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!

This dish is known to many housewives, but it is undeservedly ignored. Soup with dumplings is an incredibly tasty dish. But there are quite a lot of options for preparing it. These are dough products that are usually added to soup. But sometimes it can be an independent dish. Dumplings can be sweet, topped with jam, condensed milk, sour cream, or unsweetened.

Ukrainian dumplings

It is believed that the birthplace of dumplings is Poltava. The advantage of this dish is that it is easy to prepare, filling, nutritious and economical. How to cook dumplings? The recipe is very simple. For the soup we take 400 grams of chicken meat, 4 medium potatoes, one onion, bay leaf, herbs, salt and pepper. To prepare the dumplings themselves, you need to take two eggs, a teaspoon of salt, three tablespoons of milk and 7 tablespoons of flour. You also need to take vegetable oil and butter. Place a pan of water on the fire and boil the chicken for 30 minutes. During this time, you can finely chop the onion and fry it in vegetable oil. At the end, add a small piece of butter, melt it and turn off the fire. Thanks to this, the dish will acquire a delicate taste.

Peel the potatoes, cut them into cubes and place them in a saucepan. Let's start preparing dumplings. Mix the egg with salt, add milk and mix. Then add flour and knead the dough with a fork. It turns out a little thicker than sour cream. Now add dumplings to the soup. The recipe does not require many ingredients. Add in small portions as they will expand. Cook for about 5 minutes. During this time, cut the greens and put them in the soup along with pepper and bay leaf. After five minutes we turn it off. These are real Ukrainian dumplings. The recipe can be supplemented with some vegetables, such as carrots, which will decorate this soup.

Chechen dumplings

This dish is prepared by many peoples, but in slightly different ways. Here's how to make Chechen dumplings. The recipe is simply wonderful. For the dough, take two cups of flour, a cup or a little more water, a small spoon of salt. Mix flour with salt and pour water into this mixture. Stir until you get a dough. It should be soft and elastic and not stick to your hands. Leave it for 30 minutes, covered with a towel. Next, roll out the layer and cut it into strips and then into squares. Make them small because they will expand when cooked. We take opposite corners and connect them, and seal the edges. It turns out to be a beautiful petal. This is the most labor-intensive process. Next, take the chicken and divide it into pieces. You will also need one onion (large), a little saffron, a small spoon of curry, spices, potato flakes or mashed potatoes (50 grams). We put the chicken to cook in a saucepan. When the water boils, remove the foam. Cook for an hour and then put it on a plate. Cook dumplings in the same broth. Fry the onion with spices in a frying pan. This way they will better reveal their taste. Add some broth and potato flakes to them. The result will be a medium thick sauce. Place the chicken in it, close the lid and simmer for about 15 minutes. Add salt and pepper. Serve chicken and dumplings. The recipe is a little labor-intensive, but the result is amazing in taste.

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!!!

So, first, let's prepare the ingredients. We will need any meat. I cooked with beef, but you can make chicken, pork and even fish broth.

From vegetables we take:

• carrots – ½ piece,
• onion – 1 piece,
• potatoes – 3 pcs.,
• a bunch of greenery.

To fry the carrots, prepare vegetable oil.

For dumplings you will need:

• 1 chicken egg,
• 5 large spoons of wheat flour,
• 50 grams of butter.

Fill the meat with cold water and put it on fire. When it boils, drain the water, rinse the meat and pan to remove any meat foam. I advise you not to be lazy and do this procedure. This will result in a clean, clear broth. When the meat boils for the second time, remove the remaining foam and add finely chopped onions to the broth. Cook the meat until tender, remove from the broth, separate from the bones (if any), cut, and return to the pan. Peel the potatoes, cut into cubes, add to the meat. When the potatoes are almost ready, let's move on to the fun part - dumplings.

I tell you how to make dumplings for soup soft and airy

To do this, take 100 grams of broth, pour in one chicken egg, add 5 tablespoons of flour. Mix everything well. The ingredient that will help our dumplings become juicy and tender is butter. You can melt it and pour it into the dough, or you can grind it with a blender directly into the dough.

As a result, the dough turns out like thick sour cream. Take half a teaspoon of it and carefully lower it into the broth. When the dumplings are ready, they will float up. While the dumplings are cooking, grate the carrots on a coarse grater, fry them in vegetable oil, and pour them into the broth. It will give it a beautiful orange color and add finely chopped greens. Our soup is ready.

