Machine for making dumplings, ravioli

are there any clear recommendations and recipes for minced meat?

Of course not.
Unless, perhaps, this is what made the minced meat liquid

Wow, how quickly the Chinese opelmeni you)
Congratulations!

Well, the seller immediately promised to deliver it in no more than 15 days, that's why I chose him, though his price, more precisely, it was also the lowest. They brought it on the 9th day.

Congratulations!

Thank you! Mutually!

it's great that you tried to make dumplings. I personally respect them more than dumplings. It's great that the device can do it. And your result is many times better than mine. But I wasn't upset at all. I am very pleased with the purchase)

Well, not at times. I just didn't want to translate the meat in the case of "the first pancake is lumpy", but the result was better than expected. So we are happy with the whole family too! And to the potatoes, you can also add minced meat fried with sauerkraut, it will be something. We love such minced meat dumplings with sauerkraut very much, but you can't make them on such a device, but if you mix it with mashed potatoes, I think everything will work out.

Unless, perhaps, this is what made the minced meat liquid

I would say it probably added fluids. However, most often, it is recommended to add ice water to the minced meat. I roughly understand my mistakes and will achieve the desired consistency.
The experience with dumplings from Dynamite is quite pleasing. I will try potatoes / onions / mushrooms

And to the potatoes, you can also add minced meat fried with sauerkraut, it will be something. We love such minced meat dumplings with sauerkraut very much, but you can't make them on such a device, but if you mix it with mashed potatoes, I think everything will work out.

Well, you write. Don't be lost!
I also promise to report my successes and failures

Well, you write. Don't be lost!

In the coming days, I have a report on dumplings. Only a photo for me, as a beginner, probably will not be allowed to insert.

I also promise to report my successes and failures

It will be interesting!

However, most often, it is recommended to add ice water to the minced meat.

This, as I understand it, is for handmade khinkali. Or for manti.

[Zhanik]

Zhanik, Natasha, thanks for the report and photos. How much by weight of minced meat is included in a dumpling?



Dynamite, I'm waiting for the test. I'm glad we finally got the car. Now I will follow yours with Zhanik-Our messages. And then something really scared me the first reviews and videos on the Internet

[Anya,]

How much by weight is minced meat included in a dumpling?

Anya,
Here weighed two
One thick and torn weight of 21 g, but there are more fillings than dough.
The second is intact. Weight 18 g, filling / minced meat approximately 1: 1

[Zhanik]

Zhanik, And the size in cm? Or they wrote, but I missed

[Zhanik]

Zhanik, And the size in cm? Or they wrote, but I missed

Anya, maximum 5.5 * 4.5 cm.That is, along the longest side and the highest point, if considered as a triangle

[Zhanik]

Zhanik, Good size. Is the minced meat hole too small? Will only finely chopped onions or mushrooms go into the filling?

Is the minced meat hole too small?

my finger even breaks. It seems to me that the cherry will get stuck there, but something the size of a decent cranberry will easily slip through.

It seems to me that the cherry will get stuck there, but something the size of a decent cranberry will easily slip through.

Oppa
Nichos.Then Natasha is waiting for you to cook the dumplings, with cabbage or mushrooms and potatoes. I made finely chopped and fried onions with mushrooms on my potatoes +. Very tasty, but a little larger mushrooms would be better

Then Natasha is waiting for you to cook the dumplings

The trouble is, Anechka, that I just love everything fried and boiled without crunchiness and even without any special pieces. Therefore, I cut the mushrooms finely, finely. Otherwise, I can use a submersible blender to lightly walk over mushrooms and onions.
The husband does not care, he just hits the dumplings. It tastes better to me like that. Since childhood, goosebumps from raisins in a cupcake, onions on his teeth. Brrrr ...
In the end, I found the cupcakes "mine" and even with raisins. But I never made friends with the bow.

[Dynamite]

