How to quickly and without straining to make 500 dumplings

[How to quickly and without straining to make 500 dumplings.]

How to quickly and without straining to make 500 dumplings.

Developed over the years of practice, technology and all dosages are verified and tested.
Used Sovdepovskaya dumplings and a wide dough roll 26 cm.

Dough recipe:

Room water pace. - (500 ml)
Flour (w / s + 1 s) - (1200 g), calculated by the formula: all liquid * 1.8
Egg C1 - 2 pcs. (85 g net)
С0 - 2 pcs (100 g net)
Rast. oil - 3 tbsp. l. (50 g.)
Salt - 1 tsp with max. slide (15 g.)
Turmeric - 2/3 tsp (for color)

Weigh out water + eggs + vegetable oil.
Multiply by coeff. 1.8 (for flour 1s + w / s). This will be the required flour weight.
This dough will later be mixed with the already rolled dough, so it should not be too tight initially.
Used flour mixture 1 sec. and premium (50:50) to boost gluten.
Dumplings do not disintegrate during cooking.

Minced meat: (total weight about 2.5 kg from 2 kg. meat).
Everyone has their own, so I don't bring it here.
I have a standard - pork + beef (50:50)

Divide the dough into 100 g balls.
Roll out the dough to the 5 mark of the roll.
After trimming, a rolled dough weighing 60 g will remain.Add 40 g of fresh dough to a weight of 100 g.
Thus, one dumpling maker (top and bottom) accounts for 140 g of dough.

Total:
The weight of the dough is about 1.9 kg.
Minced meat weight - about 2.6 kg (from 2 kg of meat)
The total weight (output) of dumplings is about 4.5 kg.
Average weight 1 dumplings (from the freezer) = 9 g
Dough / meat ratio in dumplings = 45%: 55%

Modeling time - 2 hours (for 3 people).
One - on the dough sheeter, two - on the minced meat layout.
The minced meat is laid out manually, with a teaspoon.

Many ways of making dumplings have been tried.
This one is really the fastest and most technologically advanced.

[Dr. Bummer]

Dr. Bummer, and where did you get such a wide dough sheeter? And how much does it cost?

bought such a wide dough sheeter?

eg, 🔗
And I would not want such a bed width. The wider the layer, the more fuss with its leveling.
If this dough rolling machine were with a motor, it would be more convenient to straighten and direct the dough into the rolls with both hands.
And with one hand
I quickly roll out 2 layers on my 15 cm and put a little overlap on the same dumplings. No fuss.

But for a man, perhaps, it is more convenient to roll out such a width.




it's been a long time too

Very good photo report, exact recipe calculation and sequence of actions. Everything seems elementary, but it's nice to read and watch! Thank you.
It is immediately clear that the author is for the rationalization of labor). You can add a little kefir or water to the minced meat (if it is thick) and squeeze it out with a pastry bag, then the time for filling future dumplings with minced meat will be reduced. And it will be possible to reduce the workforce by one person)))

[Dr. Bummer]

Dr. Bummer, yes you are not lazy at all!

Where did you get such a wide dough sheeter?

It is possible on a narrow one, but the dough is not thinly rolled out, and then rolled with a rolling pin.

It can be easier, roll out two layers, connect them with an overlap by a couple of centimeters and roll this overlap with a rolling pin.

and without rolling, everything is wonderful, all strips both from above and below are automatically connected when rolling-connecting layers after laying the minced meat

connect them with an overlap by a couple of centimeters and roll this overlap with a rolling pin.

Something I do not really understand how is it? This rolling pin should be 2cm wide! Or roll across the layers?
Everything is somehow complicated!

This rolling pin should be 2cm wide! Or roll across the layers?

Can't you even imagine? I put a layer, next to the second one with an overlap on the first one a little, well, roll this thickened seam to yourself with an ordinary rolling pin, leveling the total thickness. Why is it so difficult to draw?

This rolling pin should be 2cm wide!

there are narrow Tescom's rolling pins

And just walk along the seam with your fingers and crush it, it's not difficult. But not really, as for me, and necessary.

[Across]

Well, roll this thickened seam yourself with an ordinary rolling pin, leveling the total thickness.

Across roll something or what ???
"Shura, this is not our method!" (FROM)

Thanks for the detailed recipe!
I somehow, too, dough kataka on rolling, and then I connected two strips to the size of the dumplings, and so I need to connect very well, maybe even coat the seam with an egg, because when boiling along this seam the dumplings crawled, not all of course, but some " hooligans. "
And of course, this is convenient, and much faster and easier than rolling the dough with your hands.

Roll across, then what ???

Yes, along the SHVU, along, on his own! Oh head aaa




Sprinkle the seam with water from a spray bottle before joining, for good adhesion of the dough!
Well, do you understand the tapericha?

Well, do you understand the tapericha?

"That's it, Semyonich!" (FROM)
"Semyon Semyonich!" (FROM)

So I got confused "in the wrong direction"!

[Igrig]

Igrig,

[Katko]

Katko, Katya, what, the boys amused you

Have fun even as

Oh, have fun! A good topic, you need to take it to your bookmarks, otherwise you never know what other useful schemes, measurements, timing and just advice I will skip)))

[belena74]

belena74,

This is a digest of a topic about forms for dumplings? Then a life hack from me. More precisely, the one used by me, and the idea is probably Alevtina Creamy. I don’t remember exactly, but it seems that I didn’t come up with it myself
Dumplings Idea. Cool, sharp edges, plastic is not sticky. Remove the ribs in the center row, and two strips of dough from a standard dough sheeter fit very well onto the mold. And you do not need to connect anything with a rolling pin, and it is convenient to roll it out.