Dumplings and dumplings mold

I have a Soviet one, I'm not overjoyed at it. I repeat - before the first layer I sprinkle with flour, then it is enough to make sure that the side of the dough that lies on the dumplings is in flour. and do not put extra minced meat so that it does not pull too much and does not climb onto the seams. I cover it with the second layer, press it with my hands a little, roll it well, turn it over, shake it. part falls out, part of it I push out with my finger. I don't knock on the table.

On KITCHEN TV, the chef showed how to make ravioli, said that the most important thing is to squeeze out all the air from the inside, otherwise it could fall apart during cooking.

[A help is urgently needed!]

A help is urgently needed!

Here I saw this Teskomovsky piece for ravioli:


If this is bullshit, then dissuade me not to waste money,

probably late .. just reading the topic first and saw the question. I have long had a similar one only in a square. My opinion is bullshit. Not effective, you need to press VERY hard, the palm hurts because of the emphasis on the tip of the handle .. the dough is rarely cut through .. in short, I have this thing in uselessness.

Well, I bought this thing for a long time

Specifically, it is not at all difficult to cut out with this model, everything is cut through normally, but I cannot say that it is immensely needed, this is so for pampering and using it not for its intended purpose.

For example, I still sculpt a dumpling, but I don’t make ends meet, like a dumpling - and then on top of it clack with this thing and a semicircle with cloves, like a figured dumpling, but if the count is in the hundreds, then you’ll wanna do this nonsense.

I was tortured to use it for its intended purpose, I cannot completely remove the air, because of this, they diverge during cooking.

In short, it is not stressful to use, but exclusively for beauty guidance for those who have nowhere to put time.

I tried to make dumplings using this form


I really liked!!! The seams are thin, even transparent !!!! Only you need to cut the circle not in the same shape, it turns out small, but with a larger glass in diameter. Excess dough, when squeezing the mold, I remove with my finger. And further!!! It is necessary to monitor what would be in those areas. what would be seams, there was no flour, and then it spreads out.

[artisan]

artisan, I also really want such molds for chebureks. In general, there are three sizes of them in the kit, I have never met, but I really want to.

And in the topic about tools for decorating the top of the pie Gypsy showed other types of such molds (in the form of an apple, for example). Now I want it so much, I can't.

[artisan]

artisan, I also really want such molds for chebureks. In general, there are three sizes of them in the kit, I have never met, but I really want to.

I have 5 sizes in a set, I bought it in Tsum for ... it seems 30 or 40g. So somewhere else we have

Wow, 5 sizes ... Do they dazzle well?

Wow, 5 sizes ... Do they dazzle well?

I like it, I just rarely use it, sometimes it’s faster to stick it with my hands, and when it’s necessary to paint it, then it’s a mold ... it’s convenient and the shovel is thin

Firm Decok: for dumplings, manti, dumplings, donuts, khinkali, khachapuri, chebureks, pizza (I can hardly imagine such

🔗

[Tescoma]

I also have a set for 5 sizes. Tescoma... The smallest form I make dumplings, and the largest - pasties. Mediums can be used to stick, for example, small pies. And I make circles with the other side of the same shape. The resulting circles are great for my molds.

Ladies and gentlemen, I'm reporting!
I got, exactly last weekend, at a small market in a small district center. Well, while the people were going about their business, I decided to dash around the market. I'm walking, significant, along the rows and suddenly ... oil painting:
worth it - all in plates and bowls, spatulas and bowls, saucepans and lids. and above your head, a little behind a flour strainer, a wooden one hangs - well, a halo of pure water! and the eyes are so blue-blue ... in short, the Kitchen Angel in the flesh! and so insinuatingly asks me: Can you suggest something?
And what can I tell if I'm already ready to buy up all his simple Chinese belongings! I wanted to ask that I definitely need to tell where such men are sold, but I decided not to spoil the pastorality of the picture with my frivolous jokes.
I look, there are molds for dumplings - luminous and plastic at the mavo angel. I say: I want a mold, only the one that is better! and he pokes me with a plump finger in the legs of the molds and answers: take the plastic one - it has higher legs, the house itself has one. And the luminous identity is nothing, but it needs to be sharpened and the legs are still short. 10 hryvnia costs (something about 1 dollar - editor's note). I grabbed the mold, pressed it to my chest and said: also sell me a silicone brush! The angel looked at me so sternly and asks: do you know that she is to grease the dough? I was surprised, and he continues: otherwise, hopefully, one woman came to me and bought such a brush. says it's so nice to drive her in the face ...
I vowed not to brush my face with a brush, but exclusively to grease the dough! and she promised to bring dumplings if the mold is adequate. and you must also come and buy something from him ...
well, such a darling
and I will test the mold a little later - I'm going to make dumplings with mushrooms. By the way, you can make dough without eggs on dumplings, right?

[artisan]

artisan , so I also sometimes meet these molds, twirl them in my hands and put them off. Not good quality.

I still have it from perestroika times, the quality is normal, oddly enough .... So there is something to be equal to, so I will look for the same as soon as I find it - so I will immediately remember you!

sweetka, we also have such forms, aluminum seems to be 11 UAH, and plastic 8 UAH. And I bought a silicone brush, like the one above. Only 10 UAH. And with it, not only the dough, but also the form can be lubricated and a frying pan and a hot one, even ... if you believe the inscriptions ...

[sweetka]

sweetka, we also have such forms, aluminum seems to be 11 UAH, and plastic 8 UAH. And I bought a silicone brush, like the one above. Only 10 UAH. And with it, not only the dough, but also the form can be lubricated and a frying pan and a hot one, even ... if you believe the inscriptions ...

Damn, I have a plastic form - 10 UAH, luminium - 12 UAH, a brush - 13 UAH and this, by the way, is a cheap rural market. where is the world heading ?!
I don’t know about the frying pan right ... I killed this winter a brush, though not silicone, but synthetic - about a cast-iron pancake pan. it got so hot while I was baking pancakes on it that the brush was chipped :) so I am now afraid to use silicone for such purposes. So, I think - can we still stroke her face?

in ozone there is a set of 4 items, there is free delivery to 35 cities of Russia from 500 re, but there is still a lot of interesting things
🔗

[shuska]

shuska, Olya, glad to see you!

My forms are like this. Rosy for a hundred years. Chebureknitsa from last summer. I barely found them today to show them. There are even smaller ones, but I don’t know where. From this we can conclude how necessary things are in my household ... Essentially. They are quite soundly made, they quite cope with their purpose. The edge of the dumpling / cheburek sticks together reliably, it didn't fall apart during cooking. Another issue is the safety of plastics. If you use these things regularly, then it is probably better in Tekcom. This is my story.

Baby, thanks!

I have a Teskomovsky set of 4 pieces.I have already made several types of dumplings: with cottage cheese, with cabbage, and with potatoes. Super fast and beautiful.
I made the smallest one with potatoes and cottage cheese. And the second largest is with cabbage.

And it seemed to me that you have such a thing. And the photo was ...
Or am I confusing?

I ask for advice from experienced users of an ordinary aluminum dumplings, because I bought it toko today and I try to subtract and collect all the subtleties of use.

Correct if something is wrong:

1. The lower layer needs to be made a bit thicker than the upper one.

2. Place it on the mold.
(Do I need to push the dough down in the holes or right away and lay out the minced meat?)

3. Next, cover with a second layer of dough and roll with a rolling pin.
(When we cover the top with a layer of dough - does it stick together without problems? Or maybe you need to easily sprinkle the bottom layer with meat from a spray bottle, and then apply the top layer?

