Belching 

Dough recipe for a mechanical dumpling maker. How to make dumplings using a dumpling maker. Cooking stages. Types of sculpting dumplings

In my family, everyone really loves dumplings, and in order for everyone to eat to their fullest, you need to make quite a lot of them. Everyone knows that this is long and painstaking work, for which there is not always enough time. Many people do it easier - fortunately, there are now no problems in stores to buy dumplings for every taste. But to be honest, I have never bought dumplings that were at least half as good as homemade ones. All purchased industrial dumplings, no matter how they are advertised, never have such a unique taste as homemade ones. Therefore, you have to find time and energy to occasionally delight your household with homemade dumplings.

An “old Soviet” invention called a dumpling maker helps me speed up and facilitate the process. I don’t know who and when came up with such a wonderful accessory, but this simple device allows you to very quickly make homemade dumplings for the whole family. At the same time, the dumplings turn out neat, small and identical. And if you find helpers in the person of your husband or older children, then you can prepare dumplings for future use (freeze them) in order to subsequently provide yourself with a quick and tasty dinner.

I inherited my dumpling maker from my grandmother; it is shaped like a hexagon and is designed to make 37 dumplings at a time. It is made of silumin and at one time my grandmother bought it for 1 ruble 95 kopecks. Today you can also buy any kind of dumpling makers: plastic, aluminum, round and square for relatively little money. And if you don’t already have such a “helper” in your kitchen arsenal, then be sure to buy it - you won’t regret it.

Today I will describe in detail how to cook dumplings in a dumpling maker. And if you didn’t know any of the nuances before, I hope that now everything will become extremely clear to you.

Products for preparing dumplings in a dumpling maker

From the specified amount of ingredients, including the volume of dough, approximately 185 - 222 dumplings are obtained.

  • Minced meat - 400 grams;
  • Onions - 2 pcs. (average);
  • Salt - to taste;
  • Ground black pepper - to taste.

Recipe for making dumplings in a dumpling maker

Now start preparing the minced meat. You can use any minced meat: pork, beef, chicken, or a combination of these. I had minced pork.

The onion needs to be peeled, washed and chopped. You can mince it or use a blender.

Place the minced meat and onions in a container and add salt and ground black pepper. Adjust the amount of salt and pepper yourself based on your taste preferences.

Mix all ingredients thoroughly into a homogeneous mass. The minced meat for the dumplings is ready.

Let's begin the process of making dumplings. To do this, separate a small amount of dough, about the size of a fist, from the total mass. Roll it into a ball and place it on a table sprinkled with flour.

Also dust the top of the dough with flour and start rolling out the dough with a rolling pin.

As a result, you should get a round layer with a thickness of at least 3 mm. If the layer turns out to be too thin, then when adding minced meat, the dough may tear, which is why the minced meat may subsequently fall out of the dumplings during cooking.

The dimensions of the layer must be no less than the dimensions of the mold for making dumplings. Place the dumpling maker on the rolled out dough to make sure you have rolled it out to the required size. If the circle of dough turns out to be too large, then there will be a lot of excess left, which is not economical.

When a circle of the required diameter is rolled out, it is necessary to generously sprinkle the dumpling maker with flour so that the dough does not stick to it and future dumplings lag well behind the mold.

Carefully place the rolled out dough onto the pan. The dough should lie freely, without tension.

Using your finger or anything that has rounded edges, gently press the dough into the holes of the pan. Make sure that the dough stretches and does not tear.

Fill all the recesses with minced meat so that the edges remain dry.

Separate a small part of the dough and roll out the top layer. It should be slightly thinner than the bottom one, so separate a smaller piece of dough than for the bottom layer.

Cover the form filled with minced meat with the rolled out dough and sprinkle with flour.

Spread the flour over the surface and start rolling out the top with a rolling pin. Don't press too hard on the rolling pin.

Gradually increasing pressure on the rolling pin, roll out the dough in different directions until the slits in the shape appear.

When the edges of the pan cut the dough, carefully remove it. These scraps can be reused. To do this, shake off the flour, remember the dough carefully and put it in a plastic bag. The dough from scraps turns out to be stiffer and stiffer and, accordingly, less elastic due to the additional amount of flour. I usually use the scrap dough for the next top layer.

Once the trimmings are removed, carefully roll the rolling pin over the dumpling maker a little more so that the inner edges cut through the dough.

Now turn the mold over and shake it with sharp movements so that the dumplings fall out onto the table. If this is too hard, then I put a folded towel and hit the towel with the edge of the mold - all the dumplings fall out onto the table.

The first batch of 37 dumplings is ready! Place the dumplings on a floured surface, caps down. I usually use a baking sheet for this.

Now you know how to make dumplings and use the same principle to make dumplings from the rest of the dough and minced meat. This way I manage to make 5 or 6 of these shapes.

At this stage, the dumplings can be frozen or cooked. If you are going to freeze dumplings for future use, then select a board that will fit in the freezer, sprinkle it with flour and place dumplings on it in rows. Place it all in the freezer and wait for the dumplings to freeze slightly and harden. After this, they can be transferred to a plastic bag and stored in the freezer in a bag until needed. The approximate shelf life of homemade dumplings depends on the temperature in the freezer and ranges from 3 to 9 months. But I usually store dumplings in the freezer for no more than 2 months, since there are always a lot of people who want to eat them.

If you decide to cook dumplings, then you need to do it as follows: when all the dumplings are made, fill a large saucepan with water, salt it well and put it on the fire. When the water boils, stirring constantly, add a batch of dumplings. When the water with the dumplings boils, reduce the heat to medium and cook, stirring occasionally until done. The approximate cooking time from the moment of boiling is from 3 to 5 minutes, depending on the density of the dough and the size of the dumplings, since the shapes for dumplings are different and the dumplings can be larger or smaller.

The easiest way is to try one dumpling to see if it's time to remove them from the pan. It is more convenient to remove the dumplings with a slotted spoon and place them in a bowl or directly on a plate. If you cook a small portion, then you can simply throw the dumplings into a colander and then transfer them to where you need them.

Add butter while dumplings are hot. You can add sour cream or sprinkle with pepper or dill. Many people like to add vinegar to dumplings or dip them in it. Once I was visiting and was treated to dumplings with ketchup and adjika - an interesting combination. What do you usually season dumplings with?

I hope I described everything in detail and clearly, but if you have any questions, ask them in the comments to this article. Suggestions or write too - I will be glad to hear your opinion. And if you have not yet subscribed to the newsletter for new recipes, then I will be glad to see you among my subscribers.

Bon appetit and enjoy cooking!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Dumplings are everyone’s favorite delicacy. Unfortunately, the ancient dish has completely migrated from the home camp to store-bought ones. However, no factory-made product can compare with the taste of a homemade dish, carefully prepared by the hands of the housewife, which is why recipes for making dumplings have been and will remain popular.

Types of sculpting dumplings

There are two types of preparation - manual and mechanical. Mechanical is limited in shape: if you use a machine, then apart from square, products of any other shape will not work. You can make them round or semicircular with your hands, so if not only the taste, but also the appearance is important to you, then the options for making dumplings by hand will be a hundred times more varied and richer.

Housewives prepare the mass at their discretion, soft or hard, but roll it out very thinly with a rolling pin. Minced meat is mixed from different types of meat or mushrooms with the addition of pepper and fried onions, pepper and salt to taste, add ice water, oil, and herbs. Each housewife decides for herself how to make dumplings: family recipes are often used. If we talk about the types of cooking according to different recipes, we can conclude that they are all similar. The ingredients for the dough include:

  • water;
  • flour;
  • a pinch of salt;
  • egg.

Device for making dumplings

For those who want to save time, a device for making dumplings at home comes to the rescue. The mechanical one is a machine: we load minced meat and dough into it, and turn the handle. This device is good because it regulates the thickness of the sheet; you can make a large amount at once so that you can freeze half of it. The only negative is the high cost compared to other devices.

At home, they work manually, using a flat mold with honeycomb-shaped holes: in addition, you only need a rolling pin. This dumpling maker will help you make a whole batch at once. The most modern option is a manual cooking device from China: this is a plastic mold that makes only one piece at a time. One of the advantages is the openwork pattern, which is imprinted along the contour.

Technique for making dumplings

There are so many techniques for making dumplings for as many housewives as there are. The best way to properly make dumplings with your hands is Siberian. This is a simple recipe from a circle of dough folded in half: someone then glues the ends together to make an “ear”, someone cooks it unchanged, like a dumpling. There are many options for making dumplings in the world - these are Italians with ravioli, Chinese with “nests”, Georgians and khinkali, Indian modak and much more.

The most affordable, but unusual ways in which you can replenish your culinary collection are interesting: for example, “bags” - this option resembles manti, but they turn out to be more miniature. How to prepare “bags”? You need to roll out a circle of dough, put minced meat in the middle, and wrap it in the shape of a bag. A “star” method similar to this, but more elegant: for this shape we do everything the same as in the first case, but instead of a bag we form five even edges.

How to make dumplings by hand

Hand-made dumplings are increasingly fading into the background, but those housewives who want to pamper their family with a delicious dish must remember a few simple rules. How to make dumplings without hassle - the dough you prepare will answer. The main condition is to knead it well so that it does not stick to your hands, and to prevent the edges from coming apart, dip your fingers in flour more often and sprinkle it on the table.

How to quickly make dumplings

Most housewives are stopped from preparing a dish by the thought of how much time it takes to put it together. Experienced chefs know that quickly making dumplings is a matter of a little practice and a few secrets, and no machines are needed for this. The main thing is to learn how to quickly cut sheets and form products not one at a time, but in large batches. A pizza cutter will help solve the problem of reducing time. It is distinguished by a round blade that easily cuts the rolled out layer without collecting it:

  • Cut the rolled out layer into long strips.
  • Place the minced meat in a plastic bag, one corner of which is cut off.
  • Squeeze out the minced meat to the entire length at once and cover it with a second strip.
  • We cut into squares of the required size, then you can pinch them.

If you don't have a pizza cutter, you can speed up the task in another way:

  • We fold the rolled sheet like an accordion and cut it into pieces of a suitable size.
  • We lay the resulting strips on top of each other and cut them again. This will help you quickly get even squares from a piece of dough.
  • We can make round, square or even triangular products from them.

How to make dumplings beautifully

Beautifully modeling dumplings will require some skill. One of the common cooking options is to form a “pigtail” along the edge. How to cook:

  1. Give the dough a regular shape.
  2. Then we wrap a small piece on the side that is already molded.
  3. Press down lightly.
  4. One step - one pinch.
  5. Finally, glue the edges together to make a circle. The “pigtail” will be noticeable even after cooking.

“Flowers” ​​is another option for beautifully decorating dumplings. How to wrap dumplings to get a flower:

  1. Roll out the circle.
  2. We form 5 edges by bending the edges.
  3. We turn the resulting pentagon over, put the minced meat in the middle, glue it together, again forming five edges based on the ones already obtained.
  4. At the end, we turn away the edges and see a beautiful flower, as in the photo.

How to make small dumplings

Often, even with the most delicious dish, picky eaters complain that the volume is too big. During cooking, it is difficult to determine by eye what size to cut out the dough base, and as a result the size ends up being too large. Special molds with a diameter of 10 mm or more will help you make small dumplings. If you don’t have a mold, you can use a regular glass.

How to make Chinese dumplings

The Chinese version of the dish differs in fillings, shape, size, and side dishes with which it is served. The most famous dish is similar to manti, in the form of bags. There are options tied with green onion feathers. Every Russian knows one type of Chinese dumplings. The “bear ears” technique is also popular there, with which Russian people are very familiar. All these methods are complicated, so it’s better to watch a training video or photo on how to sculpt correctly so that everything works out. You can make Chinese dumplings in the following ways:

  • Raise the edges up. Then glue along the edges.
  • The edges are gathered at the top, glued in the middle. The result is three sides, thanks to which the product looks like a neat triangle.
  • The Sichuan province is famous for a dish shaped like an open envelope. To do this, fold a square piece of dough diagonally. The edges of the triangle are fastened, and the corners at the base are folded towards the center.

