Transcarpathian dumplings "Giluna" with meat and squarks, are tastier than dumplings

I read that in Ivano-Frankivsk region, employees of one of the lyceums prepare for our defenders "giluna" - dumplings on kefir. It is a traditional Transcarpathian dish. And that it was delicious.

Jams on kefir

I looked into an explanatory dictionary compiled by Boris Grinchenko. Giloons are meat dumplings. It is this type of dumplings, with filling of meat. And the dough for them is not necessarily on kefir. Someone mixes it in a custard way, on eggs and boiling water; someone traditionally - fresh, on water, with the addition of eggs (200 g of flour, half a glass of water, an egg, a little salt); and someone cooks these dumplings on kefir.

24144.

My mother often cooked dough for dumplings with sour milk: a neighbor brought home milk to us, who moved to live in the village and kept a cow. We then fermented most of it, drank instead of kefir, warmed home cottage cheese. And cooked dumplings with sour milk. However, it is quite reasonable to say that dumplings on sour milk are more traditional than on kefir. Flour, sour milk, salt to taste - tender dough, fluffy.

Today we will talk about how to cook. kefirIt's the giloons. And giloons cook with meat stuffing. It's pre-boiled.



The ingredients

• 600g meat (beef and pork)
• onions, roots to taste
• 250ml kefir
• 0.5 kg flour
• 0.5 tsp salt
• 0.5 tsp soda
• 0.5 tsp sugar
• 0.5 tbsp vegetable oil
• filler
• lard for quarks (to taste)
• sour cream

How to prepare dumplings on kefir

1. 600 g of meat (beef in half with pork) put in boiling water to preserve the juiciness of the meat. Add onions and roots to taste. No salt! 2 hours, and it's done.
2. Now dough. In 250 ml of kefir with a fat content of 2.5%, fill half the flour, which will go about half a kilo, add 0.5 teaspoons of salt, soda, sugar and 0.5 tablespoons of vegetable oil. The container should be roomy so that during fermentation the dough does not spill.
   
   
   
   

Continue to cook Spoon or wreath diligently stir the contents to the consistency of thick sour cream, then pour the rest of the flour and mix soft dough. If necessary, sprinkle a little flour to feel elastic. The elastic dough stretches but does not stick. When you roll it, it will spring slightly, as if it wants to return to its former size. Form a ball, cover the bowl with a towel - the dough must stand. You can also wrap it in food film and put it in the refrigerator. Let's get to the stuffing. Pass boiled meat through the meat grinder. Cut a small cube of a large bulb and roast in vegetable oil until golden. Add the meat, salt, pepper to taste and stir, fry for another minute. There's stuffing. Let it get cold. You're going to the giluns. Roll dough in the form of a square with a thickness of no more than 2 mm. Cut it into smaller squares of 4-5 in each row. You lay out the cold stuffing and sculpt the guillotines. First, you connect the opposite vertices, and then pinch the sides of the triangles, forming the edges with a pigtail. Cook in salted water until ready, like all dumplings.



Fire the squarks and season them. ready-made. Separately serve sour cream.





In the cold, this dish is the same. And in the summer you can cook dumplings on kefir with stuffing from strawberries, cherries, cherries, plums, blueberries...