Machine for making dumplings, ravioli

[Lisichkalal]

Lisichkalal, Svetik, this is because your assistant has not grown yet. And as he grows up, just have time to turn the handle
If the space in the freezer and the number of food items match, I will get the typewriter. If only my husband and I are for now, then of course a palette, dumplings or taper, depending on the filling

[Anya]

Anya,

Are there normal cars cheaper than 100 bucks?

[Peter]

Peter, I'm afraid to guess, but I recently looked at Ali, did not see at all any of those that are metal with a glass

[Lisichkalal]

Caprice, what type of car do you have?

Such, as here at most of the posting in this topic: manual with a "glass".

I have a clarification: "not faster" because I have to wait 30-40 minutes for each batch to freeze. If you exclude this stage of waiting, then the machine will be faster.

I don’t bother with this: I dust each layer with flour and sandwich it with baking paper, which I also dust with flour. And slowly complement the layers. I don't see the need to wait for each layer to freeze.

And for me everything is approximately the same in time on a typewriter or using a honeycomb shape

For the honeycomb shape, I have no strength to manually roll the dough.

Lisichkalal, Svetik, this is because your assistant has not grown yet. And as he grows up, just have time to turn the handle
If the space in the freezer and the number of food items match, I will get the typewriter. If only my husband and I are for now, then of course a palette, dumplings or taper, depending on the filling

But I, all the same, mold a lot and freeze. Even if for a small number of eaters. And "for now" I'll just pull out and boil the required amount. The rest remain in the freezer in sealed containers.

[Dynamite]

Dynamite, and what kind of machine? with a glass?

[Alex100]

Alex100, Yes she. In fact, I fired up to buy a "robot" about three years ago, but did not find it on sale, and somehow I didn’t want to take this one, with a glass, because the dough had to be rolled out separately, but I decided on her. Then, in early December 2017, when he made the order, "robots", by the way, were nowhere to be found, and now they appeared on Ali and Ebei, but, frankly, for this money - almost twenty thousand (with shipment) I would not take it. So I look forward to arriving "with a glass".

Such, as here at most of the posting in this topic: manual with a "glass".


I don’t bother with this: I dust each layer with flour and sandwich it with baking paper, which I also dust with flour. And slowly complement the layers. I don't see the need to wait for each layer to freeze.


For the honeycomb shape, I have no strength to manually roll the dough.


But I, all the same, mold a lot and freeze. Even if for a small number of eaters. And "for now" I'll just pull out and boil the required amount. The rest remain in the freezer in sealed containers.

[Alex100]

Alex100Here Marina shows a similar 🔗

[Fifanya]

Marina makes perfect dumplings, both raw and cooked. Every time I admire and delight when I watch this video.
Last summer I also bought myself such a dumpling machine. At that time, Aliexpress seemed like an unattainable peak, the ordering procedure was intimidating, although in practice it turned out to be easier than ever. After almost two years of dreaming about it, I ordered a typewriter from Moscow from the Marcato website, they just had a 50% discount.It cost me the same amount for which they sold on Ali, about 6 thousand rubles. And the package went a little faster than with Ali in a month. It was sold as Risto, but in fact it was ordinary with hieroglyphs on the body, the box is the same as the girls showed here.
I tested it twice - on dumplings and dumplings, and then put it back in the box and put it away. So I didn't like what happened. And not really fast. I bought it to treat guests, but after cooking the dumplings have such an unpresentable look ... Out of disappointment, I ordered a 19-seater dumplings with Ali, which will never reach me.
And the most important thing!
!Fifanya, Caprice, and other girls and boys, aces and luminaries of the dumplings business! Share your secrets, how do you make such beautiful dumplings? And maybe you can take a photo of them ready-made. Thank you in advance!

