Dumplings and dumplings mold

I still have a Soviet round, aluminum or what? It always helps me out, if I need to feed my family quickly, I walked through it four times, everyone is full ...

I still have a Soviet round, aluminum or what? It always helps me out, if I need to feed my family quickly, I walked through it four times, everyone is full ...

roll out the dough in circles under the round hands. Difficult....

roll the dough in circles under the round hands.

and I put a sheet of rolling dough. Not all cells, of course, are used in work, but it is still easier than rolling the dough itself.

Girls who have a rectangular raviolnitsa Marcato or something similar. Are they comfortable? okay there the dough breaks through?

Added on Monday 28 Nov 2016 03:22 PM

All the same, the Tupper dumpling maker is out of competition. So many fillings don't fit anywhere else!

[Twig]

Twig, Veta, I know, I have it. In the absence of another, she is still out of competition, but I wrote about her shortcomings above.
For dumplings, better refined Creamy Alevtina ,, Ideas, too, for me is not present. Thank her very much again.

I, by the way, Teskomovskie 4 forms approx.

For sculpting I actively use two - the smallest and after it the size. It depends on what for, dumplings with cherries or something else. I cut out the next largest circle so that the circle is slightly larger.

And I make dumplings themselves on a round Soviet form.
I am satisfied with the size, quantity of filling.

I don't like huge dumplings.
Dumplings with meat (it is cooked there in advance and twisted) - I like more.

All the same, the Tupper dumpling maker is out of competition. So many fillings don't fit anywhere else!

That's for sure. Yesterday I got used to making ordinary small dumplings))). Minced meat practically does not go away)). And with a tapper - straight grunt, grunt and that's it. No).

Girls who have a rectangular raviolnitsa Marcato or something similar. Are they comfortable? okay there the dough breaks through?

Not particularly convenient. And it doesn't cut too well. I had to cut it with a wheel.

Added on Monday 28 Nov 2016 06:34 PM

All the same, the Tupper dumpling maker is out of competition. So many fillings don't fit anywhere else!

I'm not particularly fond of her. Here, what is called "without fish and you yourself will become cancer." Metal ones with dough cutters do not cost adequate money.

I have a set for sculpting dumplings from Teskoma, purchased somewhere 2-3 years ago. I just couldn't make friends with him - for some time, it's inconvenient: I cut out the circle with the back of the shape - there is not enough dough, I cut it out to a larger size - the remainder remains, then at the end of the sculpting from these remnants there is a very tight dough, well, in general, you understand - I'm not happy was, there were thoughts to sell it. But then I made myself a gift - I bought a rolling machine (attachment for KM Kenwood) and then the matter flooded. I am simply delighted with the molds, and what is surprising is that when the dough is rolled out through the rolling, I cut out the circle I need and close the dumpling in it - there is enough dough and nothing needs to be cut off. Itself is shocked. In general, it was necessary to find an approach to the molds

Girls, tell me please, can someone have or have already discussed such forms

I really liked the "Tillotama machine", and on Ozone, not only is it not very cheap to take Berner's ones, but also the other two molds (that is, six) will be lying around idle.
I'm trying to understand from the picture, will they work the same way as Berner's? Maybe someone has a diamond eye and he can predict work from a photo

Nata, I can predict! Nothing good will come of them. The external attachment will interfere, and if you remove it, then too ... we tried it, we know ... (Berner's jaw attachment is internal, but it is also not cheap)
I ended up settling on Taperovskaya varenichnitsa for 3 pieces.

External mount will interfere

That is, it will not be possible to put tins close to each other or something else?

I ended up settling on Taperovskaya varenichnitsa for 3 pieces

I wish it would cut itself

Well, yes, they will be separated from each other, and if you remove these fasteners, then nothing normal will come of it either. I tried this and that, the forms went to the trash, it's good that I played with the cheap ones.
And what, self-cutting is a fundamental point? Finger one extra movement not?
Then only Berner's ones should be taken with internal fastening. It will definitely work out of them!

[Irina]

Thank you, Irina
"And experience, son of difficult mistakes ..."

Thank you, Irina
"And experience, son of difficult mistakes.

Yeah, I love all sorts of experiments, the main thing is that it's not too expensive!

I ended up settling on Taperovskaya varenichnitsa for 3 pieces.

Pts. conveniently put 2 pieces next to it and immediately 6 pieces.

[Nata333]

Nata333, just don't take such cheap Chinese ones, they will, of course, make dumplings, but they don't cut the edges like Berner's. It is necessary to guess with the Chinese with a diameter. I just have these Chinese ones that you have in the picture and Burner ones. Burners close up and immediately cut off, and therefore have no competitors.

I just have these Chinese ones that you have in the picture and Burners ones. Burners close up and immediately cut off, and therefore have no competitors.

So it seems like these Chinese ones also have a ledge on one side, and a groove on the other. Or is there a big backlash and the dough is just jammed and not cut off?
And how do you like Berner's? Do you use one at a time or "machine"? And how is it more convenient to sculpt, faster?

[Nata333]

Nata333, but the Chinese do not cut through the dough at all, despite the seemingly exactly the same protrusions! Only Burners cut the dough! I don't need a machine now, so I quickly and deftly make dumplings (a new word from a hybrid of a large dumpling or mini-varenyk) with one Burner mold, because in this case I do not roll the dough with either a dough roller or a rolling pin. I roll the dough into a flagellum with my palms, like plasticine, and cut it into pieces of dough with scissors. And then I flatten each piece of dough into a dough circle. Thanks to this method, I get it very quickly and without waste.

Are Berner's cutouts similar to Tupper's? Something did not work out for me with the latter, but just the ones shown above, everything is not so bad for me. But. however, they are not Chinese, but German.

I've seen enough. ..... these shapes are not on Berner's website. but the ozone is. Little ones. Need to take? Although ..... the house has something similar. I will come tomorrow - I will look carefully, I have never used it

I bought myself different ones similar to Ali, five or six different times, all nonsense.
But I liked the Teskomovskys, they mold well.

But I liked the Teskomovskys, they mold well.

and I also ordered these on ozone))) I could not choose between Berner and Teskoma)))) I will salt them)))))))))

There are also Chinese ones, about nothing. gave it away.

True, not so long ago, maybe in April-May I bought myself a triple tapper dumpling maker, but I didn’t get it. It is necessary to somehow gather strength and cook dumplings)))) Nobody but me eats them. Sister will come soon, at least I'll feed her)))

Then unsubscribe, the more convenient it is to sculpt.

Then I will unsubscribe, the more convenient it is to sculpt.

We sit back and wait for your impressions

I bought myself different ones similar to Ali, five or six different times, all nonsense.

So we cross out all the options

I don't need a machine now, so I quickly and deftly make dumplings for one meal (a new word from a hybrid of a large dumpling or minivarenik) with one Burner mold

Well, here we are
But what about this epic with the search for the ideal dumplings, the purchase of a wide roll, the modernization of the "book", maybe I missed something else ... Immediately half of the forum watched the series, empathized, participated
I have a couple of assistants with a great desire to help, who ... in general, you don't know how to adapt them so that there is less harm
The last time my "machine" looked like this: I roll out the dough on kenwood and cut out the circles, then the one that was not yet three - turned over the circles, and the second, five years old - applied the minced meat, and I already sculpted.

[Nata]

Nata, you do not have a machine, but it turned out to be an "automatic line for molding dumplings", well done

I do not roll the dough with a dough sheeter or a rolling pin. I roll the dough into a flagellum with my palms, like plasticine, and cut it into pieces of dough with scissors. And then I flatten each piece of dough into a dough circle. Thanks to this method, I get it very quickly and without waste.

Thank you, you have to try the method!)

My mother sculpts dumplings with such a "flagellum"

Well, here we are
But what about this epic with the search for the ideal dumplings, the purchase of a wide roll, the modernization of the "book", maybe I missed something else ... Immediately half of the forum watched the series, empathized, participated

When conditions and opportunities change, species and individuals also change to suit the environment, this is evolution in action. First there was a wheel, then a spring was added, then a rubber tire, and then a rubber tire with an air chamber.

My mother sculpts dumplings with such a "flagellum"

I can't do that. The vessels on my fingers burst from the rolling pin, then I walk, instead of a finger, a sausage and bruises ...

I roll dough on kenwood and cut out circles

And I cut the strips and cut the squares - the dumplings and the square juices turn out to be delicious, but how to sculpt them quickly, no hassle with rounds

And I just do it with a dumpling machine.

I just do it with a dumpling machine

And what is this Miracle?
Can I see her?

And what is this Miracle?
Can I see her?

Of course, here we have a whole Temka about them

[Caprice]

Caprice, thanks, went read. A tempting thing.

[Caprice]

Caprice, thanks, went read. A tempting thing.

Aha. So I was tempted

Girls, here you are all professionals. Teach me, for Christ's sake, how to sculpt dumplings / dumplings so that they do not fall apart during cooking? What kind of dough I tried to make. I start to cook - half falls apart, damn it. It's a shame, I have no strength. The main principle for me is to understand why this is happening? Help, huh?

