Pelmeni
Encyclopedia
Dumpling
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
s consisting of a filling wrapped in thin, unleavened dough
Dough
Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...
that originated in Siberia
Siberia
Siberia is an extensive region constituting almost all of Northern Asia. Comprising the central and eastern portion of the Russian Federation, it was part of the Soviet Union from its beginning, as its predecessor states, the Tsardom of Russia and the Russian Empire, conquered it during the 16th...
and is a dish of Russian cuisine
Russian cuisine
Russian cuisine is diverse, as Russia is the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of...
. Pelmeni are common in Russia
Russia
Russia or , officially known as both Russia and the Russian Federation , is a country in northern Eurasia. It is a federal semi-presidential republic, comprising 83 federal subjects...
and have similar names in other languages: , pyal’meni; pilmän(när); , pel’meni; ; .
Ingredients
The dough is made from flourFlour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
and water, sometimes adding a small portion of eggs.
The filling can be mince
Mince
Mińce is a village in the administrative district of Gmina Choroszcz, within Białystok County, Podlaskie Voivodeship, in north-eastern Poland....
d meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
(pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
, lamb, beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, or any other kind of meat), fish, or mushrooms. The mixing together of different kinds of meat is also popular. The traditional Udmurt
Udmurtia
The Udmurt Republic , or Udmurtia is a federal subject of Russia . Its capital is the city of Izhevsk. Population: -History:...
recipe requires a mixture of 45% beef, 35% mutton, and 20% pork. Pelmeni in Perm
Perm
Perm is a city and the administrative center of Perm Krai, Russia, located on the banks of the Kama River, in the European part of Russia near the Ural Mountains. From 1940 to 1957 it was named Molotov ....
(west of the Ural Mountains
Ural Mountains
The Ural Mountains , or simply the Urals, are a mountain range that runs approximately from north to south through western Russia, from the coast of the Arctic Ocean to the Ural River and northwestern Kazakhstan. Their eastern side is usually considered the natural boundary between Europe and Asia...
) are often filled with mushroom
Mushroom
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...
s, onions, turnip
Turnip
The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...
s, or sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
instead of meat. Various spices, such as black pepper and onions, are mixed into the filling.
Origin and history
Komi language
The Komi language is a Finno-Permic language spoken by the Komi peoples in the northeastern European part of Russia. Komi is one of the two members of the Permic subgroup of the Finno-Ugric branch...
, Udmurt
Udmurt language
Udmurt is an Uralic language, part of the Permic subgroup, spoken by the Udmurt natives of the Russian constituent republic of Udmurtia, where it is coofficial with Russian. It is written in the Cyrillic script with five additional characters. Together with Komi and Komi-Permyak languages, it...
, and Mansi
Mansi language
The Mansi language is a language of the Mansi people. It is spoken in territories of Russia along the Ob River and its tributaries, including the Khanty-Mansi Autonomous Okrug and the Sverdlovsk Oblast...
languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people
Indigenous peoples of Siberia
Including the Russian Far East, the population of Siberia numbers just above 40 million people.As a result of the 17th to 19th century Russian conquest of Siberia and the subsequent population movements during the Soviet era, the demographics of Siberia today is dominated by native speakers of...
and when they first appeared in Russian cuisine. One theory suggests that pelmeni, or stuffed boiled dumplings in general, originated in China (thus explaining the use of spices such as black pepper, which are not native to Russia and had to be imported) and were carried by the Mongols
Mongol Empire
The Mongol Empire , initially named as Greater Mongol State was a great empire during the 13th and 14th centuries...
to Siberia
Siberia
Siberia is an extensive region constituting almost all of Northern Asia. Comprising the central and eastern portion of the Russian Federation, it was part of the Soviet Union from its beginning, as its predecessor states, the Tsardom of Russia and the Russian Empire, conquered it during the 16th...
and the Urals
Ural (region)
Ural is a geographical region located around the Ural Mountains, between the East European and West Siberian plains. It extends approximately from north to south, from the Arctic Ocean to the bend of Ural River near Orsk city. The boundary between Europe and Asia runs along the eastern side of...
