Pelmeni

see also: Etymology of Pelmeni

The pelmeni [[Russian] пельмени (in the singular Pelmen, in Cyrillic: пельмень) пяльмені in Belorusse, pilmän (när)/пилмән (нәр) in Tatar], dish of origin Russian, is small chopped meat pellets coated with fine paste (manufactured starting from flour, of eggs, water and sometimes of milk). The Pig, the lamb, the Ox or any other meat can be used as joke and are in general mixed. The chopped meat of Ours is regarded as the best to constitute truths pelmeni Siberia NS. To make the joke, the traditional receipt of the area of the the Ural requires 45% of Bœuf, 35% of lamb and 20% of pig. One associates with it various spices such as the Poivre and one mixes it with Oignon S and Ail. Pelmeni are usually defrosted and thrown in ebullient water until they float and after 2 to 5 minutes of cooking. This dish is generally served with a cream with butter or sauces sournesses ( smetana in Russian and “fresh cream” in French or mustard, Raifort or the Vinaigre is most popular). Some receipts suggest making fry Pelmeni until they have a gilded color chestnut. They can also be eaten in soup. The pelmeni are close to the vareniki , an Ukrainian variety of pellets coated with paste fine and furnished with potatoes or crushed soft white cheese. They are also similar to the Wonton Chinese. The principal difference between the pelmeni and the other pellets of paste lies in their form and their face. A typical pelmen is about spherical and measures approximately 2 to 3 cm in diameter, whereas the majority of the other types of pellets of paste are usually lengthened and much larger. Many Russian families manufacture pelmeni in a traditional way. The receipt is transmitted generations in generation and they are the mothers who transmit their know-how to their (S) daughter (S). The manufactoring process is repetitive and rigorous. It is necessary to roll, cut, fill, fold, and grip great quantities of paste. The families devote hours to the preparation accompanied according to the tradition by songs, stories, and also by Vodka. Today, the pelmeni are frozen and packed and can be found in supermarkets and more especially in delicatessen held by Russian communities. The pelmeni are industrially manufactured with a production equivalent to a ton per hour. A " pelmen" weigh approximately 15 grams and sometimes it resembles a gross Tortellini because the industrial machines used (Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc) are most of the time of origin Italy. They constitute a cordial meal which is cooked quickly and easily. Nevertheless much of Russians prefer the traditional preparation and the Russian women make an affair of honor of it. In French one pronounces most of the time this met in the plural form because people generally consume several of them. Whereas many modern alternatives of pelmeni were developed, the practical aspect of this met makes it possible to consume it anywhere. The pelmeni are preserved and travel so that they are known to be in Russia " the meal of the chasseur". Naturally, the rigorous conditions weather of Siberia support the conservation of food. The pelmeni are often called by the foreigners " Pellets of paste sibériennes" or " Ravioli sibériens".

Origin

The Austrians have to them " Wiener Schnitzel" , Germans the " Wurst" and the Italians have the raviolis. The Russians claim that they have the pelmeni. Actually these four mets could have a common ancestor. These four “national” dishes probably come from China. One finds the pelmeni in a more general way in Eastern Europe but he are regarded as a typically Russian dish. Apart from Russia, the term " Pierogi " or " perogi" is often used to qualify all the types of European pellets of paste of the east. This term does not take account of the form, the gauge or the trimming. This name is unsuitable in the direction where the “pierogi”, Slavic term, means in the beginning “tarts”. These last in general are cooked or fried but never pulps, except in the Slavic countries of the west like the Poland, where the Russian vareniki is called " pierogi".

