Dumplings, noodles, dumplings

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.

A. It's easier for me. My grandmother warned me about such a feature even in my pink childhood.) That all the necessary flour should always be injected into the dough at once, and not mixed a little of it. She was an experienced cook, although she could not really explain why this was so. So that's it.)) I adhere to the same rule in all other cases such as pancakes, pancakes, pies and the rest. Well, with the introduction of the scales, it became irrelevant, all the same, the flour "all at once" always now turns out.))

When I bought a simple dough rolling machine, I finally mastered the dough in the combine "in 21 seconds" and the problems of dough for dumplings and noodles generally disappeared as a class.

When rolling by hand with a rolling pin, hands get tired of rolling for a long time

And knead too: -

I kneaded the dough in HP according to your recipe

I have one dough recipe for all types of products
flour 500 gr
salt 1 tsp
2 eggs
water 100 ml.
I run everything into the bread maker in Pizza mode, when the bun starts to form, add 2 tbsp. grows oils and then turns (hammers) the dough

It didn’t even come together in a ball, it was spinning like crumbs. But remembering the normal balls of dumplings and failures at the end, I decided to continue with a different recipe
Dumplings dough without kneading in 21 seconds! Now my dumplings are resting in the fridge, I'll see what happens

My grandmother warned me about such a feature even in my pink childhood.)

And no one warned me, mixing always worked fine. All our women regulated the dough by mixing / adding flour. My sister still mixes in, but her hands are completely different "out of the blue" everything works out

finally mastered the dough in the combine "in 21 seconds"

Well, let's see, maybe this method will suit me. I wrote above that HP kneaded a crumb for me

I wrote above that HP kneaded a crumb for me

Oohhh ... Natasha, it will be very hard for manual rolling.

So I'll see. How does my dough soften after lying down: - maybe it won't be difficult to roll

I wanted to buy a simple dough rolling machine, but having taken it from my sister for a test, I found that I did not have a single surface where it could be attached All the edges of the tables are thick and rounded
I am not considering options for electric rolling.

In general, as I understand it, the dough sheeter does stretching, like when we knead for a long time. It only shapes and calibrates at the same time

Added Wednesday 16 March 2016 03:48 PM

If it is too tight, I will return it to the HP and add water.

Well, let's wait together.)
Once, until I completely switched to custard, I usually caught some man from the family for rolling. So I was kneading it with my hands and it was much softer than from the combine. Because I myself did not have enough strength. ((

And a place for a manual rolling machine, yes, the problem is either to attach it to the dining table, or I have one piece of the tabletop with a hanging edge, without cabinets under the visor. But my clamp has a large, thick surface that grips normally.

If it is too tight, I will return it to the HP and add water.

Natasha, this principle works in any case, the crumbs are strong - it means you need to DRY a little water and then the dough will knead well. After all, flour can be different, perhaps yours was too dry, which means you need a little more water

I also have a round table, with a rim at the bottom and you can't immediately attach the roll-out, the notch is there. Therefore, I put a block in order to level the surface from below and the rolling is normally attached

And ... the dough has softened decently, but still too tight. She tore it into pieces, returned it to HP and added a little whey. The stove kneaded to a more or less homogeneous kolobok, so strained. I pulled it out again, kneaded it a little and put it to rest.

And experience ... the son of difficult mistakes ...

but still too tight.

it is more convenient to interrupt a tight dumpling not in hp - it is really hard for her - but in a food processor with knives, the dough breaks into crumbs, you can add liquids and an egg without problems

and if there is no harvester, but only hp - knead separately the soft dumplings dough, stretch both tight and soft into layers, put them on top of each other, roll them up, cut washers and 2-3 washers in xn, the final dough will be homogeneous in all pieces excess dough keeps well for several days in the cold or in the freezer

[Irsha]

Irsha, combine - NO Thank you for mixing different doughs!

Added Thursday, March 17, 2016 9:10 PM

Now my report: Experiment FROM and TO:

The dough was tight even after a few hours of rest. I stuck dumplings, but did not have time for everything and there was a piece of dough and a little minced meat - I shoved it into the refrigerator. Some of the finished dumplings were sent to the freezer.
I cooked dumplings for dinner - they broke a little The dough felt so tight, but I did not taste the dough, because the filling turned out to be very tasty
450 gr ground beef
1 onion
1 tsp sea salt (saltier than rock salt)
pinch of sugar
50-70 gr tomato juice
1-2 tablespoons of whey (it was just a pity to pour it out and she "went" into the minced meat)

The rest is as usual: add lavrushka, peppercorns, broth with dumplings to the water until delicious. Sometimes half of the onion is cut into the water.

