Dumplings and dumplings mold

And I made dumplings with cottage cheese !!!!
I have which for 10 pieces! ...
The size is perfect !!!!
Little dough! The filling is enough !!!
It is done easily and naturally ...
I am very pleased!!!! I would have fiddled with my hands here ...

Well, yes ... now I understand - if you take a video, then it should be about a centimeter wide ...
My rolling pin is not big - about three centimeters in diameter ... and it was too thick ... I want something thinner ...
I'll think…

I have which for 10 pieces! ...
The size is perfect !!!!

Sveta, great! Congratulations! Are you square or round?

[Julia]

Julia - square! ...
And this is probably why a little dough turns out ...
Since the recess for the filling matches the contours of the raviolka itself.

[Svetlana]

Svetlana, yes, square is a hit! It will also be necessary to make with cottage cheese
All the same, I still think to buy little square ones, if I find

Well, I also made square and round ones. I have both, which are 10 pieces. There is no mad rapture. A fair amount turned out to be with through holes in the seams. It seems that they are cut perfectly, they pop out only on the way, and from the end you take a closer look - a hole. Water is probably better to use. Half durum dough with BC flour. In short - ravioli are like ravioli ... 10 pieces, of course, are not very kids in size, but I presented how to pick small ones on the same palette in 3 rows - nooo ... As always, it is to each his own)). Rolling pin I have 4 cm in diameter. It worked out fine. Although at first I just did it classically as in the Soviet Union: roll it over the entire surface.

Tupper for three - drives))).

[Nata]

Nata, I made from ordinary flour ... did not add durum ...
All are intact !!! Not a single hole !!!
The water after cooking remained clean !!!
Made 60 pieces in one fell swoop!

Tomorrow I'll make some potatoes too! The dough is still left ...

B I succumbed to the excitement ... bought Tescom's uniform and rolling pin today, in the photo she ... played ... it cuts through the edges very well ...

[Helen]

Helen, beauty, do not take your eyes off! With spinach?)

[Helen]

Helen, beauty, eyes can not be taken away! With spinach?)

with green onions and dill, and more cheese!
Now I am puzzled by the shape of 21 pieces, but they are nowhere to be found, namely square ones!

[Elena]

Elena, the beauty!!!!
Here we also wanted to make salty cottage cheese the next time !!! ...
We ate too many sweet ones ...

This is what I found in the topic about dough sheeters p. 108

At first I experimented with different doughs, rolled it on a raviol nozzle, before loading the minced meat, not all are suitable. Kefir from Admin sticks and chews on the raviol nozzle, with others this is not. This dough went just for noodles. Then I made a dough according to the recipe from Villa pasta, on eggs and yolks, it is very steep, but it does not stick to the raviolitsa and the raviolki are molded with a bang. If you try to turn the handle quickly, then some raviolcs are half-empty. I found the optimal speed for myself, and everything turned out as in the picture.

I made several dumplings from this dough by hand - everything is fine too, they are molded, the dough does not stick to my hands. Therefore, those who wanted "real" dumplings, where there is a lot of meat, also got what they wanted. But no one said when they ate ravioli that there was a lot of dough and little meat. Everything is very tasty, and now no one remembers about store-bought dumplings, for which some of me had a weakness at home.

And on the next page is the recipe for the dough.

[Helen]

Helen, here, I have exactly the same.
I'm looking here at the palettes. And so I applied them to each other, and so.And something does not seem to me that in this way it will be possible to cut out at least something of Them and combine them with seams not to say that it is very simple

[Katerok87]

Katerok87, yes, with a ravioli attachment, you need to make the dough abruptly and add semolu, it seems to me. Italians write in recipes 50:50 different flour, egg, water

Tomorrow I will have information about a 21-piece square shape ... and at a good price ...

Yeah, let's spin me another dumpling maker. On the third, the tartlet has already been promoted in the next topic.
I sit here quietly in the bushes and do not buzz. I didn’t want to look at the price. But if the price is good, I'm afraid I can't resist.

And something does not seem to me that in this way it will be possible to cut out at least something

Yeah, so it didn't work to speed up the process. Okay, boom the old fashioned way - with a rolling pin, until Tescoma comes up with a cutter clamp.

[Helen]

Helen, here, I have exactly the same.
I'm looking here at the palettes. And so I applied them to each other, and so. And something does not seem to me that in this way it will be possible to cut out at least something of Them and combine them with seams not to say that it is very simple

Oh yes, I tried it too. I have round and square, and they have the same cutouts. Already very thin cut-out ribs, so that they somehow humanly dock and cut out something else ...

Gyyy, what, I tried, right?

[Elena Tim]

Elena Tim,

You asked whoever has it to try. I tried / applied))). Toka forgot to write to you))).

Pralna! And here I am suffering until the evening - "to be or not to be."
Oh, sorry. But, to be honest, I didn't really hope, realizing that everything is too shaky ...