, from where they gradually spread as far as Eastern Europe
Eastern Europe
Eastern Europe is the eastern part of Europe. The term has widely disparate geopolitical, geographical, cultural and socioeconomic readings, which makes it highly context-dependent and even volatile, and there are "almost as many definitions of Eastern Europe as there are scholars of the region"...
. Pelmeni were particularly favored by hunters, who were looking for light, easy-to-prepare, nourishing food to take with them frozen on long hunting trips in the winter.
Pilmän (the Tatar
Tatars
Tatars are a Turkic speaking ethnic group , numbering roughly 7 million.The majority of Tatars live in the Russian Federation, with a population of around 5.5 million, about 2 million of which in the republic of Tatarstan.Significant minority populations are found in Uzbekistan, Kazakhstan,...
equivalent of pelmeni) are a traditional dish in Tatar cuisine
Tatar cuisine
The Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.- History :The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ego turned to agriculture and...
, where they have always been served with clear soup.
Differences
Pelmeni belong to the family of dumplings, and are related to UkrainianUkrainian cuisine
Ukrainian cuisine has significant diversity, historical traditions. "Cuisine - Flavors and Colors of Ukrainian Culture."] . Accessed July 2011. Common foods used include meats, vegetables, mushrooms, fruits, berries and herbs...
vareniki
Vareniki
thumb|right|Varenyks with [[curd]]Varenyky are a kind of stuffed dumpling associated with Ukrainian cuisine. Variants are also found in Moldovan, Mennonite, Belarusian, Russian, Lithuanian, and Polish cooking. They are believed to originate from Chinese and Siberian influences, although sometimes...
and Polish
Polish cuisine
Polish cuisine is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian...
pierogi
Pierogi
Pierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
. 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 Mongolian Buuz
Buuz
Buuz are a type of Mongolian steamed dumpling filled with minced mutton, or beef meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs...
and Chinese jiaozi
Jiaozi
Jiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
. They are cousins to the Turkish
Turkish cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...
and Kazakh
Kazakh cuisine
Kazakh cuisine is the cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat and as well as various milk products. For hundreds of years Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation,...
manti, the Nepalese
Nepalese cuisine
Nepalese cuisine refers to the cuisines of Nepal. The cultural and geographic diversity of Nepal provide ample space for a variety of cuisines based on ethnicity, soil and climate. Nevertheless dal-bhat-tarkari is eaten throughout the country. Dal is a soup made of lentils and spices...
and Tibetan momo
Momo (food)
Momo is a type of pastry native to Nepal as well as among the Tibetans. It is similar to the Mongolian buuz or the Chinese jiaozi.The Tibetan word momo is a loanword from the Chinese mómo .-Production:...
, and the Uzbek
Uzbek cuisine
Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich"...
chuchvara
Chuchvara
Chuchvara is a very small dumpling typical of Uzbek cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour,...
. The main difference between pelmeni and momos is their size – a typical pelmen' is about 2 to 3 cm in diameter, whereas momos are often at least twice that size.
The most important difference between pelmeni, vareniki, and pierogi is the thickness of the dough shell — in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from Ukrainian vareniki and Polish pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically pre-cooked.
Pelmeni can be kept frozen for long periods of time with little loss of quality or flavor, and the water they are boiled in is useful for making soup.
Regional differences
In Siberia, pelmeni are traditionally frozen outdoors in the winter and treated as preserved food. Hunters or explorers heading into the taigaTaiga
Taiga , also known as the boreal forest, is a biome characterized by coniferous forests.Taiga is the world's largest terrestrial biome. In North America it covers most of inland Canada and Alaska as well as parts of the extreme northern continental United States and is known as the Northwoods...
would carry sacks of frozen pelmeni with their provisions as easily cooked non-perishable food. Pelmeni can be stored frozen for a long time and they are prepared immediately before eating by boiling in salted water until they float, and then 2–5 minutes more. Regional differences exist in the boiling of pelmeni. In the Urals
Ural (region)
Ural is a geographical region located around the Ural Mountains, between the East European and West Siberian plains. It extends approximately from north to south, from the Arctic Ocean to the bend of Ural River near Orsk city. The boundary between Europe and Asia runs along the eastern side of...
