Slavic, Ukrainian cuisine: What is the difference Ukrainian dumplings from Russian? Cherry dumplings, liver, potatoes


No, I do not know how the Russians cook real Ukrainian dumplings, and does not convince me, and do not argue! After all, we read about recipes of Ukrainian cuisine Russian style, so perplexing, to say the least, takes ...

Read on any Russian-language culinary website: "Dumplings with cabbage (cottage cheese, potatoes, cherries, etc. ..) in Ukrainian":
from flour, water and salt substitute batter ... "Here it is a mistake! But ever hear - never dough for these Ukrainian dumplings is not kneaded on the water!

In the present Poltava dumpling batter - like a down pillow - air, soft, and they are in finished form - bulk, big-bellied, thick, but light and delicate, in contrast to those similar to dumplings, dense "Russian" dumplings with thin "skin "as we make them, the Russians, if you do not know the secret of making this Ukrainian" yummy ".

So I'll reveal the secret! For me - a radical SIBERIAN WOMAN - lucky enough to spend some time in the motherland of Gogol - in a village in the Poltava region, just a "near Dikanka (where I came from my husband), but in the opposite direction was Mirgorod and Sorochintsy, because some I know the recipe and this Ukrainian dumplings, which I myself do not just cook for her family (mother in law taught; in Ukrainian - Mother In Law).

Cherry dumplings

For the dough: 0,5 l sour (in Ukrainian - Kislyak) or serum (as can be, and half that and that), or yogurt, 2-3 tbsp. tablespoons sugar, 1 teaspoon soda, pinch salt, 1 egg, flour.

For the filling: Wash cherries, remove pits and the stalk, pour sugar or powdered to withstand 15 minutes.
Preparation: In a deep bowl, beat eggs with sugar and salt, add a little flour and a little sour (or serum, or - as I said - whey yogurt in half, or buttermilk).

Sodu add, stir it in advance with the flour and in no case not extinguishing it or fluffy dumplings do not work! In extreme cases, soda can be added at the end of kneading. Then fold and add yogurt (not yet finished), gradually podsypaya flour (how many will) and vymeshivaya to the consistency of soft, but not very thick dough. No need to press and knead to a degree "so as not clung to the hands" - it should be a little flabby.

In sheeting, you can simply use the plentiful meal - then the dough and will not stick. When dough is ready, roll out the dough into a fat burning and cut into small pieces with a knife, each of which then roll out a rolling pin into a circle. At the circle put the stuffing - 4-5 cherries, and zaschipyvaem edge, shaping the "fat little crescent.

Carefully drop the dumplings into the pot of boiling, lightly salted water and cook until they float (get about 5 minutes, but no more). When the float, quickly close the pan with a lid, switch off heat and keep dumplings under the lid for about 1-2 minutes.

Then extract them skimmer, give water to drain, lay out for the drying of the table or on a clean towel, and only after that can be shifted to the dish, peppered dumplings with sugar. When serving, pour the sweet syrup. Eat and be hot, but better - in the cold. You can also cook and dumplings with plums, and mulberry (mulberry), and porichkoy (red currant).

Which just does not do fillings for dumplings (a) Ukraine! Especially in honor there dumplings stuffed with liver, potatoes, cabbage and of course - cheese! Cheese - it is in Ukrainian "cheese". And you can do, and mixed the filling: with liver and potatoes, or with potatoes and mushrooms, or potatoes, cabbage, etc. - Options can think of many.

Filling for dumplings with liver and potatoes:

Boil the potatoes and make mashed potatoes without butter and milk. Liver (can beef, pork, chicken or turkey), boil or fry, then mince and add to potatoes. Salt and pepper to taste.

Many fry onions in sunflower oil until golden brown. In the cooled onion add chopped dill. Then part of the onion with dill mixed with the obtained filling, and some leave the finished dumplings. The dough is ready, as in the recipe "cherry dumplings" and, starting dumplings cooked weight, boil on the same principle.

Then ready, without water - pour the remaining dumplings fried oil and onions. Get a real Ukrainian dish! And you can start a meal! Enjoy!

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