How to shape the dumplings by hand and with using different devices

Dumplings — not just a national, but a real family dish. The tradition of making dumplings with the whole family for everyday or festive table is still alive — of course if you prefer homemade, not store-bought. But how to cook a hearty meal for a large family, spending a minimum of time? Need to learn how to sculpt dumplings in simple ways.

. . Easy to prepare

The dough was pliable for sculpting, it is best to observe when it is cooking these proportions: six parts flour to one part water. If needed, flour can pour, but gently so the dough doesn’t stick to the hands, and at the same time was not too thick. Salt the water, add the egg and pour the liquid into the flour, mix it all in a bowl and place the kneading on the table, dusted with flour.

The dough will be more supple, soft, if with him a long time to work. Knead until then, until it will hold shape. Then wrap in foil or cover with a damp towel and put to “rest” for an hour to homogeneity.

Cooking by hand: “in Russian” and “Asian”

It would seem that many people know how to sculpt dumplings with your hands: the ways passed down from generation to generation. But maybe you should pay attention to some little tricks.

The traditional way

If this method is your favorite? They are often used, for example, in restaurants, serving Russian cuisine. Recommend if you have not tried this yet.


  • Roll out dumpling dough is a smooth layer with a thickness of about 3 mm. At this time do not spare flour to “podpis”. Don’t be afraid of excessive stiffness, since the dough is already settled, will provide a bit of moisture and stick. Rolling several times invert the layer.
  • Cut out the circles layer using thin-walled glass or Cup, gently stretch them with your fingers. The side facing the table, turn over, put in the center of the circle a little bit of meat (quite a teaspoon).
  • Fold the circle in half, close up along the edges and join opposite corners.
    Lay out the dumplings on the surface, sprinkle with flour to prevent them sticking.
  • The edges didn’t razladilis (especially if you sculpt large dumplings with a decent amount of toppings), they can lubricate the egg yolk or just cold water.The Japanese way

    Japanese dumplings called gedza is a cute ruffled “crescents”. They are molded from elastic dough manually is quite an interesting method.


  • Roll out the dough, cooked the recipe in a very thin layer.
  • Cut glass circles. Put in the center a teaspoon of filling and bring the edges up.
  • Make at the forefront gedza folds like a pleated fabric, and then tightly connect the edge with a smooth rear edge.
  • The original dish, thus prepared, looks good and perfect for the holiday table.

    A quick way of sculpting dumplings

    It may seem that this method is more complex than other ways of sculpting dumplings, but in fact he is quite “fast”. It can take even experienced Housewives used to cook differently. Time it will take a bit (with proper skill at rolling, you will spend about ten minutes), since you don’t have to work on circles one by one. After this will only sculpt.


  • A thin layer of dough sprinkle with flour and roll roll.

  • Slice the resulting roll crosswise into small pieces, no wider than 3-4 cm, and then expand these rolls to make ribbons.
  • Exactly fold the ribbon on top of each other and slice them across into squares.
  • Put stuffing in centre, fold the squares in half and semipelite edge on three sides, and then lower a couple of corners tightly kaleita with each other. Can be folded on the diagonal — you get a triangle — and just to link a few corners.
  • The dough doesn’t dry out, cover already cut the squares with a damp towel and alternately pull them out during the molding of the dumplings.Helpers in the kitchen

    All who cherish the time and their own strength, has invented a special device for making dumplings at home. Handmade — classic, but there are always those who would like to facilitate work in the kitchen — from making the dough before actually sculpting.

    It should be borne in mind that the machine for making ravioli at home involves the use of a test mix for this recipe:

    • flour — 450 g;
    • salt — 0.5 teaspoon;
    • water — 250 ml;
    • vegetable oil — 1 tablespoon.

    The dough is loaded into the machine for making ravioli at home, it is recommended to do the most “tight”, but at the same time elastic. Subsequently it should not be soft after boiling. For this is good flour.

    The automatic machine is mounted on a table clamp, like the grinder has a cord to connect to the mains. Using pelmennica you can prepare the dough and get 15 kg of food.


  • Roll the pellet in the washing machine and lay them in the head.
  • Place the prepared stuffing in a special tray.
  • Turn on the machine and wait a while until she separated blanks and “wrap” them in the stuffing.
  • Lay out the dumplings with a notched edge of the plate or sheet.
  • There is an option for such a machine for molding dumplings at home — it’s not electric, is made of wear-resistant non-toxic engineering plastics and stainless steel, it has a handle. The device allows to produce 12 kg of finished product per hour.


  • Roll out the dough on the shafts of the machine in two layers.
  • Load the meat in the container using the measuring spoon.
  • Twist the handle. Two roller devices seized and pressed to each other leaves of dough, between sheets sealed in the meat cells, and the seam comes out from under the shafts of the machine.
  • Separate the cells from each other using conventional or disk knife.
  • In dumpling making, in principle, there is nothing particularly complicated. And if you have a machine for production of pelmeni at home, it can further facilitate your work in the kitchen.

    Housewives know very well how to sculpt dumplings, but maybe some of the tips will help to make this painstaking process a little nicer and more diverse, while also reducing the time until the delicious result on the dining table.

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