4. Turn over and shake out.

julifera, almost everything is like this, just before putting the first layer, sprinkle the mold with flour, put the dough layer and mark the holes for the minced meat with your fingers, spread the minced meat, cover with a layer of dough on top and gently press down with your hands, when it becomes less even, go thoroughly with a rolling pin. Separate the excess dough around the edges, turn the mold over, shake or bang the edge on the table, the dumplings are all falling

[julifera]

julifera, And in my opinion, it is better to push the minced meat with your finger into the mold at the level of the top, then the second sheet lays down evenly and when pressed, the meat does not creep into the joints

Girls!! Who has an aluminum mold for dumplings and wooden rolling pins !!!! The rolling pin, over time, from sharp scars on the form, deteriorates !!!!! Therefore, I roll out the dough with a rolling pin, but after the second layer is placed on top, I roll it out with a simple even-cylindrical bottle, specially adapted for this purpose.

Today I bought a dumpling maker, I will take a dumpling maker next time. This good is worth 15 UAH on the market. metal and 10 UAH. plastic. I want to make puff pastry pies in a dumplings, no one tried it? I was treated to such, very cute and delicious.

Yesterday, with absolutely no experience, in 2.5 hours I had 3 kg of dumplings, and this is only in my 2 hands!
If only they helped me to lay out ...

I got used to it from 3 layouts, otherwise I overdosed all the minced meat and the dumplings were bursting strongly from the back side - just knock - they won't come out in any way

And earlier I would manually sit for five or six hours myself over the same amount, periodically resting from a numb back

The only thing - the son spent 45 minutes processing the grooves with a file - made everything perfectly smooth so that the dough would not cling anywhere and would not tear.

By the way, my wooden rolling pin is all cut up. But it is this rolling pin (I have four of them) just for dumplings and donated.

Girls!! Who has an aluminum mold for dumplings and wooden rolling pins !!!! The rolling pin, over time, from sharp scars on the form, deteriorates !!!!! Therefore, I roll out the dough with a rolling pin, but after the second layer is placed on top, I roll it out with a simple even-cylindrical bottle, specially adapted for this purpose.

Okay, I didn’t notice - it was wooden, then metal and not very often. But the parents have a rolling pin for 15 years (if not more), they make a lot of dumplings and often ... and recently they turned the rolling pin, looked - here, I think, how good, tenacious. Or do modern forms have sharper edges?

[lina]

lina, probably the wood from which the rolling pin is made plays a role. I don’t know how modern it is, my mother’s ... a hundred-year-old dumpling machine. So it was my mother's rolling pin that turned out to be, in due time, ditched. Or maybe we skated a lot? This is what I wrote, as a precaution, go and find out whether your rolling pin deteriorates or not. Better to be safe!

I read it, went and bought a noodle cutter, took out an old dumpling maker, which for many years served as a stand for buckets of hot water.It turned out to be of excellent quality, with a bunch of legs, heavy, 37 dumplings at a time (it still has a price of 1.95 kopecks and a quality mark, who remembers they put such ones before). No one had taught how to use it before, and I considered it useless. But it turns out such a thing
As a result, thanks to the forum, in 40 minutes more than a hundred dumplings, a baking sheet of noodles and noodles (this is together with dough kneading and cleaning). True, my dough is interfered with by the combine for 60 seconds up to 1 kg 200 g of unleavened hard dough. That's why it's so fast.

: flowers: I, thank you very much for your advice with a rolling pin - I tried my own, I bought it from me a long time ago, now you can't buy it from such a tree, I have endured a lot and endured, but, unknowingly, I could ruin it, I would not came to think of it. The advice is simply the most necessary !!!

On my stripes were left after the first time, not so much that it spoiled the rolling pin, but visible. The next day I went and bought a cheap rolling pin for this business for 10 UAH, but I haven't tried it yet.

It probably depends on the type of wood, how soft it is.

buy oak or beech, or you can buy a wine bottle, it was always rolled with it in Soviet times, and it worked out fine.

my old one, made like Taiwan


looked in the internet, it turns out this company is still alive
🔗

Wow! class!
The principle is the same as for dumplings ???
do you use it often?

Rarely, the edges are thick for my taste. Probably puff pastry pies made of it should be better than dumplings, but I can't check - there is no oven.

