Belarusian potato dumplings with meat. Potato dumplings - the best Belarusian, Polish and Italian recipes
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Recipes for Belarusian dumplings and sorcerers.
About dumplings, sorcerers, zeppelins, kartoplyaniki, pyzy, etc. Part 1
And tell me, Kali weasel , what tasty things will you think of if you think of Belarusians? ( « Kali weasel" means “please”, isn’t it beautiful? And what dish do you associate with the Belarusian people and their cuisine? That's right - pancakes And bulba - potato. Do you know that we also have “Belarusian dumplings” and they are called - and zeppelins? And you, of course, thought that only Russians have their own dumplings, and Ukrainians, following the example of the godless Patsuk, have dumplings jumping into their mouths? And just one more thing palyaki often use gastsa “perogami” , and the Italians have ravioli and the Uzbeks have manti??? And the Belarusians - well, again, don't worry about anything ? Not , I tell you, dear i darazhenkiya may listeners . We also have something to be proud of.
To begin with, I will say that all the so-called dumplings, sorcerers, zeppelins, kartoplyaniki and pyzy are similar to each other in that they almost always put some kind of minced meat into the dough and then these things are either boiled in water, or fried, or baked in the oven. And this is what I found out further after studying a decent amount of material.
The most interesting thing is that almost all of these modern Belarusian potato dishes have flour predecessors. The well-known dumplings, by the way, also appeared later and practically replaced the then popular dumplings (I think, not only in Belarus).
I quote Pokhlebkin:
« Dumplings- flour products, which necessarily include butter, eggs and sometimes milk as additional components. They resemble dumplings. Initially, they were prepared, like dumplings, from a fairly dense dough. These dumplings were called “rolled”: the dough was cut into pieces the size of a hazelnut, rolled into balls in the hand and then these balls were left to wither for half an hour or an hour and only then thrown into boiling water.
However, another type of dumpling became more widespread - stuffed dumplings, or “dumplings with souls,” when a small piece of lard was pressed into each rolled dumpling.
Urban cuisine, especially in the West Belarus, however, went further along the path of developing dumplings as a special dish. They also began to be prepared from small cereals and potatoes. But the main thing is that the dough for the dumplings has a thinner consistency, so they are not only much more tender than dumplings, but also have a different taste. Close to dumplings are “daws,” that is, dumplings that contain cottage cheese, minced fish or crayfish, mixed directly into the dough, which makes the latter a little denser in consistency (if the dough is sparse, the minced meat may fall out).
As for the peculiar consistency dumplings, then it is achieved, firstly, by diluting the dough more liquidly and by the presence in it not of water, but of milk, cream, butter, which makes the dough especially tender and elastic, and secondly, by a number of technological techniques, which basically create a unique taste dumplings, their difference from other types of flour products. The main one of these techniques is thorough grinding and beating of the dough and its components, especially eggs, which are introduced separately, yolk and white, and not simultaneously, but in a certain sequence. Another technique that increases the volume of dumplings is to cook them in salted water, always covered, over low heat. This allows the dumplings to “expand” without falling apart.
IN Belarusian national cuisine Dumplings are made from a mixture of rye and buckwheat flour, rye and barley, taken in equal parts. Sometimes they use either only buckwheat flour, or a combination of mashed potatoes with flour, or semolina.
Dumplings can be simple or custard. For custard dumplings, flour is boiled. This technique requires slightly different proportions of flour and other ingredients and adds additional variety to the flavor range of the dumplings.
Depending on the general composition, the nature of the flour and the added spices, salt or sugar, dumplings can be used as fillers in various soups, side dishes for meat dishes, and also as independent main courses.
But in Belarusian cuisine Dumplings are still most often used as an independent dish and are served already drenched in melted lard with cracklings and onions fried in lard.
Dumplings intended to be eaten with broth (soup) are best boiled directly in the appropriate broth: meat, mushroom or vegetable. In this case, onion, dill, cumin or marjoram are mixed into the dumpling dough in different combinations depending on the type of soup. Buckwheat dumplings with dill and cumin, for example, harmonize well with milk-based zhur, into which they are dipped after boiling in a separate bowl.