I always eat dumplings with broth. Here the broth and delicious filling "took a hit" The dinner was delicious.

Today I finished and cooked dumplings from yesterday's residue. I cooked frozen dumplings separately - today they were all whole

Freshly made dumplings were noticeably softer

I made a note to myself that you can make such a dough in advance - a day BEFORE modeling.

All the same, I will try another flour, it’s still not that. This flour becomes limp and torn ...

The step has been taken, and apparently for the better. To your health!
We work further ...

Thank you Tatiana!

[Natasha]

Natasha, I will not be enough thanks to Bring the used dumplings here so that the dough is good and tasty, and everyone likes it at home

Girls, does your dough turn black in the fridge?

And why will it turn black if it contains only flour-water-eggs
If the flour is rye or whole grain, the dough will be gray or dark.

How long do you keep the dough in the refrigerator?

[Larissa]

Yes, it turns black from time to time, it used to be carefully stored for several days in a row so that later THEREOUSLY, without regrets, was thrown out

Larissa, this is no longer eaten.

By the way, what turns black there? Eggs probably spoil

I have never stored it for a long time, I immediately put everything into business - from dumplings in the freezer to noodles for drying.
Eggs can deteriorate, it seems to me - they are raw in the dough, and it is not recommended to store them for a long time. Although the dough may simply become moldy, it is moist, and the bag gives only condensation.

Can be stored for several days, make the dough only for flour-water

Tanya, it starts to turn black exactly on the surface. And if it is in a plate, for example, then the part that is open turns black, and the part that is in direct contact with the plate is of a normal color. Maybe light also affects blackening.

It happens to me like that, I didn't have time to finish it, or I was exhausted, but I shoved everything with my hands into the refrigerator. Tomorrow I cooked something different, after tomorrow again ... I threw out the blackened dough

I can’t say anything, I didn’t have this. I kept a piece in the bag for a couple of days, nothing happened to it

it begins to blacken precisely on the surface.

You know, not only on the surface, inside it also blackens evenly with dotted spots, but it starts on the 3-4th day, even if it lies in the refrigerator. So it's best not to forget about the dough.

Or immediately put the leftovers into the freezer, wrapping the dough in a bag.Nothing will happen to him after defrosting - I have already practiced

Girls, does your dough turn black in the fridge?

: girl-yes: turns black, or rather darkens, * winds up * - this is if it lies in the refrigerator for more than 3-4 days
and yes - the part that is more in contact with air darkens

it happened to me - if you wrap it in one bag, then it winds up faster, several bags - a light one costs longer, the best option is to wrap it in a bag and stuff it tightly into some container that is suitable in size with a tight-fitting lid

sometimes it really is something that will interfere with adding dumplings-manti

the taste of the dough darkening does not affect, unless it is already explicit black, but for its education it is necessary to forget about the test well

you can put such a darkened dough on bread so as not to throw away something

or immediately put the remaining unused dough in a warm place, it will ferment itself - autolysis yeast-free soft cakes

if such a slimy blackness has already formed - truncated .. in the trash - the process has gone beyond edibility

I already have the next day covered with black dots, very small. Even when I'm looking for pancakes for tomorrow - in the morning the dough is covered with black specks.

I already have the next day covered with black dots, very small. Even when I'm looking for pancakes for tomorrow - in the morning the dough is covered with black specks.

Something completely suspicious, or such flour, or, if you do not keep it in the refrigerator, the temperature in the room may be 35 degrees!

[dough without eggs]

I asked around here somewhere ... and they answered me something like this:

Graying or blackening of the dough occurs due to oxidative processes in the dough.

If it turns gray / black dough without eggs, from oxidation it will not spoil, can only affect the appearance.

If egg dough turns gray / black, then this is already spoilage of eggs and there is no such thing.

What can be done:

To prevent oxidation reactions, especially eggs for up to five days, knead the dumplings dough as hard as possible. It will soften in the refrigerator, become viscous and pliable, and easily mold.

To prevent this oxidation in homemade noodles, they are rolled in flour and allowed to dry halfway before boiling.

Or add citric acid to the egg dough: 1 tsp. crystals of acid for 2 stack of eggs in the dough. 1 / 4h l. acids for every 2 eggs (100ml) in the dough, etc.

Added on Friday, 25 Mar 2016 11:28 pm

Regarding the spoilage of egg dough: you can proceed from the classic definition of the expiration date, according to the shortest period of all ingredients. Probably How much yolks can be stored in the refrigerator?

