Dumplings and dumplings mold

And since childhood, I am accustomed only to handmade dumplings. I decided to make my work easier and bought such a dumpling maker

So, with the help of these forms I get

Of course, it's not quite the form of dumplings, but you can definitely call it a dumpling. By the way, they turned out to be very comfortable for me, with such sculpting my fingers no longer get tired. In general, I found my own

And I have such forms (which are white) ... lying around .... I don't know how to use them, no matter how hard I tried, well, there is a lot of dough, then there is a lot of filling and it does not stick

And I keep looking at these forms, or rather at the big one, to be used for pasties, but everything that the toad presses on. I'm afraid that they will roll around

I cut out the dough with a mold, the second from the largest, then I put the cut out circle of dough into a smaller mold, put the filling and so it sticks well. If you cut with one shape and fix it with it, it turns out badly.
That is, the principle is this: we cut out a circle with one shape, and fill it with another shape one size smaller.

Yes, yes, that's exactly what I do. I cut out a large one, into a small treasure. I remove the excess dough with my fingers. On the mold, I spread the cut out dough in the shape of the mold itself, and then spread the filling with a teaspoon. But the number of fillings should be looked at the filling itself, or rather, how liquid it is. The thinner it is, the less you need to put it. I didn’t succeed the first time either, then I got used to it)))) But with the smallest mold, and I’m not doing very well, I seem to do everything as with others, but all the same, the dough will crumble, then the filling will climb out. In general, I don't use the smallest one yet)))

and I bought a big one for chebureks for 6 UAH on the market (just over 20 Russian rubles). So the cheburechkas turned out to be good, when frying the dough did not break through, and laid the filling all over the hollow, I liked it. Truth made only 4 pasties and once. But now the Fast is over and I will do more

and I bought a big one for chebureks for 6 UAH on the market (just over 20 Russian rubles). So the cheburechkas turned out to be good, when frying, the dough did not break through, and I laid the filling all over the hollow, I liked it. Truth made only 4 pasties and once. But now the Fast is over and I will do more

Vooot ... I also need to find her somewhere ... They sell only in sets, but I don't need it, and we also have a little one from the Soviet past ... We will continue to search

[Xana]

Xana, you have China by your side, and there are such small things, heaps and delivery is free ...

And what is China ?! For example, I have Polish things. I bought one at a time in different sizes.

I really liked making dumplings with such a cutter


Here yesterday I posted a report
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

And what is China ?! For example, I have such Polish things. I bought one in different sizes.

And she is much closer to Poland, from Primorye than to China ...

[Xana]

Xana, you have China by your side, and there are such small things, heaps and delivery is free ...

Oh, Pakat, first of all Taobao scoured it - there are only small ones, for dumplings, Chinese chebureks do not use Many of them on ebee, but I have not yet mastered it, and delivery to me is not cheap

Oh, Pakat, first of all Taobao scoured it - there are only small ones, for dumplings, Chinese chebureks do not use Many of them on ebee, but I have not yet mastered it, and delivery to me is not cheap

look also on aliexpress.com This is a type of Chinese Ibei and delivery is often free

This is a type of round dumplings, only rectangular.
It is high time for manufacturers of round dumplings to start producing oblong ones too. Many houses now have dough rollers.

I found a "pelmeni maker" on Ibei The name pleased (in the English version, not Russian):
RUSSIAN PELMENI DUMPLINGS RAVIOLI MAKER MOLD FORM DUMPLINGS DUMPLINGS

So, with the help of these forms I get

Of course, it's not quite the form of dumplings, but you can definitely call it a dumpling. By the way, they turned out to be very comfortable for me, with such sculpting my fingers no longer get tired. In general, I found my own

So, should we take such forms?

So, should we take such forms?

Well, personally, I really like these molds. Already completely adapted to them and "laziness to mold" has disappeared by itself

Today I tried such forms (Teskomovskie), I really liked it, and I also have an assistant - a 5-year-old son who now sculpts dumplings with such a form no worse than his mother

I really liked making dumplings with such a cutter


Here yesterday I posted a report
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

I also have such a cutter. only I sculpted them as in the video - one layer of dough, filling on top, then another layer of dough. and then squeezed the dumpling with this cutter. I have it round! How did you come out with such a classic form?

