In my family, everyone is very fond of dumplings and in order for everyone to eat until they are full, they need to be made quite a lot. Everyone knows that this is a long and painstaking work, for which there is not always enough time. Many do it easier - fortunately, in stores now there is no problem to buy dumplings for every taste. But to be honest, I have never bought such dumplings that are not inferior to homemade ones at least half. All purchased production 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 please your household with family homemade dumplings.

An "old Soviet" invention called a dumpling machine helps me to 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 stick homemade dumplings on the whole family. At the same time, the dumplings are neat, small and the same. And if you find helpers in the person of your husband or older children, then dumplings can be prepared for future use (frozen) in order to subsequently provide yourself with a quick and tasty dinner.

I got my dumplings from my grandmother, it has the shape of a hexagon and is designed to make 37 dumplings at a time. It was made from silumin and at one time my grandmother bought it for 1 ruble 95 kopecks. Today you can also buy any kind of dumplings: plastic, aluminum, round and square for relatively little money. And if you do not yet have such a "helper" in your kitchen arsenal, then be sure to get it - you will not regret it.

Today I will describe in detail how to cook dumplings in a dumpling maker. And if you did not know any nuances before, I hope that now everything will become very clear to you.

Products for making dumplings in a dumpling machine

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

• Minced meat - 400 grams;
• Bulb onions - 2 pcs. (medium);
• Salt - to taste;
• Ground black pepper - to taste.

Recipe for making dumplings in a dumpling machine

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

Onions need to be peeled, washed and chopped. You can mince or use a blender.

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

Mix all ingredients thoroughly into a homogeneous mass. Minced meat dumplings are ready.

We start the process of making dumplings. To do this, separate a small amount of dough from the total mass, approximately the size of a fist. Roll it into a ball and place it on the floured table.

Powder the dough with flour on top of the dough and start rolling out the dough with a rolling pin.

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

The dimensions of the layer should be no less than the size of the mold for making dumplings. Place the dumpling maker over the rolled dough to make sure you roll out the correct size. If the circle from the dough turns out to be too large, then there will be a lot of surplus, which is not economical.

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

Carefully place the rolled dough onto the mold. The dough should lie loosely, without tension.

Using your finger or something that has rounded edges, gently push the dough into the holes in the mold. Make sure that the dough stretches and does not break.

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

Separate a small portion of the dough and roll out the top layer. It should be slightly thinner than the bottom layer, therefore separate a smaller piece of dough than on the bottom layer.

Cover the minced meat-filled dish with the rolled dough and sprinkle with flour.

Spread the flour over the surface and start rolling on top with a rolling pin. Do not push too hard on the rolling pin.

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

When the edges of the mold have cut the dough, carefully peel it off. 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 the scraps turns out to be tougher and steeper and, accordingly, less elastic due to the additional amount of flour. I usually use the cut dough on the next top layer.

When the trimmings are removed, roll a little more carefully over the dumplings with a rolling pin 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 on the table. If it's too hard, then I put a rolled up towel and hit the towel with the edge of the mold - all the dumplings fall out on the table.

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

Now you know how to make dumplings and, using the same principle, 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, pick up a board that fits in the freezer, sprinkle it with flour and lay dumplings on it in rows. Send all this to the freezer and wait for the dumplings to freeze slightly and harden. Then they can be put into a plastic bag and stored in the freezer in the 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 this as follows: when all the dumplings are made, pour water into a large saucepan, salt it well and put it on fire. When the water boils, stirring constantly, add a batch of dumplings. When the water and dumplings boil, reduce heat to medium and simmer, stirring occasionally until tender. 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 forms for the 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 get them out of the pan. It is more convenient to get the dumplings with a slotted spoon and put them in a bowl or directly on a plate. If you cook a small portion, then the dumplings can simply be thrown into a colander, and then transferred where needed.

Add butter while the dumplings are hot. You can add sour cream or sprinkle with pepper or dill. Many people like to add vinegar to dumplings or dip in it. Once I was a guest and I was treated to dumplings with ketchup and adjika - an interesting combination. And what do you usually fill 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. Wishes or write too - I will be glad to hear your opinion. And if you have not yet subscribed to the newsletter of new recipes, I will be glad to see you among my subscribers.