Katerok87, but with a ravioli attachment you need to make the dough more abruptly and add semolu, I think. Italians write in recipes 50:50 different flour, egg, water

Yul, and what is semolina?

So that there are no half-empty ravivioli from the nozzle on, you need to do this: press the minced meat from above, turn the handle once, press, scroll, etc. I don’t remember where I read about it, maybe someone already wrote here. I wonder which way is faster with a thin rolling pin or nozzle (if everything would have turned out as smoothly as described)? Why did I buy it, because I found the only positive review at that time, as that woman did in "5 seconds" 100 pieces.

Okay, boom the old fashioned way - with a rolling pin,

Wouldn't it be better to cover the whole thing with a thick wooden board (cutting board) and press it well?

Girls, I also thought with a board, but not cover it completely, but press it with a wide edge of a wooden board along the protruding zigzags so as not to crush the filling.

I hope the recipes "on paper" will come in handy, because not everyone has a Kitchen TV. Moreover, the programs are in Russian and with details.
And then, a lot of questions remain about the opinion that pasta should be made only from durum flour. And Donato, on the contrary, makes a lot of dough from ordinary wheat flour - then it's all about how to make the dough correctly, according to what recipe!

Recipe:
• Refined white wheat flour - 600 grams (the best white flour)
• Fresh eggs - 3 pcs.
• Egg yolks - 3 pcs.
• Salt - ½ tsp.
• Olive oil - 1-2 tsp.
• Water - 3-4 tbsp. l.

If anyone is interested, then a detailed description in this thread
Topic: "Villa pasta", dough recipes, secrets, tips, videos, from Donato de Santos. If I understood correctly, Crust is successful with this recipe.

Yul, and what is semolina?

Katerok is durum flour, or durum semolina.
So you have a Marcato attachment? Or what brand? Ravioli or raviolini?

So you have a Marcato attachment? Or what brand? Ravioli or raviolini?

Julia, I have Marcato ravioli 3 in a row. I was so angry at her, it costs not little money, but it cuts the dough. Really, I think, it was impossible to make the videos denser! I disassembled the raviolnitsa, and then dad comes in and banged on the hole and began to cut normally.In the meantime, I have no more success in using it. Three times I rolled ravioli and once, with grief, it turned out in half. I can say that in terms of the ratio of meat and dough, they do not differ from ordinary small ones. Thank you, Yulia, for the tip on what topic they are discussing this nozzle and about the dough!
I think we need to work with the test. You can still get unspoiled raviolki. There would be some instruction from the successful ideas of successful people, precisely in working with this attachment (sampling), so that you do the first, second, third and you will have time.

I have Marcato ravioli 3 in a row.

It is clear, I read in the topic about dough rollers, I also wanted to. But I can't find the handle for the typewriter, and the attachment only works with the handle. There are also a couple of videos on YouTube

then dad comes in and banged the hole and began to cut normally.

Our method

the nozzle only works with a handle.

Yes, only with a handle.

There are also a couple of videos on YouTube

Can you provide a link?

Here
vf5e89NZUgo

Thank you!!!
Those stripes that she tears them off with her hands can be removed by the nozzle itself. There are such special scrapers on the bottom. In theory, three strips of dumplings separated from each other should come out. But this, in my opinion, will happen on condition that the cutting rollers will fit snugly against each other and, accordingly, cut through like a rolling pin into the dough. Well, the dough must be right.
Or maybe minced meat should be special too?

Wouldn't it be better to cover the whole thing with a thick wooden board (cutting board) and press it well?

So if you press everything completely, then the whole point of shoving more filling disappears. It will just crawl out into the seams if you press on it. And if you put less filling, then rolling with a rolling pin is not a problem.
Therefore, we process only the seams, and the filling sticks out calmly.

Well, as always, while I read it, grind everything! And I was already dreaming about how I would quickly feed my four men, and at least a little ease my slavery))) ... I'm talking about Tescom's form for 21 square raviol.
Okay, we'll wait for a new delivery
Well, at least I can boast, it will be easier. * JOKINGLY * I have a rolling pin 2cm in diameter and 50cm long. So I'm waiting fully armed: sk-izm: new delivery or when you play enough and start selling your toys.
Lena, thanks for the invaluable experience!

Those stripes that she tears them off with her hands can be removed by the nozzle itself. There are such special scrapers on the bottom. In theory, three strips of dumplings separated from each other should come out

As far as I understood, it should come out in one piece. On other videos as well. I found instructions in the internet - it says that at the end of the "canvas" of ravioli it is necessary to leave it to dry on the table, then it will be easier to disconnect the raviolki.

I have a rolling pin 2cm in diameter

Give it up! Why do you need a rolling pin if you don't have a raviolit?

Therefore, we process only the seams, and the filling sticks out calmly.

