Dumplings, noodles, dumplings

Lenok, hello!

If we are already making dumplings and dumplings, then a lot to shoot at once! I make 200 pieces of dumplings, and put 20-30 pieces into bags and freeze. Pre-lay out on a baking sheet in one row and freeze in the freezer. Stored very well and for a long time. They also boil well after freezing, you do not need to defrost, immediately throw them into boiling water.

I dry the noodles at room temperature, then put them in jars, bags - as convenient

Yes, with dumplings and dumplings, I act exactly like you. Only, apparently, solely out of greed, I make them twice as many. My freezer is huge, even made of mammoth dumplings. But it's not that. I am interested in different types of "egg" paste. Tanyusha, you will probably consider me an impassable dumbass, but for some reason I didn’t move in ... I’ll write, and you tell me - so or not. In general, I cook the pasta, dry it (so that it does not stick together, as I understand it), then put it in portions in packages and shuffle it all into the freezer. Right?

Right!
Only a place in the freezer can be taken with other more worthy products This needs to be raised What can be stored in the freezer (we have one)
And noodles and similar macaroons can be easily dried and stored in jars and bags; special conditions are not needed for them. We even have specials. dryers for pasta are bought for these purposes

Right!
Only a place in the freezer can be taken with other more worthy products This needs to be raised What can be stored in the freezer (we have one)
And noodles and similar macaroons can be easily dried and stored in jars and bags; special conditions are not needed for them. We even have specials. dryers for pasta are bought for these purposes

Oh, yes, if I had a place in the closets. The grocery is jam-packed, I generally keep quiet about dishware, but in the rest, the technique is crammed, which is not used every day. But the freezer allows you to get rid of it. Tanya, thank you very much for your help. Tomorrow I'll start producing all kinds of pasta.

I hasten with gratitude for the "kefir test")) I made it with homemade yogurt. The dough is just super!. It is used until the last piece, even a small piece of the cut remained after the dumplings (made by the dumpling maker) and then formed and rolled out. There was a fear that finished products would smell like curdled milk, but this is not so. My husband and son are very fussy about food, but they ate dumplings and praised them. No smell or taste. Tomorrow I'll try pasties. And yet, the dough lay in the refrigerator (not in the freezer) for 1.5 days - no changes, even as if it became better after the cold.
Thank you so much for the recipe

[Dreyna]

Dreyna , to your health! It is always nice to hear thanks when our peasants like the dough, and they are really picky - they understand the goodies of the dough

really fussy - they understand the goodies of the dough

Oooh, and not only in it. Sometimes you don't know what to cook. My mother always says: "Why did you give birth to such children, not to you?" My daughter even eats in silence, although she doesn’t like it sometimes))), but these are all the shortcomings they will express and the plates will be moved aside. Give, Lord, patience

[Give, Lord, patience]

Oooh, and not only in it. Sometimes you don't know what to cook. My mother always says: "Why did you give birth to such children, not to you?" My daughter even eats in silence, although she does not like it sometimes))), but these are all the shortcomings they will express and the plates will be pushed aside. Give, Lord, patience

As my daughter told me when I was little, you and my mother, be patient - reasonably!

[Admin]

Admin, in connection with the purchase of a smart toy * dough sheeter, I make dumplings and dumplings on an industrial scale
I made both the first and second dough, and I also found your recipe in some topic and also did it. So, the dough on kefir is just super! Does not darken, plastic, tasty, does not crack. Thank you very much!!!!!!

[Lerele]

Lerele, THANK YOU!
I am always happy as a child when you get what I suggest in my recipes.
I also like kefir dough - soft, plastic, no pretensions, and cooks well! Only my scale has already decreased, it seems like we are full, now we are observing the norm of eating
Cook for health!

And as I like it
I poured it as written, and it always turns out, it's very cool !!!

What a beauty ...
babble ...

but I still have problems with the kefir dough: then the dough ends (the filling remains, I prepare a new dough), then the filling was not enough, I am the third day behind the machine I'm standing behind a dough rolling machine, I can't make ends meet

[Piano]

Piano,
But the lightest dough, and does not crack, and then I made a dough with vinegar, here I took the recipe, the dough seems to be chic, tender, and then everything cracked in the freezer. Yesterday we ate dumplings with cottage cheese, so they ate mostly dough, and cottage cheese floated in water

And does the dough on kefir allow itself to be rolled out with a dough sheeter / noodle cutter? Or is it too soft for that?

[PapAnin]

PapAnin, yeah, great dough for rolling out, not too soft, that's it.

