Dumplings whose dish. Vareniki - a traditional and healthy dish of Ukrainian cuisine Vareniki whose national dish

Vareniki is a traditional Ukrainian dish. They can be made with various fillings: cottage cheese, cabbage, cherries, potatoes and many others. Dumplings are also loved in Russia.

However, vareniki did not appear in Ukraine immediately. The so-called forefather of this dish was a Turkish dish called dush-vara. It was a dish resembling dumplings. Lamb with tail fat was used as a filling. Seasonings and garlic were added to give flavor.

Despite the dislike for the Turks, the Ukrainians really liked the dush-vara. But it is not in the traditions of the Ukrainian people to eat lamb. Therefore, the "inside" was changed to cherry. Later, the filling became more diverse. Her choice depended not only on the preferences of the household, but also on religious considerations. So, in the posts and the filling was lean. To make the dough, rye, wheat or buckwheat flour was taken, which was mixed with whey and egg.

Initially, vareniki were called vara-niki, and later the name passed into modern vareniki.

Dumplings not only took pride of place on the table of Ukrainians, but also appeared on the pages of the manuscripts of famous writers. Gogol's description alone in the work "Evenings on a Farm near Dikanka" causes a surge of appetite among readers.

Modern dumplings

The popularity of the dish has continued to this day. Many Ukrainians are happy to cook this dish, both in everyday life and on the festive table.

Russia is no exception. Here, dumplings are also actively prepared and eaten, allowing you to diversify the daily menu.

However, in order to fully enjoy the taste delights, you need to cook the dumplings correctly. If you don’t really want to work on their manufacture, then you can buy ready-made semi-finished products.

But here there is one caveat: not all manufacturers can treat you to delicious and excellent dumplings. What can not be said about the MPZ "Rublevsky Meat Processing Plant". The manufacturer offers dumplings with potatoes, mushrooms. But this is not the most important thing. More important is quality. Rublyov's dumplings are indistinguishable from a homemade dish: tasty, juicy, filled with fresh toppings. Mmmm, lick your fingers. And it proves this about MPZ "Rublevsky" customer reviews. After reading them, it is easy to form an opinion about the manufacturer: the quality and taste of dumplings are at the highest level.

Vareniki are boiled in broth. The cooking time depends on the filling. But the readiness of the dish is easy to determine: dumplings float upside down. They are caught, placed on a plate, poured abundantly with butter. On the table with dumplings, there must be sour cream. Dinner is served, bon appetit everyone!

cooking

Pelmeni is 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 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 the Platonic treatise "Feast", written in the 4th century BC. e., pieces of meat wrapped in noodles are already mentioned. Yes, and contemporaries of Plato also wrote about fried bags of dough stuffed 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 is dumplings is still 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 is better to exchange recipes and expand your culinary horizons!

Kundums for Lenten table

Russian dumplings with mushroom filling were invented by church chefs who needed to contrive and cook delicious dishes exclusively on lean products. The dough for kurdyums is kneaded with vegetable oil, hot water and wheat flour. Interestingly, the name of these dumplings is Turkic, which translates as "wheat". Cereals, sorrel, spices and boiled eggs are sometimes added to the filling, while 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 tail

From unleavened dough without eggs, pouches with a long tail are molded, which are filled with a filling of spicy meat with lots of herbs, onions and garlic. Mainly beef, pork and lamb are used. In the right khinkali there should be at least 18 folds - this is what Georgian housewives think. Khinkali is boiled in salt water, and then the eaters take the tail, bite, drink the juice, sprinkle the meat with black pepper and eat the Georgian dumpling, throwing the tail away. This is done for hygiene purposes, because it is not always possible to wash your hands before eating.

