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696:(in some dialects it is called Bāomiàn "包麵/包面"). This theory is corroborated by the fact that traditional pelmeni fillings are strongly flavored with black pepper and other non-native spices. Pelmeni may have been carried by the Mongols from China to Siberia and the Urals, from where they gradually spread as far as Eastern Europe. Pelmeni became especially popular among Russian hunters.
314:
623:
Packed frozen, pelmeni can be found in ethnic
Russian and Ukrainian food stores everywhere. Packets of frozen pelmeni, like those carried on the taiga, are usually labeled "Siberian pelmeni". Store-bought pelmeni are made on industrial machinery, much of which is made by Italian companies such as
642:, 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 use specialized "pelmeni makers" (
603:
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 in poor taste and pelmeni are carefully strained before serving. In
485:
is the thickness of the dough shell—in pelmeni and vareniki 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
692:
and when they first appeared in
Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese
654:), 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.
616:
equivalent of pelmeni) are a traditional dish, where they have always been served with clear soup and added dill or other freshly cut herbs. Pelmeni are also part of
856:
354:
is often used to describe all kinds of
Eastern European dumplings, regardless of the shape, size, or filling. Pelmeni are also similar to Mongolian
267:, and 20% pork. Various spices, such as black pepper and diced onions as well as garlic, are mixed into the filling. They are commonly topped with
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Pelmeni are prepared immediately before eating by boiling in salted water until they float, and then two to five minutes more. In the
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would carry sacks of frozen pelmeni with their provisions since they can be stored frozen for a long time and are easily cooked.
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904:"Pelmeni, A Tasty History – on Folkways.Today, Run by SRAS.org, formerly the School of Russian and Asian Studies, California"
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The main difference between pelmeni and momos is their size—a typical pelmen is about two to three centimetres (
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259:, or a combination of the two. The mixing together of different kinds of meat is also popular. The traditional
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In modern
Russian, Belarusian and Ukrainian culture, store-bought pelmeni are considered a kind of
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Temperature and humidity have considerable impact on dough consistency and stability.
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associated with students' or bachelors' lifestyles, much like
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into the mince is also common for certain regional recipes.
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837:"Уральские пельмени. Рецепт уральских пельменей. Пельмени"
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It is unclear when pelmeni entered the cuisines of the
255:
being particularly traditional for colder regions) or
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that consist of a filling wrapped in thin, unleavened
943:] (in Russian) (2nd ed.). Moscow: Progress.
821:
Step-by-step instructions for preparation of pelmeni
703:
677:(пельнянь)—literally "ear bread" in the Finno-Ugric
883:"Сибирские пельмени. История сибирских пельменей"
638: oz) each and look like a larger version of
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477:The most important difference between pelmeni,
1051:
474:encountered in Hispanic-influenced cultures.
923:
263:recipe requires a mixture of 45% beef, 35%
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1031:The American Way of Making Russian Pelmeni
468:. Somewhat similar are the fried or baked
344:In the United States and Canada, the term
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182:It is debated whether they originated in
549:. Hunters or explorers heading into the
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937:Этимологический словарь русского языка
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221:, sometimes adding a small portion of
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854:'Пельменів не буде — будуть равіолі?'
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145:
941:Russisches etymologisches Wörterbuch
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13:
776:"Pelmeni, Siberian Meat Dumplings"
14:
2450:
1014:
673:The word pelmeni is derived from
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799:. pelandmeni.com. Archived from
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321:Pelmeni belong to the family of
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27:
917:
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789:
778:. Food Perestroika. 2017-06-24
768:
576:), as well as condiments like
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1:
1065:
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7:
961:Dumplings: A Global History
699:
624:Arienti and Cattaneo, Ima,
378:). They are cousins to the
251:or any other kind of meat,
10:
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1021:Pelmeni: Russian dumplings
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1026:Pelmeni (Meat Dumplings)
290:Adding small amounts of
935:; Larin, B. O. (eds.).
