Dumplings and dumplings mold

[Natalia]

Natalia, but it depends on the dough, maybe I made it too hard - hard? what do you think?

Sorry, back on business. As for the dough, I don’t know, I do it according to the recipe from Admin on kefir. I knead either in a bread maker or in a combine. Another good dough with the addition of vinegar. And flattened ones are obtained if there is little minced meat. From the shape, the dumplings are round on one side, and even on the other. I don’t know whether she explained it clearly.

In my collection of dumplings there is also such a plastic red round. Not the best one. Correctly write that it is imperative to dust the dumplings with flour, preferably through a strainer. And with a cool dough it's very easy. They put a rolled pancake of tough dough, put the minced meat in the cells, lightly puffed it out of the pulverizer, covered it with another layer of dough, rolled it with a rolling pin so that the dumplings cut on the edges. All. Look for a rectangular plastic dumpling maker of Russian production "IDEA", which costs about one hundred rubles. This dumpling maker is more successful.

In Auchan there are rectangular plastic ones.

and the Russian hamazine Kalyna, on the contrary, is sold ...

Thank you all, I will study

Girls and boys, everyone who has a metal ravioli mold like this

it does NOT work on the principle of our Soviet dumplings. Unfortunately, there were no instructions on how to use it correctly, neither on the box for my such thing, nor on the website where I bought it, and it seemed to me that this was an absolutely useless thing. This shape implies that the dough in it is rolled out slightly with a rolling pin to tamp the filling and stick the edges, but it does NOT cut the seams. It sets the shape of future ravioli to the filled dough layer, and you cut them yourself with a knife. Watch this video - it shows the principle of operation .
It is very, very convenient for her to make ravioli, if you know how

I have a raviol. I don't use a knife to cut the ravioli, but roll it out with a rolling pin. The grooves are sharp enough to cut through the dough well.

I have a raviol. I don't use a knife to cut the ravioli, but roll it out with a rolling pin. The grooves are sharp enough to cut through the dough well.

Tell me, please, are they easily removed from the mold? It's just that mine with this method got stuck in it (((

Tell me, please, are they easily removed from the mold? It's just that mine with this method got stuck in it (((

They can be taken out easily, I first dust the raviolnitsu with flour well, after rolling I turn it over and tap it, and fall out.

I have triangles and squares. In the form of squares, large ravioli are obtained, with a lot of filling. It cuts well in it, since the corrugated sides are higher and sharper. But, getting out of the triangular one, you almost always have to help with a toothpick, prying it around the corner. But I also like it very much. The size is just right for my little stylopeaks.

[Feechka_amator]

Feechka_amator, literally two pages ago, I exhibited a photo of a video that cuts and separates everything well in these molds! My video is Fakelmanovsky, but there is a similar one in Tescom

Feechka_amator, literally two pages ago, I put up a photo of a video that cuts and separates everything well in these molds! My video is Fakelmanovsky, but there is a similar one in Tescom

I saw your photo, and even the Teskomovsky roller is there and tested)), but I have a form for small ravioli (36 pieces) and they never came out of it (I read about a similar problem for girls in this thread). Therefore, cutting, as in the video, became the best way out for me.

It is very, very convenient for her to make ravioli, if you know how

I looked at the shape with asterisks - I definitely don't want to, I will have to cut it out with nail scissors

Girls, and the size of Tupperware dumplings is the same as from the old Soviet one? As soon as I buy it, the fact is that a dough rolling machine has appeared, and I want a rectangular one ... On a round one it is somehow not very convenient ...

[Elena]

Elena, and why buy such an expensive one. There are our rectangular dumplings. They cost about 100 rubles. But that's my opinion

So the fact is that in Ukraine I don't find them ... I tried to order from Russia, but it doesn't work ... And we only have plastic round ones ... Maybe someone saw, eh?

[Creamy]

Maybe someone saw, eh?

I saw, Russian - rectangular - blue - plastic - in Ashan - on Berkovetskaya - in Kiev, the price is 30 hryvnia. Very convenient, you can lay the sheet diagonally, or in 2 strips with a joint


or how Creamy in a master class

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18833.0

Helen, thank you tremendous .. I will definitely break out

I looked at the shape with asterisks - I definitely don't want to, I will have to cut it out with nail scissors

And the fish?

Well, if this number works with large ravioli (with carving), then what to do with fish ?! Cut out each nail scissors?)))

Are the Tupperware dumplings the same size as the old Soviet ones?

Literally a couple of millimeters less. Until I measured they looked exactly the same

Look what handsome guys I put on yesterday

I have a dumplings from Auchan for 60 rubles, I liked the quality. True, the dumplings did not want to fall out themselves and I had to take them out one by one, but this did not affect the quality in any way. In general, I liked the process, it is definitely easier and faster than sculpting with your hands, and it turns out even more beautiful, smoother.

[kat-rin-ka]

kat-rin-ka,
Very neat

[kat-rin-ka]

kat-rin-ka,
Katya, pretty dumplings Are the dumplings made of aluminum or plastic?

[kat-rin-ka]

Look what handsome guys I put on yesterday

kat-rin-ka, well, sooooo cute! Handsome men!

Lightly sprinkle the dumplings (or dough sheet) with flour - then the dumplings do not just pop out, they fly out of the dumplings at a time.

Katya, pretty dumplings Are the dumplings made of aluminum or plastic?

Plastic square, exactly the same as the picture above

Lightly sprinkle the dumplings (or dough sheet) with flour - then the dumplings do not just pop out, they fly out of the dumplings at a time.

I tried it, it didn't help

What handsome men are even. And I have such a dumpling maker that has never been tested. I sculpt everything with my hands.

I tried it, it didn't help

as Zhvanetsky said, "She needs to be careful!", or maybe the dough is too soft? or maybe sooo much minced meat - I judge this from the photo, they are so pot-bellied - they could just get stuck

I sculpt everything with my hands.

and after buying a lot of adaptations for dumplings, I rolled down to hand molding - it turned out to be not scary at all, and it turns out better, but I stopped freezing it - and to freeze it with a dumpling maker, stamping is the very thing

in Ashan - on Berkovetskaya - in Kiev, the price is 30 hryvnia.

Oh, I bought this exactly there

[kat-rin-ka]

kat-rin-kaIf dusting with flour does not help, try brushing with a thin layer of refined rast. butter - the dough does not stick and there is no excess flour.
And I finally bought myself a wheel that closes and cuts at the same time - I just can't get enough of it! Yesterday, one and a half hundred dumplings without dancing with tambourines (dumplings and rolling pins) with the help of a noodle cutter and this wonderful wheel, I stuck it in an hour (this is from scratch).

[kat-rin-ka]

kat-rin-ka,

Very beautiful.I rub a sheet of dough that falls on a dumpling maker with flour. I do not sprinkle it, but sprinkle it on the rolled and rub it. The dough should be exactly dumplings - those are quite steep. With minced meat, you should not be zealous, and after closing with a second sheet and rolling with a rolling pin, I remove the excess from the edges, turn it over and rub it against the cutting board. Get enough sleep. Some sometimes need help, but mostly get enough sleep. In this case, the inverted dumplings, of course, are not parallel to the table surface, but at a large angle.

rub on a cutting board

: lol: But this is the whole secret of falling out dumplings - exactly said

[filirina]

filirina, and what kind of wheel is it? I also want something that cuts and closes
And then yesterday I was looking for a rectangular dumpling maker, but we only have from a tuppervare, but only round ones. But from a tupperware, it costs 25 euros, it's kind of expensive.

[Lerele]

Lerele, Teskoma wheel, plastic handle and rotating part. The rotating part is flat in the center and protrudes slightly, and on the sides of this flat part there are corrugated surfaces for sealing 0.5 mm smaller in diameter. (Damn, I can't insert pictures). In Russia, the girls bought from another firm completely metal (I don't remember the firm, but not German ones), but we only have Tescoma.
I found a metal one that the girls bought, and I have a very similar one, but plastic
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=135769.0

[Lerele]

I also want something that cuts and closes

Lerele, look around in the stores, we have German ones that are more often sold. For example:

Thank you!!!
I thought, some kind of magic, like a round one does it itself, it pinches itself. I saw this, it seems difficult to me with him. Although..
I want a dumpling maker and a raviolnik here. I choose painfully, because the dough now rolls over once, but so far it is not molded as quickly

[Lerele]

Lerele, there are both dumplings and dumplings in the household and a raviolnitsa in the form of a circle covering the edge, but for me this wheel turned out to be the fastest. Apparently, you can only choose by trying everything with your own hands. What more will go. Search!

🔗

I found it, put it in the basket, I still need to look for something, I'll order it later.
And I probably need this one too

🔗

the second is not necessary (my personal opinion) - there is too much dough in dumplings, disproportionate to the minced meat

[Lerele]

Lerele,

the second is not necessary (my personal opinion) - there is too much dough in dumplings, disproportionate to the minced meat

I totally agree! And in general, these molds are very irrational - a lot of fuss is a little way out!

Is the wheel less dough?
It seems, too, with squares and the same amount of it.
How difficult it is to choose that.

the principle is different with a wheel, there the dough is thin and its percentage is not super

Having a raviolnica, I can say that dumplings and ravioli are two different products simply. Dumplings, these are dumplings, but ravioli, this is another type of pasta in our (pasta in their language) and has nothing to do with our dumplings, well, maybe a little minced meat

Well, I wouldn't say it's like pasta. How much I ate, the fillings inside are decent.
It seems to me that only the shape differs, well, even the meat stuffing is not done that way.

Well, even the meat stuffing is not done that way.

do not put onions?

Well, then I have such come out. Here is the stuffed pasta and that's it. These are my associations :)

do not put onions?

I don't even know what's in the filling, some kind of pasta, not minced meat, in your video too.

What to take then? Dumplings? My machine rolls stripes, round is uncomfortable, rectangular only from the dupervare.
I'll take the cutter anyway, it will come in handy.

: girl_red: Ha! I took a wheel with a specialist so that you could shove more fillings! In the dumpling maker and raviolnitsa, you will not push in more recesses, but here there is expanse! And you can cut the dough in two millimeters from the minced meat, which I do. Mistletoe or Doplet showed the recipe during the week - so I really liked her method of embedding raviolek dumplings. I tried to do it with a wheel, as it showed - it turned out very well! (If I find I will insert the link) I CAN'T FIND IT! But the top video is very similar, the principle is the same.
Well, all the machine rolls stripes! I roll out a not very wide strip, lay it on the table, approximately in the middle of the strip with a distance of 1.5 cm.I spread the minced meat slides in a pastry bag, then fold the dough strip in half, lightly press my fingers between the slides (squeeze out the air) and roll everything with a wheel. And voila 10-15 ravioli are ready - it takes 4 minutes for all. And I make minced meat from several types of meat - pork-beef-chicken-lamb (principle: mix more fatty meat with less fatty one, or as you like, add finely chopped onion, salt, pepper and I really like to add dried basil).

Oh, look, pl. As I can hardly imagine.
And what are you putting on the minced meat?