Katyushka
Dumplings and dumplings mold"Nice-looking" form, with which you can cook up very cute little dumplings, 6 cm long. And if you turn on your imagination, you can cook
Dumplings and dumplings mold Turkish form for flower dumplings

Dumplings and dumplings moldSet of cookie cutters IKEA Drommar
These and similar molds can be used to make cute baby dumplings, which can be seen in the review.
From the series "Chucha entertained"))) Scarecrow
Dumplings and dumplings mold
Soviet die-cut dumpling machine (with a button)
A unique tool with which you can stick real traditional dumplings in the blink of an eye!
A quick way to sculpt homemade dumplings (die-cutting) and dumplings (Tescoma stamp) + video Elena Tim (well, who else, not Scarecrow ...)
Dumplings and dumplings mold
Soviet die-cutting pistol with two interchangeable nozzles
A very interesting, convenient and functional pistol for making dumplings and dumplings.
Several types of dumplings and molds + video Elena Bo
Dumplings and dumplings mold
Automatic stamp for ravioli
He doesn't need a button - here the piston works on its own weight, pushing the ravioli out of the stamp
The coolest and cheapest cutting for dumplings and dumplings
An overview of this miracle technique by Helen

ROLLER KNIVES FOR TESTING
Dumplings and dumplings mold
Connecting knives for dough
Convenient, functional knives, capable of not only cutting, but also holding together several layers of dough in one movement. They are used to form ravioli, pies, pasties and other stuffed products.
On sale there are from a variety of manufacturers, for example: Kuhenprofi, Karl Weis or Tescoma "Delicia"
You can watch a video about the latter at Chuchelka

Dumplings and dumplings mold
So-called, "Pastabike"
A multi-knife tool with great potential. It can be used to cut dough of any size - from noodles to lasagna sheets. Most often there are two brands of similar knives - Marcato "Pastabike" and Tescoma "Multifunctional knife Delicia". There are several differences between them, for example, Marcato has metal knives, which means they give high-quality and fast cutting, but this is his drawback - he does not suit the owners of plastic or laminated tables. Over time, the surface will scratch. There are only two ways out: either use a silicone mat or oilcloth when working, or pay attention to Teskiy. Yes, Teskoma's knives are plastic, but not blunt. Moreover, there are two types of knives in the kit: with straight blades and with serrated blades, which makes Tesku much more functional than "Pastabike".
You can see such a knife at work in the video at Fifanya

Dumplings and dumplings mold
Dumplings and dumplings mold
Curly knives for dough
On their own, these knives are not able to properly bond the layers of dough, they are intended only for cutting. But, thanks to the different types of curvature of the blades, they can make both a straight, even cut and a beautiful large-toothed "skirt" on dough pieces.
And also such knives exist with replaceable rollers, which is very convenient - you do not need many different knives, just change the rollers. And the first such "unit" appeared, from whom do you think? Correct, as always with Tescoma.
You can see how it works in the video Elena Tim


RECIPES:

Dough for dumplings and dumplings (for dough rolling) and minced meat for dumplings Elena Tim
Choux dough for noodles, dumplings, dumplings Admin
Minced meat and cabbage from Ilya Lazerson Guzel62
Dough for freezing dumplings, dumplings, which does not crack (from Ilya Lazerson) Admin
Vareniki with cottage cheese (recipe for catering establishments, 1968) Scarecrow
Chocolate ravioli with cottage cheese and strawberries Scarecrow
Dumplings dough without kneading in 21 seconds! (dough for dumplings with knives in a food processor) + video Doxy
Choux pastry for dumplings and dumplings from the chef Sergey Malakhovsky Samopal
Dough for dumplings with vinegar celfh
Dumplings with cherries and choux pastry sauce (no eggs) Omela
Dough recipe from the instructions for HP "Panasonic 255" olaola1
Choux pastry with butter Svetlenki
Chocolate dumplings with cottage cheese and strawberries Vernisag
Curd-strawberry filling for dumplings and ravioli Seven-year plan
Dushbara - Azerbaijani dumplings (video) Bozhedarka
Dough for manti, intended for dough rolling Elena Tim
Dough for chebureks Olga_Ma
Dumplings with potatoes and cracklings in a Tupperware dumpling maker (master class) Tumanchik


Girulka
Quote: Katyushka

Dumplings and dumplings mold
My dumplings are still Soviet, but the shape of the dumplings is the same. I have never seen hexagonal dumplings on sale !!! It seems to me that the spoon for the filling should be very convenient, of course there are masters who make minced meat into their fist and squeeze absolutely even lumps, for example, my aunt, so she worked all her life in the food block and as a pastry chef and a pastry chef, so God himself told her, but I'm ordinary I will add, then remove with a spoon, and all the same, dumplings of different volumes are obtained.
Regarding the dumpling maker itself - it looks different from the Soviet ones, just not round, but rectangular and the material is plastic. It seems to me the whole question is how easy the dumplings will pop out of it. For example, when I sculpt a dumpling maker, I sprinkle it with plenty of flour and anyway, some stick, maybe they won't stick to the plastic.