Fine! Thank you!
We will try.

For some reason, this dough did not work out for me at all. Dough = homemade yogurt + flour = creeps not like in rolling, it floats in the hands, the consistency of the dough is good, but everything spreads out, the filling falls out. Where can you adapt? It's a pity to throw it away, too much that I could collect in dumplings, it crawled out during cooking.

probably the proportions were not observed when kneading, or the dough was too long to sit, just add flour when rolling

The dough turned out good.
True, I did not bother with the scales, I thumped at the sight of flour, then adjusted it while rolling.

For some reason, this dough did not work out for me at all. Dough = homemade yogurt + flour = creeps not like in rolling, it floats in the hands, the consistency of the dough is good, but everything spreads out, the filling falls out. Where can you adapt? It's a pity to throw it away, too much that I could collect in dumplings, it crawled out during cooking.

Dough recipe:
Homemade curdled milk - 300 ml.
Wheat flour - 550-600 grams.
Salt - no
Eggs - no

This does not mean that the recipe must be followed "to the penny", but the guideline for the amount of ingredients is indicated so that the dough turns out to be of high quality
Perhaps the consistency of the curdled milk was different, thinner / thicker, and so on ...
The photo of the recipe shows what consistency the dough turns out to be - it keeps its shape perfectly. Adjust your dough with flour

For 300 grams of curdled milk 550 flour, yes, it lasted 3 hours, I thought it would be better. Kneading dumplings in a bread maker on a prog. When I took it out, it was very stretched and sticky, I added a little flour and set it to rest. And can you add flour tomorrow and try at least for noodles? Today I have already kneaded and glued dumplings. Thank you all for the advice.

After maturing, any dough becomes much softer, and the longer the softer it can be - interaction and penetration of water (liquid) into the flour, flour wetting.

I let it rest for about 20-30 minutes, just rest the dough after kneading and then start rolling it on a typewriter or manually. The rest of the dough lies under the bowl and waits in the wings, and gradually becomes softer under the action of the flour-liquid process, and the dough breathes, condensation appears under the bowl, moisture, which the dough also absorbs and becomes softer. Therefore, I sprinkle each next piece of dough with flour for steepness and roll it out in a typewriter, additionally roll it in flour, sprinkle it with flour - and the dough becomes the desired "steepness" - this is normal!

If the dough in the refrigerator has become soft, add flour and roll it out several times, it will also come in handy for noodles and dumplings.

Thank you.

[Elena]

Elena, I also do it once with yogurt, and another time the dough is not very good. I didn’t understand what it depends on: pardon: And now I’m hooked on boiling water dough from Tanyulya. Well, just a song ... What dumplings, dumplings, manti and even pasties (y) And the dough is always (y) But for a long time I ignored this recipe. I thought, well, how is it to pour boiling water into flour and also into a bread maker. This is my experience. And it seems only now that I finally tasted the taste of real dough. As I wrote

Natalia, I only found a recipe for custard from Admin, this is it or not. Somehow I don't understand the kneading process in a bread maker: pour out the flour, turn on the program and then pour in hot water and other ingredients. ?

[Elena]

Elena, in x. oven-bowl put flour-450gr., salt-1chl, egg-1pc, pod. oil-1 tbsp. l, turn on x. the stove (I have a dumplings program) and immediately after switching on, pour 240 ml of flour onto the flour. boiling water. After kneading, you leave the dough in x. stove for 10 min. The dough is hot. Let it cool down.

Thanks, I will try! Thank you very much!

[Elena]

Elena, try it. I roll out the dough with my hands, but very thinly. After boiling, the dough is tender, soft and thin. I wanted to thank Tanyulya, but I did not find a separate Temka about this dough.

Will you be able to roll it out on a typewriter?

Natalia, I only found a recipe for custard from Admin, this is it or not. Somehow I don't understand the kneading process in a bread maker: pour out the flour, turn on the program and then pour in hot water and other ingredients. ?

Yes, this is what Tanyulya and I have one recipe and method

Admin, did you roll out this custard with a machine?

Admin, did you roll out this custard with a machine?

Any dough only with a machine, including custard.
At the beginning of this topic, I showed in pictures the ways and principles of working with a typewriter and dough - look

I put the dough on kefir (in my case, on whey) in the bread maker. I put 600 g of flour in / s, poured 300 ml of whey, as in the recipe in the first post. In general, I got sick and tired of re-mixing and adding flour. The dough still sticks and sticks, infection, to the hands. 4 times I put the kneading again with the addition of flour, one horseradish barely got it out of the bucket, like Velcro. He spat, didn't put it anymore, put it in a bowl, covered it with cling film, left it alone, let him rest for an hour, we'll see what happens to him. So far, I don't like this dough, it's problematic.

