Cooking

Dumplings are a dish that few people remain indifferent to. It is no coincidence that every cuisine in the world has its own variety. True, most people know only one alternative - dumplings, manti and sorcerers, although in fact there are more options.

What country are the dumplings from?

Whose national dish is dumplings? There are many versions of the origin of dumplings, but after a little gastronomic research, culinary experts came to the conclusion that it was China that “dumplings” the world. It is difficult to say when this happened, because in Plato’s treatise “Symposium”, written in the 4th century BC. e., pieces of meat wrapped in noodles are already mentioned. And Plato’s contemporaries also wrote about fried dough bags filled with meat and vegetables.

However, many countries do not recognize the Chinese roots of the dish, and the question of which country’s national dish are dumplings still remains open. In addition to the Chinese, Finno-Ugric peoples, Siberians and Mongols are fighting for “copyrights”. However, the idea of ​​boiling dough wrapped in meat is so obvious that representatives of any nationality could do it without consulting each other. Therefore, instead of arguing whose dish is dumplings , It’s better to exchange recipes and expand your culinary horizons!

Kundums for the Lenten table

Russian pies-dumplings with mushroom filling were invented by church cooks who needed to contrive and prepare delicious dishes exclusively using Lenten products. The dough for Kurdyum is mixed with vegetable oil, hot water and wheat flour. Interestingly, the name of these dumplings is Turkic, which translates as “wheat”. Sometimes cereals, sorrel, spices and boiled eggs are added to the filling, and the products are first baked in the oven or fried, and then simmered in the oven over low heat under sour cream or mushroom sauce.

Khinkali: dumplings with a tail

Bags with a long tail are made from unleavened dough without eggs, which are filled with a filling of spicy meat with a lot of herbs, onions and garlic. Mainly beef, pork and lamb are used. Proper khinkali should have at least 18 folds - this is what Georgian housewives believe. Khinkali is boiled in salted water, and then eaters take the tail, bite it, drink the juice, sprinkle the meat with black pepper and eat the Georgian dumpling, discarding the tail. This is done for hygiene purposes, because it is not always possible to wash your hands before eating.

“Crystal” dim sum made from rice dough

The name of Chinese dumplings is translated very romanticly - “to touch the very heart.” They are made from thin rice dough and appear almost crystal. The filling in dim sum is not necessarily meat, and they can be different in shape and size. Dim sum with fish, seafood, vegetables and fruits is very tasty. These pies are prepared either steamed or deep-fried. However, it is difficult to prepare them at home, so it is better to enjoy Chinese dumplings in cafes and restaurants. However, some recipes for dumplings from China have been adapted to modern conditions, and in them rice flour is replaced with wheat flour. Dim sum is closer to a dessert than an appetizer as it is served during a traditional tea party.

Bao Tzu and poses: Chinese and Mongolian manta rays

This is another type of Chinese dumplings that are made from yeast dough and steamed. They look like manta rays, round in baozi shape, pinched at the top. The most popular fillings for these dumplings are pork and cabbage, tofu, mushrooms, beans and pumpkin. There is another variant of the Chinese name - jiaozi, however, in this case the dough is not kneaded with yeast, but with unleavened dough and the dumplings have a triangular shape. Shao mai is a type of Chinese dumplings with meat, fish, rice and vegetables. The difference between shao mai and baozi and jiaozi is the thinnest dough through which the filling shines through.

The Mongols and Buryats call this dish “buuza”, in the Russian version it is called “poses”. True, they have some features. Pozy is a dish that is always made with meat and onions, and the dough for them is mixed with eggs, water and flour.

Typically, hot Chinese dumplings are served with soy sauce mixed with rice vinegar, red pepper and sesame oil.

Wontons: New Year's exotic

Wontons are Chinese dumplings filled with pork, xianggu mushrooms and young bamboo stems. In general, it’s completely exotic, especially if the filling is generously flavored with ginger and pepper. Among different countries, Chinese ones are the most piquant, vibrant and spicy. Wontons are fried or boiled directly in the soup and served in this original form. This is a popular dish for the New Year, which is a symbol of longevity and health among the Chinese.

Japanese gyoza dumplings

This type of dumplings originated in China, but the Japanese consider the recipe to be their own. However, they have the right to this, because they made many additions to it and turned Chinese dumplings into a culinary masterpiece.

