Galushki is a well-known national Ukrainian dish, a kind of culinary symbol along with borsch and dumplings. This is not surprising, because Ukraine has long been famous for its grain wealth. This is a very convenient to prepare, tasty and hearty dish - a real meal for large hardworking families. Dumplings are dough products cooked in milk, broth or on water. Traditional dumplings are made from wheat, and, according to some recipes, from buckwheat flour (sometimes from a mixture of them). Sometimes they are also prepared from semolina or a mixture of flour with potatoes, cottage cheese, onions or even an apple. Dumplings are often not mentioned in cookbooks, most often recipes for their preparation are purely homemade.
Traditional Ukrainian dumplings recipe (made from wheat flour)
Ingredients: 3 tbsp. flour, a couple of eggs, 2 tbsp. tablespoons butter, 1.5 tbsp. water, 1 tsp salt.
Preparation: knead the dough more abruptly than for dumplings, then leave in a covered pan for about 20 minutes. Next, roll out the dough to a thickness of 1-1.5 cm (it depends on the quality of the flour and its type). The whole dough should be divided into strips, no wider than 1.5 cm in width, and cut into 1x1 cm squares. Then the finished squares are left to dry on the table for about 40 minutes and boiled in boiling water or broth (or milk). We are waiting for all the dumplings to swim to the surface. Then they need to be caught with a slotted spoon and lowered into a special gravy boat filled with oil or sour cream. So that the dumplings do not stick together, they must be shaken periodically. Serve them on the table immediately, as the dumplings eat hot. In some houses, dumplings are added directly to the soup.
Dumplings can also be eaten with cracklings and hot bacon. To do this, finely chop the ham and fry these pieces with melted butter in a pan for about 5 minutes. Pour dumplings with the resulting “sauce”.
Dumplings recipe number 2 (from buckwheat flour)
Ingredients: 2 tbsp. buckwheat flour, 3 small onions, 2 eggs, 90 g of fat. Preparation: roll out the dough in the same way as wheat, cut dumplings from it. Lard with onions should be finely chopped and lightly fried in a pan, add salt, water (3 cups) and boil the resulting broth. Throw dumplings and cook for about 30 minutes.
Dumplings recipe number 3 (from potatoes)
Ingredients: take 5 boiled small potatoes, a couple of eggs, 1.5 tbsp. 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 beaten eggs and everything else. We divide the mass with a spoon into separate dumplings and throw in boiling salted water, cook for 7 minutes.
Dumplings recipe number 4 (from cottage cheese)
Ingredients: half a glass of flour, 550 g of cottage cheese, 4 protein, 30 g of butter, sugar (1.5 tablespoons).
Preparation: Mash the cottage cheese, add butter, sugar, flour, pour the whipped proteins into the mixture. Mix and roll together a flagellum no more than 1.5 cm thick from the mixture. Cut the tourniquet into dumplings, then cook in water for 15 minutes. Serve them with sour cream. Such dumplings are especially good as a hearty breakfast.
For lovers of recipes of world cuisine we give one more option - liquefied gallnage (or Chechen dumplings). Unlike the Ukrainian counterpart, 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 g 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 meat in large pieces and boil in this form. Then we cut in blocks of 60-50 g. Knead fresh dough from flour and water , roll out and sculpt dumplings. Boil them in the broth. Ready dumplings are laid out on a large dish and the meat is placed on top. Grind the garlic with salt and pepper and bring to a liquid consistency with broth - this will be seasoning, which is served separately in the sauceboat. The broth itself as a first course is served separately.
It is also worth remembering that dumplings - a very hearty and high-calorie dish (especially if you use it with oil sauces or with fat sour cream). Therefore, it is not worth cooking them too often, and preferably in the winter or autumn season.