, they are always boiled in water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
. The cooked pelmeni are served on their own or topped with melted butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
or sour cream
Sour cream
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial...
. Mustard
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant...
, horseradish
Horseradish
Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and the Arab World , but is popular around the world today...
, tomato sauce
Ketchup
Ketchup is a sweet-and-tangy condiment typically made from tomatoes, vinegar, sugar or high-fructose corn syrup and an assortment of...
, and vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
are popular as well. Some recipes suggest frying pelmeni after boiling until they turn golden brown. Pelmeni can also be served in a clear soup, although in Siberia this is considered poor in taste and pelmeni are carefully strained before serving.
Packed frozen, pelmeni can be found in Russian and Ukrainian food stores as well as everywhere Russian communities exist. Packets of frozen pelmeni are usually labeled "Siberian pelmeni" because of the Siberia
Siberia
Siberia is an extensive region constituting almost all of Northern Asia. Comprising the central and eastern portion of the Russian Federation, it was part of the Soviet Union from its beginning, as its predecessor states, the Tsardom of Russia and the Russian Empire, conquered it during the 16th...
n 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
Ostoni
Ostoni is a manufacturer of plants, machines, dies, accessories and spare parts used in pasta production operations. The company produces, refurbishes and sells new and second-hand equipment world wide and is known especially for its machines for filled products...
, Zamboni, etc. These pelmeni usually weigh around 15 grams each and look like a larger version of tortellini
Tortellini
Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
, which is why for, industrial production, Italian pasta machines are commonly used. Pelmeni are also commonly made at home. The easiest (if somewhat laborious) way is simply to make them by hand; many cooks utilize specialized "pelmeni makers", which are essentially molds that resemble muffin pans or ravioli molds, allowing one to quickly make a few dozen pelmeni out of two sheets of dough and a quantity of ground meat.
In modern Russian and Ukrainian culture, store-bought pelmeni are considered a kind of fast food and are associated with students' or bachelors' lifestyles, much like instant ramen, etc.
See also
- RavioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
- KreplachKreplachKreplach are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin...
- TortelliniTortelliniTortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
- WontonWontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
- PierogiPierogiPierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
- VarenikiVarenikithumb|right|Varenyks with [[curd]]Varenyky are a kind of stuffed dumpling associated with Ukrainian cuisine. Variants are also found in Moldovan, Mennonite, Belarusian, Russian, Lithuanian, and Polish cooking. They are believed to originate from Chinese and Siberian influences, although sometimes...
- KaldunyKaldunyKalduny or kolduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Russian pelmeni and the Ukrainian vareniki. In Slavic languages the word means “magicians” or “sorcerers”, but it is unclear how the word became associated with the dish...
- ManduMandu (dumpling)Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.In Korean cuisine, mandu generally denotes a...
- Manti
- ChuchvaraChuchvaraChuchvara is a very small dumpling typical of Uzbek cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour,...
- KhinkaliKhinkaliKhinkali are Caucasian dumplings filled with various fillings such as mushrooms or cheese, but mostly with spiced meat with greens, onions and garlic. They are eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali is assembled, so when cooked the meat's juices...
- JiaoziJiaoziJiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
- Gyoza
- MaultascheMaultascheMaultaschen are a Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices...
- GürzəGürzəGürzə is a variation of Azerbaijani dumplings consisting of a filling wrapped in 1mm thin dough circle cuts of 5 cm diameter. It originates in Azerbaijan and is a part of Azerbaijan national cuisine. The filling is made from minced fatty lamb and onion, pre-fried before filling...