213:The dough is made from
756:List of Russian dishes
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318:
317:Preparation of pelmeni
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147:[pʲɪlʲˈmʲenʲɪ]
1106:Chicken and dumplings
596:, they generally add
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325:, and are related to
316:
201:
164:[pʲɪlʲˈmʲenʲ]
2307:Bedfordshire clanger
533:Regional differences
33:Pelmeni served with
823:, with photographs
228:The filling can be
84:, water, sometimes
23:
2256:Silesian dumplings
1985:Borș de burechiușe
994:"What is Pelmeni?"
859:2008-12-27 at the
797:"What is Pelmeni?"
669:Origin and history
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202:Modeling pelmeni.
120:Media: Pelmeni
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1962:
1961:
1749:Bánh bao bánh vạc
1524:Mont lone yay baw
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1224:
1076:List of dumplings
933:Trubachyov, O. N.
751:List of dumplings
417:, the Uyghur and
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16:Russian dumplings
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2429:Siberian cuisine
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2377:Oceanian cuisine
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998:pelandmeni.com
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965:Reaktion Books
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927:(1986–1987) .
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906:. 22 June 2020
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1931:Tatar böreği
1850:Central Asia
1754:Bánh bột lọc
1714:Semar mendem
1709:Roti oliebol
1579:Pinsec frito
1253:Abacus seeds
1111:Crab Rangoon
1001:. Retrieved
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908:. Retrieved
886:
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825:(in Russian)
816:
805:. Retrieved
801:the original
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586:tomato sauce
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56:Present-day
37:(sour cream)
2246:Schupfnudel
2123:Sacchettoni
2083:Cappelletti
2076:Piedmontese
2025:Matzah ball
1805:Kozhukkatta
1569:Pancit Molo
1368:Xiaolongbao
1293:Hujiao bing
1273:Cha siu bao
1268:Chhau-a-koe
1189:Sorrentinos
925:Vasmer, Max
728:Food portal
685:languages.
652:pelmennitsa
648:пельменница
582:horseradish
490:and Polish
465:Maultaschen
374:(Cantonese
366:(Cantonese
300:horseradish
194:Description
158:—singular,
91:minced meat
2408:Categories
2206:Maultasche
2171:Germknödel
2166:Dampfnudel
2133:Tortelloni
2128:Tortellini
2088:Casoncelli
2067:Agnolotti
1941:North Asia
1926:Shishbarak
1772:South Asia
1762:Curry puff
1739:Vietnamese
1639:Jalangkote
1599:Indonesian
1519:Mont baung
1456:Akashiyaki
1308:Lo mai gai
1303:Kibi dango
1003:2019-01-30
929:"пельмень"
910:2024-04-27
807:2019-01-30
782:2018-10-03
762:References
640:tortellini
574:sour cream
450:tortellini
360:, Chinese
281:red onions
273:mayonnaise
269:sour cream
160:pronounced
143:pronounced
141:— plural,
2414:Dumplings
2332:Raspeball
2317:Kroppkaka
2312:Cepelinai
2284:Barbajuan
2261:Strapačky
2251:Shlishkes
2211:Mohnnudel
2113:Mezzelune
2093:Casunziei
1995:Colțunași
1990:Chebureki
1883:West Asia
1858:Chuchvara
1734:Cho muang
1654:Kue kochi
1604:Arem-arem
1476:Khuushuur
1448:Songpyeon
1433:Mandu-gwa
1428:Mandu-guk
1418:Jjinppang
