History of dumplings with potatoes. Boom boom! Russian history of dumplings

19.11.2021

Aromatic dumplings are one of the most famous dishes of Ukrainian cuisine. Blinded from unleavened dough and boiled until cooked in salted water, dumplings practically do not become boring, since they can be prepared with a variety of fillings. Salty or sweet, fatty or lean - dumplings are always tasty and satisfying.

The history of dumplings

Dishes made from boiled unleavened dough are in many national cuisines: hearty and tasty, they are easy to prepare and keep well in the cold. It is believed that the first unleavened dough products boiled in water were made in China. Gradually, the food spread throughout the countries of Asia and Europe. Along the way, the recipes changed, adapting to the peculiarities of certain national cuisines. But, perhaps, no other dough dish is distinguished by such a variety of fillings as Ukrainian dumplings.

It is believed that dumplings came to Ukrainian cuisine from Turkish. Small Turkish dushbara dumplings fell to the taste of Ukrainians. Gradually the name was transformed into "varaniki", and then into dumplings. This, however, is not the only version of the appearance of a new name for the dish: many culinary historians believe that dumplings were so named for the method of preparation - boiling.

The dumplings have also changed in comparison with the Turkish dish. Dumplings have become much larger than "their parents", a lot of new fillings have appeared, including sweet ones. Hearty dumplings quickly became a real symbol of Ukrainian cuisine: they were mentioned in their works by Nikolai Gogol and other less famous writers.

Peculiarities

The dough for dumplings is traditionally used unleavened, without the addition of yeast and other leavening agents. It should be elastic, tender and at the same time dense, so that the filling does not flow out of the dumplings during the boiling process.

The variety of fillings for dumplings is impressive. The most famous are dumplings with cottage cheese and cherries, and almost any berries and fruits can be used as a filling. Sweet dumplings are served as an independent dish or as a hearty dessert. Dumplings with salted filling may well replace the main course. In Lent, such dumplings have been cooked with cabbage from time immemorial. , potatoes, mushrooms or beans , and on short days, the filling was made from meat, eggs, cheese.

A traditional Ukrainian lunch is unthinkable without a large bowl of dumplings in the center of the table. Sour cream is usually served with dumplings. Other additives are allowed. For example, dumplings with a sweet filling are often accompanied by honey or aromatic jelly sauce. And savory dumplings are eaten with vegetable or butter, or with cracklings.

In addition to ordinary dumplings, reminiscent of small pies, lazy dumplings are also prepared. Such dumplings resemble, rather, a puff pie or casserole made from several layers of dough and filling. Before serving, such a casserole is cut into small squares and poured with sour cream. Of course, such a dish is prepared much faster than traditional dumplings, but it also tastes completely different.

Another type of lazy dumplings is made only with cottage cheese. While hardworking housewives diligently envelop aromatic filling in a dough shell, lazy people simply mix all the ingredients, cut the dough thus obtained into pieces, and then boil these pieces in boiling water.

Delicious dough

The dumplings dough is made from eggs, wheat flour and liquid - water, milk, kefir, whey. Sometimes a little melted butter is added to the dough. The dough is usually slightly salted, but sugar is never added: this worsens the taste of the dish, the dough becomes fragile, easily torn. If the dumplings are planned to be served for dessert, then sugar is added to the filling and used to sprinkle the finished dish.

The chef is faced with a difficult task: the dough must be soft, elastic and at the same time strong. There are many recipes for dumplings, but the main secret of a delicious dough is not in the use of any secret ingredients, but in the technology.

So, you should use hot water or other liquid to prepare the dough. The water is mixed with an egg or salt, after which the resulting emulsion is gently mixed with flour. There should not be too much flour: dumplings made from very tough dough are hard and tasteless.

The finished dough must be left to "rest" in the cold for half an hour to forty minutes. During this time, the dough “ripens”, acquires elasticity and softness.

After that, you can start sculpting dumplings. You can cut dough circles with a glass, or you can put the filling on square dough plates. In any case, the filling should not be too much, and the edges of the dumplings must be covered very carefully. Correctly molded dumplings do not fall apart and retain their shape after boiling.

Cooking is carried out in salted boiling water. As soon as the dumplings float, they are ready. They should be caught with a slotted spoon, quickly dried and served.

