Why are handmade dumplings tastier?

So I was thinking about what many people write, they say, handmade dumplings are tastier ... I'll put it on the shelves: we still make the dough with our hands according to the usual "dumplings" recipe. So? So. We still make minced meat dumplings and deliberately delicious. So? So. When eating our dumplings with closed eyes, the taste buds in the mouth will not distinguish a handmade dumpling from a "massive" homemade dumpling from a dumpling machine, if you do not tell or show anything to a person in advance. And what's the difference ??? And it is essential - in the visualization of the process of sculpting and eating !!! Beautifully cobbled together with ears, or a cap, or something else, small, thin ... - already evokes pleasant emotions and this makes it tastier. But the dough and minced meat are the same! Yes, local habits and traditions play their role, and childhood memories of making dumplings with the whole family ...
So whoever did not grow up in Siberia or so, like me, perfectly sculpt dumplings with a dumplings. This does not make them tasteless.

Oooh, dumplings! I will also never forget how my grandmother in the Perm region made dumplings with my whole family. The shape was like dumplings, only smaller. I, who came to visit from Tyumen, rounded them, connecting the ends, so they laughed at me. How did they call such dumplings? .. I don't remember anymore. Minced meat was made in a trough, with a cut. And they ate dumplings with vinegar. They just poured table vinegar into a plate and dipped dumplings into it.

When you eat our dumplings with your eyes closed, taste buds in your mouth will not distinguish a manual dumpling from a "mass" dumpling if you do not say anything to a person in advance and show it

Sveta, what are you doing))) I will differ in form, and only to taste ... yes in a second. And this is taking into account the fact that I buy the most rated dumplings. Of course, you immediately have a question: why are you buying then? We make dumplings only in winter. But in the summer, we are going from the forest, we have no strength to cook, but I want to eat, so I buy))

we just do not cut out the mugs from the common layer, but first we roll such a sausage, cut the sausage into pieces, flatten each piece in flour and roll with separate juices.

When we were children, when we came to our grandmother in the Urals, we made such "caps" for half a day as a big and friendly family. Moreover, both such and small cups were cut out in different ways. But for some reason, they have not been sculpted since then, more and more with a Soviet dumpling maker, probably, that my mother had no time, but it’s faster. But until now, all this is fresh in my memory. And now, when I have grown up, I am constantly tormented by the question, why do we have round whites in Siberia, and triangular in the Urals? And so, buying Siberian dumplings in the Urals, I tell my husband that we have such Ural dumplings. And in the Urals, the opposite is true!

[celfh]

celfh, Tan, you did not understand me. Give a try homemade dumplings and homemade dumplings! Well, if you do not get hung up on the touch of the tongue of the form of dumplings, but evaluate only the taste. Here's what I mean!

I make such a "dumpling" for dumplings (well, crap out of competition, of course).
Garlic + salt + black pepper. I put a piece of butter, add some water in which the dumplings are boiled and add vinegar.
I don't remember where this recipe came from, but we mainly make it.
Since we are not local ourselves (we were born and raised in Ukraine), everything was not so for me in the Ural cuisine. Everything seemed insipid. It was hard to teach my husband to borscht, stuffed vegetables, salads ...
I don't like whites myself. But of course I do. So, it seems to me that triangular is more convenient to fry. They fit more compactly in a frying pan.

For dumplings, I really like cracklings with fried onions or sour cream with garlic.The aunt's family respected dumplings with vinegar + plums. butter + broth from dumplings.

[so]

why we have round whites in Siberia, and triangular in the Urals

more triangles in the area of ​​\ u200b \ u200bthe coating will enter the pan - there is almost no empty oil left: girl_wink: and so I make triangles, though not in the Urals, and not in Siberia, did you notice? soon 10 pages about dumplings

In manual and fillings and maybe juice, I can tell the manual from the dumplings, I say now the current for fish, meat for a hundred years I have not eaten