Below is how the dough for dumplings is made. Galushki

Dumplings are a traditional Ukrainian dish, which is eaten both independently and as a side dish, or replacing flour products in broths and soups of national cuisine. Dumplings come from the Poltava region and there are a dozen recipes for preparing them in salted water or steamed.

Classic Poltava dumplings are made with kefir or sour milk; adding soda to the dumpling dough and steaming makes them fluffy. Let's consider dough for dumplings, the recipe for which has been passed down in Poltava families for many generations.

Dough ingredients

For the dough for dumplings you will need the following products:

• Flour 0.5 kg.
• Kefir 220 g (glass).
• Soda 15 g.
• A pinch of salt.

Cooking steps

The products must be mixed in a certain order: before making the dumpling dough, you need to sift the flour to fill it with air. Then the flour is mixed with soda and salt, a mound is made with a hole, into which kefir is poured and a stiff dough is kneaded. The dough is rolled out to a thickness of 8 mm and circles with a diameter of 3 - 4 cm are cut out.

Two opposite edges of the circles are stuck together in one direction, and the remaining others are wrapped in the other direction, resulting in a false dumpling. These openwork dumplings are placed in a steamer or on cheesecloth stretched over boiling water in a pan, steamed for 5 minutes under the lid and placed in a bowl, where they are mixed with butter, onion frying or meat gravy.

You can make dough for dumplings using water using corn flour.

To do this, add 250 ml of water to corn flour (500 g), mixed with a pinch of salt, and knead a stiff dough that does not stick to your hands. Boil the dough pieces in salted water for about 15 minutes, then serve with milk or meat gravy. The originality and taste of these dumplings are unique.

Soup with dumplings can be potato, mushroom, lean, milk, with meatballs, but today we have a step-by-step photo recipe from Svetlana Burova: tasty and aromatic chicken soup with dumplings.

Chicken dumpling soup

Dumplings are prepared as an independent dish or as a thickener for soups. In both cases, the dough differs little. The dough for dumplings is similar to the dough for noodles or dumplings. To ensure that the dumplings retain their shape in the finished dish and do not become overcooked, they are left to dry for half an hour or an hour before being dipped into the broth. Boiled Ukrainian dumplings taste better with fried onions and cracklings.

Very often dumplings are called gnocchi. The word dumpling is of German origin and means lump. Different peoples, for example, Germans, Poles, Czechs, Lithuanians, have a very diverse composition of dumplings and their taste.

But the main ingredients in the dumpling recipe remain unchanged - flour, egg, milk (cream) or melted butter. Spices and herbs are added to dumplings for flavor, and in some cuisines, such as German and Hungarian, sausages and cracklings are added to the bread mass for dumplings.

Therefore, I don’t even know what type of flour product (namely the correct name) my dumplings (dumplings) belong to. If anyone knows for sure, please tell me in the comments to this recipe below.

In my family we always call them dumplings, and my dad always cooks this dish on one of the weekends….

So today I decided to make a light chicken soup with the addition of dumplings.

This first course can also be eaten by small children and is suitable for proper nutrition.

For the dumpling soup recipe you will need:

For dumplings:

• Eggs – 2 pcs.
• Flour – 1 1.5 tbsp.
• Salt – a pinch.

For the soup:

• Chicken - breast and legs.
• Potatoes – 4 pcs.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Sunflower oil - for frying.
• Salt - to taste.
• Greens – 1 bunch (or frozen)
• Bay leaf – 2-3 pcs.

How to make soup with dumplings

Wash the chicken for soup with dumplings well, remove the skin (this will make the soup healthier), cut it into portions (you can boil it in whole pieces), put it in a saucepan, fill it with cold water and cook. Skim off the foam so that the broth is clear. Let's add a little salt.

Helpful advice:

If for some reason you missed the foam and it began to float in the broth, you can add a glass of cold water to the boiling broth and the foam will rise to the top again. Or you can simply strain the broth through a sieve with cheesecloth in it.

Cut the potatoes into cubes and add to the broth.

Chop the onions and carrots and sauté in a heated frying pan, adding a little salt. When the chicken soup dressing is ready, add it to the broth. We check the level of salinity of our soup.

In the meantime, you can prepare the dough for our dumplings.

How to make dumplings for soup

Sift the flour onto the table, make a well in the middle and beat in the eggs. Let's add a little salt. Knead the dough with your hands. It is very convenient to knead the dough for dumplings in a bread machine while doing the rest of the preparation of chicken soup.

