As proof of his great love for dumplings, in Poltava, established here is the dish on everybody's favorite. Poltavites and guests love to sit in a spoon and photographed.

In the sifted flour add the yogurt, salt, egg and soda.

The dough is kneaded until smooth and elastic consistency will give him rest 30-40 minutes.

Pork pre-boil (I have to add a little juiciness podczerwieni). Grind and fry the onion. Then boiled meat and onions skip through Mincer. Add salt, pepper. Mix well.

Melt the butter (they we ready to grease the dumplings).

I must warn you that the batter should be very soft, I would even say sticky and adhering to the hands. The first time I made dumplings, I thought that it is unrealistic that validity, but, fortunately, wrong. Experienced grannies I opened the secret that the softer the dough the more airy it turns out the finished dumplings, so you, dear Powerade, will have to Tinker... so VERY liberally sprinkle left hand (I'm right-handed) of flour and a tablespoon of dough and recruit like smeared his fingers of his left hand, forming a pancake, in the middle place a ball of stuffing and dipped his right hand into the flour well zasiyaet edge, then do the "gingerbread man", well its bright features between the hands. Spread on a flour covered Board. Do this to all the dough and stuffing.

Prepare a steamer in advance. I prefer a regular large pot with water, put it in MATUSHKINO and lubricate its surface with oil in order to protect our dumplings from sticking.

Put our semi-finished products at a large distance from each other, they will grow during cooking. Close the lid and cook each batch for 8-9 minutes.

Here rest the rolled balls waiting for their turn...

Ready dumplings "podoviridae" fork, take out, put in a large pot and generously grease melted butter.

Despite the rather "heavy" the size of the finished products, eat them very much.

They are very porous, gentle and almost weightless.

Traditionally served with sour cream.