"Crystal" dim sums from rice dough

The name of Chinese dumplings is translated very romantically - "to touch the very heart." They are made from thin rice dough and seem almost crystal clear. The filling in dim sums is not necessarily meat, and they can be different in shape and size. Dim sums with fish, seafood, vegetables and fruits are very tasty. These pies are either steamed or deep fried. However, it is difficult to cook 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 rice flour has been replaced with wheat flour in them. Dim sum is closer to a dessert than an appetizer, as it is served during a traditional tea party.

Baozi and postures: Chinese and Mongolian manti

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

Among the Mongols and Buryats, this dish is called "buuza", in the Russian version - "poses". True, they have some features. Poses are a dish that is always made with meat and onions, and the dough for them is kneaded with eggs, water and flour.

Usually 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 pork dumplings with xianggu mushrooms and young bamboo stalks. In general, solid exotic, especially if the filling is generously flavored with ginger and pepper. Among different countries, Chinese are the most piquant, bright and spicy. Wontons are fried or boiled right 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 variety of dumplings was born in China, but the Japanese consider the recipe their own. However, they have a right to it, because they have made many additions to it and turned Chinese dumplings into a culinary masterpiece.

The dough for dumplings is made very steep so that the filling does not leak out, because it can be not only meat, but also fish, vegetable and even fruit. Gyoza are fried in oil, boiled, deep-fried or steamed. Outwardly, they look like, and when they are fried, water is added to the pan in addition to oil. When roasting, do not turn over, and then spread on plates with a ruddy side down and pour over soy sauce mixed with tomato paste.

Armenian boraki pipes

Armenian dumplings are open-ended cylinders or tubes made of steeply kneaded dough and minced beef or lamb, to which are added tomato, onion and cilantro. First, the minced meat is fried and only then boraki is molded. They are placed vertically in a saucepan (a whole batch at once) and boiled in meat broth. Cylindrical open dumplings are served with matsoni or garlic sauce.

Podkogillio: crescents with hare

Mari dumplings are made in the shape of a narrow crescent, that is, outwardly they do not differ in special originality. Their highlight is in the filling, which is prepared from hare, wild boar or badger meat with the addition of a large amount of onion. Podkogylo with millet and barley porridge, cottage cheese and potatoes are very popular. They are boiled in the usual way, like dumplings, and are taken out of the water as soon as they float. Mari dumplings are served with butter, sour cream or sour milk.

Chuchvara: meat envelopes in broth

Chuchvara are Uzbek dumplings, which practically do not differ from Siberian dumplings, but look more miniature. In addition, pork is not added to minced meat for chuchvara, while the meat is finely chopped, and not passed through a meat grinder. Zira is necessarily added to minced meat. Uzbek dumplings are not made piece by piece. 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 is a type of Italian pasta

The famous Italian ravioli dumplings have long occupied a leading position in the rating 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, while there should be little filling. There is an easy way in the world to determine if the ravioli is in front of you or some other dish. If the percentage of fillings is less than half compared to the dough, then this is ravioli, a type of Italian pasta. And the ravioli are very tender, honey-sunny in color, since the dough contains only flour and eggs, without adding water. Ravioli are boiled in water or broth, and also fried in butter.

Kreplach - festive 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 kreplach can be different - traditional, eye-shaped or triangular. They are fried or boiled in broth - vegetable or chicken. In Jewish cuisine, kreplach is a festive dish because it takes a long time to prepare.

Momo with Snickers: Tibetan exotic

Momo is a dish from Tibet, the dough for which is made only from water and flour, although sometimes yeast or soda is added to it. The filling is made from yak meat, chicken, buffalo, goat, pork, lamb, the most popular spices for minced meat are coriander, onion, garlic and pepper. Momo 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, especially for foreign tourists, they make sweet dumplings stuffed with Snickers and Mars chocolate bars.

