How to Make Lazy Dumplings

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"Dumplings, dumplings, God's vaunts, not everyone cooks them, but everyone praises them." The Ukrainian proverb fully reflects the attitude to this wonderful dish.

The literary heritage of Gogol finally approved gourmets of the whole world in the thought that the homeland of dumplings is Ukraine. However, in fact, fresh-filled dough products with filling came to this country from Turkey. Of course, there they were called differently, namely "dyushvara". Ukrainians changed the name, partially preserving the Turkish root, especially since in harmony it echoed the way the dishes were cooked. And so dumplings were born. I must say that in Ukraine they came up quite creatively not only with their filling, but also with their size. The Turks, probably, would refuse to recognize the dyushvar in giant “buns” reaching 30 cm in length, which Nikolai Vasilievich Gogol mentioned in the novel “Viy”. And the writer did not exaggerate: indeed, in the 19th century, Ukrainian housewives, trying to outdo each other, sculpted such monstrovenniki.

VARIATIONS ON THE TOPIC
Dumpling dough is always prepared according to the same recipe and consists of flour, water or milk, eggs and salt. But about the fillings you can write a whole cookbook.Dumplings were cooked and cooked with cottage cheese, cabbage, beans, millet, buckwheat, potatoes, mushrooms, fish. In Siberia they were stuffed with grated radish, in the Chernihiv and Poltava regions - with bacon and onions (the so-called "dumplings with sand"). However, the most zealous keepers of traditions believe that the filling for dumplings must certainly be sweet: berries (viburnum, raspberries, etc.), fruits (plums, apples), and dried fruits are actively involved. But cherry dumplings are especially appreciated, they even deserve the recognition of the famous gourmet - former US President Bill Clinton, who after tasting the dish publicly declared that he was putting it on his Must Be Served list.
SPECIAL PLACE
Despite the popularity of dumplings in Ukrainian cuisine, to call them everyday treats would be an exaggeration. Especially when it comes to self-made. Imagine how much time you need to spend to stick dumplings on a family of three to four people. And a hundred years ago, when there was no question of convenience foods, this dish was prepared exclusively on Sundays and holidays. Dumplings served at weddings, christenings, commemoration, always on Shrovetide, along with pancakes. They were breakfasted by a young wife on the second day after the wedding, they were presented with a parturient woman (“so that she was just as magnificent and mouth-watering”). With the help of dumplings, the girls wondered: they put pieces of paper with a man’s name into each and, while cooking with trepidation, waited for which one to pop up first.

COOK AT HOME
If you decide to pamper your loved ones with this wonderful dish, remember some of the subtleties.First, the flour should be sieved: then the dough will be more elastic. Secondly, the water or milk that you add to the flour should not just be cold, but literally ice. Yes, and eggs should be kept in the refrigerator until the very last moment. And finally, dumplings should be boiled in a large amount of slightly salted water (salt prevents excessive digestion of the dough) and about five minutes after surfacing.
WE BUY AT THE STORE
If you are not ready to spend time and effort on a rather laborious preparation of dumplings, they can be purchased at almost any supermarket. In frozen form, of course. To choose really tasty, quality, it is worth paying attention to the following points.
Storage conditions. Frozen dumplings can be considered usable for 3-6 months if they are stored at a temperature not exceeding minus 18 ° C. Therefore, take an interest in the temperature of the refrigerated display case: if there is only minus 5 ° C on its thermometer, it is better to refuse the purchase.
Appearance. Naturally, it can only be assessed if the packaging is transparent. In fairness, we note that this happens most often. Dumplings must be whole and
even. If they are wrinkled, stuck together or even ajar, this indicates a violation of production technology or improper storage conditions. The color of regular dumplings is white or cream. If the products are gray or yellow, then this indicates in the first case the use of low-grade flour,in the second, on the presence of dyes.
Structure. In high-quality dumplings there should be no preservatives, dyes, flavor enhancers and other chemicals - only natural ingredients.
Cost. Quality frozen dumplings can not be cheap. And premium products (we are talking about products molded by hand) can exceed the usual cost by 1.5−2 times.
It is interesting:
• In the XVI century in Russia amethysts were called dumplings, which have a deep red tint. These magnificent stones were valued more than rubies. The crown of the Russian queen Irina Godunova was decorated with the same large dumplings interspersed with sapphires.
• Few people know that dumplings can be cooked not only in water, but also steamed. And the last
heat treatment option is preferable! In dumplings prepared in this way, much more useful substances are preserved, and they are easier to digest compared to boiled products.
• The glory of dumplings has long stepped over the borders of Ukraine and inexplicably entrenched
in the New World. On the central square of the Canadian city of Glendon, a sculptural structure in the form of a dumpling weighing almost 3 tons and a height of about 9 m is installed. The most interesting thing is that this dish is considered the official symbol of Glendon.
• In Ukraine, annually, among the pastry chefs and culinary specialists, the Golden Dumpling contest is held. The main award is a badge of the corresponding form. The basis of the prize is made of high quality silver ("plate"), and the dumpling itself is made of gold of the 583th test in a halo
from small zirconium placer.
The article was published on the basis of the journal "Good advice" 6/2014
Text: Alexander Sotnikov. Photo: Legion-Media, PR
Material prepared by Julia Dekanova

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