Dumplings and dumplings mold

Girls, I have this round aluminum dumplings - honeycombs. There are small such holes in it, small dumplings are obtained, this, of course, is good. But there is very little minced meat. Do they come with large holes, or are they all standard?

Girls, I have this round aluminum dumplings - honeycombs. There are such small holes in it, small dumplings are obtained, this, of course, is good. But there is very little minced meat. Do they come with large holes, or are they all standard?

There are large ones, but of a different shape - they contain much more fillings, but there are fewer pieces at the exit:

Earlier, I also had the idea that the big dumplings (from under the dumplings with big holes) seem to be better, and sculpt faster and you will eat faster. I conceived and stuck dumplings of different sizes. Indeed, large dumplings are quickly and cleverly made. Cook at the same time, if not frozen. I froze the remains of different-sized dumplings. But when later I cooked frozen dumplings, I saw a very big difference, and realized that standard dumplings do not in vain exactly the size they are. The dumplings made using a standard dumplings are of the optimal size in order to quickly cook and not lose their appearance, do not get loose and keep tasty juice inside the dumplings.
I make large dumplings, and most often huge dumplings in a three-seater dumpling maker, only if I immediately boil them. For freezing, for long-term storage, dumplings of ordinary sizes are best suited, or slightly larger than usual, well, not large dumplings. This is my experience, which is the son of my mistakes.

And this experience is valuable to those. that you compared from the position of both at the same time. Here is the most reliable way to compare devices, having both at once and under the same conditions.

Thank you Creamy! So these honeycombs are all the same? You have calmed me down. Only the finished stuffing-minced meat turns out to be almost a pea
And such dumplings, as julifera showed, I have not seen on sale, and they say that dumplings do not fly out of them well. Yes?
No matter how big you want, but you want more meat in them.

[lurika]

lurika , for dumplings to be frozen, this is the perfect size. And the meat inside will have time to boil, and at the same time the dough shell will not crumple and will preserve the delicious meat juice. And make large dumplings in the amount in which you can eat them at once after molding. After all, not being frozen, they boil very quickly and do not have time to go unkempt. I figured out this question for myself and closed it.

Everything, Creamy, with your help, also found out and closed. It's so good when there is no doubt. Thank you!

Those dumplings that are obtained on the form shown by me - they are not large, but medium - our size
And it is with such a shape for 12 pieces that there are NO difficulties with flying out, but if you put excess minced meat into the holes in our Soviet uniform, then the dumplings will come out badly and may break. In any case - before putting the layer of dough, I sprinkle both forms with flour.
And after the freezer - nothing shaggy and everything is very tasty, I always make the dough like on noodles - it is soft after cooking and never breaks.
I have been using the form for many years, so I know what I am writing about.
Also, layers of dough after dough rolling are well suited to this form - I roll out the dough in small portions - just 2 of such dumplings in length, and I don't bother with meter and two-meter tapes.
Use both forms - both the one in the photo and the old round Soviet one - it still gives the fastest result, albeit small
And large dumplings like dumplings that Creamy writes about - we don't like this and I don't make them, after the freezer they are very nasty.

I bought a tablet for triangular ravioli.
🔗
I used it a couple of times and hid it. It takes a very long time to mess with her. This kind of dumplings are small, the minced meat does not fit much, and the molding time increases accordingly, besides, if the filling is made of minced meat, then it is boiled down and inside you get such a meat pill.

Here you can see and read
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

[LLika]

LLika - I have a planchette with slightly larger triangles than yours and with mini-raviolki.
It's real - just indulge, I have already unsubscribed in this Temko more than once so as not to waste money in vain.

Of all of them, only 12 are normal - in size, it makes dumplings a bit larger than our old dumpling maker!
If I want to quickly spend the minced meat, then just on it, you get a lot of meat and little dough

The rest of the small forms are pampering when there is nowhere to put time ...

There is no friendship only with small raviolks, only one Mayata ... threw it to hell ...

[julifera]

julifera
The picture seems to have such a large depression, I thought how they would be similar from our Soviet, only triangular. And for us, for Italians, she is, in a word, a raviolica, where there is little filling.

julifera (write your name), so where can I get one for 12? I have not seen it anywhere on sale. And here, in joint orders, the price is not lifting, I don't remember, but it seems that I looked at the price at it, so I can't afford it. We do not eat so many dumplings - health is a pity - to recoup it. Well, let's look some more.

Here's another question. And why, to make the dumplings easy to take out, everyone uses flour? All sorts of bells and whistles in the form of stencils are invented. All the same, flour will crumble from stencils everywhere, because you cannot remove it immediately neatly. Once upon a time I learned that instead of flour, you can grease the form with sunflower or any vegetable oil. The time takes 1-2 seconds. With a brush, draw in one stroke over the shape and that's it. The dumplings pop out like cute. It does not affect the quality or taste, there is no flour anywhere. That's the only thing I do - it's a pleasure.