Added on Friday 25 Mar 2016 11:30 pm

Regarding the addition of lemons to the dough: on our forum there is a recipe for dumplings with vinegar.

It turns out both in drying, and in the coolness of the dough, and in the same vinegar there is a sense

Added on Friday 25 Mar 2016 11:34 pm

Larissa, try adding acids (lemon / lemon juice / vinegar ...)

Added on Friday, 25 Mar 2016 11:38 PM

And further. Based on the fact that whole grain flour deteriorates faster due to the fact that there are more enzymes in the shells, etc., we can conclude that in flour, where there are particles of grain shells, these very particles are oxidized first of all and by the time the main mass is grayed - they are already dark / black.

something like this

I had one case. I bought tsz flour, and it turned out to be mixed with something that crunches on the teeth in bread. We decided not to eat such flour, but I did not throw it away, but left it to my daughter to play (she is 3 years old and she loves to knead the dough and does it well). So I gave her this flour for kneading.She played around, kneaded the dough, I put it in a bag and in the refrigerator. The next day the dough turned gray, and the next day it became moldy. I think it was all the same flour that was infected with some kind of fungus.
The dough from flour of the highest, 1, 2 grades and durum wheat is perfectly stored in the refrigerator for 2-3 days for sure and even on eggs.

Girls tell me how much dough you need for dumplings if minced meat is 1 kg. I understand that I do everything in my own way, but at least approximately.

Well, about a kilogram will be needed.

[Natasha]

Natasha, I will not be enough thanks to Bring the used dumplings here so that the dough is good and tasty, and everyone likes it at home

In general, I just replaced the flour. I was rather weak and "rustic"
There was a general-purpose flour with protein 9.4 g per 100 g, grinding ... rubbing between the fingers felt a rough structure.
I replaced 10.8 grams per 100 grams of flour with flour with protein, the grinding is thinner, when grinding between the fingers, the structure of the flour is smooth.

Returned to the family dough recipe:

1 egg
1 tbsp of water
1 tsp salt
500 g flour + 1/4 tbsp until the required elasticity of the dough (it depends on the moisture / dryness of the flour).

I added another 1 tablespoon of vegetable oil.

I started kneading in HP, mixing it on the table with my hands.

Everything worked out great. Not a single dumpling was boiled, neither immediately nor after the freezer.

So much for flour For myself, I realized that flour for dumplings should be finely ground and the protein content plays a significant role, since in my family they prefer soft and tender dumplings, and this is exactly 1 egg + 1 cup of water. And the balance of the filling-dough is about 1x1.

[Natasha]

That's lovely! To your health!
Negative experience makes you think and look for the right result
Natasha, Congratulations on the victory!

Thank you, Tanya! After tasting your dough, I realized what exactly makes the dough soft according to the family recipe. I never thought about anything like that before. But I compared and chose. For joy and dumplings, I pampered my family, otherwise I have not done it for a long time due to frustration with the dough.
Manty and noodles are still ahead, but this is when I buy a dough roll. I will make another dough for noodles.

While I was looking for the reason, I read something, I also learned and understood with a trailer of all sorts of different subtleties / thicknesses
There is no one to learn from, so forums save

THANKS to everyone who writes! For questions, for answers, for what turns out and doesn't ... This is important for those who read

[Waist]

Waist
Manty and noodles are still ahead, but this is when I will buy the dough roll

About manty: no need to wait for anything - manually roll 40 juicy (for a standard mantle for 4 tiers) it will take you 40 * 5 = 200 seconds = 3.5 minutes if you know how to roll; or 40 * 10 = 400 seconds = 7 minutes if you don't know how. I only take time for rolling!
If someone helps to sculpt, then everything happens at the same time.
If alone, then multiply the rolling and cooking time by the coefficient. = 2.5.
As a result, in 15-20 minutes you will roll out and blind the full load of the mantle.
The only thing I would like to say is that for manti you need a slightly denser dough than for dumplings - after all, they will be steamed for at least 30 minutes.

[Igrig]

Igrig, thanks for such a detailed explanation!

To summarize: there is no mantovarka - you need to buy or rent; from beginning to end, I have never done manty myself - you need to study the topic ...
I only have mantas eaters ready

[Natasha]

no mantool - you need to buy or rent

Natasha, a mantool is the same double boiler, several floors. Its structure is slightly different, but the principle of cooking is no different from a double boiler.
Therefore, if you cook manti not often and a little, then a double boiler will be enough.

