Modeling dumplings with a pigtail

Vareniki - very popular dish. They find a worthy place for themselves both on the everyday and on the festive table. And of course, I want the dumplings to look festive on the festive table.

Beautiful appearance will have a pigtail on dumplings. Sculpting such a pigtail is quite simple, the main thing here is experience and skill. It should be noted that the pinch in the form of a pigtail should not be thick, the preliminary pinch of the dumpling, before sculpting the pigtail, should be made wider and thinner.

This should be done so that both the dumpling and the pinch are cooked at the same time. After all, if the pinch turns out to be thick, then it will not boil as it should. And if you boil the dumpling longer, then the pinch will be ready, but now the dumpling itself can boil from long cooking. Now we will show you how to sculpt dumplings with a pigtail. step by step photo clearly and clearly show the whole process.

So in front of you step-by-step instruction how to sculpt dumplings with a pigtail correctly.

Hello dear readers. I am glad of our new meeting and I want to devote this meeting to the question: “How to sculpt dumplings beautifully”?

You ask: “Why did I decide to give this topic a separate article? After all, it will not affect the taste of the dish. - That's right, it won't affect, but originally molded dumplings, for example, with a pigtail, will give the dish an additional zest and increase the attractiveness of the dish.

And that will increase the appetizing of the dish. Such a dish is not ashamed to serve on festive table, because looks impressive and beautiful.

Also, unusual modeling can involve the whole family in this process: dad, grandmother, grandfather, and, of course, little fidgets.

This will not only allow you to have fun, but will also provide an opportunity to teach children something new, develop fine motor skills of fingers, and just be closer.

Let's learn about how to make dumplings and how to make it beautiful.

Pigtail dumplings

Pigtail dumplings are an easy way to serve a dish beautifully.

The method is not complicated, but for the sake of clarity of the process, I will sculpt the dumplings step by step using a photo, so that it turns out beautifully for you.

You can also watch the video, but if you don’t want to download the video separately, then you can see the whole process below, where there are step-by-step photos.

Step 1. Roll out the dough

Step 2. With a mug or a glass, we will make the same circles (with a diameter of 8 centimeters or more)

Step 3. Put the filling in the middle of the circle

Step 4. Blind around the edges of the dough

Step 6. With the thumb, we pry the part of the “ear lobe” up and pinch it, thereby making a new “ear lobe”

Step 7. Bend the new "earlobe" again

Step 8. So repeat this process as many times as necessary

Step 9. We make the required number of dumplings, and it should look something like this:

Step 10. Ready meal

For this serving option, dumplings were fried in a pan, and onion was separately sautéed and sausage was fried.

The original way of making dumplings

I cannot say why this method is called that, but such a method, in fact, is not much different from the above. This way of sculpting is very beautiful (in my opinion).

Step 1. Roll out the dough.

Step 2. Make identical circles with a mug or glass.

Step 3. Put the filling on one of the circles in the middle. Then top with the second.

Step 4. We blind two layers of dough together along the edges in a circle.

And finished like this:

Also you can watch the video

How to sculpt dumplings, a method - Envelopes

Envelopes are beautiful and original.

Step 1. We need two layers of dough in the form of circles.

Step 2. Put the stuffing for dumplings in the middle of the circle. Then top with the second one. Blind on the edges. Get a "flying saucer".

Step 3. Take the blinded edge of the "flying saucer" with the thumb and forefinger from two opposite sides.

Step 4. Pull the edges to the sides, and with an upward movement we blind them together. Get a "bag".

Step 5. On one side you get a cone, and on the other a semicircle. That part of the dumpling, which looks like a semicircle, will interest us further. We need to bend the semicircle around the edges in the opposite direction.

The semi-finished dumplings look like this:

Here you can watch the video

Finished dish:

How to sculpt dumplings with herringbone

The Christmas tree also looks beautiful and advantageous when serving a dish. Making dumplings with a Christmas tree is not difficult, but as I will tell you now.

Step 1. Put the filling in the middle on a circle of dough.

