Any minced meat, fish and vegetables, in any variations, carefully wrapped in the finest dough, for national cuisines It is a traditional dish of several nations. Analogs of dumplings, such as khinkali, sorcerers, manti, and jiao ji, have long been known in world cuisine. So where did dumplings come from? Whose dish? The history of this amazing and much-loved product remains dark and unclear. Russian and Siberian cuisines have long recognized dumplings as their own.
So who invented dumplings? We have to admit that it originally has Chinese roots. Today, in this kitchen, with its history of five thousand years, there are analogues for almost every modern dish. The history of dumplings takes us back to a very distant past. But no one will challenge the fact that it is in Russia that this dish is most popular.
So are they dumplings or not? The traditional idea of their history is as follows: they were introduced into Russian cuisine by the peoples who once inhabited the Urals. Russians appeared in these parts in the 14th-15th centuries. And only as an idea, the theory is put forward that among the Komi, Permyaks, and other peoples in the European northeast of Russia, dumplings originated from China and other ancient Asian states.
Dumplings: origin story
One thing is obvious: dumplings got to Russia through a difficult, even circuitous route. So who was the first to come up with this incredibly tasty and widespread dish, native to different national cuisines, peoples and countries? And not many culinary inventions are ready to boast of this. So what does the history of dumplings tell us?
Plato's treatise entitled "The Feast" (385-380 BC) describes a dish that is painfully reminiscent of dumplings - pieces of meat wrapped in noodles. And the ancient Roman Petronius writes about him. And in the comedy of Aristophanes, a contemporary of Plato, it is said that at the feast the nobility treated them to fried dough bags stuffed with other products.
But still, culinary historians agree that it was China that “dumplings” Europe.
Russian history of dumplings
There are many versions of the appearance of dumplings on Russian soil. First of all, it is worth recalling that until the 1820s. There is no mention of dumplings in any Russian cookbook. Even the “Soldier’s Kitchen” of 1786, the most popular cookbook by S. Drukovtsev, never mentions them
Some explain this by the fact that for too long, dumplings in the Ural and Siberian cuisines were considered a regional dish, and they gained nationwide fame only in the 19th century.
And some argue that this cuisine was not particularly recognized by the Great Russians from the center of Russia.
Artifacts about dumplings
A familiar author of culinary articles of that time, Ekaterina Avdeeva, wrote in 1837 about “dumplings” as a word in use in Siberia. That in Russia they are called ears, that they are made from pasta dough with chopped beef, also with mushrooms or fish, frozen and they turn into pebbles. In this form they are taken on the road, and as soon as you put them in boiling water, the food is ready and very tasty.
If we turn to documents from an earlier time, it is worth reading a magazine review from 1830 of the common words of the inhabitants of the Orenburg province, where, to describe dumplings, the author has to compare them with Ukrainian dumplings. He says that dumplings (pelyans or permeni) are similar to tiny boiled pies, “a kind of Little Russian dumplings, only not with cheese, but with beef,” which are the favorite food for Permians.
The history of dumplings tells what was still truly exotic in 1817. This is exactly how collegiate adviser N. Semivsky described it: “Dumplings, small pies with minced meat or filling, prepared following the example of the Chinese. They are good especially in winter; they need to be boiled in water. Dumplings make a very good travel soup. They are eaten boiled with red vinegar."
Although there are other documents. “Painting of royal dishes” (1610-1613) contains a mention of “mantu with lamb.” And Karamzin, in his stories about the food that was on the table of Tsar Fyodor Ioannovich, mentions manti.
Four nations fighting for dumplings
Disputes and disagreements over whose national dish dumplings are have not subsided to this day.
- Finno-Ugric peoples living in the Cis-Urals (Udmurts, Komi-Permyaks).
The most important proof that dumplings should be considered their invention is the word “pelnyan” itself. It is translated as “ear-bread”. And the dumpling looks like an ear. It is perfectly stored in winter in a regular bag if left in the cold, in the cellar or entryway. And cooking pelnyani is as easy as shelling pears. And for the filling it was possible to take the meat of sacrificial animals, since the inhabitants of the Urals have enough rituals of animal sacrifice.
- Chinese.