[steamers]

if you cook manti not often and a little, then steamers that's enough.

So she's gone

PS: No, there is still something, small, there will be about 10 mantas, 5 for one tier. It's either just me and my daughter, or just dad

I have this, the inner diameter is only 18 cm.

no mantool

look

[Irina]

Irina, looked That is, at the moment it turns out that I can cook the second portion for dad in the cartoon. She's also wonderful - not high and only one layer of cloak will fit in there.
Spammy for the option, I'll think it over

[3. at the moment]

Yes, no problem and you can do without a gadget pro

Look how and what I cook I cook in a double boiler, I was convinced that useful can be tasty))

3. at the moment I am cooking in a metal pan with a double boiler on a gas stove.

Now I have steamed fish

[Natalia]

looked

quite a few manti is included in the multicooker, if you put them side by side, however, they stick together during the cooking process and you get such a manto pie
but if you grease the barrels with oil before pouring water, then they then break apart not badly

if you still want the manti separately = then I put them in oiled silicone cupcake molds, I also set them tightly

Natalia, and princess (or something like that) you have no difference? she has gorgeous manti turn out and quite a lot

Maybe you can try it in a juicer, if you have (there were such before, for a gas stove)

[Admin]

To summarize: there is no mantovarka - you need to buy or rent; from beginning to end, I have never done manty myself - you need to study the topic ...
I only have mantas eaters ready

I would still recommend the mantis for making manti. The main argument is to cook 40 pieces at a time, except in it, it will not work anywhere else. To "shame" I confess my wife and I together (with a bias in my direction) can overcome them together. One excuse, ashamed, but insanely delicious!
Well, if there are 4 people, then 20 pieces are definitely not enough. To bet and wait for the second batch is a sophisticated mockery, try to eat half of the steak, and half an hour later the second half!
The second argument is that it is more convenient to regulate the cooking mode (the degree of heating of the burner) in the mantle, which is important.
Admin, by the way and writes: "You ask me: why, having an electric steamer and multicooker-pressure cookers, I cook in a saucepan with a double boiler on the stove?
I answer: - in manual mode, it is convenient to adjust the cooking temperature and the degree of heating of water, i.e. steam! "
The second argument is that you can cook other steamed dishes in the mantle dish.
Now the argument against - the mantle is a voluminous thing: a pan of 10 liters - it needs a place for it. Thank God, my design is such that during storage, the lower pan almost completely enters the upper one and the tiers fit there. It turns out just one pan for 10 liters. And I keep that in the "closet".
Finally, the last remark, in terms of design: it is more convenient to use a mantle of two pots and tiers inserted into the top of the pan. There are mantles from one pan and separate autonomous tiers installed on top of it. It is less functional.
As they say "Paris is worth the Mass," so are the manti worth preparing!

I would still recommend the mantis for making manti. The main argument is to cook 40 pieces at the same time, except in it, it will not work anywhere else.

Another argument - I am a person of convenience, this is VERY important for me. After thinking over the proposed options and considering the available possibilities (not suitable from OTOLKOMNET), I was finally convinced that a mantool should still be bought.
Thanks for the tips on the design of the mantool!

Once upon a time, a long time ago, my mother cooked manti in different versions and a LOT !!!!! But, it was in Tashkent, and it was customary there - to cook a lot of them and different, and eat a lot, so that everyone did not get up from the table, but fell out and immediately laid down on the floor until they were digested
Yes, they are very tasty, especially homemade.And practically there were no manti left for tomorrow
Yes, there was a large multi-tiered cooking pot, aluminum, and it was filled completely with large manti

And now I have a mantle pot, for 4 pallets - a specially purchased metal pan.But I have recently used it as a double boiler or as a device for sterilizing preservation - it turned out to be very convenient.
And now it's just packed in the pantry

You just need to measure your ability to eat manti, the number of eaters at a time, or cook partially for food, and freeze the rest until better times.
Today we will no longer be able to “eat” so many manti, even if it’s delicious. And I think that eating so much dough and meat (especially lamb) is a direct path to obesity and overeating - why torment your stomach, just because "now it was very tasty for me"

Therefore, you need to evaluate - and I need it?
If "not nada" - then just cook just enough to fit in a double boiler and enough to satisfy your desire with the "taste of manti"
Today, a couple of manti is quite enough for me, well ... already three, if I really get overeat

And if you buy a large mantle and cook a very large amount of manti, then for a big belly party, when a large company gathers at the table, invited guests on the occasion of "guests, come to us at mushrooms manti "

Well, these are my thoughts out loud ... from my bell tower

[Admin!]