When the dumpling dough is ready, roll it into a thin sausage (roll thinner because they will increase 2-3 times during cooking), cut into pieces approximately 1 cm thick and throw into the soup.

When the dumplings float to the surface, the water boils - cook for about 15-20 minutes so that our dumplings are well cooked.

At the end of cooking, add greens and bay leaves to the chicken soup with dumplings.

Delicious aromatic soup is ready

- We invite everyone to the table!

Enjoy your meal!

Galushki- These are lumps of dough boiled in water, milk or broth. They are made most often from flour (wheat, buckwheat and a mixture thereof), as well as from semolina and from combinations of flour with potatoes, cottage cheese and other products (for example, onions, apples). Dumplings are a simple dish that was and is also considered a specific home dish, as a result of which recipes for making dumplings are usually passed down from generation to generation and are rarely mentioned in cookbooks. However, the simplicity and ease of preparing dumplings ensured their strong and long-term existence on the menu of the Ukrainian people.

The dough for dumplings is rolled out into a layer 0.5 to 1.5 cm thick (depending primarily on the flour from which the dumplings are made), then “thongs” 1-1.5 cm wide are cut from this dough or flagella are twisted into cross-sections 1-1.5 cm2 and cut into squares measuring 1×1 or 1.5×1.5 cm. Then the dumplings are allowed to sit for 20-40 minutes so that they “wither”, and only then they are boiled in boiling salted water, milk , broth, etc. They usually cook until the dumplings float to the surface, but certain types of dumplings have other signs of readiness (see recipes below).

Dumplings can only be eaten very hot, otherwise they are not tasty.

The preparation of some types of dumplings has its own characteristics, which are indicated in separate recipes.

Ukrainian dumplings recipe

Dumplings are a very filling and tasty dish. This recipe will help you out if you need to quickly feed your family, using the most ordinary products, without special expenses...

Products:

• premium wheat flour (2.5 tbsp.)
• chicken eggs (2 pcs.)
• butter (200 g)
• water (1/2 cup)
• onion (1 pc.)
• potatoes (3 pcs.)
• sour cream

How to cook Ukrainian dumplings recipe step by step:

1. Pour the flour into a deep bowl (you can knead the dough right on the table), add a little salt (0.5 tsp) and make a well in it.
2. Put half the total amount of butter (100 g) in a plate and put it in the microwave to melt (you can melt it in a frying pan).
3. Pour water (1/2 tbsp.) and melted butter into the flour, beat in eggs (2 pcs.) and knead the dough.
4. Now pour a small amount of flour on the table and place the dough on it.
5. My dough turned out a little liquid, so I kneaded it a little with flour.
6. Let's roll the dough into a ball like this, sprinkle it with flour and put it in a bag for now so that it doesn't get airy.
7. Peel and cut the onion (I cut it into cubes, but you can cut it into half rings).
8. Melt the remaining butter (100 g) in a frying pan and fry the onion until golden brown.
9. Peel and cut the potatoes. And throw it into boiling salted water to cook.
10. Place the dough from the bag on the table with flour, cut off sheets of it about 1-1.5 cm wide and lightly sprinkle with flour. If they are too long, cut them in half to make slicing easier.
11. Now you can start cutting the dumplings. I cut them with scissors onto a cutting board, and then throw them into boiling water with potatoes, but not all at once, but a few pieces at a time so that they don’t stick together.

You can cut it with a knife if it is more convenient for you. Or cut with scissors directly over the pan. I took twice as much food and threw half of the dumplings into the freezer.

1. Cook the dumplings for about 5 minutes after they float to the surface and place in a colander along with the potatoes.
2. Place the dumplings in a frying pan with onions and fry a little:
3. The dumplings are ready. You can put them on a plate and serve. They are usually served with sour cream. Dumplings are also perfect as a side dish for the main dish.

Bon appetit!

Dumplings with meat

Dumplings with meat are a universal dish that will appeal to all lovers of tasty food. The tender, almost airy dough and delicious stewed pork will delight your household. There are so many culinary experts in the world and so many recipes for preparing this chic, very satisfying dish, and we present you with one of the options for preparing this culinary masterpiece!

Cooking time: 55 min.

