Dumplings, dumplings, noodles. Questions and answers.

maybe many do so, but I'll share it just in case. Instead of waiting an hour with a penny while making dough on dumplings. I just wait for the end of the 2nd batch (stop the process) and spread the dough. Then I put the 2nd portion, while we make from the first batch - the second is ready. It takes 40 minutes for two servings.

My wide noodles are cut from any thickness, and small noodles only if the dough dries up a little, and does not cut through. I also ordered a noodle cutter in the Book World. Can I fix it or not - I don't know. I am trying to adapt, so far with variable success. I don't dare to disassemble

If the dough is done ONLY on eggs, that is, without WATER and REST OIL, then everything will be cut wide and small.
CHECKED.
And the calculation is simple - for 1 medium egg - 100 grams. flour x / bakery, but it is better to take Italian (type "00", for me Farina is good).
It does not work out that way, just, as previously advised, dry it.

In jelly - how's that? Something doesn't slow me down with dumplings with cherries and jelly or jelly with cherries?

Prepare dumplings as expected. Boil them in water or steam - whatever you want. Place on a large, flat dish. Cook separately from the seeds and a small part of cherries (very small), such as jelly (pour cold water with starch and sugar). Then pour your dumplings spread out on a dish hot. You don't need them to swim there. It is enough to water them a little even without completely covering them. When they cool down, and even stand in the fridge, you will get dumplings in cherry jelly. We always eat them cold and with sour cream on top!
Maybe a perversion? Not?

If one chicken egg is 60-70 grams, then you need to multiply by the number of chicken eggs in the recipe.
And already on the scales with quail eggs to gain the necessary weight to replace chicken eggs.

This is me, from the point of view of mathematics.

And the standard recipe is for 100 grams of flour you need to take 1 chicken egg.
And for 400-500 grams of flour - you can add 2-3 tablespoons of vegetable oil, in any case, I add.

Although there are dough recipes that depart from the classics (like fewer eggs and changing them with water, but then the dough will be less steep)

Girls and boys, for several years now I have been replacing half of the noodle flour with semolina. The product tastes like Italian pasta.

But please tell me:
It seems to be generally accepted that only durum wheat flour should be used for pasta and pasta.
Are you ignoring this fact? Or do you find such flour somewhere?

But please tell me:
It seems to be generally accepted that only durum wheat flour should be used for pasta and pasta.
Are you ignoring this fact? Or do you find such flour somewhere?

Buy, for example, Nordik flour and good quality chicken eggs, those that are hard boiled are easy to clean and have a strong chicken smell. The question will disappear by itself.

But please tell me:
It seems to be generally accepted that only durum wheat flour should be used for pasta and pasta.
Are you ignoring this fact? Or do you find such flour somewhere?

I really ignore this fact. I take 400 g of any premium flour, three large eggs (preferably with a bright yellow yolk - for example, Okskoye), 1 tbsp. a spoonful of sunflower or olive oil, a little milk and 1 tsp of salt. I interfere with everything in the HP on the "Yeast dough" mode for about 20 minutes. I take out the finished dough (it is densely plastic and slightly shiny), put it under the bowl for about 20 minutes, roll it out with a noodle cutter for 4, and then for 6 and cut the noodles I need with a noodle cutter (narrow or wide).I dry it on a wooden dryer and put it in a canvas bag. The noodles are never boiled during boiling, and the flour does not separate, that is, the broth remains transparent. Yellowish noodles (see post 721). Yield 560 g of noodles (dried).

[Panevg1943]

Panevg1943, I have a question for you. I want to make noodles according to your recipe. And in it you indicated "a little milk", and this is how much? One Art. l or two? The photo of Vesy noodles hit me on the felling.

[Panevg1943]

Panevg1943, I have a question for you. I want to make noodles according to your recipe. And in it you indicated "a little milk", and this is how much? One Art. l or two? The photo of your noodles struck me on the felling.