All this makes it possible to obtain dumplings of different tastes based on this recipe.
COOKED FLOUR DUCKINGS
0.25 cups flour * 3 tbsp. spoons of oil * 5 tbsp. spoons milk * 2 eggs * 2 teaspoons chopped parsley * 1 teaspoon dill * 0.5 teaspoons salt
Boil milk and butter in a saucepan, add flour and, continuing to keep on low heat, stir quickly and thoroughly until an elastic mass is obtained (until it begins to pull away from the walls). After this, remove from the heat and, stirring continuously, add salt, spices, and when it cools down, add the pre-pounded yolks and beat the whole dough. Then add the whipped whites in parts, stirring the dough thoroughly again.
SENALO DUCKINGS
0.5 cups semolina * 1 cup milk * 4 eggs * 2 teaspoons butter * 0.5 teaspoons salt
Boil milk with butter, add semolina, boil, stirring, add salt and, closing, put in a moderately heated oven for 10-15 minutes or in a water bath for 20 minutes, so that the cereal is as soft as possible. Then cool, beat in 4 yolks, grind, add in parts 4 egg whites, previously whipped into foam. Cook the dumplings as usual in salted water.
POTATO DRUMBLINGS
1.5 cups mashed potatoes * 0.5 cups rye flour (can be replaced with wheat flour) * 50-75 g melted lard, butter or hemp oil * 2 eggs * 1 teaspoon salt * 1 teaspoon cumin * 1 onion.
Into the prepared hot mashed potatoes (mashed boiled potatoes), add oil along with lightly fried finely chopped onions, mashed yolks, then gradually, in small portions, flour and, finally, lightly beaten whites. Sprinkle the whole mass with cumin, salt and mix thoroughly. Boil the dumplings, as usual, in salted water (see p. 204). Serve with melted lard or butter and fried onions.
SWEET DRUMBLINGS
2-2.5 tbsp. spoons of semolina * 10-12 hazelnuts *’/3 glasses of milk or cream * 3 eggs * 1.5 tbsp. spoons of powdered sugar or granulated sugar.
Grind the yolks until white with powdered sugar, add the nut kernels crushed in a mortar, grind again until an elastic mass is formed, pour in the milk, stir, carefully add the semolina lightly pounded in a mortar, then leave in a cool place for 15-20 minutes so that the cereal swells. . Then add the whipped whites into the dough and stir. Cook the dumplings as usual in lightly salted water.
Sweet dumplings are served with milk soup or blueberry soup or jelly.”
I, of course, hope to slowly reproduce the photo recipes of these various dumplings.
Well, then in the 19th century Belarus potatoes appeared or bulba in our opinion. And then - Kalduns, pancakes, grandma etc. And then in the 2nd half of the 19th century. Belarusian peasant cuisine quickly rushed to switch to potatoes, and many things were completely forgotten. True, also because the kulaks - the gentry - were knocked out, and the ethnocultural lyags were not interested in their culture and did not record it. But we still haven’t started reading memoirs...
However, in recent years, a revival of Belarusian recipes has begun in Belarus. Example - " Our Strava"("food" in Belarusian). This is a long-term research and practical project to revive the lost culinary traditions of the Grand Duchy of Lithuania, which for many centuries determined, among other things, the gastronomic culture of modern Belarus.
These traditions were better preserved in the Republic of Lithuania and, to some extent, in Poland, among post-war emigrants from Lithuania and Belarus, and in Belarus in Soviet times they were practically destroyed due to collectivization, mass repressions and emigration of bearers of traditions. From 1999 to this day, a lot of work has been done to search for lost or forgotten recipes, ingredients and cooking techniques, and, most importantly, the symbolic, semantic content of the Belarusian gastronomic culture.
In the old days, by the way, for fun in Vilnius and Grodno, one sorcerer was specially stuffed with... pepper! The poor fellow who came across such a surprise had to remember his “luck” for a long time. And here's another traditional one Litvinian gulnya (walk - play ) , since interwar times - a competition for the number of sorcerers eaten. The record holders are said to have gone well beyond 100 grand. This is wow!!
