Machine for making dumplings, ravioli

But for me, on the contrary, minced meat takes much more than dough ....: pardon: About 35 to 65% ... Somehow weighed both ... And I don't make dumplings every day .. Once every two or three weeks, now, the children are eating dumplings and dumplings, which we have glued to them, frozen ... And I am too lazy to mold for myself .... The husband is already looking sideways in the direction of the purchased ones ... In addition to dumplings, we also sculpted dumplings ... Only cabbage ones turned out poorly ...

And for me, on the contrary, minced meat takes much more than dough ....: pardon

for myself, I make the tesa thicker, so as not to think about food longer. I roll it out to the guests in the thinnest, then the minced meat really goes smartly, but the dough remains, well, cut the noodles to eat right there - it's quite normal.

So, I don’t remember ... what does it mean not to think about food? I remember about her forever .... Simply, for the two of us with my husband, now after work, I don't feel like sculpting anything at all .... And my husband asks for dumplings ... I bought dough for the Wontons ... Lies in the freezer. And so, I cook something simpler ... When the mulka arrives, it will be more fun ...

what does it mean not to think about food? I always remember about her ...

Well, who forgets about food for good? No-no! I remember her, but it's better to remember her when she is inside, and not waiting for preparation.

Thanks for the report!
I wondered which machine is better. This, or presented by Natay on page 4
It seemed to me that your machine requires additional rolling out of the dough by hand, or am I wrong?
Thank you!

PS: all the same, I mastered and read the entire branch to the end. No questions
Rather, there is, I have not decided for myself which is better

The piece of iron wins over a plastic toy in many ways.
But!! It is better, of course, to do everything by hand, there are fewer dumplings, but the taste wins ..
And besides, you can't eat ONE dumplings !!

The piece of iron wins over a plastic toy in many ways.
But!! It is better, of course, to do everything by hand, there are fewer dumplings, but the taste wins ..
And besides, you can't eat ONE dumplings !!

This is largely a controversial issue.

[Louis]

So, sir ... I'm telling you. My relatives, fueled by my descriptions, bought this miracle in the summer ... But the test was waiting for me. I took this thing to my home, decided that today there will be dumplings ... I made the dough from 2 kg of flour, 3 eggs and a liter of water ... Vegetable oil, of course. But, different flour happens - the dough came out not just tight, but what a horror ... I sit, I suffer. The husband's minced meat is a bowl ... Again, it doesn't look like a paste. Meat, onions, spices ... Timidly ask, maybe I should twist it one more time? Then I say, they say, let's check their typewriter, what if something is wrong .. They will mutter that we have syruped them .. And it really is not so !!! Rolls are not spinning !!! The husband disassembled this infection, and there the gear flew off ... They didn’t fit (they didn’t twist) the bolts ... The husband sparkled with his eyes menacingly, they say, she’s a goof herself, she also signed a lot of people. on this bandurrra ... !!!! ... I timidly hint that today is no swearing, a holiday ... of unity. ... Self-tapping bolts cannot be found today ... Weekend ... la me on the mezzanine, there was .... He repaired this bandura ... We sculpt ... The dough is tight, but ... does not break. Defective ones - at least, they were torn "on the belly", but just as easily they got stuck up ... The main thing is that a dispenser like Louis, it is a hundred times more convenient than the other ... The dough has never been twisted with a screw !!! While the relatives were waiting, they used up all the dough ... The minced meat is still there ... I take another flour (Makfu), the same 2 kg, three eggs and a liter of water ...Another thing ... The dough is soft .. Well, about 30 dumplings were spun, the rest was left to relatives, in the end, whose unit? Let them twirl ... So that ... I don't even know what to say ... Does it depend on the dispenser or something else? But in this machine, the handle turns tight ... It was assembled in the most obscene way ... Yes ... But with the disgusting quality of the flour, the dumplings turned out ... And the minced meat is very soft, not paste-like ... husband, comparing two machines, just bewildered ... Why is there such a corps de ballet with the first typewriter, and this one, although it came somehow assembled, but it works ... Right now I am sitting, writing, but I have no sound thoughts about this. The first dough was not just tight, but too ... it would have been hard to roll it even with a rolling pin ... And there are eggs in it ... Well, there were a few cracked, but they easily pinched ... And I kneaded the dough with my hands, not harvester ...