[Valeria +]

Well, I got to my form. The company is not listed on it. It dazzles well, out of 4 dumplings (no one is home yet, and I don't need any more), none of them fell apart. At first it was unusual, but then I realized how to work with this unit, and things went very nicely.

By the way, thanks for the idea to flatten the pieces cut from the "sausage" dough with a lid. It really works!
Valeria +, I have a dough - a recipe from HP: 450 grams of flour, 1 egg, 210 ml of water, 0.5 teaspoon of salt. The dough is soft, but comfortable to work with. There are many test options to choose from. If you put a dumpling blank in flour strongly, then it does not stick together well.

Valeria +, I have a dough - a recipe from HP: 450 grams of flour, 1 egg, 210 ml of water, 0.5 teaspoon of salt. The dough is soft, but comfortable to work with. There are many test options to choose from. If you put a dumpling blank in flour strongly, then it does not stick together well.

Katerina, thank you. I have made this dough several times.I used other versions of the dough (with vinegar, on boiling water), but dumplings / dumplings stubbornly fall apart during cooking. I probably did not write it quite correctly: they stick together well for me and when cooking they break not at the seam, but in the middle, where the belly is (although the dough is not very thin for me, some of them finally make transparent dough). And if you cook just stuck together, then it's okay. But after freezing - just terrible horror. Nadys cooked dumplings with potatoes, she just took out pieces of dough from the water.

Valeria, this is most likely a matter of excessive boiling of water. Try turning down the power of the stove. As the water boils, reduce and lower the dumplings.

[Valeria +]

Valeria +, do you add some salt to the water? And throw it into the boiling one?

[Valeria +]

Valeria +
I don't know if my experience will be helpful.
I pour 4 liters of water into a wide saucepan for 1 kg of dumplings. Salt, peppercorns, bay leaves. I'm waiting for the water to boil. I dip the dumplings from the freezer with a slotted spoon into boiling water, stir, creating a whirlpool. From the moment of boiling, I wait from 4 to 7 minutes, depending on the size of the dumplings. I don't reduce the fire. Frozen dumplings, respectively, by immersing them in water, we reduce its temperature and it is necessary that the water boils faster, then they will not boil

[Valeria]

Valeria, I make such a dough all the time it doesn't fall apart, but I definitely let it stand for half an hour, I like to add kefir in half with water, instead of pure water, it is more plastic then. Can you add a lot of filling?

[Valeria +]

Valeria +, and you try to cook dumplings according to the Chuchelka method in a frying pan. Great way! A minimum of water, a minimum of effort, and the yummy is ready.

[Parallel]

Parallel, and where to look at the Chuchelkin method?)

We, too, pour frozen in a frying pan, a little oil and a glass of water (the amount of water depends on the number of dumplings-dumplings). In the process, water is absorbed into the dough and they are lightly fried in oil.
So taught to cook children-as safer. They did not know how to determine when the water boiled, it was time to throw it ... how long to cook ..
And then I put a timer and go for a walk.

[Parallel]

Parallel, and where to look at the Chuchelkin method?)

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424485.0
Both sweet and savory dumplings are simply superb.

Girls - the owners of the miracle mold Nuova Raviolatrice Manuale, write, how is it to you? I have been ill with it for six months already. And I want and I am afraid that there are some pitfalls. And the size worries me, how much less raviolki are obtained from a Soviet dumplings? And there is very little filling?

[Gulechka]

Girls, thank you all very much for your advice. In fact, I do everything as you wrote: I throw it into boiling water, add some salt to the water, and set up a whirlpool - but if the dumplings / dumplings have been in the freezer, the belly still breaks. What the hell, I can't understand. Now I'll try, according to the Chuchelka method, to cook in a pan (thanks for the tip, Gulechka).
And I'll also try a new, quick dumplings dough from Doxy (dumplings dough without kneading in 21 seconds). The girls were praising. Can't it even fall apart for me?

[Valeria +]

Valeria +, if none of the methods suggested by the girls work, try steaming the dumplings in a double boiler or a mantool. I also suffered for a long time with a result like yours, even if they weren't boiled, I didn't like their watery taste. And one day I decided to cook them in a mantle cooker. You, of course, cooked manti and you know what they are. So the steamed dumplings turned out to be no worse. Whole and not torn dough. Usually, while the dumplings are cooking, I fry a lot of onions in sunflower or butter and then add the prepared dumplings to them for a few minutes. It turns out very tasty, at least better than boiled in water.

[Rosie]

Rosie, I also make dumplings like my mom do for a couple, they are completely different, they are straight air