How to sculpt dumplings to make them beautiful. How to make dumplings? Form for dumplings. Handmade dumplings. Rybka's method of making dumplings

There is no such person who would not love dumplings. Everyone has known this dish since childhood. With butter and sour cream, with potatoes or cottage cheese - they are very attractive in any form. Just the sight of them makes your mouth water. And their appearance can be not only classic, but also very original! And if you want to please your family with something traditionally tasty, but with an unusual presentation, it’s time to learn how to sculpt in a new way!

One of the classic ways to make dumplings is with a braid. The edge is well secured and very effective. At first, this method of sculpting may seem difficult, but if you get used to it, it will turn out faster and better.

Instructions:

Advice. When working with a dumpling, move it, gradually turning clockwise, and not the leading hand, which performs the action. This way it will turn out smooth and beautiful.

Braided crown

Before making dumplings, decide on their shape. Usually it is semicircular, but it would be even more original to make a circle. And you can decorate it with the same braid.

Instructions:

Advice. A braid with thin frequent links looks very impressive. The more often you make tucks, the smaller and more delicate they will be.

Herringbone

If the question of how to make dumplings still bothers you, you can try a new option - the Christmas tree. It is suitable not only for dumplings; dumplings and even manti are pinched this way!

Instructions:

We handle the dough as usual: roll it out with a rolling pin and cut it into a glass.
Lay out the filling. In this case, it makes sense to save it, especially for the first time, it will be more convenient to make dumplings. By the way, it’s better to sculpt them by weight rather than on a board - it will turn out much neater.
Fold the dough in half, but do not join. The first tuck needs to be pushed inward.
Next, we grab one edge of the circle, push it inward and sculpt it to the center and the previous tuck. We do the same on the opposite side: grab, pinch and sculpt to the center.
Thus, making tucks on both sides, we move forward to the end.

Quick ways

It’s now clear how to make dumplings beautifully and unusually. But this is a rather long and painstaking task. But what if you need to make them quickly? There is such a way! Instructions:

In this situation, it makes sense to roll out the dough layer in a certain way - in the form of a long, wide strip.
We place the filling throughout the central part, with a space of 3 cm between each portion.
Fold the strip of dough in half lengthwise so that the filling is inside, in the center.
The free edges around each portion of the filling must be sealed.
Using a glass, cut out semicircular dumplings.

Another quick method involves cutting square dumplings:

Here you will need 2 strips of test.
We put the filling on one according to the scheme from point 2, cover it with another layer on top.
Carefully press the dough around the filling with your fingers and make square dumplings by simply cutting the dough into squares.

Advice. If you want to decorate the flat edges of the dumplings, use a pasty knife to make them wavy. You can also take a regular fork and squeeze out lines-patterns with it.

In pursuit of the beauty of dumplings, one should not forget that the main thing is their taste! Therefore, be sure to pay due attention to the selection of high-quality and fresh ingredients. Don't miss out on the various sauces and dressings. Let these pleasant additions be bright and piquant. Then they will help make the dish even more expressive.

Which dumplings do your family love most?

How to make dumplings: video

Nadezhda, a site visitor, asks about how to beautifully pinch dumplings or dumplings. My grandmother taught me how to beautifully close dumplings when I was a child. In this way I pinch not only dumplings, but also pies, and decorate the edges of butter pies. However, I prefer to close the dumplings in the usual way so that they are 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, add salt and pour into a bowl. Add as much flour as the dough takes. It should not be very tough, elastic, and easy to roll out. If the dough has to stand for a while, then it should be covered with a towel. After that, let's take on the minced meat. I love dumplings with mixed minced meat: beef, pork and always some 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 finely chopped onion. There can be a lot of onions, like in manti. Salt, black pepper. I do not add bread or a loaf soaked in milk. For juiciness, you can grate 1 cabbage leaf or take 2 tablespoons of semolina. Be sure to add a clove of finely chopped garlic.

After the minced meat for dumplings is well mixed, you need to add milk to it in small portions and continue to knead it all the time. Milk may take 1 - 2 cups depending on the meat. As a result, the minced meat should be fluffy, so that it can be easily scooped up with a teaspoon.

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

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

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

We perform all subsequent steps in the same way. Depending on the angle of the thumb, different braids are obtained. Then we close the edges of the dumpling to make a round dumpling.

Dumplings can be cooked immediately or frozen. It should be frozen in layers on a flat tray. Once frozen, they can be poured into one bag and stored in the freezer.

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

Bon appetit!

In order for a dish to please your household, it must not only be tasty, but also beautiful. Effective presentation is half the battle in cooking, especially when we are going to feed little picky and picky eaters. This also applies to dough products. And if we want to surprise our loved ones, let's figure out how to sculpt dumplings beautifully, but so that they do not fall apart during cooking and are completely cooked.