Although the word “dumpling” is Finno-Ugric, this food is exclusively Chinese, and also a festive New Year’s one. Jiaotsi in China are prepared with a wide variety of fillings that the Chinese consider edible. And meat is not the most important thing for them. And the jiaotsi are shaped like a coin, they even have a hole in the middle, a real symbol of prosperity, a wish for health and wealth.
- Siberians.
These are confident that only in Siberia are the most generous dumplings - the original food of the Siberian. The thinnest layer of dough and filling, to which finely crushed ice is added - and here you have huge quantities of the product after the cattle have been slaughtered or the hunt has been successful. Yes, and you can store it as long as the frost lasts.
The minced meat, which is wrapped in dough flatbreads, is made only from minced meat, salt... and ice. And no onions or garlic, as is customary in the European part of Russia. Only, giving in to modern taste, pepper is added.
- Mongols.
It was they who rode on cavalry throughout Southern Siberia and the Urals, not leaving China alone for a long time, who connected all these peoples together and adopted the recipe. For nomadic cattle breeders, they serve as an excellent semi-finished product, which serves as a real salvation on a long hike. Mongols will be very surprised if someone, when asked whose national dish dumplings are, insists that it is not theirs.
So who is the author?
So the question of who invented dumplings is both difficult and simple to answer. The idea of wrapping meat in dough is so obvious that it could have occurred to anyone: the Chinese in China, the Russians in Rus', the Greeks in Greece, the Mongols in Mongolia, and the Germans in Germany. By the way, the latter are convinced that the authors of the dumplings are Protestant monks. In besieged fortresses they allowed people to survive.
National characteristics
To make dumplings today, you just need to buy a ready-made semi-finished product in a store and cook, steam, and fry at home. But a recipe for delicious dumplings should be in the arsenal of every housewife.
How to make dumplings
It’s rare today to find a house where dumplings are made like in the old days, almost festively and family-style. When the head of the family chops the minced meat in a meat grinder, the housewife prepares the dough and then all the household members put the filling into circles of dough, squeezed out with spoons, cups or glasses. The dumplings were rolled up and stuck together. Sometimes the rolled out dough is cut into even squares. This way you avoid cutting and save time.
By the way, for true craftsmen, any cutting is completely unacceptable. No one will convince them that only from rolled out pieces of dough separately for each dumpling you can make real dumplings. And the smaller they are, the tastier.
This seems like the simplest dish. But over the entire period of fame and popularity of dumplings in Russia, many different recipes for their preparation have appeared. It has long been known that the classic - Siberian dumplings - can also be prepared in different ways.
All the differences are primarily in the filling: it can be beef with a small addition of lard or fattier pork and, of course, onions and crushed ice. This way the filling will not stick to your hands when sculpting, and the dumplings will remain juicy.
For dumplings, the shape remains very important. After all, it was she who once gave it its name. And what should it be? Any housewife will tell you that you need to mold the dumpling like a plump crescent and connect the ends easily, without pulling too much.
Siberian dumplings
To prepare the dough for them, take only flour and water. That's right, no salt. Flour is poured in a heap, and almost ice-cold water is poured into the depression in it. A stiff dough is kneaded, easily coming off your hands. Now it should rest for half an hour, covered with a damp towel.
Three types of meat are used: beef, pork (it is chosen with lard), sokhatina. And again without salt, without onions and other spices. The minced meat is finely chopped.
But the dressing for dumplings can be anything: simple sour cream, melted butter, carrots, onions, garlic, etc.
Chinese dumplings
The dough is kneaded traditionally using flour and water. But the filling you choose is very different: meat, vegetables, eggs with leeks, meat with vegetables. The most famous dumplings in China are the “lotus on water”, which refers to the most complex view, hand-molded with 13 holes, or “empress mother,” stuffed with chicken and so small they resemble pearls.
Ural dumplings
In this case, it would be much more correct to talk about dumplings. In Rus', two words were mixed - “pelnyani” and “Permyani” (Permyak food) - and dumplings, so beloved by many, have survived to this day. And for those living in the Urals, they were a ritual dish for a very long time, a real symbol of livestock sacrifice. By the way, a partridge egg or other game could be added to the dough.