Step 2. Connect the dough together with two fingers from the edge (any), as you start the usual modeling. Then, without releasing the stuck edges, direct them into the inside of the dumpling. You should have a crease.

Step 3. Pinch the new fold again with your fingers and again direct the fold inward. Continue like this until you reach the edge.

Here's what happened:

More details can be seen on the video

The finished dish looks impressive:

How to make dumplings from China.

All of the above-described modeling options are common in Central Europe.

And how do you like the option originally from China? As you know, the Chinese love to sculpt dumplings and they do it together according to tradition under New Year. The Chinese have many modeling options (beautiful and unusual), but here is one that is suitable for dumplings too.

Step 1. Put the filling on a circle of dough.

Step 2. Let's conditionally divide the circle into four segments and pinch, lifting the edges of the dough (each segment) at the top between each other, so that we get a flower (top view).

Step 3. From two opposite sides (two opposite "flower petals") we blind each other and move to the middle. So get two opposite edges and two petals.

Step 4. Squeeze the remaining petals to each other, thereby obtaining two folds on the sides

If you have any questions, the video will help you:

And here's what the dish looks like when it's ready.

How to make dumplings with Rybka

So we came to the most interesting method (children will be interested) of modeling dumplings and the method is called - a fish.

This type of modeling will keep the fidget busy and help children get closer to their parents, as well as provide an opportunity to have fun.

Step 1. Let's make a circle of dough using a circle.

Step 2. Put the filling in the middle.

Step 4. On the left we got a circle-mouth, and on the right we will make a tail. To do this, we will press and stretch the edge that has not been stuck on the right, getting the image of a tail. Cut the tail lengthwise to get a fin.

Step 5. Then, using a toothpick, we make notches on the tail of the fish and the upper fin.

Step 6. With a toothpick, we will make scales and eyes on the “body” of our fish.

Step 7. On the sides below, pinch small fins (two fins on each side).

Here it is beautiful and tasty

1. In order to prevent the dough from sticking to your hands during the modeling process, use flour.

2. The elasticity of the dough is achieved by adding vegetable oil.

3. Let the dough rest before sculpting.

4. Circles of dough should be the same.

For today, that's all I wanted to talk about how to make dumplings. I hope you enjoy one way or the other. If you know more ways, then write in the comments.

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

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

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

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

Perhaps due to the difference in flour varieties, you will have to add a little more water. I'm not in a hurry to immediately knead the dough well. At first, it’s not enough - I sort of collect it in a bunch (everything to the crumbs)

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

It will lie down well there, it will become softer and after that it will be easier to knead until smooth. The dough is soft and elastic.

We divide all the dough into portions (you can roll up the sausage and cut it into 4-5 parts) and again send it to the bag.

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

And after that, with a rolling pin, I roll it into a layer and cut out circles with a glass. I make them large (diameter 8-9 cm), because. when pinching with a “pigtail”, the size of the dumplings will decrease.

We impose the filling and sculpt the dumpling as usual. Today I had potatoes and cabbage.

Then we will go over the pinch of the dumpling again, making it (the pinch) wider and thinner. This is so that the pigtail does not turn out too thick and rough.

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

For the convenience of photographing, I made a pigtail with my left hand. And you yourself decide how it will be more convenient for you ... I sculpt both that and that in the same way.

So, we started. Raise the corner with your thumb

Press it down well

It turns out like this

So that the new tuck is not thick, press it again with your fingertips and at the same time pull off the ear (let's call it so conditionally).

Raise the ear up with your thumb, wrap

Pinch (or press)

Each photo I think is not worth commenting on. The photo should be clear. When you sculpt, you don't seem to notice how each step is performed. Now I will write briefly.

After wrapping the corner, press it strongly, as if crushing it with the pads of your index and thumb, while pulling it to the side. It turns out, as it were, an ear, which you again need to wrap. And do not forget that it is not the hand weaving the pigtail that moves, but the hand holding the dumpling turns it.