Here's another interesting fact. WITH Tarkavanay Bulbai (with grated potatoes) - this is also a later phenomenon. I assume that at first they simply added boiled potatoes to the same dough.
And finally, the most interesting thing about the origin of the very name of sorcerers (information from the Belarusian site).
Yes, perhaps, this is our most mysterious dish and the name itself warns of mystery. Where did the sorcerers come to Belarus from? Some say - from the rotten West, where the knight dogs, grants, and other horrors of unbridled individualism come from. In medieval Latin the word calduna meant “still warm insides of killed animals.” This word entered the Old Belarusian language in the 15th century. either from German, or from Czech - perhaps from those warriors whom Grand Duke Vitovt sent to help the Czech leader Jan Zizka.
But the Lithuanian-Belarusian Tatars are firmly convinced that they were the ones who brought sorcerers to the region between Neman and Dvina. The Tatars call this dish “kundums” and prepare them (quite large sizes) for every “Bayram” (holiday): the dough is stirred with water and eggs, for the filling they use chopped veal or beef with the addition of seasonings, onions, pepper and salt. Tatar sorcerers eat with a spoon so as not to tear the dough and not allow the juice to leak out - a delicacy for gourmets.
Sorcerers, as you all understand, you can boil, bake, fry in a frying pan, on a baking sheet or deep-fry. The same Belarusian Tatars once fried them in lamb fat (“loi”). A lot depends on the test. The simplest thing is made from flour mixed with lukewarm water with the addition of salt. But before, each housewife had her own dough secret: who added eggs, who “ aley ”, who soda.
They say that real “Litvinian” sorcerers should be mixed not with water, but with onion juice. Try it: that's when Dassa ў signs bitter share BelarusianI! In any case, real dough for sorcerers should be soft, elastic, stretch well, so that its pieces can be easily shaped and glued. The thoroughly kneaded dough should be wrapped in a towel and left in the cold for some time to “rest.” When you make the next sorcerer, place the finished one on a floured surface, leaving the rest of the dough covered with a handbrake so that it does not dry out.
Minced meat can be made from anything. Once upon a time, minced curd was the most popular, but there were also meat, fish, and even fruit - from dried cherries, plums or blueberries. So sorcerers can be the main dish, or they can also be a dessert. They can, but... where are the Belarusian sorcerers anyway???
The absence of a national industry of sorcerers in Belarus is a loss that can only be compared with the theft of Vytautas’s crown or the mysterious disappearance of the cross of Euphrosyne of Polotsk... but still, we’re talking about minced meat. It should be neither too hard nor too sticky, it is best if you can form small balls out of it. The minced meat should not fall between the molded edges of the dough, so that the sorcerers do not fall apart later. It is best to cook in a flat, wide saucepan, over low heat, in plenty of well-salted water, for about 5 minutes from the moment it rises to the surface. But some types of sorcerers are better fried. For example, “Polessye” (minced boiled fish and hard-boiled eggs) is best deep-fried.
Lithuanians, by the way, since the declaration of independence in 1918 have been stubbornly trying to take credit for the invention of both sorcerers in general, and especially the sorcerers of Count Tyshkevich. “The sorcerer of Cishkevicius” - just think of it! Not enough for them is the museum, which the gullible Count Evstafy Tyshkevich, the founder of archeology in Belarus and Lithuania, transported from Logoisk to Vilnia so that more people could see it, and which is unlikely to ever be lured back to Logoisk.
One of the biggest mysteries of Belarusian history: which of the Tyshkevich counts holds the honor of inventing famous sorcerers? Archaeologist Eustathius or Mikhail, colonel of the 17th regiment of Napoleonic lancers? I believe that another day will come, and UNESCO, the UN and international public opinion will award the Belarusian sorcerers of Tyshkevich the status of appellation controlee - a name controlled by origin. But, unfortunately, this Great Victory of ours is still quite far away.