Have you tried to compare the density of whey and kefir (yogurt) before kneading the dough?
It seems to me that kefir is thicker than just whey, therefore it will take less flour.
And in any case, you will have to add (or not), based on the quality of the flour and the consistency of kefir (whey).

And the dough is great on kefir, if done correctly

Maybe. But somehow I had to add too much and practically nothing has changed. I will try to make a dough on eggs and mix them together 1: 1.

My kefir didn’t work either, I didn’t understand it, everything floated and crawled.

Recipe:
Homemade curdled milk - 300 ml.
Wheat flour - 550-600 grams.
Salt - no
Eggs - no

And what to understand? Flour and yogurt - that's it!

Often the problem is that people get used to go simply by the measured ingredients of the author, forgetting that there can be different consistency of yogurt (kefir), different density, different flour in quality, and so on ...
But, dumpling dough is made in the same way as bread dough - we bring flour and liquid to the desired ratio, the dough should be thick and steep! Any dumplings dough! And even in the process of rolling, sometimes it is necessary to add flour so that the dough does not "float", does not become very soft, since it will constantly soften from lying.

If you remember how our mothers-grandmothers made the dough with handles, then they first rolled a ball of flour and liquid, constantly adding flour, then they constantly added flour to the table, rolled the dough with a rolling pin, and again added it, and rolled it again ... to achieve the desired the consistency of the dough. And they never said: this is according to the recipe, and you cannot correct it! I myself once watched this process
And if you observe the Italians - also, first, the flour is liquid, and when rolling, they must add more flour.

Admin, so everyone succeeds so easily, everyone is happy, but for me, perhaps, this is the first dough that did not work at all, although there are only two ingredients ... I dare not repeat.

Admin, so everyone succeeds so easily, everyone is happy, but for me, perhaps, this is the first dough that did not work at all, although there are only two ingredients ... I dare not repeat.

I can't say anything more
I usually post the recipe after I make it myself, work out the recipe and be sure that what I give should work out

I made a custard dough according to the recipe, mixed it with mine, which was not particularly obtained with whey, and voila, it turned out to be a good consistency, and my wife and I stuck dumplings with cottage cheese and potatoes. Nothing was lost, nothing was thrown out, everything went as intended. Much depends on flour, perhaps. He made buns for 9 kopecks. from our Crimean flour according to the safety method, they rose perfectly. I took cheaper flour, in ATB, and in general it was not that, did not want the dough to rise normally, the buns did not have that softness and the color was not the same, and the consistency, and they did not preserve freshness, well, that’s not it.

[Admin]

Admin, this dough became my favorite for dumplings and dumplings. I made it both on purchased kefir and on homemade yogurt - there were never any punctures, it turns out to be gentle, plastic, and at the same time quite dense and does not break.
In confirmation of my words:

And I have already made the dough on kefir several times (for both dumplings and dumplings), and did not add an egg. I like it so much!

Admin, thanks for the recipe!

[Biryusinka]

Yeah ... in orderly rows, in large numbers, going to the pan ... or! ready!
The number and size of dumplings is very impressive

Biryusinka, cook for health, and let everyone at the table be cozy and tasty!

Very impressive number and size of dumplings

This is my favorite shape (Scarecrow named it Torpedo). I went to my mother, and found this uniform in the closet. She probably spent thirty years there idle. I washed it, calcined it, washed it again and now only form dumplings on it

colored ravioli

But they are ready-made! I cook and dance!

Well, experimenters, damn it, inventors!

Thank you for an excellent recipe, the dough is simply Gorgeous !!! I made dumplings, raviolki with hearts, I'm very happy, Thank you Huge !!! I made the dough simple on eggs, I will try other versions of your recipes.

[lettohka ttt]

lettohka ttt, good health!
Thank you for the kind words, I tried!

Well, experimenters, damn it, inventors!

Tanyusha is something! https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=395337.0

Girls are who in Temko .. advice is urgently needed !!!
On the 26th there are guests .. now we have almost 5 pm on the 24th ..... it's -3 on the street ... they promise to get colder at night ..
question: if I make manti today and leave them on the balcony ... they will not deteriorate ...
I'm afraid that tomorrow I won't be able to cope with that volume of cooking alone .. so I would like to save time at least like that ..

[Divna]

Divna, at -3 will not be lost!