Dumplings, noodles, dumplings

[Dough for dumplings, dumplings, noodles - recipes, preparation by Admin]

Dough for dumplings, dumplings, noodles - recipes, preparation by Admin

In this topic, I want to tell and show the recipes for my dumplings dough and the principle of its preparation - how I do it.

Pelmeni dough is a purely conditional name.
Pelmeni dough is suitable for making dumplings, dumplings, manti, noodles, and many other unleavened dough products.
And each housewife will, according to her recipe, knead the dough and roll out the dough to the desired thickness by hand or on a typewriter.
Any dumplings dough can be prepared by hand, in a bread maker, or in a food processor.
Each of these methods may require a different amount of fluid.

Stages of working with dumplings:
1. kneading dough,
2. maturation (maturation) of the dough,
3. rolling out the dough,
4.cutting the dough into portioned pieces, or into noodles,
5. stuffing the dough with minced meat,

Next, cook, fry or store in the freezer.

I have three basic dough recipes today:
1. Simple dough on eggs

2. Kefir dough

3. Dough on eggs and dry wine

Simple egg dough - very soft, plastic dough, lends itself well to rolling, cutting. Delicious dough and behaves well when stuffing with minced meat, boiling and freezing.

Kefir dough - amazing dough! very soft, plastic dough, lends itself well to rolling, cutting. Delicious dough and behaves well when stuffing with minced meat, boiling and freezing

Dough on eggs and dry wine - the dough is dry and can break due to the high presence of eggs. It rolls out normally, tasty, and behaves well when boiled and frozen.
Kneading the dough in a bread maker (water 100 ml):
I put everything into the bread maker in Pizza mode, when the bun starts to form, add 2 tbsp. grows oils and then turns (hammers) the dough, but only before heating. Then I take out the dough and put it under the bowl for proofing for about 20 minutes, and then I work with it on rolling. The density and thickness of the dough can and should be regulated by adding flour during kneading.
First, put 500 grams of flour, and then it will be clear how much more flour you need to add to get a very thick and dense dough.
The bread maker will work hard and the dough should be tough.
If the dough is too sticky, you need to add more flour (a little), the sides of the bowl of the bucket should be clean (see photo). Check the texture of the dough with your fingers - the dough should be firm and elastic.
Knead the dough until smooth. The time is short.

Kneading the dough in the combine (water 150-200 ml)
Mix water, eggs, oil. Put dry sifted food into the bowl of the combine, add the liquid mixture and knead at the slowest mode of the combine until a bun is obtained, which will lag behind the walls of the bowl.
In the process of kneading, you can and should add flour to get a dense bun.
The density and thickness of the dough can and should be regulated by adding flour during kneading.
First, put 500 grams of flour, and then it will be clear how much more flour you need to add to get a very thick and dense dough.
The harvester will work hard and the dough should be steep.
If the dough is too sticky, you need to add more flour (a little), the sides of the bowl must be clean (see photo). Check the texture of the dough with your fingers - the dough should be firm and elastic.
Knead the dough until smooth. The time is short.

[Dough for dumplings, dumplings, ravioli, noodles, on eggs and dry wine]

Dough for dumplings, dumplings, ravioli, noodles, on eggs and dry wine

I read in the book "Culinary Secrets" a new recipe for the dough, which I present to you today. I want to say right away that the dough turned out to be very thin, rolls out well and is tasty when cooking products.
The dough in the book is stated as "dough for a perfect pasta"
Since we do not have all the products (flour) indicated in the recipes, I indicate those from which I made the dough, or which can be replaced.

What do you need…
Wheat flour -500 grams
Semolina flour - 200 grams. Can be replaced with medium-ground flour, durum flour.
Salt - 1 tbsp l
Eggs - 6 pieces
Dry white wine - 65 ml.
Prepare for the fact that you may need to add more flour to knock down a tight dough.

We do ...
The whole cooking process is shown in my pictures.
I prepared the dough in a food processor with a kneading hook.
But you can also make the dough in a bread maker.

1. Sift all the flour and mix in a bowl, add salt.

2. In a separate bowl, beat the white wine with eggs until foamy. The liquid will turn out to be about 800 ml, my eggs were large.
Try not using all the flour in my recipe to start with, and add flour as needed in case the eggs are smaller.

