A 1936 Soviet poster advertising pelmeni.

Pelmeni (пельмени in Russian, singular pel'men`, пельмень; пяльмені in Belarusian; pilmän(när)/пилмән(нәр) in Tatar language) are a national Eastern European (mainly Russian) dish - usually made with minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added). Pork, lamb, beef or any other kind of meat can be used as a filling and mixing several kinds is popular. The traditional Ural recipe requires 55% of beef, 45% of pork to make the filling. Often various spices, such as pepper and onions are mixed into the filling. Image File history File linksMetadata Size of this preview: 382 × 599 pixel Image in higher resolution (400 × 627 pixel, file size: 134 KB, MIME type: image/jpeg) Moved from en wikipedia History: 13:05, September 21, 2005 . ... Image File history File linksMetadata Size of this preview: 382 × 599 pixel Image in higher resolution (400 × 627 pixel, file size: 134 KB, MIME type: image/jpeg) Moved from en wikipedia History: 13:05, September 21, 2005 . ... 1936 (MCMXXXVI) was a leap year starting on Wednesday (link will take you to calendar). ... The Tatar language (Tatar tele, Tatarça, Татар теле, Татарча) is a Turkic language spoken by the Tatars. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...

Pelmeni are usually stored frozen and prepared immediately before eating by boiling in water until they float, and then 2-5 minutes more. The resulting dish is served with butter and/or sour cream (mustard, horseradish and vinegar are popular as well). Some recipes suggest frying pelmeni after boiling until they turn golden brown. Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... It has been suggested that Pavlaka be merged into this article or section. ... Mustard being spread on bread. ... Binomial name Armoracia rusticana P.G. Gaertn. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...

Regional differences exist in the making of pelmeni. In the Urals they are always boiled in water, while in Siberia they are boiled in meat broth. Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ...

Pelmeni belong to the family of dumplings. They are closely related to Polish pierogi and vareniki - a Ukrainian variety of dumplings with a filling made of mashed potatoes or cottage cheese. They are also similar to Chinese potstickers. The main difference between pelmeni and other kinds of dumplings is in their shape and size - 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. A dumpling may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... Pierogi frying A plateful of Polish Pierogi Ruskie Pierogi are a kind of dumpling also known as perogi, perogy, piroghi, pirogi, or pyrohy. ... Varenyks Varenyks (or vareniki, Ukrainian and Russian: ) are a kind of stuffed dumpling associated with Ukrainian cuisine, however, variants are also found in Belarusian, Russian and Polish cooking, and are sometimes said to be of Turkish origin. ... Mashed potatoes. ... A tub of cottage cheese Cottage cheese is a cheese curd product with a mild flavor. ... Wikibooks Cookbook has more about this subject: Potsticker A plate of potstickers. ...

A plate of Pelmeni

Packed frozen pelmeni can be found everywhere Russian communities exist. Such pelmeni are made in 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 but they look like a bigger tortelloni, that is why for industrial production Italian pasta machines are commonly used. Image File history File linksMetadata Download high resolution version (400x627, 134 KB)A 1936 Soviet poster advertising pelmeni. ... Image File history File linksMetadata Download high resolution version (400x627, 134 KB)A 1936 Soviet poster advertising pelmeni. ... Tortellini in broth Tortellini is a ring-shaped pasta; they are typically stuffed with a mix of meat (pork loin, prosciutto crudo, mortadella) and parmesan cheese, although other stuffings are popular in the Po Valley. ...

In United States, the term 'Pierogi' or 'Perogi' is often used to describe all kinds of Eastern European dumplings, regardless of the shape, size or filling. Pierogi frying A plateful of Polish Pierogi Ruskie Pierogi are a kind of dumpling also known as perogi, perogy, piroghi, pirogi, or pyrohy. ...

History

A 1952 Soviet poster advertising pelmeni.

The origin of pelmeni is not clear, and many versions 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 pelnyan - literally "bread ear" in the native language), which consisted of pieces of meat wrapped in very thin bread, was being used by the native people of the region. Consequently, farther west in Poland, pelmeni are called "uszka," which also means ears. Another theory is that pelmeni were invented by hunters, who were looking for light, easy-to-prepare and nourishing food to take with them on long hunting trips (besides, 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 non-native in Russia and had to be imported). In any case, pelmeni are documented to have already existed in central Russia by 16th century^{[citation needed]}. ImageMetadata File history File links Pelmen. ... ImageMetadata File history File links Pelmen. ... 1952 (MCMLII) was a Leap year starting on Tuesday (link will take you to calendar). ... Map of the Ural Mountains The Ural Mountains (Russian: , Uralskiye gory) (also known as the Urals, the Riphean Mountains in Greco-Roman antiquity, and known as the Stone Belt) are a mountain range that runs roughly north and south through western Russia. ...

Nutritional information

Nutritional properties of pelmeni vary depending on a number of factors, including contents of the filling and thickness of the dough. Typical industrially-produced beef/pork pelmeni contain 12 g of protein, 13 g of fat, 22 g of carbohydrates, and 250 calories per 100 g of frozen product. Chicken pelmeni can have as little as 2 g of fat per 100 g.

See also

• Ravioli - similar
• Kreplach
• Tortellini
• Wonton
• Syrniki
• Vareniki
• Pierogi
• Mandu

Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ... Kreplach are small noodles filled with ground meat or cheese, usually boiled and served in soups. ... Tortellini in broth Tortellini is a ring-shaped pasta; they are typically stuffed with a mix of meat (pork loin, prosciutto crudo, mortadella) and parmesan cheese, although other stuffings are popular in the Po Valley. ... A shrimp wonton in Cantonese style Wonton (Chinese: 餛飩 (details)), also written as wantan, wanton and numerous other variations, are a type of dumpling common in Chinese cuisine. ... In Polish, Russian, Belarusian and Ukrainian cuisines, syrniki (Russian: сы́рник[и]; Ukrainian: сирники; Belarusian сырнікі) are fried curd fritters, garnished with sour cream, jam, honey, and/or apple sauce. ... Varenyks Varenyks (or vareniki, Ukrainian and Russian: ) are a kind of stuffed dumpling associated with Ukrainian cuisine, however, variants are also found in Belarusian, Russian and Polish cooking, and are sometimes said to be of Turkish origin. ... Pierogi frying A plateful of Polish Pierogi Ruskie Pierogi are a kind of dumpling also known as perogi, perogy, piroghi, pirogi, or pyrohy. ... Mandu are dumplings in Korean cuisine. ...

External links

• History of pelmeni (in Russian)
• Pelmeni recipe (in Russian, with photos)
• Pelmeni industrial production (in Russian)
• Pelmeni recipe with illustrated step-by-step cooking instruction (many photos)