Once upon a time I used a Soviet form for dumplings, and it was cast-iron and plastic (it seems they were also hexagonal, round like that). I liked it very much, nothing stuck and was shaken out, quickly and conveniently. Duc after that and myself wanted such. Yes, except for aluminum, I have not seen it on sale.
Andreevna
ZHIRULKA, are they like that?
Dumplings and dumplings mold
Now I looked at the other side, there is a quality mark and the price for both is 1 rub. 95 kop. bought in the late 70s. I use the dumplings all the time. The tupperware rolling pin is good, but too big for me, so I didn't buy it, there is nowhere to store it. I would like this, but less
GruSha
Katyushka, I have such a dumplings. I knead the dough in a bread maker - then roll it out thinly with a rolling pin.
With this dumpling machine, you can make 40 dumplings at once
Rezlina
Is she cutting dough circles? And what is the yellow stick for?

Katyushka
This is a modern version of the Soviet dumplings, only those were round (I just have an old one)
Put a layer of Tets on it, measure the minced meat with a spoon and put it in the grooves, on top there is another layer of Tets, roll everything, turn the dumplings over and collect the ready-made dumplings
Anastasia
Quote: Rezlina

And what is the yellow stick for?

This stick is double-sided - on one side, a measuring spoon for minced meat, on the other side, a platform for pushing out the finished dumplings from the dumplings, if they get stuck there a little.
Boo Boo
We had a similar dumpling maker for a very long time, only metal. Bulo is very comfortable. Roll out the dough, put it on a dumpling maker, then mincemeat in each hole, cover it again with dough and roll it well with a rolling pin. The dumplings seemed to fall down, then you had to shake the dumplings well and they flew out. And recently I found a similar plastic one at my mother-in-law's house, and so it is very uncomfortable and nothing comes out of it.
Self-taught baker
I completely agree - old metal ones are much more convenient than new plastic ones.
Kosha
Quote: GruSha

I have such a dumplings.

I bought this and tested it.
Ready-made dumplings pop out effortlessly. Unlike the round plastic dumplings purchased in Auchan, it is really convenient and time-saving. One portion of dough for dumplings from a bread machine (450 gr. Flour) was enough for 80 pcs. dumplings and a small roll of dumplings.
This blue thing has only one drawback - the price, because 850 rubles.
it's a little expensive.
Kosha
Those metal dumplings that I saw on sale scared me off with their appearance: with burrs, casting with marriage, all in some kind of black dust that gets my hands dirty. When I asked why they (dumplings) leave black marks on their hands, the seller at the Prague grocery market said that this is okay, you just need to wash it with a brush.
It is possible that I am simply suspicious, but did not want to take this dumpling maker. How do I know what kind of alloy was used to make it? Health is still more expensive.
I took the blue plastic one from the online store: Dumplings and dumplings mold

Zubastik
I also have such a dumpling maker. I am very pleased with her, I make dumplings for serving with broth or in soup, they are so small, neat. I was afraid they would get stuck, as many scared, but nothing like that. Very cool thing, I recommend it!
Dumplings and dumplings mold
Waffle
Tell me, a hundred old Soviet dumplings, so metal, are they really good at cooking ???
Parents offered us to take it, we were somehow skeptical about this ... I always do everything with my hands ... it takes a lot of time ...
I'm waiting for experienced advice!
Waffle
Quote: Self-taught baker

Take while they give !!!
I also inherited from my parents.
Comfortable and good.
So you can safely take it, good!
It's just that the girlfriend says, the parents also gave them sovdepovskuyu-metal and bought in the 80s, so dumplings do not fall out in it ... so I thought ...
Maybe someone makes in such a dumpling maker and uploads a photo, I will be grateful and grateful
Mueslik
Waffle, I have such a dumpling machine and I don't know what to call it, well, in general, for dumplings, bought a long time ago, in the eighties. I use them all the time, I forgot how to do it manually. Now there is no time to take a photo, dacha .. There are small subtleties - the dough should not be liquid, then everything will be perfectly shaken out. Immediately you get 48 dumplings in the shape of a hexagon and 18 dumplings. You can also dust the dumplings with flour before you start cooking. Conveniently and trouble-free, knead the dough in HP, stick it with a dumpling maker, it turns out quickly. Don't give up, good thing!
Rita
Waffle
I have the same dumplings. In order for the dumplings to fall out, I sprinkle the lower rolled dough layer with flour, and put this side on the dumplings. They fly out like cute ones.
TatSU
Quote: Mueslik

Waffle, I have such a dumpling machine and I don't know what to call it, well, in general, for dumplings, bought a long time ago, in the eighties. I use them all the time, I forgot how to do it manually. Now there is no time to take a photo, dacha .. There are small subtleties - the dough should not be liquid, then everything will be perfectly shaken out. Immediately you get 48 dumplings in the shape of a hexagon and 18 dumplings. You can also dust the dumplings with flour before you start cooking. Conveniently and trouble-free, knead the dough in HP, stick it with a dumpling maker, it turns out quickly. Don't give up, good thing!

My grandmother had a similar one to your description, but as I remember. we made dumplings with her only once - the rest by hand.
If I correctly understood the "claims" of my grandmother and mother to this thing (I was 8-9 years old), then:
- the dough remains after squeezing out, with which you need to do something - but it seems to have gone for noodles (mom always cut noodles from dumplings dough from the leftovers)
- it is difficult to pick dumplings out of it
- the edges do not stick well together and when cooking dumplings they break apart

But perhaps you really need the dough a little differently, they are accustomed to making and sculpting one dough by hand over the years
Celestine
I have an iron dumplings. There are no problems with the dumplings, the main thing is to sprinkle it with flour and, as you rightly noted here, sprinkle one side of the dough too, fall out great, you need to knock it on the table a little (just gently so as not to knock the dropped dumplings)
Freken Bock
Quote: Celestine

I have an iron dumplings. There are no problems with the dumplings, the main thing is to sprinkle it with flour and, as you rightly noted here, sprinkle one side of the dough too, fall out great, you need to knock it on the table a little (just gently so as not to knock the dropped dumplings)
I totally agree!
When I was younger and there were no children, I considered it bad form to sculpt dumplings with this thing. And now a very popular device. With the purchase of the noodle cutters, they got hooked on manti; I haven't made dumplings from the dough rolled out by the machine yet. Any ideas on this? How best to lay the dough strips, please advise.
Mueslik
Quote: Celestine

I have an iron dumplings. There are no problems with the dumplings, the main thing is to sprinkle it with flour and, as you rightly noted here, sprinkle one side of the dough, fall out great, you need to knock it on the table a little (just gently so as not to knock the dropped dumplings)
Usually I knock with one edge not on the table, but on a rolling pin - then the dropped dumplings will not wrinkle; just knock slightly and you can unfold. I roll out the rest of the dough from the dumpling machine again with a new portion of the dough, so the waste is minimal.
Gypsy
Dumplings and dumplings mold
Ha! I have the same shape, only brown, made in Taiwan, it seems, but it is definitely more than 10 years old. In short, shake your hand!

The edges of dumplings, of course, turn out to be thick. And pies, apparently, can also be taken, take puff pastry, any filling and do it as in the picture. Can still additionally grease the edges with an egg.

Oh! I reread it, and it just came to what kind of lattice I mean, well, I don’t know .. there is no waste.
drying
are you talking about puff pastry pies? I mean that the leaky part like a lattice on an open cake can be put
Gypsy
After rolling back the dough, trims are obtained only along the edge of the mold, for the cake there is nothing at all, alas
Elenka74
And the second question. I bought molds for sculpting dumplings, pasties and ravioli, which look like a false jaw :) So the question is, I get that if you cut out a circle with a mold, then it is too small to close it on a mold of the same diameter. Does everyone have this or am I armless ?? Maybe there is some kind of joke. THANK YOU!!!!
Anastasia
Quote: Elenka74

And the second question. I bought molds for sculpting dumplings, pasties and ravioli, which look like a false jaw :) So the question is, I get that if you cut out a circle with a mold, then it is too small to close it on a mold of the same diameter. Does everyone have this or am I armless ?? Maybe there is some kind of joke. THANK YOU!!!!

