Today I will cook a traditional dish of 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 swallowed dumplings with sour cream. This is a tasty and hearty traditional dish of Poltava region. In Poltava, there is even a monument to the famous dumpling.

What we need to take according to the recipe:

• flour - as needed
• egg - 1 pc.;
• kefir - 250 ml;
• soda - 0.5 tsp. spoons;
• sour cream 150 gr;
• garlic - 2-3 teeth;
• spices - 0.5 tsp. spoons;
• salt.

How to cook Poltava dumplings for a couple

Stir soda in a glass of kefir, pour into a bowl, beat in an egg and add salt with a pinch of salt. Add some sifted flour and mix well.

We continue to slowly mix in the flour until a soft and plastic dough forms.

We spread the dough on a board powdered with flour and form a sausage. Cut it into small pieces-dumplings. Keep in mind that they will rise a little and increase in size in the future.

Here are the pieces of dough I got as in the photo.

Ukrainian Poltava-style dumplings must be steamed. They can be cooked in a double boiler or in a sieve or colander in a water bath. Do not forget that the dumplings will approximately double in size. Therefore, before putting them on a sieve, leave a place between them. So they will not stick together and will have a beautiful look. Cook the dumplings until cooked under a closed lid.

While they are cooking, you need to prepare the sour cream and garlic sauce. Squeeze 2-3 cloves of garlic into sour cream using a garlic press, add a little salt and spices. You can take dry dill and parsley or, even better, fresh herbs.

Pour 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 the opportunity to enjoy dumplings and your household.

Such delicious dumplings can be served to.

I am sure that such a dish with a step-by-step recipe outlined by me, you will like it. Bon appetit!

I propose to cook and try delicious Poltava dumplings. The taste of this dish, originally from childhood, will not leave you indifferent. In Poltava, there is even a monument to these famous dumplings. If you have never tried Poltava dumplings before, there is a wonderful reason to cook them with me.

Let's take such products: kefir, chicken egg, wheat flour, soda, salt.

In a deep bowl, combine kefir of any fat content and soda. Mix with a kitchen whisk. Leave for 5 minutes for the baking soda to activate.

Beat in the egg, add a pinch of salt. Beat until smooth.

In small portions, add the sifted wheat flour to a thick mass. Sprinkle the work surface with flour. Lay out thick dough. Sprinkle a little flour, knead a soft dough.

It shouldn't be cool. With prolonged kneading (5-10 minutes), the dough becomes elastic and very pleasant to the touch. It's a pleasure to work with him. Cover with a towel and leave for 15-20 minutes.

We form sausages from the dough and cut into small portioned slices.

Boil water, add some salt. Drop the pieces of dough into boiling water. We stir. When dumplings float to the top, cook for about five minutes.

Poltava dumplings are ready. Season with butter if desired.

Serve hot to the table. We serve sour cream, fried onions, cracklings, meat or vegetables to dumplings. Bon appetit!

Greetings to all) Since I myself am from Ukraine and I live in Poltava, I really like dumplings. But despite this, I have not prepared them for a long time and today I decided to correct the situation. So let's get started...)
1. Take kefir 1% - 250 ml and pour into a deep bowl.

2. Add soda, salt and sugar to kefir and mix well.

3. Sift the flour and gradually add it to the bowl. Mix well until a homogeneous consistency.

3. Sift the flour onto the surface and put the dough into it and knead until it stops sticking to your hands. It takes about half a glass more. Together it makes 2.5 cups.

4. Let the dough rise a little. In the meantime, it is fashionable to fry onions, meat and prepare a slow cooker for steaming.

5. Peel the onion, cut into cubes and fry in sunflower oil. Since I don’t really like onions, I fry them until they are dark golden in color so as not to feel its taste.

5. We take the meat, wash it and also cut it into small cubes.

You can take any meat that you like or lard. Here, as you wish.

I found one piece of pork in the freezer, and the second chicken.

6. Salt the meat, pepper and, if desired, you can add any seasoning. This makes it more fragrant. First, simmer it under the lid, and when the oil has evaporated, fry until golden brown.

7. We cut the dough with a knife into 4 parts and form a sausage of medium thickness, which we cut into small pieces and form cakes.

8. I put a special grate on the multicooker and turn on the steamer menu.

The smaller the cake, the less time it takes to cook it. On average, one party was preparing 7 - 10 minutes.

To understand whether they are ready or not, you need to touch the dumplings with some object (in my case, a plastic spatula) and if the dough does not stick, it is ready. You can open one of them and see if the raw dough is inside or not.

To make the dumplings tastier, you need to pour the onion into a bowl along with sunflower oil, then mix generously and enjoy a hearty dish.

The dumplings were a success. Thanks to soda - soft and airy.
But since this is the same bread, you need to eat them with a salad or drink them down, for example, with tomato juice.

Cooking time: PT00H40M 40 min.

Approximate cost per serving: 15 rub.

Dumplings are served as a separate dish, seasoned with sour cream or butter, sometimes mushrooms fried with onions, cracklings or stewed cabbage serve as a dressing. Some people like to add them to borscht or soup. And they are very similar to lazy dumplings (they are just served with condensed milk or sour cream).

Ingredients

Cooking

Let's prepare the dough first. Mix kefir, egg, salt, olive oil, soda. Mix well.



