Why everyone should try real Ukrainian dumplings with sand, a delicious dish with a strange name

Jams and lard We're used to eating like this. You boil yourself a portion, and then you make squarks with a beam on a pan. Then you need to connect everything - and voila! But resourceful Ukrainians have figured out how to make this dish even more extravagant. It's called "sand-sand" dumplings.



Don’t worry, there’s no real sand in this recipe. But there is fat and charm of authentic cuisine of Kirovograd region! How exactly such dumplings are prepared, I tell you in detail further in the article.

To prepare dumplings "with sand", you need a minimum of understandable ingredients. True, we will not make dough on water, but on kefir and eggs. So the dish will be tastier and more satisfying! Well, the stuffing is simple - it's lard with onions.

Test ingredients

• 500–550g wheat flour
• 1 egg
• 300ml kefir
• 1 tsp soda
• 1 tsp salt

Filling ingredients

• 500g lard
• 2 bulbs
• 5 tbsp wheat flour
• salt

Preparation

1. For the dough, mix to a homogeneous state in a deep bowl of kefir (instead of it, it is ideal to use yeast), egg and salt. Separately sift the flour and add soda to it. Then combine the liquid and dry ingredients. Mix soft and elastic dough. Cover it with food film or a towel and give it 20 minutes to rest.
   
   
   
   
2. For filling, cut the lard into small pieces. Put it on a slightly heated pan and roast it to the state of squalls. Then transfer them to a bowl and shreds with a submersible blender or meat grinder. The bacon that is left in the pan can be used for other dishes.
3. Peel and grind the onions. Roast it in a frying pan that has lard on it. Then mix the golden after frying onions and ground squarks.
   
   
   
   
4. Separately roast in a clean dry pan flour for filling dumplings. It should be golden. Add it to the onions and lard, salt the stuffing and mix it up. The filling is ready!
5. The finished dough is divided into a couple of parts. Each roll into a thin layer (the thickness of the dough should be about 6 millimeters), cut with a glass of a circle. In the middle of each, lay out a small amount of filling and pinch the dough in a typical way for dumplings. Seal the dumplings from the middle, and then on the edges.
   
   
   
   
6. Put the finished dumplings on the surface sprinkled with flour. Part of the blanks can be immediately sent to the freezer. And leave some to cook right away. To do this, bring the water in the pan to a boil, salting it a little. Throw some dumplings in the water. Cook them for 5 minutes, stirring from time to time. Then pull them out and serve with onion roast and sour cream.

Varenics with lard: the advice of the editorial board of Varenica "with sand" is so called because of the characteristic color of the filling. In the canonical recipe of this dish, butter was also used to prepare the dough. And meat was often added to the filling, so that the dumplings turned out even more satisfying.



This dish is better to eat in the morning, so as not to weight the stomach before going to bed. Still, lard is quite high-calorie, and in combination with dough, all this riot of tastes can hardly be called healthy food. But sometimes you want something like that! Do not deprive yourself of the pleasure of eating these mind-blowing dumplings and treating guests with them.



Varenics can be stored in the freeze for a long time. But I bet they won't stay in your fridge for long. Serve a dish with fresh salad of vegetables and greens to somehow balance the meal. Bon appetit!