[Irochka]

Irochkaprobably, the Chinese (and their products), as well as the Russians, cannot be understood with the mind ...

The piece of iron wins over a plastic toy in many ways.
But!! It is better, of course, to do everything by hand, there are less dumplings, but the taste wins ..
And besides, you can't eat ONE dumplings !!

Well there was no mmm * 3
After much thought and watching the video posted here (which played a decisive role) I ordered a plastic robot
My wife will not forgive me the dough sheeter in the kitchen either. Well, I want to, as always - without unnecessary fuss.
Unsubscribe after the first use))

[Eugene true]

Eugene true, good luck, you brave man!
If you succeed too, perhaps I will swing it! ..

Thank you
For some reason I have no doubt that everything will work out. The Chinese succeed, our co-contenders also succeed)
I love to cook and my hands in this business grow from the right place

A Bekker bk 5202 dumpling machine came across on the Internet. Price: yahoo: Write a review if anyone has used this

She is inconvenient, and flimsy

[lushka]

lushka
And yet, in this dumpling machine, you need two strips of dough, on both sides they are like towels on a hanger, and between them put the minced meat, on each dumpling with a spoon or from a bag with a cut off corner, or use a pastry bag, and turn the handle only for one dumpling, and then fill the cycle with minced meat, turn it over and repeat. A tape comes out, from which ready-made dumplings are torn off, and the excess dough into a ball and rolled out again, that is, this is a frog-type mold - there are a lot of such in the bazaar - put on a shaft, if figuratively imagine it
Here you will not be able to load the minced meat into the hopper and serve and twist the dough .. That is why it is so cheap, but cheaper by hand with molds or simply by hand to blind.

During these 6 hours, I managed to try 4 dough recipes, a total of 4 types of filling and made more than 5 approaches with different filling options.

No, in the end I ate the paki dumplings, fed my own and even froze them, but I didn’t freeze as much as I should have, and considering that the bulk of the dumplings were made already at the 7th hour of my suffering, I didn’t particularly enjoy the process. received. Now the chronology of events:
2 types of minced meat are prepared:
- From turkey - quite plastic
- Beef + pork 50/50 on a medium grinder mesh.

Attempt # 1. Prepared dough "Simple dough on eggs" on the link https://Mcooker-enn.tomathouse.com/in...smf&topic=50979.msg236934

I give the recipe here:
Recipe:
Flour - 500-600 gr
salt - 1 tsp
eggs - 2 pcs
water - 100-150 ml.
vegetable oil - 2 tbsp. l.
I indicate 100-150 ml of water - since the dough is prepared differently in the bread maker and in the combine.
Eggs hold the dough together, which is important when cooking products, and the butter makes the dough not so dry and elastic.
And I'm taking minced turkey to work. Nothing comes out. The dough is breaking. Empty dumplings come out beautiful, but as soon as minced meat reaches them, that's it. The dumplings are torn in the center. Bummer ... but I wanted to immediately and beautifully. What to do next? I go to our forum and find a recipe for custard dough:

Attempt # 2

- flour - 2 glasses
- water (boiling water) - 3/4 cup
- vegetable oil - 2-3 tbsp. l.
- salt - 1 tspl.

The result is exactly the same as the first time. Even worse in my opinion. Nevertheless, it was still possible to get a couple of decent dumplings from this shaitan machine.

Thoughtfully scratching my turnips and knocking on a personal to my friend Round. Fortunately for me, Kamrad Krugly (many thanks to him))) immediately responded and I already did the third batch according to his recipe:

Attempt # 3
500 grams of flour
250 milliliters of water
2 tablespoons butter
1 teaspoon salt
After half an hour, they will stand to give the dough in the refrigerator.

And he used minced pork and beef.
ALL-RAV-BUT-ALL-RVET-SYA AAAAA !!!!! The wife came running very on time with Barboval drops. He grunted a glass of drops and continued his delights. I have never had such a culinary fiasco in my life.
I moisten the minced meat with water in order to give plasticity. The result is zero.