[Rosie]

Rosie, Rosie, I don’t count myself among the luminaries (I have it not as long as Irisha Caprice or Svetika Lisichkalal(I read about their experience here and consulted with them).
From my experience: All parts should move correctly in the machine, the spring on the glass should not be stretched, well fixed, the filling of the dumpling depends on it (including). If the spring is stretched, it can be replaced from a ballpoint pen, for example. One turn of the handle-shift by ,, step ,, of the piston in the glass.
Before filling the dough and putting the glass in, I dust it with flour and turn the handle so that the details inside do not interfere with the modeling later.
Well, as always, they write here: the right dough and minced meat. Dough just for dough rolling (from the last favorite from Lena Tim); minced meat is NOT liquid, but also not dense (that is, it should pass well through the spout of the glass during one scrolling of the handle, and not flow), for example, minced meat from Lazerson.
And yet, I do not roll out for so long reducing the thickness of the layer, I usually rolled it on the thickest one so that the canvas becomes smooth and not sticky (I dust it with flour as needed), then I reduce the thickness by 1 division, rolled it again and immediately insert it into the, compartment dumplings ,,. I fill the layer by straightening it well, scrolling the handle until the dough appears inside the machine on the gears, adjusting it with my fingers inside so that it goes smoothly, if necessary. I twist the handle until the empty dumplings come out.
Now you can put the glass down. Turn the piston thread at the glass in the opposite direction, so that you can safely attach the piston loop to the machine without squeezing the minced meat and not staining the dough.
I hooked it on, turned the piston with the thread in the right direction and forward

[Fifanya]

Fifanya, Anya, thank you for your quick reply!

[Fifanya]

Fifanya, Anya, well done that she wrote the whole process in such detail! I especially like making dumplings together if possible, in general it turns out quickly!

[Jiri]

Jiri, Irisha,: friends: Together, this is the most optimal, in my opinion

Despite the fact that I have had the machine for a long time, I made dumplings only 8 times. Now I want to do everything, and I'm lazy. So I'm not an expert here at all. I only understood the consistency of minced meat and dough. Last time I really liked rolling the dumplings dough in vinegar.
Ira's hints that it is not necessary to roll the dough thinly, as the machine itself will even out the thickness when it makes dumplings, became discoveries for me. And Anya's tips:

when the layer of dough still remained, and the minced meat ended, I tried to change the container with the minced meat without pulling out the dough. There, too, when the upper tongue was attached, the minced meat came out a lot and the dough got dirty. Before placing the container, I began to turn the pin with the teeth in the opposite direction. First I put the container down, then I secured the tab, then I turned the pin. And forward ... until the dough is over. The dough ends, I attach the next layer from the end of the previous one, although in this case the dumplings are a little thicker, for me it's not scary, but a continuous process

Rosie, a little patience and it will work out. Good luck!

[Lisichkalal]

Lisichkalal, Svetlana, thanks for the answer.
Yes, you need to get up the spirit and try to make friends with the machine.

[Fifanya]

!Fifanya, Caprice, and other girls and boys, aces and luminaries of the dumplings business! Share your secrets, how do you make such beautiful dumplings? And maybe you can take a photo of them ready-made. Thank you in advance!

I already somehow posted dumplings from my machine in this thread.
Just in case, I repeat:

Photo in the sculpting process.
Rosie, everything will work out. Do not be lazy to read Temka, we wrote there about the consistency of the dough and minced meat. And yet, about the spring.

I ordered a car from Moscow from the Marcato website, they just had a 50% discount

Rosie, do you remember what the discount was on?

the spring on the glass should not be stretched, well fixed, the filling of the dumpling depends on it (including).

I wonder if this spring only in Chinese typewriters is not of high quality?

The dough ends, I attach the next layer from the end of the previous one, although in this case the dumplings are a little thicker, for me it's not scary, but a continuous process

Anya, how do you fasten these layers of dough, please tell us in more detail the whole process

[Katerok87]

Katerok87As far as I remember, the discount was not timed to any event. It was last August. I ordered it on August 31, and from September 1, cars were sold again for 11-12 thousand.

Rosie, thanks!

