Vareniki- a classic dish of Ukrainian cuisine, akin to dumplings, mantas and sorcerers. Dumplings are pieces of dough stuck together with each other with various fillings inside, which can be varied with certain additives; in classic dumplings, a novelty is usually made from mashed potatoes.
Dumplings have the same symbolism as, for example, borscht - among the Belarusians. However, their roots are far from Slavic. Initially, this dish was popular in Turkey, it was made from unleavened dough, filling with meat or vegetables. Apparently, "Duche-Var", as the Turks called it, liked the ancestors of the Ukrainians, and having renamed it more "related" - dumplings, changing the recipe and filling, made it a classic for their people. So, for example, mentions of dumplings, as cult for Ukrainians, are found in the work of N. V. Gogol "Evenings on a farm near Dykanka"
Ingredients
For about 30 dumplings you will need:
- potatoes - 1 kg. or 10 pieces of medium size.
- onions - 2 pcs.
- carrots - 2 pcs.
- egg - 1 pc.
- flour - 2 cups
- milk - glass
- 2-3 tablespoons of salt
- spices
Additional ingredients
Cherries, mushrooms, cottage cheese can be used as additional ingredients. And you can also experiment with the recipe by adding something "from yourself"
Cooking method
- Thoroughly wash and peel the potatoes and set them to cook on the stove for about 20-30 minutes.
- While the potatoes are boiling, let's fry. Cut the carrots on a coarse grater. Cut the onion into half rings. After that, we heat the pan, add sunflower oil and send our carrots and onions to it. Simmer for 10 minutes. Roasting for the night can also be done in different ways, adding other vegetables, spices, etc.
- After the potatoes have boiled, we crush them and add frying to them. We mix all the ingredients.
- While the potatoes are cooling down, let's make the dough. Take 2 cups of flour. We pour them into a deep container. Add one egg and a glass of warm water with salt to the flour. Mix the ingredients thoroughly. Our dough is ready. Of course, you can buy ready-made dough, but then control over the quality of the dough and its taste is missed
- We roll out small cakes from the dough and put a teaspoon of our filling on them, and begin to sculpt our dumplings.
- We send the resulting dumplings to boil for 10 minutes in boiling water.
At the time of preparation of the dumplings, you can add herbs or sour cream to taste. Bon Appetit!
Conclusion
In addition to potatoes, cherry jam or cottage cheese is often used as a filling, however, the main advantage of dumplings is that the filling retains all the beneficial properties of vegetables or fruits, as well as a large complex of vitamins. In addition, dumplings are a really tasty dish, and almost everyone will like it. Dumplings are usually served on the table with sour cream or other types of sauces.
You can discuss this recipe or dish in a specially created topic of our forum. We will also be glad to make any additions or corrections to the article.
Cooking
Dumplings are a dish that few people remain indifferent to. It is no coincidence that every cuisine in the world has its own variety. True, most people know only one alternative - dumplings, manti and sorcerers, although in fact there are more options.
What country are the dumplings from?
Whose national dish is dumplings? There are many versions of the origin of dumplings, but after a little gastronomic research, culinary experts came to the conclusion that it was China that "dumplings" the world. It is difficult to say when this happened, because in Plato's treatise "The Feast", written in the IV century BC. e., already mentioned pieces of meat wrapped in noodles. And Plato's contemporaries also wrote about fried dough bags stuffed with meat and vegetables.
However, many countries do not recognize the Chinese roots of the dish, and the question of which country's national dish is dumplings is still open. Apart from the Chinese, Finno-Ugric peoples, Siberians and Mongols are fighting for "copyright". However, the idea to boil the dough wrapped in meat is so obvious that representatives of any nationality could do it without consulting each other. So instead of arguing over whose dish of dumplings , better exchange recipes and broaden your culinary horizons!
Kundyums for a lean table
Russian pies-dumplings with mushroom filling were invented by church chefs who had to contrive and cook delicious dishes exclusively on lean products. The dough for fat chicken is kneaded in vegetable oil, hot water and wheat flour. It is interesting that the name of these dumplings is Turkic, which translates as "wheat". Grits, sorrel, spices and boiled eggs are sometimes added to the filling, while the products are first baked in the oven or fried, and then simmered in the oven over low heat under sour cream or mushroom sauce.