Well then we will wait for the report Dynamite

Well then we will wait for the Dynamite report

Well, now, we just finished making dumplings. Rather, this Chinese guy sculpted, by influencing his youngest daughter's pen, the middle daughter picked up dumplings, and I just scrolled the meat. Still, it's unusual that almost two kg. meat and the same amount of dough were processed so quickly. Three times, probably faster than usual. There were more torn dumplings than dumplings - the meat filling is denser and puts more pressure on the dough. This is not reflected in taste, but experiments with dough are ahead. We will add "Nordic", try with an egg, with the dough improver "Panifarin", it will also be possible to make meat fatter, softer - this time there was beef rump with a pork neck from farmers from the Vladimir region, about 1: 1, a little it turned out a little dry - the pork belly just asks for minced meat. In general, I think we will be able to travel this "filly". The main thing is that now the female half of the family will cope with this without me, otherwise the sons are of little use, they are very busy, and I can calmly do work or go on business, and dumplings or dumplings will still be made. For this, the robot was bought. Thank God that we were not mistaken! As for the diameter of the tube through which the minced meat goes, it is somewhere around 10-12 mm. and onions or chopped mushrooms will pass without problems, medium-sized or halved cherries too. Thoughts raise questions to add cabbage to meat, because you cannot add raw cabbage, it will be tasteless and tough, and how fried in oil or boiled cabbage will affect the stickiness of dumplings. You have to try, as one movie character used to say. It must be so, we will try. As for the location of the results of culinary experiments, questions somehow do not arise.

questions of thought add cabbage to the meat, because you cannot add raw cabbage, it will be tasteless and tough,

Thanks for the report. Fresh cabbage (preferably Peking cabbage), fresh green onions, soy sauce instead of salt and wonderful Chinese dumplings will come out Chinese dumplings (recipe for catering establishments, 1968)

Chinese dumplings (recipe for catering establishments, 1968)

An interesting recipe. The only thing is that it is true for young cabbage, and the ripe cabbage added to the minced meat will not cook until the end. Well, yes, it's true, now the young one is sold all year round. Thank Fifanya

Who said that you can't put eggs in the dough for a dumpling machine? Today, two versions of the test were made: 1. 250 gr. Solid flour, 250 gr. Italian grade 00 for soft pasta, 1 egg, tsp. spoon of salt, water 250 gr. They were torn, but less than in the previous test. The second option: slightly beat one egg (I did it in a food processor), add salt (a little more than a teaspoon), table. grows a spoon. butter, flour from the previous recipe for 240 g., mix and add a glass of boiling water (it took me a little more). For good, this dough must also withstand at least half an hour, but there was little time and they immediately shoved it into the robot. With this test, the result is even better - there are very few torn ones. Tomorrow "Platypus" will bring the Finnish flour Nordic, we will try with it and knead the second dough from pure solid flour. That's all for now.

Who said that you can't put eggs in the dough for a dumpling machine?

Actually, I don’t remember about eggs in the dough, writing here that it’s impossible. Recently they wrote about eggs in minced meat ...

[Dynamite]

Dynamite, Thank you. And by what principle does the dough roll out in the robot?

Dynamite, well, you didn’t get down to business! Thanks for the answers! I am wagging! Respect to you! About eggs they talked about minced meat. Most often they are in the test.

Actually, I don’t remember about eggs in the dough, writing here that it’s impossible.

About eggs they talked about minced meat. Most often they are in the test.

Somewhere in the middle of the topic, someone wrote that you can't put eggs in the dough, so I remembered that.

And by what principle does the dough roll out in the robot?

Yes, you stick it in a piece into a special container and its auger, like the one that pulls down in a meat grinder, forming a roller.

Yes, you stick it in a piece into a special container and its auger, like the one that pulls down in a meat grinder, forming a roller.

I would say a pillowcase or a cover))) my leftovers have come out unsealed with a tube from the dough. By the way, the leftovers are at least.

Somewhere in the middle of the topic, someone wrote that you can't put eggs in the dough, so I remembered that.

When I bought the pasta, I started looking for dough recipes on the Internet. I understood this principle: eggs go into dough from soft wheat flour. And in the dough made of durum wheat flour, it seems, is unnecessary. Maybe there is such a principle.

Maybe there is such a principle.

We always make dough from a mixture of hard and soft flour, but it tastes better with an egg.

We always make dough from a mixture of hard and soft flour, but it tastes better with an egg.

Maybe. Just hard flour with an egg - not too dense dough?

Just hard flour with an egg - not too dense dough?

You know, until you start working with durum wheat flour, you think that products made from it are harder than from ordinary flour, in fact, dumplings are not at all harder, pies and other baked goods have some unusual taste, pleasant, but also not dense. The dough made from solid flour is more elastic and does not boil so much in water, well, plus - slow carbohydrates.

This is understandable about slow carbohydrates. It's just that many people do not like very dense dough in dumplings.

The second option: slightly beat one egg (I did it in a food processor), add salt (a little more than a teaspoon), table. grows a spoon. butter, flour from the previous recipe, 240 g each, mix and add a glass of boiling water

That is, brewing gives even more strength to the dough plus the dough made from flour. varieties are also more durable. But interestingly the custard dough is completely made of flour TV. varieties, but without eggs and dough tv. + soft also without eggs, how will he behave in a robot? Since I also read that without an egg in the dough, the dumplings turned out better on the robot (the instructions for it were translated and the recipe without eggs was indicated there) or is it all about flour and brewing, and not eggs, so that the dumplings do not break?
I like the custard dough more without eggs, it is softer, melting. And with an egg, it is more rubbery after boiling.

