Methods for making dumplings. How to make dumplings? Form for dumplings

Tasty homemade dumplings are impossible not to love. What could be tastier than hot, appetizing-smelling dumplings, sprinkled with black pepper, herbs and watered butter! I have a problem, I don't like to sculpt dumplings by hand, it makes me tired to mold each dumpling. Therefore, I became interested in how to stick dumplings quickly.

The first way I found was sculpting with the help of an assistant. In this recipe, I'll show you another way. quick sculpting- with the help of a stack, i.e. glasses. We will sculpt on the table, we will make the dough ourselves.

Taste Info Vareniki, dumplings

Ingredients

For 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 cook homemade dumplings and stick them quickly

I sift the flour into a deep bowl, make a recess in the flour. Pour 1 cup of ice water into the hole. 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 put about half a teaspoon in each circle. minced meat. Minced meat is prepared in advance from pork and beef. I twist the meat through a meat grinder along with onions. Constantly stirring the minced meat, add ice water. I knead the minced meat until smooth so that there is no water left in the bowl, and then I place the minced meat in the refrigerator for 30 minutes.

When the minced meat lies 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 lightly press the dough around the stuffing.

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

It remains to separate each little thing, using a stack for this.

This manipulation must be done with each dumpling.

As a result, you will get small and neat dumplings.

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I collect the rest of the dough to knead them, and then put this dough back into business.

I connect the tips of the dumplings with my fingers, giving the dumplings a 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 dough layer is dry, then I moisten it with water with a brush.

To cook dumplings, I throw frozen dumplings into boiling water and then stir them in a pot so that they don't stick to the bottom. After the water boils, reduce the fire. When the dumplings float, cook them, stirring for 2-3 minutes, remove them from the water with a slotted spoon. I put in ready-made dumplings small piece homemade butter, mix.

Good dumplings are not only delicious stuffing and properly prepared dough. In this dish, the shape of the product itself plays an important role. Therefore, before you get to work, you need to know how to sculpt dumplings. In principle, there is nothing complicated here. It's just that, as in any other business, a certain skill is needed here.

The simplest option

Vareniki are products that consist of two parts: unleavened dough and toppings. The blanks must first be boiled, and then eat them. But everything is not so simple here. Improperly formed products during cooking can lose not only their appearance, but also the filling. To avoid this, you need to clearly know how to sculpt dumplings. You can do this in different ways. It is traditionally believed that the dumpling should have the shape of a crescent.

The classic version of modeling involves the following steps:

Roll out the dough into a layer. Its thickness should be no more than one and a half millimeters.
Using a cup or regular glass, divide the dough into round pieces.
Put the filling in the middle of each cake. It should be enough so that there is free space around.
Connect the opposite edges of the workpiece.
Press them firmly against each other with your fingers.

This is the easiest way to make dumplings. The result is a product in the form of a classic crescent, which then remains only to put in boiling water.

Openwork dumplings

For lovers unusual shapes another option can be suggested. It is in many ways similar to the previous method, with the exception of some points. The result should be very original openwork dumplings. How to sculpt such products? Here, too, everything is quite simple:

First you need to prepare the dough.
Roll the mass into a tight rope.
Divide it into parts.
Roll out each piece into a cake. It should be no thinner than one millimeter.
Place some filling in the center of each piece. This must be done very carefully so as not to stain the edges. Otherwise, during cooking, the product may stick out, and the filling will be outside.
Tightly connect the edges, forming a classic crescent.
Now the most crucial moment begins. Holding the product in your left hand, lift the flattened edge with the index finger of your right and press it firmly against the base.
Repeat the same steps, moving around the perimeter. As a result, a wave forms along the edge of the product.

It turns out a very beautiful dumpling. If everything is done correctly, then after heat treatment it will retain its original shape.

mechanical fixture

Cooking dumplings at home takes a lot of time. At the same time, the longest process is the formation of products. A form for dumplings can greatly facilitate the work of the hostess. Experts have developed several rather interesting designs. For example, consider the option that is as close as possible to manual way modeling. The device is a food grade plastic (or metal) product. It consists of two interconnected identical parts. On the one hand, its edges are even, and on the other, they have figured protrusions. In its original state, this device has a round shape. It has two handles attached on opposite sides.

Cooking dumplings with such a mold is very simple:

Roll out the finished dough into a thin layer.
Attach the device to it and press firmly. The result is a round blank.
Place it on the opposite side of the device.
Put in the center right amount fillings.
With the help of handles, connect the edges of the mold and squeeze them firmly with your hands.
Carefully remove the rest of the dough that squeezed out with a knife.
Spread the handles apart and open the mold.
Remove the finished dumpling from it.