There are many options for making dumplings - it all depends on your imagination and the amount of free time. Get the whole family involved and you'll have a wonderful evening, topped off with a delicious and beautifully presented meal. So, let's learn how to make beautiful dumplings in several ways at once.

Before considering how to make dumplings correctly, and which methods are the most convenient, you need to take into account several important nuances, without which nothing may work:

knead the dough for a long time (at least 10 minutes) until the large air bubbles inside it disappear;
for greater elasticity of the dough, you can add a little vegetable oil to it;
after kneading, put the dough in a warm place (or refrigerator, depending on the instructions in the recipe) for about half an hour so that the gluten disperses and the dough becomes even more elastic;
for better performance of artistic modeling, make identical circles (slightly larger than on dumplings), rolling out the dough into a large layer;
If the filling has leaked onto the edges of the dough and it does not want to stick together, generously sprinkle the edges of the dumpling with flour and try to mold it again.

squeeze the edges well

squeeze the edge with two fingers, thumb and forefinger, to make a “lobe”

step back a little from the edge and wrap the lobe, pressing well

this way the following lobe is obtained

Traditional braid

The classic way to make dumplings is with a braid. It’s fast, beautiful, and the products themselves are less susceptible to coming apart during cooking. At first glance, this sculpting option may seem complicated, but in just a few minutes you will become a real professional in sculpting dumplings with a braid.

Preparation

Roll out the dough into a large layer and make identical circles with a glass or a special mold. The diameter should be at least 8 cm, since you need to take into account the space for the pigtail.
Spread out the filling.
If you are right-handed: take the filled circle in your left hand and bend it in half (if you are left-handed, then vice versa).
Before making the dumplings with a braid, firmly connect the edges of the dough. Go over the edge twice to make the base of the braid thinner and wider so that it is easier to shape and not too thick (a thick braid may not cook through).
Fold one corner with your thumb and forefinger (thumb on top, index finger on bottom), and this will create an “ear.”
Fold the edge of the “ear” again, and you will get a new “ear”. You should press hard enough so that it looks beautiful and the braid does not unravel during cooking.
In this way, continue modeling to the other corner of the dumpling. The end result should be a beautiful braid.
During “weaving”, move not the hand with which you bend the edge, but the one in which you hold the dumpling (if you are right-handed, it will turn clockwise) - this way the weaving hand will work more smoothly, and the modeling links will turn out to be as identical as possible.

If you want a more lacy braid, make more frequent clips and the braid will be smaller. Don't be discouraged if you don't manage to make a perfect braid on your dumplings the first time. Just a few dumplings and you will quickly learn how to do a classic braid.

Original version

The traditional shape of dumplings is half-lunar. But no one forbids us to make it, for example, round, and at the same time decorate them with the same traditional braid.

Preparation

Roll out the dough into a thin layer and cut equal circles with a glass.
Take one circle in your hand, put the filling on it and cover with the second circle.
Firmly mold the edges of the product in a circle.
Now you can twist the dumplings in the same way as ordinary half-lunar ones: bend one section, pressing it firmly, then the next corner, and so on in a circle.

Herringbone

The beautiful modeling of dumplings is not limited to the usual braid. There is another way to beautifully pinch dumplings - this is a Christmas tree. By the way, this method can be used to make not only dumplings, but also manti and dumplings.

Preparation

Make a thin layer of dough. Cut it into equal circles using a suitable sized cup or special mold.
Take one circle of dough in your hand and place the filling in the middle. Do not put too much, especially if you are doing this kind of modeling for the first time. It is better to sculpt by weight - this way the products turn out much neater than on the board.
Make the first pinch in the usual way and push it a little inside the circle.
Grab one edge of the circle, pinch it and pull it towards the center, gluing it to the first pinch.
Do the same with the opposite edge - grab, pinch and glue to the center.
Gradually move forward along the middle seam of the dumpling. That is, you do not need to always attach the edges to the first tuck, but only to the previous one on the opposite side.

Fast way

You can quickly make dumplings by hand in a very simple way, but the products themselves will look very nice.

Preparation

Roll out the dough into an oblong layer (elongated oval shape).
In the center of this layer, use a teaspoon to place the filling into balls at a distance of about 3 cm from each other.
Fold the layer in half lengthwise. You should end up with a sausage with balls of filling inside.
Seal the free edges around the balls.
Using a glass, carefully cut into equal portions without touching the filling. You can also cut it with a knife - then you will get original square dumplings.

Another option for how to beautifully pinch dumplings without spending a lot of time - just mold a circle with the filling into a crescent-shaped dumpling and go through it with a curly knife for pasties. It's very fast and no less beautiful.

