Every year a festival dedicated to this famous dish is held in Poltava. Here you can try dumplings with meat, vegetable, berry and fruit fillings. They are served to guests with broths, soups and sauces. But you don’t have to wait for a holiday to know the taste of this amazing dish. Poltava-style dumplings can be prepared at home.
Recipe for dumplings with meat filling:
- Sift 550 g wheat flour, mix it with a pinch of salt and half a teaspoon of soda. Pour 350 g of kefir into a bowl and add a chicken egg.
- Knead a thick dough, then cover it with a towel and let rest for 30-40 minutes.
- Boil 550 g of pork until cooked, then grind the meat through a meat grinder, mix with salt and pepper.
- Peel 2 onions, finely chop and fry in vegetable oil. Mix the onion with the minced meat.
- Divide the dough into small pieces and form them into flat cakes. Place a ball of minced meat on each piece. Bring the edges of the cake together and roll it with your hands into a ball shape. The size of the workpiece should be 4-6 cm.
- Place the future dumplings on the steamer rack, leaving a sufficiently large distance between them - the workpieces greatly increase in size during cooking.
- Cook each batch for 9-10 minutes.
Place the finished dumplings in a large saucepan and pour melted butter over them.
Recipe for Poltava cottage cheese dumplings with raspberries
There are many varieties of original Poltava dish. Some people prefer to make dumplings from dough, others from potatoes, but we suggest you try sweet dumplings with raspberries from cottage cheese.
How to prepare a sweet dish with an unusual filling:
- Mix 700 g of cottage cheese with 2 beaten eggs, a pinch of salt and 15 g of vanilla sugar.
- Gradually add 500 g of sifted wheat flour into the curd mass.
- Knead the dough, divide it into small pieces and form them into flat cakes.
- Place 1 fresh raspberry on each piece. Bring the edges of the dough together and roll into 5cm balls.
- Place the dumplings in boiling water, and after 7-8 minutes, remove them with a slotted spoon.
Serve the finished dish with sour cream mixed with sugar and cinnamon.
Sweet dumplings can be prepared for breakfast or afternoon snack, and meat dumplings for lunch or dinner.
Anyone who has been to Poltava has seen the world’s only monument to dumplings, the opening of which was on the anniversary of Gogol’s birth. It is located on Cathedral Square opposite the estate of Ivan Kotlyarevsky, who also glorified this dish. In the old days, dumplings symbolized wealth and well-being in the family. So even now they say: if you want the house to look like a full bowl, take a photo near the monument. Poltava residents joke: “You can climb into a big spoon and also become a dumpling, the main thing is don’t let anyone eat you.”
Poltava annually hosts a dumplings festival, where you can try many varieties of this dish - with meat, cottage cheese, liver, potatoes, cracklings. The photo shows how the Cossacks steam dumplings in a huge special frying pan. Today we will cook dumplings with chicken gravy.
Recipe for Poltava dumplings with chicken gravy
For the test
- kefir or sour milk room temperature – 0.250 ml
- salt 0.5 tsp with a slide.
- soda 0.5 tsp no slide.
- flour about 3 cups
For the gravy
- chicken meat, whole chicken or fillet 1 kg
- 70g butter or sunflower oil
- onion 2 pcs.
- carrots 2 pcs.
- ground black pepper
- 3 cloves garlic, greens
Chicken gravy
Divide the chicken into portions, fry in oil and set to simmer, Then for the color of the gravy, fry a little carrots, chopped into strips or grated on a coarse grater and simmer everything until tender, at the end add bay leaf and ground black pepper and sour cream or fatty 
cream, gravy should be thick like pureed soup, add a little water if necessary. The meat should come away from the bones. While the chicken is stewing, it’s time to start preparing the dumpling dough.
Galushki
Mix flour with soda and salt and sift through a sieve. Put the flour in a bowl and add kefir and start kneading the dough. Do not put a lot of flour in the dough, it should be soft, slightly stick to your hands, but be able to roll into tubes. If the dough is kneaded, but it happens 
this is very quick, not like making dumplings, then divide into 3 parts and roll into sausages of the same thickness. Now we cut each strip with a sharp knife into equal pieces. Although there can be balls and kisses, whichever you like best. 
There are two ways to cook dumplings: in water and steam. I cook only in a double boiler, if you don’t have one, you can cook them over steam in a colander - ONLY 7 MINUTES, no more, otherwise they will settle and be sticky. And don’t forget that the dumplings doubles in size.
If you cook in water, then throw it away. 
dumplings into boiling water, stir with a slotted spoon and let the water boil. Cook for 3-4 minutes, remove and brush with butter or directly into the gravy. the finished dumpling is porous and soft like a ball.
I'll cook today traditional dish Ukrainian cuisine - delicious steamed Poltava dumplings in sour cream and garlic sauce. Many people remember the wonderful episode of the old film “Evenings on a Farm near Dikanka,” when Pot-bellied Patsyuk appetizingly devoured dumplings with sour cream. This is a tasty and satisfying traditional dish of the Poltava region. In Poltava, there is even a monument to the famous dumpling.
What we need to take according to the prescription:
- flour - as much as needed
- egg - 1 pc.;
- kefir - 250 ml;
- soda - 0.5 teaspoon. spoons;
- sour cream 150 gr;
- garlic - 2-3 cloves;
- spices - 0.5 teaspoon. spoons;
- salt.
How to cook steamed Poltava dumplings
Stir soda in a glass of kefir, pour it into a bowl, beat in an egg and add a pinch of salt. Add a little sifted flour and mix thoroughly.
Continue to slowly mix in the flour until a soft and pliable dough is formed.
Place the dough on a board dusted with flour and form a sausage. Cut it into small dumpling pieces. Please note that they will rise slightly and increase in size in the future.