Again, I take off everything, take out and put the dough on yogurt, found on our forum, to knead:
- Sour milk 300 ml
- flour 550-600 gr.
- no salt, no oil

In the meantime, while the dough is being kneaded with yogurt, I once again wash this wonderful technique in order to make dumplings with cottage cheese for the sake of experimenting with the plasticity of the filling and try No. 4

Attempt # 4
- dough according to Kruglyi's recipe from attempt # 3
- filling - grated cottage cheese with sugar + 1 egg. It turned out to be very soft and pliable and fluid. Just airy.

The result is already clear to you. Fi-goo-shki. Or nifigulechki. What's in profile, what's in full face ...

Meanwhile, the yogurt dough is ready. Again my shaitan-typewriter and try # 5.

Attempt # 5
I preliminarily pass the available minced beef and pork through the finest mesh of the meat grinder, add vegetable oil to it, and stir everything with a mixer.

My wife is already sitting tightly in this very topic dedicated to dumplings and is studying the experience of our comrades, reading out the most important points to me.
As a result, the following actions were additionally carried out:
- the holes of the flour dispenser are open to the maximum
- periodically a part of the flour from the dispenser is thrown off with a finger into the hole on the knife
- as soon as a torn dumpling appears, the process stops, the lid of the meat supply compartment opens and the pressure of the meat is released by unscrewing the plastic threaded rod a couple of turns.
After all these shamanic actions, the process, one might say, went and I more or less successfully used what in the end did not go into the trash bin - the remains of dough and minced meat. If we talk about the percentage of marriage, it was still too large - somewhere around 30-40 percent for sure. Some of the defectives were successfully covered with their hands, But 10 percent were lost somewhere irretrievably, as a result, they suffered the same fate as in the first attempts. They were torn, minced meat, everything that did not stick to the dough was returned to the general minced meat, and the soaked dough went to the trash bin.

I did eat some dumplings. What is most interesting, I liked the yogurt dough the least.

What is still not clear: I will start to release the pressure of the minced meat not at the last attempt, but a little earlier, did something work out or not?

Here I sit now and chukha turnips ... then someone wrote about the fact that he ordered such a machine for a neighbor and they did not succeed either, but when their machine came, everything worked fine. Next week I am expecting the arrival of the typewriter I ordered for my parents, so I plan to check it too. If everything goes well, I will load the same dough and minced meat into mine. Then it will be seen. In the meantime, I will listen with interest to your thoughts on this matter.
I have everything for today)))

Above was "on cats" - on dumplings with potatoes to practice .... The dough for a start - without eggs, but with a couple of tablespoons of vegetable oil

Above was "on cats" - on dumplings with potatoes to practice .... The dough for a start - without eggs, but with a couple of tablespoons of vegetable oil

What would that change in principle? Moreover, I made 3 of 4 types of dough without eggs. Well, in the role of "cats" I played cottage cheese.

For some reason it turns out badly with cottage cheese. How many times I tried it, only once it turned out ... And the dough should not be either custard or curdled milk.Suitable for hand sculpting, but in this machine it breaks ... I ruined so much dough until it turned out .... And with potatoes, it's easier, and throwing away the marriage is not so sorry, well, they are molded more carefully. Recently I have already adjusted myself and began to add eggs to the dough ... Almost nothing was torn. I also let the dough lie down for at least an hour ...

[matroskin_kot]

matroskin_kot

Eugene true

Hello prospectors! (sarcastically) because in order to wash a handful of golden sand - dumplings in this case - you have to shovel a few cubes of soil and at the same time have a lot of running water so that you can wash all this economy every minute.

And seriously, more than once I remember the proverb - cheap is not good.

Still, the iron unit (see page 7) has somehow shown itself quite well in work, but they do not look for good from good.

As for the number of dumplings, 46 pieces for one filling of minced meat in the bunker is SO much that in an hour and a half of work my Indesit is already with the "pregnant" dumplings in the freezer, in three rows on the stacks .. There is no waste. And - which is very important - after that, this unit does not need to be washed or dried (except for the minced meat bunker) - I swept it with a brush or vacuum cleaner and collect excess flour and - the device is in a box and on a shelf. LONG!