The sauce or gravy for the sorcerers depends on the minced meat. To the “Vilna” minced meat from “ shynk i” (ham) and mushrooms go best with melted butter or lard, and with “Russian” (from boiled “ bulbs ” and cottage cheese) - thick sour sour cream. For “coarse” - sautéed onions, and for “delicate” - whipped cream with cinnamon or fruit syrup. And who said that in our age of standardization and unification there is no more room for creativity? Yes, there are more options for combining dough, minced meat, cooking method and sauce alone than there are channels in a satellite dish or patterns in a tattoo salon album! U Poland in many restaurants the guest will be offered a solid map of “Perogs” related to sorcerers; the Lithuanians started it too sabe“sorcerers,” but for some reason things didn’t work out for them: maybe because they took on ours, not theirs? Hell of a krazenaga you don’t care . (Lithuania and Modesta, please do not be indignant, I am only copying this text)
We talked all this about flour sorcerers, which have been almost completely replaced by dumplings. Bulb sorcerers (they are also called “ zeppelins”, arose much later, but we are not talking about them now. They say that real sorcerers, small, just fit neatly into the mouth, but did not bite, but only “ were perfumed “(hence the name “with souls”) or, in our opinion, “crushed” by the tongue against the palate, emitting a characteristic squeak. And may God grant you to hear this squeak more than once again, dear reader!
Now let's summarize. WITH dumplings and sorcerers Looks like we figured it out. Remained zeppelins, kartoplyaniki/ bulbyaniki and pyzy. I’ll probably tell their story in the next post. And then photo recipes too... we need to comprehend all this and, finally, figure out once and for all - what is what. Was it in vain that I worked so hard? And with this photo I lure you to my future recipes..:-)
When writing this article I partially used the following materials:
http://www.dzietki.org/forum/
http://lucynka.org/ru/belorusskaja-kuhnia/9-znamenityje-bliuda-nashej-kuhni/21-kolduny
And also the music and video of “Hvarna” - “Wheel of Return” (“Eternal Returns”) - a Russian-Belarusian group playing in the ethno-ambient style.
Yes, dear, my dears.. .
I’ve been promising Seryozha to make dumplings for three years now, but still nothing. And then in “Cooking Together” the dumpling round arrived. I finally got my act together and did it.
I learned how to make dumplings from my grandmother. By the way, many people in her village made them, but she always had the most delicious ones. True, they were rarely done. The process is too tedious and time-consuming. If the family is large, then you can spend the whole day in the kitchen.
Again, it takes a lot of potatoes, but the output of dumplings is not that great.
But believe me, they are worth bothering with sometimes. Learn to sculpt them and someday you will become your grandchildren’s favorite grandmother. And by the way, I’ll not only teach you how to make them, but I’ll also reveal all my grandmother’s simple secrets.
Products, of course, were always taken solely by eye. But today I specifically calculated how much it took me. So the indicated proportions are not a dogma, but a hint.
We take:
Potatoes - 8-10 pcs. medium size
Egg
Onion - 1 large
Flour - 3-4 tbsp.
Salt
Gauze
We do:
As in the case of potato pancakes and potato pancakes, grate them using the finest grater. Yes, that’s how we, Belarusians, are hardworking people. I haven’t tried grinding potatoes for dumplings in a blender and won’t; a similar experience with potato pancakes didn’t inspire me.
Use the same grater to grate the onion. By the way, I recommend starting with it, it will not allow the potatoes to change color. By the way, you can chop the onion in a blender if you don’t feel like crying. I don't think this will somehow affect the result.
Mix onions and potatoes and squeeze through cheesecloth. I take a piece of gauze approximately 30 cm X 90 cm and fold it three times in length. I get such a dense square. Be sure to squeeze the potato juice into a bowl, we will need it later. We get this thick potato mass.
Break an egg into it and add salt. We drain the juice from the bowl of potato juice and find a thin layer of pale pink congealed mass at the bottom. This is starch. We return it to potatoes.
Add flour. Three tablespoons was enough for me, but it depends on the type of potato, how well you squeezed it and other factors. But don't get carried away. We need to get a soft dough to roll into balls. If you're not sure, try making a ball. It worked - that means there is enough flour. No - add a little more.
Before forming the dumplings, place a large wide (four liter) pan half filled with water on the fire.
