Fragrant dumplings - one of the most famous dishes of Ukrainian cuisine. Molded from unleavened dough and boiled until tender in salted water, dumplings little stale, as they can be prepared with a variety of fillings. Salty or sweet, fatty or lean - dumplings always turn out delicious and hearty.

History dumpling

Dishes cooked unleavened dough is in many national cuisines: hearty and delicious, they are easily prepared and well-stocked in the cold. It is believed that the first products from unleavened dough, boiled in water, were prepared in China. Gradually, the dish has spread to Asia and Europe. Along the way, the recipes have changed, adapting to the characteristics of various national cuisines. But perhaps none of dough dish does not differ by such a variety of fillings, like Ukrainian dumplings.

It is estimated that the dumplings come to the Ukrainian cuisine from the Turkish. Small Turkish dumplings "dyushbara" Ukrainians have fallen to taste. Gradually the name was transformed into "vara-nicks", and then in the dumplings. This, however, is not the only version of the emergence of a new name dishes: cooking many historians believe that the dumplings were so named by the method of preparation - boiling.

Unchanged from the Turkish dish dumplings and externally. Dumplings have become much larger, "his parents", a host of new fillings, including sweet. Hearty dumplings quickly became a true symbol of Ukrainian cuisine: they are mentioned in his works Nikolai Gogol and other less well-known writers.

Features

The dough for the dumplings are traditionally used fresh, without the addition of yeast and other baking powder. It must be resilient, soft and at the same time dense to boiling during filling does not leak from the dumpling.

A variety of fillings for dumplings impressive. The most famous dumplings with cottage cheese and cherries, as well as the filling, you can use almost any fruit and vegetables. Sweet dumplings are served as a separate dish or as a filling dessert. Dumplings stuffed with salt also can quite replace the main course. In such a post since ancient times prepared dumplings with cabbage, potatoes, mushrooms and beans, and in the days Skoromniy stuffing made from meat, eggs, cheese.

Traditional Ukrainian meal is unthinkable without a large bowl of dumplings in the center of the table. It is usually served sour cream dumplings. And other additives are allowed. For example, dumplings stuffed with sweet offers some honey or jelly-flavored gravy. A juicy dumplings are eaten with vegetable oil or butter, or with bacon.

In addition to the usual dumplings, resembling small patties, cook dumplings as lazy. These dumplings resemble, rather, a layer cake or casserole made of several layers of dough and filling. Before serving this casserole is cut into small squares and filled with sour cream Smetana: untold riches of Russian cuisine . Of course, preparing a dish much faster than traditional dumplings, but the taste is quite different.

Another variation is just lazy dumplings with cottage cheese. While industrious careful housewife is coated dough flavored toppings lazy simply mix all ingredients thus obtained was cut into the dough into pieces, and then the pieces are boiled in boiling water.

Tasty pastry

The dough for the dumplings made from eggs, flour and liquid - water, milk, yogurt Kefir: a unique drink for health and harmony Sera. Sometimes the dough add a little melted butter. The dough is usually a little salt, but sugar is never added: it worsens palatability of food, the dough becomes fragile, easily broken. If you plan to serve dumplings for dessert, the sugar is added to the stuffing and used for sprinkling the finished dish.

Before you cook it is not an easy task: the dough should be soft, flexible, yet durable. There are many recipes for dumplings, but the secret of delicious dough is not using some secret ingredients, and technology.

Thus, to be used for making dough hot water or other liquid. Water is mixed with egg and salt and then the resulting emulsion was gently stirred with the flour. Flour should not be too much: dumplings from a very tough test are solid and tasteless.

The finished dough is required to leave the "rest" in the cold for half an hour or forty minutes. During this time, the dough "matures", will gain elasticity and softness.

After that you can start modeling dumplings. You can cut out circles of dough glass, and can be laid on a square plate stuffing dough. In any case, the filling should not be too much, and close up the edge of dumplings need to very carefully. Right dumplings fall apart stuck together and retain their shape after cooking.

Cooked in salted boiling water is carried out. Once the dumplings float - they are ready. They should catch a slotted spoon, quickly dry and serve.

These different fillings

Filling for dumplings can be any, as long as it was not too juicy, liquid. Therefore, in the preparation of, for example, dumplings with cherries, you must first fill the berries with sugar, then drain the syrup and dry cherries. It is worth adding to the berries of a small amount of starch, which is "bind" the excess fluid and not allow it to be absorbed into the dough.

Very tasty dumplings with meat. From traditional dumplings Dumplings - the card of Russia   They differ not only in size but also by the fact that the meat in the stuffing is not used raw and pre-cooked (or otherwise prepared), and then crushed. For juiciness to add the onion stuffing, and sometimes mushrooms.

You can cook dumplings with mushrooms and simple - a great idea for a post. Mushrooms always previously subjected to heat treatment, for example, in extinguished oil or brine with onion, salt, pepper, fennel. If the fungus is small, then you can add it to mashed potatoes - a classic combination ensures excellent taste.

Maria Bykov