fomca
That's how you sculpt, sculpt, and then - BAM !!!! and ate!

Dough for dumplings with vinegar

This is a children's portion, "in the heat of the heat!" Even more steam is visible. The dough is great! Delicate, elastic. I was worn out with the first batch - I tried to make it in a dumpling machine. And, although one side came out very thin, the dough did not break during cooking, but simply became an "accordion". And those that she sculpted with handles are just lovely in taste and color ...

Thanks from me and my family ... the kids ate too, and mom is happy!
celfh
Oh, what handsome dumplings !!! Good health to you and your family!
Albina
Finally I tried this dough THANKS for the recipe
celfh
To your health !!!!
Oca
I read it to the end, I thought that at least someone would count it in grams - figs for you have you tried to add water or flour to HP when kneading? It flies in all directions! And then it is not clear from the initial kolobok what will come out in the end. And I don't have a glass. There are 0.5 liter and 150 ml mugs. In a glass of HP flour, plus or minus a centimeter, depends on its consistency ...
A separate question about laying the dough: for how many hours should it be left in the HP after kneading? Since the dough contains vinegar, I am very worried that it will peroxide and the gluten will break down.

Special thanks to katerix for her additions about the dumplings
Vasilica
Why not, post # 35 has an answer, about 500 grams of flour. And then this dough is so cool that if there is not enough flour, then you can mix flour on the table with your hands until you need it. And as for the vinegar, it will not peroxide anything, but you do not need to melt it, immediately take it out and well ... give it a rest for half an hour and that's it, you can roll it out
Gaby
Wasp, let's go without nerves, about 500 grams of flour, the dough should be allowed to stand for half an hour - the author indicated this in the recipe !!! and in general, the dough lies perfectly in the refrigerator for several days, one of the girls wrote about this at the beginning and everything is normal with the dough. My dough lay for several days and I dabbled in pasties here, it turned out to be so tasty and nothing sour, the dough is super cool, plastic, rolls out perfectly.
Oca
Oh, girls, thank you so much for reassuring me. I have already received four times, instead of dumplings, it is not clear what, my hands dropped to sculpt for the fifth time. It's so good that there is this forum, which you read and it becomes easier on your soul and all matters are arguing.
IRR
Tanya, thank you very much for the recipe

stuck with cherries - beautiful - nothing broke and did not leak. already
Gasha
Quote: IRR


stuck with cherries - beautiful - nothing broke and did not leak. already

Where's the proof? Well, sho pretty? Show the photo document !!!
Taaaan !!! And IRRka abused your recipe !!! She forgot to put sugar in the dough ... Here ...
IRR
Quote: Gasha

Where's the proof? Well, sho pretty? Show the photo document !!!
Taaaan !!! And IRRka outraged your recipe !!! She forgot to put sugar in the dough ... Here ...

And I haven't inserted photos into my reports lately - otherwise they appear magically in a separate recipe.

: secret: and even more so - there is no sugar - there is another recipe (by the way, Gasha pounded, whined - insert the recipe, insert - feel our beau monde) And I NO, flint next time I'll forget the thread, then)
Gasha
Quote: IRR

otherwise they appear magically in a separate recipe.

: secret: and then even more so - there is no sugar - another recipe

This suggests that your recipes are worth their weight in gold !!! People mine them like golden sand, and you break out !!! Come on! Be a good girl!
IRR
Quote: Gasha

Come on! Be a good girl!
OK,

write down

Dulia with poppy seeds.
you will need five and a paktik with poppy seeds (the rest of the details are in a personal)
Luysia
Gasha, I think you need to be offended by this selfish woman. We give her a recipe for a wonderful dough, and she figwami draws all sorts duli with poppy offers!