The dough for dumplings is made very hard so that the filling does not leak out, because it can be not only meat, but also fish, vegetables and even fruit. Gyoza is fried in oil, boiled, deep-fried or steamed. They look similar in appearance, and when they are fried, water is added to the frying pan in addition to oil. When frying, do not turn it over, but then place it on plates with the rosy side down and pour over soy sauce mixed with tomato paste.

Armenian Boraki straws

Armenian dumplings are cylinders or tubes with an open edge made of tightly kneaded dough and ground beef or lamb, to which are added tomatoes, onions and cilantro. First, the minced meat is fried and only then the borak is made. They are placed vertically in a pan (a whole batch at once) and boiled in meat broth. Cylindrical open dumplings are served with matsoni or garlic sauce.

Podkogylyo: crescents with hare meat

Mari dumplings podkogylyo are made in the shape of a narrow crescent, that is, in appearance they are not particularly original. Their highlight is in the filling, which is made from hare, wild boar or badger meat with the addition of a large amount of onion. Podkogylyo with millet and pearl barley porridge, cottage cheese and potatoes is very popular. They are cooked in the usual way, like dumplings, and removed from the water as soon as they float to the surface. Mari dumplings are served with butter, sour cream or sour milk.

Chuchvara: meat envelopes in broth

Chuchvara are Uzbek dumplings that are practically no different from the Siberian dumplings, but look more miniature. In addition, pork is not added to the minced meat for chuchvara; the meat is finely chopped and not passed through a meat grinder. Zira must be added to the minced meat. Uzbek dumplings are not made individually. The dough is rolled out, cut into squares, and the filling is wrapped in it. Chuchvara is usually associated with the first course, since it is always served with broth, while ayran, table vinegar and various sauces should be on the table.

Ravioli - a type of Italian pasta

The famous Italian ravioli dumplings have long occupied a leading position in the ranking of dumplings from around the world. They are made in the shape of a crescent, oval or square, distinguished by spectacular curly edges and small sizes. The dough is unleavened, the filling is meat, fish, vegetables or fruits, and there should be little filling. There is an easy way in the world to determine whether the food in front of you is ravioli or some other dish. If the filling percentage is less than half that of the dough, then it is ravioli, a type of Italian pasta. The ravioli are also very tender, honey-sunny in color, since the dough contains only flour and eggs, without adding water. Ravioli is boiled in water or broth, and also fried in butter.

Kreplach - holiday dumplings

Jewish kreplach dumplings are also prepared like Siberian dumplings, but without pork. Sometimes cabbage or mashed potatoes are added instead of meat. The shape of the kreplach can be different - traditional, ear-shaped or triangular. They are fried or boiled in broth - vegetable or chicken. In Jewish cuisine, kreplach is a festive dish because it requires a lot of time to prepare.

Momo with Snickers: Tibetan exotica

Momo is a dish from Tibet, the dough for which is prepared only from water and flour, although sometimes yeast or soda is added to it. The filling is made from yak, chicken, buffalo, goat, pork, lamb, and the most popular spices for minced meat are coriander, onion, garlic and pepper. Momos look like dumplings, only not curved, but straight and more elongated. In some Tibetan areas, vegetables and cheese are added to the meat. In Nepal, sweet dumplings filled with Snickers and Mars chocolate bars are made especially for foreign tourists.

Korean dumplings with meat and tofu

Kimchi mandu are Korean dumplings made from thin rice dough with ground beef and pork, tofu, starchy noodles, onions, spicy Chinese cabbage and fresh ginger. Sometimes the meat is replaced with mushroom filling. They are similar in shape to Russian dumplings, but their edges are raised. Boil kimchi mandu in salted water and serve with soy sauce. They taste more delicate than traditional dumplings due to the addition of tofu and noodles. Mandu is fried, steamed, boiled and served with soy sauce.

Sweet dumplings from India

Indian sweet dumplings modak are a delicious dessert. Dough made from rice flour, filled with nuts, coconut flakes, palm sugar and cardamom, khinkali form - such a sweetness has no analogues in other cuisines of the world. However, rice flour can be replaced with wheat flour, the main thing is that the dough is kneaded exclusively with ghee. It is better to take fresh coconut; poppy seeds, dates or chocolate will add piquancy to the filling. Modak is prepared steamed and deep-fried and served with melted ghee.