But remember that knowing and being able to beautifully make dumplings with sweet or savory filling is not enough. The main thing is that the dish is still tasty, and artistic modeling will advantageously decorate your masterpiece and will certainly make your household ask for more.

Compound:
3.5-4 cups flour
1 egg
1 glass of liquid (milk + water)
1 teaspoon salt

Cooking method:
I measure the flour into a bowl, add salt and mix everything well.
In a glass, beat an egg with a fork.

I also add warm milk and water (I take a little more water than milk), stir with a fork.

Pour this mixture into the flour and knead the dough with your hands.

You may have to add a little more water due to the difference in flour types. I take my time to knead the dough well right away. At first, I collect it in a small heap (everything down to the tiniest bit)

And I place it in a plastic bag for a couple of hours (I leave it on the table at room temperature).

It will sit there well, become softer and after that it will be easier to knead until smooth. The dough turns out soft and elastic.

Divide the entire dough into portions (you can roll the sausage and cut it into 4-5 parts) and put it back into the bag.

Then I form each portioned piece with my hands into a flat cake.

And after that, I roll it out into a layer with a rolling pin and cut out round pieces with a glass. I make them large (8-9 cm in diameter), because... When pinched with a braid, the size of the dumplings will decrease.

Add the filling and make the dumpling as usual. Today I had it with potatoes and cabbage.

Then we’ll go through the pinch of the dumpling again, making it wider and thinner. This is to prevent the braid from becoming too thick and rough.

Hold the dumpling in the air with one hand and make a pigtail with the other. The thumb (on top of the dumpling) and index finger (under the dumpling) work. With your other hand, twist the dumpling in the direction you want: in my case, counterclockwise.

For ease of photographing, I made the braid with my left hand. And you decide for yourself how it will be more convenient for you... I sculpt both of them the same way.

So, let's start. Use your thumb to lift the corner up

Press it down well

It turns out like this

To prevent the new tuck from being too thick, press it down again with your fingertips and at the same time pull back the ear (let’s call it that conventionally).

Using your thumb, lift the ear up and wrap it up

Pinching (or pressing)

I don’t think it’s worth commenting on each photo. You should figure it out from the photo. When you sculpt, you don’t seem to notice how each step is performed. Now I will write briefly.

After folding the corner, press it firmly, as if crushing it with the pads of your index and thumb, while simultaneously pulling it to the side. It turns out like an ear that you need to wrap again. And do not forget that it is not the hand braiding the braid that moves, but the hand holding the dumpling that turns it.

Every culinary guru knows that a properly prepared dish is only half the battle; it also needs to be presented correctly. Modern cooking requires inspired work on the presentation, especially when it comes to junior experts - children, who constantly find dozens of reasons for refusing the prescribed meal. This approach to preparing and serving dishes did not bypass flour products. Let's learn together how to make dumplings beautifully and creatively, so that during the cooking process the crafts do not become overcooked and cook evenly.

The variations in sculpting dumplings are strikingly diverse. With time and patience, it becomes possible to dream up diverse forms. By involving other family members in the production, the process will be much more fun. Therefore, you need to learn how to make beautiful dumplings in a previously unknown way.

Before mastering the master class on how to properly sculpt dumplings, and determining the best ways to do it, it is important to pay attention to the following nuances in preparation:

Spend more than 10 minutes kneading the dough until you can get rid of dense lumps and air bubbles;
A small amount of vegetable oil will make the flour preparation pleasant to the hands and elastic;
After kneading the dough, let it stand for 30 minutes. in the refrigerator or at room temperature (depending on the recipe recommendations), which will allow the gluten to swell and the dough to gain elasticity;
for artistic modeling, prepare equal round dough pieces (with a larger diameter than for dumplings);
The leaked filling can be sealed if you generously sprinkle the edges of the dough with flour and pinch it again.

How to make a braid

A simple way to make dumplings is with a braid. It is distinguished by its speed of execution, beauty, and during cooking the semi-finished products do not become soggy. Not everyone will succeed in creating the perfect dumpling right away, but after some attempts, the result of learning how to make dumplings with a braid becomes noticeable.

