Pelmeni: Difference between revisions – Wikipedia
The word pelmeni is derived from ”pel’n’an”’ (пельнянь)—literally “ear bread” in the Finnic [[Komi language|Komi]] and [[Udmurt language|Udmurt]] languages.{{Vasmer|пельмень}}
The word pelmeni is derived from ”pel’n’an”’ (пельнянь)—literally “ear bread” in the Finnic [[Komi language|Komi]] and [[Udmurt language|Udmurt]] languages.{{Vasmer|пельмень}}
It is unclear when pelmeni entered the cuisines of the [[indigenous peoples of Siberia|indigenous Siberian people]] 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 [[jiaozi]] (in some dialects it is called Bāomiàn “包麵/包面”).{{cite book |title=Dumplings: A Global History |first=Barbara |last=Gallani |publisher=[[Reaktion Books]] |year=2015 |isbn=9781780234632}} 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.{{Cite web|url=https://pelandmeni.com/en/product-information/what-is-pelmeni|title=What is Pelmeni?|website=pelandmeni.com|access-date=2019-01-30}}
It is unclear when pelmeni entered the cuisines of the [[indigenous peoples of Siberia|indigenous Siberian people]] 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 [[jiaozi]] (in some dialects it is called Bāomiàn “包麵/包面”).{{cite book |title=Dumplings: A Global History |first=Barbara |last=Gallani |publisher=[[Reaktion Books]] |year=2015 |isbn=9781780234632}} 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.{{Cite web|url=https://pelandmeni.com/en/product-information/what-is-pelmeni|title=What is Pelmeni?|website=pelandmeni.com|access-date=2019-01-30}}
==Differences==
==Differences==
Russian dumplings
Pelmeni (Russian: пельмени—plural, pronounced [pʲɪlʲˈmʲenʲɪ]; pelmen, Russian: пельмень—singular, pronounced [pʲɪlʲˈmʲenʲ]) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.
It is debated whether they originated in Ural or Siberia.[1] Pelmeni have been described as “the heart of Russian cuisine”.[2]
Ingredients[edit]
The dough is made from flour and water, sometimes adding a small portion of eggs.[3]
The filling can be minced meat (pork, lamb, beef, fish or any other kind of meat, venison being particularly traditional for colder regions) or mushrooms, or a combination of the two. The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork.[4] Various spices, such as black pepper and diced onions as well as garlic, are mixed into the filling. They are commonly topped with sour cream, mayonnaise, dill, red onions or vinegar, all of which are traditional to the region and can be produced in the Siberian climate.
Adding small amounts of cabbage, tomato and horseradish into the mince is also common for certain regional recipes.
Temperature and humidity have considerable impact on dough consistency and stability.
Origin and history[edit]
The word pelmeni is derived from pel’n’an’ (пельнянь)—literally “ear bread” in the Finnic Komi and Udmurt languages.[5]
It is unclear when pelmeni entered the cuisines of the indigenous Siberian people 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 jiaozi (in some dialects it is called Bāomiàn “包麵/包面”).[6][7] This theory is corroborated by the fact that traditional pelmeni fillings are strongly flavored with black pepper and other non-native spices.[6] 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.[6][7] Pelmeni became especially popular among Russian hunters.[7]
Differences[edit]
Pelmeni belong to the family of dumplings, and are related to Ukrainian varenyky and Polish uszka. In the United States and Canada, the term pierogi or perogies is often used to…
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