Lepota (pelmeni in national cuisines)
it is Quite probable that the idea to connect dough to meat came to mind to the different people independently from each other, however the most popular remains the version that Chinese taught to mold pelmeni the world.In China pelmeni were known to
from time immemorial. Bao - Zi from which, perhaps, came also Mongolian buuz are more similar to magnificent pies. Steam them only and fill with the most different stuffings - a thicket bean or meat, for example, from ground pork with soy sauce, onions and rice flour. Chinese and Jiao - Zi love: sometimes they are filled with only small cut vegetable marrows, a ramson or salad cabbage, sometimes - pork with addition of various vegetables. In general Chinese seldom use purely mincemeat - they put in it onions, trepangs, mushrooms, shrimps.
Shui - yao - from fresh puff pastry with pork and onions - are a little reminded by our Siberian. Are very popular - tone - small pelmeshka with the most various, usually sharp, a stuffing. They are boiled in the boiling water, put in a drinking bowl and filled in with the broth made with fragrant herbs and soy sauce, add to it a little rice vodka, infusion of a ginger root and thinly cut pieces of chicken meat, pork or vegetables.are extended by
In the Canton dy - bags - the fried or steamed mincemeat, vegetables, seafood pelmeni... In the West they became the main course of any Chinese restaurant long ago. However to solve what dy - bags to order, to the European happens not simply - in their classical Cantonese kitchen there are about two thousand.Try
Dim - bags
From Chinese dumplings art got into Central Asia and to the Caucasus. The traditional dish of Iran and Azerbaijan of a dyushpar is tiny triangular pelmeshka with the ground mutton which is generously flavored with onions, garlic, mint, a basil, pepper and a barberry. Dough for them is rolled very thinly, and boil a dyushbara in two steps - at first in the abrupt added some salt boiled water to semi-readiness, and then in very strong fat broth with which give, having seasoned with mint and garlic.Azerbaijanians also prepare for
a kyurza - the small pelmeni from stiff dough filled with the mutton forcemeat fried in oil. When giving they are strewed with cinnamon and watered with sour milk.khinkalis are popular
In Georgia. Stiff dough is rolled with circles with a diameter of 10 cm and 2 mm thick. Forcemeat from mutton or beef with pork (4:1) is seasoned with onions, black and red pepper, garlic, I will merge also chopped greens, spread on circles from the test and, having collected edges by folds, give to a product the pear-shaped form. That the stuffing turned out juicy, add a little meat broth to it. At the same time meat for khinkali is not passed via the meat grinder, and cut with a knife.to All of us manti - a typical dish of the Kazakh and Central Asian cuisine are perfectly known to
. Forcemeat for them is done of small chopped mutton with a large number of fried onions, black pepper, caraway seeds, salt and small pieces of mutton fat. Sometimes add the boiled peas or fresh greens to a stuffing; Kazakhs also cook manti with pumpkin and cottage cheese. Dough has to be more abrupt, than dumplings and if to use barmy, manti will turn out more volume and are more juicy. Train them for couple 40-45 minutes in a special many-tier pan - manti - the kaskena or on the lattice established over a copper with the boiling broth. When giving water with broth with vinegar, butter and pepper, and also sour milk, sour cream or hot tomato sauce with parsley.we Learn to prepare
In Uzbekistan and Kyrgyzstan can try a chuchvara - small chopped beef and onions pelmeni which unlike manti boil in broth. Turkmenistan adores a balyk - berek. In principle it is the same manti, only with a fish stuffing: fillets small cut, fill with crude egg, onions, fennel, parsley, I will merge, add a pinch of red pepper and cardamom and steam.By the way
Buryats eat with
the poses also very similar to manti with pleasure, but without broth and sauce. The Mari pelmeni podkogylyo have the half moon form. Once they were done with zaychatiny or badger meat, and now filled with usual beef. And Kalmyks are famous for a dish “berg“ - with a beef, fat and green onions stuffing.
However whatever skillful were east cooks, to us have more to taste our Siberian pelmeni. Small, with the pressed “ears“, those which mold in hundreds and freeze at once. Dough for them is kneaded on very cold water, and in forcemeat for juiciness put the crushed ice. In a stuffing beef (45%), mutton (35%) and pork (20%) is combined. However, today also add bear`s flesh or moose meat, add fish fillet to meat; in pelmeni on - gerasimovsk put marrow. Surprisingly the Russian pelmeni happen also fast - we will remember the ancient recipe of kundyum. Though their main feature in what right after a molding of a kundyuma is fried, and then fill in with broth, most often mushroom, add sour cream and extinguish.Try
knead Dough from flour and eggs, with addition of a small amount of milk or water and sometimes - a teaspoon of vegetable oil. Earlier inhabitants of South Ural (where, actually, also delivered pelmeni from China) put in it eggs of strepet, bustards or quails, and residents of Perm are Ural residents - eggs of partridges. Often ready dough is covered with a hot pan and half an hour stand.the Real pelmeni mold
manually: for everyone thinly roll small round flat cake, spread a stuffing teaspoon, fit it the test, are slightly pressed by a finger on the center - and the product receives a form of a chubby half moon which ends easily connect. In Siberia the prepared pelmeni stack on the boards sprinkled with flour and take out on a frost. When they completely freeze, pour them in pure linen bags and store on cold.
By the way
the Frozen pelmeni can be welded almost to readiness, to cast away on a colander and to fry with pounded ginger and garlic in mixes vegetable and butter, having added right at the end one - two spoons of soy sauce.
are Boiled by pelmeni small parties in the boiling added some salt water (on 1 kg-4 l of water and 50 g of salt) with addition of onions, bay leaf and bell pepper. It is even better to train them in bone meat broth or, having boiled, to lower in hot broth with oil. Try to place also for 2-3 minutes pelmeni in the boiling water, and then to fry on a frying pan in butter or to bake in an oven. In Russia to pelmeni often give vinegar or sour cream; Siberians eat them with oil, black ground pepper and cold milk; and in Altai offer “hrenovina“ - mix from tomatoes, horse-radish, a dried dill umbrella and pepper.