Dumplings, noodles, dumplings

so many dumplings stuck in such heat - a feat, however

Ha!!! I sculpted under the air conditioner! That is why she sculpted so as not to shrink in the heat ...

[Admin]

Admin, Tatyana made according to your recipe "Simple dough on eggs" yesterday dumplings and homemade noodles, it turned out very well, the dough is moderately elastic, did not flow, cooked the noodle soup today, I kiss everything, not sour, thanks for the recipe, I will try again your other recipes.

[Tanyusha]

Tanyusha, to your health! The noodles are very tasty I also like these noodles

[Admin]

Admin, wanted to make your dough on eggs, but did not understand with the pizza mode. When is the time to add oil and when to turn off the program. Can I use the "dough" mode (for dumplings)?
So, I made a dough according to the recipe for my bread machine (Panas 2501). It turned out terribly sticky, well, all right, she poured flour, somehow coped with rolling out on the Atlas. But, I can't get to 7. Somehow up to 5 and still strives to break. This is so depressing. I have been making dumplings-dumplings for the 4th time and I just can't find convenient parameters (dough, rolling, modeling method).
I also cannot fold the first layer in three layers. Rather, I add, but this does not add evenness. A layer with uneven edges comes out, I fold it again - I don't like the result. : - ((((

[tascha]

tascha, why didn't you start with the simplest recipe, where "In 21 seconds" in the combine?)) It couldn't be simpler and always a perfect result on a rolling machine. For a pound of flour, 250 ml of liquid, where we throw an egg or two into a glass and add milk or water to full and plus a little oil (optional). Everything in a combine under the knives, pour the resulting homogeneous grits on the table, mold them into a lump, put them in a bag to rest for half an hour and roll them out on the Atlas. There is almost no need to even dust (but my last flour is too floating, so I have to drop a drop)

To make the dough come out in an even cloth, we slightly stretch the layer in front of the rolls, each time adjusting: too wide - pull it in length to make it narrower, if narrowly - stretch it on the sides.

So, I made a dough according to the recipe for my bread machine (Panas 2501). It turned out terribly sticky, well, all right, she poured flour, somehow coped with rolling out on the Atlas. But, I can't get to 7. Somehow up to 5 and still strives to break. This is so depressing. I have been making dumplings-dumplings for the 4th time and I just can't find convenient parameters (dough, rolling, modeling method).
I also cannot fold the first layer in three layers. Rather, I add, but this does not add evenness. A layer with uneven edges comes out, I fold it again - I don't like the result.

The dough can be made in any convenient way. And you need to follow not strictly according to the recipe, but track the "steepness" of the dough, if it is liquid, then quickly add more flour. Optimally, add 1 egg to 100 grams of flour.

You can make a quick dough using this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0
or in a food processor

Homemade fast noodles (Admin)

About folding the dough:
how to fold the dough is well described according to the recipe above (by link), there is a photo there. You need to fold it in an envelope and roll it at the widest gap of the carriage so that the tight dough can pass. And gradually reduce the gap.

I recommend that you once again read my topic very carefully and look at the pictures, and understand from the pictures how the process of kneading the dough and rolling it goes.

[Lena]

why didn't you start with the simplest recipe, where "In 21 seconds" is in the combine?))

Lena, my blender dough recipe (see.above "Noodles") rolls out in no longer than 21 seconds. The result is wonderful!

Lena, my recipe for dough in a blender (see above "Noodles")

Oops .. Is this just your recipe topic? I apologize, I read the title of the topic (twice) and for some reason decided that there was a general discussion of all interesting recipes.
I apologize.

But what does it have to do with it - they ask me, and I have something to answer

Understood, went (s).

[tascha]

I really like the recipes for the dough, I tried all three types and all are good, I made dumplings with wine for noodles, I made dumplings with eggs, rolled them up to 6 on the atlas, very thin for me personally, the dough on kefir went to manti. Thanks to Tanechka for such good recipes.tascha, I just had to adjust it with flour, I sprinkle it with flour before rolling out and then another time for dad and everything is fine, it also depends on flour, the first time I did it on Makfa and it was hot, so the dough floated, the second time on flour, a bun was a cheesecake and it was gone so hot at home, everything worked out great.

[Tanyusha]

Tanyusha, so I describe this in great detail in my topics, and even show that the consistency of the dough depends on the amount of liquid and flour, and you need to constantly adjust it. And it is very good to do this on rollers, sprinkling with flour.
At first I thought that I was so smart and I myself came to this fact, and then I saw it from the professional chefs, it turns out that it had been invented for a long time before me

The dough for dumplings and dumplings is regulated in the same way as bread dough, with its flour-liquid balance.
Constantly adjust the dumplings dough by adding flour and rolling on rollers

[Admin]

Admin, good day! Please advise me which version of the test you proposed is more dense, even let's say - hard. The goal of my life is to make dumplings like in the store.
The fact is that before meeting me, my husband was not indulged in homemade dumplings, but consumed mainly those bought in the store. And they were fine with him. But I don't like my homemade dumplings precisely because the dough is softer. Of course, they do not creep, but still the dumplings from the store are denser. What is their secret?

[take a close look at the dough]

Try to make this dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

I beg you to follow my advice on the test and see the pictures. The dough has been tried many times.
And the problem, as often happens, is not in the components of the dough, but in the very essence of kneading the dough and rolling it out. You can just take 1 egg per 100 grams of flour - you get exactly the same dough if you follow the kneading rules.

Namely:
Put the dough mixed in a blender-combine on the table. Now we knead the dough by hand from the edges to the center for several minutes in order to give the dough the shape of a bun, a ball and make the dough neat, elastic, smooth.

