Dumplings, dumplings, noodles. Questions and answers.

But for the onion I will say for sure - I twist the minced meat right away with it, so that later I don't feel any unpleasant aftertaste after defrosting

I completely agree

The girls are probably a little off topic (here more and more about dough), but I decided to contribute to the fillings. My family is also very fond of dumplings and dumplings, I often cook different ones. Mine are very fond of dumplings with ham. Ham in loaves (like a sausage), twist in a meat grinder on a large wire rack. In a 1: 1 ratio, finely chop the champignons, fry with onions in vegetable oil, mix with ham, add finely chopped dill. The filling is ready. And I make dumplings. With sour cream, you can't pull it off, all the guests are delighted. Maybe someone will need a recipe

Girls, did anyone use the noodle and spaghetti grinder attachments? I searched, bought, and the first pancake came out lumpy, and in the literal sense, everything stuck together Share your experience, pliiiz!

girls give a recipe for dumplings, like I read everything, but I did not find about the dough (approximate proportions for HP Kenwood450). men ask for dumplings today, and in HP I have never made dough for them. when I do it with my hands, it turns out to be strongly rubber or rather tight, it is molded with difficulty ...

How come there are no recipes? Well, the whole section is at least Dough for dumplings

girls pliz! give dumplings dough recipe! I have kenwood450 ...... can't find anything .......

Here is a whole Temka, there are many recipes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=48.0

similarly

I found a recipe for noodles, but where is the recipe for dumplings dough? I can't find it, but dumplings are so eager!

take a look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45519.0

Hello! I just bought a Kenwood 450 bread maker. Until I understood how to make dough on dumplings and dumplings in it. There is no ready-made recipe in it. Who did it already, please answer.

Girls, tell me who knows where to buy durum wheat flour for homemade pasta in Ukraine?

This flour is sold in large supermarkets. I saw them in "Class" and "Caravan".

[Vitalinka]

Vitalinka, thanks, I'll look in big supermarkets.

I don’t remember whether I was already bragging or not, but yesterday I was making dumplings and again wanted to brag, and what if someone else was filling the dumplings with handles. I do it with a pastry bag


I squeeze out with one hand, and with the other, with two fingers moistened with water, I help the minced meat to come off, otherwise it is not a cream, it climbs like a sausage

[I bought two metal tools for sculpting dumplings and dumplings]

I didn't know which topic to ask more correctly. I bought two metal tools for sculpting dumplings and dumplings (a sheet of dough is rolled out, the cells are covered, the filling is laid out and covered with a second pancake). I tried to do it several times, rolled it with a rolling pin, but it does not pinch If the dough is thin, the edges do not stick together at all, if it is thick, then the top pancake slides when rolling. I remember in my childhood my grandmother and I sculpted these in an aluminum mold - everything worked out and the dumplings themselves jumped out ... but here you have to pick out one by one. Flouring doesn't help What to do? The cherries will be gone soon, and I still won't make the dumplings. It doesn't work with cottage cheese either.

Oca - maybe it's in the form? although my grandmother also has such a form for dumplings .. everything is done smartly, but did you try to sculpt with your hands? it's more practical))

Wasp, I think too. that the matter is in the form.I am a fan and collector of all kinds of dumplings and dumplings, both Soviet and Russian. There are also foreign samples. Of course, with a failed test, all forms will have poor results. But my experience of using different shapes with the same good, time-tested test, clearly says that the result depends on the shape, or more precisely, on how "the correct angle" of the bevel of the cutting edge is, along which we roll with a rolling pin. The best result after the "field tests" was given, as it is not surprising, a rectangular plastic dumpling maker for 35 dumplings, like a Moscow one. Now I hold it in my hands and read the "IDEA" stamp. And it is also perfect for two layers of dough rolled out with a noodle cutter. In the middle of the form, the layers are found on top of each other, which is the minimum inevitable in this case, technological waste in the amount of five, as it were, disappearing dumplings. The remaining 30 pieces of dumplings fall out with a whistle. If you add that I squeeze minced meat with a reusable pastry bag STD 25cm / 10 ", then dumplings are made quickly and with pleasure. That's how much I wrote about my dumpling maker, and all because I love her very much, my assistant. And I wish you to find" your "dumplings.

Creamy, thanks! I saw plastic forms, but they seemed flimsy in appearance and to the touch. The dough was made in KhP from the book to her, and it was called For dumplings. It can be rolled and pinched by hand perfectly! On the form, after rolling with a rolling pin, the pancake is cut, but it sticks into the form tightly, and if it falls out, then first the "lid", followed by the filling. The "bottom" cannot be pulled out. I’ll go to my grandmother, ask for her "good" shape.