Prepare the blanks. To do this, roll out a piece of dough into a pancake 5 mm thick, make even, regular circles using a prepared glass or mold with a diameter of +/- 8 cm.
Spread out the filling.
Right-handers, take the dough piece in your left hand, left-handers - in your right. Fold the dough in half.
Before making the dumplings with a braid, you need to connect the edges of the dough. Form the dough well by going over it with your fingers twice. The round base should be thin and wide enough, then it will be more convenient to shape, the edge will not turn out to be too rough, which means it will cook well.
Now place your thumb on top of one corner and gently fold the dough, supporting it at the bottom with your index finger. You will be able to make an “ear”.
Without departing from the edge of the “ear”, wrap the dough in the same way to create another “ear”. You need to combine the dough with sharp movements and pressure. Then the braid will look clear and will not curl up during cooking.
In this way, continue modeling from edge to edge of the dumpling. The result is obvious: you will have a beautiful braid.
During the “weaving” process, the movement should be made with the hand that holds the dough, and not the one that molds it (for right-handed people, the workpiece in the hand moves clockwise) - the weaving hand will work smoothly, and the “ears” of the stucco molding will turn out to be as similar as possible.

Curly and gracefulstuccoThis will work if you do the “ears” (dough clamps) often. It is not always possible to make a perfect braid on dumplings the first time. With practice, you will overcome your inability to do a classic braid. It's very simple!

The original way

Everyone knows that the classic shape of dumplings is compared to a half moon. But no one will forbid you to experiment and prepare round-shaped dumplings, decorating the edges with a curly braid.

Roll out a piece of dough with a rolling pin into a thin pancake and use a glass to make blank circles.
Take one dough piece, place it inside the filling, and cover with the second dough piece on top.
Seal the edges of the future dumpling in a circle.
Start rolling the dumplings according to the already known algorithm: step by step, fold the edge of the dough with your thumb and press it to the base.

Herringbone

The beautiful modeling of dumplings has dozens of original variations. One of these is a fairly simple, but very beautiful variation of modeling - the herringbone. It is used not only when preparing dumplings, but also manti or dumplings.

Cooking method

Using any available tool, cut out circles for dumplings from the rolled out dough.
Fill one circle with the filling so that it does not fall out and does not interfere with working with the edges of the dough. This is important when doing this type of modeling for the first time. Create your creation by weight to make it more accurate.
Make the first clamp of the dough using the usual method, pushing the dough a little inside the circle.
Then pick up the edge of the circle, make a tuck again and pull the dough towards the center of the dumpling, connecting it to the first tuck.
The opposite edge should also be pinch and the dough should be pulled towards the center.
Gradually pinch the dough along the entire seam of the dumpling and attach it to the last pinch on the other side.

Fast way

You can quickly make dumplings without any skills in a simple way, giving beautiful shapes to your products.

Preparation

Roll out the dough, stretching out its shape.
At intervals of 3 cm, place the filling in small portions in the center of the prepared dough.
Fold the layer in half and lengthwise to get a sausage with the filling inside.
Seal the dough around the free edges of the balls.
Using a glass, cut the dumplings into equal pieces, but the main thing is not to get the filling caught. If you use a knife instead of a glass and cut everything lengthwise and crosswise in straight lines, you will make original square dumplings.

Rosette

Simple, fast, original - these are the main characteristics of this method of making dumplings. Relatives and guests will be delighted with what they see, and you won’t have to work hard to create a masterpiece

Method of preparation

Roll out the dough and cut into small even rectangles with a knife.
Place the filling in the center of the entire rectangle lengthwise, not reaching the edges.
Fold the rectangle in half and crimp all edges.
Roll the dough with the filling into a roll, pressing it against the surface so that the shape holds and does not fall apart.
Unfold the edges of the dough as if it were a fresh bud just opening.
Carefully place the roses in boiling water. Make sure that the products do not stick to the pan.

March 8

No less entertaining way of sculpting. Ready-made dumplings look like eights of dough, which made it possible to choose a symbolic name for them.

Cooking method

Prepare the dough in the form of small squares.
Spread out the filling.
Press the dough into the center so that it resembles the shape of an envelope, but with the edges raised.
Connect two edges on one side and two edges on the other.

Shell

The method is reminiscent of the classic one, but the dumplings will still look ordinary. The sculpting method is very simple, even a child can master it.

The dough pieces need to be round in shape.
Place the filling on the workpiece.
Fold the layer in half.
Start pinching the half moon so that one side remains completely flat and the other with folds. To do this, pinch the dough on one side with an overlap.

Crown

The sculpting method is similar to the previous one, but the result is completely different.

The dough will need a round shape.
Spread out the filling.
Pinch the dough into a half-moon shape, leaving smooth edges on one side and a crease on the other.
Bring the free edges of the dumpling together as you would for a regular dumpling.
Smooth out the edges of the resulting crown.

Let's show you another simple way to beautifully pinch dumplings: make a regular half-moon-shaped dumpling, and trim the edges with a curly pasty knife.

The main thing in the process of creating a masterpiece is not to get hung up on how beautifully to make dumplings with a sweet or simple filling. The food should be tasty and appealing to everyone, and artistic modeling is a filigree decoration of the main dish, which will make it a real holiday delicacy.

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