Bon appetit and enjoy cooking!

Ingredients:

For the test:

1. flour - 700 g (approx)
2. egg - 1 piece
3. deodorized oil - 50 g
4. water - 200 g
5. salt - ½ tsp

For minced meat:

1. meat - 500 g
2. onions - 2 pieces
3. ground black pepper - ½ tsp
4. garlic

This is a recipe (or rather a demonstration) of the ability to mechanize the process of making dumplings. To taste the dumplings with the help of the dumplings make the same wonderful, but cook faster. Such a dumpling maker is especially good if you prepare 5-10 kg of dumplings in the freezer. It is very convenient: half a day spent in the kitchen - but several evenings of a guaranteed dinner.

We have this miracle left from Soviet times (the times of waffle iron, nuts and).

Dough for dumplings for dumplings

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

Beat eggs and deodorized butter in a mixer. Gradually adding salt and water there.

Deodorized oil gives softness. Although the classic version of Russian dumplings contained nothing except flour and water. And his main secret was hardworking female hands who kneaded the dough well. Although you must have strong hands. But today's women will not stop a galloping horse, nor will they hint dough for a wedding. This is how we are.

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

The dough shouldn't be too steep.

Cooking minced meat. Twist the meat in a meat grinder. It is ideal to make prefabricated minced meat: beef and pork. Beef will add rigidity, and pork will add juiciness to minced meat for dumplings.

Do you know how dumplings differ from meat dumplings? Minced meat in dumplings - boiled !!!

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

Mix thoroughly. If your minced meat is dry, add a little (tablespoon) water or milk.

How to make dumplings on a dumpling machine

Divide the dough into 4 parts. We roll one part into a layer and put it on a dumpling maker. Sprinkle a little flour on top. Do the dumplings stick to the dumpling maker? So, dust with a little more flour. Sprinkle flour on the 1st and 2nd layers of the dough.

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

Tearing off in small pieces, put the minced meat in each recess of the dumplings.

We take the 2nd part of the dough and roll out the layer of the same thickness. We cover the filled dumplings with it. Again crush with flour and lightly press down with your hands.

Then we take a rolling pin and carefully roll it so that the edges appear and the dumplings are clearly indicated. When you understand that all the dumplings have been pushed through, we take the dumpling maker in our hands and turn it over. And carefully shake out our already "stuck together" dumplings.

The dumpling maker is a round or hexagonal frame with shaped holes resembling a honeycomb - it can be metal (aluminum) or plastic. Do not ask yourself which one is better, since the principle of making dumplings with the help of any dumpling machine is the same, and the rest is a matter of habit and personal experience of each housewife. For many housewives, hand sculpting is not a problem either.

Cooking dough and filling correctly at home

We offer two simple ways to make dough, as well as toppings 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 eggs into a bowl, shake slightly with a fork.
2. Add water and oil to the mixture, pour in vodka.
3. Pour the prepared mixture into the flour sifted in a hill and knead the dough to a dense consistency.

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

"Choux" dough (cooked in boiling water) is particularly soft, pliable, and does not break even after freezing finished products. The layer holds the thickness well during rolling and does not "shrink". This dough "takes" more flour than the usual one, so if you think is necessary, add a little flour in the process.

Filling for dumplings

Having prepared the dough on dumplings for the dumplings, we will take care of the filling.

You will need:

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

Preparation

1. Place the ground beef in a bowl and combine with the carefully chopped onion.
2. Top up with broth (or water).
3. Sprinkle with salt, pepper, or your favorite minced meat seasoning.

If you are using homemade minced meat, try twisting it twice in a meat grinder - then it will be especially tender, elastic.