Korean dumplings with meat and tofu

Kimchi mandu - Korean dumplings made from thin rice dough with ground beef and pork, tofu, starched noodles, onions, spicy Chinese cabbage and fresh ginger. Sometimes meat is replaced with mushroom stuffing. They are similar in shape to Russian dumplings, but their edges are raised. Kimchi mandu is boiled in salted water and served 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 is a delicious dessert. Rice flour dough, filling of nuts, coconut flakes, palm sugar and cardamom, a form of khinkali - this 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 in ghee. It is better to take a fresh coconut, poppy seeds, dates or chocolate will add piquancy to the filling. Modak are steamed and deep-fried and served with melted ghee.

Kropkakor - dumplings and dumplings, two in one

Kropkakor are Swedish dumplings made from potatoes, flour and egg yolks. It turns out thick, so kropkakor - large, soft and very appetizing. They are filled with ham, lard and green onions. Round in shape, kropkakors are boiled like dumplings and served with broth or with butter, cream, herbs, cranberry or lingonberry jam. Usually the Swedes cook 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 cartoon and fool God

German moustaschen have a rectangular shape, large sizes, and spinach is added to minced meat. Maultaschen is boiled in a strong meat broth, then seasoned with fresh herbs and served with beer. Here, perhaps, are all the differences from Russian dumplings. In Swabian cuisine, maultaschen is also called Herrgottsbscheisserle, which translates as "deceive God." The fact is that German monks hid meat in spinach during fasting, hence the name of dumplings appeared. 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 in this form the navel of Venus, others - 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 red. Italian chefs put chicken, ham, ricotta or parmesan in 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 molded from thin dough and filled with meat, fish, vegetable and mushroom stuffing. Dumplings should have a special number of tucks, which are first drawn with a bamboo stick. This is the only way to make a dumpling that looks like a lotus flower. Cooks are trained in this art for six months. Dumplings are tasted with chopsticks, dipping dumplings in sauce, like sushi.

Gyurza: sun-colored dumplings

Azerbaijani gyurza dumplings have an elongated shape, otherwise they differ little from the dumplings we are used to. Meat stuffing with onions, unleavened dough, boiling in salt water - all this is familiar to every housewife. However, there is one subtlety in the preparation of 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 Zagorsk struukli

In fact, these are ordinary dumplings made from unleavened dough with 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 ordinary 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 chef's intentions.

Ravioli with Italian ham

So, we figured out the names of the varieties of dumplings, now we will learn how to cook them. Let's start with the ravioli! Prepare 700 g of ordinary dumplings dough, cut into cubes 200 g of ham and 2 onions. Yes, we will cook ham ravioli - hearty, tasty and mouth-watering. Fry onions and ham in butter, mash 400 g of potatoes and mix them with onions and meat. Divide the dough into two parts and roll each part thinly. Put one part of the 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, at a small distance from each other. Cover the layer of dough with the filling with the second layer of dough, cut into squares and squeeze the edges well. Boil the ravioli for 5 minutes in boiling water and serve with any hot sauce.

Chinese wontons at home

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 sprouts, 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 of 300 g minced pork, 300 g shrimp mashed with a fork, 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 put a teaspoon of the filling.

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

If it is difficult to find the right products, bamboo sprouts can be replaced with pickled champignons, ordinary dry wine can be used instead of rice wine, ordinary sunflower oil can be used instead of sesame oil, and rice flour is quite replaceable with starch.

Kundums with mushroom filling

Kundums with mushroom filling are loved by vegetarians and everyone who fasts. However, regardless of your culinary preferences, you will like this dish. To begin, cook mushroom broth from champignons with bay leaf, 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 mushrooms, 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 into squares, put a little stuffing on each and make kundums, wrapping them in the shape of triangles.

Put 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 languish 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 pick the best 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 has never hurt anyone!

Family dumplings

With the New Year holidays approaching, I offer a great opportunity to get together with the family...

Modern Russian cuisine cannot be imagined without such a traditional dish as dumplings. They entered the Russian life long and firmly. This is a hearty and tasty dish, easy to prepare and store.