Ural dumplings are a dish that is prepared as follows. The meat in the filling is formed in strict proportions: beef - 45%, lamb - 35%, pork - 20%. Pepper and a large amount of onion were also added to the minced meat. So a delicious broth accumulated inside each dumpling. Minced meat was certainly prepared exclusively in a wooden trough using chopped meat. The dumplings themselves were steamed; it was not customary to cook them in water or broth.
When this recipe for delicious dumplings was adopted by the Tatars, their dish was made exclusively of lamb. The Russians came up with the idea of mixing beef and pork in equal parts.
How to cook dumplings
To cook dumplings, you need to boil water, salt it, add bay leaves and onions, and then throw in the dumplings themselves.
But it is much better if there is meat broth cooked on the bone. If you don’t cook in it, then simply dip the already cooked dumplings into it. Their taste will become much better and richer.
One can argue for a long time about whether dumplings are or not. How many people - so many opinions. But the fact is undeniable that dumplings are a real holiday for Russian people. If they are sculpted with family, it is a double holiday. Because such a product will certainly retain the warmth of the hands and hearts that prepared it. It has a very special taste, which cannot be compared with the semi-finished product from the neighboring store.
Whatever people consider this dish theirs, they will preserve and cherish their own ancient recipes for a long time, create new ones, and the next generations will eat and praise such delicious dumplings. The origin story was told to the reader in the article. Now, if you've worked up an appetite, go cook some dumplings!
Stucco classics of Georgia, the first in a series of associations after dumplings
Restaurant “Kazbek”, khinkali with lamb, 100 rub. per piece
They are also found in Armenian and Azerbaijani cuisine, but do not confuse them with the Dagestan khinkal - not at all other 
dish.
How to cook
Wheat dough is rolled out into circles with a diameter of 10 cm; lamb or beef and pork are used as filling. Finely chopped (or minced) meat is seasoned with onions, garlic, salt, black and red pepper, cilantro, cumin and chopped herbs. To make the filling more juicy, a little broth or water is sometimes added to the minced meat.
The edges are folded and give the khinkali a pear-shaped shape. Although folds do not affect taste qualities dishes, it is believed that there should be at least 19 of them. You need to eat khinkali with your hands so as not to lose the precious juice inside, but you yourself have known this for a long time.
Varieties
There are versions of khinkali without meat: just with cheese or with cheese and herbs. Most often they are boiled, but sometimes they are fried.
Where to try it in Moscow
In hundreds of khinkal shops scattered throughout the city, as well. In 99% of them this dish will definitely be on the menu.
Manti
Central Asian version - between pilaf and skullcap
Homemade manta rays
One of the most popular dishes among the peoples of Central Asia, Pakistan and Turkey was invented by the Uighurs, the indigenous people of East Turkestan, which is now part of China. The Uyghurs themselves are one of the largest national Turkic communities living in the PRC.
How to cook
The dough is kneaded fresh and rolled out very thin. Fat tail and even interior fat are added to the filling - in the classic version it is lamb. Steam manti.
Varieties
One of the national varieties of manta rays is poses. In Buryatia, the same dish is called buuzy.
Where to try it in Moscow
In numerous restaurants serving Central Asian cuisine - in “Uzbekistan” or “White Sun of the Desert”. In restaurants of Buryat and Mongolian cuisine; in, recently opened at a religious center; There are three types of buuz on the menu here.
Dumplings
Filled dough that came to Ukraine from Turkey
Restaurant "Shinok", dumplings with potatoes and mushrooms, 490 rub.
Ukrainians began to prepare the oriental dish dush-vara under the name varanniki, and later - vareniki.
How to cook
The dough should be very thin, no more than 2 mm thick, and its edges should be pinched before cooking. For steamed dumplings, the dough is kneaded with kefir.
Varieties
The main Ukrainian dumplings are with potatoes and cracklings. In addition to them, there are options with mushrooms, cabbage, liver and even herring. Sweet filling is also often used - for example, the favorite version with cherries.
Where to try it in Moscow
In what is still the main Ukrainian restaurant in the city, “Shinok”, in one of the many points of the “Taras Bulba” chain, or in the favorite restaurant of TV presenter Elena Letuchaya.
Ravioli
Italian pasta in the shape of a crescent, ellipse or square
Restaurant “Probka”, ravioloni with robiola cheese and porcini mushrooms, 850 rub.
