Ukrainian Poltava Dumplings: A Taste of Tradition

All the flavor of Ukrainian cuisine on your table! Simple, tasty, satisfying! I come from Ukraine, moreover, my parents studied and met in Poltava, so I couldn’t calmly pass by this dish! Many people know that in Poltava there is a monument to dumplings, which means there is something special in this dish... Although I, of course, tried this dish before, I decided to cook it for the first time! I tried to prepare dumplings the way they are loved in ordinary Ukrainian families and the way they are loved in mine. As my husband said, Ukrainian dumplings)
cook time: 50 min
Zoe Kendrick
Ukrainian Poltava Dumplings: A Taste of Tradition

Nutrition Facts (per serving)

220
Calories
12g
Fat
19g
Carbs
7g
Protein

Ingredients (8 portions)

For dumplings:

Kefir 0.5 l
Wheat flour 4.5 cup
Salt 1 tsp
Soda 1 tsp

For refueling:

Puzanina 200 g
Chicken 300 g
Bulb onions 200 g
Carrot 150 g
Garlic 3 clove
Bouillon 250 ml
Sour cream 2 tbsp
Salt to taste
Ground black pepper to taste
Greenery to taste

To grease dumplings:

Butter 70 g

To lubricate the steamer:

Vegetable oil 1 tsp

Recipe instructions

Step 1

Step 1
Required ingredients for the dough

Step 2

Step 2
Pour 2-3 parts of all flour into kefir, mix

Step 3

Step 3
Then add soda and salt

Step 4

Step 4
Add the rest of the flour, leaving about 0.5 cup for sprinkling

Step 5

Step 5
The dough should be soft, sticky, not very stiff, so that you can work with it in the future, the consistency is approximately like kefir pies. Let the dough rest for 20 minutes, during which time the gluten in the flour will swell

Step 6

Step 6
After the specified time, generously sprinkle the table with flour, take part of the dough and form it into a sausage about 2 cm thick.

Step 7

Step 7
Cut the sausage into pieces 2 cm thick

Step 8

Step 8
Next, boil the dumplings. There are two ways to do this

Step 9

Step 9
Steamed (I use a multicooker as a steamer, setting the desired mode)

Step 10

Step 10
When the water boils, set up a stand for steaming, pre-lubricated with vegetable oil, place the dumplings at a distance from each other, because they increase in size

Step 11

Step 11
Steam for 7 minutes

Step 12

Step 12
Or boil the dumplings in salted water for 5-7 minutes

Step 13

Step 13
We catch the finished dumplings using a slotted spoon.

Step 14

Step 14
It is believed that steamed dumplings are more fluffy... I specifically compared dumplings cooked using both methods. On the left is the one that is steamed, on the right is the one in the pan. They seemed the same to me, the only thing is that the steamed dumpling has a more regular shape. But perhaps these are the features of my multi-cooker steamer? Try both methods to compare!

Step 15

Step 15
To each cooked batch of dumplings, add a small piece of butter to prevent the dumplings from sticking together. Shake the bowl with dumplings periodically. I put the dumplings in a large clay pot and cover with a lid, so the dumplings retain heat and can be baked in the oven later if desired. Of course, dumplings can be eaten in this form, but it’s much tastier to serve them with dressing.

Step 16

Step 16
And for the dressing we will need: a little boiled chicken, onions, carrots, garlic, undercuts (or lard with a layer of meat, or fatty pork), I like this part because... it is less fatty — I would say it is something between lard and meat

Step 17

Step 17
We will also need the broth in which the chicken was cooked and a little sour cream

Step 18

Step 18
Cut the undercut into arbitrary pieces

Step 19

Step 19
Fry in a frying pan to render out some fat

Step 20

Step 20
Meanwhile, chop the onion, three carrots

Step 21

Step 21
Salt the undercuts (lard, meat)

Step 22

Step 22
Add freshly ground black pepper

Step 23

Step 23
When the undercut is slightly fried, add chopped onion

Step 24

Step 24
Then grated carrots, mix and simmer covered for 5-7 minutes

Step 25

Step 25
Then we pass the garlic through the press here. I must say that at this stage there is an amazing aroma in the kitchen and most likely the family has already come running to see what it smells like)))

Step 26

Step 26
Add boiled chicken

Step 27

Step 27
Pour in the broth

Step 28

Step 28
Add sour cream, you can add a little more salt to taste

Step 29

Step 29
Simmer under the lid for another 5 minutes, follow the underline, it should become soft. There are many dressing options: minced meat+onion+carrots+garlic+broth+sour cream, chicken+onion+carrots+garlic+..., fry lard until cracklings+onion+..., meat+onion+... Choose the one you like!

Step 30

Step 30
Drizzle the dumplings with dressing and serve! You can go further and bake in this same pot for another 20 minutes. But for me it’s already very, very tasty!

Step 31

Step 31
Bon appetit!

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