3. I pour the egg mixture into the bowl of the food processor to the flour and start kneading the dough. I do the batch at the lowest speed. Gradually, all the ingredients will gather into a ball, and during the kneading process they will not leave sticky dough on the walls of the bowl.
The harvester will work hard and the dough should be steep.
If the dough is too sticky, you need to add more flour (a little), the sides of the bowl must be clean (see photo). Check the texture of the dough with your fingers - the dough should be firm and elastic.
Knead the dough until smooth. The time is short.

4. Put the dough mixed in a food processor on the table. Now we knead the dough by hand from the edges to the center for several minutes in order to give the dough the shape of a bun, a ball and make the dough neat, elastic, smooth. Look at the photo.
The dough is ready!

5. Now the dough is supposed to rest and mature. Cover the ball with an overturned bowl and set it to ripen for 20-30 minutes, after which we begin to roll out the dough.

Dough recipe author's comment:
“I like to use a little white wine in the pasta dough. It gives taste and aroma to the dough, moreover, the alcohol in the wine, evaporating a little, makes the pasta more durable than the dough with an egg. I use quite a few eggs for tenderness and richness, but white wine adds flavor. "



Good pasta dough everyone

[Dough maturation and maturation]

Dough maturation and maturation



The dough lay under the bowl for 20-30 minutes.
All the ingredients in it became friends with each other, combined, distributed, imbued with the spirit of wine - the dough worked! The dough has become softer, more plastic.
Now you can work with the dough further and roll it into a paste.

[Rolling out dough on a typewriter]

Rolling out dough on a typewriter

We take out our Machine for rolling out the dough from the cabinets and closets!
I use an Atlas typewriter with a carriage width of 14.5 cm.
I roll out the dough in 3 steps on modes 1, 3, 7 - the dough is thin.

All machines differ from each other by the numbering of the rolling thickness values.
In my car this is:
1 is the thickest layer of dough.
3 - much thinner.
3. - even thinner. Such a dough shines through the pattern of the rug and is suitable for filling dumplings and cutting noodles.
Choose your dough rolling modes.

Also note that the dough always swells when boiling, so always roll out the dough thinner - but don't overdo it to avoid tearing the dough. (see photo)



I use the method of rolling the dough on the advice of the Author of the recipe - folding the dough into an envelopeand I will comment on this method and even share my impression.

1. Take a small piece from a large dough ball, just enough to roll this piece, cut into portions and have time to stick dumplings (dumplings) from it.
In the process of working with the dough, it can both soften and dry out - and a situation may arise when you do not have time to fill all the pieces, and the dough is no longer suitable - you will have to process and roll it out again.

2. First we knead a piece of dough into a layer with our hands, make a thick cake out of it, then pass it through 1 (thick) mode of the machine's rollers.
- We take it out and lay it out on the table, dust it with flour on both sides, fold it with an overlapping letter (to get three layers of dough), and in this form we pass it through the rollers again in mode 1 (thick).
- In this way (folding in an envelope) you need to pass the dough through the rollers 3 times.

3. then we roll out the dough in the usual mode - skip it once in mode 3 (less thick). At the same time, every time we dust the dough with flour - it will not stick to the rollers and the table.

4. Now roll out the dough in mode 7 (very thin). We get a very thin dough that can be stuffed with minced meat. The dough is plastic, thin, the edges are well held together, the dough can be stretched a little if necessary.
See the photo above.

Advice:
- Folding the dough before passing it through the machine means that the dough will be evenly stretched, so that the dough is flat and smooth.
- After being under the bowl, the dough becomes very soft and slightly sticky. Therefore, you can add density to the dough by dusting the dough with flour on both sides before each rolling on the rollers.
This method is also good when, for some reason, the dough turned out to be soft after x \ n (there is not enough flour).
- When a layer of dough comes out from under the rollers of the machine, it folds under them like an accordion, which can lead to sticking of the layer of dough and its rejection. Therefore, help the dough with your hand, when the dough accumulates, move the accordion apart, pull the dough along the table in one layer.
- When rolling the dough, try to distribute the dough over the entire width of the carriage (rollers), especially in the last rolling modes. The layer will turn out to be even, of the same width, it is convenient to work with such a layer further.

[Dumplings]

Dumplings



From these photos everything is clear and without my comments
If I have any questions, I will answer

[Minced meat for dumplings and filling for Russian ravioli (dumplings)]

Minced meat for dumplings and filling for Russian ravioli (dumplings)



Minced meat for dumplings



Structure:
Meat - 1 part beef, 0.5 pork, 0.3 lamb.
Additionally - onions, salt, spices, fresh dill, water.
I pass the meat through the fine grill of the meat grinder.
Finely chop the onion with a knife.
I mix everything and add the rest of the products, taste for salt, adjust the taste.
I add a lot of raw water so that the minced meat becomes liquid - this will make the dumplings with broth inside, the minced meat soft.
Mix everything well - the minced meat is ready!
In the photo, dumplings were boiled in chicken broth.

Minced meat for ravioli (dumplings)



Red fish with pineapple.
The original suggests using fresh pineapple and fresh salmon. I had neither one nor the other.
But, there were a few slices of lightly salted salmon and a can of canned pineapples.
Cut into pieces, added freshly ground white pepper, a drop of dried basil (green), a couple of tbsp. l. olive oil.
Let it brew for 30 minutes in the refrigerator, taste it - if necessary, add another drop of salt.
That's it, the filling is ready!
I have already taken a sample of dumplings (ravioli) - I liked it! Nice taste, delicate filling.
It is good to add such dumplings to fish broth or fish soup, 2-3 pieces per serving - it gives piquancy and pleasant taste.
In the photo, the dumplings are steamed, sour cream is added.

With fresh spinach and cheese.
Fresh or frozen spinach. I had 100 grams of spinach ice cream. Defrost the spinach, heat 1 tsp in a pan with butter until the liquid evaporates, cool.
Add diced homemade cheese (or dry cottage cheese, ricotta), some Dor Blue diced, ground basil, ground pepper, 1 small egg. Taste and fix if needed.
Mix everything well and gently and leave to infuse in the refrigerator.
Decent filling for those who love spinach and cheese.
It is also good to add such dumplings to various broths and various soups as an addition and as a spicy addition to a dish - 2-3 pieces per serving.
In the photo, the dumplings are steamed, sour cream is added.

Bon appetit to all

[Ready-made dumplings and noodles]

Ready-made dumplings and noodles

On the right, 3 rows - with spinach.
In the middle there are 2 poisons - with salmon.
On the left - with meat.
I put the finished dumplings and dumplings on a baking sheet and put them in the freezer to freeze, then put them in bags and store in the freezer until better times for use.





After cutting the portioned pieces for dumplings, strips of dough, various pieces remain from the sides of the layer, and the defective dough remains.
Do not throw away such dough residues. Fold, crush and place under a bowl of another dough - let the dough still rest and soften.
At the end of sculpting dumplings, pass such a dough through the rollers of a rolling machine (as described above), change the nozzle and cut the noodles or noodles.
Hang to dry in any way you can. I found one - a hanger for ties and belts!
I put the hanger hook on the table, put a heavy saucepan on top, and place the chopped noodles on the knitting needles.



Bon Appetit everyone!

[Dumplings with cottage cheese and apricots in curdled milk.]

Dumplings with cottage cheese and apricots in curdled milk.

Dough for dumplings, dumplings and kefir noodles

The principle of dough preparation, its laying, rolling is described and shown in the pictures by me above. Can be done in a bread maker or in a food processor.

Recipe:
Homemade curdled milk - 300 ml.
Wheat flour - 550-600 grams.
Salt - no
Eggs - no

Filling for dumplings:
Market cottage cheese (not liquid) 500 grams
Eggs - 2 pieces
Sugar, salt to taste.
Combine all filling ingredients and stir.

Kneading the dough in a bread maker. Then she took it out of the bucket, put it on the table under the bowl for 30 minutes. This is how the dough for dumplings (dumplings) looks like with yogurt. Very flexible and rewarding in work. And very white in appearance.



The dough rolls out well, does not break and sticks well when sculpting products.

These are the dumplings made from yogurt dough. Ready to freeze.


Dumplings with cottage cheese.
I made one part of the dumplings with cottage cheese. It's simple - roll out the dough, cut into squares and stuff with curd filling.
Now I boil the dumplings.

Attention - I use milk for cooking. Bring the milk to a boil, salt to taste and boil the dumplings in it. Boiled very quickly.

Serve the dumplings with butter and sour cream. These are the dumplings.
Well, and I can't tell you the taste of dumplings ... ... we ate like boas ....

The milk on which the dumplings were boiled can be cooled and further used when baking bread.



Dumplings with apricots.
I filled the second part of the dumplings with fresh apricots.
I put a piece of apricot on a square of dough, sprinkle with a drop of sand and pinch.

I also boil these dumplings in milk.

Then I put it on a plate. Now I make sprinkles - I grind the crackers, add a little sand, mix everything. I dip the dumplings in a rusk mixture and fry in butter or ghee.