I sympathize, but it's still better, I think, to do without a tambourine and shamanic dances in obtaining and preparing food for future use

Eugene true
Nevertheless, I'm sure you will succeed, adapt .. Try the dough, just flour and water, a ratio of 4: 1, or even slightly steeper, and the dough should always soak under a bowl or in plastic for 20 minutes, and ideally put the refrigerator in, after cold treatment - in cling film! - the dough becomes very plastic.

What would that change in principle? Moreover, I made 3 out of 4 types of dough without eggs. Well, in the role of "cats" I played cottage cheese.

Zhen, don't worry, you have to get used to the unit, we all went through this.

Good day, Bakers! At the beginning of this temka there is a photo of a Chinese dumpling machine. then it was said that they are not yet on sale, if I don't confuse that. Somehow already this fall I went to the page that I saved on the Internet. And I was given that they are no longer on sale. Does anyone know if this Chinese typewriter can be ordered for now? : girl_curtsey: If possible, then drop the link where you can order

Good day, Bakers! At the beginning of this temka there is a photo of a Chinese dumpling machine. then it was said that they are not yet on sale, if I don't confuse that. Somehow already this fall I went to the page that I saved on the Internet. And I was given that they are no longer on sale. Does anyone know if this Chinese typewriter can be ordered for now? : girl_curtsey: If possible, then drop the link where you can order

According to my information, they are not on sale now. Were recently on aliexpress, but the prod curtailed the trade for unknown reasons

Black_cat, you write that about molds for dumplings and pasties of the "frog" type (I don't know how to call it correctly). And how do you cut circles for them. Yesterday I rolled out the dough on a noodle cutter for the first time. I liked it very much. The dough is thin, even in thickness, the circles were cut out with a glass. It didn't cut very well. We sculpted it with our hands. And I would like to know these molds are convenient? And the main thing than cutting out the mugs.

[kirch]

kirch

Turn the mold over to see the disc cutter. You cut it with them, right on the table, and put it in a pile, dusting with flour so that they do not stick together,
Then, on a strip of parchment, gulp the minced meat balls, and it will go very quickly - put a disk of dough on the mold, in the center of the minced meat, along the rim with a brush dipped in water (or an egg), and bend it in half, you don't need to press hard
Only I do it a little differently - not immediately in half, but put the minced meat and I just pull half of the dough of this circle on it, and then squeeze
and all
(As I hope I have explained clearly)

[Eugene true]

Hello prospectors! (sarcastically) because in order to wash a handful of golden sand - dumplings in this case - you have to shovel a few cubes of soil and at the same time have a lot of running water so that you can wash all this economy every minute.

And seriously, more than once I remember the proverb - cheap is not good.

Still, the iron unit (see page 7) has somehow shown itself quite well in work, but they do not look for good from good.
Eugene true
Nevertheless, I'm sure you will succeed, adapt .. Try the dough, just flour and water, the ratio is 4: 1, or even a little steeper, and the dough always needs to lie under a bowl or in polyethylene for 20 minutes, and ideally, put it in the refrigerator, and after cold processing - in cling film! - the dough becomes very plastic.

As I said above, I really didn’t want to buy a dough sheeter. Moreover, the video of Krugly's comrade with his beautiful dumplings was a decisive factor in the choice.

Ratio 4 to 1 you say? Wouldn't that be TOO cool dough?

Noooo !! No 4 to 1 !!! I do it - for 1 kg of flour 500 ml of water ... But the flour is different, I made it from two types of flour on the same day, but the dough was completely different

Therefore, the flour should be added gradually and the consistency of the dough should be monitored. Do not forget vegetable oil. A couple of spoons. You can still beat the dough well on the table for elasticity ...

... But the flour is different, I made two types of flour on the same day, but the dough was completely different

By the way, I heard out of my ears that our Kiev bakers complain that this year flour has a low gluten content (I am so, as a self-justification). Although I used the KMK our best flour "Kievmlyn"
On the next weekend I want to experiment with the Russian "Macfoy". Well, as they wrote here, I will look for gluten (gluten) on sale to add to flour.

And where to go from the submarine?

It is this consistency or "as they like" that is advised by the manufacturer (or seller of plastic)

P-please, I will write down in more detail)))
Where can I find the manufacturer's recommendations? This is the same stone dough will not? Has anyone tried such proportions?