Wasp!

Everyone praises very much here is the dough, pay attention.

I don't remember whether I was already bragging or not, but yesterday I was making dumplings and again wanted to brag, and suddenly someone else is putting the filling in the dumplings with handles. I do it with a pastry bag

Priceless advice!
I took a heavy milk carton - and the process went much faster!
And then most of all I didn't like rolling balls

Please share your rice noodle recipe. Does anyone do it?

And I recently discovered a way to dry noodles. I put a small amount in the microwave for 10 minutes (covection 100 degrees) While the portion is drying, I roll out the next one.

Dear dumplings and lovers, add semolina to the dough.
I made dough today (I rarely make it and never write down the exact proportions), 1 egg, and somewhere in 50 ml of water and milk + salt, how much flour the dough will take + 1-2 tablespoons of semolina (I already remembered at the end)
I didn't add semolina before, I made dumplings
The first batch manually rolled out a rather thick dough - it boiled but it was really harsh, then rolled it out as thin as possible, but the situation did not improve (

Is the dough with semolina only good for pasta noodles or did I do something wrong?

I don't remember whether I was already bragging or not, but yesterday I was making dumplings and again wanted to brag, and suddenly someone else is putting the filling in the dumplings with handles. I do it with a pastry bag

wow! I never thought of it! a pastry bag? or homemade from the package?

and in another Temko I saw a bag, preferably a condit. and reusable, they wrote that not everyone can withstand such pressure.

PS made noodles from dough, which did not go well for dumplings - excellent noodles turned out

I don't remember whether I was already bragging or not, but yesterday I was making dumplings and again wanted to brag, and suddenly someone else is putting the filling in the dumplings with handles. I do it with a pastry bag


I squeeze out with one hand, and with the other, with two fingers moistened with water, I help the minced meat to come off, otherwise it is not a cream, it climbs like a sausage

It will be necessary to try the normal dumplings this way - the edges of the dough will be less smeared. And then such devices do not take root with us - everyone loves only molded handles, not hexagons. Well this is IMHO

[Sveta]

I made beetroot dough. But during cooking, almost all of the color was boiled. Although the color of the dough was rich - beetroot.

Sveta, I know what I was thinking .... I bought somehow colored macaroons, there were green with spinach, white simple, orange (it seems carrots), red with tomato and burgundy with beets. If my memory serves me, then after cooking it was the burgundy color that was absent. Maybe beets tend to get lost in the paste?

I don't have much personal experience with color paste. I made orange on pumpkin - the color even intensifies after cooking, well, green (spinach / sage) remains green.

==========

found here a recipe with beets 🔗
raw color in the photo is awesome)


In Olya's recipe, the color is not burgundy, but pink is exactly preserved

Homemade Spelt Beetroot Pasta (Olya_)

Another way of multi-colored test:

[Anya]

Anya! Thank you so much ! Didn't see that there are new comments in this thread. Went in late.

I think it's all about the beets. Boiled down! I tried to steam it. Better result! But still not so pretty! And in a raw form I would have eaten raw!

Caprice, did it using this technology.

Caprice, did it using this technology.

Class! Sveta, did you succeed? My hands will never reach. (For some reason, we call semolina semolina)

[Caprice]

Caprice, It turned out, just not so perfect. The whole difficulty was to gently flatten the striped brick. But my dough was soft. One of these days I'm going to make it out of a cooler one. In the video, by the way, this moment is not!

In the video, I realized that first you need to roll out the thickest layers and make a lot of them. However, I can only say with confidence after I try it myself.

[Caprice]

Caprice, Yes! Multi-colored layers are stacked on top of each other. And we get a brick with stripes on the sides. We need to put it on one of the faces and flatten it so that the strips are in front of us! then with a rolling pin and into the dough rolling machine. I made the dough choux. It is very soft. I got waves, not stripes. The same was beautiful! But all the beauty of cooking has disappeared! It was so insulting!

all beauty disappeared during cooking

Well, this is really insulting!

Gotta try with cuttlefish ink. I doubt the color will disappear after boiling. True, black and yellow are probably not so beautiful.

[Kate!]

Kate! There are so many pictures of pasta and ravioli with this ink on the Internet! But this is not for everybody! The black color is not very appetizing!

The black color is not very appetizing!

It's right. The view turns out to be very unattractive for food. I'm not proud, I can swallow it, but my men won't eat black food for a long time. There was an experience with black rice.