I put the finished dumplings on a plate and sprinkle with a little walnuts.



These are my dumplings today! Miniature pies!

[homemade noodles]

I froze the dumplings, packed them and put them in the freezer for storage.
It turned out 60 pieces, with a total weight of 1200 grams.
Another 20 pieces were devoured yesterday by joint efforts.



I made from the remains of the dough homemade noodles - rolled out and cut through the noodle cutter.



The noodles are dry and look pretty decent.

And this is how the finished dried noodles behaved after boiling in chicken broth.



Not too soft and looks good too!

[Simple egg dough.]

Option three - Simple egg dough.

A simple dough on eggs is a very soft, plastic dough that lends itself well to rolling, cutting. Delicious dough and behaves well when stuffing with minced meat, boiling and freezing.

Recipe:
Flour - 500-600 gr
salt - 1 tsp
eggs - 2 pcs
water - 100-150 ml.
vegetable oil - 2 tbsp. l.
I indicate 100-150 ml of water - since the dough is prepared differently in the bread maker and in the combine.
The eggs hold the dough together, which is important when cooking products, and the butter makes the dough less dry and elastic. Proven by experience

Put the dough mixed in a food processor on the table. Now we knead the dough by hand from the edges to the center for several minutes to give the dough the shape of a bun, a ball and make the dough neat, elastic, smooth. Look at the photo.
The dough is ready!



Now the dough is supposed to rest and mature. Cover the ball with an overturned bowl and set in this form to ripen for 20-30 minutes, after which we begin to roll out the dough.
I cut the dough into several parts, into pieces that are convenient for me to roll out in the machine, and which are enough for one cycle of stuffing with minced meat, so that the dough does not dry out or, on the contrary, does not become more moist than necessary during the cutting process.
I again cover the rest of the dough with a bowl and store it under it from drying out.

How to roll out the dough can be seen here in pictures



Dumplings from Simple dough on eggs

The photo shows how I cut the dough into strips and the cutter itself (included in the set of the dough rolling machine)



Vareniki filling

Cottage cheese, granulated sugar, eggs, dried pineapples. Cut the pineapples into pieces and rinse well in hot water and dry.
The second option is to add fresh and frozen cranberries or lingonberries to the mixture.



Bon appetit everyone

[Slicing noodles]

Slicing noodles



I like to cut the noodles by hand, with a knife - as if it were a nightmare.
I roll out the dough, cut into strips, sprinkle them with flour, put the strips one on top of the other, and cut thinly with a knife.



Then I spread the sliced ​​noodles on a paper towel to dry.

These noodles are more like homemade noodles. And when you serve mushroom noodle soup - the first reaction from homemade eaters - Oh, homemade noodles !!!!.
And immediately I remember my grandmother's homemade chicken noodles, with fresh chicken (which was running in the morning), and always with homemade noodles, hand-cut. This is so at home !!!

They don't say that about machine rolling noodles, it looks more like Italian noodles in beautiful boxes that lie on store shelves.
Apparently I've already gorged on imported noodles for soup.

Dry the finished noodles on parchment paper and a paper towel (so that it absorbs moisture), sprinkled with flour. Dries well and quickly.
I keep dry noodles in a sealed bag. But first you need to dry it well from moisture. If I get a lot of noodles I store in a jar under the lid.
It turns out that such noodles are ready-made.



Over time, all the flour from the noodles settles on the bottom of the bag (can), but some part still remains on it.
Therefore, immediately before boiling the noodles, I put it in a sieve (colander) and pour it over very quickly with a stream of cold tap water. Do not boil the noodles with hot water.



And I immediately put it in broth (soup), stir it. The noodles are ready when they float to the surface, boil for a couple of minutes and you're done.



Bon appetit everyone

[zalina74,]

And, by the way, how do your dumplings not get wet while they lie before being sent to the freezer? After all, the filling is quite wet.

zalina74, I make dumplings and dumplings in portions - I do not roll out all the dough at once, but in separate pieces.

This allows the dough not to get wet, not to wind up, not to stick together while you are filling the products. I immediately put each portion on a baking sheet and put it in the freezer. I boil the last portion for food.

Like this

Got it, thanks. Apparently, my minced meat was very wet (I added water) or I rolled the dough too tonally: after lying down, the bottom of the dumplings soaked.

Good afternoon everyone! Tell me, why does the dough crack when freezing dumplings? I made the dough in a bread maker, rolled it out, as Admin advised, in parts and immediately put it in the freezer on a special tray for freezing

I suppose that this could be the case if the dough was kneaded very hard, or a lot of flour was added during the rolling process.