PS: Wow what I found on the Chinese site. Google translator is of course good)))
🔗

Here's where to find a video of fellow Chinese? If you do not feel, then at least visually look at their dough.

Initial use Special note:
One, and face: before using the familiar "manual", but in the ground part of the specific content of wet and dry due to the climate is different from flour of varying strength of gluten, please note: not perfect, and the surface, (type warn about the different content of gluten in different types of flour) and a good surface to stand for 20 - 30 minutes (awake surface) and this is like letting the dough stand for 30 minutes) , use dry flour to knead the dough with a stick diameter 3 cm long spiral, sent into battle on the rolling surface. (and this is probably the process of serving the dough, not as in the video from Krugly, but to mold a stick of dough and serve this sausage to the auger. But what's the difference?) And when used will produce excellent surface shake too tight, gear noise, loss of detail, All this threatens us if the test is too tight) lack of dumpling skin sides are shapeless and so on. (but this is too soft) Surface too soft, easy to nonintact shapeless dumplings, dumplings or not,
second, the refueling system: Read the "instructions" of the content, meat joint twice, but also avoid their own meat meat muscle connection caused by adhesions (but here it is not at all clear what kind of "hinge 2 times" and why should I use my own meat), food particles are not too large. Please note that filling in some less water, the first oil to use more points, Well, it is well said about the first oil. I think that if the meat is low in moisture, add oil.
three packs of dumplings, shake shake to start slower, the better, no more than 20 dumplings / min, faster prone to shaking dumplings damage If damaged, the formation of the wheel must be cleaned and then continue to use;
four dumplings factory machine, dumplings, next to the mouth of two adjustment screws I feel here and there is an answer to my question below about the purpose of 2 adjusting screws. But my fantasy does not yet allow me to find a decent description for the specified have been positioned, please do not pull loose, to be used several times, flexibility of aging rubber Press when only setting.

There are regional differences in freight, photographed, please contact the treasurer, thank you!

P-please, I will write down in more detail)))
Where can I find the manufacturer's recommendations? This is the same stone dough will not? Has anyone tried such proportions?

Of course, these are the proportions I use on the machine, and it is without the addition of an egg. The flour is different, indeed, but I roll it out thinly, the dough is molded in the dumplings well and, importantly, easily torn off "waste" - they come out like a kind of sleeve for me, and so, it is very easy to blind and roll them back into a ball
By the way, why throw away the spoiled dumplings, as I understand it, with a disturbed presentation? Roll out this dough and cut the noodles, only you will have to store it in the freezer, although, if not in plastic, these noodles become dry in the frost in two weeks, but it is better not to risk it.

Cool, you won't say anything

By the way, can you tell me what these 2 screws are on the front of the robot? I tried to twist them)) spin, but the power reserve is small. I was scared that I would unscrew something inside and twisted it all the way. I did not notice the difference in work.
Thank you!

Of course, these are the proportions I use on the machine, and it is without the addition of an egg.

Sorry, I don't quite get it. You are not a robot. Are you sure this 1: 4 recipe will work for the robot?

Sorry, I don't quite get it. You are not a robot. Are you sure this 1: 4 recipe will work for the robot?

1. These screws are the tuning of this robot.

2. I read about 4: 1 on the website taobao.com - there I also translated google, we can not exactly what was in the original text?
But I noticed that this is the optimal ratio + \ - a few tablespoons of flour. By the way, we have a lot of different names for Stary Oskolskaya flour, and so, last fall it was raw, heavy, up to 4.5: 1 had to be used, but now it is dry, it flows through a sieve itself, you don't need to shake it, but it takes a lot of water.

And 4: 1 is suitable or not, I was not interested, and did not try - friends have, or rather this robot has them))))

By the way, can you tell me what these 2 screws are on the front of the robot? I tried to twist them)) spin, but the power reserve is small. I was scared that I would unscrew something inside and twisted it all the way. I did not notice the difference in work.
Thank you!

This is a clamp of the dumplings former, in the middle of the branch there was a description, and a translation of the instructions that came with the machine
Google, of course, but at least something. So far, I don’t use the machine, I “hammered” on it, there are more interesting things to do

1. These screws are the tuning of this robot.

If you could suggest what exactly this setting is, I would be very grateful.
I twisted it a bit, but I didn't notice any difference in the robot's operation. What if this is the key to my happiness?
Thank you!

