Dumpling, who your brother?
Many of us love pelmeni. Today it is the Russian national food. However, according to William`s opinion of our Pokhlebkin, it not absolutely so.
All of us also know about the Italian ravioli and the Chinese pelmeni. In them culturally - a dumplings estheticism still nobody surpassed Chinese. Therefore we will not look at China, we will turn the look on open spaces of our former homeland of the USSR. And by means of the culinary guide V. V. Pokhlebkin we will be let in swimming on searches of brothers of our favourite dumpling.
The mass of the dishes similar on " is given in the book devoted to national cuisines of the people of the USSR; ours “ pelmeni. But actually in Russian cuisine of pelmeni … is not present. And at all there is no dish with such name in the book. There are only pelnyan (the real permyatsky pelmeni). From habitual to us a swine - beef pelmeni they differ in addition in forcemeat of mutton and a nettle or goutweed.
But Russian cuisine everything is did not manage without meat - a testyany dish. These are kundyuma or kundyubk. However the author notes that the recipe of this dish is completely reconstructed by him. So we will leave this dish with purely Turkic name on conscience of the author. Unlike pelmeni, habitual for us, dough is ready practically boiled water and there vegetable oil is added. Forcemeat prepares from mushrooms with grain. Preparation process too strongly differs. At first kundyuma are baked in an oven, and then, filled in in a pot with mushroom broth, also pine on weak fire.
The people, related to producers pelnyany, have national dishes of this type too. It podkogylyo (Mari pelmeni) and tsemart (Mordovian). In podkogylyo there is a zaychatina with onions and millet or pearl-barley cereal, and in tsemart there are already cubes of fat pork with the browned onions, but not forcemeat.
In comparison with Russian cuisine the Ukrainian brothers of a dumpling - vareniki - make already impression of the real culinary bacchanalia. Do not go to Chinese. Vareniki differ generally in a stuffing. It there - a great variety. The most widespread vareniki - with cherry and with cottage cheese. Add sour cream, eggs and sugar to a cottage cheese stuffing. Prepare also vareniki with a liver and fat, adding onions and pepper there. Still do vareniki with cabbage, its hulk in vegetable oil together with onions, carrots, a parsley root, a tomato, sugar and pepper. Still there are haricot and mushrooms dumplings, to apples and to poppy. Macque is previously killed in boiled water and pounded then with honey or jam.
In the Caucasus eat the dishes similar to pelmeni too. In Azerbaijan it is a dyushbara, to a kurza and giymya - hinkat. The last reminds rather noodles as on diamond-shaped pieces of the boiled test the fried mutton forcemeat keeps within.
Both a dyushbara, and a kurza represent the forcemeat which is closed up in dough. Dyushbara dough in addition contains serum. Forcemeats differ generally. Their basis - mutton and fat tail fat. Distinction in spices. Unlike our native pelmeni of spices it is much bigger there.
Armenians have barracks too. Forcemeat for them prepares only from beef. Previously it is fried. Wrapping forcemeat in dough, form the glasses opened from above which extinguish then in a small amount of broth to semi-readiness. After that fry on a frying pan.
We will not bypass and the well-known Uzbek manti. Dough at them is similar to ours, and here forcemeat is made of mutton, krupnorubleny with fat tail fat, onions, pepper and azhgony. Salty water is added to forcemeat. Dough is cut on squares with the party ten centimeters. In them forcemeat is wrapped. Cooking of manti differs too. They are steamed in special ware which is called manti - kaskan (and not a mantyshnitsa in any way).
The Tajik dishes nearby left from a mant. For example, hushan. Dough settles accounts a square with the party five centimeters. Forcemeat prepares from mutton with addition of chick-pea and spices. “ " pelmeni; are fried to semi-readiness. Separately Kayla prepares. It is svoyebrazny mutton brisket, onions, turnip, beet and spices soup, including a barberry. When Kayla is ready, send to her semi-ready “ " pelmeni; also cook longer them there.
Still Tajiks have a dish under the name of a shim. However it is rather noodles, hinkat or lamian.
At the Turkmen there is a dish, similar to manti, - a balyk byorek. Difference - in a stuffing. It from fish forcemeat and a large amount of spices. Forcemeat, as well as in manti, krupnorubleny. Also this dish is called by manti ogurdzhalinsky. They are steamed also.
And now from the East we will go to the distant West, to Baltic. There too is to what to marvel. The Lithuanian brothers of pelmeni it - skrilyay, koldunay, virtinyay and shaltanosyay. According to Pokhlebkin all these dishes are borrowed in the Middle Ages from the East.
Independently costs skrilyay. Hinkat it rather, than a dumpling. Or even the lasagna as it is not boiled, and is baked by layers. Layers of the test alternate with stuffing layers. The stuffing is made of ham, fat, onions, cheese, eggs, sour cream, butter and caraway seeds.
Other dishes - brothers to a dumpling. Differ in a stuffing and technology of preparation.
For koldunay different stuffings become. With meat and, another - with mushrooms. Spices are added: marjoram, pepper, parsley, onions. Train them, at first frying, and then cooking longer to readiness. Use more often as gas station in soups, but not second course. The dish reminds Tajik hushan.
In virtinyay the potato stuffing with fat, sour cream, onions and pepper becomes. Shaltanosyay is already more likely a varenik as becomes with a bilberry stuffing. Except sugar add to it also ground cinnamon.
Latvians have one more interesting dish. Is called to a kapost edeys. It is rather boiled pie, than a dumpling. For it the stuffing is made of chopped cabbage. The cabbage is extinguished with addition of caraway seeds and separately fried onions. Add chopped boiled eggs to ready forcemeat. The stuffing is wrapped in dough, forming peculiar “ " sausage;. It is wrapped in a gauze and lowered in abrupt boiled water. Having boiled thoroughly minutes five, take out, cover with egg and send to an oven to be reddened.
In Moldova prepare interesting dishes too. It is a plechinta, a vertuta and a verzera. For the first two dough prepare with addition of vegetable oil. Plechinta becomes like skrily or lasagnas. Dough mixed up with a stuffing Plastatsya (sheep cheese, cottage cheese, onions with egg or cherry). Vertuta is a roll. The stuffing can be as in a plechinta, but also meat, and apple. And all this is baked, but does not cook.
And here to a verzera is already “ dumpling “ cabbage. Forcemeat is made of cabbage (fresh or fermented), onions, hard-boiled eggs and spicy greens. Sunflower oil is added. From the test squares with the party twenty centimeters are cut. Envelopes with a cabbage stuffing are made of these squares. Are greased with egg and are baked in an oven. Though rather these pies remind the Uzbek samosa, but not a dumpling.
Here such different at “ ours “ dumpling brothers!]