Honestly, I did not have this, and I always make the dough cool-plastic. There are times when I fold the rest of the dough and once again pass it through the rolling out, then yes, the dough is dry. I always use such a dough after rolling it onto the noodles.

Success

[Admin]

Admin, Thank you! I will try with a large water content (I took 2 eggs for 450 g of flour, 160 ml of water, 1 tablespoon of oil, although I also added 30 ml of water during the kneading process, it seemed to me that the bun was not forming). When rolling, very little flour was poured through a sieve, because the dough rolled out perfectly. It's a shame, damn it!

Admin, I tried to knead the dough in cotton for the first time, and decided on dumplings. But since you are my trusted authority on the site (I don’t want to offend other clever girls, but I always run to you for advice "first of all"), I looked at the test. In general, there is no curdled milk, and whey is always in full. Therefore, I risked a little adjustment and Hurray!
300 ml of whey, 550 g of premium flour and another 35 g of cl of butter.
It was kneaded smoothly, very soft, but finely elastic and strong. Why did you decide to share it ?, I really liked it. And after freezing the rest of the dumplings, they do not crack (probably due to fat).
And one more thing: for some reason, my mother always kneaded dumplings and dumplings without eggs, and I argued and argued that this was not according to the rules (she decided to argue with a professional baker). So she explained to me that eggs are not laid in all cases, and without them the dumplings dough is softer and softer (especially if they stand up and are not eaten right away), that is, they do not acquire hardness later, and with the same the purpose is to add oil to the dough.
I don’t know, is it worth trying the same for noodles? Or is it already necessary to have eggs?

[inusya]

inusya I adhere to the principle - if the dough suits me, I will use it for any purpose - dumplings, dumplings, noodles!

And I can give examples of when what kind of dough turns out.
For example, dough on kefir (without eggs) is suitable for dumplings (dumplings) and noodles - you can see my photos. And I really like this dough, it is very flexible and tender.
And for example, dough on eggs and wine, dry and not suitable everywhere, although it contains eggs.

Choose and rate

I can also recommend Tanyulia's Choux dough for roll - also tested and I really like it - I made dumplings, and meat roll, and noodles from it

[Admin]

Admin! Thank you for this topic. Here recently Gasha posted a master class on making manti roses ( Manty roses from Gashi ), and he sunk into my soul ... On Friday I was already ripe and ... You Gashu do you know? Gasha, she ... and in Africa Gasha... She has 500 grams of minced meat in her recipe (pork and beef 1: 1) ... Well, no, to write minced meat, 500 grams is written (pork and beef 1: 1) (this all goes in the intonations of the great story “no, to say, beer no, otherwise there is no beer ... ”). Well. Friday, I'm going to the store for meat for manti ... I had only 500 grams of this recipe in my head ... So I ordered 500 grams. pork and 500 gr. beef ... Do you know how our meat is weighed? Nothing that little more? Yes, absolutely do not care ... If only to go home quickly ... At home I was already with 1500 grams of meat ... Luka added ... Tortyzhke, and she writes that she loves with potatoes ... Well, I also added potatoes ... Well, in short, my minced meat turned out to be more than two kilograms !!
On Saturday night, I shredded it all. Throwing into a meat grinder - you don't need a big mind. On Saturday I got up and started rolling the mantas. I started with your recipe for a dough on water and eggs and a method for sculpting mantas roses from Gashi... At a certain moment it began to seem to me that this Gasha - this is some kind of my personal enemy, who squeezed into the forum, with the aim that I die in the kitchen ... I began to figure out who it could be ... But at the next stage it was no longer important ... I almost died ... Because the dough is almost over, but the minced meat ... almost did not disappear !!! At the last stage, I decided to take a break, and ran to the site ... And then a miracle happened !!!
Star posted master class on your vision of sculpting mantas ... After all, she doesn't have roses, but buds, but ...
I rushed to the refrigerator and was happy to find KEFIR there !!! It was stitched a little, but these are trifles. I kneaded a new batch of dough. Well, then she began to sculpt manti-buds in a master class Stars... When I made roses on Gachetthen put them on a saucer and in the freezer. Well, just if they are immediately put into a bag, then they will stick together, and if they are frozen in a bag, they will not stick together. By the time a new saucer with rose mantas was ready, the previous one was already frozen. But with manti-buds Stars... All three sections of my freezer were soon filled with saucers, plates, because they were molded much faster than mantas, but ...
The dough was already running out, but the minced meat - no !!! The amount of minced meat seemed endless !!! In the end, I already began to figure out that dry white champagne is also dry white wine ... But did anyone make manti on champagne ... In the end, I dug up a bottle of dry red wine and decided that it would do ...
On dry red wine, I sculpted Geographic manti from Cakes …

