Dumplings and dumplings mold

Aaaaaaaaa! This is what the Life-Giving Bread Maker does!

And I ordered large ones from Tescoma. Even before you and not on Ozone - they will not reach you!))). I just do not like small, I'm too lazy))). The identity is outrageously interesting. I have dumplings, cuttings for dumplings are already up to enty mother, but as if spellbound I order again ... yyyyy))). You turned out beautifully. Just really!))

I prepared raviolini (for myself and my husband) and separately a large daughter, so she came with an inspection.She pulled the plate and eats faster, without chewing ...

it's cruel!
I've already convinced myself that I don't need them.
And what are now needed again!

Yesterday I made dumplings with cottage cheese filling with a Willton Dessert Decorator Plus confectionery syringe. Works great quickly and conveniently to lay out the filling. I bought it on Amazon for about 10 euros. From 1000 reviews, the rating is 4.5. Of the negative, that the handle breaks and the cylinder is not a durable cylinder. Users write an American company, but made in China. I think you can buy on Ali just as well. I also thought about adapting the nozzles from the Chinese counterfeit to the original Marcato baking press, but it turned out that the original also has a gap between the pipe and the piston and I think that a very liquid one will leak out, and in general it is not convenient to use the Marcato press to upset the filling.

Why is a syringe more convenient than a regular pastry bag?

And lubricate the edges with water, as it is written in the instructions - this is from the evil one. I tried it once, forgot the second, and did not notice the difference in the end.

But I forgot to sprinkle it with flour and anoint it with water for the first time, and it didn't stick together. But my dough was made from durum wheat, water and an egg (250g flour: 100g liquid), and I made it in a pasta machine. It was not elastic at all.
Then I smeared it with water, it became normal

I made from one semola, and from 80% semola + 20% flour 00 for pasta. One 60 gram egg for every 100 grams of flour. I knead it in a bread maker, let it rest for 3-4 hours. I did not notice the difference in stickiness.

I have Formex for 500g.

Julia, I have been looking at Formex for a long time. At first glance, the volume is good (it is less common to put stuffing in it), the handle is more convenient than that of a syringe, the quality of the plastic is better than that of Willton. And how he works in practice is very, very interesting to hear !!!

It is also possible to plant a culinary bag from a bag.

It seems to me that the press is easier to wash than a bag, and it is more convenient to apply minced meat.

[Julia]

As far as I remember Lena has a Metaltex syringe, maybe there is another one.
I have Formex for 500g. It is also possible to plant a culinary bag from a bag.

Julia, isn't Metaltex a cookie-dropping gun? ...

Or am I confusing? ...

[Katerok87]

Katerok87, there are disposable bags, they do not need to be washed at all

there are disposable bags, they do not need to be washed at all

Yeah, only from them the minced meat is not deposited. But from the syringe about which we are talking, dosed (if I understand correctly)

Isn't Metaltex a cookie gun? ... Or am I confusing? ...

Yes, for cookies, sort of. But maybe minced meat is possible if desired?

[Seven-year plan]

Seven-year plan,

Who's stopping to stuff stuffing into it? Conscience?

And how he works in practice is very, very interesting to hear !!!

Very handy! Our forum member advised me in the topic on syringes, she said that they also keep minced meat in dumplings

[Seven-year plan]

Yes, for cookies, sort of. But maybe minced meat is possible if desired?

Seven-year planWho's stopping him from stuffing him with minced meat? Conscience?

Nata, but who knows ... I will use it for other purposes, and then he will dream me and scare me with cashmars !!!
Does he have any other attachments? ...
Or plant the minced meat in the form of a Christmas tree? ...

We must go rummaging in the bins ... I had it somewhere ...

[Seven-year plan]

Nata, who knows ... I will use it for other purposes

Seven-year plan, Svetik, something you do not think in a Khlebopechkin way This is when the use for other purposes stopped us from culinary feats ???

[Sveta]

Sveta!!! And that's right !!!
So for a long time all our Princess Tortilla from dreams made one continuous nightmare !!!



On the other hand, I have this Metaltex ... and my soul requires something ...
And so I say to myself - and you can't stick stuffing there! it's for cookies !!! ...
And I go with a clear conscience to OZONE! ...
And she does not torment me at all !!!

[Confectionery syringe "Zenker", 6 nozzles]

In addition to Metaltex, she has some kind of small one.

Well, you have a memory, Lyud! When was that?
Yes, indeed, at first I wanted to wield Metaltex, but it seemed to me that it was too cumbersome for such work. Therefore, I took my little one, bought once for a quick deposition on cookies like kurabye jam or boiled condensed milk.
I have this one:
Confectionery syringe "Zenker", 6 nozzles

🔗

I dismissed the pastry bag right away, because of its "fabric", although it is impregnated, but I did not want to stain it with meat. And I have no disposable, and just durable - too. But this stuffing is real, genuine, and not just like in advertising - like a soufflé. Therefore, just like that, acting with one hand, you will squeeze his figs without a piston.
Here is the point, the nozzle for the syringe should be a simple hole (I even had to bite off the nose at the most unnecessary nozzle, remove the star), then the minced meat comes out without much effort on my part. But he himself does not settle like a cream, it must be fixed with the finger of his free hand so that he separates from the general mass. That's when I realized that I did the right thing without using the bag - it does not fix in the hand like a syringe that works from three fingers, like a medical one, and I want to puff into the bag more, and this is an extra load on the hand, after all we do everything by weight. And since the syringe has a small size (I already wrote that its volume is exactly enough for one palette, well, it just remains a bit), then working with it is a pleasure. At least, having deposited 21 pieces of meat pumps, the hand does not shake with tension. Therefore, as anyone, but personally, it is convenient for me to work here with a syringe.
Fuy, I went on to read ...

I've already convinced myself that I don't need them.

Are you crazy ?! I have it, but she, you see, doesn't need it now! Itself, most importantly, knocked me out and changed my mind! Well, go and want it, I don’t know!

I have dumplings, cuttings for dumplings are already up to enty mother, but as if spellbound I order again ... yyyyy))

The same bullshit. Half of the sales are not unpacked, and I don’t remember exactly what I already bought, gave away, re-ordered, zanykal, Schaub again don’t give and lost in the end. And against all sorts of Teskom's nishtyakov, I finally become a rag rag - no, damn it, willpower.

Isn't Metaltex a cookie-dropping gun? ...

Svetik, Metaltex is a universal syringe. You want to stream with cookies, and you want to decorate the cake with cream. Oh, well, it's just awesomely cool - light, roomy and so hassle-free, in terms of washing and storage, the charm is simple.
Oh ... I just read that you have it .... Why are you asking then ?! You don't let decent people sleep at four in the morning! No, still, damn it, I'm lying like that, I answer with a clever look, like, I'm taking an excursion ... and she's in course even without me!

I obviously had a thinner mince, yes.

Flax, tell me, how are you doing at all - lay the meat on the bottom layer, put the dough on top and roll it with a rolling pin?

Well yes. I roll out the layer, put it on the holes, fill it with minced meat (I had it closer, but the soufflé was, yes), on top the second half of the dough. Then I press it with my palm, and roll it with a rolling pin with a handle. Is it possible in another way?

Or plant the minced meat in the form of a Christmas tree? ...

It is very convenient to lay out cottage cheese in a Soviet dumpling maker with the help of such a shape / V \ nozzle, with the help of it it is convenient to go into the corners.

I used a Metaltex "DolceForno" pistol to set the minced meat - thinner through a round nozzle, thicker - without nozzles, just through a round hole on which the nozzle is put on

And I put it out of the bag, like in the video

[Is it possible in another way?]

I roll out the layer, put it on the holes, fill it with minced meat (I had it closer, but the soufflé was, yes), on top the second half of the dough. Then I press it with my palm, and roll it with a rolling pin with a handle. Is it possible in another way?

Need to.
We do this with an ordinary dumpling maker, because there are no long straight seams in it, there the dumplings are located, roughly speaking, in a chaotic order: seam-dumpling-seam-dumpling. Therefore, except for rolling everything completely, we have nothing left. But there the meat at least has room for maneuver, in extreme cases, when pressed, it will simply go deeper. With raviolnitsa, such a number does not work - if you put pressure on the meat, it has nowhere to go, so it rushes into the seams. Therefore, our task is to napat a little more meat, but not to let it get out. To do this, after laying the top layer of the dough on the meat, first, as you did, gently press the layer with our palms from the center to the edges, expelling the air a little, and then straight with your index finger, placing it flat across the mold, press the seams to fix the dough. And then we do the same with a rolling pin (I have a wooden one, it is enough for the entire length of the form, and it does not slip on the plastic), putting it directly on the seam, and rolling literally a millimeter back and forth, only along the seam (in fact, we just swing the rolling pin, standing on the seam), without running into the meat. Let it stick out to itself, do not wrinkle it. Two movements of the rolling pin along the seam completely cut through the dough. And this is much faster than swiping it over the whole form, also because, having rolled it with a rolling pin in one direction and fixing the seams, we, pulling it back, shift the dough (it crawls over the meat), and it runs in the opposite direction again on freshly rolled seams that need to be rolled again, right? It turns out some kind of bad work - tudy-syudy-syudy-syudy, with a moronic result.
And so, the meat sticks out of the mold, no one bothers him, and you get a whole dumpling of the filling, as in the Russians:

I used a Metaltex "DolceForno" pistol to place the minced meat -

Can they be dosed as much as needed for a certain form of dumplings or dumplings, or only in portions for one or two clicks?

[Katerok87]

Katerok87, you can snap off, but the doses are not tiny. Dumplings as dumplings should be done.

I also sometimes make a strip of minced meat on a strip of dough, close it with a second strip of dough, or close it with a second half, and close-cut it with a wheel for sticking

🔗

And then we do the same with a rolling pin, putting it directly on the seam, and rolling it literally a millimeter back and forth, only along the seam, without running into the meat.

It is clear and coincides with what I am doing, exactly up to this point. Rolling pin (or roller) - is it thick? How to straighten it at the seam without flattening the raviolin? I roll a little from the side around the edges, so the outer seams are well cut. And the inner ones are flattened.

[Lena]

Lena! So I asked you at night !!!
I couldn't go to the kitchen! Everyone was asleep!
And I couldn't wait to find out !!!!!
And you are such a wand - a lifesaver !!!!
Walking encyclopedia!!!
I haven't pulled out my syringe for three years!
Right now I'll go and get it !!!!!!

Rolling pin (or roller) - is it thick? How to straighten it on the seam without flattening the raviolin?

Yes, I also have a thick rolling pin, well, how thick, 4.5 cm.I also thought yesterday that it would not hurt to buy a thinner rolling pin, but in any case I need a separate rolling pin for the raviolnitsa, because on my beloved yesterday there were thin marks from molds, and I am sorry to spoil it. But even if you can't buy thinner, it doesn't matter, because we don't roll with a rolling pin, in the truest sense of the word, but simply swing it back and forth, standing on the seam. Well, think of it, the meat will move a millimeter, but it won't move somewhere, but to the center of the dumplings, well, let it stick out there, it doesn't ask for food.
Of course, the meat must still be applied without fanaticism, otherwise it will strongly rest against the dough and then it will be more difficult to work with the seams. Yesterday I went into one dumpling dumpling almost whole minced meatball, Duc, no matter how I tried to be neat, the meat still crawled onto the seam. So, here, too, the main thing is not to overdo it.

It is necessary to look, probably, like a rolling pin in a set with a raviolica. It is a pity that the price tag for the marcato is not at all humane. But maybe someone else makes them.
Now my spinach will defrost, I will try small square ones.

Girls buy in hardware stores blanks for a shovel, rake,axes... Cut as much as you need to size and process the workpiece with fine sandpaper, and then oil. And you will have a rolling pin for the shape. Cheap and cheerful. IMHO.

in any case, a separate rolling pin is needed for the raviolnitsa, because on my beloved yesterday there were thin marks from the mold, and I am sorry to spoil it

And on mine too! I noticed when I was rinsing. You definitely need a separate one, maybe even look in Auchan

[Elena Tim]

Elena Tim,
Helen, what are you doing again? I went to Temka, and immediately saw your pelmenki! And I almost drowned in saliva, with delight I would be at home, I would have climbed into chest chest, took out the freezer and boiled myself a plate of dumplings. And so at work I only want to be content with yours
You have a wonderful new mold, congratulations on your new acquirer! And you describe it so well that you just want to run to the Internet in search of such a form! But I hit myself on the hands, and I'm afraid even to score in Google.
I barely got rid of once sold Markatov planes, which are aluminum. Well, they did not impress me at all then, especially with triangles, which, and even with small squares, was small. I thought I would never want those like that again, but here you with your Teskomovskaya pinned up and tease And how can you live peacefully now?
But I also have different Markat dies, and they perfectly replace my tablet. I especially love the square die, with it I quickly stamp square dumplings and dumplings on a sheet of dough after rolling out the dough. And what's good about the square one, you can put a lot of minced meat, and the dough layer remains without waste. I wanted to show pictures of old dumplings, but I still have them in my laptop.
Here's what I found in our gallery, the same principle. gingerbread cookies