In general, dumplings can be consumed not only in soup, but also cooked as a main dish. As a side dish, they are incomparable and, by the way, very economical.

Attention! For your convenience, we suggest downloading the dumpling soup recipe and saving it. Thus, you can create a whole library of delicious and healthy recipes on your computer!

In Ukraine, where my grandmother is from, they are considered a national food and are prepared in almost every home. Now you know how to cook delicious ones. Agree, the dish is elementary and at the same time unusual. Try making dumplings or soup with them yourself, and I assure you, your household will be grateful to you, and dumplings will firmly become part of your family diet.

When you get tired of eating the same dishes based on potatoes, cereals or vegetables every day, you want to surprise your family and friends with some unusual dish. Most often, something unusual can be quite simple and quick to prepare, but modern housewives simply forget about it. Such dishes can easily include dumplings, which are boiled pieces of dough. Dumplings are added to the first ones, served as a side dish or boiled separately with the addition of some sauce or pieces of lard. How to make dumplings? Everything is very simple.

Undoubtedly, dumplings are a purely Ukrainian dish, which in every home is prepared according to its own recipe, but everything consists of the same ingredients. Most often it is flour, milk, egg and salt. Most often, dumplings can be found in the Poltava region, which is considered the birthplace of dumplings. Gogol spoke very beautifully about this dish in his works. But in other countries of Eastern and Western Europe you can find dishes similar to dumplings. In Poland they are called dumplings, in Italy - gnocchi, in Germany - bakerbze, in the Czech Republic - dumplings.

And all these names imply the same dish, which is undoubtedly the most delicious in Ukraine with sour cream or cracklings.

For many gourmets, dumplings may seem like a rather fatty and far from healthy dish. This is partly true, because this is the food of peasants who needed a recharge of energy for their daily endless work. But you can’t doubt the taste of this dish for a minute.

The benefits of this dish are obvious for lovers of delicious food.

• Firstly, they cook very quickly.
• Secondly, this is an extremely satisfying dish that every family member will love.
• Thirdly, the budgetary costs will attract the attention of especially economical cooks.

Most often, light soups are prepared based on dumplings, and flour dumplings themselves are replaced in the first course. This soup is extremely easy to prepare, which means that in just 20-30 minutes you can feed the whole family a hearty and very tasty lunch.

Recipe for dumplings

Dumplings are made from dough that is kneaded from traditional ingredients - flour, milk, eggs. Sometimes dumplings are prepared using kefir, which makes them more dietary.

To make dumplings you will need the following ingredients:

• 200 g flour
• 50 ml milk or water
• 1 egg
• 50 g butter
• 50 g sour cream
• salt.

How dumplings are prepared:

1. Beat eggs with salt and add milk or water. Mix everything well. Add melted butter here to give the dough elasticity and sour cream for fat content.

2. Gradually add flour to the egg mixture and knead into a stiff dough.

3. Roll out the dough into a roller and cut pieces of dough into arbitrary shapes. Roll the pieces in flour. The dumplings are ready.

Now they can be boiled in water and seasoned with fried onions with lard, sour cream, butter, chopped with herbs or added to soup.

This is one of the most common recipes for making dumplings. Most often, this dish is simply mixed with water or kefir, and after boiling it is seasoned with something tasty and more satisfying.

You can also add cottage cheese to the dough or add mashed potatoes instead of part of the flour. Every housewife can safely experiment and serve her own self-invented dumplings to the table of her household and guests.

Soup with dumplings

Most often, dumplings are prepared with meat or chicken.

To prepare such a first course, you need to prepare the dough itself (certainly with the addition of butter to make the dough fluffy), 1 onion, 1 carrot, chicken fillet or legs, herbs, salt and pepper to taste.

Cut the chicken fillet into long pieces. Boil the fillet or legs in salted water with a bay leaf.

Finely chop the onion and grate the carrots. Add vegetables to broth and cook until tender. Then add dumplings to the soup and cook until the dough floats to the surface of the water. It's just a minute or two. Add finely chopped greens to the soup and serve. It is very important to monitor the cooking of dumplings in water. If you overcook them, they will become tough and gummy. In a word - not tasty.

It is advisable to eat soup with dumplings immediately after preparation, since when heated, all its taste properties are dulled. The same applies to a simple dish - dumplings with some additives. Therefore, you should not prepare this dish for future use.

Interesting video on the topic: “How to make dumplings according to Ukrainian traditions”: