Dumplings and dumplings mold

[Ruma]

is there such a recipe?

Have Ruma there is Dumplings, noodles, dumplings # 7

Or here's another:


Dumplings on kefir (Leska)

Well, cho .. So I got enough of it.))

Today for the first time I tried forms on dumplings. There were no small ones, I bought a couple of large square ones. But at a price of a little over four hundred rubles each. Fairly (as it turned out ... well, who would have thought?) Judging that it would be more convenient than parting with a single one. And indeed, my usual flap falls on both pallets, exposed side by side, being rolled out by 5, the remainder rolls up again by 6, lengthened at the same time and it is just enough for the second layer.

I realized that I don't need a syringe from the word at all - putting a large spoon into a pastry bag from Teskoma and squeezing minced meat out of it is very simple and you rarely need to do it. And dosing for yourself is convenient. Lazhe nozzle is not needed at all.

I cut it with my favorite plastic pipe.)) Timkin's option to go exclusively at the seams either did not fit me, or I have crooked hands, but I liked the final rolling with a rolling pin all over the palette - the meat takes the "correct" shape, imprinted on the substrate, and with some with a knack I almost get rid of the air inside. But there is definitely room for improvement in this regard.

True, in each cooking at least one shovchik of twenty dumplings is revealed, and in the worst case there are two or three of them at once. In the first batch, even the meat from a couple of dumplings jumped out. I will try another dough next time. Today it was custard, but it is very tender.

Meeting small Teskomki for that kind of money - also buy.

[Lena]

being rolled out by 5, the remainder rolls over again by 6, lengthened at the same time and it is just enough for the second layer.

Tell me, what did you ride on? How many thicknesses do you have and what number does it start with?

I will try another dough next time. Today it was custard, but it is very tender.

Lena, I noticed with him that less rolling is needed, otherwise it "floats" (and it should be thicker in thickness than with semolina, for example). But it is understandable.

Meeting small Teskomki for that kind of money - I will also buy

And I just praise myself for the petty tesky. That I did not covet that 10 pieces are cheaper.

and with a little skill I can almost get rid of the air inside.

Lena, have you watched the video advertising these palettes? Did you see how he makes indentations with his fingers? Generally a good video. Just in case, I'll throw it under the spoiler. But I think you saw him if you worked with the bag.

Congratulations on your testimony. All the same, their palettes are the best. If this lower mold still had not existed or some other solution, there would have been no price at all!

And I just praise myself for the petty tesky. That I did not covet that 10 pieces are cheaper.

Brag, brag! Will be on our street too ...
I’m small, and I don’t remember anymore ... Maybe right after the opening of the Teskoma department in Eldorado I flickered, but it was a long time ago, it did not cause much excitement in me.

Did you see how he makes grooves with his fingers? Generally a good video.

Thank you, looked. No, it doesn't work for me. Firstly, the dough immediately goes back, and secondly, when I press it, I still cling to it with my fingernail, even if there is almost no nail. Therefore, usually in a dumpling machine (I have had an idea for a long time) I used the reverse side of Teskom's personal belongings such as a cutter or a brush, there is just a suitable size and everything is smooth.But today meat and cornet! And this means that I rested the soft nose right on the bottom, here is the depression for you. I haven't tried it with a liquid filling, maybe it won't work out like that. Tomorrow I plan to start "dumplings" with cottage cheese on the remains of the dough, we'll see.))

I have an Atlas rolling machine, I beg your pardon. But the dough is frankly thinner than here in the video - the top layer is almost transparent. So yes, with my addictions I need small fry. But I also want a couple at once, but in a regular store it's expensive.

If this lower mold still had not existed or some other solution, there would have been no price at all!

Uh ... I didn't get it to the end .. Why are you against it? After all, then the usual dumplings will turn out, won't you? It is this "limiter" that seduces me - it gives shape to the product and allows squeezing excess air out of the filling. Mm?

Congratulations on your testimony.

Thank you, colleague.

did not cause much excitement in me

And here I reviewed the video and thought - maybe I can buy a second palette for 21, so that, like a little man in the video, I can work faster.

But the dough is frankly thinner than here in the video - the top layer is almost transparent.

In the video, he clearly has dough on the eggs, if not on the yolks. It's probably not worth it with choux pastry. I think that from here you only had a single marriage. But these are just my thoughts. Itself is still far from ideal to advise.

Uh ... I didn't get it to the end .. Why are you against it? After all, then the usual dumplings will turn out, won't you?

Don't put salt on the wound. The usual ideal dumpling machine for dough rolling is the dream of thousands of housewives in Russia and not only.