Kropkakor - dumplings and dumplings, two in one

Kropkakor - Swedish dumplings made from potato, flour and yolk dough. It turns out thick, so the crops are large, soft and very appetizing. They are filled with ham, lard and green onions. Round in shape, kropkakors are cooked like dumplings and served with broth or butter, cream, herbs, cranberry or lingonberry jam. Swedes usually prepare kropkakor for the New Year's table. The tenderness of crumbly potatoes, salty meat filling and sweet sauce - this original combination is impossible to forget!

Eat Maultaschen and deceive God

German Maultaschen have a rectangular shape, large sizes, and spinach is added to the minced meat. Maultaschen is boiled in a strong meat broth, then seasoned with fresh herbs and served with beer. These are, perhaps, all the differences from Russian dumplings. In Swabian cuisine, Maultaschen is also called Herrgottsbscheisserle, which translates as “fool God.” The fact is that German monks hid meat in spinach during Lent, hence the name for dumplings. Raw smoked and dry-cured meat, ham and smoked pork sausage are added to the filling for maultaschen.

Tortellini and rosebud

Tortellini are Italian dumplings, similar in shape to Siberian ones, only their corners are not tightly glued together, but connected in the form of a ring. There are many versions of the origin of tortellini. Some see this form as the navel of Venus, others as a rosebud. The sizes of dumplings can be different - large, medium and small; the color of the dish depends on the ingredients that are added to the unleavened dough - spinach makes it green, tomatoes make it red. Italian chefs add chicken, ham, ricotta or Parmesan to the filling.

Dumpling: Lotus Perfection

Dumplings from the list of dumplings from around the world stand out for their special virtuosity of preparation. They are made from thin dough and filled with meat, fish, vegetable and mushroom filling. The dumplings must have a special number of pinches, which are first drawn with a bamboo stick. This is the only way to create a dumpling that looks like a lotus flower. Chefs are trained in this art for six months. The dumplings are tasted using chopsticks, dipping the dumplings into the sauce, like sushi.

Gyurza: sun-colored dumplings

Azerbaijani gurza dumplings have an elongated shape, otherwise they differ little from the dumplings we are used to. Meat filling with onions, unleavened dough, cooking in salted water - all this is familiar to every housewife. However, there is one subtlety in preparing curza - when the water boils, in addition to salt, you need to throw turmeric into it so that it acquires a sunny amber hue. In this case, the dumplings will turn out bright, yellow and festive.

Croatian Zagorje Štrukli

Essentially, these are ordinary dumplings made from unleavened dough with a curd filling, to which sour cream and eggs are added. A roll is formed from the dough and filling and cut into small pillows, which are boiled like regular dumplings or baked in the oven with cream and cheese. Strukli can be an appetizer, a dessert or an addition to the first course - it all depends on the filling and the intentions of the cook.

Ravioli with Italian ham

So, we have figured out the names of the varieties of dumplings, now we will learn how to cook them. Let's start with ravioli! Prepare 700 g of regular dumpling dough, cut 200 g of ham and 2 onions into cubes. Yes, we will prepare ravioli with ham - hearty, tasty and appetizing. Fry the onion and ham in oil, mash 400 g of potatoes and mix it with the onion and meat. Divide the dough into two parts and roll out each part thinly. Place one piece of dough on the table and mentally cut it into squares. Place the filling in a plastic bag, cut off a corner and squeeze the filling in small portions directly into the middle of the squares, a short distance apart. Cover the layer of dough with the filling with a second layer of dough, cut into squares and press the edges together well. Boil the ravioli for 5 minutes in boiling water and serve with any hot sauce.

Homemade Chinese wontons

Despite the fact that the names of dumplings differ in different countries, the essence of this dish changes little - the meat filling is wrapped in dough. However, to prepare Chinese you will have to additionally get bamboo shoots, rice wine and sesame oil.

Knead unleavened dough from 3 cups flour, 2 cups water, 3 tbsp. l. sesame oil and a pinch of salt. Leave the dough for 15 minutes and prepare the filling from 300 g minced pork, 300 g mashed shrimp, 100 g chopped bamboo shoots, 2 tbsp. l. rice flour, 1 egg white, 2 tbsp. l. rice wine, 2 tbsp. l. soy sauce, 3 tbsp. l. sesame oil, sugar and pepper to taste.