How to sculpt dumplings quickly, beautifully and with high quality? This question is of particular concern to those who like to often make such delicious homemade products. It is worth noting that today there are several ways to make a huge amount of semi-finished products with different fillings. What kind of options for the formation of dumplings in question, you will learn from the materials of this article.

Cooking the dough

The correct and quick modeling of dumplings depends not only on the skills of the cook, but also on what kind of dough these products are made of. As a rule, such a dish is prepared on the basis of eggs, a small amount water and wheat flour. This base is used for making dumplings and dumplings. However, some homeowners believe that egg dough is too harsh, especially for sweet stuffing. That is why many of them make such a dish based on kefir. Although experts say that the presented method of making dumplings is not entirely correct, since in the process heat treatment they often fall apart and become not very beautiful.

Cooking stuffing

Before you understand how to sculpt dumplings correctly, you should decide with what filling you want to cook these products for lunch. After all, this or that formation of semi-finished products also depends on this factor. For example, if you are making dumplings with berries, cottage cheese and other sweet products that have a liquid consistency, then you should fasten the edges of such products very strongly. Otherwise, you run the risk of getting a not very attractive dish consisting of an opened dough.

What are the ways to make dumplings?

You can decorate such a dish in different ways. And the choice of this or that method depends only on the desire of the cook. So, someone likes dumplings with a “pigtail”, someone prefers to wrap semi-finished products in the form of traditional dumplings (“ears”), and for someone the shape does not matter at all.

To please everyone and everyone, we decided to describe in detail a few simple, but at the same time popular ways to sculpt dumplings. Which of the forms is the most attractive and of high quality, it's up to you.

Weave "pigtails" from dough

This method of forming the presented semi-finished products is the most popular. But, despite this, not every housewife knows how to weave a “pigtail” correctly. To remedy this situation, we decided to talk in detail about how to do it quickly and easily.

After the dough is thinly rolled out, it should be cut into circles with a diameter of up to 5 centimeters, and then put in the middle of any filling you like. Next, the edges of the base must be joined together and pinched well with the index and thumbs. After that, starting from the left side of the dumpling, wrap the corner with your right hand, and then, picking up the formed protrusion, do the same manipulation again. As a result of such actions, you will get a kind of “pigtail”, which will not allow the filling to go beyond the dough during the heat treatment of semi-finished products.

A simple and easy way to form products

Only resourceful housewives who do not want to burden themselves with long and painful weaving of “braids” know how to sculpt dumplings quickly. To do this, they roll the dough into a long layer 12-15 centimeters wide, and then alternately spread the filling in the middle in the amount of one dessert spoon so that the distance between them is exactly 6-7 centimeters. Next, the base needs to be folded in half so that the product placed in it is right in the fold. After that, you need to take a faceted glass, and then use it to cut even dumplings in the form of crescents. It is worth noting in particular that this unusual way the creation of semi-finished products is suitable only for those products that are made from thick fillings (mashed potatoes, mushrooms, meat).

The most beautiful modeling of dumplings

Many housewives are accustomed to forming such a dish, relying only on their efforts and skills. But what about those who decide to cook homemade stuffed products for the first time? For this experienced chefs recommend purchasing a special device for sculpting dumplings. Such a device is a plastic form, which looks very much like a trap for large animals. As a rule, these devices are sold in packages that include 4 devices of different diameters. The principle of their operation is quite simple. Even the most inexperienced housewife, who has purchased a special device for making dumplings, can use it to make a huge number of beautiful and even semi-finished products.

So to prepare flour products with the filling, thinly roll out the egg dough, and then cut it into circles of the same diameter as the plastic mold. After that, the base must be carefully laid out in the device, and in the middle part, place the filling in the amount of 1 or 2 dessert spoons. After that, the device must be closed with a little effort. As a result of such simple actions, you will get very beautiful and even dumplings, which will differ from store-bought products only in taste (of course, for the better).