Here all these dances began with thin rolling pins precisely in order to cram more minced meat into the raviolini mold. According to the current situation, when you fill it as it should, it turns out to be not enough after cooking. And if you roll it precisely along the ribs, then it is possible to make the minced meat like a slice under the top layer of dough ... And moreover, they keep their shape perfectly even in this case (when with a slice).

It's a little easier for me - the youngest is not a meat lover, in principle, and still small - he is just perfect for 21 dumplings.

And for the rest, I bought a metaltex for 21 and put the minced meat in it from the bottom of my heart, because there is no bottom, like a teskoma.

Here all these dances began with thin rolling pins precisely in order to cram more minced meat into the raviolini mold.

Yes, I caught this moment.)) The first portion was exactly what I did. And then I realized two points - 1) with a very large lump of meat, the dumpling should cook longer, but this dough does not allow, 2) if you thoroughly tamp the meat with your fingers, pressing it into a mold, then the former slide is perfectly pressed into it and stops sticking out. In the case of the usual forms, there is no such limiter, and I am trying to shove the meat directly into the table, which is why the bloated ball refuses to fall out back.
Well, I have less air inside the product on these palettes than after Idea. And very little when compared with felling. More precisely, I do not have cuttings as unnecessary, I just sometimes cut with a wheel. And this is the weakest option of all. The best one is still hand-made small dumplings from thin dough.

with a very large lump of meat, the dumpling should cook longer, but the dough does not allow

Lets-allows Again, I'll start my hurdy-gurdy about the recipe for choux pastry, which I use, I received from my mother, and the cook taught her. So, in order to cook the dumplings, the minced meat had time to cook, and the dough did not turn into rags, it is necessary to add cold water immediately after boiling (and so on several times if it tries to boil). Thus, we "kill" the boil and let the minced meat warm up. And, of course, the fire is regulated during cooking.
For me this is terribly important, since my hob is electric "pancakes". They are very inert and there, by reducing the heat, you cannot immediately remove that heat

If this lower mold still had not existed or some other solution, there would have been no price at all!

What are all different I just love these palettes precisely for the limiter of the amount of filling. In a Soviet dumpling maker, I sometimes get too much, the dough stretches under the filling and breaks or becomes very thin. And here everything is very even.

And I just praise myself for the petty tesky. That I did not covet that 10 pieces are cheaper.

I, too, like a small palette, such little jagged ones come out! On a large one, I cut out squares from puff pastry, sprinkle with sugar, and in the oven, I did not fit it for another.

[Cifra]

I just love these palettes precisely for the limiter of the amount of filling

Cifra, Lena, can you imagine, but my men modestly and timidly said that they had little meat in them.

In a Soviet dumpling maker, I sometimes get too much

I had one to one. With the eye, a complete disaster. I found my solution - two clicks of metaltex

I also like the small palette

Lenusya,

[Svetlenki]

two clicks of metaltex

Svetlenki, Sveta, what form is such a volume suitable for?

and the cook taught her. So, in order to cook the dumplings, the minced meat had time to cook, and the dough did not turn into rags, it is necessary to add cold water immediately after boiling (and so on several times if it tries to boil). Thus, we "kill" the boil and let the minced meat warm up. And, of course, the fire is regulated during cooking.

HORROR!!! But I will certainly try. Although it sounds sad against the background of the fact that I sprinkled the dumplings, poked the timer for cooking, set it for 5 or 6 minutes, squealed - I caught it, and the stove would turn itself off. While I curl up the next portion.))

Yesterday I bought a Polish little thing for 42 in Lenta, I think it was raviolki. Even for 249 rubles. With grief that petty Tescoma did not get it. The size is similar, there is no convenience, it is necessary to check the performance.

On a large one, I cut out squares from puff pastry, sprinkle with sugar, and in the oven, I did not fit it for another.

And for dumplings?) When I look at Tupper dumplings from "triple", I shudder. I ate two and ate.

for dumplings?)

There was an experience of making dumplings in a large raviolnitsa - I did not like it! Because you are eating raviol, not dumplings! For this, a trio of the sun was bought, it turned out to be an even greater nightmare - not only is the dumpling so big, it also increases during cooking so that you can't stuff it into your mouth. Therefore, I left this business with dumplings and buy ready-made ones.

I left this business with dumplings and buy ready-made

Gee. Rational decision.)))
And I console myself with the fact that dumplings are not dumplings, they can be sculpted many times faster. And I really sculpt with my hands. Anyway, handmade products are always tastier, for how much you don't buy those tablets.