Gasha
Oh, Lucy, well, what's the point of taking offense at her? You can beat it !!!
Luysia
Gasha, you are only without fanaticism, okay ?!
Gasha
Lan ... Slap and FSE !!!
IRR
Tanya !!!!!!! celfh,
malicious floaters in the subject themselves without dumplings

Albina
The dough is excellent: I have already sculpted dumplings 2 times and dumplings once. I just want to make it for dumplings.It had been in the refrigerator for more than a week and that's it.
Svetta
I have THANKS for the dough! Just having dined ...
When kneading (made for half a recipe), it turned out that the vinegar was all poured into mayonnaise ... I diluted citric acid and added. They lay down for about 15 minutes, I could not wait any longer, I stuck the dumplings to the table! I liked the dough very much, took it to bookmarks.
kolenko
celfh! Tanya! I have the same recipe in my old notebook. Where did I get it, for the life of me, I don't remember! This dough has never failed! True, I have a note that vinegar can be excluded for dumplings.
I think this recipe should be included in the forum encyclopedia!
celfh
Quote: kolenko

Where did I get it, for the life of me, I don't remember!
Len, where did you get it, I don't know, but I got it from Zhitomir
Creamy
celfh , just got to try your vinegar dough today. I used to use different recipes, even once added strong brewing to the dumplings dough. Your dough was specially rolled out in the thinnest-transparent way and rolled on a dumpling machine with dumplings. None of them burst upon surfacing, all kept the broth juice inside. And they taste good. Thanks a lot! The recipe migrated to the Gold Standard. Here emoticons shout "Bravo" to you and shower you with flowers with gratitude Creamy
Vladim
I love dumplings, but wherever and from whom I tried them - the dough never satisfied me, including my own. Now it is harsh, now soft, now it stretches badly, now it breaks, although my men said that I was capricious, but I always knew that somewhere in the world there is a perfect dough Yes!

SOMETIMES I AM SURPRISED AS A CHILD. THE DOUGH IS WONDERFUL, BUT IS THE FILLING IN THE DUMPLINGS IS NOT THE MOST IMPORTANT AND WHERE
I AM YOU CAPRIC YOU OUR .... OR NOT OUR, NOT IMPORTANT, BUT PLEASE ASK. AND WHERE IS THE RECIPE FOR THE FILLING, Eh ?!
celfh
VladimI, like you, will start from afar
In the very distant 70s, every summer I went to the construction brigade as a cook. Once there was a professional chef on the team. The command is said loudly. He, yes I am. He approached work professionally and made some purchases ahead of time, in bulk. In particular, a pork carcass was purchased. And can you imagine our mental confusion when the main squadron arrived, consisting almost 90% of the Tatars? They weren't ardent Muslims, they just didn't eat pork.
In short, we had to eat this carcass together, and even sometimes the commander of the detachment ran to the light with guests
So here, the minced meat for dumplings is so diverse that it is better to give a recipe for the dough, and everyone will decide for himself what to put inside: pork, lamb, beef or a mixed version.
Well, unless you can remind once again that it is very good to add to any minced meat, among other things, ice water and a little sugar.
And I don't remember whether I wrote or not. This dough is universal, it is suitable not only for dumplings, but also for dumplings and manti
Vladim
....... and would you like to hear from the head of the transport department?
I agree that everyone is free to choose what is closer to him according to faith and taste, I do not encroach on the freedom of the faithful and others. There are a million different stories, and there are probably one, two, three normal and tasty recipes, the rest is perversion, and spices and proportions are the secret of success. Yes, and the bow goes and what does ice water mean and how much and why. You know, someone said a long time ago, surprisingly there are only seven notes, and how many different music.
celfh
Vladim, here I am not your advisor. I make minced meat by eye. Dap hang in grams - I don't know Look at the links, maybe you will find something
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=82180.40

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=82180.20

And at this link Admin gives in grams / kilograms
https://Mcooker-enn.tomathouse.com/in...50979.0

Vladim
here I am not your advisor. I make minced meat by eye.

It's good when the eye is talented.
Thanks for the links, of course I will try to fit it to my preferences. I agree, weighing in grams is nonsense, well, except in bread, everything is subtle there.
But the ice water? You have not told why and why and when and how much Maybe in just 2 words, eh?
Thank you very much.
rinishek
ice water - 2-3 tbsp. l. add 0.5 kg of minced meat after the minced meat has already been mixed, or rather at the end of kneading
instead of water, you can still add tomato juice - also cold

cold liquid d. b. probably so that the protein does not curl, but for what - so that it was juicier
Vladim
.... well, I read and saw enough .... I spit out all over the place, I understood why the water was needed .... I left for minced meat ...