And I have the same "dislike" with these molds. That's why I don't like them at all.
Elenka74
I tried to cut with a large circle, and sculpt with a smaller one, but it rolls if the dough is like dumplings, that is, it is soft enough. And if for ravioli, then it is very cool and you cannot knead these scraps several times
Freken Bock
Quote: Elenka74

Save the girls, help HELP !!!
Several times I tried to make dough according to Panasonic's recipe for dumplings, which is with 1 egg and 210 ml of water. It floats with me, the dough turns out to be very soft for modeling. I see. that you can add flour, but people just write here that they use it without adding, so I think, maybe I'm doing something wrong :(?

Elenka74
, these are the features of our flour. Try MacFoo, you get what you need. You can, if with our still flour, put more flour. But it still "floats", albeit less.

And if you sculpt dumplings with this little thing, you can not cut out a circle, but simply roll out a piece of such a size so that it covers the entire surface of the dumpling maker, put it (dough) on it (dumpling maker), stuffing, slam it shut, press down, and remove the dough that has got out of the border with your finger. It will turn out smoothly and quickly.
Zest
Girls, I saw today where you can buy a Soviet-style dumplings and production, in the form of metal honeycombs. It seems that someone was praising that it is very convenient to use ... Is that so, or did it seem to me? Is it worth getting one?
Rita
Zest,
I like this dumpling maker. Dumplings are quick and easy. You just need to take into account that the lower layer of dough must be rolled out a little thicker than the upper one, and sprinkle abundantly with flour - the part that will lie on the dumplings. In this case, the dumplings will easily fall out, otherwise it will be difficult to pick them out of the cells.
Kasia
Quote: Zest

Girls, I saw today where you can buy a Soviet-style dumplings and production, in the form of metal honeycombs. It seems that someone was praising that it is very convenient to use ... Is that so, or did it seem to me? Is it worth getting one?
I have one (of Soviet times) lying around in a barn. And I use exactly the same, but plastic one. It is lightweight and does not knock loudly when you have to beat the edge on the table to shake out dumplings. I make 250 pieces per hour. Enough for breakfast for a week
Right now she is busy looking for exactly the same thing, but for dumplings. I can't find it anywhere yet. And these dumplings in our Krasnodar are full
Suslya
And I just can't use the dumplings normally, my mother gave it to me, probably the edges are not very sharp there. Dumplings do not fall out, or rather, not all of them fall out. Those that remain, behave like partisans during interrogation, I already knock this piece of iron on the table (you can go deaf) and pick it out with my finger ..... I don't know, maybe I'm the only one, in general, I returned to the old grandfather's way, I do it with pens.
Kasia
Quote: suslja5004

And I just can't use the dumplings normally, my mother gave it to me, probably the edges there are not very sharp. Dumplings do not fall out, or rather, not all of them fall out. Those that remain, behave like partisans during interrogation, I already knock this piece of iron on the table (you can go deaf) and pick out with my finger ..... I don't know, maybe I'm the only one, in general, I returned to the old grandfather's way, I do it with pens.
It is necessary to sprinkle the form with flour before putting the lower layer on it.
Qween
Quote: Zest

Girls, I saw today where you can buy a Soviet-style dumplings and production, in the form of metal honeycombs. It seems that someone was praising that it is very convenient to use ... Is that so, or did it seem to me? Is it worth getting one?

Zest, I have such a dumplings. This is the most excellent thing.

Before putting on the first layer of dough, I sprinkle the form itself flour. And then, when I put both the meat and the upper layer of dough, I do not immediately start rolling with a rolling pin, but press all the layers to the dumpling maker with this rolling pin (I press the rolling pin tightly, starting from bottom to top, or from top to bottom). And then I just start skating.
At the same time, excess air does not remain in the dumplings.

Dumplings fly out with a whistle. And they are all very beautiful.
Qween
Zest, if such a sloth like me makes dumplings (and at the same time is happy), then you will like it. Just look carefully in the dumpling maker at the edges that are inside each dumpling. They should be free of chipping, and other marriage. Now the quality of casting needs to be closely monitored.
And now, as if only round-shaped metal dumplings are produced? And I have a Soviet, square one.

