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 work 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!
Hello dear readers.
In Ukraine, each city or region has its own peculiarity, something that sets it apart from the rest, which is known outside its borders or outside the country. Take, for example, the Sorochinsky Fair. Would she have been known if Nikolai Vasilyevich Gogol had not immortalized her? And it was no larger in scope than fairs in other cities. However, now every year many people come to the village of Sorochintsy, Mirgorod district, to attend the grand festival of folk art.
And what is there at the fair... And embroidered clothes, and mead, and utensils carved from wood, and vegetables, and fruits, and loaves, and jewelry... Everything your heart desires. It’s definitely worth leaving a fair like this with bags full of goods. And most importantly, don’t forget to buy a good clay or wooden bowl to put delicious Poltava dumplings in it.
It was Gogol who glorified Ukrainian dumplings throughout the world. Reading the classic's stories, you can learn that in the evening the beneficial aroma of cooked dumplings could be heard from almost every window along the street. But they were eaten not only at this fair. The most famous “Evenings on the Farm...” also mentions Pot-bellied Patsyuk, who, when Vakula came to him, ate dumplings, and then more dumplings.
But there is the only monument in Poltava dedicated to dumplings! You just have to walk to Ivanova Gora and walk along Cathedral Square. Its opening took place on April 1, 2006, and it was timed to coincide with Nikolai Vasilyevich’s birthday. There is a rumor among the people: take a photo near the monument and you will roll around like cheese in butter.
And the residents of Poltava chuckle: “You can climb into a big spoon and pretend to be a dumpling, the main thing is not to let anyone eat you.” If your soul asks you to try many varieties of this delicacy, then you should go to the Poltava dumplings festival. There are dumplings for every taste - with potatoes, cracklings, spices, meat, cottage cheese, but if the holiday is still far away, then you will be offered this delicacy in any restaurant that serves Ukrainian cuisine.
In the old days, dumplings and dumplings were popular. It’s rare these days to see homemade dumplings on the master’s table, the same ones that many people strongly associate with childhood. Alas, in any store you can buy already prepared products - defrost and you're done. Different cultures and regions have their own ways of preparing this dish. In Transcarpathia with feta cheese and cheese, in Podolia with chicken gravy.
In many cuisines of the world there are analogues of dumplings: in Germany - dumplings or dumplings, in the Czech Republic and Slovakia - dumplings. These are large dumplings, sometimes the size of a small plate and with a variety of fillings. Tatar salma are small dumplings in the shape of rolled shells from dough.
Italian gnocchi are oval dumplings made from flour, eggs and semolina with the addition of cheese, ricotta, spinach or even bread crumbs. Italians serve them as a complete first course, with pesto sauce or tomato sauce, as well as heated butter and vegetables.
Delicious Italian-style gnocchi.
Swiss and Austrian bakerbse are the smallest dumplings in the form of dough balls fried in oil, about the size of peas. They are usually added to broths and soups before serving.
Ukrainian poleushki or dumplings - usually filled with potatoes or cottage cheese.
The simplest recipe for making Poltava dumplings is as follows:
2 tbsp. water;
2 eggs;
600 gr. wheat or buckwheat flour (you can mix them);
salt, a little soda.
Sift the flour thoroughly, knead a medium dough, roll out to a thickness of 2 mm. Next, make squares of dough up to 4 cm wide, and pinch off and roll small pieces from them. Dumplings need to be boiled in water, milk or broth for about 5 minutes, do not forget to stir.
The size of the dumplings depends on taste preferences. Just do not forget that such products increase almost 2 times during cooking. Taste qualities dumplings will be different if used sour milk or kefir. The dumplings are served with sour cream, onions sautéed in oil and a variety of gravies.
A popular gravy from childhood is chicken. The recipe is very simple:
1 piece onions and carrots;
chicken fillet;
1 spoon of flour;
3-4 spoons of sour cream;
dill or parsley.