If you could suggest what exactly this setting is, I would be very grateful.
I twisted it a bit, but I didn't notice any difference in the robot's operation. What if this is the key to my happiness?
Thank you!

More precisely, I will not say, I practically did nothing in it except for two or three fiascoes, look above, there is a man who sorted out this bandura, this is a question for him.

Noooo !! No 4 to 1 !!! I do - for 1 kg of flour 500 ml of water ...

I think that comrade Black_Cat was sealed Rather 1: 0.4 (zero-four) Found on page 11 of this topic his post

The dough must be made dense, but knead well so that it is plastic.
there the ratio of flour: water = 1: 0.4. otherwise it will tear and stick
no eggs in the dough

I think that comrade Black_Cat was sealed Rather 1: 0.4 (zero-four) Found on page 11 of this topic his post

you are absolutely right

I am not friends with numbers since childhood I am very sorry... What is there very - awfully sorry))

If you could suggest what exactly this setting is, I would be very grateful.
I twisted it a bit, but I didn't notice any difference in the robot's operation. What if this is the key to my happiness?
Thank you!

I would not recommend turning the screws.
They are designed to regulate the splitting of the dumplings.
It seems clear explained

Zhen, don't worry, you have to get used to the unit, we all went through this.

But still not good enough.

For a long time I imagined what kind of dough this shaitan machine would like. It seemed to me that the dough should be steeper than I have tried in previous attempts.
First I took 600 gr. Flour and 200 ml of water. Already when mixing, I realized that it would be too cool. Added another 50 ml. Added 2 tbsp. l. Lenten butter and kneaded by hand, because I regretted the bread maker. I put it in the refrigerator to rest. After half an hour I got it out for re-mixing. It seemed that the dough was not yet elastic enough. I added another tablespoon of oil, kneaded and refrigerated for another half hour. As a result, the final recipe is:

Flour - 600 gr.
Water - 250 ml
Rust oil - 3 tbsp. l
Salt - 1 tsp
In the refrigerator for 1 hour.

Dough and filling consumption:
From the resulting dough volume, 95-100 dumplings with potatoes were obtained. Which made one and a half bowls for minced meat.

The immediate modeling time is no more than 5-7 minutes.
There were practically no defective dumplings. Only at the very beginning.

What happened in 5 minutes of twisting the handle in the photo. Suddenly fast. You need to cook a lot of dough and a lot of filling at once. During the sculpting I got used to the peculiarities of the machine. It is quite subtle to monitor the presentation of the dough. See which tube is at the exit from the extruder. If it looks thin, then there will be gaps. If you press it, too much dough is fed and the trimming knife does not have time to cope with the flow. As a result, the dough-stuffing tube begins to bend and does not pass through the flour dispenser.

Since the machine proved to be a real dough eater, and there was still a lot of filling, and also inspired by the first success, I kneaded more dough.
In order to consolidate the success, I also took the minced meat from the previous bad experience from the freezer. I loaded the mince and…. Come breaks. Something I was so upset that I did not immediately remember the advice to slightly ease the pressure of the minced meat. As a result, like a zombie on a full machine, clocked up a bit of torn dumplings. Then I was allowed to and I gained the ability to think. He threw off the lid, unscrewed the feed stem, and lo and behold! Let's go dumplings! You just need to follow the process very closely. As soon as the first smallest crack appears, literally a couple of millimeters, one should not wait, but stop the process and relieve the pressure of the minced meat. This is the main reason why the dough breaks. The mince machine does not regret it)) In fact, the operation of relieving pressure is not at all stressful and takes no more than 10 seconds - to throw off the bracket, lift the lid, twist the stem 2 times and put the lid back in place.
As a result, in the same 7-10 minutes I finished the dumplings. Of all the defective ones, only a couple of pieces could not be repaired. Of course, the pre-cooked dumplings were not such an even and beautiful shape, the aesthetics were still lame, but during cooking they did not come apart and were successfully and tasty eaten))

Summary:
The machine is quite capricious and requires getting used to, but it has the right to life.
Very suitable for making dumplings. Making dumplings requires more attention.