Now the dough is supposed to rest and mature. Cover the ball with an overturned bowl and set it in this form to ripen for 20-30 minutes, after which we begin to roll out the dough. With this "rest", the dough absorbs liquid, becomes softer, this is normal - and after rest, you can see how much more or less flour has been absorbed by the dough. It can be either very soft or very cool. This is normal!
If the dough is very soft, then roll it several times through the rollers of the machine, each time sprinkling it with additional flour. We roll on a wide thickness until the dough is of the required density and the required smoothness and plasticity. Then you can move on to rolling the dough with a thinner, longer strip.
The dough will never have the right density right away, never! You always have to roll it with extra flour.

I cut the dough into several parts, into pieces that are convenient for me to roll out in the machine, and which are enough for one cycle of stuffing with minced meat, so that the dough does not dry out or, on the contrary, does not become more moist than necessary during the cutting process.
I again cover the rest of the dough with a bowl and store it under it from drying out.

Follow the link and take a close look at the doughwhat it can be. And how to fold and roll an envelope.

Good luck! Write if suddenly ...

[Admin]

Admin, thank you very much! I will try exactly according to your proportions and recommendations. Since in fact I use exactly the same products, but the result of my spouse does not suit me either, I understand that it is not the same as with the purchased dumplings. For dumplings from the store, the dough is always white, well, let's say their eggs are not homemade, light, or maybe they don't lay eggs at all? But it is the eggs that give the dough its hardness ...
I decided that I did not roll out the dough tight enough and thinly, for this purpose I purchased a dough rolling machine. But even using it has not yet achieved the desired result.
I will continue to experiment.

[Anyuakaj]

Anyuakaj, you can give one piece of advice on how to achieve a hard dough, knead the dough, give it a rest, add flour again and stir well, let it lie down a little more and do it again and roll it out, adding flour, flour was floating in my mind, because there was a heat and I had to sprinkle with flour and knead, it turned out to be a harsh dough, I didn't really like it, but it will definitely suit you

[Tanyush @ ka]

Tanyush @ ka, thanks, I'll take into account too! I understand that here you need to feel the dough, because the line is very thin, so as not to miss and not make a sole out of the dough. Since if you overdo it with flour, then the dough can become brittle and the dumplings will crack after freezing.
I really thought - maybe there is some secret, maybe someone worked in the production of dumplings and knows what chemical additive is put into this dough to make it so dense. Then I would have calmed down, realizing that I don't need chemistry in my dumplings. And since I don't know the secret yet, then they are going to realize their dreams by experience.

[Anyuakaj]

Anyuakaj, well, as if they insistently ask me not to participate in this topic, but, simply put, in a more acidic environment, the water-binding capacity of gluten proteins increases. I almost always drop a few drops of diluted citric acid into the liquid.

I really thought - maybe there is some secret, maybe someone worked in the production of dumplings and knows what chemical additive is put into this dough to make it so dense. Then I would have calmed down, realizing that I don't need chemistry in my dumplings.

Experience-experience-experience and only experience! And everything will work out without chemical additives and others. Even if the dough contains a combination of flour-water or flour-egg, or flour-water-egg.
The main thing is to understand exactly how the dough is made, and to be able to regulate these ingredients to achieve the result.

I bought a durum at the Globus supermarket today.
Pokilo for 68 rubles. Oh, I'll make different pastas for the weekend

Here's one.

I also saw Semolina Mistralskaya, but it was more expensive.
Girls / boys, can anyone have a link in the bookmarks to where to buy at an affordable price (for example, by buying 3-5-10kg at once) from solid flour? So that kg. was at least 100 rubles. + -.

For not acceptable, I google it myself

Do you think you can use cornmeal in dumplings?

Can you use cornmeal for dumplings?

in a small amount as an additive to wheat, there is no gluten in it, there will be no elasticity
and start the dough on liquids+ eggs, and not very steep, so that when cooking dumplings, larger (relative to wheat flour) corn particles do not break the thin juicy

and so, I think, corn flour for dumplings is not very suitable, for dumplings and mantas - you can
for noodles - and it is completely normal, this dough does not stick, only corn noodle dough is also better to start with the addition of liquid, corn flour is necessary swell before cooking

Added Wednesday 17 Aug 2016 05:54

the consistency of the dough depends on the amount of liquid and flour and must be constantly adjusted. And it is very good to do this on rollers, sprinkling with flour.

I never adjust the coolness of the dough on the rollers, why unnecessary work
the dough is already well mixed before rolling, cool - as I need at the moment, even a little bit of lingering flour does not ask for a dough roll, especially custard (with the addition of an egg)

I first roll the sausages of the desired thickness, 10-15 cm long, flatten them with the edge of my palm into thick strips, and that's just them and roll them in flour before the first rolling onto * 1 *
I roll several strips on the dough sheeter, stacking them on the table on top of each other
then on * 3 * - I only torture the strips a little, put them on top of each other on the table again, dusting each one with flour
I put the final thickness I need on the dough roll and start the process of sculpting dumplings (dumplings)
I take a strip of dough, roll it out to the final thickness, dust it with flour, it lies on the table in front of me, quickly I cut the strip into squares with a wheel, fold them in a pile
and so all the stripes
usually I ride them no more than 5-6 in one approach

there is a minimum of flour for burning, the table is clean, little space for rolling is needed, stacks of strips and squares already take up little space

I sit - I make dumplings or dumplings

I make circles for mantas 🔗
very comfortably

the dough is often in the refrigerator, it was necessary - I quickly rolled it up and stuck it

So

Little culinary tricks and secrets