Rusya, I added 2 tbsp. spoons of milk and not immediately, but during the kneading process. Flour is different, so look at the dough. It should not be sticky, but plastic. Usually the ratio is taken: for 450 g of flour, 210 ml of liquid, including eggs, butter and milk / water. Success!

and who can translate the thread recipes?

steamed yeast dumplings. since the photo is mine, respectively, the dumplings are not mine :)
I made dumplings from yeast dough on a newly bought plastic dumplings. they do not creep in the water! (as I did, there are no pictures :))
It's mega delicious! Last summer I was in Western Ukraine, it was there that we were treated to such a miracle. I took the recipe from the owners, but I haven't made it myself. find a recipe - type in the appropriate topic.
pysy: these are dumplings with poppy seeds, sprinkled with grated chocolate.
and with jam are. and with all sorts of other goodies

Lyudmilka, only dumplings with poppy seeds have a difference from others - dumplings, only they were blinded, must be thrown into boiling water.

Rina, so in sweetki they are steamed yeast. Here he will write a recipe, then we will clarify. And, by the way, why should they be immediately thrown into boiling water if they are boiled? Then how to pull it out, some will be digested, the other, on the contrary

Probably, there are even more recipes for dumplings than borscht
It is believed that ordinary unleavened dough creeps up when stuffed with poppy seeds prepared according to all the rules (that is, poppy seeds pounded in macogon - a special mortar). Therefore, it is necessary to quickly dip it into boiling water so that the dough "grabs". And about readiness - I don't know, I didn't cook it myself. Maybe they tried to cook them in four, six or eight hands. A hostess with the skills to sculpt one dumpling takes several seconds, so it takes a minute to cook 4-6 dumplings and the difference in the moment of readiness is almost minimal, that is, they could already be caught simultaneously. Or on the basis of surfacing.

[Sena]

Sena, cool! Must try !!! I was in my youth .. in grade 7-8, I stayed on the farm myself, and so I wanted to feed my dad deliciously !!! The cabbage was stewed and I decided to stick dumplings ... but I hate the sculpting process itself, until now !!! Therefore, I decided that the size was not fundamental, and stuck on a dumpling machine, dumplings with stewed cabbage .... I really liked it, of course, so easy and fast !! But dad was shocked !!! After eating a bowl of my mini-dumplings, he still didn't understand. and where is the meat? !!!!

This year I was making dumplings with buckwheat and mushrooms from yeast dough during Lent - everything turned out very nicely. and most importantly, as I noted for myself, the advantage of this dough is that not a single dumpling is boiled. although these were my first experiments with a plastic dumpling maker and ... kgm ... the appearance of dumplings left much to be desired at first

In general, the dumplings have been lying around for a long time! Not really to roll around, but it caught my eye all the time, I put it in such a way that it would catch my eye. and so for almost 10 years. I have never made dumplings in my life, apparently it slowed me down. But I tried it. The minced meat, however, was wound up on a whole army, so I used the dough, and put the minced meat in the freezer.
It is done even the first time with a bang! We ground the first two portions at dinner, the other two daughters finished eating within 3 days. A terrible lazy person and to cook something for her - it's easier to stay hungry. Nevertheless, on the last, third day, she called us when we were taxiing home from work and asked in a plaintive voice: can I milk the dumplings?
So - the dumpling maker is a cool thing.
She rolled out the dough very thin, maybe. I do not like thick dough in dumplings.
But I did not like the minced meat in its pure form, I'll go look for recipes for meat filling. Pure meat is rather harsh.

[Eleanor]

Eleanorso that it is not hard - add about 1/4 to 1/3 of the onion.

The other day I made in the proportion of 2.5 kg of minced meat and 700 g of onions - so my son said that it turned out a little tougher, like I needed more onions.
In some versions - put the same amount of onion as meat, but this is not for everybody.

I also always add cream, as much as it takes, to make it softer and juicier.
Lard also adds juiciness and satiety, otherwise without lard they are like dummies - you can swallow ad infinitum and still cannot eat

Thank you very much! I'll go defrost the minced meat and knead the dough, it is necessary to make dumplings. At the same time I will peel and scroll the onion.
Thank you!