There was an experience of making dumplings in a large raviolnitsa - I did not like it! Because you are eating raviol, not dumplings! For this, a trio of the sun was bought, it turned out to be an even greater nightmare - not only is the dumpling so big, it also increases during cooking so that you can't stuff it into your mouth. Therefore, I left this business with dumplings and buy ready-made ones.

And bite off, and not push it entirely into your mouth ???)))
In fact, how, then, do manty eat, khinkali - whole in your mouth? Litso will crack, honestly)). They are bitten off (the khinkali are held by the "tail"), the broth is drunk, then they are eaten further (if they are meat or meat-based). If cabbage and so on - bite off in general boldly: nothing is Lebanon. I hold the Tapper's on the table spoon while eating, with the other hand on the scallop. Since I steam it and then let it rest (using the mantas cooking technology), the scallop is strong and tough. I take out their steamer for this comb without damage to the product.

the scallop is strong and tough. I take out their steamer for this comb without damage to the product.

And you don't have a scallop, right?

In fact, how, then, do manty eat, khinkali - whole in your mouth? Litso will crack, honestly)). They are bitten off (the khinkali are held by the "tail"), the broth is drunk, then they are eaten further (if they are meat or meat-based).

Nata smiled at me. Chas word, in the eyes did not see khinkali, manty, did not eat. It even became interesting.
, boom to know.
In our region, they are not prepared, well, maybe in some families, perhaps singularly.

And you don't have a scallop, right?

I make a scallop on khinkali thin, edible. Firstly, in my opinion this is the most delicious part of them :-), and secondly, it's a pity to throw good products around.
According to the rules, it seems like it should be thrown out.

According to the rules, it seems like it should be thrown out.

The one with the khinkali is understandable. I'm interested in Tupper dumplings.)) There are no manual adjustments for subtlety.

[Scarecrow]

ScarecrowHow long does it take to steam frozen trio dumplings? You in your mk advised 10 minutes. I tried it, the comb is well, quite raw and somehow tough. I only liked the fact that the potatoes are dry, without broth, and the dumpling itself is not as flat as when boiling in water, when you take it in a spoon, bite it off, and a slurry flows from the potato mixed with water. And how to eat such a delight, tell me !?

Yes, there is a normal scallop, nothing criminal.

[Katerok87]

Svetlenki, Sveta, what form is such a volume suitable for?

Katerok87, for Soviet aluminum dumplings

As I look at the Tupper dumplings from the "triple", I shudder. I ate two and ate.

Lucky! 6 fried Chinese dumplings were not enough for my men (which I made in a tapper)

And to bite off, and not to push completely into the mouth ???

And we eat with a knife and a fork.

the scallop is strong and tough

And you don't have a scallop, right?

I don’t know ... I probably press on the tapper with all my proletarian hatred when I fasten it. I have a comb almost transparent comes out, especially to the very top: crazy:

[Bijou]

Bijou,

I eat without problems. It is tasty normal, not hard, but also not boiled. True, I also eat my tail in khinkals, for which I was cursed by a Georgian friend)). They don't eat. They have this "holder")).

I probably press on the tapper with all my proletarian hatred when I fasten it. My scallop is almost transparent.

Clever.)) And on what? And, most importantly, how to press something? The hands of such barbarity cannot stand, the tabletop too ...

I eat without problems. It is tasty normal, not hard, but also not boiled.

Okay ... Blackberries flooded, be it wrong. I will try to cook from a triple steam in a pressure cooker. I really feel that it should work!

My family loves the fried dumplings from the 3rd sun. There is a roasting recipe on the forum.

[Scarecrow]

Clever.)) And on what? And, most importantly, how to press something? The hands of such barbarity cannot stand, the tabletop too ...

Duc all on video from Scarecrow

Scarecrow # 9449

Elena Tim, could you please add this video to your review of dumplings on the first page? Scarecrow "promised, but hitherto not going to" ask you about it personally. A good video is clear.

[Svetlenki]

Svetlenki,

It's not true, girl. I asked))). I wrote. They just didn't notice or forgot. It happens))

Today on NTV in the program "Let's eat at home" Yulia Vysotskaya cooked ravioli. Dough - 500g flour, 4 eggs, 4 yolks, salt. Very cool, rolled out by car. The filling is cottage cheese, a little hard finely grated cheese, spinach.