Anya, how do you fasten these layers of dough, please tell us in more detail the whole process

Katya, as well as the usual, rolling, layers of dough. Moisten the end of one with a brush with water, press the second one with your fingers and twist the handle further (because of this, the sheets become a little wider in the place of adhesion and when rolling further with the rollers a little, it does not smoothly crumple, the web and dumplings become a bit thicker, not smooth ,, but this does not affect the further process in any way)

Moisten the end of one with a brush with water, press the second with your fingers and turn the handle further

Here it is: bravo: the missing puzzle for using the ravioli attachment on the Marcato. She didn’t like the fact that the dough was running out, but there was still minced meat, or vice versa, then pick out the minced meat, the dough was all dirty.
The ravioli attachment can be used for small dumplings (for lovers of small ones), and the iron attachment can be used as a machine for dumplings. Because the size for iron dumplings is a little confusing.

because of this, in the place of adhesion, the sheets become a little wider and when rolling further with the rollers, it does not smoothly crumple, the web and dumplings become a bit thicker, not smooth ,,,

I think that this minus is not at all noticeable, so tiny.

[Caprice]

Caprice, thanks for the photo. Does their appearance after cooking satisfy you? I have read the topic many times with great interest and pleasure.
As they say, theory is learned in practice. We'll have to experiment with both dough and minced meat. Still, there are many nuances associated with the different quality of flour, minced meat, even with the work of seemingly identical machines. : But I want to immediately get satisfaction from the result as Fifanyushka.
Thank you girls for your answers and advice! I will consider them all. I'll just pull myself together and tune in to a positive result.

[Rosie]

Rosie, well, how would it be (only I wrap them after the typewriter, it's more aesthetically pleasing):

And the dough here looks like it's thin. Thick looks neater.
But this is all nonsense, it does not affect driving performance.

[Ddima333]

Ddima333, it looks very appetizing and the shape is neat. My result was A dough and I like thin dumplings and manti. This point also needs to be taken into account in the future. Thanks for the photo!

[Caprice]

Caprice, thanks for the photo. Does their appearance after cooking satisfy you?

The main thing that suits the taste
I don’t sell them on the market

Caprice, thanks for the photo. Does their appearance after cooking satisfy you?
The main thing that suits the taste
I don’t sell them on the market

In the freezer, the sticker with the name often peels off, so we decided that the sweet ones are as they are, and freeze them. And for not sweet ones, we stick their ears together.And it was already that the sticker came off, and on this shelf there should be dumplings with potatoes and liver. Dumplings with blueberries cooked in salted water with lavrushka and spices

blueberry dumplings

Anya, did you also make dumplings with blueberries in a dumpling machine?

[Caprice]

Caprice, Irisha, I VERY VERY love dumplings with blueberries. Life in the Leningrad region is affecting. But in our machine I have not yet learned how to make them, only on a triple one. I’m thinking, what if on a blender, and then add cornstarch and powdered sugar to thicken it? But for a triple one with cherries, I add starch + sugar, so that they do not flow during cooking In general, an idea has come, I need to think and do it. I'll write if I'm the first.

Anya, I don’t think that rubbing in a blender and adding starch as a thickener is a good idea. It's the same with cherries. The filling will be too runny.
It seems to me that it is better to do this with manual gadgets and without a blender. So that the berries are whole.

My husband bought me a bag of frozen blueberries. And I just can't break out into dumplings

[Caprice]

Caprice, You are right, Irishka. The hole is too small in the blueberry cup. Dumplings with blueberries and top with sour cream, mmm, yummy.
I need to buy blueberries tomorrow ...
As for the thickener, you need to think about it ...

Rosie, do you have a noodle cutter in your machine? And what is the size of the dumpling?



I don’t understand wrinkled potatoes when they cool down, they become hard, but in order to use them in a typewriter, they must be loose so? Give the recipe

I’m thinking, what if on a blender, and then add cornstarch and powdered sugar to thicken it? For the triple one with cherries, I add starch + sugar, so that they do not flow during cooking

I've also thought to make this with a filling so that I can use the machine for fruit dumplings.