So simple and pretty original form for dumplings it is very convenient in work. With it, the sculpting process is much faster and easier. This small device significantly saves time and effort that the hostess spends.

soft folds

Sometimes it is difficult to immediately determine the shape of the product. Would like to finished product was not only delicious, but also beautiful. He owes his appearance induce appetite. Not every housewife knows how to sculpt beautiful dumplings. But if you want, you can easily learn it. For example, products with soft wide folds look very original.

Making such a dumpling is very simple:

Take a circle of dough with filling in your left hand. The edges should be free for sculpting.
Make one wide tuck with the index finger and thumb of the right hand.
Moving around the circle, make a crease.
Attach it to the opposite edge next to the first tuck and press firmly.
Repeat the same steps around the perimeter of the workpiece.

The result is a dumpling with a slightly curved edge, from which soft wide folds will extend towards the filling. Having mastered this technique, even a novice hostess can say with confidence that she really knows how to sculpt beautiful dumplings. In addition, the products are quite durable. This option can be used for dumplings with a liquid and juicy filling.

Vareniki with cherries

Modeling is only part of the process. Therefore, the hostess must clearly know how to cook dumplings. As an example, consider the option that uses the following ingredients: 1 cup flour, 600 grams fresh cherries, 1 egg, 220 grams of sugar, a little salt and 100 milliliters of water.

The work takes place in four stages:

First you need to do the stuffing. To do this, the berries must be thoroughly washed and the seeds removed from them. Pour the remaining mass with sugar (200 grams) and mix.
Now you need to make the dough. To do this, in one container, you need to collect all the remaining components. Should be cool enough plastic dough. After that, it must be rolled out into a layer no more than three millimeters thick, and then, using an ordinary glass, divided into round blanks.
Then you can proceed to the formation of products. Put a few berries in the middle of each circle and pinch the edges with any of the already known ways. For example, soft folds can be made oncoming, or simply connect the ends around the circumference, additionally pressing down from a regular table fork.
Dip the semi-finished products in boiling water and cook for 5 minutes after they rise to the surface.

This is the standard technique. With its help, you can clearly understand how to cook dumplings. In this case, the composition of the filling or dough can be changed.

Modeling dumplings "pigtail"

At different peoples have their preferences. For example, in Ukraine, any housewife can tell you how to make pigtail dumplings. Here, this method of molding is most popular.

The methodology for this process is simple:

First, the dough prepared in advance must be rolled into a tourniquet.
cut it up sharp knife into parts.
Roll each piece in flour, and then roll out with a rolling pin into a cake with a thickness of at least 2 millimeters.
Put a small amount of filling in the middle of the circle.
Fold the workpiece in half and tightly connect the edges with your fingers.
Starting on one side, pull off one corner, lift it up, and then wrap and press down. The next ear is immediately pulled with the middle finger. Everything happens at the same time.
Fasten the drawn ear by the same method next to it.
Proceed in the same way until the pattern reaches the opposite corner.

The result is a dumpling with an edge in the form of a neat pigtail. It not only looks beautiful, but due to double folding it firmly holds the filling inside.

Modeling "herringbone"

In principle, handmade dumplings can have any shape. It all depends on how the hostess wants to see them. For example, many people like unusual way herringbone moldings.

In this case it is necessary:

Fold the stuffed cake in half. The workpiece should be held to the side with the fingers of the left hand. This is an important condition.
With the fingers of the right hand, make the first regular clamp. It is necessary to squeeze the edges as tightly as possible so that later the product does not fall apart during cooking.
Pull up the dough on one side. Make another clamp by connecting it to the first.
Pick up the dough from the other side and make the next tuck next to it.
Repeat the steps, alternately pinching the dough on opposite sides.
Trim the edge a little.

You should get a dumpling in which neat little folds are repeated on both sides in checkerboard pattern. Outwardly, such a pattern partly resembles a Christmas tree. This is probably where the name of this sculpting method came from.

Quick and easy

There are the most different ways dumplings. Most often, this work requires a lot of time and patience. And what should the hostess do if you need to feed big family? You will need a lot of dumplings. Suitable for this case fast way modeling.

It is very convenient and extremely simple:

Roll out the dough into a long rectangular layer about 10 centimeters wide.
In the middle, lay out the filling in small slides. The distance between portions should be at least 2-3 centimeters.
Fold one end over and fold the dough in half lengthwise.
Use your fingers to press down the layers around the filling on all sides. You have to be very careful not to tear the dough.
Place a regular glass over each ledge and press firmly. Get a neat dumpling with smooth edges.

Using this technique, the work will go much faster. In a matter of minutes, you can cook a whole mountain of dumplings. With this method, most of the time is spent only on rolling out the dough.

The appearance of dishes plays no less a role than taste, which is why many housewives treat the design of their culinary creations with such trepidation. Dumplings are no exception, and even more than that, they become a real expanse for creative thought due to their plasticity. We will tell you how to sculpt dumplings using a variety of techniques below.

How to sculpt dumplings with your hands?

