in the process of kneading, began to throw the rest of the dough into the bowl one by one, then closed it and left it stirring for 20 minutes. This time it was super-good! Apparently, the kefir was too thick.
Therefore, if someone has a liquid or too dense dough, adjust it by adding flour or kefir, and everything will work out! The dough is wonderful! I don't have a dough rolling machine yet, but I easily managed it with my hands and a rolling pin
Thanks again!

[Oksana]

Oksana, the right decision has been made!
It should always be like this, either liquid or flour, and the dough will be fine

Perfect dough, now we are not afraid of dumplings

I have a question:

To achieve a certain effect, kneading dough for bakery products is done in different ways.

Does it make sense to first mix water, salt and flour for autolysis, and then add the egg and butter? Or in dumplings dough ... gluten develops by long kneading? Is there any important sequence in making dumplings? It is technology that interests me.

Thank you!

[Natasha]

NatashaAs it turned out, there are a lot of technologies today, a lot!
Unlike "mother's" technologies, strictly in order - flour with a volcano, water (you can + an egg), kneading first with a spoon, then long kneading with handles until the dough is smooth, rest and rolling with a rolling pin.

Even the chefs in the restaurant use the accelerated technology of kneading and rolling the dough. Kneading the dough as usual in a flour volcano, or in a combine - and then accelerated kneading (if you can call it that), in a dough sheeter by repeatedly folding the dough and sprinkling it with flour. And then already thin rolling on the dough sheeter rollers.
In principle, this is justified, the dough rolls out anyway and rolls out well. A good effect is obtained when rolling is carried out by the method of triple folding of the dough layer and passing it several times through the rollers, each time changing the direction of the dough-envelope.

The best option: flour + water (egg), salt, and then kneading-rolling with an envelope ... and then let the dough rest for 30 minutes under a bowl. During this time, the dough melts away, gluten works, the dough becomes completely soft and plastic, and it becomes clear whether the dough needs more flour or is enough, how ready the dough is for further rolling and sculpting of products. The dough should be ripe after kneading.
And then you can roll it out on a typewriter.I cut off pieces of dough, keep the rest under the bowl so that it doesn't dry out. And I roll it out on a typewriter, pouring flour on each tape, until I get a layer-tape of the required thickness.

Here, something like this ...

In this thread, I described and showed in detail how I prepare the dough. Dumplings, dumplings, noodles (recipes)

"Mom's", "Babushkina" technology of kneading on the table in the "volcano" - this is the technology with which it all began, and I think for many, in any case, those who were born back in the 70s And everything was fine, everything always worked out, but over the years for some reason has changed

let the dough rest for 30 minutes under a bowl. During this time, the dough melts away, gluten works, the dough becomes completely soft and plastic, and it becomes clear whether the dough needs more flour or is enough

Here is this moment. If the dough needs more flour, no matter how much I mix it, the dough remains the same "insufficient" That is, either immediately, or it will be spoiled and can be thrown away.
It stopped freezing normally, it stopped steaming evenly, it becomes limp ... I don't understand why Maybe the flour has become this? What protein content should be for dumplings?

Now is a wonderful moment in raising a daughter: to teach her how to make dumplings, we spend time together for a useful lesson ... But how to teach when the "horror" is what happens

[folding dough by envelope]

Here is this moment. If the dough needs more flour, no matter how much I mix it, the dough remains the same "insufficient" What is this?
Has stopped freezing normally, has ceased to boil evenly, become limp ... What protein content should be for dumplings?

Well ... time does not stand still, many devices have appeared over time Although, now I will not take up rolling the dough by hand, if only you need a small piece, right now make noodles "for one tooth"

Natasha, it takes 30 minutes to lay the dough for gluten to work, and the dough becomes PLASTIC.

I never bother with the amount of protein! I take the flour that I have at home, sorry for boning cutlets.
And today for me the most optimal way to roll out an envelope in 3 folds

Dough maturation and maturation



The dough lay under the bowl for 20-30 minutes.
All the ingredients in it became friends with each other, combined, distributed, imbued with the spirit of wine - the dough worked! The dough has become softer, more plastic.
Now you can work with the dough further and roll it into a paste.

I use the dough rolling method folding dough by envelope



- Folding the dough before passing it through the machine means that the dough will be evenly stretched, so that the dough is flat and smooth.
- After being under the bowl, the dough becomes very soft and slightly sticky. Therefore, you can add density to the dough by dusting the dough with flour on both sides before each rolling on the rollers.
This method is also good when, for some reason, the dough turned out to be soft after x \ n (there is not enough flour).

I have tested the method many times! I don't have problems with modeling, cooking, storage in the freezer! The main thing is to track the consistency of the dough, and when rolling, pour a little flour onto the dough-layer, due to which the dough will absorb the flour and become steeper. I also sprinkle the finished layer with flour, while it is stored for cutting.
And you don't need to roll out all the dough at once! Only in small pieces - rolled out, made dumplings and put them in the freezer - take the next piece for rolling. Then the dough will not deflect when lying in the form of a layer..

And another tip: if the dumplings are made to be placed in the freezer, you can make the dough semi-cooked. That is, 50% of the dough on boiling water + is added to the kneading simple dough and the dough is made further in the usual way.

I gave the link to the dough in the above post

[Thank you, Tanya!]

I never bother with the amount of protein! I take the flour that I have at home, sorry for boning cutlets.

Tanya, I never bothered too, but now I don't know what he needs.
There is no dough sheeter, so manual revision.As normal dumplings ceased to turn out - I stopped making them for future use.

And you don't need to roll out all the dough at once! Only in small pieces - rolled out, made dumplings and put them in the freezer - take the next piece for rolling.

I always do this.

And another tip: if the dumplings are made to be placed in the freezer, you can make the dough semi-cooked. That is, 50% of the dough on boiling water + is added to the kneading simple dough and the dough is made further in the usual way.

And this is not for me, I do not like custard wheat dough, don't like it ...

Thank you, Tanya! I'm going to do it. I'll also re-read everything, maybe I'm missing some trifle, but it, as always, may be the most important thing.

My husband grumbles at me when I'm going to make dumplings. Considers it a waste of time to eat. Food is full and you can buy. And he loves to eat homemade dumplings
But dumplings, and even more so their own, and for a Soviet person - this is a special food. It is very tasty, satisfying, natural ...
and most importantly - the CHILD EATS WITH PLEASURE !!! Here it is, the motivation to improve

[Natasha]

There is no dough sheeter, so manual revision.

Natasha, I recommend buying!

When rolling by hand with a rolling pin, hands get tired of rolling for a long time - maybe that's why the dough is not rolled out enough? And so it creeps. By myself I know how difficult it is and I even want to quit this business

Good luck! I hope it will work out over time