By the way, I cool bread and other pastries on a dumpling machine. Very comfortably.
Zest
Qween

This is a little thing not of today's production, but a real Soviet original, with a knocked out price in a ruble and a penny
But I will inspect the edges for every fireman anyway, thanks))
Kasia
I was looking for a form for dumplings for more than six months. I saw her on the site
🔗
I ordered them, but they sent one, just not with corrugated edges, but with smooth ones. I had to butt with them and send this form back to them. But such as in the picture sunk into my soul. But no matter how much I looked, I could not find it here in Krasnodar. I had to buy a regular one today. Have not tried it yet, will I like it?
drying
girls, I'm here with a braggart))) I bought a uniform for a ravioli, just not happy !!! Very suitable in size (how to call something? Dough strips from a rolling nozzle) just exactly the same size !!! Now I spoil your homemade ravioli with meat or cottage cheese or cheese
Dumplings and dumplings mold
Shurshun
Forms in METRO

2009,10,18 METRO Form for dumplings.jpg
Dumplings and dumplings mold
Mueslik
Plastic are worse than metal
Rem
I will reveal a big secret only to those whose dumplings do not want to leave their honeycombs of minced dumplings to lay down the exact dose, less is better than more! To pick up a dose, a ready-made dumpling must fit exactly in its honeycomb deep into the depression, and from below it does not crawl into the hole, like a hernia!
And yet, the steeper the dough, the less it sticks!
sweetka
comrades! friends!
I've been mowing dumplings with a purple eye for a long time. but somehow I'm afraid. because my conservative relatives say that all this is garbage and it is necessary to sculpt with ruts. can anyone tell about it adequately? and also - plastic or luminescence? or no difference?
Gypsy
Quote: sweetka

comrades! friends!
I've been mowing dumplings with a purple eye for a long time. but somehow I'm afraid. because my conservative relatives say that all this is garbage and it is necessary to sculpt with ruts. can anyone tell about it adequately? and also - plastic or luminescence? or no difference?
let relatives mold with their hands

and I bought myself some raviolnitsy \ no we have dumplings \

in my opinion iron \ rather aluminum \ better than plastic
how to sculpt, see the topic about dough
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=48.new;topicseen#new
lesik_l
Quote: sweetka

I've been mowing dumplings with a purple eye for a long time
Nothing complicated: Roll out the circle a little larger than the dumplings, not very thin, it will stretch with minced meat. It is good to grind one side and rub flour into it and it will be the bottom, transfer the dough to the mold, take a teaspoon of minced meat somewhere and press it into the holes with your finger, the minced meat should eventually be on the same level with the dough. Roll out the second circle as thin as possible, shake off excess flour from it and put on top, rub it with plenty of flour and press a little with your hands, then roll it well with a rolling pin. Shake out the finished dumplings, if they get stuck - knock the form on the rolling pin. I prefer the aluminum form, it is more stable than plastic. The speed of sculpting cannot be compared with manual sculpting, and if the bread maker also kneads the dough, then it is generally a fairy tale. Good luck.
sweetka
thanks girls. what should you pay attention to when buying this device? they are different in price and quality ...
Freken Bock
sweetka , I have a plastic, good quality, Tuppervare, and metal, not aluminum, but some kind of alloy, so heavy, soviet. That is, both are not exactly what the market is selling now. Metal is better. Used actively.
Rina
sweetka, pay attention to the fact that there are small technological "legs" at the bottom of the mold, on the quality of casting - nowadays it is not very good, it is quite possible that you will have to give it to a man to remove metal burrs and sagging.

The dumplings should be slightly raised above the table plane. And modern "manufacturers" are quite capable of removing these navels to "save" metal. About burrs and sagging - your hands will feel everything. Burrs inside the molds can tear the dough.
Mueslik
I have a square Soviet dumplings-48 things at a time
Oh, deceived, went, counted-52
sweetka
Rina72 Thank you! "We will look for exactly the same one, but with mother-of-pearl buttons!"
terrible flood: somehow I got stuck on the word pearl and I said "pearl" 5 times in a row
lina
sweetka, the dumpling maker is such a wonderful thing !!! in two hours maximum, you can prepare a stock of dumplings (to speed up the process - one on rolling, one or two on the layout of minced meat and ready-made dumplings, then it would be even faster. it would be where to freeze. the last time they did it at -35 or -40 on the street, so everything froze on the baking sheets from the oven on the glassed-in balcony! Somewhere they talked about them recently. Or maybe ask relatives and friends, what if someone has been lying unnecessarily since Soviet times? Like, then they gave, but you have to sculpt with your hands or buy in a store , it takes a place, it's a pity to throw it out, but you, Svetochka, do you need it?
Gypsy
legs are needed so that the dumplings do not touch the table.
and the other day I stuck three kilos in my hands and froze them .. because I really wanted a dumplings

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