It is impossible not to love deliciously prepared homemade dumplings. What could be tastier than hot, delicious-smelling dumplings sprinkled with black pepper, herbs and watered butter! I have a problem, I do not like to manually sculpt dumplings, I get tired of sculpting every dumpling. Therefore, I became interested in how to stick dumplings quickly.

The first method that I found was sculpting with the help of an assistant. In this recipe, I will show another way to quickly sculpt - using a stack, i.e. glasses. We will sculpt on the table, make the dough ourselves.

Taste Info Dumplings, dumplings

Ingredients

• For the test:
• flour - 3.5 cups (glass - 200 g);
• water - 1 glass;
• sunflower oil - 2 tbsp. l .;
• salt - 1/2 tsp.
• For filling:
• minced pork and beef - 500 g;
• large onion - 1 pc .;
• salt;
• pepper to taste.

Time - 1.5 hours.

How to make homemade dumplings and stick them quickly

Sift the flour into a deep bowl, make a depression in the flour. I pour 1 glass of ice water into the recess. I add 2 tablespoons sunflower oil and salt.

I knead the dough, achieving a smooth, elastic state. Ready dough should not blur, it keeps the shape of the ball well. After kneading the dough, cover it and leave it for 30 minutes.

I spread about half a teaspoon in each circle. minced meat... I cook minced meat in advance from pork and beef. I twist the meat through a meat grinder along with onions. Constantly stirring the minced meat, I add ice water... I knead the minced meat until smooth so that no water remains in the bowl, and then I put the minced meat in the refrigerator for 30 minutes.

When there is minced meat in the middle of each circle, gently lift the edge of the layer with both hands and cover the minced meat (the minced meat is on the fold line of the dough).

Then I lightly press the dough around the minced meat.

Such dumplings are lined up along the edge of the dough layer.

It remains to separate each piece using a stack for this.

This manipulation must be done with each dumpling.

As a result, you get small and neat dumplings.

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I collect the rest of the dough to knead, and then use this dough again.

I connect the ends of the dumplings with my fingers, giving the dumplings round shape, now few people will understand that you did not sculpt each dumpling by hand.

I put the finished dumplings in a form sprinkled with flour, send them to the freezer.

Then I repeat all over again until the dough runs out.

If the layer of dough is dry, then I moisten it with water using a brush.

To cook dumplings, I toss the frozen dumplings in boiling water and then stir them in a saucepan so they don't stick to the bottom. After the water boils, I reduce the heat. When the dumplings come up, cook them, stirring, for 2-3 minutes, take them out of the water with a slotted spoon. I put a small piece of homemade butter in the finished dumplings, mix.

Thin, soft dough and juicy, aromatic filling inside. But sculpting by hand takes a very long time, and dumplings are eaten so quickly that soon you have to start cooking them again. Therefore, it is much more convenient in this case to use a special device - a dumpling maker.

What are the dumplings

The dumpling maker is a very simple device for making dumplings at home. It is a small form with holes cut into it, the edges of which protrude several millimeters above the plane. The dumpling maker can be manual and electric. The latter option is more suitable for making dumplings in factories, and not for home modeling.

Manual dumplings are made of plastic and metal. The shape of the fixture is round or rectangular. A plastic dumpling maker has a number of advantages over a metal one made of aluminum. In it, dumplings do not stick to the mold during the cooking process, and thanks to the legs, it does not slip on the table.

Delicious dumpling dough recipe

The most important part of any dumpling recipe is making the dough. It seems to be not difficult to knead it, but if you do not observe the proportions of the ingredients, then it turns out either too tight, or vice versa, such that it breaks during cooking. To prevent this, it is important to learn how to make dumplings in a dumpling machine correctly.

The cooking recipe is as follows:

1) Drive one egg into a deep bowl.

2) Add 1 teaspoon of salt.

3) Mix the egg and salt well.

4) Add 400 grams of sifted flour.

5) Pour in one tablespoon of vegetable oil. Stir in flour.

6) Add 200 ml of boiling water. Stir with a spoon.

7) Knead the dough with your hands. Add flour if necessary.

8) Let the dough "rest" on the table for 15 minutes.

9) Sprinkle the dumplings with flour.

10) Roll out a thin layer of dough. Place it on the mold so that the edges protrude slightly.

11) Put the filling in the grooves. Cover with a second layer of dough. Go over the top with a rolling pin.

12) Remove dough scraps.

13) Shake the dumplings out of the mold onto a tray or table. They can now be sent to a pot of boiling water or to freezer for freezing.

The dough according to this recipe is soft and tender. It rolls out easily, but does not break during cooking. It can be used not only for dumplings, but also for dumplings, manti and even pasties.

Simple dumplings dough recipe

The simplest is made with cold water, eggs, flour and salt. The cooking sequence is as follows:

1) Sift 3 cups of flour (200 ml each) into a deep bowl.

2) Add a pinch of salt.

3) Make a depression in the flour and drive one egg into it.

4) Knead the dough, gradually adding cold water... The approximate volume of water is 220-240 ml.

5) Knead the dough well first in a bowl and then on the table. It should be soft and not sticky to your hands.

6) Let the dough rest in the refrigerator for half an hour so that the gluten swells. Then it rolls out better.

Can be prepared from any minced meat. Traditionally, pork and beef are taken in equal proportions. In addition, salt, pepper and onions minced through a meat grinder are added to the meat. Mix the minced meat well and set aside for now.

This is the easiest with a dumpling maker. Now it remains to learn how to work with this device.

How to make dumplings using a metal dumpling machine

The prepared dough must be rolled out so that a thin layer protrudes beyond the edges of the mold. It will be enough to add 2 centimeters on each side. Unlike plastic molds, dough often sticks to metal. Therefore, before making dumplings using a dumpling maker, sprinkle it with flour.

Put fresh minced meat on a layer of dough, falling into the recesses from the holes. The approximate amount of the filling is 1 teaspoon. Top with a second layer of thinly rolled dough. Gently walk over the shape with a rolling pin. At this point, the excess dough will be trimmed off the sharp edges around the holes. It must be carefully removed, and then the shape must be turned over. The finished dumplings will end up on the table. In a standard metal dumpling maker, 37 of them are obtained.

Ready-made dumplings can be boiled or fried. In the first case, they are dipped in boiling salted water for 10 minutes. 5 minutes after the dumplings float, they should be removed with a slotted spoon onto a plate. Serve with butter and sour cream.

Method for preparing dumplings in a plastic dumpling machine

A simple alternative to a metal dumpling maker is a plastic one. Products molded with it are no worse than when working with an aluminum fixture. How to make dumplings using plastic dumplings?

The dough layer, after rolling with a rolling pin, is laid out on the plane of the device, right on the holes. Further, the sequence of operations is the same as when sculpting with a metal dumpling machine. The main advantage is that the dough never sticks to it, so it is not necessary to additionally sprinkle it with flour.

How to make dumplings using a mechanical dumpling machine

Except the most simple ones, manual dumplings, on Russian market a more modern device is presented - a machine for making dumplings. This is a device with a mechanical type of control. The dough in it is still rolled out by hand, and the dumplings are molded, passing through a special press.

The dumpling machine consists of two blocks. One is for rolling out the dough, the other is for forming products. To understand how you can make dumplings using a dumpling maker, you need to imagine the principle of operation. This apparatus is also screwed to the edge of the table, and the dough is rolled out by rotating the handle by hand.

First, a small piece of dough is passed through the first block about 20 times. Here it rolls out very thinly, becomes resilient and elastic. Then you need to move the handle from the first block to the second. Arrange the dough so that the minced meat is in the middle of the entire length of the layer, and turn the handle of the dumplings several times. The first dumplings will appear right there. The number of products depends on the size of the dough piece, on average about 20 pieces at a time.

The dumpling maker is an easy-to-use device. It greatly facilitates the work of the hostess in the preparation of dumplings. And yet, in the sculpting process, you should heed the following recommendations:

1. To prevent the dough from sticking to metal form, before making dumplings using a dumpling maker, sprinkle it well with flour.
2. The dough must be sure to lie down. Otherwise, it will not turn out to be so elastic and may tear during the sculpting or boiling of dumplings.
3. If the dumplings are prepared for future use, that is, they are frozen, then nothing but salt and pepper need to be added to the minced meat.
4. There should not be too much filling. Otherwise, the edges of the products will not stick well together, and the minced meat will end up in water during cooking.
5. The scraps of dough that remain after the dumplings can be used to roll out the next layer. But they are already dusted with flour, so such products will not turn out as soft as from the previous batch.

Adhering to the cooking technology, there is no doubt that homemade dumplings from the dumplings will turn out to be very tasty. They can even be served at the festive table.

Output. Which dumpling maker is more suitable for making dumplings

Anyone who loves to feast on dumplings so much, but does not want to spend a lot of time preparing them, must definitely purchase a dumpling maker. With the help of it, you can mold at least 100 products in half an hour. Most the best option when choosing - a plastic dumplings made of high quality polymer. And the dumplings do not stick to it, and the edges stick together just fine. In addition, it does not slide on the table, and it is a pleasure to work with it.

For those who do not like working with a rolling pin, is a machine suitable? How to make dumplings using this type of dumpling machine? She rolls the dough very thinly, while it never breaks during cooking. But you still have to work hard, since one operation needs to be repeated 15-30 times.

The market offers different types of dumplings, and which one to choose is up to the buyers.

Dumplings - everyone favorite treat... Unfortunately, from the camp of the home, the old dishes have completely migrated to the store ones. However, no factory-made product compares to taste. homemade meals, carefully prepared by the hands of the hostess, so recipes for sculpting dumplings have been and will be popular.

Types of modeling dumplings

There are two types of cooking - manual and mechanical. Mechanical is limited in forms: if you use a typewriter, then other shapes will not work besides square products. Hands will be able to make them round or semicircular, therefore, if not only taste is important to you, but also appearance, then the options for sculpting dumplings by hand will be a hundred times more diverse and richer.

Housewives prepare the mass at their discretion, soft or steep, but roll it out very thinly with a rolling pin. Minced meat is kneaded from different types of meat or mushrooms with the addition of pepper and fried onions, pepper and salt to taste, add ice water, oil, herbs. How to make dumplings, each housewife decides for herself: often they use family recipes... If we talk about the types of cooking according to different recipes, then 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 sculpting dumplings at home comes to the rescue. Mechanical is a machine: we load minced meat, dough into it, turn the handle. This device is good because it adjusts the thickness of the sheet, you can do it right away a large number of to freeze half. The only drawback is the high cost compared to other devices.

At home, they work by hand, using a flat shape with holes in the form of honeycombs: in addition, you only need a rolling pin. Such a dumpling machine will help to stick a whole batch at once. The most modern version You can think of a hand-cooking device from China: it's a plastic mold that only makes one piece at a time. Of the advantages, it can be noted openwork pattern that is printed along the contour.

Dumplings sculpting technique

How many housewives - so many dumplings sculpting techniques. Most The best way, how to properly sculpt dumplings with your hands, Siberian. This is a common recipe from a mug 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 sculpting dumplings in the world - these are Italians with ravioli, Chinese with "nests", Georgians and khinkali, Indian modak and much more.

The most accessible are interesting, but unusual ways, with which you can replenish your culinary collection: for example, "bags" - this option resembles manti, but they turn out to be more miniature. How to prepare the pouches? You need to roll out a circle of dough, put the minced meat in the middle, wrap it in the shape of a bag. Similar to this, but more elegant way - "star": 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 with your hands

Hand-made dumplings are increasingly receding into the background, but those housewives who want to pamper their family with a delicious dish should remember a few simple rules... How to sculpt dumplings without hassle - the dough you cooked will answer. The main condition is to mix it well so that it does not stick to your hands, and so that the edges do not stick out, dip your fingers in flour more often, sprinkle it on the table.

How to make dumplings quickly

Most housewives are stopped from preparing a dish by the thought of how long it takes to stick it. Experienced chefs know that quick sculpting dumplings are 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 by one, but in large batches. A pizza knife can help you solve the time-saving challenge. It features a round blade that easily cuts the rolled layer without collecting it:

• We cut the rolled layer into long strips.
• We place the minced meat in a plastic bag, one corner of which we cut off.
• We squeeze the minced meat to the full length at once and cover it with a second strip.
• We cut into squares of the required size, then you can pinch.

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

• We fold the rolled sheet with an accordion, cut into pieces of a suitable size.
• We put the resulting strips on top of each other, cut again. This will help you get even squares out of a piece of dough just as quickly.
• We will stick round, square or even triangular products from them.

How beautiful to sculpt dumplings

Beautiful modeling dumplings will require some skill. One of the most common cooking options is to form a "pigtail" along the edge. How to cook:

1. We give the dough the usual shape.
2. Then we wrap it around small piece on the side that is already molded.
3. Press down slightly.
4. One step - one tuft.
5. At the end, glue the edges to make a circle. The "pigtail" will be noticeable even after boiling.

"Flowers" - another option beautiful design dumplings. How to wrap dumplings to get a flower:

1. Roll out the circle.
2. Form 5 edges by folding the edges.
3. We turn over the resulting pentagon, put the minced meat in the middle, glue it, again forming five faces according to the already obtained ones.
4. At the end we turn away the edges and see beautiful flower as in the photo.

How to make small dumplings

Often to yourself delicious dish picky eaters claim that the volume is too large. During cooking, it is difficult to determine by eye what size to cut the dough base, and as a result, the size comes out too large. Special molds with a diameter of 10 mm or more will help to sculpt small dumplings. If there is no form, you can use a regular glass.

How to make Chinese dumplings

The Chinese version of the dish differs in fillings, shape, size, side dishes with which it is served. Most of all known is a dish similar to manti, in the form of bags. There are options tied with green onion feathers. Every Russian knows one type of Chinese dumplings. There, too, the "bear ears" technique is popular, with which the Russian people are perfectly familiar. All these methods are complicated, so it is 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 to the top. Then we glue along the edges.
• The edges are collected at the top, glued in the middle. Three edges are obtained, thanks to which the product looks like a neat triangle.
• Sichuan is famous for its open envelope dish. To do this, fold a square piece of dough diagonally. The edges of the triangle are held together, and the corners at the base are bent towards the center.

How to make dumplings on a dumpling machine

Modeling dumplings with the help of a dumpling machine greatly facilitates the task of housewives during cooking. Kitchen device helps to make at the same time about 40 neat identical products. If we are talking about a simple dumpling maker, which consists of a mold with holes, then you will need two sheets of dough mixed in the usual way, and minced meat. We also cook it to your taste. Further, the technology is simple:

• We roll out two thin sheets.
• We put one of them on the form, then put minced meat in each cell.
• We cover all this with a second sheet of dough, roll it out right in shape.
• You must try to push the rolling pin as hard as possible.
• The readiness will be prompted by the fact that the dumplings will begin to fall out of their cells. This means that the edges of the honeycomb were cut and separated the pieces from each other.

Find out.

When I was a child, I remember how the whole family gathered at the table to make dumplings. They made a lot of them, laid them out on boards, sprinkled them with flour, slightly dried them and put them in the freezer, for future use, in order to get them whenever they wanted and cook real Siberian dumplings. My mother is Siberian, and the dumplings were always excellent. how many different types I have not tried it later, homemade dumplings cannot be compared with anything. I will tell you how they are made, and you will understand why any store varieties "did not lie nearby."

How to make dumplings dough

The dumplings dough recipe is simple, but not as easy to make as it sounds. Take 1 glass of water, 1 egg or white without yolk, a tablespoon of vegetable oil, flour - as much as you need (usually about 3 glasses of flour go to a glass of water).

You need to take ordinary wheat flour, NOT pancake flour, without any additives. It is imperative to sift! This is not from lumps or bugs - sifted flour gives the dough exactly the consistency that is needed for dumplings.

Pour flour (2 cups) on the table with a slide, make a depression in it, pour in a little water and begin to knead. We add water little by little, as it absorbs the flour. When the dough is still thin, add a little vegetable oil... Then add the egg and continue to knead. Knead the dough until the water absorbs all the flour. Then sprinkle the table with flour and continue to knead the dumplings dough until it stops sticking to your hands.

But do not rejoice ahead of time, this is not all. Knead the dough until, adding flour, until it absorbs the third glass of flour. To do this, we mimic him with all our might and beat him "with all the foolishness", some exhausted housewives beat a lump of dough on the table. The dough for dumplings is considered ready when if you pinch a lump with your fingers (as if trying to pinch off a piece) and release, the pulled piece will be pulled back. This means that the dough is quite elastic.

Lightly sprinkle the dough lump with flour, cover with a clean towel and set aside for at least half an hour. In the meantime, we will do the minced meat.

How to make minced meat for dumplings

Minced meat for dumplings is much easier to make than dough. Meat, onions, salt, spices, liquid. We take two-component meat for dumplings. It can be beef plus pork, or veal plus chicken fillet... You can take minced meat ready-made so that you can mix them later, but if you doubt that the minced meat is 100% natural, scroll the raw meat in a meat grinder.

1 kg minced meat you need to take at least two heads onions, or even better, three. The point is that in minced cutlet soaked bread is added for juiciness, but the dumplings will be boiled in water, and the bread in minced dumplings not added. Therefore, so that the meat in the dumplings is juicy, we put more onions in it. The onion can first be finely chopped, and then minced with the minced meat so that there is no large pieces Luke.

Thoroughly knead the minced meat for dumplings, salt it. Add your favorite spices. It can be just black pepper, or a mixture of peppers, or coriander, or any other spice mixture you like to add to meat dishes.

The final touch to the minced meat is the addition of liquid. It is best to add milk or broth to the minced dumplings, about a third or half a glass. But here you need to look depending on how dense the minced meat initially turned out. When adding liquid, make sure that the minced meat is soft, but not liquid.

So, the dough is infused, the minced meat is ready, you can start making dumplings.

There are two different ways to do this.

1. Put some flour on the table in front of you, put a bowl of water nearby. Cut off a small piece from the dough, roll it out with the palm of your hand into a sausage. Cut off a small piece of dough from the sausage, roll it out thinly into a circle with a diameter of about 4-5 cm, put minced meat with a teaspoon in the center of the circle, wet your fingers in a bowl of water, draw along the edge of the dough, fold it in half, pinch it. You can also connect the ends of the dumplings to make them round.

2. Divide the whole lump of dough in half and roll it out in a thin layer. The thinner the dough is spread, the tastier the dumplings will be. Having rolled out the first pancake, sprinkle it with flour and cut out circles from the dough with an inverted glass. Then we sculpt dumplings, as indicated above. After making dumplings from the first part of the dough, we repeat the whole process with the second part.

If you get extra dough, you can cut it out of it.

It remains to cook dumplings

Put the dumplings on a wooden board sprinkled with flour. Boil water, add salt, throw dumplings into boiling water. After they come up, cook for a few more minutes. Depending on how thinly the dough is rolled out, the cooking time ranges from 2 to five minutes.

Serve homemade dumplings hot with sour cream or butter, or horseradish. Yummy indescribable!

Sprinkle the remaining dumplings with flour so that they do not stick together, and put them in the freezer.

To make the dough pliable for sculpting, it is best to observe the following proportions when preparing it: six parts flour to one part water. If necessary, you can add flour, but carefully so that the dough does not stick to your hands, and at the same time, it is not too thick. Season with salt, egg and flour, stir in a bowl and knead on a floured table.

The dough will turn out to be more elastic, soft, if you work with it for a long time. Stir until it holds its shape. Then wrap in plastic or cover with a damp towel and leave to "rest" for an hour - for uniformity.