And why, to make the dumplings easy to take out, everyone uses flour?

I personally don't like the taste of butter. Then the dumplings freeze on the rug with the freezer, you still need to wash the rug. And one more thing: if the dumpling didn't work out, then the oiled dough is difficult to mold back into a lump. I tried margarine - it's better with it, it doesn't flow like vegetable oil, but the hands are greasy, the rolling pin is greasy ... it doesn't work with it. I put the dumplings on a tray with sides, the flour wakes up only in it.

At first I also thought so, as you do. And then she adapted and these inconveniences disappeared by themselves. I take sunflower oil WITHOUT ODOR !!! I lubricate the form with a brush, on which there is absolutely a minimum of oil - one might say, almost dry, I squeeze it on the edge of the bowl where it is poured. Consider no butter on dumplings. Moreover, I put a teaspoon of butter in the dough - I like this dough, it rolls out again very well, therefore, after the dumplings, it sticks together and rolls out perfectly. Hands are not greasy, the mat is not greasy. I think you used a lot of oil, that's why you get this result. If you use oil at least, purely symbolically (to find the best option), then it’s not like it. For me, I wrote, neither the quality nor the taste is reflected at all. Well, I do not insist, everyone does as they used to and how they like. I don't like it in flour. We love dumplings with broth, and if in flour, then it turns out cloudy. And during cooking, everything is in flour, everything is somehow sloppy, hands in flour, rug in flour, table, rolling pin ...

julifera (write your name),

my name from the word juli is Julia

So where can I get this for 12? I have not seen it anywhere on sale. And here, in joint orders, the price is not lifting, I don't remember, but it seems that I looked at the price at it too, so I can't afford it. We do not eat so many dumplings - health is a pity - to recoup it. Well, let's look some more.

They are expensive - one mold in the region of 20 bucks, they gave me a set, it came out a little cheaper there.
I saw such sets in Serviro, in Odessa there is their store at st. Richelievskaya, 7
It is also dear to me, if it had not been given, I would have thought a hundred times to take or not take.

Well, I do not insist, everyone does as they used to and how they like. I don't like it in flour. We love dumplings with broth, and if in flour, then it turns out cloudy. And during cooking, everything is in flour, everything is somehow sloppy, hands in flour, rug in flour, table, rolling pin ...

Well, here's how you flour, so some butter
I like Ose - it's more pleasant with flour, but I'm sure that someone will definitely need your advice

Julia, I completely agree, I repeat, who likes it and who is used to it.
In my opinion, someone posted a photo of such a raviolnitsa, it seems, for 18 hryvnyas, they bought it in some supermarket. Probably domestic production. Didn't attach any importance in time and lost this message.

There are large ones, but of a different shape - they contain much more fillings, but there are fewer pieces at the exit:

I also wrote about this form before:

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 it and threw it away

I also wrote about this form before:

So you have another mold, not for 12, but for 24 - of course there is not enough filling in it, I would not recommend this either.
And I don’t suffer at all for the dishwasher - it can be easily and quickly rinsed with a brush.

I bought a mold for standard ravioli for 24 pieces today. Aluminum, made in Italy. The kit included a small rolling pin for rolling out. There were also on sale molds for small square and triangular products. But, for some reason, I thought that, for a start, one form would be enough. Let's see how I will work with this form.
Here's a form:

[Lurika]

Lurika, twice bought oil "colorless and odorless" (I call it distilled), it does not really look like oil ... in the refrigerator it turns almost into jelly. If you do not wash it off on the first day, then even Faerie will not wash it off the first time. Now the molds are aluminum and plastic, I can't imagine how to wash them from the oil, but from the plastic it pops up perfectly!
This is how she is
sold in the family Magnet, Auchan and in the markets in dishes. I'm happy with the form

There are large ones, but of a different shape - they hold much more fillings, but there are fewer pieces at the exit:

bought one in 🔗 for 13 euros for joint procurement


in order to check the volume, she took a tablespoon and a teaspoon - the teaspoon did not fill the cell completely, exactly 1/4 tsp remained in a tablespoon of liquid. As for me, this is the coolest size, I chose this form thanks to the feedback from Yulia, thank you
washing it with my hands does not bother me, but for the quality of the dumplings and their bouncing ability, I have to check

[An]

An
I hope you become friends with this mold
When you put a layer of dough, then you deepen each hole with the same measuring tablespoon from your photo - and then the cells will be as ready as possible for receiving minced meat, and there will be no air under the dough
Well, and rolling - you remember - it's better to use a narrow roller only along the ends of the seams, and not with a rolling pin, then even if the raviol is convex (well, someone put a lot of minced meat), then it will remain so

I have such an expensive Italian form for 10 ravioli (I bought imperia raviolamp for 1432 rubles), the dough is poorly cut on these wavy dividing paths.Not everything is cut by the included mini-rocker - the edges are not in the same plane. In my opinion, someone else from the girls complained about this problem.