Khinkali: dumplings with a tail
From unleavened dough without eggs, bags with a long tail are sculpted, which are filled with a filling of spicy meat with a lot of greens, onions and garlic. Mostly beef, pork and lamb are used. Correct khinkali should have at least 18 folds - this is what Georgian housewives think. Khinkali are boiled in salted water, and then eaters grab the tail, bite, drink juice, sprinkle the meat with black pepper and eat Georgian dumplings, throwing out the tail. This is done for hygiene reasons, because it is not always possible to wash your hands before eating.
"Crystal" dim sum from rice dough
The name of the Chinese dumplings is translated very romantic - "to touch the very heart." They are made from thin rice dough and seem almost crystal. The filling in dim sum is not necessarily meat, and they can be different in shape and size. Dim sum with fish, seafood, vegetables and fruits is very tasty. These pies are cooked either steamed or deep-fried. However, making them at home is difficult, so it is better to enjoy Chinese dumplings in cafes and restaurants. However, some recipes for dumplings from China are adapted to modern conditions, and in them rice flour is replaced with wheat flour. Dim sum is closer to dessert than appetizer as they are served during traditional tea drinking.
Bao Tzu and Poses: Chinese and Mongolian Manti
This is another type of Chinese dumplings made from yeast dough and steamed. They look like manti, round in the form of bao-tzu, pinched on top. The most popular fillings for these dumplings are pork with kale, tofu, mushrooms, beans, and pumpkin. There is also a variant of the name of the Chinese - jiaozi, however, in this case, the dough is not kneaded with yeast, but unleavened and dumplings have a triangular shape. Shao Mai is a type of Chinese dumplings with meat, fish, rice and vegetables. The difference between Shao Mai and Bao Tzu and Jiaozi is the thinnest dough through which the filling shines through.
The Mongols and Buryats call this dish "buuza", in the Russian version - "poses". True, they have some peculiarities. Poses are a dish that is always made with meat and onions, and the dough for them is kneaded with eggs, water and flour.
Typically, hot Chinese dumplings are served with soy sauce mixed with rice vinegar, paprika, and sesame oil.
Wontons: New Year Exotic
Wontons are Chinese dumplings with pork, xianggu mushrooms and young bamboo stalks. In general, sheer exotic, especially if the filling is generously seasoned with ginger and pepper. Among different countries, Chinese are the most piquant, vibrant and spicy. Wontons are fried or boiled directly in soup and served in this original form. This is a popular New Year dish, which is a symbol of longevity and health among the Chinese.
Japanese dumplings gedza
This type of dumplings was born in China, but the Japanese consider the recipe their own. However, they have the right to do so, because they made many additions to it and turned Chinese dumplings into a culinary masterpiece.
The dough for dumplings is made very steep so that the filling does not leak out, because it can be not only meat, but also fish, vegetable and even fruit. Gedza is fried in oil, boiled, deep-fried or steamed. Outwardly, they look like, and when they are fried, water is added to the pan in addition to oil. When frying, do not turn it over, and then put it on plates with the ruddy side down and pour over soy sauce mixed with tomato paste.
Armenian boraki straws
Armenian dumplings are cylinders or tubes with an open edge made from steeply kneaded dough and ground beef or lamb, to which tomato, onion and cilantro are added. First, the minced meat is fried and only then the boraks are sculpted. They are placed vertically in a saucepan (a whole batch at once) and boiled in meat broth. Open cylindrical dumplings are served with yogurt or garlic sauce.
Podkilo: crescent moons with hare
Mari dumplings podkilyo are made in the shape of a narrow crescent, that is, outwardly they are not particularly original. Their zest is in the filling, which is made from hare, wild boar or badger meat with the addition of a large amount of onions. Podkogilyo with millet and pearl barley porridge, cottage cheese and potatoes are very popular. They are boiled in the usual way, like dumplings, and are removed from the water as soon as they float. Mari dumplings are served with butter, sour cream or sour milk.
Chuchvara: meat envelopes in broth
Chuchvara are Uzbek dumplings, which practically do not differ from the Siberian dumplings, but look more miniature. In addition, pork is not added to the minced meat for chuchvara, the meat is finely chopped, and not passed through a meat grinder. Zira is necessarily added to the minced meat. Uzbek dumplings are not made by the piece. The dough is rolled out, cut out into squares, and the filling is wrapped in it. Chuchwara is usually associated with the first course, since it is always served with broth, while ayran, table vinegar and various sauces should be on the table.