According to one version, the Sicilians were the first to wrap various fillings in pieces of dough; according to another, this culinary tradition was brought to Italy from China. In any case, “ravioli” is an Italian word, derived from the verb avvolgere - “to wrap.”
How to cook
Olive oil must be added to the unleavened dough, after which it is formed into envelopes and wrapped with dozens of various filling options. Serve boiled or fried - as an independent dish. Can also be served with soups.
Varieties
There are many fillings: meat, cheese, spinach, mashed potatoes and even nettles. For dessert, Italians prepare ravioli with chocolate.
Where to try it in Moscow
Where to try it in Moscow
Kurze
Dagestan dumplings - spicy, with incredible variety inside
Restaurant “Zhi eat”, kurze with meat, 350 rub.
A national dish similar to Russian dumplings, but the filling is spicier and a different way of modeling is “pigtail”.
How to cook
A lot of onions are added to the filling, the edges of the kurze are pinched before cooking and greased before serving. butter.
Varieties
In one place you can find kurze with a variety of fillings - potatoes, cottage cheese, meat and even nettles.
Where to try it in Moscow
Establishments with Dagestan cuisine are not a widespread phenomenon, but you can find out what kurze tastes like, for example, in the Danilovsky market or in the cafe “Zhi is” from the same owners. In the menu of the latter, in addition to the understandable kurze with fillings of cottage cheese, meat, potatoes and herbs, there is a dish “Kurze kkunukral khhunk” (raw omelet with herbs is poured into dough bags, and then they are placed in boiling water and cooked until tender).
Gedza
Japanese version of Chinese dumplings jiaozi
How to cook
The dough is thin, the filling is minced pork, to which garlic, ginger, and Chinese cabbage are added. Gyoza is first fried and then boiled.
Varieties
Sometimes a variety of seafood are used as filling.
Where to try it in Moscow
In places offering Japanese and Pan-Asian cuisine, such as Buba by Sumosan, in addition to meat or shrimp options, there is also an offer for vegetarians: gyoza with ginger, tofu, shiitake mushrooms and bok choy.
Mandu
Korean relative of the Uyghur manta rays
Wang & Kim Restaurant, lamb mandu (not on the main menu, included in Sunday brunch)
Korean dumplings, historically more closely related to manta rays from Central Asia than to their Chinese or Japanese relatives.
How to cook
IN meat filling(usually half pork, half ground beef) add onion, ginger, as well as tofu and sometimes spicy kimchi cabbage (both products must be squeezed out to get rid of excess moisture). For a vegetarian version, the meat can be replaced with mushrooms - preferably shiitake.
Varieties
Boiled mandu are usually round in shape; Mandu for frying are molded in the form of boats. There are also square-shaped varieties, and there is an option without a dough shell at all - the filling is simply rolled in wheat flour.
Where to try it in Moscow
Korean restaurants, for example “White Crane” on Frunzenskaya Embankment.
Where to try it in Moscow
In almost any establishment with Pan-Asian and especially Chinese cuisine, for example, Mr. Lee or "Chinatown".
Maultaschen
The regional specialty of Swabian cuisine has been prepared since the 18th century.
Allegedly, German monks came up with this dish to circumvent the ban on eating meat during Lent: they began adding a small amount of pork to the spinach filling.
How to cook
Many German families have their own recipe for this dish. But, as a rule, the main thing here is the method of preparation: maultaschen are fried dumplings; and classic fillings - spinach, pork, smoked ham, onion and breadcrumbs.
Varieties
They can be served as a separate dish, or with broth and Sauerkraut - traditional German sauerkraut.
Where to try it in Moscow
Ask in restaurants for German cuisine, but most often they will be listed on the menu simply as “fried dumplings.”
baikaliaincognita.comFirst on our list. By the way, it is these dumplings that the Dragon Warrior, the hero of the popular cartoon “Kung Fu Panda,” really loves. As you may have guessed, this is a Chinese dish.
Baozi is prepared from yeast dough for a couple. The filling varies. Meat and vegetable ingredients are used: both together and separately. The most common filling is pork with cabbage. But sometimes they add minced meat from other types of meat, tofu, mushrooms or pumpkin. The shape is usually round, with a small tuck at the top.
2. Böriki (bereks)
duckhan.ru Böriki is traditional dish Kalmyk cuisine with lamb.