Now I really want to compare this device with a metal barrel organ. Buy it and what?

PS: I couldn't insert a picture when I pressed the corresponding button. Why?
ZZY: Why doesn't the Round dumplings break at all for me?

ZZY: Why doesn't the Round dumplings break at all for me?

I didn't say that. The percentage of rejects still exists in such an approximately ratio of 250-300 pieces of whole-defective 10-15.

I didn't say that. The percentage of rejects still exists in such an approximately ratio of 250-300 pieces of whole-defective 10-15.

And what is the reason in your opinion? How do you fight (all sorts of dances with a tambourine and easing the pressure of minced meat) or does it go away by itself?

relieving pressure of minced meat

Minced meat is never weakened.
It's just that something by itself is already happening

Dear friends, bakers and true connoisseurs of dumplings, hello! If one of you recently bought the above described dumplings machine, or maybe your friends, give a real reference, or a phone number where you can order it, so that you can bring it to Moscow for normal money. Those options that I came across cost about 6-7 thousand with delivery! A plastic unit does not cost that much money, but I would like to have one at home. The family is big and there are a lot of guests, you can't stick your hands on everyone! I would be very grateful to everyone.

Another try to make dumplings




My wife got down to business.
Firstly, the dough is only on the egg! The recipe from HP Panasonic, kneaded by Panasonic, she kneaded with a little handles until the dough did not stick to the hands. No oil! Minced meat was twisted 2 times on a large and small grid of a Panasonic meat grinder. The minced meat dispenser did not rotate, did not understand, the minced meat did not whip. I turned the handle slowly with my "left foot" The dough was served in the same way (I forgot about it). The screws in the front were unscrewed, then tightened with a very small clamp.
As a result, out of 110 dumplings 2pcs marriage and then with a stretch, they just did not stick together at the seam
And the peculiarity, dumplings with a "crack" along the seam, but it is not through

[sazalexter]

sazalexter , where and when did you buy such a machine? I want this for a long time. Tomorrow I will manually sculpt dumplings for four of my men and for myself.

I just registered today. Dear forum users, how do you think this machine makes dumplings? Maybe this one already lives with someone? Share your experience, pliz ..

This is a machine for making dumplings VEKKER 5202

I want to give this to myself at the same time. Does she really sculpt like in the photo? Form I mean.

I would like to advise a simple way of making dumplings, when I showed my wife, she now sculpts 2 times faster.
Take a simple dumpling maker like this ...
Roll out the dough as usual, lay it down ....
We take a confectionery syringe.
It is desirable that the handles were stronger. We fill it with minced meat.
And press the minced meat into each cell in portions. Trust me .... very fast. For one zamez, you need to fill the syringe 2 times.
Well, then, as usual, on top of a sheet of dough ... roll it out with a rocking chair ..
Productivity has doubled with this syringe.
True, you need to buy a more or less high-quality syringe
And no Chinese cars are needed

That is not, dear .. we all want to turn the handle, and you with a rolling pin and a dumplings that were released during Soviet times ..
raz our, Soviet, can be compared with modern Chinese inventions .. yes for dollars, and not some rubles or hryvnia there

Hello to all bakers
Here I sit reading the forum for almost a week and think whether to buy this miracle (typewriter) or not. Happy owners, please unsubscribe how long it takes you to prepare, say, 150 dumplings. or, in other words, how much do you manage to do in 1 hour? The fact is that today for the first time (!) In my life I made dumplings. So, starting from the preparation of minced meat (the dough was already mixed with a bread maker))) and ending with wiping the table from flour, only 1 hour passed, in the end: 150 dumplings. I will say right away my husband rolled the dough, and I filled that same round scoop shape with minced meat with the help of somewhere, in the initial pages of the described, confectionery syringe (its likeness). In addition, I was pleasantly surprised that the whole family was spinning around, like at an attraction of some kind, every now and then trying to grab a rolling pin and help))))) So I think how much time you can save and how much efficiency will increase using a miracle machine. Help, pliz

[ell]

ell I will say this you do not need a machine! The scoop dumplings are enough for you, there will be no time saving.
Master the silumin dumplings better and you will be happy. By the way, we dose the minced meat with a simple teaspoon.