Poltava dumplings

Step-by-step cooking

1. Step 1:

   

   Necessary ingredients for the dough

2. Step 2:

   

   Pour 2-3 parts of the whole flour into kefir, mix

3. Step 3:

   

   Then add soda and salt

4. Step 4:

   

   Add the rest of the flour, leaving about 0.5 cups to add to the table

5. Step 5:

   

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

6. Step 6:

   

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

7. Step 7:

   

   Cut the sausage into 2 cm thick pieces

8. Step 8:

   

   Then boil the dumplings. There are two ways to do this

9. Step 9:

   

   Steamed (I use a slow cooker as a steamer, setting the desired mode)

10. Step 10:

    

    When the water boils, we install a stand for steaming, pre-greased with vegetable oil, dumplings are placed at a distance from each other, because they increase in size

11. Step 11:

    

    Cook for a couple of 7 minutes

12. Step 12:

    

    Or boil dumplings in salted water for 5-7 minutes

13. Step 13:

    

    We catch ready-made dumplings with a slotted spoon

14. Step 14:

    

    It is believed that dumplings are a couple more magnificent... I specifically compared dumplings cooked in both ways. On the left is the one that is steamed, on the right - in a saucepan. They seemed to me the same, the only thing is that the dumpling, which is steamed, has a more regular shape. But perhaps these are the features of my slow cooker? Try both ways to compare!

15. Step 15:

    

    Add a small piece of butter to each cooked batch of dumplings so that the dumplings do not stick together. The dishes with dumplings are periodically shaken. I put the dumplings in a large clay pot and cover them with a lid, so the dumplings retain heat and can be baked in the oven if desired. Of course, dumplings can be eaten already in this form, but it is much tastier to serve them together with the dressing

16. Step 16:

    

    And for refueling we will need: a little boiled chicken, onion, carrot, garlic, podcherevok (or lard with a meat layer, or fatty pork), I like this part, because it is less fatty - I would say it's something in between lard and meat

18. Step 17:

    

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

19. Step 18:

    

    Cut the Podcherevok into arbitrary pieces

20. Step 19:

    

    Fry in a frying pan to melt the fat a little

21. Step 20:

    

    Meanwhile, we cut the onion, three carrots

22. Step 21:

    

    Podcherevok (lard, meat) salt

23. Step 22:

    

    Add freshly ground black pepper

24. Step 23:

    

    When the podcherevok is slightly fried, add the chopped onion

25. Step 24:

    

    Then grated carrots, stir and simmer under the lid for 5-7 minutes

26. Step 25:

    

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

27. Step 26:

    

    Add boiled chicken

28. Step 27:

    

    Pour in the broth

29. Step 28:

    

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

30. Step 29:

    

    Simmer under the lid for another 5 minutes, guided by the podcherevku, it should become soft. There are many options for refueling: minced meat + onion + carrot + garlic + broth + sour cream, chicken + onion + carrot + garlic + ..., fry the bacon until the bacon + onion + ..., meat + onion +... Choose the one you like!

31. Step 30:

    

    We pour the dumplings with dressing and serve them to the table! You can go ahead and bake in this very pot for another 20 minutes. But for me it's already very, very tasty!

32. Step 31:

    

    Bon appetit!