We use a dumpling maker

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

1. Sprinkle flour on the table, divide the dough in half. Leave one half under the towel, roll the other - the sheet thickness should be no more than 2 mm, the diameter should be slightly larger than the dumplings.
2. Spread the dough sheet over a dry, clean mold, dusted with flour (or oiled). Press down the sheet well with your hands, without pulling it.
3. Use your fingers or a teaspoon to gently press the grooves into the slots of the dumplings. Use a teaspoon or fork to spread the minced meat into these slots.
4. Prepare a second sheet of dough and cover the dough on top. Press lightly with your hands. You do not need to sprinkle flour on this sheet.
5. Using a rolling pin, gently roll it over the surface of the mold so that the borders of the cells show through the dough - at first lightly, then harder to divide the workpiece into separate pieces. At this time, future dumplings are "sold out" from the back side.
6. Remove the excess dough, turn the dumpling maker upside down and shake it sharply or tap it several times with the edge on the table - the finished dumplings will fall out of the recesses.
7. Place the dumplings on a floured baking sheet, board, or plates.

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

Blind the excess dough left after "cutting" into a bun. It can then be rolled out and used again for a new batch of dumplings.

A few secrets

• What to do to keep the dough from getting sticky? While kneading, feel free to add flour: while the dough “takes” it, you can't go wrong. But in the beginning it is better to put exactly as much as indicated in the recipe for dumplings with a dumplings.
• How long should the dough “ripen” under the towel? Ideally, at least half an hour, you can stand it for an hour (the main thing is that the damp towel does not dry out). At this time, gluten swells in the flour, in addition, moisture passes from the towel.
• How to sculpt 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 grooves is not stained with minced meat, otherwise the dumplings will not stick well.
• What to do if the dumplings are difficult to remove from the mold? Check if you've sprinkled the dumplings well with flour. Make sure you don't put too much minced meat in the slots (the lighter your dumplings are, the easier it is to remove them from the mold).
• What to do to prevent frozen dumplings from sticking together and keep dense fillings well? In the recipe for choux pastry, an egg is used, and half of the flour is not brewed - thanks to this, the dough is denser and the dumplings do not stick together when frozen.

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

Today I want to show you how to make homemade dumplings using a dumpling machine.

Dumplings, popular in Soviet times, can be purchased even now, they are very convenient for home use.
For 1 time, 37 pieces of dumplings are obtained.

For cooking, we need to make minced meat and dumplings.

From the norms that I gave in the recipe, it turns out 3 circles of dumplings, that is, 111 pieces.

For minced meat, finely chop a small head of onion (or 0.5 medium) (you can skip it with the meat through a meat grinder).

So that the onion is cooked accurately and is soft in the minced meat, I put it in the microwave for 1 minute at maximum power.

I add to minced meat (pork 30% and beef 70%):
- onion
- 1 egg
- a piece of loaf, pre-soaked in 1/2 cup of milk

- salt and black pepper, ground to taste.

And mix the minced meat well until smooth.

For dumplings dough, we need:

450 g flour
- 210 ml of water
-0.5 tsp salt
- 1 egg.

We knead with a bread machine or by hand.
If you knead with your hands, then drive an egg, salt into the flour and add water gradually.

Let the dough rest for at least 20-30 minutes so that the dough rolls out better in a circle and does not roll back.

Cover with cling film so that the top of the dough does not wind up.

Roll out the circle for the dumplings.
The bottom layer is slightly thicker than the top, because the bottom layer will stretch under the minced meat.

Roll out a little more of the shape of the dumplings

ADVICE:

* so that the dumplings can be easily shaken out of the dumpling maker, do not forget to generously sprinkle flour on the mold and the bottom circle of the dough (the side that touches the mold).

We spread the dough on the mold, freely, do not stretch.

And about 0.5 tsp. Put the minced meat in the cell.

Do not forget to make a "secret" in each portion - sprinkle generously with pepper, or add a clove of garlic, or of your choice and as desired).

Cover the top with a second layer of dough, press down with palms and roll with a rolling pin.

Remove the edges of the excess dough and add to the dough for the next round.

Turn over and shake out the dumplings easily.

From 1 circle, 37 pieces of dumplings are obtained.
Can be frozen in the freezer for future use or cooked right away.