But interestingly the custard dough is completely made of flour TV. varieties, but without eggs and dough tv. + soft also without eggs, how will he behave in a robot?

I will try the custard only from hard flour the other day, but from hard and soft flour without eggs they made the very first time and, according to my impressions, it is no better than the dough with an egg in a robot, but it tastes worse than that with an egg. For dumplings that were immediately fried without boiling, it is better suited, but for boiled products it loses, but only in taste, the consistency after boiling is the same for dough with and without eggs - the egg does not make the dough harder. At least for my taste.

I make homemade semola pasta and no egg. And I don't see such a composition as a dough for dumplings. I prefer the classic in taste though. But I will try this at work.

We tried, the other day, to make fish dumplings, and ... it didn't work.The cod mince categorically refused to be pushed into the tube, which was confirmed by the crackling of the robot mechanism (the Chinese seller kindly sent several pictures with explanations on the operation of the machine, so one said that when the piston squeezing out the filling reaches the bottom point, the mechanism starts to emit clicks - this is normal, the instruction calmed down ), and so here the clicks were abnormal - the fillings are full, only, here, she doesn't want, you see, to go into the dumpling. Somehow I did not want to sculpt dumplings with my hands (this is when it is alive, or whatever it is, a dumpling machine) and the minced meat went into cutlets.

[Dynamite]

Dynamitemaybe the mince pieces were too big? Or was the machine not quite correctly assembled?

[Dynamite]

Dynamite,
ABOUT! These clicks when empty more often drove me crazy .... I thought everything. The end of the robot. Examined, sniffed, everything is intact)))) and it looks like .... Thank you!
And what consistency was the minced fish?

[Dynamite]

And what consistency was the minced fish?

Dynamite maybe the stuffing was really thick?

As for the thickness of the minced meat - as usual, they played it three times. He was not dry either. So there’s something else. Maybe the lack of fat, maybe something else. Okay, we'll get over it. We make fish dumplings two or three times a year, and meat dumplings much more often, so the robot will not get bored!



A funny incident happened to the robot today. Three types of dough were prepared - semola with an egg, Nordic with an egg, semola in half with general-purpose flour with an egg, all three doughs were custard. The first, however, lay in the refrigerator after a bad experience with minced fish. We put the first in the car, we begin to turn the handle - there is a constant crackling, the minced meat is served somehow in jerks. Guard!!! I will not describe everything in detail, but the case turned out to be too tight a test. When we removed the old dough and tucked in the very last, which was the softest, everything immediately went "like clockwork" - and there was no cod and the minced meat was going well and, most importantly, there were practically no torn ones! We added a little boiling water to the first two varieties of dough to the state of "a little stickiness to the hands" and with them everything turned out fine too. So we learned empirically that different types of flour are a matter of taste, and the dough itself should be a little sticky. Before putting it into the robot, slightly roll it in flour and that's it - OK! Perhaps this explains the presence of a special container for flour in the apparatus. And, in general, as always - experience is the best teacher. Now, here, we think, can we try again with minced fish?

Perhaps this explains the presence of a special container for flour in the apparatus.

Do you constantly pour flour into this container during work or how is it used?

Now, here, we think, can we try again with minced fish?

Please write what happens!

Do you constantly pour flour into this container during work or how is it used?

Flour is consumed very sparingly - at the beginning we pour three tables into this container. tablespoons of flour with a slide (one in each sector) and in the process of work add another spoonful, but without a slide, and, having processed 2 kg. minced meat, a couple of tablespoons of flour remains unused.

Please write what happens!

Of course.

everything immediately went "like clockwork" - and there is no cod and the minced meat is going well and most importantly - there are practically no torn pieces!

Above, other users wrote that the lid of the container with meat constantly needs to be opened and what to fix there. How did you do it?

Above, other users wrote that the lid of the container with meat constantly needs to be opened and what to fix there. How did you do it?

There, here's the thing - for the piston to begin to squeeze the stuffing into a tube, the threaded piston guide bushing should rest against the cover with its upper end, and so, it sometimes starts to rise so much that, despite the iron bracket holding the cover, it starts to lift it and then the cover very difficult to release from the staple.You have to screw the sleeve down so that it does not rise too much. But this does not always happen, it can be seen empirically it is necessary to determine how to wind the piston on the sleeve and how much to put the minced meat and this problem will not be. The device is good, but you need to understand all its subtleties and everything will be fine, but it takes time and ... food.