Hello everybody! I'm talking about sculpting dumplings with a frm (round with cloves for dumplings, pies, chebureks). I roll out the dough on a dough rolling machine. I get a long strip of dough. I put the dough on the mold. I cut off the desired piece (square) of dough with scissors. I put on the filling, without lifting the mold from the table, I close it. Pressing the mold to the table with my hand --- I break off the excess dough that has come out of the mold. And that's it - the dumpling is ready! And you don't need to cut out any circles for the mold! : girl_dance: Maybe someone already wrote about this --- but I did not find it in the subject!

Sveta, something I did not understand, you can explain it again, or even better with pictures

I realized. But I do not like these molds, a very large edge from the dough turns out

Vei! At the expense of the process with the photo --- in the late afternoon! I specially measured the edge of the dough in the finished dumpling - 4-5mm. Although, the width of the wavy line on the mold is 1cm. I make dumplings pot-bellied. I put a layer of dough (long) on ​​the table. I put a mold under the edge (the dough lies on the top of the mold). Without reaching for the form, I cut off the desired piece of dough along the edge of the form with scissors. We get such a picture --- a table - a mold on it --- on a mold like a square of dough, on the side is the main layer of dough. Well, then everything, as I wrote above. We closed the mold with the filling, with our left hand we press the closed mold to the table (the main pressure is on the part where the wavy line runs) without fanaticism, of course! right, tear off the excess dough that sticks out of the mold. I make custard dough. When I take out the dough from the dough roll, I lightly sprinkle the part that will lie on the table with flour. And then I rewind the cuttings (in our case, fragments) of the dough in the dough roller

even though my imagination is tight ... I need a photo ..

[HOW I MAKE VARENIKI PRESS FORM]

HOW I MAKE VARENIKI PRESS FORM

1. 2. Sprinkle flour on the side of the dough that lies on the table (or you can sprinkle the table) 3. Cover our mold with dough 4. Cut off excess dough 5. Put on the filling (I just put the grated carrot --- the dough from the dumplings was left, but the filling was gone) 6. Close the mold 7. With your left hand press the mold to the table 8. Tear off excess dough with your right hand 9. All excess dough tore off 10 And this is what happened Trust me ---- IT'S VERY FAST!

Perform such complex manipulations with the mold .....
Isn't it easier to immediately squeeze out a mug economically on a layer of rolled dough, and then return them to the shape and close up? Why cut the dough into pieces, then scissors ...

[lana19]

Perform such complex manipulations with the mold .....
Isn't it easier to immediately squeeze out a mug economically on a layer of rolled dough, and then return them to the shape and close up? Why cut the dough into pieces, then scissors ...

These are theoretical fabrications.And in practice, the cut round dough piece is not centered, where the dough does not need to stretch or "shrink". Moreover, you need to fill with minced meat. And stuffing dumplings from a whole canvas with minced meat excludes marriage (when, due to misalignment, minced meat climbs their slots) and it turns out many times faster. I do not sprinkle flour, do not cut off excess dough with my hands, but carefully and quickly use a plastic stack (sold in plasticine sculpting kits) and make three dumplings at once with a Tapevarovka dumpling maker. But I use the same method as lana19 , I previously wrote and posted a photo of my three-seater dumpling maker in this thread posts No. 287 and 294 on 15 pages.

These are theoretical fabrications. And in practice, the cut round dough piece is not centered, where the dough does not need to stretch or "shrink". Moreover, you need to fill with minced meat.

You are partially right. But!
I didn't write theoretical speculations, I always do that.
Usually such forms are sold in a set: 3 pieces. I cut out the largest circles, and I blind them with a medium-sized shape. And no problem.
And when I need very small dumplings, I cut them into a medium-sized shape, and I sculpt the smallest.
And not only I do this, girls have already written about this on our forum.

In our super, ravioli sets lie lonely on the bottom shelf. Such and with square cells.



Italian ...

But I still didn't understand whether I need it or not? Some praise, others vice versa ...