Siberians taught me that minced meat on dumplings should be minced twice, but a lot of onions should be added only the second time. and if the minced meat is not fat, be sure to add some water.

[Eleanor]

Eleanorso that it is not hard - add about 1/4 to 1/3 of the onion.

In some versions - put the same amount of onion as meat, but this is not for everybody.

Mother dear !!! Will it not be bitter? I once gave a little more to cutlets than usual, so there was such bitterness!

And I add milk instead of water. And if the minced meat is low-fat, and then a bit of melted butter. But it is better, of course, when fatty pork is included in the minced meat.

[artisan]

Mother dear !!! Will it not be bitter? I once gave a little more to cutlets than usual, so there was such bitterness!

artisan
I don't know what about half, it seems to me there will be only one herb, you won't feel the meat at all (it's just that somewhere the other day I ran into a minced meat recipe for manti).
But 1/3 or less is normal, the onion will become slightly sweet during heat treatment, there should be no bitterness.

And I also have a manipuseny addition to the minced meat - juniper - a little - just a couple of berries per kilogram of minced meat - grind into powder with salt in a mortar.
And I'll tell you the taste mmmmm ...
(I had to trick this, because I don't like black pepper, and it turned out that it is very classy with juniper)

and I add a little vegetable oil to the minced meat, I was taught this in Irkutsk and also herbs and dressings from the bulldozer, to which the hand will reach.

[artisan]

Mother dear !!! Will it not be bitter? I once gave a little more to cutlets than usual, so there was such bitterness!

and it will not be bitter. at mnu kum manti does, so throws onions 1 to 1 into minced meat. it comes out very juicy and tasty. artisan , can you get a poisonous onion? I managed to buy one this winter. so in a fur coat, even though she poured boiling water over it for 10 minutes, it was still bitter and smelled of raw onions. but there is one that, at least like his apples, is juicy and sweet :)
yes, and it is still good to add cumin to the minced meat. delicious.

[sweetka]

sweetka, exactly !!! We buy onions in the fall, so this is the second year so thermonuclear !!! So I presented these dumplings ...
And with sweet, yes, I agree!

yes, and it is still good to add cumin to the minced meat. delicious.

zira is cumin .. i love too

I love Zira. I put it in manti, but not in dumplings. Motivation: manti - Central Asia, zira from there. And dumplings from the Urals (I know about the Chinese, of course), they contain onions, garlic (by the way, I don’t put garlic).

Yes, yes, yes, I also heard a whole battle on the TV set of culinary specialists about dumplings, in some ways they agreed, in some they disagreed, but in one they completely coincided - do not put garlic in dumplings, this is how they put it, in dumplings "the taste of meat ages"! How! I remembered this, but the minced meat itself somehow passed on deaf ears. Well, there with mushrooms and something else. But it seems to me that dumplings are necessarily meat or fish, however, I have not eaten fish and will not eat, somehow it is strange to me6 boiled fish with boiled dough.But all kinds of mushrooms, potatoes, cherries, cottage cheese are dumplings. I also love them very much, especially with cottage cheese, but I need a lot of cottage cheese there.
And, in general, of course, it's a shame, but my great-grandmother (I did not find her) was from Irkutsk, my mother recounted how they cooked dumplings with the whole family (and the families were huge). they got together and for several days only did what they sculpted, sculpted, it began as soon as frost set in, because they froze them, then poured them into large linen bags and hung them in a barn, blown by all the winds, on hooks to the ceiling. And then every day they ate this business. In addition, the soup is dumplings: this is when the water is not thrown away, but there is oil, a little vinegar. separately fried carrots and onions in plates and forward, with large spoons! And they also canned the greens for the winter, that is, they cut them finely and mixed with salt and poured a centimeter of salt on top of it and they always had fresh greens, which they also put in all dishes! Here is my dream: to hit the road to Irkutsk and take a ride on Lake Baikal, but at a price it is 3 times more expensive than a trip to Paris!

and if the minced meat is not fat, be sure to add some water.