Such different fillings

The filling for dumplings can be any, the main thing is that it is not too juicy, liquid. Therefore, when preparing, for example, dumplings with cherries, you must first fill the berries with sugar, then drain the resulting syrup and dry the cherries. It is not superfluous to add a small amount of starch to the berries, which will "bind" excess liquid and prevent it from being absorbed into the dough.

Dumplings with meat are very tasty. They differ from traditional dumplings not only in size, but also in that the meat in the filling is not used raw, but pre-boiled (or prepared in another way), and then chopped. For juiciness, add onions to the filling, and sometimes mushrooms.

You can also cook dumplings with mushrooms - a great idea for a fast. Mushrooms are always pre-cooked, for example, stewed in oil or in their own juice with the addition of onions, salt, pepper, dill ... If there are not enough mushrooms, then you can add mashed potatoes to them - this classic combination guarantees excellent taste.

Maria Bykova

“Then Vakula noticed that there were no dumplings or tubs in front of him: but instead of that there were two wooden bowls on the floor: one was filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily rushed 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 spilled out of the bowl, slapped into the sour cream, turned over to the other side, jumped up and just got into his mouth. Patsyuk ate it and opened his mouth again, and the dumpling set off again in the same manner. He took upon himself the labor of only chewing and swallowing. "

"Night before Christmas" Gogol N.V.

The history of the origin of dumplings.

Without further ado, dumplings can be considered a traditional, and perhaps even a cult dish of Ukrainian cuisine. They were also gloriously cooked by Gogol's Solokha, but in fact, few people know that the roots of this dish go back to Turkish cuisine. A simple dumpling-like dish of Turkish cuisine - small boiled pies made of unleavened dough with filling - so much to the liking of Ukrainians that duche-wara it gradually turned into vara-niki, and only then into the pride of Ukrainian cuisine - vareniki, and with characteristic fillings: cracklings, cybuli, bulba, cherries. Later, there were even more fillings. Now everyone can choose both the filling of the dumplings and the dough to their liking.

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

1) Dumplings with potatoes and Cheddar cheese;
2) Lazy dumplings in Polish;
3) Lean 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 tartar 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.

The dough for dumplings can also be different.:

1) Egg dough for dumplings;
2) Choux 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, wheat and buckwheat flour, steamed or in boiling water. Dozens of varieties and millions of fans. Nand Ukraine even hosted a championship in high-speed eating of dumplings! Since March 2006, qualifying rounds of the championship have been held in 12 regions of Ukraine. The finalists of these rounds gathered in Kiev by August 24 to take part in the competition and determine the best one. At the celebrations in honor of the Independence Day in 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 Dziuba 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, 2-3 onions; oil, salt and pepper to taste.

Preparation: Chicken meat with skin, mince the onion, salt and pepper, mix thoroughly, cook the 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: Rinse the apples, remove the seeds, you can peel the skin, cut into small slices, sprinkle with sugar, add water and cook, stirring occasionally over low heat, until the apples are soft. Before cooking, add blueberries and stir. Make dumplings with the 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 or cherries, 1/2 cup sugar, 3 tbsp. tablespoons of potato starch.

Preparation: Wash cherries or cherries, peel them, sprinkle with sugar, starch and leave for 3-4 hours. Then drain the juice, make dumplings with berries, blind 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 the finished 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 of cottage cheese, 1 egg, 3 tbsp. spoons of raisins, 2 tbsp. tablespoons of sugar, salt to taste.

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

Yaroslavl dumplings.

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

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

Lazy dumplings.

Ingredients: 400 g of cottage cheese, 2 eggs, 2 tbsp. tablespoons of flour, 1 tbsp. a spoonful of sugar, salt to taste. Preparation: Add eggs, flour, sugar, salt to the curd and mix thoroughly. Roll out the resulting homogeneous mass in 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 a 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 cannot even imagine the Old New Year without this extravagant dish. They can include anything ... But what exactly does each of the surprises mean, if one is caught at the festive table?

The most common surprises are as follows:

button- for a new thing;

salt- to bad news;

sugar- to a sweet life;

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

flour- to torment;

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

ring- for the wedding;

pepper- to the "peppery" life, to changes;

bread- to a satisfying year;

Bay leaf- to glory;

raisin- to the great temptation;

beans- to wealth;

peas- to travel;

cranberry- to unrequited love;

dough, fish scales- to the child;

nut- to conflicting events.

And you can also write wishes on tracing paper with a pen and put notes with wishes in dumplings.

