Homemade dumplings in a dumpling maker

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make homemade dumplings in a dumpling maker? Prepare the indicated products. I have homemade minced chicken/pork, with onions and garlic already added. You can use any minced meat for dumplings. High-grade wheat flour, the amount of flour indicated is approximate, a little more may be needed - for the dough and for rolling out the dough, laying ready-made dumplings, etc. Vegetable oil, warm boiled water. C1 took the egg.

2. STEP 2

   

   Dissolve salt in warm water and, if desired, a little ground black pepper. Sift 3.5 cups of wheat flour into a deep bowl, make a hole and break a clean, raw chicken egg into it. Stir with a spoon or fork. You may need more or less flour. Focus on the desired consistency of the dough.

3. STEP 3

   

   Pour in warm water with salt, vegetable oil and knead the dough. If necessary, add flour to bring the dough into a ball. It should be elastic and elastic. Wrap the dough in a bag or cling film and leave on the table for 30 - 40 minutes.

4. STEP 4

   

   If you have minced meat without onions and garlic, then add chopped vegetables (it is better to cut finely) into the minced meat, add salt and ground black pepper. Stir evenly.

5. STEP 5

   

   I recommend using a metal dumpling maker, it is stronger and more convenient to use. I only have a plastic one at home. Sprinkle the dumpling maker with flour - this is done to make it easier to remove the finished dumplings.

6. STEP 6

   

   Divide the rested dough into two or three parts. Sprinkle the table with flour and roll out the dough (part) into a thin layer. Sprinkle the dough and rolling pin with flour to prevent it from sticking. Place the rolled out layer of dough on the dumpling maker.

7. STEP 7

   

   Use a teaspoon (half a teaspoon at a time) to place the minced meat into the indentations, slightly pressing them into the dough. At the same time, try not to place the minced meat on the edges of the recesses, otherwise the dumplings will turn out fragile and will fall apart during cooking.

8. STEP 8

   

   Roll out the second part of the dough into a thin layer and cover the dumpling with minced meat.

9. STEP 9

   

   Sprinkle this layer with flour. Using a rolling pin, first lightly and then harder, roll out the dough on the dumpling maker. You need to roll it out so that the dumplings along the edges of the dumplings become visible.

10. STEP 10

    

    Skim off excess dough. And shake out the dumplings onto the table by turning the dumpling maker over. If this turns out poorly (it’s worse in plastic), then you can help with your hands without damaging the dumplings.

11. STEP 11

    

    Place the finished dumplings on a board sprinkled with flour, not allowing them to come into contact with each other. Dumplings can be frozen by placing them in the freezer first on the board (or if there is a special compartment for dumplings), when they are frozen, put them in a bag. Or better yet, boil the dumplings immediately.

12. STEP 12

    

    To boil the dumplings, place water over high heat, add salt, bay leaf and black pepper. When the water boils, drop the dumplings into the water one at a time, stir the dumplings repeatedly to prevent them from sticking together. Reduce the heat to medium and wait until the dumplings float to the surface.

13. STEP 13

    

    Remove the finished dumplings with a slotted spoon into a plate and serve. You can offer sour cream and fresh herbs. Homemade dumplings can be safely offered to children.

Comments on the recipe

Freya

08.12.2023

4.7

I think everyone will agree with me that homemade dumplings are more tasty and their dough is more tender than store-bought ones. To prepare homemade dumplings in a dumpling maker, I prepared the necessary ingredients. First I started testing. I dissolved salt in warm water; I did not add ground black pepper. Sifted 3.5 cups of flour into a deep bowl, made a well in the center, broke an egg, and stirred with a fork. I also added water with salt and vegetable oil and kneaded the dough. You may need a little less or a little more flour. The dough turned out elastic and elastic. Covered it with cling film and let it rest on the table for 30 minutes. In the meantime, I got busy with the minced meat. You can use any minced meat. I have chicken. I added finely chopped onion and garlic, a pinch of black pepper and an egg. I mixed everything. I took the dough and divided it into 3 parts. I rolled it out with a rolling pin into a layer so that its diameter exceeded the diameter of the dumplings. She placed the layer on the dumpling maker and began to place 0.5 teaspoons of minced meat into the cells. I also rolled out the second layer and covered it with the layer of minced meat. And carefully rolled it on top with a rolling pin. I removed the excess dough from the edges. She turned the dumpling maker over and shook out the dumplings. She sprinkled flour on the table and laid dumplings on it. Some can be cooked immediately, and some can be frozen. The taste is amazing, the dough is soft. My kids even asked for more.

mother of a sweet tooth

08.12.2023

5

It's really delicious - homemade dumplings! I recognize my old Soviet-era assistant in the photo. I’ll have to dig it up on the mezzanine and remember the old days, otherwise I’ve become too lazy to tinker with small dough products lately.

olgay198108

08.12.2023

4.6

This is a rarity))))) Nostalgia)))

Ira

08.12.2023

4.6

How great are the dumplings in this form! I also have one, but for some reason I don’t use it, but I should. Thank you very much for the tip and recipe, especially for the necessary tips!

NiCa

08.12.2023

4.5

Well, wow, I thought that everyone had forgotten about our aluminum dumplings, but then I saw this recipe! Homemade dumplings are prepared in a dumpling maker many times faster than by hand. Usually the whole family is involved in the modeling process, but here, thanks to this recipe, I remembered my faithful assistant. Everything new is well forgotten old. Thanks to the author for this wonderful recipe!