THANKS TO ALL!!!
Lisss's
Vladim, ice water in minced meat is our everything! in production, crushed ice is generally added to minced meat for sausages - boiled sausages. it is imperative to beat it well with water, the minced meat becomes juicier, more luxuriant from this, such a straight rubbery appearance, fluffy, and not smudgy. technologists explain this by the influence of cold on the coagulation of protein in meat, I read about this in our topic about homemade sausage. look, there is a post explaining in great detail the biochemistry of the process
Vladim
........ about homemade sausage. look, there is a post explaining in great detail the biochemistry of the process

Mercy for a tip It was later and now he has not died of hunger ....... the dough is on the way but the minced meat? Need to buy
Giraffe
Quote: Lisss's

I read about this in our topic about homemade sausage. look, there is a post explaining in great detail the biochemistry of the process

And tomorrow the guts will be delivered to me and I will also read: yahoo: If they also give me a link
Vladim
I read about this in our topic about homemade sausage. look, there is a post
Giraffe
Well, I meant a specific link, so as not to look for it ... Suddenly it is near someone
Lisss's
read about sausage here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110264.0



look at the posts there Snay, from February 12, 2011 and earlier - just about cold water and he also gives production recipes for sausages in the subject. you can see his messages through his profile, there is just almost everything about sausage
Giraffe
I knew that I would not be thrown into the abyss of the search, thanks!
IRR
Quote: giraffe

And tomorrow they will deliver my guts



Tan! transplantation?
Giraffe
Yeah, the underground trade in internal organs
katerix
although I unsubscribe with a delay, here is my experience with minced meat ... just the season for dumplings begins ... especially who do not eat pork ...
VEAL-BEEF per 1kg of meat
1 minced meat as small as possible, depending on the age of the animal's meat, twisted a couple of times, well beaten ... then freeze
2 salt - undersalted
3 minced onions never blender !!!, only by hand with a knife, maximum fine bernen grater for onions - 300-400g ... you can press down slightly with a crush if the children are picky
4 egg
5 vegetable oil - steamed oil ... the meat quickly absorbs into itself and you will not notice it after kneading ... but the meat from this is juicy and soft
6 cream
7 a couple of garlic cloves through a crusher
8 spices (black pepper is a must! Bay leaf powder + to taste for an amateur)

I need 4 kg of dumplings at least a week, my children are such lovers! there is time and extra money on this ... not everyone can understand what kind of meat goes ... many do not like beef and do not believe in its juiciness, they think that I mix either chicken or some other minced meat ... therefore, I give it first for testing and then I say that inside, well, I honestly admit that only beef! ... it's very juicy inside the dumplings
Lisss's
celfh, Tanya, here I came with thanks! dumplings with potatoes from the dough according to this recipe are just excellent elastic, not "porridge", but not rubber, but exactly what you need! thanks for sharing the recipe!

p.s. I put flour exactly 500g
celfh
Lyuda, I'm very glad that I liked the dough
kirch
And I made dumplings with potatoes on Sunday. The dough was made with vinegar for the first time. I liked it very much.I measured the flour with a glass. A piece of dough is left in the refrigerator. I'll stick something on tomorrow. Thank you
Lisss's
and I have a small piece left, I ordered my husband to buy cherries if everything goes well .. tomorrow I will have breakfast with dumplings with cherries shhh
kirch
Quote: Lisss's

and I have a small piece left, I ordered my husband to buy cherries if everything goes well .. tomorrow I will have breakfast with dumplings with cherries shhh

This is said to the place. I have my own frozen cherries. I'll stick it on myself. Husband doesn't eat that, poor
Albina
Now I only knead it for dumplings-dumplings
Lisss's
and to whom fresh with cherries ?? for whom + 300g to body weight will not interfere?

Dough for dumplings with vinegar

sculpted with frozen cherries without defrosting, and added 0.5 hours. l. sugar in each. mmmmm
Giraffe
Well, finally I saw dumplings with frozen cherries. So you say you can do it?
Lisss's
delicious, yeah, it defrosts during cooking, delicious
Giraffe
Boom to do. And what will it look like in winter ... but on New Year's Eve, cooler than snowdrops

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers