A glass for dumplings and a herring container for flour

[the bottom of the glass for flattening pieces of dumplings before rolling]

For speed, equal size and convenience, I use the bottom of the glass for flattening pieces of dumplings before rolling (for manti, dumplings - too)

I cut the dough sausage into pieces of the desired size, put them in a container with flour for flour, shake them with flour and flatten the pieces with the bottom of the glass right in the container, fold the resulting fairly even and well-tied round pieces in a pile on the table, roll them out with a dough roll

container for flour - I have it plastic container for herring - dense plastic, stable and long enough, if you roll not only the pieces, but also the dough sausages before the dough sheeter and not high

the dough is not scattered on the table, everything is in a pile, which is very good for one desktop in a small kitchen

[Irsha]

Irsha, Thank you! My husband loves self-made dumplings, but I always feel sorry for the time. I'll try, it remains to buy a herring!

left to buy herring!

to rummage in plastic containers, and there is something at home?

for many years I regularly served for a puff (and not only dumplings) a jelly jar, also with a lid, it is convenient to set aside the remaining flour until next time
with the purchase of a dough sheeter, a longer bowl was needed

to rummage in plastic containers, and there is something at home?

for many years I regularly served for a puff (and not only dumplings) a jelly jar, also with a lid, it is convenient to set aside the remaining flour until next time

with the purchase of a dough sheeter, a longer bowl was needed

There are vessels, but I bought them not in a set, they are small. I'll look for a big one, it will come in handy. And what is the connection between the dish and the dough rolling machine? (also available)

[After baking, you don't need to tear or cut the cake - it breaks gently into pieces]

When baking bread cakes, I do this - I grease a form (any with low edges) with butter and start laying the dough. The dough is not tight, closer to ciabatta. I dip a tablespoon into water with vegetable oil added to it and separate a piece of dough from a basin for it. I put a piece in a mold, next to it. I fill in the form, putting the pieces not too tightly. The butter from the bottom of the mold after proofing the dough will slightly grease the sides of each piece. The surface of the cake will also be smoothed. The thickness of the cake is 3-4 cm.
After baking, you don't need to tear or cut the cake - it breaks gently into pieces - just by the number of spoons taken from the basin. The volume of the spoon determines the size of the piece, if desired - larger, smaller.
It is very convenient - you do not need a place for rolling the dough, you can roll the dough a little with a spoon along the wall of the basin, no puff is required. And the form is filling up quickly.

Added Wednesday 13 Apr 2016 11:21 PM

And what is the connection between the dish and the dough rolling machine?

before rolling, the sausages from the dough also need to be kneaded - so it is convenient to do this in a longer container

and the first rolled, still plump, dough strips are also dipped in flour again before the secondary rolling

[Irsha]

Irsha, Irina,

For speed, equal size and convenience, I use the bottom of the glass to flatten pieces of dumplings before rolling (for manti, dumplings - too)

I put a piece in a mold, next to it. I fill in the form, putting the pieces not too tightly.

Thanks for the trick!

a container for flour - I have a plastic container for herring

I got myself 2 such containers for herring. In one I keep flour for rolling meat (for example, chops), and in the other fish.
The remains of flour do not need to be thrown away, the savings again.And the containers are very tight, almost hermetically sealed. Nothing will crumble, very convenient. On the one for meat, she tore off the sticker label. And I left it on the fish market so as not to confuse where for what

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