[Sveta]

Sveta, when the pasta with cuttlefish ink was not so obscenely expensive, I bought them. Pasta with creamy sauce with blue cheese, shrimps and, if you wish, red caviar, not only looks unusual and beautiful on a plate, but also delicious. The ink gives a slightly marine flavor to the pasta. How to file is important.
CapriceAnd I cooked risotto with ink. We liked. I will do more. Even my mother-in-law looked askance at my creation did not refuse to try. On a white plate, it didn't even look so "dirty". This is probably someone used to something. We love experimentation.

[Katyusha!]

Katyusha! So? Handsomely!

But my husband would only eat everything that is red. Same situation as Caprice .

Caprice, And I cooked risotto with ink. We liked. I will do more. Even my mother-in-law looked askance at my creation did not refuse to try. On a white plate, it didn't even look so "dirty". This is probably someone used to something. We love experimentation. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=374575.0

I readily believe. But, first of all, we do not sell this ink. And secondly, my men are terrible conservatives. If I experiment with spinach, pumpkin or sweet potatoes or beets, they chew. But, here's the black color on the plate - they don't like it. And I feel sorry for my work

Good evening. girls, did anyone make dumplings from whole grain flour?
I make simple flour from ordinary flour: flour, salt, a little olive oil and water. I like this dough. Very elastic, easy to use, does not crack when frozen. And after the freezer it cooks perfectly and does not sour.
And then they asked to stick dumplings from whole grain flour. I kneaded it according to the same principle, but I don't really like the dough in my work ...
Can I add the yolk? Or mix with regular flour?
I roll it out with a dough roller.

Ladies and Gentlemen! You are welcome!!! Send me to the simplest and ever-ending dumplings recipe. I'm urgent. There are so many recipes that the eyes scattered and are not going back ((Thank you!

[I am beautifull]

I am beautifull, Happy Birthday
flour 450
salt 0.5 tsp
egg 1
water + milk (50 * 50) 210ml

kneading in a bread maker

Thank you!

And the filling? I have almost 600 grams of beef, almost 700 grams of fatty pork. Equalize them by weight? Can you cut off excess fat?

Thank you!

I really like Olya two recipes: one Tanya Admin choux dumplings dough, and the second Tanya Chef - dumplings dough with vinegar! Unfortunately, I can't give links from the tablet!
Happy birthday 💐!

I can't say anything about the proportions of the filling, because the tastes are different
We mainly make pork from non-fatty pork

Yes, I'll take the dough from Tanya-Admin. But how is the filling? Is it necessarily ice? Or is there enough water from the freezer? What minced meat for dumplings should be like cutlets or denser? I need at least rough proportions. What to focus on?

I like minced meat in which meat and onions are 1: 1. And the dough from Admin on kefir-freezes well, does not crack during cooking.

[Kate!]

Kate! There are so many pictures of pasta and ravioli with this ink on the Internet! But this is not for everybody! The black color is not very appetizing!

And I would try!

I squeeze out with one hand, and with the other, with two fingers moistened with water, I help the minced meat to come off, otherwise it is not a cream, it climbs like a sausage

I cut with scissors, wetting the blades in water, or cutting with a knife, also wetting occasionally.

I cut with scissors, wetting the blades in water, or cutting with a knife, also wetting occasionally.

I make minced meat with a combine - smooth, very fine texture of the parts, practically meat paste-puree, and I pass it through a tapper press, there are marks on the substrate - I will cut into even pieces - quickly, clean hands, and all dumplings of the same weight.

Dumplings "Far Eastern"

Dough: 300 g of kefir, 550 g of flour
Minced meat: 350 g chum salmon fillet, 250 g squid fillet, onion, garlic, salt, pepper

Minced meat: 350 g chum salmon fillet, 250 g squid fillet

I can't even imagine that. Continuous diphcyitis and delicacy.

[To love]

To love, dough for kefir dumplings? Very interesting. Don't fall apart? You have them very neat, so I really wanted to eat.

I am looking for a recipe for a tender dough.
I really like the custard with milk and plums. oil. It doesn't dub in the process. But it is filling and too rich.
When sculpting dumplings, scraps remain, which you then roll up and sculpt more. The usual dough with eggs (dumplings) becomes rubbery, in the end it is already difficult to roll. And we don't eat such noodles. Sometimes you throw out a piece, but it's not for me.
What recipe would you recommend?
And what flour is better, maybe I choose the wrong one. I do everything on Sokolnicheskaya VS.