Competently executed process of production of home-made dumplings will allow to receive a tasty and qualitative dish. A considerable role is played at the same time by the correct molding of a popular product.
How it is correct to close up dumplings? It would seem, this occupation doesn't mean any special knowledge. I rolled dough, I cut out from it circles of the necessary diameter, I put on each a little forcemeat, I connected edges, I pressed them properly – and everything, the product can be lowered in the boiling water. But any skilled hostess will confirm that the result of performance of this of a simple, at first sight, stage can affect taste and quality of future dumplings directly.
Edges of dumplings
For a start it is necessary to remember: edges of dumplings have to be stuck together on conscience. If when cooking an edge disperse, and forcemeat will fall out in broth, the taste and appearance of a dish will be hopelessly spoiled. It should be noted that the ability of the test to sticking depends on a ratio of water, flour and eggs.
If edges of future dumplings connect hardly, it is better to grease edges of circles from the test with a small amount of water or egg. During the work with very soft and sticky dough there can also be problems as in this case formation of a product is at a loss. Here it is possible to advise to add a little flour and to knead dough once again or to roll it, having properly powdered a board surface with the same flour and periodically overturning layer at expansion. The following widespread problem – inaccurate and big places of connections. Strangely enough, it also affects quality of a popular product. It is noticed that dumplings with small and accurate "seams" are more tasty than some dumplings with widely closed up edge. Therefore try to press an edge of circles finger-tips, without allowing at the same time admissions in connection.
Ways of a molding of dumplings
Experienced culinary specialists do sometimes figured edges by "braid", as at vareniki. In principle, it is also easy to master this way, there would be desire. When using this method it is necessary to adhere to a certain order. On the middle of a circle from the test put forcemeat, connect edges, forming a dumpling in the form of a half moon. After that walk on "seam" once again, taking accurately edge of the test and wrapping it a little on one side. The received "braid" shouldn't be very thick, but any will be suitable for the first experience, the result reminding figured connection. The well-known Siberian dumplings differ in the small sizes and are molded a little in a different way. In the beginning, also forcemeat is put on the middle of a circle from the test, then edges connect. For achievement of the rounded-off form the opposite ends of "half moon" nestle to each other. Now the molded dumplings give all the best on the surface "powdered" by flour, it is desirable in one row.