The dough for beriks is kneaded from premium flour, water, eggs and salt is added. While it sits, start preparing the filling. In this case, the meat is chopped into small pieces with a knife, and not scrolled through a meat grinder. Finely chopped bacon is added to the minced meat and onions, spices and herbs. Therefore, the dish turns out juicy and aromatic. The dough is rolled out into round flatbreads and minced meat is placed in the middle of each. Boil beriks in boiling salted water and serve with butter.
3. Boraki
mtdata.ru Boraki is an Armenian dish made with thin dough and stuffed with minced lamb or beef. Its peculiarity is that the minced meat is pre-fried and then placed in dough tubes. They are sealed only at the bottom and placed vertically in the pan. The boraki are not cooked until they are ready, but lightly simmered and fried. The dish is served with herbs, vegetables or gravy based on matsun (Armenian fermented milk drink), herbs and garlic.
4. Dumplings
xcook.info Vareniki are a traditional Slavic dish, most often found in Ukrainian cuisine.
The dough may vary. Dumplings made with kefir and eggs turn out tender and fluffy. To make the dish lean, the dough is kneaded with water and flour, salted and rolled out thinly. Minced meat, potatoes, cabbage, mushrooms, cottage cheese or berries are most often used as filling. When serving, sour cream or butter is often placed on a plate with dumplings.
5. Wontons
Wontons are a type of dumpling in Chinese cuisine. They are usually served in soup, but sometimes fried. The filling includes not only pork meat, but also xianggu mushrooms and even young bamboo stems. Ginger, garlic and pepper are generously added to the minced meat, so the dish turns out quite spicy.
Wonton soup is especially popular on New Year, and it is believed that the noodles in it symbolize longevity.
6. Gyoza (gyoza)
matome.naver.jp Gyoza is a Chinese dish that the Japanese loved so much that they began to consider it their own. In Japan, this type of dumpling is usually fried.
Most often, the filling is filled with pork with grated ginger, salt, pepper, garlic, onion and Chinese cabbage. But sometimes they add seafood, vegetables or fruits. The dough is cut into small portions and rolled into thin flat cakes. Place minced meat in the middle of each and fry in olive oil On the one side. Then fill it with water to the middle, cover it with a lid and wait for the water to evaporate. When serving, gyoza is placed fried side up and seasoned with soy-sesame sauce.
7. Gyurza
t-h.ru Gyurza - dish Azerbaijani cuisine. Its name comes from the fact that when molding, a small hole is left in the dumpling and when bitten, a sound reminiscent of the hissing of a snake is made.
Minced lamb or beef is usually used as filling. The meat is mixed with onions in equal proportions. Add salt, pepper and matsun or unsweetened yogurt - the filling turns out to be sour. Viper is served with oil, vinegar or sour cream.
8. Dumplings
koreahouse.su Dumplings are the Singaporean cousin of dumplings. They are made from thin dough filled with meat, vegetables or seafood.
There are special rules for preparing dumplings that must not be violated. For example, they must have a certain number of dough pinches, which are made by hand with a bamboo stick. Dumplings are prepared in steamed bamboo baskets. The shape of dumplings can be very different: round, oval... There are even dumplings in the shape of boats, tulips and fish. Ready dish Served with soy sauce and wine vinegar.
9. Dim sum (dianxin)
turandot-palace.ru These Chinese dumplings are closer to a dessert than a main course. Dim sum is made from the finest rice dough, stuffed with fruits, vegetables or seafood and steamed. These dumplings can have any shape, it all depends on the imagination of the cook. Dim sum is served during a traditional Chinese tea party. Translated from Chinese, their name means “to touch with the heart” or “to order for the heart.”
10. Dyushbara
gastronom.ru Dushbara is one of the most delicious dishes Azerbaijani cuisine. It is a spicy dumpling soup.
Dumplings are made from very thin dough, half the size of regular ones. First they are boiled in salt water, and then in meat or chicken broth. During cooking, a lot of spices, quartered onions and garlic are added to the dushbara.
11. Kava mantas
wikimedia.org A dish of Uyghur cuisine. Kava is a pumpkin that is used as a filling in equal parts with lamb.