The dumplings are boiled in a large amount of salted water, with the addition of a couple of bay leaves and 6-8 black peppercorns.

After the water boils, we throw in the dumplings, as everything floats up - we mark for 7-8 minutes and the dumplings are ready.

We first try 1 thing, if the dough is rolled out thick, then you may need to cook a little longer.

Serve with sour cream and herbs.
Or with vinegar and black pepper.
Or simply with mayonnaise, with mustard, whichever you prefer.

Bon Appetit!

Cooking time: PT01H30M 1 h. 30 min.

I do not consider myself an ardent opponent of semi-finished products, but I think that you need to cook at home and eat at home too. Any housewife will feed her family not only tasty, but also safe. Therefore, I almost never take purchased dumplings. No one can guarantee that the meat for their production was of high quality. Agree, it is the filling that "makes" the taste of this wonderful food. So we stock up on the necessary ingredients and sculpt delicious homemade dumplings with the help of a dumpling maker, which greatly simplifies. Moreover, minced meat can be anything, here I will show the principle of sculpting.

When I got this sculpting device a couple of years ago, I thought: "God, why do I need this?" Now I don’t understand why I didn’t buy it earlier - it’s so convenient! If you are thinking whether to buy or not, take it - you will not regret it. Having made dumplings once in a dumpling maker, you will forget about how to cook them by hand. And even more so, you will not buy store semi-finished products.

Recipe Information

Cuisine: Russian.

Cooking method: modeling, cooking.

Total cooking time: 1 h

Servings: 3 .

Ingredients:

for the test:

• premium flour - 1 tbsp.
• salt - 2/3 tsp
• water - 0.5 tbsp.

For filling:

• minced chicken - 300 g
• onions - 1 pc.
• salt - 3-4 pinches
• seasonings to taste.

Cooking method:

1. 
   We will knead the dough in boiling water. We put a kettle or a pot of water to boil. Sift the flour into a deep bowl, add salt. When the water has boiled, immediately pour in and mix quickly.
2. Speed ​​is very important when making choux pastry. If you hesitate, then the base for the dumplings will consist of flour lumps. Stir with a spoon first. After the mass has cooled down a little, we begin to knead with our hands. If the dough is sticky, add more flour. But do not make it tight - it will not roll out well. The correct dumpling dough should be soft and pliable. It is also possible if your kitchen has such a device for making bread.
3. Finely chop the onion and send it to the minced meat. Salt, add seasonings.
4. 
   To make the dumplings juicy - pour 2-3 tbsp into the meat and onion filling. plain water. We knead well.
5. 
   Sprinkle the work table with flour, tear off a piece from the dough and roll it into a thin pancake, a little larger than a dumplings. Gently transfer to the form. Sprinkle it with flour before each laying a new portion. Otherwise, then you will have to urgently figure out how to pull out the dumplings that stick.
6. 
   We make small indentations in the honeycomb with our fingers to see where to put the filling. In 1 dumpling, about 0.5 tsp is placed. minced meat.
7. 
   Then we do the same with another piece of dough: roll it out thinly and cover the filling with it. With a rolling pin, we go over the surface of the dumplings until it turns out, as in the photo.
8. 
   Thus, we cut off unnecessary dough and separate the dumplings from each other.
9. 
   Turn the dumplings over and if the dumplings don't fall out, shake vigorously. You can nudge it slightly with your finger.
   We spread the semi-finished products on a pallet so that they do not touch each other, and send them to freeze. Naturally, not all. We must reward ourselves for the labors and boil some of them in boiling salted water for about 5 minutes. And call the whole family to the table.
10. After about 4 hours, pour the remaining frozen dumplings into a regular bag and leave in the freezer for storage. Feel free to experiment with toppings. Bon Appetit!

Note to the hostess:

• It is believed that the correct dough for dumplings must be pure white. To do this, always use premium flour.
• On sale dumplings can be aluminum or plastic. Each housewife decides which one to choose. But metal ones are more durable and they are a little more convenient to work with.