You will need:

Dough:

• Kefir - 1 glass
• Baking soda - 1/3 teaspoon
• Salt - 1/2 teaspoon
• Chicken egg - 2 pieces
• Sifted wheat flour - 2 cups
• Dried dill - 1 teaspoon
• Ground cumin - to taste
• Ground black pepper - to taste
• Fresh parsley - 1 bunch (small)
• Vegetable oil (for cooking) - 2 tablespoons

Meat dressing:

• Pork meat (tenderloin) - 500 grams
• Carrots - 2–3 pieces (medium)
• Onions - 2 pieces (large)
• Parsley - 1 bunch (small)
• Tomato paste - 1–2 tablespoons
• Vegetable oil - 2 tablespoons
• Water - 1 glass
• Salt - to taste
• Ground black pepper - to taste

How to cook Dumplings with meat :

1. Using a sharp kitchen knife to cut vegetables, peel the onions and carrots. Then we rinse them under cold running water along with the parsley. Shake the greens over the sink, and dry the vegetables with paper kitchen towels, thus getting rid of excess moisture. Then, one by one, place everything on a cutting board and chop it, the onion into cubes up to 1 centimeter in diameter, grate the carrots on a coarse grater, and finely chop the parsley. Place the cuts on separate deep plates.
2. We wash the pork tenderloin under cold running water to remove blood and any other contaminants, dry it with paper kitchen towels, place it on a cutting board and clean the meat from the chaff and small bones that may have remained on the pork after chopping. Then, using a meat slicer, cut the pork into pieces with a diameter of 2 to 2.5 centimeters and transfer the cuts to a bowl.
3. Now turn on the stove to a high level and place a frying pan on it with 2 tablespoons of vegetable oil. When the fat is hot, place pieces of meat in it and fry them until golden brown, stirring with a kitchen spatula; this process will take about 15 to 20 minutes. First, the pork will change color from a red tint to a gray tint and only then will it begin to fry. When the meat is covered with a blush, add the onion to it and simmer them together for 2 - 3 minutes until the vegetable is slightly transparent. Then add carrots, tomato paste, 1 glass of pure distilled water, half of the chopped parsley, salt and ground black pepper to taste. Mix all the dressing ingredients with a kitchen spatula and bring the liquid to a boil. After boiling, turn the stove temperature down to a level between low and medium. Cover the pan with a lid so that a small gap remains, and simmer the dressing for 40 - 50 minutes until the moisture has completely evaporated and the meat is completely cooked.
4. 15 minutes before the meat is fully cooked, turn on the adjacent burner on the stove to a high level and place a deep pan half filled with ordinary running water. While the liquid is boiling, take a deep plate and beat two chicken eggs without shells into it, add to them the required amount of baking soda, kefir, salt, dried dill, ground cumin, ground black pepper and the remaining chopped fresh parsley. Beat everything with a fork until fluffy for 1 - 2 minutes. Then add the required amount of sifted wheat flour into the resulting mass, while kneading the dough of medium thickness. Mix everything so that the dough is homogeneous without lumps of flour. It will take no more than 3 - 4 minutes to prepare.
5. When the water in the pan boils, add 2 tablespoons of vegetable oil and salt to taste, not forgetting that it is already in the dough and now the main thing is not to over-salt the flour products. In a separate small bowl we take a little cold running water, moisten a teaspoon in it, use it to scoop out the dough and put it in boiling water. In the same way, place all other portions in hot water. Cook the dumplings for 3 - 5 minutes until fully cooked; their texture should be soft, tender, but at the same time slightly elastic. When the dumplings are cooked, they rise to the surface of the water, it’s time to bring the dish to full readiness. Remove the pan from the stove and drain its contents into a colander. Leave the dumplings for 2 - 3 minutes to drain excess water. And during this time, remove the lid from the frying pan, increase the temperature under it to a medium level and evaporate the remaining moisture from the dressing, this will not take much time, 1 - 2 minutes. Then turn off the stove and act as desired, for example, put the meat on a large flat dish and put dumplings on top of it in a heap, or vice versa, it all depends on your desire.
6. Dumplings with meat are served hot as a second hot course for lunch or dinner. As an addition to this dish, you can offer sour cream or homemade cream. Also, if desired, you can sprinkle each serving of dumplings with fresh, finely chopped dill, parsley, basil, cilantro or green onions. Enjoy!

