Pelmeni are savory stuffed pouches that originated in Siberia and have been a staple of Eastern European cuisine for generations.
The product
Pelmeni are delicious dumplings that can be steamed, fried, sautéed or boiled and filled with combinations of meat, vegetables, and cheese or fruit fillings. They can be served as a side dish, main course, dessert or appetizer.
The ingredients and preparation of Pelmeni are similar to many dishes around the world including the: Polish Pirogie, Georgian Khinkali, Ukrainian Vareniki, American Pot-sticker, Japanese Gyoza, Italian Tortellini or Cappelletti, German Maultaschen, Chinese wonton, Jiaozi and Shui Jiao, Filipino Siopao, Jewish Kreplach and Central Asian Manti or Buuds.
The History of Pelmeni
The word itself comes from pel'nyan' literally "ear bread" in the native Finno-Ugric Komi and Mansi languages. No one knows for sure, when pelmeni first entered Russian cuisine but one theory suggests that stuffed boiled dumplings in general, originated in northwestern China. This would explain the use of spices such as black pepper, which are not native to Russia and had to be imported.
The general thought is that pelmeni were carried by the Mongols to Siberia and then gradually spread as far as Eastern Europe. Hunters preferred pelmeni. As they were looking for light, easy-to-prepare, nourishing food to take with them on long trips in the winter. In Siberia, the dumplings are generally frozen outdoors and preserved through the winter, and then taken on long journeys, as the food is non-perishable and easy to cook.
10-11 grams
Small Pelmeni are the pride of Russian Grandmothers or “Babushkas”. Miniaturized pelmeni are formed around the tip of a finger, they require skill and patience to get right. There are various enchanting tales of their origin. Some relating to the navel of a smitten lover or infatuation of a beautiful maiden by travel weary hunter.
12-13 grams
Medium Pelmeni resemble “little cakes”. A round of dough is stuffed and folded in half to make a semicircle. The two longer arms twisted to meet together, and the broader point folded up to make a pleat around the bulge of the filling, which acts a trap for sauce.
14-15 grams
Large Pelmeni resemble fortune cookies. Again formed from a circle of dough, only this time a little larger. They are not normally filled with meaty fillings, which would dominate the flavor, as well as being uneconomical. More delicate fillings such as cheese, fruit or vegetables work wonderfully, and pair best with delicate sauces like cream, butter, olive and oil.
Today pelmeni is not just found in the big freeze of Siberia. Wherever there is a Russian community, you are bound to find some ready-to-cook pelmeni close by. It has become a part of everyday life, and in big cities, the store bought variety is a kind of Russian fast food - a favorite among students and bachelors.
Pelmeni is the Heart of Russian Cuisine
Pelmeni forms the heart of Russian cuisine and culture. It is served in every Russian restaurant, cooked in homes across the country and every family likes to think it has its own special recipe.
So what is pelmeni? A type of dumpling consisting of a particular filling wrapped in thin, uneven dough usually accompanied with plenty of sour cream. The fillings can vary but essentially are minced meat (pork, beef or sometimes lamb), fish or mushrooms. They can be very spicy depending on the amount of herbs, onions and black pepper used in the seasoning.