Many nations dispute the palm in the invention of this dish. Indeed, many peoples have similar or dumpling-like products made from dough with meat filling. These are Uzbek manti, and Georgian khinkali, and Jewish kreplach, and Chinese yui-pao. The form of this dish is also different for different peoples. And the filling is also very diverse.

The history of the origin of dumplings in Russia

It is believed that it was the Chinese version that came to Russian Siberia and the Urals around the 15th century. Who exactly benefited the inhabitants of this region with such a dish is not exactly known. Some researchers believe that it was the Komi people, others call it Tatars.

Like it or not, but dumplings are ideally suited to the conditions of the Siberian climate: with local frosts, dumplings could be stored all winter, taken with you on hikes, etc.

For a long time, dumplings were a traditional dish of the inhabitants of Siberia and the Urals. There, dumplings were the main and main course of the festive table. Although in other parts of Russia they also made similar “patties” with meat filling, they were only called differently: ears, shurubarks, etc. The shape, size and filling also differed in different regions.

Origin of the word "dumplings"

The common name "dumplings" this type of dough products received only in the 19th century. After the abolition of serfdom and with the development of the road network, the people in Russia became more mobile, closer ties began to be established between different regions, various cultural traditions began to actively mix and unite.

It is believed that the word "pelmeni" is of Finno-Ugric origin, and it is not known for certain which language it came from. Initially, it sounded like "pel-nyan", which translates as "bread ear" or "ear of dough."

Most likely, along the “Siberian tract”, together with the exiles and Cossacks, the dumplings came to the Russian settlers of Siberia and already there they turned into the “dumplings” familiar to our ears.

How dumplings were made in Russia

(Vinogradov "Dumplings")

Dumplings are made like this - a meat (sometimes fish) filling with spices is placed in a thinly rolled circle of dough, the edges are pinched. If you put cottage cheese instead of meat, you get dumplings. There are even rare fruit dumplings.

Initially, the filling for dumplings among the indigenous Urals consisted of three types of meat in strict proportion: lamb, pork and beef. The Tatars began to put only lamb in the filling, and the Russians began to put beef and pork. But they also used the meat of wild animals: elk, deer, bear and others. You can put wild or poultry meat, potatoes, cabbage, etc.

The shape of dumplings can also vary: round, elongated, with an “ear”, etc.

Traditions with dumplings

It is believed that dumplings were a ritual dish for the ancient population of the Urals. Therefore, the recipe and methods of preparation were strictly observed at all times. But when borrowing, the taste of this dish changed in accordance with the tastes of different peoples.

It was a Siberian tradition to make dumplings with the whole family. This is understandable, it was necessary to stick a lot, for the whole long winter.

Another well-established tradition was to serve dumplings to guests in a large bowl. This symbolized the unity of everyone at the table. But if the owner served each guest separately, this could be regarded as a desire to get rid of the guests as soon as possible.

There is also a tradition to put various additives in dumplings and then guess what the future holds for those who find this or that filling.

Unfortunately, many modern people, especially advocates of a healthy diet, associate traditional Ukrainian cuisine with something heavy, fatty, unhealthy and at the same time very intricate. All this is far from reality, and is rather a superficial look at Ukrainian cuisine.

Why Ukrainian cuisine is useful

For centuries, Ukrainian cuisine has evolved as the food of ordinary peasants of the middle lane. Such dishes as sausages, fried pork, etc., and all together, could be seen on the table of a Ukrainian only on major holidays (for example, at Christmas, when people "break the fast" after fasting) or at weddings. The everyday diet of an ordinary person consisted of simple, nutritious and healthy dishes - borscht without meat, porridge, dumplings with vegetables, potatoes and other various vegetables. Almost all food was cooked in the Ukrainian oven. Vegetables, meat, borsch literally languished in their juice. This made ready-made meals not only very tasty, but also extremely healthy, because all the vitamins and microelements were preserved in the food.