Adviсe:

– If desired, the amount of spices can be limited to a minimum by adding only ground black pepper and salt to the dough and dressing.

– Dumplings can be cooked in a thick and very fatty broth, and then served in a separate deep bowl, first sprinkled with finely chopped herbs.

– The preparation time for the dressing can be reduced by 2 times if you first boil the meat and then simmer it along with onions, carrots, tomatoes, salt and spices without adding water. This dressing takes 15-18 minutes to prepare.

– Instead of pork, you can use any other type of meat, such as beef, chicken or turkey. But do not forget that stewing them takes different times, beef, like turkey meat, will stew for about 1 hour, chicken no more than 30 - 40 minutes, depending on the selected part of the chicken.

– Instead of tomato paste, you can use fresh tomatoes, crushed in a blender until smooth.

Bon appetit!

Recently I was talking with a friend of mine and remembered our Ukrainian dumplings. "And what is it?" - he asked me. Yes, dumplings are also dumplings in Africa - this is exactly the answer I gave to my Russian friend.

Once upon a time, people said that Poltava dumplings would feed the whole of Ukraine.

Geography of dumplings

There are other names for dumplings - strudel or dumplings.

Wikipedia. Galushki (Ukrainian dumplings, Slovak halušky) is a dish of Eastern European cuisine (Hungary, Slovakia, Czech Republic, Poland, Ukraine), which is pieces of dough boiled in boiling water. In Ukraine, dumplings are served as a separate dish (with butter or sour cream) or soup with dumplings is cooked.

Dough for dumplings

I prepare the dough for dumplings fresh: water, salt and flour.

Then I roll it out into a layer 0.5 to 1.5 cm thick. From the prepared dough I cut “straps” 1-1.5 cm wide or twist it into flagella and cut them into squares measuring 1x1 or 1.5x1.5 cm.

• The dumplings should be allowed to sit for a while for 20-40 minutes so that they “wilt”, and only then cooked in boiling salted water or broth. Cook until the dumplings float to the surface.
• When the dumplings float to the surface, use a slotted spoon to catch them in a saucepan with a little butter or sour cream, and sometimes fry them with cracklings and onions.
• You need to make sure that the dumplings do not stick together (to do this, shake them slightly in this oil). And serve quickly before they cool down.

If you have a sweet tooth, I advise you to prepare a sweet version of the dish.

Sweet curd dumplings

Or as we call them in Ukraine - lazy dumplings. They are called that because the cottage cheese and dough are mixed into one - they were too lazy to make a real dumpling.

For the lazy dumplings dough:

Grind 600 g of cottage cheese, add 30 g of butter, 3 - 4 tablespoons of sugar, salt on the tip of a knife, half a glass of flour and the last 4 beaten egg whites.

Grind everything well, roll out the resulting dough into a rope 1.5 cm thick and cut dumplings 1-1.5 cm wide. Cook in salted boiling water for 15 minutes.

Advice: Serve lazy dumplings with sour cream or raw condensed milk. My children love this dish.

Nowadays a huge range of flour is sold in stores. Try experimenting. Buckwheat dumplings are very original.

Buckwheat dumplings

To prepare them you will need:
1.5 cups buckwheat flour, 1/2 cup water, 1 egg, 100 g lard, piece of meat, 2 onions, salt to taste.

Sift the buckwheat flour into the depression of the formed mound, beat in the egg, add salt and water and knead the dough. It is desirable that it does not turn out too steep. Then roll it out into a layer 4-5 mm thick and cut into small squares. Boil in salted water for 5-6 minutes, then drain in a colander.

Fry the lard by half and fry the meat on it, add chopped onion and fry everything until golden brown.

Advice

• Dumplings will be very beautiful and tasty served in portioned clay pots. Place the dumplings and pour melted lard and fried onions over them.
• Shake the pots, place in a heated oven and simmer for 5 minutes. Don’t hold it any longer - they will stop standing and may clump together into one big dumpling.

Corn dumplings taste very interesting. Here's their recipe.

Corn dumplings with mushrooms

To prepare we will need:

• 1.5 cups corn flour,
• 5-8 dried porcini mushrooms (can be pickled, but washed well),
• 8 eggs
• 5 tbsp. tablespoons melted butter,
• 2 tbsp. spoons of grated hard cheese, salt to taste.

For the sauce: a glass of mushroom broth, 1 teaspoon of flour, 30 g of butter, 1 onion, 3-4 dried mushrooms, salt.

