Dishes are centuries-old traditions, amazing taste and extraordinary usefulness. When the phrase “Ukrainian cuisine” usually immediately pops up before your eyes, dumplings with cabbage, Hutsul banosh, kutya and, of course, Poltava dumplings. I happened to try them last year in the glorious Ukrainian city of Poltava, that is, in the very homeland of this hearty and fragrant dish.

By the way, do you know that there is even a monument to Poltava dumplings there? As evidence of its existence and my visit to it, I am attaching a photo (to enlarge the photo, just click on it).

Well, and the children, of course, immediately upon arrival home asked, no, demanded! cook this dish at home. There is nothing to do: I called my Poltava friends, wrote down the recipe and started. Since in such kitchen matters I am more of an experimenter 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 cook 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 podcherevina (lard with layers of meat) - 250 g

sour cream or heavy cream - 300-350 ml

salt - 0.5 tsp

Cooking:

Let's start with the test first. Mix the egg, salt, soda, olive oil and kefir in a bowl.

In the resulting mass, add parts of the flour.

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The dough should be softer than dumplings, but not sticky to your hands. Let it sit for half an hour.

While the dough is resting and gaining strength, proceed to the meat. Cut the underside into long sticks.

Place in a dry skillet and place over low heat. Stir from time to time and wait for the fat to melt, and the lard with layers of meat will acquire a beautiful golden hue.

While the undercarriage is fried in a pan, we separate the meat on the chicken thighs from the bones and cut into small cubes.

We take out the finished undercarriage from the pan, into which we now lay out the chicken meat and pepper it.

Fry until done.

Now we return the undercut to the pan to the meat, pour everything with sour cream or cream, 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 we proceed directly to the dumplings. Form half of the dough into a long sausage.

Cut into pieces about 2 cm long.

We cook dumplings for a couple: so they do not boil soft and turn out softer.

At this time, repeat the procedure with the remaining half of the test.

Put the resulting dumplings in a heat-resistant dish so that there is room for meat.

Gently fill the remaining space with meat and gravy.

Without covering with a lid, we send the saucepan with the contents for 20 minutes into the oven, preheated to 200 ° C.

The finished dish is immediately laid out on portioned plates and eat with great pleasure!

Description

Poltava dumplings They are flat cakes made 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 is easy to prepare such a dish at home. Dumplings will turn out fragrant and satisfying. Each recipe for making dumplings differs primarily in the composition of the dough. In this recipe for the dough, we will use potatoes and coarse-grained cottage cheese. The combination of these ingredients may seem a little strange at first glance, but the dough from them will turn out to be 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 that tells how to cook this dish in Poltava style. Do not use too many spices: they will only hide the natural taste of dumplings.

Such a 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 st.)
• 
  (to taste in dough and stuffing)
• 
  (500 g)
• 
  (1 PC.)
• 
  (taste)
• 
  (1-2 tablespoons)
• 
  (piece for serving)

Cooking steps

We wash the potatoes, peel and cook until tender in a suitable saucepan, then cool slightly and rub on a fine or medium grater.



Add cottage cheese at room temperature, two raw eggs and salt to taste to the potatoes, mix all the ingredients thoroughly.



Add the amount of flour necessary to thicken the dough to the mixture of potatoes and cottage cheese. Keep in mind that the less flour, the more tender the dough, but also more difficult to work with.



We bring all the ingredients to a homogeneous mass.



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 make a small cake with your hands.



Put the prepared minced meat in the center of the cake, wrap the edges of the dough.



We create a suitable shape of dumplings, as shown in the photo.



Pour water and a couple of tablespoons of vegetable oil into a large saucepan, bring the liquid to a boil. We lower several dumplings into the boiling water so that they do not stick to each other, cook them until they float, and then another 5-6 minutes.



We spread the finished dumplings on a plate, put 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!

Every year Poltava hosts a festival dedicated to this famous dish. Here you can try dumplings with meat, vegetable, berry and fruit fillings. They are served to guests with broths, soups and sauces. But it is absolutely not necessary to wait for the holiday to find out the taste of this amazing dish. Dumplings in Poltava can be cooked at home.

Recipe for dumplings with meat filling:

• Sift 550 g of 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 dense dough, and then cover it with a towel and let it rest for 30-40 minutes.
• Boil 550 g of pork until cooked, then scroll the meat through a meat grinder, mix with salt and pepper.
• Peel 2 onions, finely chop and fry in vegetable oil. Mix onion with minced meat.
• Divide the dough into small pieces and mold them into flat cakes. Place a ball of minced meat on each piece. Connect the edges of the cake and roll it with your hands, giving it the shape of a ball. The size of the workpiece should be 4-6 cm.
• Put the future dumplings on the grate of the double boiler, leaving a sufficiently large distance between them - the blanks greatly increase in size during cooking.
• Boil each batch for 9-10 minutes.

Put the finished dumplings in a large saucepan and pour over them with melted butter.

Recipe for Poltava cottage cheese dumplings with raspberries

There are many varieties of the original Poltava dish. Someone prefers to cook dumplings from dough, someone from potatoes, and we suggest you try sweet dumplings with raspberries from cottage cheese.

How to cook a sweet dish with an unusual filling:

1. Mix 700 g cottage cheese with 2 beaten eggs, a pinch of salt and 15 g vanilla sugar.
2. Gradually introduce 500 g of sifted wheat flour into the curd mass.
3. Knead the dough, divide it into small pieces and mold them into cakes.
4. Place 1 fresh raspberry on each piece. Bring the edges of the dough together and roll into 5 cm balls.
5. Dip 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 tea, and meat dumplings for lunch or dinner.

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!

Today, many housewives would like to adopt several colorful dishes. One that can be prepared quickly. We will analyze in this article how to make dumplings in Poltava. This is a traditional rural dish. Of course, you can find a huge number of various cooking variations on the Internet. If you want something really tasty, then be sure to look at the option with garlic and chicken. Let's consider it in more detail.

What ingredients will you need?

First of all, take 500 grams of flour. You need a little soda, a couple of pinches of salt. But you need to make the sauce. For him, take a head of garlic, chicken or rooster, 100 grams of butter.

Cooking process

First, the bird should be extinguished. You can make it the way you want.

Now we need to start creating the test. To do this, add kefir, soda and salt to the flour, mix thoroughly. Leave it all to stand for about 20 minutes.

Knead the dough. Like it's dumplings.

Roll out the resulting mass. Its layer should be approximately 1 cm.

Now squeeze out the circles. Some sometimes just tear pieces, but this is wrong, as the dumplings will turn out uneven.

The easiest way is to sculpt with ears. It is enough just to connect the opposite edges. The butterflies come out.

Such butterflies should be unfolded and the edges connected again.

You must be so beautiful.

Now prepare the water and put it on the fire. Wait for it to boil. Place dumplings in cheesecloth and add to water.

Everything will be ready in 5 minutes.

While you cook the dumplings, you need to stew the chicken. Take it out and chop finely.

After that, crush the garlic and add the melted butter.

Now prepare the plate for the dish. Put the meat with dumplings and pour all the sauces.

The basis of the recipe is garlic. The fact is that he does not give the dish an article insipid. Just appreciate this wonderful dish. Rest assured, you will want to cook it again and again in the future.