We cook by hand: "in Russian" and "in Asian"

It would seem that many people know how to sculpt dumplings with their hands: the methods are passed down from generation to generation. But maybe you should pay attention to some little tricks.

The traditional way

Is this method similar to your favorite? It is often used, for example, in restaurants serving Russian cuisine. Recommended if you haven't tried it yet.

Preparation

1. Roll out dumplings an even layer with a thickness of about 3 mm. At this time, one should not spare the torment of the "dusting". Do not be afraid of excessive hardness, as the dough has already settled, it will release a little moisture and stick. While rolling, turn the layer over several times.
2. Cut circles out of the layer using a thin-walled glass or cup, stretch them slightly with your fingers. Turn the side facing the table, put a little minced meat in the center of the mug (a teaspoon is enough).
3. Fold the circle in half, tape the edges together, and connect the opposite corners.
   Place the dumplings on a floured surface to prevent them from sticking together.

To prevent the edges from coming apart (especially if you are making large dumplings with a decent amount of filling), you can grease them. egg yolk or simply cold water.

Japanese way

Japanese dumplings called gyoza are cute crimped crescents. They are molded from elastic dough manually in a rather interesting way.

Preparation

1. Roll out the dough cooked over the usual recipe, into a very thin layer.
2. Cut out the circles with a glass. Place a teaspoon of filling in the center and lift the edges up.
3. Fold the leading edge of the gyoza, like a pleated fabric, and then join this edge tightly to the smooth back edge.

An original dish prepared in this way looks good and is suitable for festive table.

It may seem that this method is more complicated than other methods of sculpting dumplings, but in fact it turns out to be quite "high-speed". Even experienced housewives who are used to cooking differently. It will take a little time for it (with proper skill, you will spend about ten minutes on rolling), since you do not have to work on the circles one by one. After that, all that remains is to sculpt.

Preparation

To prevent the dough from drying out, cover the already cut squares with a damp towel and take them out one by one while sculpting the dumplings.

Kitchen helpers

To help everyone who value their time and their own strength, they invented special devices for making dumplings at home. Hand made- a classic, but there will always be those who would like to make the work in the kitchen a little easier - from kneading dough to, in fact, modeling.

It should be borne in mind that the apparatus for making dumplings at home involves the use of dough kneaded according to this recipe:

• flour - 450 g;
• salt - 0.5 teaspoon;
• water - 250 ml;
• vegetable oil - 1 tablespoon.

It is recommended to make the dough loaded into the apparatus for molding dumplings at home as “tight” as possible, but at the same time elastic. Subsequently, it should not be boiled. Flour of the highest grade is well suited for this.

The automatic machine is attached to the table with a clamp, like a meat grinder, has a cord for connecting to the mains. With the help of such a dumpling maker, you can prepare the dough and get up to 15 kg of food.

Preparation

1. Roll out the cakes in the machine and spread them evenly in the attachment.
2. Place the cooked minced meat in a special tray.
3. Turn on the machine and wait a little while it separates the workpieces and "wraps" the minced meat in them.
4. Place the curly-edged dumplings on plates or a sheet.

There is a variant of such a machine for sculpting dumplings at home - it is not electric, it is made of wear-resistant non-toxic structural plastic and stainless steel, it has a handle. The device allows you to produce 12 kg finished product in hour.

Preparation

1. Roll out the dough on the shafts of the machine in two layers.
2. Load the minced meat into the container using a measuring spoon.
3. Twist the handle. Two rollers of the device capture and press the sheets of dough together, the minced meat is sealed between the sheets in the form of cells, and the layer comes out from under the shafts of the machine.
4. Separate the cells from each other using a knife or circular knife.

In principle, there is nothing particularly difficult in sculpting dumplings. And if you have a machine for making dumplings at home, it can make your work in the kitchen even easier.

The hostesses know well how to make dumplings, but perhaps some of the tips given here will make this painstaking process a little more pleasant and varied, as well as shorten the time until the appearance delicious result on the dining table.