Roll out the dough into a layer 2 mm thick and cut out circles with a diameter of about 5 cm, in the middle of which place a teaspoon of filling.

Boil the dumplings, steam them or fry them until crispy.

If it is difficult to find the right products, you can replace bamboo shoots with pickled champignons, take regular dry wine instead of rice wine, use regular sunflower oil instead of sesame oil, and rice flour can be completely replaced with starch.

Kundums with mushroom filling

Vegetarians and everyone who fasts love kundums with mushroom filling. However, regardless of your culinary preferences, you will like this dish. To begin, cook mushroom broth from champignons with bay leaves, peppercorns and garlic. Strain the broth and salt it.

Boil half a glass of buckwheat in a glass of water, finely chop 200 g of champignons, 2 boiled eggs and 2 onions. Fry mushrooms and onions in vegetable oil for 3 minutes, then add buckwheat and eggs and fry again for 3 minutes.

Knead the dough from 2.5 cups of flour, a cup of hot water and 3 tbsp. l. vegetable oil. Let the dough rest for half an hour, roll it into a thin layer, cut it into squares, put a little filling on each and mold the kundums, wrapping them in the shape of triangles.

Place the dumplings in a mold and bake them for 30 minutes at 180°C. Pour hot mushroom broth into the mold and let the kundums simmer for half an hour in the oven. Serve this yummy with sour cream and herbs!

Among the varieties of dumplings popular in different countries , It's hard to choose the most delicious ones. Or maybe you shouldn’t choose? Let there always be different dishes on the table. And although we eat to live, and not vice versa, variety never harmed anyone!

Family Dumplings

The New Year holidays are coming soon and I offer an excellent reason to get together with the family...

Dumplings dumplings

Ukrainian national dish made from unleavened boiled dough with various fillings: cottage cheese, potato, onion, cabbage, mushroom, fruit (apple, cherry). Ukrainian dumplings with cherries are especially tasty.

The main feature of preparing dumplings is that their dough shell is strong and at the same time well-cooked, tender and not soggy. The secret here is this: cool unleavened dough is kneaded in ice water, and the cooking itself is carried out as far as possible from the stove, in a cool room. The dough is made stiff, but not thick. The second secret is to prepare the filling in such a way that when heated, liquid does not form in it, which usually causes the dough to perforate. For this purpose, the cottage cheese is pre-boiled in boiling water and thoroughly squeezed, egg yolks are added to it. The cherries are pitted, covered with sugar for several hours, and the resulting juice is carefully expressed several times. Only after this can the cherry filling be used without the risk that the dumplings will fall apart. Finally, the third secret is to firmly seal the seams of the dumplings and cook in a wide, low saucepan at a gentle simmer so that the dumplings are not crowded. One of the peculiarities of dumplings is their use with gravies, depending on the filling. Thus, cottage cheese dumplings are eaten with sour cream, apple dumplings with honey, cherry dumplings with boiled, sweetened cherry syrup (pre-decanted!), potato dumplings with melted lard, mushroom dumplings with sour cream and onion broth, etc.

In the public catering network, a product has become widespread, consisting of a mechanical mixture of 2/3 cottage cheese and 1/3 flour (or a 1:1 mixture of these products), rolled out into a flagellum and cut into pieces 3 cm long, which are then boiled in salted water. These so-called lazy dumplings, that is, made haphazardly out of reluctance to bother with real dumplings, are not a national Ukrainian dish, but a restaurant dish that appeared only about 80-90 years ago. Ukrainian dumplings have been known since the end of the 16th century.

(Culinary Dictionary by V.V. Pokhlebkin, 2002)

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Ukrainian dumplings. They are prepared from unleavened boiled dough with a variety of fillings: cottage cheese, potato, onion, cabbage, mushroom, fruit (apple, cherry). Dumplings are served with gravy. Cottage cheese dumplings are eaten with sour cream, apple dumplings with honey, cherry dumplings with cherry syrup, potato dumplings with melted lard, mushroom dumplings with mushroom broth, etc.

(Culinary Dictionary. Zdanovich L.I. 2001)

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(Source: United Dictionary of Culinary Terms)

Vareniki

Dumplings are a boiled pie with berry, curd or other filling. In this word, the root \"var\" comes from the Old Russian \"cook\". True, there are many other dishes that are boiled, but the name associated with the verb "cook" is assigned to only three dishes - jam, dumplings, varenets.

Glossary of culinary terms. 2012 .

See what “dumplings” are in other dictionaries:

Vareniki, one of the most specific Ukrainian dishes, is now known everywhere in our country. Their preparation is generally not difficult; they are a yeast-free dough stuffed with some kind of minced meat. However, the dumplings are truly delicious... ...

VARENIKI- a dish prepared from unleavened dough with various fillings (cottage cheese, potatoes, mushrooms, cherries). The dough for any type of dumplings is prepared in the same way. Pour the sifted flour onto the table or into a container convenient for kneading. Make in flour... ... Concise Encyclopedia of Housekeeping

Dumplings, dumplings, units. dumpling, dumpling, husband. Small boiled pies made from unleavened dough, stuffed with prey. cottage cheese, cabbage or berries. Dumplings with cherries. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary

Dumplings, ov, units. ik, a, husband. A type of small pies made from unleavened dough, stuffed with cottage cheese, berries, etc. boiled. | adj. Varenichny, oh, oh. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

This term has other meanings, see Dumpling. Ukrainian dumplings with meat served with sour cream... Wikipedia

Ukrainian national dish made from unleavened boiled dough with various fillings: cottage cheese, potato, onion, cabbage, mushroom, fruit (apple, cherry). Ukrainian dumplings with cherries are especially tasty. Main... ... Great Encyclopedia of Culinary Arts

Ov; pl. (unit dumpling, a; m.). A dish made from unleavened dough in the form of small pies with different fillings, boiled in boiling water. Dumplings with cottage cheese and cherries. Lazy dumplings (prepared in a faster way than real ones) ... encyclopedic Dictionary

vareniki- ov; pl. (singular vare/nik, a; m.) A dish made from unleavened dough in the form of small pies with different fillings, boiled in boiling water. Dumplings with cottage cheese and cherries. Lazy dumplings (prepared in a faster way than real ones) ... Dictionary of many expressions

A very nutritious Little Russian dish, prepared from wheat dough (1 lb. flour, ⅜ lb. water and 2 eggs, according to the experience of normal canteens, is enough for 5 people), rolled out into a thin layer, from which they are cut into round, oblique or... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

Mn. Dough products with curd, berry, etc. filling (in the form of small pies), which are boiled in boiling water. Ephraim's explanatory dictionary. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language by Efremova

Books

• Dumplings, dumplings, belyashi, pasties, Romanova Marina Yurievna. How you sometimes want to eat juicy cheburek or belyash! And how delicious are the lush dumplings and fragrant dumplings! However, buying semi-finished products of these dishes is sometimes downright dangerous. However, this is not a reason...

“Then Vakula noticed that there were neither dumplings nor a tub in front of him: but instead there were two wooden bowls on the floor: one was filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily turned to these dishes. “Let’s see,” he said to himself, “how Patsyuk will eat dumplings...”

As soon as he had time to think this, Patsyuk opened his mouth, looked at the dumplings and opened his mouth even more. At this time, the dumpling splashed out of the bowl, plopped into the sour cream, turned over to the other side, jumped up and just landed in his mouth. Patsyuk ate it and opened his mouth again, and the dumpling went out again in the same order. He only took on the labor of chewing and swallowing.”

“The Night Before Christmas” Gogol N.V.

The history of dumplings.

Without further ado, dumplings can be considered a traditional, and perhaps even a cult dish of Ukrainian cuisine. They were famously prepared by Gogol’s Solokha, but in fact, few people know that the roots of this dish go back to Turkish cuisine. Just a dumpling-like dish of Turkish cuisine - small boiled pies made of unleavened dough with filling - so popular with Ukrainians that from the “Basurman” dush-vara it gradually turned into vara-nicki, and only then into the pride of Ukrainian cuisine - vareniki, and with characteristic fillings: cracklings, tsybula, bulba, cherries. Later there were even more fillings. Now everyone can choose both the filling of dumplings and the dough according to their taste.