Admin! I would like to express my gratitude to you for:
1. That the topic of dumplings / dumplings dough jumped into Unread just when I was thinking how to make this dough.
2. Despite the fact that we are Fugasca they did not share the crown of the most important magpie to the forum, but when I went into this topic ... I liked the design so much that ... well, it’s clear further. Still, the parallel visual design of the posts is of great importance ... It was it that made a strong impression on me.
3. Although this point is the third, but it is very important. Thanks for the tip of triple folding after rolling in the thickest position. The bed really becomes very flat and smooth. This advice is still good at the very end, when a pile of scraps transforms into a kind of flat jellyfish with a large area and a bunch of holes. After folding three times and passing through the dough-making machine, the efficiency of the layer increases to a maximum.

I could also add thanks for a bunch of fillings, but ... for me it is no longer relevant ... MANTOV FOR THE NEXT FIVE YEARS I HAVE ALREADY STUFFED TODAY !!!

An absolutely creepy story ... it is already taken aback ...

Yes Hairpin, this is an adventure with minced meat: wow: Was it all disposed of or not: o If not, then add an egg, soaked white bread to it, knead it well and fry the cutlets You know how delicious and juicy they will be.

Hairpin!!!! You ought to be awarded the ORDER of the Mantor Oscar !!!!!! Well done, that did not give up .... but still finished them off (and not they you) And roses ...... just super !!!!_{I'm glad I helped you a little ...}

[Hairpin]

Hairpin, I will not delete the post - let it remain for the history of the site! She also laughed, groaned, giggled in pleasure!

About the topic and dumplings, I can say the following.
As far as I know, Admin will not give bad advice!
And before exhibiting their "works of art" they pass through my head, hands, camera, and the bellies of my household! If there is approval from all sides - then you can carry it to the forum!
And sometimes I write a recipe, but I make a comment that they say everything is fine, but .... and so on.

I received satisfaction from the gratitude - it means that everything is fine, everything worked out, the "instructions for action" are correctly written, and therefore such detailed topics (the costs of my profession) are also needed!
And dumplings-manti with roses in the freezer are also needed, they will not interfere! As for Vinokur: then there will be a surprise

Thanks for the kind words!

[Admin]

Good evening!!
Admin I will come to you with our mother thanks a lot for dumplings dough on curdled milk (I made it on old kefir), it is so tender, the dumplings turned out to be transparent and tasty, your dough has received a permanent residence permit in our house, from now on !!

[Hairpin]

Yes Hairpin you need to give an order, for such a feat, they killed
Admin I also really liked the recipe for kefir dough

[Hairpin]

Yes Hairpin you need to give an order for such a feat

A little more, and it would have been given to me posthumously ...

Romochka, I want to report my surprise! Three days ago I made dumplings on your kefir (which I blinded on whey instead of yogurt), but it so happened that I didn't use all the dough, they interfered, and I had to throw it a little in the hall under the film (don't throw it away) with thoughts - I'll come running - I'll finish it. In general, it was 3 days!
But my surprise was when I thought that I would have to throw it away, it probably turned sour, but it turned out - as soon as it was done !!! I added dumplings on it at 6 in the morning (there was a minced meat), it turned out super-gentle, and my husband was surprised: "When did you have time to knead the dough so early?" .......
It turns out that there is no limit to culinary tricks (I certainly didn’t admit my forgetfulness) and I, with a modest sigh, made Cinderella's eyes and replied: "Everything is for you, dear, everything is for you." So, Admin, you can start a notebook called: RECIPES FOR SAVING A FAMILY.
Thanks again! Truly - live and learn!

Today I was kneading dough for dumplings (on kefir), sculpted - I got great pleasure, the dough is so pliable in sculpting. It was not aired, it was easily molded, not a single dumpling was torn during cooking. And delicious dough! During the process, I constantly recalled the author-Admin with gratitude.
This is not the first Romin recipe that I use, I am very grateful to the author for his generosity, for his willingness to share proven recipes.

Cook with pleasure and bon appetit!

Thanks for the kind words

[Buckwheat dough]

Based on this recipe for noodles Simple dough on eggs https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

Buckwheat dough
And we replace part of the wheat flour with buckwheat 50x50%, the rest according to the recipe.

Rice dough (recipe from the Deli):
wheat flour - 1.5 cups
rice flour - 1 glass
corn starch - 2 tbsp. l.
water - 2 glasses
vegetable oil - 1 tbsp. l.
salt
In a bowl, combine rice flour, wheat flour, and starch. Stir constantly and add water. Add oil and salt and stir. Cover and set aside for 1.5 hours.
Boil water in a large saucepan, place a lightly oiled tray on top, and add a small portion of the dough. The dough should be spread in a thin layer over the tray.
Cook for 5 minutes, then transfer the tray of dough to a bowl of ice water. While the first serving is cooling, prepare the second (if you have 2 trays).
Pry the cooled “pancake” with a greased spatula, carefully roll it up in several layers and transfer it to the work surface. Cut the folded pancake into ribbons of the desired width.
But, you can try to make the dough for rice noodles in the usual way - just add rice flour to wheat flour, and then, as usually described on our forum, see the link above.

Try

:) I also saw it is made from ground millet ... from rye flour ... in general .. with what toko do not do wherever you can find proportions

You don't need to look for proportions!
You need to choose for yourself and see what happens and each time improve the properties of the dough and finished noodles.

Try proportioning flour first:
wheat - 1 glass
other flour - 0.5 cups
the rest - as in a regular noodle recipe, see the link I gave above.
And we do, and we look at the taste, and we correct!

[Admin]

Admin, came to you to say thank you for the kefir dough! I made dumplings from it, mine really liked it. The dumplings turned out to be tender and tasty!



I didn't have time to take a picture in finished form.

Romchka, can I torment you a little with questions?
I recently bought a pasta machine, I have never made noodles before. Now I'm mastering it - I made noodles according to your recipe from a simple dough and from the remains of the dough on kefir. In general, I liked it, but I would like to clarify how thin the dough needs to be rolled out, how long is it better to cut the noodles and how to lay it out and dry it correctly? Does it need to be stirred during the drying process?
I made it fragile (maybe rolled it thinly) and when I try to mix it, it breaks. And how much can you store?
Maybe these are stupid questions, sorry. But I would like to receive advice from you and learn how to properly cook noodles.

[Vitalinka]

Vitalinka, THANK YOU!

If the dough breaks, you may have made it too tough.
Try to stand the dough under a bowl so it becomes much softer and more elastic.
Try rolling out small pieces and start rolling with a thicker setting and gradually work down to a thinner setting. It does not need to be rolled too thin, it can break during filling and cooking.

You can see the topic about noodles here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

As a rule, I make noodles from the remains of dough for dumplings, dumplings.
You can also make special dough.
The noodles can be cut either by hand or by rolling, the length of the noodles is as you wish. The noodle dough should be thin, unlike the dumpling dough.

Noodles are noodles, I cut the strips, then I cut the strips into thin noodles.
Noodles are a dehydrated dough and will always be brittle and brittle, especially when cut into long strips.
I make short noodles so they keep well when dried.
I store it in a bag, in a jar in a closet.
I do not do much, so it is not stored for a long time. And so - what will happen to her if the dough is completely dehydrated?

[Admin]

Admin! And if I suddenly do all this, how long can I keep all this in the freezer? Or not at all?

Can be kept in the freezer!
How many, I will not say for sure, but I kept it for about 2-3 months, until I used it a little.
The quality has not changed.

While there is no Admin, you can, - I will answer Drying in the dryer several times. Not everything reaches the dryer, it is eaten faster ... The quality of drying in the dryer is "Excellent." .. Then I put it in jars Ikeevsky, stored - excellent ...

I made dumplings yesterday. The recipe from here is a simple dough on eggs. Kneading in HP for the first time: yahoo: I have not seen such a smooth and elastic dough. I tried out the new dough rolling attachment too. Made on a plastic dumplings mold. I have never made so many dumplings. Thanks for the recipes and cooking techniques!

[Admin]

Admin, please tell me about the kefir test. Can you use kefir instead of curdled milk? I have yogurt, but it's thick, there are spoons of it. Yes, and in general I wanted to know exactly about kefir
p.s. how many mines to cook dumplings?

Honestly, at home, I do not see the difference between yogurt, kefir, plain yogurt? Everything goes into business, into the dough.