These are the pieces of dough I got in the photo.
Ukrainian Poltava-style dumplings must be steamed. They can be boiled in a double boiler or in a sieve or colander in a water bath. Don't forget that the dumplings will approximately double in size. Therefore, before placing them on a sieve, leave some space between them. This way they will not stick together and will look beautiful. Cook the dumplings until done with the lid closed.
While they are cooking, you need to prepare the sour cream and garlic sauce. Using a garlic press, squeeze 2-3 cloves of garlic into the sour cream, add a little salt and spices. You can take dry dill and parsley or, even better, fresh herbs.
Pour the hot dumplings with sour cream and garlic sauce and eat them with pleasure. Just be careful, Poltava-style dumplings are very tasty, you can lose control over the portion! Give your household the opportunity to enjoy dumplings.
Such delicious dumplings can be served with.
I am sure that you will like this dish with the step-by-step recipe outlined by me. Bon appetit!
Dumplings are served as a separate dish, seasoned with sour cream or butter, sometimes mushrooms, cracklings fried with onions, or stewed cabbage. Some people like to add them to borscht or soup. They are also very similar to lazy dumplings (they are served with condensed milk or sour cream).
Ingredients
Preparation
First, let's prepare the dough. Mix kefir, egg, salt, olive oil, soda. Mix well.
Add flour to the resulting mass. Do not add all the flour at once; it is better to do it in parts.
Knead the dough. It should not stick to your hands, but it should be a little softer than dumpling dough. Let the dough rest for half an hour.
While the dough is settling, you can start working on the meat. Cut the Podcherevina (smoked lard) into long strips.
Take a frying pan and place it on low heat, add the chopped pork chops to the frying pan. There is no need to pour oil, the fat that will release the lard will be enough.
While the lard is frying over low heat, remove the meat from the chicken thighs. Cut into cubes. Salt and pepper the meat.
We remove the finished underbelly from the frying pan and now add the chicken meat there, fry until cooked (should be golden brown).
Now that the meat is fried, return the previously fried pork chop to the frying pan and pour in sour cream or cream. Add a little salt again. Stir well and bring to a boil. When the mixture in the frying pan boils, reduce the heat to low and cover the frying pan with a lid. Leave to simmer for 5-7 minutes.
While the meat is stewing, you can start making dumplings. Divide the dough in half. First, take one half and roll it into a long sausage.
Cut into small pieces - 2 centimeters long (see photo).
Prepare a steam bath for Poltava dumplings. If you don't have a steamer, take a saucepan and fill it with water. You don’t need to pour a lot, half or a little more will be enough. Place a sieve on top of the pot of water (any dish that has holes or openings will do so that the steam reaches the dumplings). Place on ready steam bath (the water in it should boil) dumplings and do the second half of the dough. Follow the same procedure with the remaining dough: roll it into a long sausage and cut into pieces 2 centimeters long.
When all the dumplings are steamed, place them in pots, leaving room for the meat. If you don't have pots, any heat-resistant cookware will do.
Fill the remaining space in the pots with meat. Add the liquid left over from frying the meat. Now you can send the pots to the oven, preheated to 200 degrees. They should spend about 20 minutes there.
Place the finished dish on plates. Poltava-style dumplings are very filling, so they are delicious to eat with vegetables, so prepare them vegetable salad or chopped vegetables. We hope this recipe step by step photos was useful to you. Bon appetit!
Description
Poltava dumplings They are flatbreads of dough in which minced meat is wrapped. The filling will be very simple: we will pass the meat with onions and garlic through a meat grinder.
It's easy to prepare this dish at home. The dumplings will turn out flavorful and satisfying. Each recipe for making dumplings differs primarily in the composition of the dough. In this recipe we will use potatoes and coarse cottage cheese for the dough. The combination of these ingredients may seem a little strange at first glance, but the dough from them will turn out incredibly tender, juicy and nutritious.
We will tell you more about each stage of creating homemade Poltava dumplings below. There is a detailed step by step recipe with a photo telling how to prepare this dish in Poltava style. Do not use too many spices: they will only hide the natural taste of the dumplings.
This dish should be served exclusively hot with fresh herbs, a clove of garlic and sour cream sauce.
Let's start cooking.
Ingredients
-
(500 g) -
(500 g) -
(2 pcs.) -
(0.5-1.5 tbsp.) -
(to taste in dough and filling) -
(500 g) -
(1 piece) -
(to taste) -
(1-2 tbsp.) -
(piece for serving)
Cooking steps
Wash, peel and cook the potatoes until tender in a suitable pan, then cool slightly and grate on a fine or medium grater.
Add cottage cheese at room temperature to potatoes, two raw eggs and salt to taste, mix all ingredients thoroughly.
Add the amount of flour required to thicken the dough to the potato and cottage cheese mixture. Keep in mind that the less flour, the softer the dough, but it is also more difficult to work with.
Bring all ingredients to a homogeneous mass.
Absolutely any meat is suitable for minced meat. . Pass a piece of pork or beef through a meat grinder with chopped onion, add salt and ground pepper to taste. You can also add your favorite spices and seasonings to the meat.
Take a full tablespoon of the resulting dough, roll it in flour and use your hands to form a small cake in diameter.
Place the prepared minced meat in the center of the flatbread and fold in the edges of the dough.
We create a suitable dumpling shape, as shown in the photo.
Pour water and a couple of tablespoons into a large saucepan vegetable oil, bring the liquid to a boil. We lower several dumplings into boiling water so that they do not stick to each other, cook them until they float, and then for another 5-6 minutes.
Place the finished dumplings on a plate, place a piece of butter and a leaf of fresh herbs on top of them and serve.
Poltava dumplings with meat filling are ready.
Bon appetit!
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