The balls roll easily in your palms. And here’s grandma’s first secret: the smaller the balls, the tastier the dumplings. But don’t get carried away, you shouldn’t make peas at all. Approximately 3 cm in diameter. Don’t try to make them perfectly even either, they will still get deformed.
Place the resulting balls on a tray sprinkled with flour.
When the water boils, salt it (this is a must!), if desired, you can add a couple of bay leaves and allspice peas. Carefully place the dumplings into the water one at a time, I do this with a spoon.
Once all the dumplings are in the water, stir them gently, very gently to make sure none are stuck to the bottom.
If you are making a lot of dumplings at once, do not put them all in water at once, cook them in batches of 30.
Reduce the heat, there should not be a violent boil. After the dumplings float, cook them for 2 minutes and drain in a colander. I recommend carefully removing them from the pan with a slotted spoon, a few at a time, rather than dumping them all into a colander at once. This is grandma's secret number two.
Basically, at this stage the dumplings are already ready. I mean, edible. But to make them tasty, they need to be fried in butter. Here it's to taste. Grandma used melted butter, I used a mixture of olive and butter.
But for a good result, be sure to remember grandma’s third secret. Place the dumplings one at a time, fry each one on all sides, turning several times.
If you throw everything into the pan at once and stir them like fried potatoes, you will have “dumplings, just dumplings,” and not “dumplings, very tasty dumplings.”
Yeah, it's tedious and long. But I warned you.
Serve the dumplings hot. Just like potato pancakes, with sour cream.
Many people have known potato dumplings, which are popular in Belarusian and Polish cuisines, since childhood, when all the memories were bright and “living.” It must be said that this dish is prepared in other countries, but has other names, for example, Italian gnocchi. Below is a selection of the most delicious recipes for delicious dishes in various culinary traditions.
You can simply and deliciously prepare potato products using the classic recipe, which includes:
- 8-10 potatoes;
- 1 egg;
- 20 g starch;
- 2 onion heads;
- salt and nutmeg.
To prepare potato dumplings, follow this order:
- Onion heads are grated or crushed using a blender.
- Potato tubers are crushed in the same way.
- Potato pulp is squeezed out and mixed with egg, salt, onion and spices.
- Starch is mixed into the potato “minced meat”, after which small balls are formed from it, which are sent to a pan with boiling and salted water.
- The products are boiled for about 30-40 minutes.
The dumplings will be very tasty with sour cream or onions fried in lard.
With added mushrooms
To please your loved ones with an original dinner, all you need to do is prepare:
- 4 potatoes;
- 300 g mushrooms;
- 200 g flour;
- onion;
- 10 g salt;
- 30 ml sunflower oil.
Sequence of actions:
- Potato tubers are boiled, and after cooling they are peeled and pureed.
- The onion head is chopped and sautéed in a frying pan until soft, after which chopped mushrooms are added to the vegetable shavings.
- Flour, salt and sunflower oil are added to the potato mass.
- From the kneaded dough, 4 “sausages” are formed, each of which is divided into small koloboks, boiled in boiling water.
- Before serving, potato products are combined with fried mushrooms.
Cooking potato dumplings according to this recipe takes no more than 4 minutes.
How to make with cheese
Dumplings can be served as a separate dish or used for soup.
To prepare tasty and nutritious products you need to have on hand:
- 1 kg of potatoes;
- 0.25 kg flour;
- 2 eggs;
- a small piece of cheese;
- basil optional;
- salt and ground pepper.
Sequence of actions:
- Potato tubers are washed, boiled until tender, then peeled and crushed until smooth.
- Crushed potatoes are mixed with grated cheese, chopped herbs, egg and flour.
- Sausages are formed from elastic dough and divided into parts.
- Potato balls are added to meat or vegetable soup 3 minutes before they are ready.
Just a note. In the classic version of Ukrainian cuisine, the first course uses dumplings instead of dumplings.
Potato dumplings with meat in Belarusian style
In Belarusian villages today you can taste a very high-calorie dish prepared according to an old recipe. Why not bring it to life in an urban setting?
It is enough to prepare:
- 10 potatoes;
- egg;
- 50 g flour;
- the same amount of starch;
- 3 onions;
- ½ kg pork pulp;
- 70 g lard;
- spices and salt.