What are dumplings? ... who invented them and where is their homeland? and got the best answer

Answer from Natalia [guru]
Few people know that we owe the appearance of dumplings on our table ... to the Turks! Having tasted Turkish dyushvara, Ukrainians were delighted and changed it in their own way, improving the filling and simplifying the dough recipe.
The eastern dish "dush-vara" became "varaniks", and then dumplings. In Ukrainian dumplings, mainly sweet filling is used. Dumplings with cherries are real celebrities, but dumplings with wild berries, cherries, apples, cottage cheese are no worse. Of the unsweetened fillers, the most common are cabbage, herring, potatoes, mushrooms and, of course, lard. But the most ardent adherents of Ukrainian cuisine, of course, will say that true dumplings should be sweet. It is the Ukrainian version of dumplings that pays tribute to all sweets and allows you to experiment a lot with a variety of berry and fruit fillings.
A separate line should be said about lazy dumplings, they are curd dumplings, they are dumplings. They don't have any filling at all.
–

Answer from Comte de Walle[guru]
Ukraine.
Ridna Nenka.

Answer from Irina Salikova[guru]
Dish... .
And they came up with something like Ukrainians =))

Answer from Ablai[expert]
Dumplings are the most delicious dish in the world, my Grandmother invented them)

Answer from Ђatiana Filinger[newbie]
Vareniki (Ukrainian dumplings) - a dish of Slavic cuisine made from wheat dough, rolled into a thin layer, from which round, oblique or square pieces are cut; they put grated cottage cheese in them, pinch the edges of the dough, put them in boiling water and when they come up, take them out, pour them over with melted butter and serve with sour cream. In addition to cottage cheese, you can stuff with cherries, strawberries, potatoes, cabbage and cheese.

Answer from Angelique[guru]
dumplings are the same dumplings only a slightly different shape and they can be with different fillings Homeland - Ural

Answer from Alexey Kulchitsky[active]
dumplings are like dumplings, only different molding and different fillings (cherries, potatoes, cottage cheese, etc.). They were invented in Ukraine.

Answer from Natalya Yal[master]
Dumplings appeared in Ukraine. Now they are known everywhere. The list of fillings for them is so varied and long that it can take more than one page.
The dough for dumplings is quite simple to prepare, but if you do not follow the rules prescribed by Ukrainian cuisine, real dumplings will not work.
The dough is kneaded from premium wheat flour (you can mix it in half with buckwheat) with the addition of eggs and salt. The approximate recipe is as follows: three glasses of flour, 0.6-0.7 glasses of water, 2-3 eggs and half a teaspoon of salt.
The thickness of the dough layer depends on what kind of dumplings you are making. If with cherries, then thicker, if with liver - thinner.
Having rolled out the dough, cut it into squares or a glass - into circles, put the filling, make dumplings, large or small - as you like. Then it is boiled in boiling salted water in a spacious bowl. After 8-10 minutes, the dumplings float, they are removed with a slotted spoon. Serve with sour cream, butter, and sweet ones with syrup or honey.
Most often, dumplings are eaten hot, however, many sweet dumplings prefer to eat cold.
Dumplings with cherries, apples, plums, cottage cheese, beans, potatoes and mushrooms are good.

Answer from Veronica Ivanova[guru]
dumpling is almost a dumpling, but only with cottage cheese

