Dumplings or dumplings are usually added to soup, but can also be served as a separate main course. Dumplings exist in Russian, Austrian, German, Finnish, Czech, Jewish, Latvian, Estonian, Polish, Ukrainian, Belarusian and Tatar cuisines. In one variation or another, dumplings are also present in Canadian, Norwegian and Slovenian cuisines.
Stuffed dumplings in traditional Belarusian cuisine are called zeppelins - these are large potato dumplings with meat or mushroom filling. In addition to potatoes, Belarusians also prepare dough from a mixture of rye and buckwheat or barley flour. Sometimes only buckwheat flour or semolina is used. This is a recipe for Belarusian potato dumplings that won’t take much time.
Ingredients:
Medium-sized potato tubers - 8-10 pcs.
Egg - 1 pc.
Large onion - 1 pc.
Flour - 3-4 tbsp. l.
Salt - to taste
Butter - 20 g
Sour cream - 100 ml
How to cook
Grate the potatoes on the finest grater and squeeze the potato juice through cheesecloth into a bowl. Using the same grater, grate the onion and mix with the potatoes.
Break the egg into the resulting thick potato mass and add salt. Carefully drain the potato juice from the bowl and scoop up a thin layer of pale pink congealed starch from the bottom. Mix starch with potatoes and add flour. Make balls with a diameter of 3 centimeters from the resulting soft dough.
Before shaping the dumplings, place a large, wide 4-quart saucepan half-filled with water on the heat. Place the resulting balls on a tray sprinkled with flour. When the water boils, salt it, add a couple of bay leaves and allspice peas (optional). Using a spoon, lower the dumplings into the water one at a time. Once all the dumplings are in the pan, stir them gently and very gently to make sure none are stuck to the bottom.
You need to cook the dumplings in batches of no more than 30 pieces over low heat, avoiding boiling. After the dumplings float to the surface, boil them for 2 minutes and drain in a colander. Place the dumplings one at a time, fry each one on all sides, turning several times. Serve the dumplings hot with sour cream.
Belarusian potato dumplings
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.
Onion - 1 large
Flour - 3-4 tbsp.
Grate the potatoes, as in the case of potato pancakes and babka, using the finest grater. Yes, that’s how we, Belarusians, are hardworking people. I have not tried grinding potatoes for dumplings in a blender and will not, a similar experience with potato pancakes did not 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.
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.
Yeah, it's tedious and long. But I warned you.
Zeppelins in Belarusian are dumplings with filling
Three potato dishes were prepared by the author of the culinary blog Arina Lisetskaya, following a recipe from a reader, an old cookbook and the Internet.
In a book about tasty and healthy food, the name “zepelinai” was found only in the dictionary. And it wasn’t even a recipe, but rather a description of the dish: “Zeppelinai (in cookbooks there are often zeppelins, but this is not true). Lithuanian national dish made from potatoes with meat or curd filling. The composition of the potato mass is similar to some Belarusian potato dishes.”
How to cook: The basis of cepelinai is a potato mass consisting of raw grated potatoes and boiled mashed potatoes in a ratio of 3:1. Before combining the raw mass with mashed potatoes, the raw potatoes are squeezed out. Both parts mix well. From the combination, a wide pancake is made (in shape), into which the filling is placed, and such a “pie” is boiled in heavily salted water for 12 minutes. After boiling, it is doused with a sauce of sour cream and fried onions with lard. The meat filling is often prepared from grated liver, fried with onions and lard, while the curd filling is made from a combination of cottage cheese, raw eggs, onions and lard.
Cepelinai should be served hot. Doesn't tolerate warming up.
I decided not to deviate one iota from the advice of the wise book and got to work. I squeezed the raw potatoes with a linen towel and mixed them with the boiled ones. A lot of dishes are involved, the goal is still far away.