Add flour to the resulting mass. Do not pour 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 the dough for dumplings. Let the dough rest for half an hour.



While the dough is settling, you can do the meat. Cut the Podcherevina (smoked salao) into long strips.



Take a frying pan and put on a slow fire, add chopped undercut to the frying pan. There is no need to pour oil, it will be enough fat, which will highlight the fat.



While the lard is fried over low heat, separate the meat from the chicken thighs. Cut into cubes. Salt and pepper the meat.



We remove the finished undercarriage from the pan and now add the chicken meat there, fry until tender (should be golden brown).



Now that the meat is fried, return the previously fried undercut to the pan and pour sour cream or cream. Salt a little again. Mix well and bring to a boil. When the mass in the pan boils, reduce the heat to a minimum and cover the pan with a lid. Leave to simmer for 5-7 minutes.



While the meat is stewing, you can start 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 pour water into it. Do not pour a lot, half or a little more will be enough. Place a sieve on top of a pot of water (any dish that has holes or holes will do to let the steam reach the dumplings). Place on finished steam bath (water should boil) dumplings and do the second half of the dough. With the remaining dough, follow the same procedure: roll into a long sausage and cut into pieces 2 centimeters long.



When all the dumplings are steamed, put them in pots, leaving room for the meat. If you do not have pots, then any heat-resistant dishes will do.



Fill the remaining space in the pots with meat. Add there and the liquid that remains from frying the meat. Now you can send the pots to the oven, heated to 200 degrees. There they should spend about 20 minutes.



Arrange the finished dish on plates. Poltava-style dumplings are very satisfying, so they are delicious to eat with vegetables, so prepare a vegetable salad or vegetable cuts. We hope this recipe with 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 distinguishes it from the rest, which is known outside of it or outside the country. Take, for example, the Sorochinskaya fair. Would she have been known if Nikolai Vasilievich Gogol had not immortalized her in memory? And it was no more in scope than fairs in other cities. However, now many people come to the village of Sorochintsy in the Mirgorod region every year to visit the grand festival of folk art.

And what is there at the fair ... And embroidered clothes, and mead, and dishes carved from wood, and vegetables, and fruits, and loaves, and jewelry ... Everything your heart desires. Definitely worth walking away from a fair like this with bags full of merchandise. And most importantly - do not forget to buy a good clay or wooden bowl to put the most delicious Poltava dumplings in it.

It was Gogol who glorified Ukrainian dumplings to the whole world. Reading the stories of the classic, you can find out that in the evening, from almost every window along the street, the fertile aroma of boiled dumplings was carried. But they were eaten not only at this fair. In the most famous “Evenings on the Farm ...” Pot-bellied Patsyuk is also mentioned, who, with the arrival of Vakula, ate dumplings, and then dumplings.

But in Poltava there is the only monument dedicated to dumplings! One has only to walk to Ivanova Gora and take a walk along Cathedral Square. Its opening took place on April 1, 2006, and it was timed to coincide with the birthday of Nikolai Vasilyevich. There is a rumor among the people: take a picture near the monument and you will ride like cheese in butter.

And the inhabitants of Poltava chuckle: “You can climb into a big spoon and pretend to be dumplings, the main thing is not to let anyone eat you.” If the soul asks to try many varieties of this delicacy, then you should go to the Poltava dumplings holiday. 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 cooks Ukrainian cuisine.

In the old days, dumplings and dumplings were popular. It is rare now to find homemade, self-made dumplings on the master's table, the very ones that many are strongly associated with childhood. Alas, in any store you can buy already prepared products - thawed and ready. Different cultures and regions have their own ways of preparing this dish. In Transcarpathia with feta cheese and cheese, in Podolia with chicken sauce.

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 - small dumplings in the form of shells twisted from dough.

Italian gnocchi are oval dumplings made from flour, eggs and semolina with cheese, ricotta, spinach or even bread crumbs. In Italians, they are served as a full-fledged first course, with pesto or tomato sauce, as well as warmed butter and vegetables.

Delicious Italian gnocchi.

Swiss and Austrian Bakerbze 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 polyushki or varenyky - usually stuffed 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 well, knead the medium dough, roll out 2 mm thick. Next, make squares up to 4 cm wide from the dough, and pinch off and twist small pieces from them. Dumplings should be boiled in water, milk or broth for about 5 minutes, do not forget to stir.

The size of dumplings is made according to taste preferences. Just do not forget that such products increase almost 2 times during cooking. The taste of dumplings will be different if you use sour milk or kefir. Sour cream, onion sautéed in oil and a variety of sauces are served on the table with dumplings.

A popular childhood gravy is chicken. The recipe is very simple:

1 PC. onions and carrots;

chicken fillet;

1 spoon of flour;

3-4 tablespoons of sour cream;

dill or parsley.

Boil the fillet, remove and strain the broth into a separate container. Cut the onion and carrot into small cubes, make a roast, add sour cream to it.

Overcook the flour separately until golden brown, add about 6 tablespoons. strained broth, grind until smooth and add frying.

Simmer under the lid for 10 minutes, add the fillet cut into small pieces. Put dumplings in a plate, pour gravy on top, sprinkle with herbs, finely chopped.

That's all friends, as always, everything is very tasty, and just share our recipes and subscribe to new ones.

All the best, goodbye.