[Katerok87]

Katerok87, there is no noodle cutter on my typewriter. She, in my opinion, did not even think about this type of dumplings. Although in this thread somewhere a message flashed that someone saw a dumpling maker with a noodle cutter on Chinese videos. Perhaps it was constructively a different dumpling machine.
And the size of the finished raw dumplings is standard, as in the photo shown here by the girls. But when they were cooked, I was straightforward to see them. And out of longing and chagrin, she hid the box with the typewriter out of sight. But, reading this topic, I started to think about it often lately. Honestly, I don't want to spoil the food. If it just turned out the way you want ...

I don’t understand wrinkled potatoes when they cool down, they become hard, but in order to use them in a typewriter, they must be loose so? Give the recipe

Vegetable broth from them, spices and sautéed finely chopped onions and dill were added to the potatoes. More precisely, not so, first onions and dill, and then, to adjust the thickness of the filling, vegetable broth.
I also added fried mushrooms finely chopped in a blender to the potatoes; boiled liver

But when they were cooked, I was straightforward to see them. And out of longing and grief, she hid the box with the typewriter out of sight

Rosie, what exactly didn't you like? Today I was looking for a typewriter on an alibab with a photo noodle cutter.

But when they were cooked, I was straightforward to see them. And out of longing and chagrin, she hid the box with the typewriter out of sight. But, reading this topic, I started to think about it often lately. Honestly, I don't want to spoil the food. If it just turned out the way you want ...

Has the appearance influenced the taste of the finished product to such an extent?
And which ones were prettier?

I've also thought to make this with a filling, so that I can use the machine for fruit dumplings.

Nothing. Don't strain. This machine is not designed for filling too soft.

[Katerok87]

Katerok87, I did not like the appearance, the shape of the dumplings after boiling them.In their raw form, they are pretty cute, neat, but after a hot water procedure they somehow stretched out in the corners and the filling decreased in volume, and a solid dough with a droplet of filling turned out. Although raw, they looked plump. I think there was a problem here in the dough, even though I used one of the recipes recommended here.
As for the Dumplings with noodles, they are most likely not on Ali. If they flashed where, the girls would have bought them long ago. Buy a separate noodle cutter if you need it urgently, the cheapest one. I use ordinary Chinese, bought 7 years ago for 2000 tenge (at that time about 400 rubles). Perfectly rolls and cuts noodles.
Caprice, in some cases, the appearance affects the taste of the finished product. At least in my case. After all, the aesthetics of food has not been canceled. Appetite is aroused at first by the beautiful sight of food, its presentation and then complemented by taste.
Chagrin and annoyance is caused by the fact that buying such a gadget for a rather large amount, you do not get the expected result. And you start thinking about the grandfather's, or rather, grandmother's, methods of preparing food, in this case, hand-made dumplings. Here in the next topic, Alya Creamy and Lena Tim offered so many ways to prepare them, one better than the other.

The meat filling cannot but decrease during heat treatment. Meat is a protein that coagulates during heat treatment. This is only in store dumplings, where no one knows what is stuffed in the filling, so that it does not decrease in size and looks with all sorts of flavors to clog the taste of the fillers.

At Aliexpress, new plastic robots seem to be getting a little cheaper.
Maybe wait a bit, will they get cheaper?

At Aliexpress, new plastic robots seem to be getting a little cheaper.
Maybe wait a bit, will they get cheaper?

Even if I'm re-reading the topic right now, people with this plastic have been so worried that they don't want it.

In theory, the mince feed can be reduced, but this needs to be extended by the upper lever (which is with a spring). In general, you need to finish. Not the fact that it will come out well.