How to make dumplings on a dumpling maker

Making dumplings using a dumpling maker greatly simplifies the task of housewives during cooking. The kitchen device helps you make about 40 neat identical products at the same time. If we are talking about a simple dumpling maker, which consists of a mold with holes, then you will need two sheets of dough, kneaded in the usual way, and minced meat. We also prepare it to your taste. The rest of the technology is simple.

A dumpling maker - a round or hexagonal frame with shaped holes reminiscent of a honeycomb - can be metal (aluminum) or plastic. You shouldn’t wonder which one is better, since the principle of preparing dumplings using any dumpling maker is the same, and the rest is a matter of habit and personal experience of each housewife. For many housewives, hand modeling is not a problem.

We prepare the dough and filling correctly at home

We offer two simple ways to prepare dough, as well as filling for homemade dumplings - recipes with a dumpling maker are not complicated, there is no difference in cooking. Try it and choose the one that suits you best.

Regular dough

You will need:

Preparation

  1. Break the eggs into a bowl and beat lightly with a fork.
  2. Add water and oil to the mixture, pour in vodka.
  3. Pour the prepared mixture into the sifted flour and knead the dough to a dense consistency.

Choux pastry as in the video and photo

You will need:

  • wheat flour - 3 cups;
  • boiling water - 1.5 cups;
  • egg - 1 piece;
  • sunflower oil - 3 tablespoons;
  • salt - 0.5 teaspoon.

Cooking step by step

  1. Sift half the flour with salt, pour it into a bowl, make a well and pour in vegetable oil, then boiling water. Stir until smooth and let cool 5 minutes.
  2. Beat the egg in a separate bowl, pour into the hot dough, stir until smooth. You will get a “custard” preparation.
  3. Sift the other half of the flour onto the work surface, make a depression, lay out the workpiece and start kneading it together.
  4. Place the dough in a bowl, cover with a damp towel for at least half an hour.

“Custard” dough (cooked in boiling water) is particularly soft and pliable, and does not tear even after freezing the finished product. The layer holds its thickness well when rolled out and does not “pull together.” This dough “takes up” more flour than usual, so if you think it’s necessary, add a little flour during the process.

Filling for dumplings

Having prepared the dumpling dough for the dumpling maker, let’s take care of the filling.

You will need:

  • minced beef - 1 kg;
  • onion - 300 g;
  • clean water or meat broth - 150 ml;
  • salt, pepper (or spices for minced meat) - to taste.

Preparation

  1. Place the ground beef in a bowl, mix it with thoroughly chopped onion.
  2. Add meat broth (or water).
  3. Sprinkle with salt, pepper or your favorite ground meat seasoning.

If you use homemade minced meat, try grinding it twice in a meat grinder - then it will be especially tender and elastic.

Using a dumpling maker

Now it's time to learn how to make dumplings in a dumpling maker.

  1. Sprinkle the table with flour and divide the dough in half. Leave one half under a towel, roll out the other - the thickness of the sheet should be no more than 2 mm, the diameter should be slightly larger than the dumplings.
  2. Spread the sheet of dough over a dry, clean pan sprinkled with flour (or greased with vegetable oil). Press the sheet down firmly with your hands without pulling it.
  3. Gently press the indentations in the cells of the dumpling maker with your fingers or a teaspoon. Using a teaspoon or fork, place the minced meat into these recesses.
  4. Prepare a second sheet of dough and cover the top of the dough. Press lightly with your hands. There is no need to flour this sheet.
  5. Using a rolling pin, carefully roll it over the surface of the mold so that the boundaries of the cells appear through the dough - lightly at first, then harder to divide the workpiece into separate pieces. At this time, the future dumplings will be “sold” on the reverse side.
  6. Remove the excess dough, turn the dumpling maker upside down and shake it sharply or knock its edge on the table several times - the finished dumplings will fall out of the recesses.
  7. Place dumplings on a floured baking sheet, board or plates.

As you can see, making dumplings in a dumpling maker is easy. This device will take a little getting used to if you haven't used it before.

Form the excess dough remaining after cutting into a bun. Then it can be rolled out and used again for a new batch of dumplings.