Look how it is, you get double-convex ones, yes, the board does not fit, but if you make a flat top and press down on the entire surface at the same time, then in theory everything superfluous should go down (this is provided that there is enough space) ...
Dense durum dough, which does not stick well, you can not smear at the seams, but sprinkle the entire layer from a spray bottle, it should be faster, no?

I also look closely at these square molds, the old Soviet dumpling maker did not work for me, and these little ones looked a lot, so I am thinking how to adapt them so that it is quick and convenient (I can slowly and sadly even with handles).

Give it up! Why do you need a rolling pin if you don't have a raviolit?

Aha, changing! I'll tell you more, one with a diameter of 2.2, a length of 50, and the second 2.5, and a length of 43cm.
I have at least something ...

[Creamy]

Girls, I also come to you) Please advise, I have never had dumplings, I want to buy, and I think which one is better IDEa dumplings or the one that I advised Creamy recently, - 19 pieces, aluminum?

[cleose]

By the way, I somehow saw long rolling pins at the Danilovsky market. I must go take a look
cleose, they are also different in size. 19 - large dumplings, 37 - smaller.
My daughter, 7 years old, barely ate 7 big ones today, it didn't fit anymore, I'm 12 big ones. Cooked just for us 2x one tab. I don’t know for my husband, I’ll cook a kiss in the evening too.
I have an Idea too. They will try it next time, for comparison

19 - large dumplings, 37 - smaller

Well, they are distinguished by the currently selected quick way of filling the forms with minced meat: for the dumplings, which is discussed in the Cream Alevtina branch, with large dumplings, there is a good filling option - silicone molds for freezing the half-sphere filling from Khors; but for the dumpling maker Idea has not yet been picked up

Khors hemisphere fillings

Yes, these and also Bekker hemispheres "koloboks" for 64 cells, Lou and I have such. Today I filled it with a pastry syringe, a little later I will post the pictures

[julia_bb]

julia_bb, Elfa,, yes, I understand that their size is still different .. It attracts, write, dumplings quickly fly out of aluminum, although from IDEA the same way. Always sculpted by hand, but I think the size was somewhere between 19 and 37.
julia_bb, and as for a daughter, big dumplings, after the usual usual in size? and you? did it affect the taste ?, is there the juiciness of the dumplings itself or the dough is thick, for example, in a dumpling machine (although it probably depends on how to roll it out, I don't have a dough roll .. yet)?
I will wait for the pictures.
PS. still please tell me the diameter of these large dumplings from 19.

[Irina]

Irina, the inner diameter is 3 cm, for Idea - 2.5 cm.
Here Alevtina described this form in detail Preparation of meatballs and not only in silicone ice molds # 83
Photos

As far as I understood, it should come out in one piece. On other videos too.

Oh, exactly! I realized! This was my sticky dough and when it chewed, these stripes were separated.

I have an Idea too. They will try it next time, for comparison

Yeah, very interesting! Dumplings I have no idea yet, I am thinking about either buying an idea or a Soviet one with a reverse cone.

Today I filled it with a pastry syringe, a little later I will post the pictures

I'm looking forward to!

for the dumpling maker Idea has not yet been picked up

It would be great if there was a suitable silicone mold for this dumpling maker.

[Yulia]

Irina, the inner diameter is 3 cm, for Idea - 2.5 cm.

YuliaThank you very much! 3 cm, it seems not so big! Beautiful what you got from the photo. I think I'll buy one, and then I'll think about the Idea, it's easier to find it.

and then I'll think about the Idea, it's easier to find it.

and show someone a thread, this Idea !? what is she like !?

and show someone a thread, this Idea !? what is she like !?

3 cm, it seems not so big

Yes, they also get deeper and higher, the main thing is that the dough is elastic. I did the custard as Sveta Svetlenki advised. I'm glad!

[Yulia]

custard made, as Sveta Svetlenki advised.

Yulia, and where Sveta advised, please show me. I didn't find something

I'll tell you more, one with a diameter of 2.2, a length of 50, and the second 2.5, and a length of 43cm.

You can give me the second - I'm not proud

Come on, girls .... either buy baking pots, or appliances for homemade cheese ... And now I want Teskomovskaya for 10 pieces of raviolnitsa. But I don't know yet, do I want round or square ravioli?
I definitely don't want a trifle.

You can give me the second - I'm not proud

No-oh, what are you, I can't choose which one to give ..))) Clamped, in short...
Look, I haven't looked, but I don't think finding a thin rolling pin is such a problem. Tomorrow I'll go look specifically. Maybe there really is a deficit ...
By the way, hardware stores sell such wooden sticks-holders for brushes, mops, brooms, etc., with a plastic threaded tip, they are still plastic, and there are wooden ones. In diameter, see 2, the cost is about 100 rubles. Now, if you cut this, then 3 rolling pins can be made.