I don't know, I like it, if you compare it with the Soviet round one, then these cells contain much more minced meat, that is, the dumplings are more powerful.
When I am too lazy to get the dough roll, I do it on a round old one - more dough and less meat.
And when I'm not lazy, then I roll out the ribbons and on this raviolnitsa - here on the other hand - the minced meat leaves faster, the dough is slower.

With square cells, it is not necessary for sure, they are small, very little minced meat will go there. And here it looks like deep cells ...

Probably buy ... The set costs 120 UAH.

Probably buy ... The set costs 120 UAH.

You better think about it.

[Leska,]

Leska, and what is complete?

Yes, everything that is more than 12 cells is a hassle - too little minced meat, I want to put more, as a result, it is inconvenient to roll the top later.
120 UAH is a good price, we had them for 160 UAH, no less.

And one more thing - I like to work not with my own rolling pin from the set, but with a roller - I roll it differently than on a regular dumpling machine, that is, not the entire surface as a whole, but only at the seams, then the dumplings are perfect

Good price, good price ... Now you still have to buy a video for it.

[Luysia]

Luysia, for me the song is long with her because of 12 things: go through with a rolling pin, roll with a roller, and if she also has no holes in the cells

And the holes should be in the round pieces themselves? Is this for air outlet?

There seem to be no holes ...

[Luysia]

Luysia, for me with her the song is long because of 12 things:
go with a rolling pin, roll with a roller,

Why a rolling pin? if dough rolling mona.
And without a dough sheeter, I don't use this mold.

and if it also has no holes in the cells

It's normal without holes, I don't feel any tension.

Good price, good price ... Now you still have to buy a video for it.

I thought you had some kind of roller / roller.
In Metro Fakelmanovskiy mowed sell - 40 UAH

No, if it doesn't burn inside, don't take the tada. I was on fire and I got used to it, quite quickly, I generally like to do everything very quickly.

I thought there was some kind of roller / roller.
There is a sloped Fakelmanovskiy Metro - 40 UAH

No, if it doesn't burn inside, don't take the tada. I was on fire and I got used to it, quite quickly, I generally like to do everything very quickly.

Well, it doesn't burn, but somehow it scratches ...

I will wait, it may dry out, but if not, then I will buy it with a roller (in Kharkov I saw both beveled and straight ones).

I will wait, it may dry up ..

That's right, I always do it - wait, wait for myself
Moreover - if the thing is bought and I don't get it - I say - it means it should be, it means I didn't really need it.
If anything, she will come to me herself

[julifera]

Why a rolling pin? if dough rolling mona.
And without a dough sheeter, I don't use this mold.
It's normal without holes, I don't feel any tension.

julifera, by the time the dough sheeter appeared, this form had already gone to the neighboring garage.

[julifera]

julifera, by the time the dough sheeter appeared, this form had already gone to the neighboring garage.

What do you use?

Good day! Maybe someone will be interested, today I was in the Metro (in Kiev on Bolshaya Okruzhnaya) A set of molds for dumplings of 3 pieces (similar to tesky) from Fackelmann (Germany)
costs around UAH 18, I bought Teskomovskie UAH 62, a set of 4 pieces. But I also bought this one, so to speak in reserve.

In our super, ravioli sets lie lonely on the bottom shelf.

Such and with square cells.



Italian ...

But I still didn't understand whether I need it or not? Some praise, others vice versa ...

I had such a form. I didn't like it. Don't put it in the dishwasher - it turns black. A little filling fits, it is bad to stick together later. I gave it to my husband so that he could drill the holes so that it was like in an old dumpling machine, but he broke and threw

Today on Ebeya I found metal dumplings and dumplings. And you know where they come from. Ukraine.

Today on Ebeya I found metal dumplings and dumplings. And you know where they come from. Ukraine.

: flowers: Laughter and more! I'm looking for yours, plastic, rectangular! And metal is full, which used to be

and why look for them .. I saw in Auchan .. the price is 30 gr.

smarter ravioli tins

I want such a dumplings! where to get this?

Unfortunately, we do not have Ashan!

And not only you