Admin!
I will subscribe to your every thought, except for one - based on the information received, I have formed the conviction that lamb is meat with much greater dietary qualities than beef, not to mention pork. If we also add that there is about 1.5 times (!) Less meat in minced manti than onion, then fears about obesity are completely in vain! And if you take into account the variety of fillings instead of meat (pumpkin, potatoes), then manti is generally a DIETARY, STEAM dish! Moreover, for many, it tastes better than vegetable puree soup! Oh, how wrapped it up!
And so yes! We must focus primarily on health and strength!
Thanks for the idea of ​​sterilizing the cans - it never even crossed my mind! Sumptuously! We will implement! The only thing I would like to clarify: are only the cans themselves sterilized or can they be preserved? (Sorry for the offtopic.)

[Dough, lamb, fat tail fat (indigestible)]

that lamb is a meat with much greater dietary qualities

Not really!
Lamb has a hard-to-dissolve fat, which quickly hardens and becomes heavy on the stomach. Therefore, it is recommended to drink lamb with hot green tea. Therefore, lamb is considered a "heavy" meat.

Well, what kind of "dietary" dish can it be !? Dough, lamb, fat tail fat (indigestible) , and everything is eaten in huge quantities - HA! Are you trying to persuade yourself and justify in your own eyes? Against the background of fat-tailed manti, our dumplings will look much more dietary
Steamed dough is also heavy for the stomach - steamed dough-flour mass, even with vegetable fillers, lies on the bottom of the stomach with a clay mass Again, it depends on how much dough you can eat
The most dietary red meat is considered to be beef. And also chicken, breast fillet, and even better turkey.

And soups must be eaten We eat soups every day! What do we have today for the first?))

Concerning conservation My "cannery" - we make our life easier when canning at home

Again, a personal impression ... no complaints about the manti eaters
Any food will find its admirers and eaters

[Admin]

Admin,
Thank you so much for the link to the cannery. I learned a lot of useful things! Thanks again.

I do not want to enter into a discussion, but I read a lot, very much about meat and lamb. And contradictory. Many places say that lamb is less fatty than beef. And now separately about fat. Oddly enough, mutton fat, although refractory, is absorbed in the body better than beef or pork fat. Fat in the digestive tract is emulsified and begins to interact with lipase. You understand that not at the expense hot tea dissolves, even green tea, which, yes, is very useful in helping to digest heavy food.By the way, in Tashkent, where you brought your mantle from, oddly enough, they drink black tea, but green tea is typical for the Fergana Valley.
More about meat. We use almost all types of meat without giving preference to any one. There are simply dishes where a particular type is most appropriate for us. For example, manti is mutton.
I am not campaigning for mutton in any way, but it is grown practically without the use of growth hormones, steroids and antibiotics, which are crammed into broilers, calves, turkeys and piglets. This is an indisputable fact.
To buy "farm" products - alas, it is very difficult financially, and still no one will give a guarantee in true farming.
Well, soups are our everything!
Thank you!

[Admin]

Admin,
Thank you so much for the link to the cannery. I learned a lot of useful things! Thanks again.

Many places say that lamb is less fatty than beef.
not at the expense hot tea dissolves, even green tea, which, yes, is very useful in helping to digest heavy food. oddly enough, they drink black tea, but green tea is typical for the Fergana Valley.

To your health, I hope I helped to decide, and the blanks will go already at our own factory

About mutton.
I prefer to focus on my own stomach, if after eating lamb a certain severity, or even worse pain, means not my product In the end, we will replace it with chicken and turkey

About tea.
Well, don't tell me! Green tea is "in use at every corner" where you can have a teahouse, or just stick a table, and everywhere green tea. The Russian population drink black tea more, we have never had green tea at home. And the taste of green tea began to be understood much later.

Good luck in eating manti!

[Tatyana]

I made dumplings for two days from the kefir test from Admin. Yesterday were with cottage cheese, today with blueberries. The dumplings are sooooo tasty. The dough is wonderful, easy to use. After spending the night in the refrigerator, it did not lose its elasticity. It did not fall apart during cooking, it keeps its shape perfectly. Today it was molded exactly the same as yesterday. I took the recipe into the catalog of my favorite recipes. I will repeat it unambiguously.
Tatyana, thank you so much!

[Galinka]

Galinka, and thank you!
You unfortunate little man, you stuck so many dumplings in such heat - a feat, however

And I am pleased to know that you liked the dough and will be added to your menu