Pelmeni

Pelmeni (пельмени in Russian, singular "pel’men’", пельмень; пяльмені "pyal’meni" in Belarusian; пилмән(нәр) "pilmän(när)" in Tatar) are a Russian national dish, consisting of a filling that is wrapped in thin unleavened dough. The dough is made from flour and water, sometimes adding a small portion of eggs. [ [http://www.gotovim.ru/recepts/sbs/pelmeny.shtml Step-by-step instructions for preparation of pelmeni] , with photographs ru icon] The filling can be minced meat (pork, lamb, beef, or any other kinds of meat) and mixing several kinds of meat is popular. The traditional Ural recipe requires a mixture of 45% beef, 35% mutton and 20% pork. [ [http://www.pelemeni.ru/ural.html Recipe for Ural pelmeni on pelemeni.ru] ru icon] Pelmeni in Perm (in Siberia, east of Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkraut instead of meat. [http://www.pelmeni-vareniki.com/ Various fillings for pelmeni from Perm in Siberia] ru icon] Various spices, such as pepper and onions, are mixed into the filling.

Pelmeni belong to the family of dumplings. They are closely related to the Ukrainian vareniki and the Polish pierogi – a variety of dumpling filled with mashed potatoes or cottage cheese. In the United States and Canada, the term "pierogi" or "perogis" is often used to describe all kinds of Eastern European dumplings, regardless of the shape, size or filling. Pelmeni are also similar to Chinese jiaozi and potstickers. They are cousins to the Kazakh manti and the Uzbek chuchvara. The main difference between pelmeni and other kinds of dumplings is in their shape and size – a typical pelmen' is roughly spherical and is about 2 to 3 cm in diameter, whereas most other types of dumplings are usually elongated and much larger.

In Siberia, pelmeni are traditionally frozen outdoors in the winter and treated as preserved food. Hunters or explorers heading into the taiga would carry sacs of frozen pelmeny with their provisions as easily cooked non-perishable food. [http://www.pelemeni.ru/siberian.html Siberian pelmeni on pelemeni.ru] ru icon] Pelmeni can be stored frozen for a very long time and they are prepared immediately before eating by boiling in water until they float, and then 2-5 minutes more. Regional differences exist in the boiling of pelmeni. In the Urals, they are always boiled in water, while in Siberia they are boiled in meat or chicken broth. The cooked pelmeny are served on their own or topped with melted butter or sour cream. Mustard, horseradish, tomato sauce, and vinegar are popular as well. Some recipes suggest frying pelmeni after boiling until they turn golden brown. Pelmeny also can be served in a clear soup, although in Siberia this is considered in poor taste and pelmeni are carefully strained before serving.

Packed frozen, pelmeni can be found everywhere Russian communities exist. Packets of frozen pelmeni are usually labeled Siberian pelmeni because of the Siberian practice of storing and transporting pelmeni in frozen form. Store-bought pelmeni are made on industrial machinery, much of which is made by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc. These pelmeni usually weigh around 15 grams each and look like a larger version of tortellini, which is why for, industrial production, Italian pasta machines are commonly used.

In modern Russian culture store-bought pelmeni are considered a kind of a fast-food and are associated with students' or bachelors' lifestyle, much like instant ramen etc. [http://www.sras.org/news2.phtml?m=287 Pelmeni from SRAS – School of Russian and Asian Studies, California] ]

History

The origin of pelmeni is not clear, and many hypotheses exist. The most widely accepted one is that they were discovered in the Urals by Russian explorers and pioneers, who found that a similar dish called "pel'nyan"' (пельнянь – literally "bread ear" in the native Komi and Mansi languages), [ [http://www.slovardalja.net/word.php?wordid=24562 Dal Dictionary on-line] derives the etymology of pel'men' from pel'=ear and nan'=bread in Komi and Mansi (Vogul) languages.] consisting of pieces of meat wrapped in very thin bread, was being eaten by the native people of the region.Fact|date=January 2008 This may be why pelmeni are called uszka ("ears") in Poland. Another theory is that pelmeni were invented by hunters, who were looking for light, easy-to-prepare, nourishing food to take with them on long hunting trips. In fact, pelmeni can be kept frozen for very long periods of time without any loss of quality or flavor, and the water they are boiled in makes a pretty good soup. Yet another theory suggests that pelmeni originated in northwestern China (thus explaining the use of spices such as pepper, which are not native to Russia and had to be imported) and were carried by the Mongols to Siberia, the Urals, and as far as Eastern Europe. In any case, pelmeni are documented to have existed in central Russia by the 16th century.Fact|date=February 2007.

References

See also

* Ravioli
* Kreplach
* Tortellini
* Wonton
* Pierogi
* Vareniki
* Kalduny
* Mandu
* Manti
* Chuchvara
* Khinkali
* Jiaozi
* Gyoza
* Maultasche