So you have another mold, not for 12, but for 24 - of course there is not enough filling in it, I would not recommend this either.
And I don’t suffer at all for the dishwasher - it can be easily and quickly rinsed with a brush.

I wash everything in the dishwasher. And there these things turn black.

I have such an expensive Italian form for 10 ravioli (I bought imperia raviolamp for 1432 rubles), the dough is poorly cut on these wavy dividing paths. Not everything is cut by the included mini-rocker - the edges are not in the same plane. In my opinion, someone else from the girls complained about this problem.

As I tried that rolling pin, I immediately unsubscribed here about 3 years ago with photos - this misfortune does not fit in the garden
Narrow roller - for the seams, that's it - it cuts perfectly

As I tried that rolling pin, I immediately unsubscribed here about 3 years ago with photos - this misfortune does not fit in the garden
Narrow roller - for the seams, that's it - it cuts perfectly

What is a narrow roller?

On the left there are 3 views, I like the white plastic Fakelman beveled most of all for this plmeny:

Great!

[julifera]

Here, julifera, and I need such a narrow beveled roller to "cure" the raviolnitsa. Already thinking about taking a closer look at the new narrow paint roller for rolling wallpaper seams.

Yesterday I also looked at this wallpaper in a hardware store. I remember that before such a hard rubber wallpaper was glued, so I wanted to buy such a small one for a dumpling maker. And there the hard rubber was only big, and the small rubber ones were soft, although they were tougher than foam rubber. She left with nothing.

Off: And I have the same Bodum knife holder. And in the same color. Superb thing!

Off: And I have the same Bodum knife holder. And in the same color. Superb thing!

yeah

And I want such a raviolite:

Tell me what you need a beveled roller for, I bought it today

That's what a true deviceaholic means! (I myself am like that!) It is convenient to roll out with a beveled roller - compact the dough in flat round or oval shapes along the edges of the mold, it will be very convenient to "hit" in the middle of an open pie - to drown the dough in the form of a circle under the filling, it is even possible to form a "recessed" middle of the Uzbek cakes. I'm sure people will add more ways to use the beveled roller in the kitchen. Well, it will be convenient to cut the edges in the Italian raviolnitsa, we discussed this several posts earlier. In skillful hands, and for its intended purpose, this little thing will playfully facilitate your work in certain cases when shaping the dough.

It is convenient to pull the corners when forming a cake in a mold, a large rolling pin does not fit, and this one presses the dough well.

Creamy, lesik_l, thanks a lot for the tip. !!! Something like that, I also assumed. I have already tried it in work, I really liked it.

There are large ones, but of a different shape - they hold much more fillings, but there are fewer pieces at the exit:

I bought exactly such a large ravioli tablet today. I will try on occasion

I have the same Bodum knife holder. And in the same color. Superb thing!

Is this such a container filled with twigs?
I looked at this one, but was afraid if the knives were dull in it?

Is this such a container filled with twigs?
I looked at this one, but was afraid if the knives were dull in it?

And why should they be blunt? No, the knife goes into it gently, effortlessly.

I have such a stand for knives, with twigs I like it very much and takes up little space

I read somewhere that these twigs are gradually excised from inserting-removing knives. Therefore, they are short-lived.

I read somewhere that these twigs are gradually excised from inserting-removing knives. Therefore, they are short-lived.

My year and a half, no less, until I noticed something. Used constantly, there are a lot of knives in it.

And the dumpling maker is here to the knife stands which side? More precisely, on the contrary: what side are the knife stands in the dumplings?

And the dumpling maker is here to the knife stands which side? More precisely, on the contrary: what side are the knife stands in the dumplings?

Certain.

The girls bought such a form for dumplings and something did not work out, maybe the hands are not the same, I did it all the time with my hands I wanted to make it easier for myself, called it easier

[Tatyana]

Tatyana, and what exactly did not work out?

[Tatyana]

Tatyana, and what exactly did not work out?

the mince fell apart, the dumplings did not break apart and it seems the freaks turned out, on the one hand they were convex, and on the other they were flattened

Clear. I do this: I sprinkle the form with flour (so that the dumplings fall out better) before putting the first sheet of the rolled dough. Then with my finger I make small indentations for the meat, put the minced meat. With a brush moistened with water, I go through the dough (where the ribs are). I put the second sheet of dough on top. And I roll the dough well so that the ribs are already visible.