Now the assortment of dumplings is represented by the following varieties:

1) Dumplings with potatoes and Cheddar cheese;
2) Lazy dumplings in Polish;
3) Lenten dumplings;
4) Old Russian dumplings;
5) Dumplings with cabbage and herring;
6) Dumplings with mushrooms;
7) Dumplings with raspberries;
8) Potato dumplings with meat;
9) Dumplings with radish;
11) Lithuanian dumplings;
12) Old Russian dumplings with cottage cheese;
13) Slovak Tatar dumplings with cottage cheese;
14) Dumplings with potatoes;
15) Dumplings with potatoes and cottage cheese;
16) Dumplings with potatoes and mushrooms;
17) Dumplings with cherries in syrup;
18) Dumplings with prunes;
19) Dumplings with berries (strawberries, raspberries, blueberries, nightshade);
20) Dumplings with apples;
21) Dumplings with poppy seeds;
22) Old Ukrainian dumplings;
23) Dumplings with cherries;
24) Dumplings with liver;
25) Dumplings with cherries;
26) Classic Poltava dumplings with cherries;
27) Dumplings with cottage cheese.

Dough for dumplings can also be different:

1) Egg dough for dumplings;
2) Dough for dumplings;
3) The dough for dumplings is simple;
4) Dough for dumplings with cottage cheese;
5) Dough for dumplings with fruit.

With cheese, meat, potatoes and cherries, made from wheat and buckwheat flour, steamed or in boiling water. Dozens of varieties and millions of fans. Nand Ukraine even hosted a championship in speed-eating dumplings! Since March 2006, qualifying rounds for the championship have been held in 12 regions of Ukraine. The finalists of these rounds gathered in Kyiv on August 24 to take part in the competition and determine the best. At the celebrations in honor of Independence Day on the main square of the country, they demonstrated their ability to eat well. The winner was a 25-year-old resident of the Lviv region. Taras Dzyuba managed to eat 100 dumplings with potatoes in 5 minutes 22 seconds!

Ancient recipe:

Kostroma dumplings.

Ingredients: Dough for dumplings or dumplings. For minced meat: 500 g boneless chicken meat, 2-3 onions; oil, salt and pepper to taste.

Preparation: Chicken meat with skin, mince onion, add salt and pepper, mix thoroughly, prepare dumplings, boil and serve with butter.

Old Russian dumplings.

Ingredients: Dough for dumplings or dumplings. For minced meat: 500 g apples, 1 cup blueberries, 1/2 cup sugar, 1 tbsp. spoon of water.

Preparation: Wash the apples, remove the seeds, peel them, cut them into small slices, sprinkle with sugar, add water and cook, stirring over low heat, until the apples become soft. Before the end of cooking, add blueberries and stir. Make dumplings with the resulting minced meat and serve with jam or sour cream.

Dumplings with cherries or cherries.

Ingredients: Dough for dumplings or dumplings. For minced meat: 800 g cherries, 1/2 cup sugar, 3 tbsp. spoons of potato starch.

Preparation: Wash the cherries, remove the seeds, sprinkle with sugar, starch and leave for 3-4 hours. Then drain the juice, make dumplings with berries, mold the edges, cut with a fork or knife in the form of a fringe, boil in salted water. Add a little water to the remaining juice, boil and pour over the prepared dumplings. Serve hot or cold with sour cream.

Dumplings with cottage cheese and raisins.

Ingredients: Dough for dumplings or dumplings. For minced meat: 500 g cottage cheese, 1 egg, 3 tbsp. spoons of raisins, 2 tbsp. spoons of sugar, salt to taste.

Preparation: Wash the raisins, scald with boiling water, dry and mix with cottage cheese, add salt, sugar, egg and mix thoroughly. Make dumplings and boil with sour cream.

Vareniki in Yaroslavl style.

Ingredients: Dough for dumplings or dumplings. For minced meat: 6-8 potatoes, 2 onions, 100 g dried mushrooms, 2 tbsp. spoons of vegetable oil, 40 g of cheese, salt to taste. For the sauce: 1 cup sour cream, 1 teaspoon flour, 1 tbsp. spoon of tomato paste, 1 tbsp. spoon of butter.

Preparation: Soak dried mushrooms, then boil in salted water, chop finely and fry in oil along with onions. Boil the potatoes, crush them, add the mushrooms and onions, stir, and add salt to taste. Make dumplings with this filling, boil until half cooked, place in clay pots, pour in sauce, sprinkle with grated cheese and bake in the oven until done. Sauce. Fry the flour in oil, add salt to the tomato paste and fry for another 5-7 minutes, then add sour cream and bring to a boil.

Lazy dumplings.

Ingredients: 400 g cottage cheese, 2 eggs, 2 tbsp. spoons of flour, 1 tbsp. spoon of sugar, salt to taste. Preparation: Add eggs, flour, sugar, salt to the cottage cheese and mix thoroughly. Roll out the resulting homogeneous mass into a layer 1-1.5 cm thick and cut into rectangular or triangular pieces. Boil the prepared dumplings in salted water for 4-5 minutes at low boil. Serve with sugar, sour cream or butter.

Dumplings with a surprise!

And how can you forget about traditional dumplings with surprises? Many people can’t even imagine the Old New Year without this extravagant dish. They can include anything... But what exactly does each of the surprises mean if you come across one at the holiday table?

The most common surprises are:

button- to a new thing;

salt- to bad news;

sugar- to the sweet life;

coin(small denomination) - to profit in the new year;

flour- to torment;

long and short thread- respectively to a long or short road;

ring- for the wedding;

pepper– to a “peppered” life, to changes;

bread- for a satisfying year;

Bay leaf- to glory;

raisin- to great temptation;

beans- to wealth;

peas– to travel;

cranberry– to unrequited love;

dough, fish scales- to the child;

nut- to contradictory events.

You can also write wishes on tracing paper with a pen and put notes with wishes into the dumplings.

Know that this is the same cultural heritage of the Ukrainian people as language, literature, and art.

As they say: “Dumplings, dumplings, God’s praisers, not everyone cooks them, but everyone praises them.”

And just think about it, for the winter holidays, as always, they will be on our table, about which it is no coincidence that we know everything: from the component parts to the preparation. But in reality, few people know everything about them. Even me! Let's talk about the history of dumplings!

Just so you know: the name vareniki is all-Ukrainian, but it is Western Ukrainian (Galician). It is believed that dumplings existed back in pagan times and even meant something. Their first consumption is attributed to the ancient Trypillians, and this, God knows, what millennium BC. So in them they symbolized the month and fertility. They were made from: rye, wheat, buckwheat, barley flour; stuffed with: potatoes, cheese, cabbage, sheep cheese (in the Carpathians), millet porridge or crushed beans (Polesie), buckwheat porridge with cheese (Volyn), boiled beans, sometimes ground with viburnum (Poltava region).

Typical for all regions of Ukraine, there are dumplings with cherries and cheese. And there are Lenten fillings: the most common was urda (“gurda”, “vurda”), which was prepared in this way: lightly roasted hemp (less often flaxseed) seeds were crushed and ground in a makitra, poured with boiling water, stirred, filtered and put on fire. The yellowish foam that formed during boiling was skimmed off and used as a filling. Instead of seeds, they often took makha (residues after squeezing the oil from the seeds). And there were also dumplings with sand! But the fern filling remains an unusual filling.

It was believed that the process of kneading dough for dumplings was a symbol of the process of creating the universe, its structure. Therefore, it was the woman who created this universe, as the mother and ancestor of the human race. The dumplings themselves are made in an interesting old-fashioned way - clapping: palm on palm and also with the help of a rolling pin - swinging or splashing the loaves on women's thighs. Nowadays, the food industry has not resorted to such methods for a long time, strange as it may seem!

And now I’ll tell you about the fun and fortune-telling with dumplings that were on the territory of Ukraine: Ukrainian women could make dumplings and put a piece of paper in them with any man’s name, not necessarily guys they knew. It was necessary to carefully monitor when the water boiled: with which name the dumpling floated to the surface first - that would be the name of the future husband; or it happened that a girl would place her dumplings in front of a cat or a dog, which was a kind of oracle of fate. The animal, having chosen a certain one, indicated primacy in the married. But, if a cat bites someone’s dumpling and leaves it, then it means that the betrothed will do the same thing to the girl in life, but if the cat takes a certain dumpling far from them, then it means that matchmakers will come from far away and the wedding will take place will be far from his father's house.

This is the story about the dumplings that we make.