Dumplings and dumplings mold

[Vasilica]

Vasilica, well head !!!!

[Vasilica]

Vasilica, well head !!!!

Yes, I'm a plagiarist.

I have 37 holes, which means that for three rentals there are 111 pieces!

Girls, by the way, I've seen a shelf for dumplings here for a long time. Some of the members of the forum boasted, my rukasty husband made such a structure, there you can have several boards, like inserting shelves.
My husband is not that rugged, so she didn't even stutter. I just take the drawer out of the freezer, all that remains is the glass shelf. On it, a film or two food bags, I put dumplings there, leaving four empty circles in the corners. I put small jars of spices in them (glasses are possible), only the same height, on them a board, on it again dumplings. I can fit two boards (chopping boards, I have thin wooden boards). So I place up to 5-6 rentals.

It seems to me that special shelves are extra body movements. I make it easier: in any tray I put dumplings / dumplings in one layer and put them to freeze, then I make other dumplings / dumplings and put them on the first layer, after placing a regular bag on it. I usually make such layers 3. Nothing freezes or wrinkles.

[Qween]

Qween, well, I don’t know, they don’t freeze so quickly, I somehow put a couple of things on the previous layer, so they were wrinkled. Not scary, they ate it. But if you make several layers, will the lower ones freeze for a long time? Do you make a dumpling maker or do it by hand?

I do it according to the mood, then I sculpt with my hands, then on a dumpling maker or molds. They freeze well, the middle layer takes a little longer. Your freezer may be less freezing. Did you put it on the bag?

It seems to me that special shelves are extra body movements. I make it easier: in any tray I put dumplings / dumplings in one layer and put them to freeze, then I make other dumplings / dumplings and put them on the first layer, after placing a regular bag on it. I usually make such layers 3. Nothing freezes or wrinkles.

I do the same, we have a freezer.

I do it according to the mood, then I sculpt with my hands, then on a dumpling maker or molds. They freeze well, the middle layer takes a little longer. Your freezer may be less freezing. Did you put it on the bag?

The freezer is good, I put it on the bag. I do it on a dumpling maker, and with it quickly, when I lay out the second batch (the first layer, two rolled products are placed), then the first is still soft, slightly seized.

And I have a special tray above the boxes, flat, the second row is unlikely to fit

[Aygul]

Aygul, tell me how quickly it turns out? Three shapes, and voila, 100 pieces. I also have about 100 included in the freezer tray.

Well, how fast. Since I did it for the first time, the first 100 pieces (or so) fit, skated for a long time, as well as all the things you need to adapt to. The second run is straightforward, I already got the hang of it

BUT it turned out to be longer and more inconvenient for me to make a full one than 20 pieces in the width of one layer of noodle cutters, there is no trust in dumplings "at the junction".

Long ago I bought a mold for dumplings, Polish. Not the test from the Mistletoe with Hercules without eggs proved to be great!
Although I like it manually, it will work as a summer cottage!

I have the same for dumplings. I never did it. Need to try. But the edges are thick too, or not? Because in the form that one dumpling has, very thick edges

[kirch]

kirch, the edges are not very wide, so the thickness is not felt, especially on the Mistletoe dough, but please take into account that I rolled it by hand, and my hand is now out of shape
On another less elastic test, I think there may be problems at the base of the dumpling. I would look for something else.

especially on the mistletoe dough

Is it softer than usual?

[kirch]

kirch, yes, softer and more sticky due to rolled oats, maybe due to brewing.

Need to try. True, Hercules is not available

I also ordered such forms for dumplings and dumplings on Ibei. Just class, how convenient! And fast! used to be so much kolupa with this molding.

Well, I made you crazy, well, you got loose here))).

We begin morning on the farm mass dumplings of the population. At our forum all the time it is like this: we collectively sour cabbage, then we mold dumplings, then we bake pies. Now we'll gorge ourselves on dumplings and switch to the next bait ... Shaw would like to throw this to the people so that at first they don't get bored, and then watch with popcorn how everyone else is just as massive go crazy poking around ...

Natasha, throw in information about the press for steaks, the cutlets are very even and beautiful. What is your opinion of him?

Natasha, give me information about the press for steaks, the cutlets are very even and beautiful. What is your opinion of him?

I won't lie - nothing special. Far from being a necessity. I think that it is better to use frozen minced meat so that it is better pressed and does not lose shape when laid out.

Does the minced meat stick to the mold? maybe it should be lubricated with oil?

Does the minced meat stick to the mold? maybe it should be lubricated with oil?

It does not stick to the form, it slides down into a frying pan, even, beautiful. But then, in the process of frying, it blurred.

Does the minced meat stick to the mold? maybe it should be lubricated with oil?

I wet the mold with cold water and everything is OK, it does not stick.

Does anyone have a uniform for crocodile chebureks? Convenient?

Thanks for the answers, I won't bother with the press then

I want to try the Tupperver form, which I and someone else showed here, to cover up yeast pies.
What do you think will work?
Nobody tried it? Someone like wrote, I can not find.

add frozen stalk celery

Alevtina, and how much celery for how much minced meat, well, at least approximately, I'm just in the process ... THANKS

You can add 1-2 stems to a pound of minced meat. First, try adding one stalk, after tasting, decide on the amount of stalk celery. I boldly put 2 stalks on a pound of minced meat.

For 3 kg of minced meat, 400 grams of celery will go (the size of the stalks is different)? (I don't know how to do little, I trust your taste) Thank you

Must be delicious!