Ravioli is a type of Italian pasta
The famous Italian ravioli dumplings have long held a leading position in the ranking of dumplings around the world. They are made in the shape of a crescent, oval or square, with spectacular curly edges and small dimensions. The dough is fresh, the filling is meat, fish, vegetables or fruits, while there should be a little filling. There is an easy way in the world to tell if there is a ravioli in front of you or some other dish. If the percentage of the filling is less than half compared to the dough, then this is ravioli, a kind of Italian pasta. The ravioli are also very tender, honey-sunny in color, since the dough contains only flour and eggs, without adding water. Ravioli are boiled in water or broth and fried in butter.
Kreplach - festive dumplings
Jewish kreplach dumplings are also prepared like Siberian dumplings, but without pork. Sometimes cabbage or mashed potatoes are added to them instead of meat. The form of kreplach can be different - traditional, in the shape of an ear or triangular. They are fried or boiled in broth - vegetable or chicken. In Jewish cuisine, kreplach is a festive dish as it takes a long time to prepare.
Momo with Snickers: Tibetan Exotic
Momo is a dish from Tibet, the dough for which is made only from water and flour, although sometimes yeast or soda is added to it. The filling is made from yak, chicken, buffalo, goat meat, pork, lamb, the most popular spices for minced meat are coriander, onion, garlic and pepper. Momo look like dumplings, only not curved, but straight and more elongated. In some Tibetan regions, vegetables and cheese are added to meat. In Nepal, specially for foreign tourists, they make sweet dumplings stuffed with Snickers and Mars chocolate bars.
Korean dumplings with meat and tofu
Kimchi mandu - Korean thin rice dumplings with ground beef and pork, tofu, starch noodles, onions, spicy Chinese cabbage and fresh ginger. Sometimes meat is replaced with mushroom filling. They are similar in shape to Russian dumplings, but their edges are raised. Kimchi mandu is boiled in salted water and served with soy sauce. They taste more tender than traditional dumplings due to the addition of tofu and noodles. Mandu is fried, steamed, boiled, and served with soy sauce.
Sweet dumplings from India
Indian sweet modak dumplings are a delicious dessert. Rice flour dough, nut filling, coconut flakes, palm sugar and cardamom, khinkali shape - this sweetness has no analogues in other cuisines of the world. However, rice flour can be replaced with wheat flour, the main thing is that the dough is kneaded exclusively in ghee. It is better to take coconut fresh, add poppy seeds, dates or chocolate to the filling. Modak is steamed and deep-fried and served with ghee.
Kropkakor - dumplings and dumplings, two in one
Kropkakor - Swedish dumplings made from potatoes, flour and yolks. It turns out to be thick, so the cropkakors are large, soft and very appetizing. They are filled with ham, bacon and green onions. Round in shape, kropkakors are boiled like dumplings and served with broth or butter, cream, herbs, cranberry or lingonberry jam. Usually Swedes prepare kropkakors for the New Year's table. Tenderness of crumbly potatoes, salty meat filling and sweet sauce - this original combination cannot be forgotten!
Eat multashen and deceive God
German maultasheni have a rectangular shape, large size, and spinach is added to the minced meat. Multashen is boiled in a strong meat broth, then seasoned with fresh herbs and served with beer. Here, perhaps, are all the differences from Russian dumplings. In Swabian cuisine, multaschen is also called Herrgottsbscheisserle, which translates as "deceiving God." The fact is that German monks hid meat in spinach during fasting, hence the name for dumplings. Raw smoked and dry-cured meat, ham and smoked pork sausage are added to the filling for multashen.
Tortellini and rosebud
Tortellini - Italian dumplings, similar in shape to Siberian ones, only their corners do not stick together tightly, but are connected in the form of a ring. There are many theories about the origin of tortellini. Some see in this form the navel of Venus, others - a rosebud. The sizes of dumplings can be different - large, medium and small, the color of the dish depends on the ingredients that are added to the unleavened dough - spinach makes it green, tomatoes - red. Italian chefs put chicken, ham, ricotta or parmesan into the filling.
Dumpling: Lotus Perfection
Dumplings from the list of dumplings from different countries of the world stand out for their special virtuosity of preparation. They are molded from thin dough and filled with meat, fish, vegetable and mushroom fillings. The dumplings should have a special number of tucks, which are pre-drawn with a bamboo stick. This is the only way to mold a dumpling that looks like a lotus flower. Chefs study this art for six months. Dumplings are tasted with chopsticks, dipping the dumplings in the sauce, like sushi.