Rinse the mushrooms well, cover with cold water for 3-4 hours, and then cook in the same water for 1.5 hours until soft. Remove the mushrooms and chop finely. Grind the butter and add all the yolks from 8 eggs.

Pour corn flour into the resulting mixture and add chopped mushrooms, salt, mix well, add beaten egg whites and mix carefully.

Use a teaspoon to form the dumplings, place them in boiling salted water and cook for 6-8 minutes until they float to the surface.

Now prepare the mushroom sauce:

Wash the mushrooms, soak them for 2-3 hours in cold water, and simply cook the frozen ones until soft for 1.5 hours, remove them, finely chop them, and strain the broth and cool.

Fry the flour in a frying pan until a pleasant nutty aroma appears, then pour in cold mushroom broth. Add chopped mushrooms, fried onions, salt, bring to a boil, add butter and stir.

Advice

• When preparing the broth, adding it to the flour, pour it a little at a time so that there are no lumps.
• We also put the finished dumplings in clay pots, greased with oil, pour mushroom sauce, sprinkle with grated cheese and place in a heated oven for 10 minutes.
• Lately I've been using frozen mushrooms from the freezer, it's very convenient. A dozen dried porcini mushrooms will replace half a kilogram of frozen ones.

Any Ukrainian borscht or soup can be prepared with dumplings. In the old days, this method was very common in Ukraine. Now he has been undeservedly forgotten. Therefore, I suggest you try this deliciousness.

Chicken soup with dumplings

The usual soup can be varied with dumplings. You can make them ordinary, or you can get fancy. Roll out the dough on the table, let it dry and brush with sunflower or olive oil.

Sprinkle with chopped herbs (parsley or dill) and roll up. Then cut this roll into strips 2-3 centimeters wide. Place them standing and let them wait in the wings. Make chicken broth from prepared chicken.

Place the chicken in the pan and fill it with water to 2-3 cm from the edges. After the water boils, reduce the heat and simmer the broth over low heat for an hour and a half. Shortly before the end of cooking, salt the broth to taste and add potatoes and spices to it. 10 minutes before readiness, add dumplings to the broth and cook until finished.

After finishing cooking, cover the pan with a lid and let the soup brew for 10 - 15 minutes so that the dumplings are well soaked in the broth.

You can also make borscht with dumplings using this recipe.

Poltava borscht is prepared with beets and cabbage, and when serving, a piece of chicken, separately cooked dumplings and sour cream are added to the borscht on a plate.

Bon appetit!!!

Delicious light soup with dumplings will perfectly complement the lunch menu of any family. It’s easier to cook a beautiful broth using chicken giblets or necks. This is the cheapest option, with wonderful results. But if you cook chicken broth, the dish will only benefit from it. And one more subtlety of this recipe - we will have dumplings using kefir, but I will also tell you how to prepare dumplings using water and eggs. So, let's prepare the soup.

Ingredients:

5 pieces. chicken necks;

2 pcs. potatoes;

1/2 onion;

1/2 carrot;

vegetable oil.

In the dough for dumplings with kefir:

80 grams of kefir;

100 g flour;

a pinch of soda and salt.

The second recipe is based on water and eggs:

100 gr. flour;

a pinch of salt.

Fill a saucepan with water for the broth. The water should not fill the pan too much, because, in addition to the fact that the water level will rise when all the ingredients are submerged, the pan should also accommodate fluffy dumplings.

Throw in the necks and cook over low heat (10 minutes is enough).

Add potatoes, cut into cubes.

Add the roast to the soup. Salt. Boil for a couple of minutes.

How to make dough for dumplings

We choose one of the methods. Dumplings made with kefir turn out fluffy, while dumplings made with water and eggs are more fluffy. Both types are delicious, you can try both. I post step-by-step photos only for kefir dumplings.

Method 1. Place soda/salt in flour. Stir.

Pour in kefir.

We get the dough like for pancakes.

Method 2. Add salt to flour. Stir. Beat in the egg, add a little water or broth from the pan.

Add dumplings to the fully prepared soup. To do this, dip a teaspoon into the soup and heat it slightly. Then we use it to scoop out the dough and transfer it to the broth.

The dumplings float up. They cook quickly, about 3 minutes.

Delicious soup with dumplings and chicken giblets is ready. Eat for your health.