Basic preparation steps:
- The meat is cut into small pieces, like one onion, after which the prepared products are passed through a meat grinder and kneaded with salt and pepper.
- The potatoes and the second onion are grated, and then the mass is thrown into a colander to drain the liquid.
- After adding flour, starch and eggs to the potato mass placed in a bowl, the dough is kneaded, from which small balls are formed.
- The balls are kneaded so that a spoonful of filling fits in the center, and then rolled into the same shape.
- The dumplings are cooked for 25 minutes, during which a dressing is prepared from pieces of lard and the remaining onion by frying in a frying pan.
To make the dish more dietary, you can use sour cream instead of lard for dressing.
Cooking dumplings according to an Italian recipe
Italian potato gnocchi is an interesting variation on traditional dumplings. Their preparation technology is not much different from that described above.
Ingredients:
- 4 potato tubers;
- 300 g flour;
- egg;
- salt, sunflower oil and ground pepper.
In the process of implementing the recipe, the following actions are performed:
- Potato tubers are washed well and placed in a fireproof dish, where they are sprayed with oil and baked for 60 minutes.
- After cooling, the pulp is extracted from the tubers, which is thoroughly mixed with the yolk separated from the white, flour and spices.
- Sausages are prepared from the elastic mass, cut into equal pieces, with small indentations made in the center.
- The products are boiled until tender in salted water.
From mashed potatoes
Dumplings can be prepared from either fresh or boiled potatoes.
To try the second product option, you will need:
- 400 g potatoes;
- 90 g flour;
- egg;
- salt;
- a piece of lard with a layer of meat;
- 2 onions;
- sunflower oil.
Creation stages:
- Potato tubers are peeled, cut into pieces and boiled in salted water, then pureed.
- Flour, egg and salt are mixed into the slightly cooled puree.
- Pieces are pinched off from the dough and rolled into balls.
- When all the products are prepared, they are sent to boiling water, where they are boiled for no more than 4 minutes.
- The onions are chopped and the lard is cut into thin slices.
- Lard and onions are fried in a frying pan.
- Dumplings are served with dressing.
Advice. To prevent the products from sticking together on the dish, after removing them from the pan, they should immediately be sprinkled with the oil remaining from frying.
With minced chicken
Dumplings with minced meat resemble the familiar dumplings, but potato dough is used to create them.
Ingredients:
- 5 potatoes;
- 300 g flour;
- 100 g semolina;
- 2 eggs;
- 300 g minced chicken;
- bulb;
- salt and ground pepper.
The dish is prepared as follows:
- The potatoes are boiled, then peeled, crushed and cooled slightly.
- Then egg, semolina, flour and salt are added to the mashed potatoes.
- The dough is kneaded until soft, after which flat cakes are prepared from it, minced meat, previously mixed with onion cubes, is placed in the center.
- The products are pinched, after which they are shaped into balls, which are lowered into boiling water, where they are boiled after floating for 10 minutes.
To prevent the dumplings from sticking together in the pan, place them in small portions.
Potato dumplings in Polish
In Poland, dumplings are present on the menu of any cafe or restaurant serving national cuisine. Using this recipe, you can briefly be transported to the old part of Warsaw and enjoy the flavor of that atmosphere.
It is enough to have in the kitchen:
- 1 kg of potatoes;
- 250 g starch;
- 350 g brisket;
- onion;
- yolk;
- salt and ground pepper.
When preparing:
- Potatoes are boiled and pureed in a convenient way.
- After the base of the dish has cooled, it is supplemented with starch, egg and salt, and then kneaded like dough.
- Balls with a diameter of no more than 5 cm are rolled out of this mass.
- Slices of brisket are fried in a frying pan.
- When enough fat has been rendered, chopped onions are added to the meat.
- The dumplings are boiled in boiling water, after which they are laid out on a dish, where they are seasoned with onions and cracklings.
To add more flavor to the products, when boiling them, you can add spicy spices and bay leaves to the water.
Potato dumplings are a simple dish that is distinguished not only by its originality and colorfulness, but also by its excellent taste.