Gyurza: dumplings of the color of the sun
Azerbaijani dumplings gyurrezeut an elongated shape, otherwise they differ little from our usual dumplings. Meat filling with onions, unleavened dough, cooking in salted water - all this is familiar to every housewife. However, there is one subtlety in the preparation of kurza - when the water boils, in addition to salt, you need to throw turmeric into it so that it acquires a sunny amber hue. In this case, the dumplings will turn out to be bright, yellow and festive.
Croatian Zagorsk Strukli
In fact, these are ordinary dumplings made from unleavened dough with curd filling, to which sour cream and eggs are added. A roll is formed from the dough and filling and cut into small pads, which are boiled like ordinary dumplings or baked in the oven with cream and cheese. Strukli can be an appetizer, dessert or addition to the first course - it all depends on the filling and the chef's intentions.
Italian style ham ravioli
So, we figured out the names of the varieties of dumplings, now we will learn how to cook them. Let's start with the ravioli! Prepare 700g regular dumplings, dice 200g ham and 2 onions. Yes, we will cook ham ravioli - hearty, tasty and mouth-watering. Fry the onions and ham in butter, mashed 400 g potatoes and mix with the onions and meat. Divide the dough into two pieces and roll each piece thinly. Place one slice of dough on a table and mentally cut it into squares. Place the filling in a plastic bag, cut off a corner and squeeze the filling in small portions directly into the middle of the squares, a short distance apart. Cover the filled dough with a second layer of dough, cut into squares and squeeze the edges well. Boil the ravioli in boiling water for 5 minutes and serve with any hot sauce.
Chinese wontons at home
Despite the fact that the names of dumplings differ in different countries, the essence of this dish changes little - the meat filling is wrapped in dough. However, in order to prepare Chinese, you will have to additionally get bamboo shoots, rice wine and sesame oil.
Knead the unleavened dough from 3 glasses of flour, 2 glasses of water, 3 tbsp. l. sesame oil and a pinch of salt. Leave the dough for 15 minutes and prepare the filling with 300 g minced pork, 300 g mashed shrimp with a fork, 100 g chopped bamboo shoots, 2 tbsp. l. rice flour, 1 egg white, 2 tbsp. l. rice wine, 2 tbsp. l. soy sauce, 3 tbsp. l. sesame oil, sugar and pepper to taste.
Roll out the dough into a 2 mm thick layer and cut out circles about 5 cm in diameter, in the middle of which place a teaspoon of the filling.
Boil the dumplings, steam them, or saute until crisp.
If it is difficult to find the right products, bamboo sprouts can be replaced with pickled mushrooms, instead of rice wine, you can take ordinary dry wine, use ordinary sunflower oil instead of sesame oil, and rice flour is quite replaceable with starch.
Kundyums with mushroom filling
Kundyums with mushroom filling are loved by vegetarians and everyone who is fasting. However, regardless of your culinary preferences, you will like this dish. First, cook mushroom mushroom broth with bay leaves, peppercorns and garlic. Strain the broth and season with salt.
Boil half a glass of buckwheat in a glass of water, finely chop 200 g of mushrooms, 2 boiled eggs and 2 onions. Fry mushrooms and onions in vegetable oil for 3 minutes, then add buckwheat and eggs and fry again for 3 minutes.
Knead a dough with 2.5 cups flour, a glass of hot water and 3 tbsp. l. vegetable oil. Let the dough rest for half an hour, roll it into a thin layer, cut into squares, put a little filling on each and mold the kundyums, wrapping them in the shape of triangles.
Place the dumplings in a baking dish and bake them at 180 ° C for 30 minutes. Pour hot mushroom broth into a mold and let the kundyums simmer for half an hour in the oven. Serve this yummy with sour cream and herbs!
Among the varieties of dumplings popular in different countries , it is difficult to choose the most delicious. Or maybe you shouldn't choose? Let there always be different dishes on the table. And although we eat to live, and not vice versa, diversity has not hurt anyone yet!
Family Dumplings
Soon New Year's holidays offer an excellent reason to get together with your family ...
It is impossible to imagine modern Russian cuisine without such a traditional dish as dumplings. They entered Russian life long and firmly. This is a hearty and tasty dish that is easy to prepare and store.
Many peoples dispute the palm in the invention of this dish. Indeed, many peoples have similar or similar to dumplings dough products with meat filling. These are Uzbek manti, Georgian khinkali, Jewish kreplach, and Chinese yui-pao. The form of this dish is also different for different peoples. And the filling is also very diverse.
