Dumplings and dumplings mold

It is a problem to calculate the amount of filling, so that it does not press down with the "roof" and crawl in different directions.

So I think so too, I just looked at Lily's many people bought such things, so I wonder how they coped with this miracle

[Lummen]

Lummen, Nastya, look here.
🔗
It seems to me that this type convenient.
Through Tatiana T.A. you can buy:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283259.0
p. from. I don’t have such, but if I’m going to buy, then only those as in the photo.

[Lettera]

Lettera, I cut shortbread cookies with round and square cuttings just like you have in the photo. A civilized look with jagged edges like a shop cookie.

Eyes scattered (I entered the store via the link) there are molds from 24 mm to 8 cm.
Which ones are more convenient?
Ladies, does a dumpling (raviol) hatch easily from such a felling?
I remember I had a similar plastic thing - it was infuriating that I had to tear off the dough

[Creamy]

CreamyAlevtina, thank you, so I'll buy it after all. I also assumed them more for cookies and something like that than for dumplings.
Now I'm cutting puffs with Teskom's cutter

Eyes scattered (I went to the store via the link) there are molds from 24 mm to 8 cm.
Which ones are more convenient?
Ladies, does a dumpling (raviol) hatch easily from such a felling?

I do not have such, you can ask Tatyana in the topic, many people bought there, or Lily in the topic.

I remember I had a similar plastic thing - it was infuriating that I had to tear off the dough

plastic-Teskomovskaya?

By the way, Teskoma has such cutters. I also use them for cookies, gingerbread and dumplings.
A set of three different shapes.

[Elena]

It seems to me that this type convenient.

Elena, so there is this type, I didn't really like it ... it takes a long time to expel the air ..
and in that, in theory, the air should come out of the press itself .. well ... that's what I think

who has a raviolnica from Chibo, how do you like it?

I like.
Bonds and cuts well.

Today I did an audit of my kitchens. little things. And she dug out a never worn set of three dumplings. I bought it at Ozone for a penny, about a year and a half ago. I am delighted, the dumplings are so beautiful

yum-yum what delicious dumplings !!!
I remember I wanted to buy such a kit before)

[Natalishka]

Natalishka, and I just bought the same 1 thing a couple of hours ago in a small household for 60 rubles.

The girls bought a dumpling maker and a dumpling maker, like of Ukrainian origin, but they are not poured out very well, she was already upset (she ordered it in the net, but in the households it was exactly the same, I specifically compared it). Can they be sanded somehow? in comparison with mother's Soviet in general as toys, lungs are also a bunch of barbs. maybe it is better to buy plastic, or do we have some foreign production in Ukraine?

if I don’t confuse anything, then the guy on the market told me that they are polished once or twice.

[sweetka]

sweetka, nasya13, I wrote a little earlier, page two or three. You can see the review for this dumpling maker. I have one. I bought it, my husband polished it with a semicircular file, but I don't like it - it's very rough.
I found it.
Reply # 1392 on March 17, 2015., page # 70.

um ... it's a shame. I recently nadybala Soviet square on a flea. joy knew no bounds. and weighty and neat.

Today I tried the dumpling maker, dumplings are not badly molded, but 14 pieces are not enough for me, and plus, as for me, they are big. (Although my daughter likes it, it is convenient to eat with her hands). My mom's dumpling maker comes out like a dumpling maker in terms of quantity, but they are triangles, a little smaller. Where to find one.

no problem at all 🔗

Sveta, I also bought a square dumpling machine last year at a flea. I was glad like an elephant !!! And she began to roll, and in it the middle is "overwhelmed".You need to either grind, or you need a barrel-shaped rolling pin, but I only have a flat, cylindrical one. But somehow I'm still glad

Tell the owners of the Tupever dumplings for 3 dumplings, what size are these dumplings?
I am interested in the cell width for one dumpling and the cell length for the dumpling. Measure, please

[Yulia155]

I am interested in the cell width for one dumpling and the cell length for the dumpling. Measure, please

Yulia155, maybe they will prompt you here faster https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12311.0

Maybe this photo of Alevtina will help for now:

This is a size in length. Folded height 5.2 cm. Unfolded width 13 cm

I measured the width 5.5 cm X 7 cm. One dumpling.

[Sapphire, Turquoise, natalisha_31]

Sapphire, Turquoise, natalisha_31 thanks for answers. You can also ask users who have a wheel knife for cutting the dough and securing the edges, is it a worthwhile thing to hold together, does it really hold together or is it so-so?

[Yulia155]

Yulia155, holds together perfectly, I really like it!
A relative was visiting wanted to buy nowhere seen on sale in Moscow? I bought it from T. A in purchases.

[Kokoschka]

I bought it from T. A in purchases.

Kokoschka, and how much did the knife cost?

[Yulia155]

Yulia155, I bought a lot of things at once and a specific price must be looked for if the list is preserved, I will find it, write it.

[Kokoschka]

Kokoschka, in a Moscow Internet store it is about 1000 rubles.

holds together perfectly, I really like it!

Does thin dough also hold together well?

[Yulia155]

Yulia155, and give a link please.

Kokoshka, in a Moscow Internet store he is about 1000 rubles.

before the price increase was up to 400 rubles, 1000 is somehow very expensive)))

[kVipoint]

kVipoint, wow ...... 400 good price!
And what name for this wheel I want to look for as a gift!

[Bast1nda]

Bast1nda, and where did you order the form for 3 dumplings?