About dumplings

Ukrainian dumplings are nutritious "pockets" of dough filled with vegetable or fruit and berry stuffing - potatoes, cabbage, blueberries, cherries, etc., as well as cottage cheese or meat. What is chosen for the filling depends on the time of year and personal tastes. Due to the fact that dumplings are boiled for only a few minutes, vitamins and useful ingredients in the filling do not have time to collapse.

Vareniki is a nutritious dish, but it is mostly not heavy. Previously, dumplings were always made from wholemeal flour, and the acid contained in the berries contributed to the assimilation of the dough. Vareniki is a traditional Ukrainian food product, it is eaten both everyday and on holidays and celebrations.

Potato dumplings

Ingredients:

For dough:

• 300 g flour, coarse grinding is better;
• 1/2 egg;
• 150 g of water;
• salt;
• sour cream to taste.

For filling:

• 500 g potatoes;
• 40 g of oil;
• 100 g of onions;
• ground black pepper to taste;
• salt to taste.

Cooking method

• We make fresh dough. Heat half a portion of water to 95 - 98 ° C. Add water to the sifted flour and mix very well. Whisk eggs with salt water at room temperature. Mix everything well until our mixture is a homogeneous and thick consistency, but do not knead the dough for a long time so that the dumplings do not turn out tough. Leave in a warm place for at least 30 minutes.
• Filling. Peel potatoes and boil. Dry it a little and pound it as for a puree. Season with onion fried in oil, add pepper and salt.
• Lay the dough out on a floured work surface. Roll out the dough into a 1.5 mm thick layer. Cut into small pieces. Roll out the pieces into small flat circles of dough. Put a spoonful of filling in the center of the circles. Roll up, pinching the edges with your fingers to form "crescents" - dumplings. Sprinkle with flour.
• Immerse each dumpling separately in boiling salted water, carefully separating it from the bottom of the pan with a slotted spoon, and cook for about 6 - 8 minutes at a moderate boil.
• Take the dumplings from the pan with a slotted spoon, and fill the dumplings with onions stewed in oil, pour over with sour cream.

Ukrainian people cooking has long been known boiled pies with different fillings, which are referred to as vareniki. According to old legends, this is a primordially Slavic dish, but in fact, the recipe for these fabulous boiled pies was borrowed from the Turks, who called them “dush-var”.

This Turkish dish is more like our dumplings, but the Ukrainians liked them so much that, having slightly altered the recipe for the dish, they became one of the main “guests” on our tables. Especially often they were prepared for holidays or on Sundays, and even prepared as a gift for a pregnant woman, and for a wedding.

As for the “dush-var”, they are made from dough, and the main filling is meat. But the Ukrainian people are so versatile that several dozens came out of one dish. After all, you and I can list endlessly what happens to vareniki.

About the name "vareniki"

Origin of the name "vareniki" comes from the word "cook". But this dish also had another name - “dumplings with sand”, which means hearty dumplings. They never have a sweet filling, but only fried lard with flour. Such dumplings are popular in Chernihiv and Poltava regions.

"Sweet dumplings", got their name also because of the hearty filling: cabbage, crushed peas, beans. They have their popularity in Kharkov.

IN regions of western Ukraine, dumplings are called "pies". They were boiled in boiling water, then they were taken out with a ladle, put into a makitra and poured with vegetable or butter frying, as well as from lard with onions. They let it brew for ten minutes and served it on the table.

There are also "dumplings with a surprise", often they are prepared for the New Year and Christmas holidays, when one could guess.

All unmarried girls, as well as those who did not have a family life, cooked dumplings on the holy evening, together with a married woman, and while they were talking about the upcoming fortune-telling, this woman added hot pepper to one of the dumplings, and which of the girls I came across such a dumpling, this year, according to the prediction, she should get married.

Varenyky entered the Slavic culture to such an extent that a monument to dumplings. The author is the honored sculptor and artist of Ukraine Ivan Fizer.