Probably puff pastry pies made of it should be better than dumplings, but I can't check - there is no oven.

and if yeast steamed?

yeast dough is not molded like that

yeast dough is not molded like that

Who said? I sculpted - great

I am confused by the composition of the test and its properties. Pressed edges I think I do not relish in yeast dough. And then the size of the pies, somehow frivolous for yeast

[Gypsy]

Gypsy, I also make dumplings from yeast dough.
They are very lush and tasty. In the original, such dumplings are more like pies, but I make smaller ones.
A common Ukrainian dish.

in our area they did not eat this, therefore I have different ideas about dumplings, dumplings and yeast dough
girls, since this is such a well-known and popular business yeast dumplings, they would show at least pictures of how it looks, otherwise I can not even imagine I am of course more interested in this form, and not Chinese dumplings.

We do not make all kinds of dumplings this way, and we prepare dumplings only from ordinary pastry dough.
And yeast dumplings are steamed, and are very tasty.

To be honest, I did not sculpt yeast dumplings in such a form, where many dumplings are made at once. I used it to make only ordinary dumplings. I didn't like them and I don't do any more.
I didn't like the look, and the thick rough edge of the finished dumplings. I did it on such a varenichnitsa, as in the photo that you showed today.
Moreover, dumplings made on a dumpling machine are very popular with us.

We like yeast with fruit filling and with poppy seeds. Although in many families it is made with cabbage and other savory filling.
Unfortunately, I can't show you the photos now.

So my forebodings did not let me down, it was not for nothing that I didn’t buy it, otherwise I don’t need a bucket stand

And we are also very, very pleased with the dumplings from the dumplings

I can't imagine how I ignored such an accelerating and convenient pelmeni machine for so many years ...

And I really like to make "dumplings" in a dumpling form, they are not ordinary in shape, but super-tasty, with juice inside, like pasties, very cool! There are a lot of fillings, the juice is released during cooking and remains inside, you need to bite carefully, here I am writing, a mouthful of saliva Mini-pasties are also tasty, if someone loves fried dumplings, then in a dumpling form they are easier to fry and they look like pasties.Do not rush to throw away the dumpling maker, it is also a useful thing!

Previously, parents often did this, and when all the forms were gone, all the forms remained with my mother and I didn't need them, but after reading here, I decided to buy again, and I probably won't take the dumplings, as I like big dumplings-dumplings

[dopleta]

dopleta, yes, this particular set.
By the way, I have not yet spoiled the cutting for dumplings. How does it work?

How does it work?

Yes fine! I have many different forms of this type: , but this cheap set is more convenient for me to use.

but this cheap set is more convenient for me to use.

Well, I don’t ... need a habit. I've been looking at these devices for a long time and I imagine the process like this:
roll out a sheet of dough
cut into circles, put each circle in a mold, then get to the right place with the filling and close it up. Working alone
It's soooo long! Or am I missing something?
Daddy and I have a clear-cut process:
I roll out a sheet, cut into circles with a glass, sugar daddy puts the filling and pinches dumplings, dumplings, manti. Brigade contract

I have such little things - I also have druchkas, I tried to make a couple of dumplings and decided for myself, while I’ll make one thing, I’ll use three handles and threw this pampering until better times.

[nut]

Or am I missing something?
Daddy and I have a clear-cut process:
I roll out a sheet, cut circles with a glass,

You with nut I was not understood! I’m just writing that these little things are inconvenient for me! And it is convenient to immediately cut circles from a sheet with a cheap roller ... and further according to your text!

And it is convenient to immediately cut circles from a sheet with a cheap roller ... and further according to your text!

Then superrr! The heat will subside a little, I will definitely make dumplings!

I bought today a Turkish * dumpling machine * Mantı kalıbı, made perfectly, strong thick plastic, cost about 4 dollars. Color feast for the eyes The last one hung on the stand and I bought it.

Gypsy, I am directly envious of you. I want so rectangular, but we have such NO-u-u-u

And I would buy a round one for that kind of money, if there were even larger dumplings, otherwise these are trifles, and my husband * bast shoes * adores

and my husband * bast * loves

then it is necessary to do manti!