Boil the fillet, remove and strain the broth into a separate container. Cut the onions and carrots into small cubes, fry them, add sour cream to it.
Fry the flour separately until golden brown, add about 6 tablespoons. strained broth, grind until smooth and add frying.
Simmer covered for 10 minutes, add fillet cut into small pieces. Place the dumplings in a plate, pour gravy on top, sprinkle with finely chopped herbs.
That's it, friends, as always, everything is very tasty and simple, share our recipes and subscribe to new ones.
All the best, goodbye.
The dishes are centuries-old traditions, amazing taste and extraordinary usefulness. When you hear the phrase “Ukrainian cuisine,” usually what immediately comes to mind are dumplings with cabbage, Hutsul banosh, kutia and, of course, Poltava dumplings. I had a chance to try them last year in the glorious Ukrainian city of Poltava, that is, in the very homeland of this hearty and aromatic dish.
By the way, do you know that there is even a monument to Poltava dumplings? As proof of its existence and my visit to it, I am attaching a photo (to enlarge the photo, just click on it).
Well, the children, naturally, immediately upon arriving home asked, no, demanded! cook this dish at home. There is nothing to do: I called my Poltava friends, wrote down the recipe and got started. Since in such kitchen matters I am more of an experimenter rather than a conservative, I did not strictly adhere to the recipe and made my own adjustments taking into account the taste preferences of my family.
Poltava dumplings. Recipe (photo).
So, what do we need to prepare Poltava dumplings:
premium wheat flour – 2.5 cups (400 g)
egg – 1 pc.
kefir – ¾ cup (170 g)
salt – 0.5 tsp.
soda – 0.5 tsp.
olive oil – 1 tbsp.
chicken thighs – 4 pcs.
smoked underbelly (lard with layers of meat) – 250 g
sour cream or heavy cream – 300-350 ml
salt – 0.5 tsp.
Preparation:
Let's start with the test first. Mix egg, salt, soda, olive oil and kefir in a bowl.
Add flour to the resulting mass in parts.
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The dough should be softer than for dumplings, but not sticky to your hands. Let it sit for half an hour.
While the dough is resting and gaining strength, we proceed to the meat. Cut the underbelly into long strips.
Place in a dry frying pan and place on low heat. Stir from time to time and wait until the fat is rendered and the lard with layers of meat acquires a beautiful golden hue.
While the chicken thighs are frying in a frying pan, separate the meat on the chicken thighs from the bones and cut into small cubes.
We take the finished chicken out of the frying pan, into which we now place the chicken meat and pepper it.
Fry until done.
Now return the pork chops to the frying pan with the meat, pour sour cream or cream over everything, and add salt. Mix well.
When it starts to boil, reduce the heat to low, cover the pan with a lid and leave for 5 minutes.
Now let's proceed directly to the dumplings. Form half the dough into a long sausage.
Cut into pieces about 2 cm long.
We steam the dumplings: this way they do not boil over and become softer.
At this time, repeat the procedure with the remaining half of the dough.
Place the resulting dumplings in a heat-resistant bowl so that there is room for the meat.
Carefully fill the remaining space with meat and gravy.
Without covering with a lid, place the saucepan with the contents in the oven for 20 minutes, preheated to 200 °C.
We immediately place the finished dish on portioned plates and eat with great pleasure!
Recipe for Poltava dumplings with chicken gravy
Ingredients:
For the test
Kefir or sour milk at 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.
salt
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 the carrots, onions, slightly cut 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
The cream and gravy should be as thick as a puree 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, and this happens very quickly, not like 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 may be balls and kisses, whichever you prefer like it.
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 the 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.
Place the dumplings from the steamer on a serving plate and generously pour the gravy over them.
Sprinkle on top with chopped dill or parsley, green onions and finely chopped or squeezed garlic. The aroma is such that it is impossible to resist, hurry up and sit down at the table - treat yourself to real Poltava dumplings!
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!
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