Скачать или смотреть Pelmeni Spicy Soup - Russian Dumplings | Русские Пельмени Easy Pelmeni Recipe @PinasTasty

Ingredients:

Pelmeni or Dumplings 🥟
Sliced spring onion
Sliced red chili 🌶
Sliced coriander
Minced garlic 🧄
2 tbsp of soy sauce
1 tsp of vinegar
1/2 tsp of chili powder


Note: You can add and adjust all the ingredients.

For the instructions on how to make | cook | bake | roast - please watch the full video.
Thank you 🙏 😘🤗


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  / pinastasty  

Pelmeni (Russian pronunciation: [pʲɪlʲˈmʲenʲɪ]; Russian: пельме́ни—plural, пельмень Russian pronunciation: [pʲɪlʲˈmʲenʲ]—singular) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.
The debate about the exact place of origin is still active, with Ural and Siberia both maintaining strong claims. Pelmeni have been described as "the heart of Russian cuisine."

Ingredients
The dough is made from flour and water, sometimes adding a small portion of eggs.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. 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. 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 as well right into the mince is common for certain regions.
Temperature and humidity have considerable impact on dough consistency and stability.


Origin and history
The first mention of a dish similar to dumplings comes from ancient Greece, but the Ural region seems to be the origin place of the pelmeni. The word pelmeni is derived from pel'n'an' (пельнянь)—literally "ear bread" in the native Finno-Ugric Komi and Udmurt languages. 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 "包面"). Another theory suggests that pelmeni were carried by the Mongols to Siberia and the Urals, from where they gradually spread as far as Eastern Europe. Pelmeni became especially popular by Russian hunters.Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months. Thus, despite their Uralic origin, pelmeni were much influenced by the Siberian way of cooking.


Differences

Pelmeni belong to the family of dumplings, and are related to Ukrainian varenyky and Polish pierogi. In the United States and Canada, the term pierogi or perogies is often used to describe all kinds of Eastern European dumplings, regardless of the shape, size, or filling. Pelmeni are also similar to Mongolian bansh, Chinese jiaozi (Cantonese gaau) or Chinese húndùn (Cantonese wonton). They are cousins to the Turkish and Kazakh manti, the Nepalese and Tibetan momo, the Uyghur and Uzbek chuchvara, the Korean mandu, the Japanese gyoza, the Italian tortellini and ravioli, and Swabian Maultaschen. Somewhat similar are the fried or baked empanadas encountered in Hispanic-influenced cultures.
The most important difference between pelmeni, varenyky, and pierogi 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 vareniki and Polish pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.