I, as a native Siberian, confirm that our minced meat has always been low-fat, cold water was always added there for juiciness, but the onion is only finely chopped, being passed through a meat grinder it loses juice. And in a dumpling, juiciness is very important.

I forgot what they are called, on * P * or what .. our people from the Far East should know.
Here's what we found in a quick way:

Lyapota

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for a couple
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Poured khinkali. I just ate yesterday. These are exactly the same rounds a close friend of our parents cooked for us yesterday. Well, I ate too much. True, among the Georgians they seem to be non-yeast. Dough preparation somehow bypassed me and I did not have time to catch it.

! v = nCucP-b_0J0 & feature = related

In Buryat it is buuza, but in the people it is posture. Delicious dish.

In Buryat it is buuza, but in the people it is posture. Delicious dish.

it is Siberian, but in Chinese pian se or something else, as I understand it, they finally have a tremendous darkness of varieties of dumplings.

I want to ask you!!! Has anyone made wonton dough-ready? I bought and was confused. The appearance is wonderful. Smooth, sprinkled with either starch or flour. And sculpting is awful. I smeared the edges with an egg, sculpts, but sours, the filling also soaks them. I was afraid to cook, fried in oil. very tasty, but do not cook one at a time immediately after modeling.
What am I doing wrong?

Dear hostesses! And I have a question. For the first time I made dumplings. Made minced meat with onions and eggs. The filling turned out to be harsh, could it be from an egg? And one more thing: there was a lot of minced meat and I put it in the freezer. Can it be stored and for how long? Minced meat - rolled meat, with raw egg and onions.

I never add an egg to minced meat on dumplings, it really gives density, which is simply necessary, for example, for cutlets to maintain their shape, but dumplings (cheburek) mince are not needed at all. Minced meat on dumplings should be much thinner than chopped cutlets or chopped beefsteaks, it is advisable to chop the onion finely, and not skip through the meat and it will be juicy and tasty
It is not advisable to freeze minced meat with onions, since when frozen, onions and garlic give an unpleasant aftertaste

I never add an egg to minced meat on dumplings, it really gives density, which is simply necessary, for example, for cutlets to maintain their shape, but dumplings (cheburek) mince are not needed at all. Minced meat on dumplings should be much thinner than chopped cutlets or chopped beefsteaks, it is advisable to chop the onion finely, and not skip through the meat and it will be juicy and tasty
It is not advisable to freeze minced meat with onions, because when frozen, onions and garlic give an unpleasant aftertaste

For eggs I agree completely +100 - they do not need minced dumplings.
And if on cutlets - so it is better to add them after defrosting, immediately before frying.

As for the garlic, it probably gives an unpleasant aftertaste, I don't like dumplings with it, in principle, so I never even froze it with minced meat.

But for the onion I will say for sure - I twist the minced meat immediately with it, so that later I don't feel any unpleasant aftertaste after defrosting (although I'm terribly picky about tastes, I just can't stand boiled onions at all),
and to make it especially tender - I always try to add to the defrosted minced meat, if not cream, then at least milk

Thank you for the future. Households liked the dumplings anyway, but next time I won't add an egg.

For the first time I started making homemade dumplings - they are small, they replace pasta, they are suitable as a side dish, for soup ...

If at home chickpea aunt, sorry pasta - we make homemade dumplings ...

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It would seem that the dough is ordinary - but how it transforms in finished form!

Try it - you won't regret it!

Bon Appetit!

Admin, I looked at your recipe, yes - delicious.
And what is this form for dumplings? Where did they take it?

It is called a "set for making dumplings", bought a long time ago through the Internet

Admin, thanks: flowers: delicious. I love these things, they are called Spitzels,

Your device is wonderful, but I have it in the form of a grater ... I liked yours better, in general, once upon a time granny did it through a colander.

Please tell me, how do you pinch dumplings?

Admin, I looked at your recipe, yes - delicious.
And what is this form for dumplings? Where did they take it?

Here I showed a photo of this 🔗