The history of the origin of dumplings in Russia
It is believed that it was the Chinese version that ended up in Russian Siberia and the Urals around the 15th century. It is not known exactly who benefited the inhabitants of this region with such a dish. Some researchers believe that these were the Komi people, others call them Tatars.
Whether it is true or not, the dumplings are ideally suited to the conditions of the Siberian climate: with the frost there, dumplings could be stored all winter, taken with you on hikes, etc.
For a long time, dumplings were a traditional dish of the inhabitants of Siberia and the Urals. There, dumplings were the main and main course of the festive table. Although in other parts of Russia they also made similar "pies" with meat filling, they only had a different name: ears, shurubarki, etc. The shape, size and filling also differed in different regions.
The origin of the word "dumplings"
This type of dough product received the general name "dumplings" only in the 19th century. After the abolition of serfdom and the development of the road network, the people in Russia became more mobile, closer ties began to be established between different regions, and various cultural traditions began to actively mix and unite.
It is believed that the word "pelmeni" is of Finno-Ugric origin, and it is not known for certain which language it came from. Initially, it sounded like "pel-nyan", which translates as "bread ear" or "ear from dough."
Most likely along the "Siberian tract", together with the exiles and the Cossacks, the pelmeni got to the Russian settlers of Siberia and already there they turned into "pelmeni" familiar to our ear.
How dumplings were made in Russia
(Vinogradov "Pelmeni")
Dumplings are made like this - a meat (sometimes fish) filling with spices is put into a thinly rolled dough circle, the edges are pinched. If you put cottage cheese instead of meat, you get dumplings. There are even rare fruit dumplings.
Initially, the filling for dumplings among the indigenous Urals consisted of three types of meat in a strict proportion: lamb, pork and beef. The Tatars began to put only lamb in the filling, and the Russians began to put beef and pork. But they also used the meat of wild animals: elk, deer, bear and others. You can put wild or poultry meat, potatoes, cabbage, etc.
The shape of the dumplings can also vary: round, elongated, "ear", etc.
Traditions with dumplings
It is believed that for the ancient population of the Urals, dumplings were a ritual dish. Therefore, the recipe and preparation methods were strictly observed at all times. But when borrowing, the taste of this dish changed in accordance with the tastes of different peoples.
It was a Siberian tradition to make dumplings with the whole family. This is understandable, it was necessary to stick a lot, for the whole long winter.
Another well-established tradition was to serve dumplings to guests in a large bowl. This symbolized the unity of everyone at the table. But if the owner served each guest separately, this could be interpreted as a desire to get rid of the guests as soon as possible.
There is also a tradition of putting various additives in dumplings and then guessing what the future holds for the person who finds this or that filling.
To the Ukrainian people preparation has long been known boiled pies with different fillings, which are referred to as vareniki... According to old legends, this is a primordially Slavic dish, but in fact the recipe for these fabulous boiled pies was borrowed from the Turks, who called them "dush-var".
This Turkish dish looks more like our dumplings, but the Ukrainians liked them so much that, having slightly altered the recipe for the dish, they became one of the main "guests" on our tables. Especially often they were prepared for holidays or Sundays, and even prepared as a gift for a pregnant woman, and for a wedding.
As for "dush-vara", they are made from dough, and the main filling is meat. But the Ukrainian people are so versatile that several dozen have turned out from one dish. After all, you and I can endlessly list what happens vareniki.
About the name "dumplings"
The origin of the name "dumplings" went from the word "cooking". But this dish also had another name - "dumplings with sand", which means hearty dumplings. They never have a sweet filling, but only fried bacon with flour. Such dumplings are popular in Chernihiv and Poltava regions.
"Hearty dumplings", got their name also because of the hearty filling: cabbage, crushed peas, beans. They are popular in Kharkov.
V regions of western Ukraine The dumplings are called "pies". They were boiled in boiling water, then taken out with a ladle, put in makitra and poured with frying from vegetable or butter, as well as from bacon with onions. They let it brew for ten minutes and served it on the table.
There are also "Dumplings with a surprise", they are often prepared for the New Year and Christmas holidays, when it was possible to guess.
All unmarried girls, as well as those who did not have a family life, prepared dumplings on holy evening with a married woman, and while they talked about the upcoming fortune-telling, this woman added bitter pepper to one of the dumplings in the filling, and to which of the girls came across such a dumpling, this year, according to the prediction, should get married.
Dumplings so entered the Slavic culture that in Cherkassy was erected monument to dumplings... The author is the honored sculptor and artist of Ukraine Ivan Fizer.