Let's start with classic way modeling dumplings, very simple and known to everyone. Before starting sculpting, roll the dough itself into a tourniquet and cut into medium-sized patches. Each of them then roll out thinly. Such a technique will save you time due to its zero waste: you do not have to collect all the scraps, re-knead and roll them.

Put a portion of the filling in the center of the rolled out layer and remove excess flour from the edges.

Blind the edges together to get a crescent moon.

Then connect both edges of this crescent in the center.

How to make dumplings on dumplings?

If you want to save a lot of time and get neat dumplings at the exit, then get a dumpling.

Roll out the dough thinly and lay it on top of the dumplings. Put the filling in the cells and cover everything with a second layer of dough.

Roll everything out, pressing the rolling pin firmly against the surface.

Carefully remove any sticking to the mold dumplings easy by pressing a finger.

How to quickly sculpt dumplings?

If you do not like the shape that a standard dumpling gives to dumplings, then buy a device that allows you to sculpt each of the dumplings individually.

Roll out the dough into a thin layer and cut it into circles. Put the dough with the filling in the center of the open dumpling.

Close the sashes tightly, fastening the edges together.

The disadvantage of this device may be that the outer side of the dough sticks to the flaps of the dumpling, and therefore it is better to leave one side of the cake lightly sprinkled with flour, and completely clean the other side so that the edges are better connected to each other.

Another simple way of sculpting dough also eliminates any unnecessary expense and reduces manipulation to a minimum. After cutting the dough into small portions, roll each of them thinly and place the filling in the center.

Gather the three sides of the dough together and join them in the center to form a triangle. By analogy, you can give dumplings the shape of a square, gathering together not three corners of the dough, but four.

How to sculpt dumplings with a pigtail?

This modeling method has long been used for Asian dumplings and manti. For him, pieces of dough are also rolled into a circle, then the filling is covered with one of the free edges.

When you reach the end, just blind both free edges together.

How to make Chinese dumplings?

The following sculpting technique is often used for the Chinese version of dumplings called gyoza. This technique can be borrowed for our dumplings as well, just be sure to knead the dough stiff enough to hold its shape well.

Having cut circles of equal diameter from a thin layer of dough, grease the edges of each of them the minimum amount water. Do not be zealous with the liquid, otherwise you will get the opposite effect - the dough will not stick together and begin to sag.

Now, starting to move along one of the edges, make tucks of equal size. Keep layering them on top of each other until you've made half a dumpling this way.

The second, smooth half, carefully blind with a folded edge.

Nadezhda, a visitor to the site, asks about how to pinch dumplings or dumplings beautifully. My grandmother taught me how to close dumplings beautifully as a child. In this way, I pinch not only dumplings, but also pies, decorate the edges sweet pies. However dumplings, I prefer to close in the usual way to keep them round. So, today we will cook beautiful dumplings together.

First we prepare the dough. Break an egg into a glass, add water to the top, salt and pour into a bowl. Add flour as much as the dough will take. It should turn out not very steep, elastic, easy to roll. If the dough has to stand a little, then it must be covered with a towel. After that, let's take on the stuffing. I love dumplings mixed minced meat: beef, pork and definitely a little lamb. For 100 dumplings, you will need a total of 500 g of meat: 200 g of pork, 200 g of beef and 100 g of lamb. Minced meat likes to be kneaded for a long time, like dough. I do it with my hands. I add a finely chopped onion. There can be many bows, as in manti. Salt, black pepper. I do not add bread or a bun soaked in milk. For juiciness, you can grate 1 leaf of cabbage or take 2 tablespoons of semolina. Be sure to add a clove of finely chopped garlic.

After the stuffing for dumplings is well mixed, you need to add milk to it in small portions and keep stirring it all the time. Milk can go depending on the meat 1 - 2 cups. As a result, the minced meat should turn out to be lush, so that it can be easily picked up with a teaspoon.

Now we roll out a “sausage” from a small piece of dough, cut it into small pieces, and roll each into cakes. In Siberia, dumplings are made small, but this is not for everyone. In the center of each put a teaspoon of minced meat and close.

Now we need to try to pinch the dumplings beautifully. First, fold the cake with minced meat in half and pinch the dumpling in the usual way. Then along the edge we begin to form a "pigtail". We hold the dumplings in the left hand, and with the thumb of the right hand we wrap a small corner from the right edge towards ourselves and press it down, as if pinching it. It turned out the first step - the first pinch.

Now let's try the second step. With the thumb of the right hand, grab the next small corner of the edge of the dough and pinch it again.

In the same way, we perform all subsequent steps. Depending on the angle of inclination thumb get different braids. Then we close the edges of the dumpling to make a round dumpling.

Pelmeni can be cooked immediately or frozen. Freeze in layers on a flat tray. After they are frozen, they can be poured into one bag and stored in the freezer.

Boil in salted water with bay leaf for 15-20 minutes until tender. Serve dumplings with or without broth, with butter or sour cream.

Bon appetit!