Helped me to acquire it susika - Larissa. Thanks to her and the girls who have already sent them across Russia!
And the topic is here Plastic dishes Tupperware

[ravioli knife]

And what name for this wheel I want to look for as a gift!

It seems to be here 🔗
Look for it under the name ravioli knife.

[Kokoschka,]

Kokoschka, a month ago I saw these knives-wheels in your house in Crocus City for 900 with something rubles, there was still a 20% discount, as now - I don't know

and from Tuppervare there is such a video, much more convenient. more agile.

Does thin dough also hold together well?

Thin dough holds together well. He has a "cutter" (ring knife), does not protrude much above the "fasteners" at all, so it holds together normally. Recently I have been using a silicone mat for rolling, so even the thinnest dough on it (rolled out on the Atlas by 9) holds together perfectly.

Yesterday I tried the dumpling maker. Super! There are a lot of fillings. The girls wrote correctly: three and ate. 8-10 was enough for my husband. You can also make broth pies on it. Very convenient, minimum waste, just under the width of the rolling. The trimmings remain, I remove them with a flat square base of the cutting from the fork, the remains from the seams are minimal.

[frozen]

Yeah !!! Varenechnitsa SUPER !!! I myself can't get enough of it !!!

But then I began to face the question of how to cook dumplings frozen? I have a problem with this, they stick to the bottom of the pan and when I start stirring them, the dumplings and all the filling in the broth breaks ... and when the dumplings are only stuck together, not frozen, then there is no such problem

[Lummen]

Lummen, and how much thickness do you roll?
Just yesterday I cooked a freeze, I did a lot, I had to freeze it, there was no such problem, I ride on 3 (the thickest is 6). I tried it on 2, but I liked it on this triple dumpling form for 3 more.

[3]

how much thickness do you roll?

So too on 3 I cook 15 dumplings at a time, 3-4 of them will stick to the bottom of the pan, it's a shame
I make dumplings on kefir dough ...

[Lummen]

Lummen,

When khinkali is boiled, they thoroughly disperse the water in the pan with a slotted spoon, like a whirlpool. And they lower them there. While everything is being lowered, they rotate in the water and are scalded without going down. And it is imperative to stir at first, so as not to sink to the bottom. Boil your dumplings the same way - nothing sticks.

Look here from 15.40 (at the end, in short, how he cooks):

AN9uodnIgwE

[Scarecrow]

Scarecrow, listen, my dad always did that. ... And I was not interested in why it should be so. Make dumplings and put them in boiling water, which is stirred in a circle and continuously stirring for the first minute. Well, I also learned (not even understanding why to do this), that's why it doesn't stick to me, but I'm talking about the thickness of the dough, but the point is generally in the method of cooking. Thank you, explained.

Mine are cooked in a Teflon wok pan. Pour 2 glasses of water - depends on the number of dumplings - if less then 1 glass), salt + a little oil. Pour the dumplings. First, over high heat for 5 minutes and reduce to medium. Water (boils) into the dough and dumplings are lightly fried.
Dumplings are the same too.

[Scarecrow]

Scarecrow thanks a lot for this cooking lesson. I interfere all the time, but not as intensely as here, before the whirlpool. And even some of my ravioli are cracking. And I, too, like Bast1nda sinned on the thickness of the dough. But it turns out that I don't know how to cook properly.

[Volume]

Volume,

If they stick, then you still miss the moment and let them touch the bottom. Don't miss it!

With me, the pasta sticks in the same way, if not interfered.
I always, after loading something, stir until the water boils. No problem.

[Nata]

Look here from 15.40 (at the end, in short, how he cooks):

Nata, thanks, let's try the method

With me, the pasta sticks in the same way, if not interfered.

So frozen dumplings instantly stick to the bottom, I finish throwing them into the pan, immediately interfere, and I already have several stuck

When khinkali is boiled, they thoroughly disperse the water in the pan with a slotted spoon, like a whirlpool. And they lower them there. While everything is being lowered, they rotate in the water and are scalded without going down. And it is imperative to stir at first, so as not to sink to the bottom. Boil your dumplings the same way - nothing sticks.

hmmmm I never thought about it .. to see because all my life we ​​cook like that ... when grandmother taught me how to cook dumplings .. showed it ... and said SO NECESSARY !!! well, it should be so necessary .. the party said it is necessary .. Zhenya answered IS !!!!
I also taught my son .. if I cook, and he is at home, then the special will shout from the room: did you interfere with the dumplings?

So frozen dumplings instantly stick to the bottom, I finish throwing them into the pan, I immediately interfere, and I already have several stuck

well, it's like boiling semolina porridge ..
you interfere with one hand ... with the other porridge dump the dumplings ... and stir gently until the water starts to boil again ...

And I thought everyone cooks like that - I throw it with one hand, I interfere with the other. Never had a sticking problem

[edge of the metal lid from the can]

Found on the Web ( 🔗):

"I can give advice on how to quickly make dumplings ourselves, if you are too lazy to sculpt. Roll out the dough, spread the filling with a spoon at a short distance from each other, grease the intervals with an egg or water. Cover the top with a second sheet of dough and where there is no filling, pass edge of the metal lid from the can... It is better to spread the filling evenly at an equal distance; then, swiping the lid, you get squares or rhombuses.
With a lid, you mold the dough... Well, and then, it remains to take a knife and cut the dough with filling into dumplings. It is necessary to cut where the dough has already been blinded with a lid. If you take a curly knife, the edges will be nicer. "