A few secrets

  • What can I do to prevent the dough from being sticky? While kneading, feel free to add flour: as long as the dough “accepts” it, you can’t go wrong. But at first it is better to put exactly as much as indicated in the recipe for dumplings with a dumpling maker.
  • How long should the dough “ripen” under a towel? Ideally, at least half an hour, you can wait an hour (the main thing is that the wet towel does not dry out). At this time, gluten swells in the flour, and moisture is transferred from the towel.
  • How to make dumplings in a dumpling maker so that the seams are strong and do not break? Most likely, this will not happen, but you can moisten the first sheet of dough around the minced meat cells with water. Then the dough will be more sticky. Make sure that the layer next to the recesses is not stained with minced meat, otherwise the dumplings will not stick together well.
  • What to do if the dumplings are difficult to remove from the mold? Check that you have floured the dumpling maker well. Make sure that you do not put too much minced meat in the cells (the lighter your dumplings are, the easier it is to remove them from the mold).
  • What should you do to prevent frozen dumplings from sticking together and holding dense fillings well? The choux pastry recipe uses an egg, and half of the flour is not boiled - this makes the dough denser, and the dumplings do not stick together when frozen.

Here is a simple recipe for homemade dumplings on a dumpling maker, just like dumplings on a vareniki maker can be prepared quickly. One batch can be from 35 pieces, it all depends on the size of the dumpling maker. A little practice - and with the help of this wonderful tool you can very easily and quickly prepare dumplings for a large family, a group of friends, or just to freeze for future use.

Ingredients:

For the test:

  1. flour – 700 g (approximately)
  2. egg – 1 pc.
  3. deodorized oil – 50 g
  4. water – 200 g
  5. salt – ½ teaspoon

For minced meat:

  1. meat – 500 g
  2. onions – 2 pcs.
  3. ground black pepper – ½ teaspoon
  4. garlic

This is a recipe (or rather a demonstration) of the possibility of mechanizing the process of making dumplings. The taste of dumplings using a dumpling maker is just as great, but they cook faster. This dumpling maker is especially good if you are preparing 5-10 kg of dumplings in the freezer. This is very convenient: half a day spent in the kitchen - but several evenings of guaranteed dinner.

We have this miracle left over from Soviet times (the times of waffle irons, nuts, etc.).

Dumpling dough for dumpling maker

Let's start cooking. There are a lot of recipes here. Each housewife makes her own dough and each boasts about it. But I love the simple option and I like mine.

In a mixer, beat eggs and deodorized butter. Gradually add salt and water there.

Deodorized oil gives softness. Although the classic version of Russian dumplings did not contain anything other than flour and water. And his main secret was the hardworking female hands that kneaded the dough well. Although you need to have strong hands. But today's women will neither stop a galloping horse nor knead dough for a wedding. This is who we are.

Then pour the whipped mass into a bowl and begin adding flour, stirring constantly.

The dough shouldn't be too stiff.

Cooking minced meat. Grind the meat in a meat grinder. It is ideal to make combined minced meat: beef and pork. Beef will add toughness and pork will add juiciness to the minced meat for dumplings.

Do you know the difference between dumplings and meat dumplings? In dumplings the minced meat is boiled!!!

Add to the minced meat: onion ground in a meat grinder, garlic squeezed through a garlic press, salt and ground black pepper.

Mix thoroughly. If the minced meat turns out dry, add a little (tablespoon) water or milk.

How to make dumplings on a dumpling maker

Divide the dough into 4 parts. Roll one part into a layer and place it on the dumpling maker. Sprinkle a little flour on top. Do dumplings stick to the dumpling maker? So, sprinkle a little more flour. Sprinkle flour on both the 1st and 2nd layers of dough.

Press down a little with your hand so that the dimples are visible.

Tear off small pieces and place the minced meat into each cavity of the dumpling maker.

Take the 2nd part of the dough and roll out the same thickness. Cover the filled dumplings with it. Again, dust with flour and press lightly with your hands.

Then we take a rolling pin and carefully roll it so that the edges appear and the dumplings are clearly defined. When you realize that all the dumplings have been pressed through, take the dumpling maker in your hands and turn it over. And carefully shake out our already “made” dumplings.