[francevna]

francevna,
So it seemed to me that it was straight steep, steep, and without lodging. And on the filling I was distracted

[Elena Tim]

It's not true, girl. I asked))). I wrote. They just didn't notice or forgot. It happens))

And, well, lang then, sorry for the undeserved "hitting". Right now there Timkina will sort out her mega important matters and do everything, probably

Elena Tim, pliiiiiz

and without bedding.

I was too lazy to prepare the dough in advance and let it rest - a mess Very often they use this technique in programs when there is little time for some part of the technological process

[Svetlenki]

Svetlenki, Duc this is understandable.)) But still it is not possible to develop an effort sufficient for a transparent comb. The tabletop I have in this place with a long span, begins to bend. And my weight is still almost not enough to push the shape through. ((Therefore, in my case, it is more correct not to spread the load over the entire area at once, but to press consistently, pointwise. Well, about the difference if one person comes on his leg with a hairpin or bast shoes.

Right now there Timkina will sort out her mega important matters and do everything

Yes, I figured it out, I just can't get into a rut in order to do the Bread Maker. : -
I'll see where you can insert the FAQ ...



Done.

Yes, I figured it out

Aha! I immediately rushed to look at the parrots and made the right decision - BRAVO !!! You have golden hands, patience and accuracy. Adore

Girls, can I ask advice on the test here? I think she already asked. And they even answered me (they shared the recipe, but it turned out to be durum flour). But now I will paraphrase a little.
Is it possible to get uncooked dough from ordinary wheat flour (without adding durum flour, otherwise the price of dumplings will be hoo) on Teskomovskaya 10-piece raviolnitsa stuffed with meat? Can you please tell me what needs to be done for this?
I have done it once. The dough is somehow ugly swollen.
Rolled out on a Peterson typewriter to level 3.
I ask here, because it is interesting for the teskom raviolnitsa.
Thank you very much in advance!

[bobule]

Is it possible to get uncooked dough from ordinary wheat flour (without adding durum flour, otherwise the price of dumplings will be hoo) on Teskomovskaya 10-piece raviolnitsa stuffed with meat?

bobule, what do you mean? (can I go straight to YOU?) Don't you want the dough to swell during cooking? That is, this dough suits in other types of dumplings, but does not suit it from the 10-piece Teskomov raviolnitsa?

The dough is somehow ugly swollen.

This happened with a small amount of flour or in a recipe for a dough with vinegar

I made the dough from the most common flour and all-purpose flour from Metro. The dumplings didn't fall apart, everyone kept their shape.

I received today a new pistol for minidumplings, diameter 2.5 cm, next to the photo is a standard 5 cm.

What a cute one. Rarity or are there now too?

rarity.

On a rainy evening, somewhere in St. Petersburg ...)))

[Yaroslavna]

Yaroslavna, and more ...

[Alla]

Alla, yeah, then so. This is tortellini, Italian dumplings, in the internet I read that the dough is like a paste, that is, 1 egg or 2 yolks per 100 g of flour, I made with yolks, the result is very dry, for the noodles it’s the same, but for the dumplings it won’t roll, they simply don’t blind, eventually added water and oil, brought it to the desired consistency, but for the future I will do it on whole eggs, it comes out more elastic. Minced meat: turkey, parmesan, some lemon zest, dried garlic, basil, salt, pepper and some sugar. Just the other day, my memory came back to me how my friend and I met, were in Ikea, and there was a new dish on the menu, tortellini with chicken in a creamy vegetable sauce (there were carrots, cauliflower and broccoli, something else from vegetables, not I remember, but I think that you can add whatever your heart desires) even though their dumplings were completely indistinct, but the overall impression of the dish was delicious, so I caught fire at home to repeat it, bought everything, blinded everything, next weekend I will cook.

On a rainy evening, somewhere in St. Petersburg ...)))

So beautiful!!!

I bought everything, blinded everything, next weekend I will cook.

Yaroslavna, this is an excerpt!

Good day everyone! Made sweet chocolate ravioli yesterday. From the recipe for Tescom's palette. I took the dough recipe on the forum. Custard. Boiling water and flour.But I modified it a little: I added cocoa.
It turned out very tasty. But my raviolki in my plate stuck together tightly. Something I was afraid to add butter (dessert).
But the dough did not fall apart much. Apparently, due to the fact that the dough itself was thicker this time: rolled out by 4 (the machine rolls from 7 to 1): by 3 it was already torn.
Now I decided to attend to a syringe or a bag for filling.

And here is the finished dish.

Now I decided to take care of the syringe

Aha, it is necessary - it's convenient!

And here is the finished dish

Handsomely! I'm just hungry ...

[Katerina]

Katerina, help yourself