- Olena Braichenko, researcher in gastronomic culture,
- founder of їzhakultura
Hey, listened, listened, listened,
Sorry, you heard,
L.the Cossack loved the girl
I with cheesecakes.
(Ukrainian folk song)
Pasta balls with salted cheese are a dish that should not only be prepared, but also interested in its history and its importance in Ukrainian cuisine.
Let’s start with the filling. The tradition of making boiled balls with salted cheese dates back to the time when fresh curd was placed in a wooden barrel, salted and then the next layer of cheese was put on, and so on until they filled the whole throw.
This is how the cheese was stored during Lent. Then salted cottage cheese was used as a filling for dough balls, cakes, added to homemade noodles or other dishes.
No wonder there is a saying: “Only good cheese is lagging behind.”
Today, this cheese is hard to find, because it is not sold in stores. But that doesn’t stop you from making delicious savory cheese balls.
We will also tell you how to best flavor these dough balls.
And what about the dough balls? The dish of boiled and stuffed dough is common in many nations with different names. What is so special about Ukrainian dough balls? Apparently, the variety of their fillings, fillings and the dough itself, which can be as thin as a fog or loose as a cloud.
Dough balls with salted cheese
- Number of servings: 4-6
- Preparation time: 30 minutes
- Cooking time: 35 minutes
- Egg – 1 unit
- Sunflower oil – 30 g
- Hot water – 200 ml
- Flour – 200 ml
- sal – 3 g
- Homemade sour milk cheese (preferably 9%) – 300 g
- Eggs – 2 pieces
- Sal – 5 g
- Flour – 30 g
In a large bowl, beat the egg, add the oil and salt, stir well. Pour a thin stream of hot water, stir and slowly add the sifted flour.
Knead the dough, do not stick it on your hands or on the walls of the bowl. For easier kneading, moisten your hands with oil. Let the dough rest for 20 minutes.
Meanwhile, prepare the filling. Grate the cheese with eggs and salt. You can beat with a blender, add flour so that the filling is dense and hold the pile well.
We return to the dough which, after resting, becomes more elastic and resistant. Divide it into two or three equal parts. Roll each piece into a rectangle 3-5 mm thick. We suggest cutting the dough with a knife into 6-8 cm squares, applying the filling and gluing the dough balls.
Cook in boiling salted water for 3-5 minutes. Place the overcooked balls on a flour-covered towel or kitchen counter.
For these dough balls, you can choose a delicacy that goes perfectly with savory balls.
The most important thing about this delicacy is the good quality lard. If you can find it in the market or in the store, cut it into thin slices, fry it in a dry pan so that each piece really becomes a crispy crunch. Spread over the dough balls.
With fried onion
Take the onion, cut it into thin semicircles and fry it in a well-heated pan with sunflower oil. Fry the onions quickly, but at a high temperature, in order to get a good taste and a golden color. Add a few ground coriander seeds
Unusual, but worth a try. The contrast of sweet honey and savory balls will be unforgettable. And it’s possible to become a favorite.
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