The original way of forming products

How to sculpt dumplings without skills and special equipment? If you decide to make such a dish for the first time, but at the same time you have neither the device mentioned above, nor a special desire to learn the basics of weaving "braids", then we suggest using an ordinary table fork. Thus, it is necessary to roll out the egg base, cut it into circles, put the filling in the middle part, and then pinch the edges not very much. Next, the resulting semi-finished products need to be laid out on a cutting board, lightly sprinkled with flour, and beautifully crushed with a fork as if you were making pasties. It should be especially noted that this method of forming dumplings in terms of simplicity and speed is practically no different from where a plastic mold is used. Moreover, such dumplings will turn out to be strong and reliable, since the filling in them will never go beyond the dough, even if you cook semi-finished products for a long time in strongly boiling water.

Summing up

Now you know how to sculpt dumplings correctly. You can see photos of some methods in this article. It should be noted that no matter which of the presented options you choose, in any case, such a dish will turn out to be tasty and satisfying only if it is prepared with love and tenderness.

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

There are many options for modeling dumplings - it all depends on your imagination and the amount of free time. Connect the whole family to work, and you will have a wonderful evening, which will be crowned with a delicious and beautifully presented dish. So, we are learning how to make beautiful dumplings in several ways at once.

Before considering how to properly sculpt dumplings, and what methods are the most convenient, it is necessary to take into account several important nuances, without which nothing can work out:

• knead the dough for a long time (at least 10 minutes) until large air bubbles inside it disappear;
• for greater elasticity of the dough, you can add a little vegetable oil to it;
• after kneading, remove 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 a better performance of artistic modeling, make the same 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 make it again.

traditional pigtail

The classic way to sculpt dumplings is with a pigtail. It is fast, beautiful, and the products themselves are less prone to sticking during cooking. At first glance, this modeling option may seem complicated, but after a few minutes you will become a real professional in modeling dumplings with a pigtail.


Cooking

1. Roll out the dough into a large layer and make the same circles with a glass or a special mold. The diameter must be at least 8 cm, since you need to take into account the place for the pigtail.
2. Lay out the filling.
3. If you are right-handed: take a circle with a filling in your left hand and bend it in half (if you are left-handed, then vice versa).
4. Before you mold the dumplings with a pigtail, 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 forms more easily and isn't too thick (thick braid may not boil through).
5. Bend one corner with your thumb and forefinger (thumb on top, index finger on bottom), and thus you get an "ear".
6. Bend 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 pigtail does not turn around during cooking.
7. Thus, lead the modeling to another corner of the dumpling. The result should be a beautiful pigtail.
8. During the “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 evenly, and the modeling links will turn out to be as identical as possible.

If you want a more openwork braid, make the clips more often, and the pigtail will be smaller. Do not be discouraged if the first time you do not succeed in making a perfect pigtail on dumplings. Just a few dumplings, and you will quickly learn how to make a classic pigtail.

original version

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


Cooking

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

Herringbone

Beautiful modeling of dumplings is not limited to the pigtail we are used to. There is another way to pinch dumplings beautifully - this is a Christmas tree. By the way, this method can be used to make not only dumplings, but also manti and dumplings.


Cooking

1. Make a thin sheet of dough. Cut it into equal circles with a suitable cup or a special shape.
2. Take one circle of dough in your hand and put the filling in the middle. Do not put too much, especially if you are doing this for the first time. It is better to sculpt on weight - this way the products are obtained much more accurately than on the board.
3. Make the first pinch in the usual way and push it a little inside the mug.
4. Grab one edge of the circle, pinch it and pull it to the center, gluing it to the first pinch.
5. Do the same with the opposite edge - grab, pinch and glue to the center.
6. Gradually move forward along the middle seam of the dumpling. That is, you do not need to attach the edges to the first pinch all the time, but only to the previous one from the opposite side.

Fast way

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


Cooking

1. Roll out the dough into an oblong layer (the shape of an elongated oval).
2. In the center of this layer, with a teaspoon, spread the filling with balls at a distance of about 3 cm from each other.
3. Bend the sheet in half lengthwise. You should get a sausage with stuffing balls inside.
4. Seal the free edges around the balloons.
5. Carefully cut with a glass into equal portions, without touching the filling. You can also cut it with a knife - then you get original square dumplings.

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

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