The whole dumpling "family" is united by one - they are loved almost everywhere. Moreover, sometimes they even ... put monuments! The dumpling strung on the fork is proudly hanging in the middle of one of the squares of the capital of Udmurtia, the city of Izhevsk. And we paid tribute to his closest "relatives". Of course, from the very anticipation of meeting with a plate of juicy dumplings emanating from the meaty aroma, the soul begins to rejoice, and the appetite flare up! The main thing is that the joy of anticipation does not turn into a disappointment of taste. With household products this is hardly possible, but with the store often happens.
The history of one "ear"
Not one country is fighting for the right to be called a national feature of delicious ravioli and the historical homeland of pelmen. The main "battle" unfolded between Russian and Chinese cuisine. Of course, we are accustomed to such a phenomenon as "Russian pelmenki". But if to be completely honest, the name of the dish itself is clearly of Chinese origin: "pel" is the ear, and "nanny" is the dough (and try not to agree that our ex-boyfriend looks like an ear!). The Italian ravioli, Georgian khinkali, Uzbek manti, Lithuanian wizards make a worthy competition to Russian pel'menis and Chinese pelmeni. The essence of each "ear" is one - a juicy meat filling, packed in a thin wrapper of dough. And now - about the national peculiarities of mouth-watering dumplings.
If the usual dye is tinted by adding yolks, spinach puree, beet or carrot juice, and as a filling use a mix of chicken and pork, you get in ravioli (which must certainly be tiny). "Triple" mincemeat of beef, pork and lamb, plus average sizes - you are dealing with classic Russian and Chinese pelmeni. But khinkali and manty molds in the form of bags, but such that in the mouth are difficult to fit. Forcemeat for the first do most often from mutton with an abundance of greens, cilantro and zira. Mantas differ in meat filling with an abundance of chopped onions, sometimes they add pulp of pumpkin or a little raw potatoes. And they are certainly cooked for a couple. But the Lithuanian sorcerers at first cling, then fry, and only then go to boiling water.
In general, this geographic-culinary fantasy ends, and we go to the supermarket for a pack of frozen product. With store dumplings everything is clear and clear: no suspicious additives, classical technology, standard size, and most importantly - very much helps in a time of total lack of time.
We sculpt, sculpt, sculpt ...
The art of sculpting and national features of mouth-watering dumplings goes back to the depths of the centuries. Any housewife has already gotten to know how to roll out the same pieces of dough and with a teaspoon to deftly put the mince "tunic into the tunic." Pelmeni same shop execution "by sight" can cost a reputation.
Of course, it's hardly worth telling how to cook dumplings. The only advice is to throw a couple of laurel leaves and a few peppercorns in salted boiling water or broth. Tantalizing aroma and piquant taste are guaranteed! You can just fry them with vegetables in oil in a frying pan. From already boiled dumplings make casseroles, and even salads. Tasty and appetizing dumplings are a real miracle for a family dinner or dinner. Often indulge your household members with delicious food, and they will always be obedient and respect your work.