Feel free to use any fermented milk product, try and decide for yourself what is best for you

[mom Julia]

Thank you)
Can you use cornmeal, for example? My child is allergic to gluten.

mom Julia, well, it's up to you, it's hard for me to give advice of this kind

If there is a need for this, you can try any flour and any methods to achieve a positive result.

Why not make the dough in 19-Dumplings mode (kneading 20 minutes)

Your right

1. I do not use a x / oven, because I am baking bread in the oven now.

2. I am not always satisfied with kneading the dough in a x / oven, if you make the dough a full cycle - the dough gets aired during the settling, and I don't want to knead the dough for so long.
In a food processor (and in a blender bowl), I quickly knead the dough until it is smooth (no more than 5 minutes), and then remove the bun under a bowl, where it ripens and becomes soft as needed.

Well that's my opinion and my experience with the test

[Admin]

But, I can not be turned off the path, x / bake on vacation, I played enough Bread and I do everything else in a combine

Admin-Tanya, completely in solidarity! I did not think before (when the bakery appeared) that I would want to replace it with a manual method. But no. As soon as I tried to bake bread in a new oven, now I completely understand you. I bake, of course, in cotton, but rather out of necessity when it is necessary quickly and there is no time. And so I just knead more for pizza dumplings or baked pastries on Dough.
Oven bread - WITHOUT options - something else!

Hello everyone who reads my request. Today I bought a dough rolling machine and decided to try it. I kneaded the dough according to the Admin recipe (all by weight), but when swinging, the dough is like lace, and not in one layer. Please tell me what's wrong? Thank you so much.

There is little flour in the dough. Dip your dough piece directly into flour. And start with the thickest dough. Sprinkle generously with a sieve before each rolling. Rolled once, then again at this thickness.Sprinkle flour on the dough again and roll it on the next division, also twice. And so, until you get to the thickness you need.

Admin, thank you very much, very useful information for me! I also have a long overdue question here, maybe it will finally be possible to resolve it. Very often, semolina is found as an ingredient in translated recipes for dough for Italian pasta. I suppose that this is still an unfortunate translation of "semolina", that is, there must be durum flour. Nevertheless, some recipe authors argue that you need to take semolina. I understand that the question is abstract, everyone can suggest what he sees fit. But still, I'm interested in listening to different opinions: is pasta with semolina really a version of traditional pasta, or an innovative product of the Russian bottling?

ROMA, what kind of dough sheeter do you have? going to buy something like that.

Here in this post you can see my dough sheeter, but I bought it a hundred years ago, but I know that Italy



https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

colored ravioli

There 🔗 how to make green spinach dough for noodles

So I liked the video about striped dough, which I could not resist and decided to try to make, at the same time I cut colored noodles

Thank you very much for Temko! The topic of dumplings and dumplings in the family is hot, because we sculpt them with everything that is in the house For the last two years I have been making custard dough, a glass of flour, I pour a glass of boiling water, when it cools down, one egg. In the process of rolling, we already add flour to the desired plasticity. The dough is excellent. But after temka I really want to try it on kefir! And how does it behave in freezing? And in general, which of the proposed options is better for freezing?

All options are good, already tried in the freezer. But which is better, it's up to you to judge, for your own taste

Choux dough on boiling water is with us, including mine Choux dough for noodles, dumplings, dumplings https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136169.0

Cook for health

In my HP program "yeast dough", kneading 25 minutes, proofing 20, kneading, lifting 45. If this program. to cook the dough on kefir, to withstand it all or after kneading, or to remove and remove it "under a bowl"?

Dumplings, this is not yeast dough!
It is enough to lay in all the products and make a quick kneading so that the flour rolls into a lump, this will take less than 25 minutes. As the dough breaks down, pull it out, knead it with your hands in a neat ball and under a bowl.
Just make sure the dough is thick.

Here is a recipe for dough in a blender, just in 1 minute of mixing "Fast homemade noodles" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169674.0

Exactly the same as with regular wheat flour. For 100 grams of flour we take 1 egg and a drop of water, if required
Roll until the dough is elastic, then let it rest under a bowl and roll it out.

Tanya, hello! I really like the noodle dough on some eggs (well, maybe a gram of water there). Tell me, please, if I immediately cook from it a large amount of noodles, all kinds of macaros and turntables on the machine, then what should I do with it if I want to freeze it for future use. Well, sort of, how to shoot right away, so that it will last for a long time. Do they need to dry first? Or dry it completely, in the oven, for example? And then in bags and in the freezer? Or how? And yet, how much do you think products made from such dough can be stored in the freezer without losing quality?