With these dumplings machines only by experience. I have an ordinary, mechanical one. So I did not use it for a long time and again there were mistakes and a marriage. But the next day, I perfectly wound up dumplings from 3 kg of minced meat.

I read almost all 95 pages, but unfortunately after buying this Chinese robot tower. In order not to write twice, I publish my review on aliexpress
The red price of this device is 320 yuan, as it generally costs elsewhere, as it turned out later. The appearance of the finished product is not presentable, it is not possible to adjust the thickness of the dough, the convenience of working for 3+: minced meat that cannot be driven out is about 10%, you have to push it manually, very susceptible to the elasticity of the dough, the passport is purely in Chinese, while there is a lot of marriage. From the pros: Of course, manually making 70 dumplings in 15 minutes is IMHO impossible. In general, for 3000 rubles. This is a great device, but with EMC shipping and reseller commission, this is definitely not an option. 80% satisfied with the purchase, but sorry for the overpaid money. Bottom line: Most importantly, do not expect that your dumplings will be like from a store and in no case give the seller your email, coincidence or not, but on the day when the email was sent to me they tried to break my facebook and there were problems with entering Ali and alibaba ... Important: Before buying, be sure to read the big discussion on the bread machine and watch the video.
Additional Feedback I left
It's been 2 weeks of use, hundreds of 3 or 4 have been made of something similar to dumplings, the device is full of slag, crap for masochism lovers:
1) It is very sensitive to the dough: the mechanics are cracking, floating a little thinner and torn.
2) Minced meat is slightly drier and / or larger simply stops climbing into the feed tube.
3) the mechanism for sprinkling flour on the cutter does not work well, as soon as the flour does not pour in, and then everything starts to stick.
4) Everything is extremely flimsy in Chinese.
I am extremely disappointed with the purchase, because if it works, it is extremely bad: the appearance of the final product is terrible and the dough turns out to be thick. I will sell to anyone who needs it, look for my copy on Avito. Maybe you can do it.

4) Everything is extremely flimsy in Chinese.

This is exactly what confused me a lot. After watching the video about disassembling the device, I saw that it was solid brittle plastic and the absence of more or less durable parts. Plus, the price is much higher than what I paid for my metal typewriter.

After watching the video about disassembling the device, I saw that solid brittle plastic and the absence of more or less durable parts

Well, not to that extent, fragile is a loading tray for dough, a filling press, a body assembled on flimsy screws
But gears and other power elements are made for a grade of 4
It's a shame in all this that the behavior is unpredictable, because yesterday you could have made 100 pieces with a bang (oblique curves, but without at least gummy jambs), and the next day you endure a complete fiasco ..
I ordered Atlas 150 with a set of attachments for various pasta and ravioli, because the day before yesterday I also killed an electric pasta maker (like a phillips, but Italian) and realized that the device must be iron. I hope the Italian thing will be better than the Chinese one.

I ordered Atlas 150 with a set of attachments for various pasta and ravioli, because the day before yesterday I also killed an electric pasta maker (like a phillips, but Italian) and realized that the device must be iron. I hope the Italian thing will be better than the Chinese one.

Ravioli attachments in dough rollers are also, in my opinion, not the most convenient thing. Working with them is not easy enough. From my experience, it is more convenient to roll out the dough with a dough roller, and the ravioli are already formed by hand with ravioli boards.
But, this is my personal impression. Hope you can handle it better.

Yes, she goes there to the heap, I saw from the video that it was not ice either. Basic paste. Now I don't know what to do with dumplings. It's sad to sculpt by hand for a big family, and it's boring too.

[Felix777]

Felix777,
Your disappointment is understandable, but like the cat Matroskin "I will never part with my Murka"!

you apparently found the JI point on her ... and then it is quite possible that they are outwardly similar, but there are many modifications, and the tolerances for such products are very large. In my version, the sprinkling is disgusting, but the fact that I understood for sure is that it is necessary to pour flour on the cutter mercilessly, otherwise there will be a pitchfork. but my version is bad.

Now I don't know what to do with dumplings. It's sad to sculpt by hand for a big family, and it's boring too.

They will now look like ravioli
At most, you have options:
1. Adapt to the robot.
2. Buy a ravioli board if you don't like working with a ravioli attachment.
If you wish, you can come up with more options

or buy an industrial machine ... and start industrial production. It's easier to order a hand-sculpting service, it's not that expensive and it is not that expensive, judging by the ads on Avito, where I plan to deliver my units.
But it is extremely strange that the cars are represented by only two models, by and large, in the household segment.