Answer from Astral plan[guru]
Vare? Niki (Ukrainian dumplings, v ?? r? N ?? k ??) is a Slavic dish most common in Ukrainian cuisine, in the form of boiled unleavened dough stuffed with minced meat, vegetables, mushrooms, fruits, cottage cheese, and berries.
Dumplings are similar to dumplings (ears, permeni, manti) of Eastern Russia and Siberia, alcoholic drinks of Mari cuisine and sorcerers of Western Russia, as well as many dishes of traditional Chinese cuisine. The main difference between these dishes is in the fillings and the external form of the dish. Italian ravioli are small sorcerers with veal and are made from the same dough as the noodles used in ordinary and milk soups, but boiled meat is added to them.
Preparation [edit | edit wiki text]
The dough for dumplings is made from wheat flour, it can be lean, yeast, on kefir. It is rolled into a thin layer, from which round, oblique or square pieces are cut and the filling is wrapped in them (which is used as boiled meat, stewed cabbage, boiled potatoes, cottage cheese; or fresh berries: cherries, blueberries, strawberries). Then the edges of the dough are pinched, placed in boiling water (or steamed) and boiled until they float up (and plus another minute or two, depending on their size). Dumplings with meat after boiling can also be fried in oil.
Lazy dumplings
Lazy dumplings [edit | edit wiki text]
Lazy dumplings:
Unfilled dumplings, usually with sweet gravy;
A dumpling the size of a pan: a layer of dough - a layer of cottage cheese - a layer of dough; before serving, cut into squares or rhombuses; the name is due to the lack of modeling.
Serving to the table [edit | edit wiki text]
Served hot with sour cream and / or butter. Those with sour cream are often sprinkled with sugar or jam. Dumplings with potatoes are usually served with fried onions and vegetable oil.
In literature [edit | edit wiki text]
Monument to dumplings in the Ukrainian village of Sinki
Dumplings are sung in the works of Nikolai Gogol and Andrzej Sapkowski.
... This Pot-bellied Patsyuk was once a Cossack; but they kicked him out or he himself fled from Zaporozhye, nobody knew that. For a long time already, ten, or perhaps fifteen years, as he lived in Dikanka. At first he lived like a real Zaporozhets: he did not work, slept for three quarters of the day, ate for six mowers and drank almost a whole bucket at a time ...
Then Vakula noticed that there were no dumplings or tubs in front of him; but instead there were two wooden bowls on the floor: one filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily rushed to these dishes. “Let's see,” he said to himself, “how Patsyuk will eat dumplings. He probably won't bend over in order to sip like dumplings, and he can't: you first need to dip the dumplings in sour cream. "
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 spilled out of the bowl, slapped into the sour cream, turned over to the other side, jumped up and just got into his mouth. Patsyuk ate it and opened his mouth again, and the dumpling set off again in the same manner. He only took on the trouble of chewing and swallowing.

Dumplings dumplings

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

The main feature of making dumplings is that their dough shell is strong and at the same time well-cooked, tender, not soggy. The secret here is as follows: cool unleavened dough is kneaded in ice water, and the preparation itself is carried out as far as possible from the stove, in a cool room. The dough is steep but not thick. The second secret is in the preparation of the filling in such a way that when heated, it would not form a liquid, which usually causes the dough to perforate. For this purpose, the cottage cheese is pre-boiled in boiling water and carefully wrung out, egg yolks are added to it. The cherry is freed from the seeds, covered with sugar for several hours, and the resulting juice is carefully and several times decanted. Only then can the cherry filling be used without the risk that the dumplings will fall apart. Finally, the third secret is to firmly seal the dumplings and cook in a wide, low saucepan with a calm boil and so that the dumplings are not cramped. One of the specialties of dumplings is their use with topping-dependent gravies. So, curd dumplings are eaten with sour cream, apple dumplings with honey, cherry dumplings with boiled, sweetened cherry syrup (previously strained!), Potato dumplings with melted bacon, mushroom dumplings with sour cream and onion broth, etc.

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

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

* * *

Ukrainian dumplings. They are made from unleavened boiled dough with various fillings: cottage cheese, potato, onion, cabbage, mushroom, fruit (apple, cherry). Serve dumplings with gravy. Curd 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)

* * *

(Source: The Consolidated Dictionary of Culinary Terms)

Vareniki

Vareniki - 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 cooked, but the name associated with the verb \ "cook \" stuck with only three dishes - jam, dumplings, and varenets.

Dictionary of culinary terms. 2012 .

See what "dumplings" are in other dictionaries:

Dumplings are one of the most specific Ukrainian dishes now known everywhere in our country. Cooking them as a whole is not difficult, they are a yeast-free dough stuffed with some kind of minced meat. However, really tasty dumplings ... ...

VARENIKI- a dish made from unleavened dough with various fillings (cottage cheese, potatoes, mushrooms, cherries). The dough for any kind of dumplings is prepared in the same way. Pour the sifted flour on the table or in a bowl convenient for kneading. In flour to make ... ... Brief Encyclopedia of Household

VARENIKI, dumplings, ed. dumplings, dumplings, husband. Small boiled pies made of unleavened dough stuffed with preim. cottage cheese, cabbage or berries. Dumplings with cherries. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary

VARENIKI, ov, unit uk, ah, husband. A genus of small pies made from unleavened dough, stuffed with cottage cheese, berries, cons. boiled. | adj. dumplings, oh, oh. Ozhegov's Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary

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

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

vareniki- s; pl. (unit vare / nick, a; m) A dish of unleavened dough in the form of small pies with different fillings, cooked in boiling water. Dumplings with cottage cheese, with cherries. Lazy dumplings (made faster than real ones) ... Dictionary of many expressions

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

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

Books

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

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History of dumplings: on the role of dumplings in culture. Probably, it is difficult to find a person who would not know what dumplings are. Indeed, in addition to the fact that dumplings are a favorite dish of home cooking, they, along with dumplings, are one of the most common types of ready-made semi-finished products. Traditionally, dumplings are considered an element of Ukrainian cuisine. Although, if you delve into the history of the origin, you will find that dumplings were not born in the Ukrainian open spaces.

