Pelmeni with various fillings
Traditional Russian dumplings with a variety of fillings, such as meat, mushrooms, or cabbage.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Matryoshka Restaurant
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Pelmeni's origins are debated, with theories pointing to influences from Siberian indigenous cultures, and possibly from Chinese dumplings like Jiaozi via the Silk Road. The dish spread across Russia, adapting to regional ingredients and tastes.
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Pelmeni holds a significant cultural place in Russia, often associated with family gatherings, winter celebrations, and hearty, traditional cuisine. Making pelmeni is often a communal activity.
Family Tradition
Making pelmeni is often a family affair, with everyone contributing to the process – from preparing the dough and filling to forming the dumplings. It's a time for bonding and passing down family recipes.
Symbol of Togetherness
Pelmeni are often served during celebrations and special occasions, symbolizing togetherness and sharing. The act of eating them together fosters a sense of community.
Winter Food
Pelmeni is a popular winter dish, providing warmth and sustenance during the cold months. Its hearty nature makes it a perfect comfort food.
Regional Variations
Different regions of Russia have their own unique pelmeni recipes and variations, reflecting local ingredients and culinary traditions. For example, some regions might use elk or bear meat in their fillings.
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Pelmeni offers a savory and comforting flavor profile, largely dependent on the filling and accompanying broth or sauces. Meaty, earthy, and often subtly spiced.
The primary flavor comes from the filling, typically a blend of ground meats (beef, pork, lamb, or a combination), seasoned with onions, garlic, and black pepper. The dough itself is usually quite neutral, serving as a vessel for the filling. The broth adds another layer of flavor, ranging from simple salted water to rich meat broths. Common accompaniments like sour cream (smetana), vinegar, mustard, or butter enhance the overall taste experience, providing richness, tang, or heat.
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Dough Consistency
The dough should be smooth and elastic, easy to roll out thinly without tearing. Adding an egg or a touch of oil can improve elasticity. Rest the dough before rolling for easier handling.
Filling Moisture
The filling should be moist but not too wet. Adding a bit of water or ice shards to the meat mixture helps keep it juicy during cooking. Too much liquid will make the pelmeni soggy.
Sealing the Pelmeni
Ensure the edges are tightly sealed to prevent the filling from escaping during cooking. Wetting the edges of the dough with water before folding helps create a secure seal.
Cooking Time
Cook pelmeni until they float to the surface and are cooked through, usually about 5-7 minutes. Avoid overcooking, which can make the dough mushy.
Freezing Pelmeni
Pelmeni freeze well. Lay them out on a tray lined with parchment paper until frozen, then transfer them to a freezer bag. This prevents them from sticking together. Cook directly from frozen.
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