Traditional dumplings - recipes for every taste

Galushki is a well-known national Ukrainian dish, a kind of culinary symbol on a par with borsch and vareniki. This is not surprising, because Ukraine has long been famous for its grain wealth. It is very convenient to prepare, tasty and satisfying dish - a real meal for large hardworking families. Galushki are dough products, cooked in milk, broth or water. Traditional dumplings are made from wheat, and, according to some recipes, from buckwheat flour (sometimes from their mixture). Sometimes they are also made from semolina or a mixture of flour with potatoes, cottage cheese, onions or even apples. Galushki are often not mentioned in cookbooks, most often recipes for their preparation are purely domestic.

Traditional Ukrainian dumplings recipe (from wheat flour)

Ingredients: 3 tbsp. Flour, a couple of eggs, 2 tbsp. Tablespoons butter, 1.5 tbsp. Water, 1 tsp. Salt.

Preparation: the dough should be kneaded more steeply than for the dumplings, then leave in a covered pan for about 20 minutes. Then roll out the dough for a thickness of 1-1.5 cm (this depends on the quality of the flour and its kind). All the dough should be divided into strips, not more than 1.5 cm in width, and cut into squares of 1x1 cm. Then the ready-made squares are left to dry on the table for about 40 minutes and boiled in boiling water or broth (or in milk). We wait, when all dumplings will float on a surface. Then they need to be caught with a noise and put in a special gravy boat, filled with butter or sour cream. To dumplings do not stick together, they need to be shaken periodically. Serve them on the table right away, because the dumplings eat hot. In some houses, dumplings are added directly to the soup.

Dumplings can also be eaten with cracklings and hot lard. To do this, finely chop the ham and fry these pieces with melted butter in a frying pan for about 5 minutes. The resulting "sauce" to fill in dumplings.

Галушки рецепт № 2 (из гречневой муки)

Ingredients: 2 tbsp. Buckwheat flour, 3 small onions, 2 eggs, 90 grams of fat. Preparation: the dough is rolled in the same way as the wheat, cut it dumplings. Salo with onion should be finely chopped and slightly fried in a frying pan, add salt, water (3 cups) and the resulting broth boil. Throw dumplings and cook for about 30 minutes.

Galushki recipe № 3 (from potatoes)

Ingredients: take 5 boiled potatoes of small size, a couple of eggs, 1.5 tablespoons. Flour, a little vegetable oil, 1.5 tbsp. L. Raw potatoes, grated, 1 finely chopped onion, a little red pepper.

Preparation: from raw and boiled potatoes make a mixture and add whipped eggs and everything else. We divide the mass with a spoon into separate dumplings and throw them into boiling salted water, cook for 7 minutes.

Galushki recipe № 4 (from cottage cheese)

Ingredients: half a cup of flour, 550 g of cottage cheese, 4 proteins, 30 g of butter, sugar (1.5 tablespoons).

Preparation: rub cottage cheese, add butter, sugar, flour, pour into the mixture whipped proteins. Mix together and roll out a mixture of flagellum not more than 1.5 cm thick. Cut the tourniquet into dumplings, then boil in water for 15 minutes. Serve them with sour cream. These dumplings are especially good as a hearty breakfast.

For fans of recipes of world cuisine, we give another option - zhizhig-galnizh (or dumplings in Chechen). Unlike the Ukrainian analogue, such dumplings are served with meat.

Chechen dumplings - recipe

Ingredients: a piece of meat (traditionally take lamb or beef) weighing one - one and a half kg, 160 grams of flour, 100 g of water; For seasoning: 25 g of broth, 2 g of garlic, a little salt and pepper to taste.

Preparation: take the meat a large piece and in this form boil. Then cut with small blocks of 60-50 grams. From flour and water, knead an unleavened dough, roll out and make dumplings. We boil them in broth. Ready dumplings are laid out on a large dish and meat is placed on top. Garlic is ground with salt and pepper and brought to a liquid consistency with broth - this will be a seasoning, which is served separately in a gravy boat. The broth itself is served as the first dish separately.

It should also be remembered that dumplings - a dish very rich and high-calorie, (especially if you use it with butter sauces or fatty sour cream). Therefore, they should not be cooked too often and, preferably, in the winter or autumn season.