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Originally, a dish of boiled unleavened dough stuffed with meat or vegetables originated in Turkey. Under the name dush-vara, it came to Ukraine, and the locals liked it so much that it became an indispensable element of the national cuisine. The Ukrainians gave the once overseas dish their own name "dumplings" and began with enthusiasm to improve the recipe for its preparation. The eastern dish "dush-vara" became "varaniks", and then dumplings. In Ukrainian dumplings, mainly sweet filling is used.

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A separate line should be said about lazy dumplings, they are also dumplings. Dumplings in the Ukrainian village were prepared almost every day, mainly for dinner, since dumplings are an easy-to-cook dish, very nutritious and satisfies hunger well, especially after hard work in sowing, mowing or stubble. By the way, in Russia a similar dish is called dumplings.

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Dough for dumplings was prepared from different flours, usually wheat, buckwheat, or a mixture of wheat and buckwheat. Dumplings boiled in water were thrown into a colander and seasoned with onion frying in vegetable oil or lard. Dumplings boiled in milk or in broth were eaten together with liquid. Buckwheat dumplings differed in the way they were cooked. Beat the buckwheat flour with water and an egg until sour cream is thick, then, after moistening a spoon in water, take the dough and gently dipped it into boiling water. When the dough floated, the dumplings were carefully removed from the vine with a colander. The big dumpling's mouth rejoices.

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In his immortal works, Nikolai Vasilyevich Gogol mentioned the famous dish more than once. Solokha cooked his dumplings in a cast iron, and in the story "Viy" the heroes eat dumplings the size of a hat. And, indeed, until the middle of the 19th century, it was customary to sculpt dumplings up to 30 cm in length.

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Then Vakula noticed that there were no dumplings or tubs in front of him; but instead there were two wooden bowls on the floor: one filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily rushed to these dishes. “Let's see,” he said to himself, “how Patsyuk will eat dumplings. He probably won't bend over in order to sip like dumplings, and he can't: you first need to dip the dumplings in sour cream. " 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 spilled out of the bowl, slapped into the sour cream, turned over to the other side, jumped up and just got into his mouth. Patsyuk ate it and opened his mouth again, and the dumpling set off again in the same manner. He only took on the trouble of chewing and swallowing. N.V. Gogol "Evenings on a farm near Dikanka"

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Monuments to dumplings, dumplings and dumplings Dumplings, dumplings, dumplings are international dishes, they are loved both in Russia and in Ukraine and even abroad. They love so much that they erect monuments to their favorite delicacy. Today we will tell you about some of them.

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Monument to dumplings in Cherkasy, Ukraine In the city of Cherkassy there is the most famous monument to dumplings, which was installed in 2006. It is called "Cossack Mamai and the crescent dumpling". It represents the figure of a seated Cossack Mamai against the background of a huge dumpling. The author of the monument is the Cherkasy artist Ivan Frizer. By the way, for the celebration in honor of the opening of the monument, a dumpling 75 cm wide and 174 cm long was cooked, and it weighed almost 70 kilograms!

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Here I would also like to mention the Poltava dumplings. In 2006, the monument appeared on Cathedral Square in Poltava. The author of the composition is Anatoly Chernoshchekov. He captured his favorite dish in the form of a deep bowl, filled to the brim with appetizing dumplings asking for a mouthful. There is also a spoon next to the plate.

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Yeisk, Taganrog embankment, Russia There is also a monument to dumplings in Russia, and it is located in Yeisk. In the park, on the Taganrog embankment, on the square near the Palace of Culture, there is a white pedestal in honor of the dumpling. The author of this masterpiece is Inna Sapozhnikova, artist and sculptor. The composition is a concrete image of a dumpling, nestled on a festive tablecloth next to a jar of butter. On this creation of Kuban architecture, an inscription in Russian and Ukrainian was carved: "Let everyone live like a dumpling in oil" ...

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