No, celery for me is a quiet (or maybe loud - what's really there)) horror!

Therefore, in the dumplings / cutlets there is zucchini, cabbage (only I did not think of freezing it first, it will soften and be super, I just pushed it raw into the meat grinder), onion. But not celery. I have bue-uh-uh with him ...)))

There are definitely no comrades for taste and color.

[Creamy]

And I got a shape for three dumplings
I'll try tomorrow.
Creamythanks for the tip !!

Must be delicious!

Well, just from the table - celery is not felt at all (I am somehow not very good at it either) and the dumplings are juicy, juicy. We liked it, thanks. I went to put the frozen 2 trays into a bag and finish the rest ... oh ...

[Baba Valya]

Baba Valya,

Well, if you are not very celery (like me), then it's better to add zucchini.

Eh, my mus does not tolerate any additives, only meat, and nothing but meat. Well, sometimes, in the hunt I could eat green dumplings.
And my maman loves everything to puff zira. And she was always offended, why doesn't her son-in-law eat her dumplings?
And he says that these are not dumplings, this is chuchvara (in Uzbek.dumplings).

in all phat zira

So my zira does not go in any way. And so I want to feel the oriental taste of pilaf. They say it is she who gives it

[Ludmila]

Ludmila, You are not used to it. But not to shove everywhere. dumplings nooo ... and samsa, manti, of course!

I understand that I'm not used to it. What is there to do?

I understand that I'm not used to it. What is there to do?

Get used to it!

To be honest, nobody likes beer and olives either from the first or even the second time. But then .... I didn't eat cilantro and cumin. Now pilaf without cumin is not pilaf for me at all, like many lamb dishes. And cilantro in minced dumplings - fly away))).

[Nata]

Nata, Gold words!
But on the other hand, the taste and color ... I hate all moldy cheeses, dor blue and the like .. brrr .. and this is actually a delicacy.

Get used to it!

To be honest, nobody likes beer and olives either from the first or even the second time. But then .... I didn't eat cilantro and cumin. Now pilaf without cumin is not pilaf for me at all, like many lamb dishes. And cilantro in minced dumplings - fly away))).

Exactly. I didn't like olives - now I do. As I did not like beer, I do not like it. Well, I can drink a little sometimes. Kinza never fell in love. But my sister fell in love very much. Still, I will try to get used to zira, because I want

Natasha, do you put a lot of cilantro in the minced dumplings?

Natasha, do you put a lot of cilantro in the minced dumplings?

Just shamelessly a lot))).

In general, if you want to "understand" and fall in love with cilantro, I strongly advise you to start not with fresh cilantro, but with heat-treated one. In the minced meat again. After heat treatment, its taste is very muted, some just fresh. That's how I started eating it, before that I couldn't stand it at all.

I will definitely try. Because her husband loves her. Just takes a bunch, dips it in salt and eats

I will definitely try. Because her husband loves her. Just takes a bunch, dips it in salt and eats

Look, I once wrote:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38542.0

Look, I once wrote:

I read it with pleasure, like all your opuses about cooking. I immediately wanted to cook something with cilantro. The dumplings are still in the freezer, but I will cook some meatballs, hedgehogs in the near future. By the way, this time I decided to try making dumplings on a dumpling machine. We must nevertheless adapt to it. Not very successful. I finished it with my hands. I cut out circles with Teskom's device. But she rolled out the dough on a typewriter. And so I roll out a separate cake for each dumpling, dumpling, mantle. Long, but so used to it. With the advent of the dough sheeter, I made my work a little easier

if you are not very celery (like me), then it's better to add zucchini

Natasha, come to me for YOU, yeah. I just have a few products that I'm not very good at, but there is a firm conviction that you need to eat them - there is something that is not in those that I eat! This I probably thought about health / took care of it due to age, yeah. So you need to find a suitable recipe! Here is a celery from this series (in the dumplings, his husband, "did not notice"); beets, too, but there are a couple of favorite salads (borsch / vinaigrette does not count); coriander - there is only one salad (for the winter), but the coriander is very good. like it, and so on. And so I eat the zucchini with baaalshim pleasure. I haven’t thought about the benefits of beer yet, but I’m better wine or something stronger (they always laugh at me - everyone drinks beer with a vobla, and I drink it down, for example, with compote, fool). In general, thanks again to Alevtina (Creamy) for the advice, and to Vera (Doxy) for an excellent recipe for the dough - the bottom drawer in the freezer, to the eyeballs, - Baba Valya is ready to leave (her husband will not die of hunger)

[Baba Valya]

Baba Valya,

Aaaaaa! So that's what dog buried a business)). To cram something unstoppable into yourself))). Got it. But I can't eat celery anywhere and in any way. He is absolutely disgusting to me. Maybe I will "outgrow", like cilantro, cumin and a few other things, but so far I can smell it just everywhere.It has a very strong aroma, you can't confuse it with anything.

I am very pleased with the triple mold, without unnecessary gestures, quickly, nothing needs to be cut out, rolled out a strip, put it on the mold and three dumplings right there. The only thing, not as beautiful as on a single form, but plenty of fillings

I am very pleased with the triple mold, without unnecessary gestures, quickly, nothing needs to be cut out, rolled out a strip, put it on the mold and three dumplings right there. The only thing, not as beautiful as on a single form, but plenty of fillings

Exactly! Our size is XXXL