Here I made small pies, and stamped them along, and I fold the squares and semicircular sheets in half.
I remembered, now on another forum I will look for pictures with dumplings
In, I did not find dumplings, I found only dumplings with cottage cheese




And I also wanted to write about the syringe, and I remembered that for a long time I wrote somewhere how I fill the layers of dough with minced meat. I also have an Italian cookie syringe, Markatovsky. But it is not convenient for them to spoil the minced meat. But the simplest, the cheapest syringe, very much suited this case.
Here I wrote about him and a little more explanation below Dough sheeters-noodle cutters (model choice, features, reviews) # 1491

here you with your Taperovskaya pinned up and tease

Nelya, not Taperovskaya, but Teskomovskaya)) They also have almost the same cuttings as you showed, metal and plastic.

Yulichka, yes, of course! Then my eyes darkened from a hungry fainting
In general, I sometimes confuse them, both of these companies are not very common in our country, their goods are rarely sold in stores.In the capital, they may be sold, but we only have a Tescoma department in the Epicenter, but the variety there is poor. And Taper is only on the Internet, and that is rare. Therefore, I am not particularly fond of, and I do not understand well



And I saw only plastic felling, but they say not very much. I didn't know about metal.

I tried to ride in a new way - it worked.
Minced meat again took liquid, so that life, which means, did not seem like honey. Cheese, ricotta, spinach.
I don't know yet what is faster - roll the seams or just the edges with a roller, and then cut it with a special knife. But two ways are always better than one.
There is no difference with liquid minced meat, round or square. All the same, the form is not visible later. If the minced meat is dense enough, the shape is clearly visible.
Filling:

Rolled seams:

Result:


Len, thanks again

from a hungry fainting in the eyes darkened

And don't tell me, Lenka is always teased with goodies

I tried to ride in a new way - it worked.

Lena, it turned out very neat
No, you definitely need to buy another 21 pieces!
I'm taking a dough roll from the dacha, I'll make raviolki with dumplings

And I took a jumper from a wooden hanger, I got a thin rolling pin

Brilliant !!!!

[Tatyana]

Tatyana, cool)
The second way, convenient for freezing:
I take it out entirely

And I cut with a wheel

Then, without dividing it, I stuff it on the board into the freezer, and after a couple of hours I break it at the seam into separate raviolki and put it in a bag.

[Cifra]

Cifra, Elena, and show the cooked result?

[Nataliya]

Nataliya, I made them today solely as entertainment)) I do not know when I will be honored to cook.

[Elena]

I made them today exclusively as entertainment))

Elena, it is clear then.

So how does Teskomovskaya differ from other dumplings? What is her trick?

[Katerok87]

Katerok87, what suits me in them is that they are rectangular, just as wide as a layer of dough from a dough sheeter. Otherwise, it's just a form, of course.

What is her trick?

Teskoma always has some microscopic details that make her pieces more convenient than others. Here, for example, the fact that the top panel is removed, and if something is stuck, it falls behind easily. The plastic is of high quality, where it is necessary so that the dough does not run - it is matte, where it is necessary to cut it off - sharp and smooth. Well, yes, it is convenient for the dough sheeter.
Maybe I'm biased, of course.

A! This is a blow in the stomach!
Nelechka, is this your revenge on me for the raviolki? As I saw these clearings, I almost fell.
I want a queen.
Tell me, please, what is the diameter of the round cut?

I tried to ride in a new way - it worked.

Oh, how glad I am! To your health, Lenus.
And today I have ordered a new wooden rolling pin - tomorrow they will ram. She, of course, is not as thin as I dreamed, it will still be a little thinner than mine. Takshta, from tomorrow I boldly continue to sculpt ravio dumplings.

And I took a jumper from a wooden hanger, I got a thin rolling pin

Tanya, have you tried it already? Conveniently? Isn't it too thin for such rolling?

Did it today. The raviolki turned out to be plump, the "rolling pin" sealed them well, without touching the filling.

Urrraaaaaaaa! It worked again!

Form for square raviolini Tescoma "Delicia", 21 pcs

mneninada, mneninada, ... the mantra did not help .... ordered two
Lenk, so that it always tastes good for you

I took a jumper from a wooden hanger

yes yes, you can still use a playpen or a crib.
Sand and saturate with oil. Such glorious rolls will be