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History of dumplings: on the role of dumplings in culture. Probably, it is difficult to find a person who would not know what dumplings are. Indeed, in addition to the fact that dumplings are a favorite dish of home cooking, they, along with dumplings, are one of the most common types of ready-made semi-finished products. Traditionally, dumplings are considered an element of Ukrainian cuisine. Although, if you delve into the history of the origin, you will find that dumplings were not born in the Ukrainian open spaces.
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Originally, a dish of boiled unleavened dough stuffed with meat or vegetables originated in Turkey. Under the name dush-vara, it came to Ukraine, and the locals liked it so much that it became an indispensable element of the national cuisine. The Ukrainians gave the once overseas dish their own name "dumplings" and began with enthusiasm to improve the recipe for its preparation. The eastern dish "dush-vara" became "varaniks", and then dumplings. In Ukrainian dumplings, mainly sweet filling is used.
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A separate line should be said about lazy dumplings, they are also dumplings. Dumplings in the Ukrainian village were prepared almost every day, mainly for dinner, since dumplings are an easy-to-prepare dish, very nutritious and satisfies hunger well, especially after hard work in sowing, mowing or stubble. By the way, in Russia a similar dish is called dumplings.
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Dough for dumplings was prepared from different flours, usually wheat, buckwheat, or a mixture of wheat and buckwheat. Dumplings boiled in water were thrown into a colander and seasoned with onion frying in vegetable oil or lard. Dumplings boiled in milk or in broth were eaten together with liquid. Buckwheat dumplings differed in the way they were cooked. Beat the buckwheat flour with water and an egg until sour cream is thick, then, after moistening a spoon in water, take the dough and gently dipped it into boiling water. When the dough floated, the dumplings were carefully removed from the vine with a colander. The big dumpling's mouth rejoices.
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In his immortal works, Nikolai Vasilyevich Gogol mentioned the famous dish more than once. Solokha cooked his dumplings in a cast iron, and in the story "Viy" the heroes eat dumplings the size of a hat. And, indeed, until the middle of the 19th century, it was customary to sculpt dumplings up to 30 cm in length.
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Then Vakula noticed that there were no dumplings or tubs in front of him; but instead there were two wooden bowls on the floor: one filled with dumplings, the other with sour cream. His thoughts and eyes involuntarily rushed to these dishes. “Let's see,” he said to himself, “how Patsyuk will eat dumplings. He probably won't bend over in order to sip like dumplings, and he can't: you first need to dip the dumplings in sour cream. " As soon as he had time to think this, Patsyuk opened his mouth, looked at the dumplings and opened his mouth even more. At this time, the dumpling spilled out of the bowl, slapped into the sour cream, turned over to the other side, jumped up and just got into his mouth. Patsyuk ate it and opened his mouth again, and the dumpling set off again in the same manner. He only took on the trouble of chewing and swallowing. N.V. Gogol "Evenings on a farm near Dikanka"
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Monuments to dumplings, dumplings and dumplings Dumplings, dumplings, dumplings are international dishes, they are loved both in Russia and in Ukraine and even abroad. They love so much that they erect monuments to their favorite delicacy. Today we will tell you about some of them.
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Monument to dumplings in Cherkasy, Ukraine In the city of Cherkassy there is the most famous monument to dumplings, which was installed in 2006. It is called "Cossack Mamai and the crescent dumpling". It represents the figure of a seated Cossack Mamai against the background of a huge dumpling. The author of the monument is the Cherkasy artist Ivan Frizer. By the way, for the celebration in honor of the opening of the monument, a dumpling 75 cm wide and 174 cm long was cooked, and it weighed almost 70 kilograms!
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Here I would also like to mention the Poltava dumplings. In 2006, the monument appeared on Cathedral Square in Poltava. The author of the composition is Anatoly Chernoshchekov. He captured his favorite dish in the form of a deep bowl, filled to the brim with appetizing dumplings asking for a mouthful. There is also a spoon next to the plate.
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Yeisk, Taganrog embankment, Russia There is also a monument to dumplings in Russia, and it is located in Yeisk. In the park, on the Taganrog embankment, on the square near the Palace of Culture, there is a white pedestal in honor of the dumpling. The author of this masterpiece is Inna Sapozhnikova, artist and sculptor. The composition is a concrete image of a dumpling, nestled on a festive tablecloth next to a jar of butter. On this creation of Kuban architecture, an inscription in Russian and Ukrainian was carved: "Let everyone live like a dumpling in oil" ...
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