For the filling I chose minced pork. I put it in a flatbread and closed this bag, which reminded me of a crocodile. That’s what I called him while cooking - my crocodile. She lowered the crocodile into salted boiling water and began to wait. The cookbook said it only took 12 minutes. Strange, of course. Only 12? But professional chefs know better.
He looked somehow... well, not so great. When cut, it was clear that the meat was in good condition and was ready. What does it taste like? Good with sour cream and sauerkraut. In a rustic way, in a winter way.
For the dough, boil one quarter of the potatoes and pass through a meat grinder. Grate three quarters of the raw potatoes and squeeze well. Mix raw and boiled potatoes. When squeezing potatoes, water with starch remains; the water must be drained and the starch added to the dough. Stir the dough and add a little salt.
For the filling you can use minced meat (onion, spices to taste) or mushrooms (scrolled, fried with onions).
The recipe for stuffed dumplings was sent to us by Larisa Levashkevich from Minsk. Surprisingly, it offers all the same proportions as for the Zepelinai. But I chose mushroom filling.
What surprised me was the timing; the recipe they sent recommended boiling them for about an hour. Then, of course, I got thoughtful. It’s like, a huge zeppelinai takes 12 minutes, and a small dumpling takes about an hour? But the owner is a gentleman. As indicated, I will follow the advice.
I have to admit, I really enjoyed making the dumplings, they were so cute. I fried the moss mushrooms with onions, carefully placed them in a potato cake and lowered them into the water. At the 20th minute of the boil, we lost the “first fighter”. The dumpling decided to fall apart and become mushy. And then I decided not to delay until “about an hour”, but to get it at the 21st minute. The decision was made correctly! The dumplings were ready, not overcooked, and I liked the taste much better.
Potato gnocchi with cranberry sauce.
Gnocchi are the same dumplings, only the potatoes are used not raw or boiled, but baked. They are best served with some sauce or sour cream.
How to cook:
Wash the potatoes thoroughly and bake them in the oven for an hour at 220°C. Let it cool and scoop out the pulp with a spoon. Mix with the rest of the ingredients to form a dough. Knead the dough - divide it into 4 parts. Roll each part into a sausage, cut the sausage crosswise with a knife and roll into balls the size of ping-pong balls.
Now the important component and main secret of cooking is to put it in the refrigerator, or better yet, in the freezer for 30 minutes. Then the dough will definitely rise and will not boil over. By the way, this is best done with both dumplings and zeppelinai. Cook the gnocchi for no more than 20 minutes.
Boil the cranberries in a saucepan for 15 minutes with sugar. Add oregano, stir, grind into puree and boil again for 5 minutes, stirring. Pour into gnocchi.
Children love this dish very much. Sauces can be made from lingonberries, black currants, and raspberries. Any sour berry will be very useful.
Belarusian potato dumplings recipe
potato dumplings
Potato dumplings have long been made in Belarusian villages. That's why I learned how to make dumplings from my grandmother. True, she made potato dumplings very rarely, since the cooking process was too tedious and time-consuming. If the family is large, then you can spend the whole day in the kitchen. Accordingly, a large family requires a lot of potatoes, and the resulting dumplings are 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.
Necessary ingredients for preparing Belarusian potato dumplings recipe
Potatoes - 8-10 pcs. medium size
Onion - 1 large
Flour - 3-4 tbsp.
How to prepare a recipe for potato dumplings in Belarusian
Grate the potatoes, as in the case of potato pancakes and babka, using the finest grater. Yes, that’s how we, Belarusians, are hardworking people. I have not tried grinding potatoes for dumplings in a blender and will not, a similar experience with potato pancakes did not 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 along its 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.”
Serve the dumplings hot. Just like potato pancakes, with sour cream.
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 the 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 ground 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 than - 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 ethnoculturalists 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 persistently 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 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 parlor 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.. .
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Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.
Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.
May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.
May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.
Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.
Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.
Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.
Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.
Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.
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 have not tried grinding potatoes for dumplings in a blender and will not, a similar experience with potato pancakes did not 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.