It would be cool

[Katerok87]

Katerok87, She, we would, on the contrary, increase the supply of minced meat, but the best so far, the enemy of good

Her, we would, on the contrary, increase the supply of minced meat, but the best so far, the enemy of good

I agree, but still I would like to invent both a stuffing reducer and a filling enlarger. Well, I haven't bought the machine yet, but I already doubt that there will be big dumplings. By the way, somewhere I saw a picture with a rod on which the teeth are carved, as I understand these cloves regulate, the volume of minced meat feed? If so, then the Marcato baking press has the same core and to reduce the size of the cookies there is a limiter, that is, it does not allow the handle to go down to the end, and so it regulates the supply of a smaller volume of dough.

it prevents the handle from dropping to the end, and so regulates the supply of a smaller amount of dough.

Quite right, but you press on the press yourself, and in the typewriter it is done by the spring, which we discussed here

I would also like to note ... Somewhere in the middle of the topic a spring was discussed and it was suggested that the amount of minced meat in a dumpling depends on the effort of this spring. This is not true; this spring serves only to return the dog to its original position. The effort on which the amount of minced meat depends is developed in the mechanism of the machine itself. Accordingly, if you have minced meat that does not pass into the nozzle of the glass, then you can slightly help it by simply placing your hand with light effort on the mushroom cap of the rod attached to the piston. Only you do not need to get carried away so that the dumplings do not have a minced overdose. I did just that: 1 kg of minced meat on medium holes + 1 tbsp. a spoonful of butter did not want to crawl through. Nothing, helped, everything worked out.

If I understand correctly, is the amount of minced meat in the dumplings curled not from the spring?

In theory, the minced meat feed can be reduced, but this needs to be extended by the upper lever (which is with a spring). In general, you need to finish. Not the fact that it will come out well.

to increase the filling into one dumpling, it is necessary to replace the native stock with notches with another one, where the distance between the notches will be greater.

Creamy, disagreeing me ... Will not affect anything. It is necessary to increase the piston stroke, and for this to shorten the lever from above. But then the force on the minced meat will be less -> the requirements for the minced meat in terms of plasticity are higher.
It's easier to press down on the stem with your hand.

Ddima333, Yes, it seems easier here with a hand.

Maybe the length of the wire is responsible for the increase or decrease in the volume, which is fixed on the lever with the help of which the filling is squeezed out, and this wire clings to the hook that is pulled in when scrolling. For example, if it is longer, then more minced meat will come out, because it will rise one notch higher and, accordingly, if shorter, then less minced meat? Or in general, probably the volume of the squeezed out filling depends on how much the hook is pulled in?

[Katerok87]

Katerok87, She, we would, on the contrary, increase the supply of minced meat, but the best so far, the enemy of good

This is for sure😊

[Katerok87]

Katerok87Today, everything suits me both the amount of filling and the dumplings themselves, speed and quality. If I need others, there are manual dumplings, raviolnitsy and dumplings to play with the amount of minced meat / filling, dough thickness and shape

[Katerok87]

Katerok87,

Or in general, probably the volume of the squeezed out filling depends on how much the hook is pulled in?

This is true.
In short - to increase the amount of minced meat, you need to increase the piston stroke.
I believe that some kind of weight on the top of the fungus can help. The only question is the size of the weight and how to fix it.

Rosie, the triangles after the typewriter need to be "twisted" by folding and gluing the ends. Then it will be hardly distinguishable from hand sculpting.

In the comments, it is possible to buy additional nozzles for a German machine, etc., there are 6 of them in total. Only where did you find these attachments for sale? Here, interestingly, what is the width of the rolling machine, will not the width of the nozzle from the Markato 150 fit? In appearance, the grooves would fit, but what about the size?

what is the rolling width of the machine, will not the width of the nozzle fit from the Markato 150? The grooves would look like

the machine has a rolling width of about 10 cm, and the marcato is 14 cm, the nozzle of the marcato is as wide as a machine, there are no fasteners on the plastic. when I bought my dumpling machine from China, they also sold noodle attachments, but I don't need them