Probably for as long as dumplings themselves have existed, people have been trying to invent faster ways to make them.
If you are also interested in saving your time while still feeding your whole family a delicious dinner, you will surely like the method described below.
To do this, you will need to knead the dough and roll it out into a layer – as thin as you can.
Now cut the dough into squares with sides approximately 5 cm in size.
The filling should be filled into a pastry bag with a cut corner. Make a hole of such a size that you can easily regulate the flow of the filling.
Now squeeze the mince into the center of each piece. You need to do the following: with one hand, press on the bag to squeeze out the mince, and with the other, stop the flow when this amount seems enough to you.
Well, and the most important thing is the molding method. Take a square of dough in your hands and bend a strip equal to about a third of the total area towards you, covering the stuffing. Exactly the same third should be folded away from you. Now turn our future dumpling over with the seam down, bend it towards the center and pinch the edges, placing the edges of the strip folded in three on top of each other.
Thanks to this method, you get rid of the need to perform “extra” manipulations, cutting out circles, forming them into a lump again and rolling them out again.