History

The pelmeni are one of oldest traditional Russian dishes and had many of other names during the centuries. The majority of the historians are meant on the fact that they come from Siberia. Name probably comes from an indigenous tribe of the Ural: the " Komi " . In their native tongue, “pelnyan” meant the " paste-oreille" , in reference to the food which had a semicircular form. Another version advances that the word pelnyan meant " literally; the ear of pain". Apparently Ur-Pelmeni was a met made up of pieces of meats lined in fine bread dough. When the term was spread in the Russian language, it evolved/moved and changed orthography (like the majority of the words crossing the history) into “pelmen”, and whose plural is in Russian “pelmeni”. In the west of Poland, the pelmeni are called " Uszki " and means also ears. Another theory suggests that the pelmeni came from China of the North-West (this explaining the use of spices as the pepper which one does not find in Russia and who was to be imported). During the great invasions, the Mongolian S could borrow the receipt from the Chinese and would have brought it in the Ural and even as far as Eastern Europe. The " Wonton " Chinese and the " Pierogi " of Eastern Europe is cousins of the pelmeni. The Italians borrowed also the concept with the raviolis, which, seemingly, are close relations to the pelmeni. The writings attest existence of the pelmeni in central Russia as of the 15th century.

Manufacture of the pelmeni

Receipt

Ingredients (for 4 to 6 people):

For the paste:

300 G of flour
2 eggs
10 Cl milk warmed
20 warmed water Cl,
1 spoon with coffee and salt half

For the joke: (ox 45%, 35% of lamb and 20% of pig)

250 G of thin ox
200 G of thin lamb
120 G of thin pig
2 onions thin slices
salt and pepper (possibly nutmeg)

Preparation of the paste

To filter the flour on a clean scheme of work or in a salad bowl and to make a heap. To make a hollow at the top and to break eggs in this small crater. To add water and gradually warmed milk and to knead the paste vigorously. The paste of the pelmeni must be elastic, soft but not sticking. To cover the paste and to let it rest 30 minutes in a refrigerator (it can be locked up in a sachet of congelation).

Preparation of the joke

To obtain the best result, the whole ox, the pig and the onions of pig must be placed in a mixor. If you does not have a mixor with meat, cut, chop ox, the pig and onions very fine; to add pepper, and salt.

Assembly

Powder the flour on the paste. To work and roll the paste in a layer from 3 to 5 Misters With a cake knife or a Russian “stakan” (thick measuring glass) to cut the paste in circular forms (4 to 5 cm in diameter). To place a good spoon at coffee of joke in the center (the joke must take more half of space) and to fold the paste over. To grip the paste in order to close the pelmeni in the shape of small package or mini-slipper. The pelmen folded into two, to draw a little the paste for wrapping the joke well and so that the two ends of the circle meet (like pastes half-moon). To stick well the paste with the end of the fingers. Then one joined the two ends of the moon in order to obtain a kind of gross tortellini. In order to preserve the flavor and the consistency of the meat, there should not be openings in the paste.

Cooking

To make boil an significant amount of water with 1 spoon with salt coffee (traditionally, some black peppercorns and some bays in addition to salt, can be added in ebullient water). To plunge the pelmeni in ebullient water. Once they float, to await 5 to 10 minutes.

Conservation

To keep the pelmeni with the expenses (a few days at one week in a covered ventilated refrigerator of a food film) it is essential good the fariner outside in order to prevent that they are not stuck between them. Not to forget to liberally powder them with flour, once laid out on the plates or plates. In the same way, if you intend to preserve your pelmeni a long time, they should be frozen not cooked. For that, to initially place them on a dish or a linen at pastry making and to put them at the freezer. In this way the pelmenis will not remain to stick. Once frozen, to leave them frozen dish and hermetically to close them in a bag plastic of congelation).

Presentation

Serve the pelmeni with the following ingredients:

Of butter and finely cut chive,
Of the thick sour cream and dill (Fennel) cut,
Of the sour cream and a light apple, cider, balsamic vinegar.
As a soup in meat bubble (you can make boil the pelmeni in meat bubble to add taste).

You can also serve the pelmeni accompanied by a traditional Russian salad made up of cut cucumbers, tomatos, of mayonnaise or sour cream.

Lastly, if you are superstitious and that you made pelmeni at the house, you can put a silver coin inside one of the pellets. That which will have the part will attract with him good fortune. In the same way, if you find a sheet of bay-tree in your pot of pelmeni, you will attract the chance with you.

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