1408:Gyeongdan
1333:Soon kueh
1278:Cifantuan
1240:East Asia
1204:Caribbean
1154:Chapalele
1067:Dumplings
675:pel'n'an'
598:soy sauce
592:. In the
471:empanadas
423:chuchvara
327:Ukrainian
323:dumplings
257:mushrooms
169:dumplings
89:Filling:
2327:Pitepalt
2216:Pampuchy
2098:Cjarsons
2050:Varenyky
2040:Scovardă
2035:Pirozhki
2015:Kreplach
1921:Sambusak
1906:Khinkali
1744:Bánh bao
1729:Thailand
1684:Nagasari
1659:Kue putu
1629:Chai kue
1549:Empanada
1539:Bibingka
1534:Filipino
1398:Eo-mandu
1378:Zhaliang
1353:Tangyuan
1318:Qingtuan
1217:Pasteles
1184:Pantruca
1164:Empanada
1116:Knoephla
857:Archived
736:Kreplach
700:See also
496:vareniki
488:vareniki
479:varenyky
437:Japanese
406:Nepalese
401:khinkali
397:Georgian
380:Armenian
352:perogies
204:Buryatia
156:пельмень
139:пельмени
47:Dumpling
2389:Dim sim
2363:Sambusa
2289:Rissole
2226:Pierogi
2221:Pickert
2201:Kopytka
2176:Halušky
2118:Ravioli
2103:Gnocchi
2030:Pelmeni
2000:Halušky
1949:Pelmeni
1916:Qatayef
1800:Hoentay
1724:Timphan
1704:Risoles
1694:Pangsit
1644:Karipap
1619:Batagor
1609:Bakcang
1514:Burmese
1486:Nikuman
1438:Pyeonsu
1413:Hoppang
1393:Bukkumi
1373:Yau gok
1348:Tangbao
1288:Har gow
1283:Fun guo
1258:Bah-oân
1248:Chinese
1179:Pamonha
1174:Nuegado
1169:Hallaca
1159:Corunda
1121:Manapua
644:Russian
633:⁄
590:vinegar
578:mustard
570:smetana
524:⁄
510:⁄
500:pierogi
492:pierogi
483:pierogi
461:Swabian
456:ravioli
446:Italian
410:Tibetan
384:Turkish
347:pierogi
292:cabbage
285:vinegar
253:venison
188:Siberia
135:Russian
131:Pelmeni
63:Siberia
35:smetana
21:Pelmeni
2358:Kenkey
2196:Knödel
2191:Knedle
2186:Kluski
2161:Capuns
2071:Pavese
1954:Pyanse
1911:Kubbeh
1901:Hingel
1840:Yomari
1835:Samosa
1825:Nevryo
1810:Lukhmi
1790:Gujhia
1785:Aushak
1719:Siomay
1699:Pastel
1689:Panada
1674:Lemper
1669:Lemang
1649:Klepon
1624:Burasa
1614:Bakpau
1594:Siopao
1589:Shumai
1584:Samosa
1574:Paowaw
1544:Binaki
1496:Suiton
1443:Sujebi
1388:Korean
1383:Zongzi
1363:Wonton
1338:Shumai
1313:Mantou
1298:Jiaozi
1212:Ducana
1194:Tamale
1131:Rivels
971:
741:Wonton
694:jiaozi
683:Udmurt
626:Ostoni
610:pilmän
588:, and
566:butter
481:, and
459:, and
444:, the
435:, the
428:Korean
426:, the
404:, the
395:, the
388:Kazakh
376:wonton
372:húntún
363:jiaozi
334:Polish
296:tomato
265:mutton
261:Udmurt
230:minced
208:Russia
167:) are
152:pelmen
113:
58:Russia
2266:Uszka
2108:Gnudi
2045:Uszka
2020:Mataz
2010:Knish
1896:Gürzə
1891:Gondi
1873:Samsa
1868:Orama
1863:Manti
1815:Modak
1795:Gulha
1758:Other
1679:Lepet
1634:Cilok
1564:Moche
1554:Mache
1491:Oyaki
1471:Gyōza
1466:Dango
1452:Other
1423:Mandu
1263:Baozi
939:[
931:. In
746:Manti
614:Tatar
612:(the
562:broth
558:Urals
551:taiga
441:gyoza
432:mandu
419:Uzbek
392:manti
357:bansh
338:uszka
219:water
215:flour
177:dough
82:flour
78:Dough
2322:Palt
2231:Pyzy
1820:Momo
1559:Masi
1461:Buuz
969:ISBN
681:and
679:Komi
498:and
453:and
414:momo
408:and
386:and
368:gaau
332:and
298:and
277:dill
249:fish
245:beef
241:lamb
237:pork
233:meat
223:eggs
217:and
184:Ural
103:beef
99:lamb
95:pork
86:eggs
67:Ural
43:Type
1780:Ada
568:or
350:or
283:or
186:or
171:of
65:or
2410::
1328:Sì
996:.
983:^
967:.
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870:^
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785:.
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517:1
515:–
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