To make the filling juicy, the meat and fat are chopped by hand. This dish is prepared by steaming. In the Uyghur tradition, manti is usually consumed with special seasonings: “lazjan” made from red pepper with vegetable oil or “cobra” made from tomatoes, hot pepper and garlic.
12. Kimchi-mandu
novosti-n.org Kimchi-mandu are Korean dumplings made from thin rice dough filled with ground beef or pork with tofu, onion, ginger and spicy Chinese cabbage. Sometimes minced meat is replaced with mushrooms. The shape of kimchi-mandu is very similar to regular dumplings, only the edges of their Korean counterparts are curved upward. The dish is cooked in salted water and most often served with soy sauce.
13. Dumplings
vinegrette.ru Dumplings are a Czech dish. But it can also be found in Slovak, Austrian and Bavarian cuisine. Potato dumplings with meat or bacon are one of the most popular options for preparing this dish.
The dough is made from mashed potatoes with the addition of eggs and flour. Then roll out small flat cakes and place a teaspoon of meat filling in the center. The dumplings are rolled into a ball and boiled in salted water. Sour cream, herbs, and stewed vegetables or meat broth.
14. Kreplach
beerotwomen.ru Kreplach is a traditional Jewish holiday dish. These dumplings are practically no different from Siberian dumplings, except that pork is never added to them.
Traditionally, Jewish dumplings are topped with cabbage or mashed potatoes. Sometimes the dumpling is rolled into an ear shape, and sometimes it is given the shape of a triangle. Most often, kreplach is cooked in chicken broth, less often in vegetable broth. The dish can also be served fried.
15. Kropkakor
changeua.com Kropkakor - Swedish dumplings. Their dough is quite thick. It is made from potatoes, flour and egg yolks. The filling includes ham, lard and fried onions. The product is given a round shape and boiled in salt water. Ready dumplings are served with lingonberry jam, butter and cream. This is how the contrast of tastes turns out.
16. Kundums
hlebopechka.ru Kundyumy is an old Russian dish. These are a kind of dumplings stuffed with mushrooms and cereals. There is a version that kundums appeared as a replacement for dumplings on the Lenten monastic table. But the very name of the dish is of Turkic origin and means “wheat”.
The dough of kundums is special. It is a combination of choux and stretch dough and is prepared in vegetable oil. The method of preparing kundums is also quite unusual. First they are baked in the oven, and then simmered in mushroom broth.
17. Kurze
zdortegi.ru Kurze - Dagestan dumplings. They are prepared with meat and vegetables, just like regular dumplings. Caucasian housewives often mix different types meat: use minced lamb, beef or chicken, to which salt, pepper and a little milk are added. But in Dagestan they prefer onions and eggs to cabbage filling, and the main part of this filling is onions.
18. Manti
gastronom.ru Manty is a special type of dumpling from Central Asia. They are steamed in a special “mantyshnitsa” - caskan. Manti are larger than dumplings and have an unusual shape. The filling for them is prepared from minced lamb, horse meat or beef. Pieces of fat tail fat and onions are also added. Manti are often stuffed seasonal vegetables, such as carrots or pumpkin. The dish is served with sour cream and fresh herbs.
19. Maultaschen
drprof.ru Maultaschen - German large dumplings. Their name roughly translates to “fool God.” There is a version that the monks from the Maulbronn monastery hid minced meat in the spinach filling - after all, you cannot eat meat on Good Friday.
Maultaschen is boiled in a thick meat broth and served in it. Usually this dish is seasoned with sauce, herbs and washed down with freshly brewed beer.
20. Modak
fullpicture.ru Modak is an original dish of Indian cuisine, reminiscent of khinkali, but only in shape. Modak dough is made from rice flour and the filling is filled with coconut, jaggery, cardamom and nuts. These sweet dumplings are prepared steamed or deep-fried. Modak is served along with ghee.
21. Momo
dembovsky/livejournal.com Momos are dumplings from Tibet made with yeast-free dough. Minced meat is made from chicken, pork, goat or yak meat. Sometimes cheese and vegetables are also added to the filling. The minced meat is peppered, salted, garlic, coriander, onion and cumin are added and wrapped in dough. Next, the dish is boiled and served with national drinks.
22. Pigodi (pyan-se)
Pigodi is a Korean dish that is steamed. Pigodi originates from another national Korean dish vanmandu, whose name means "royal dumpling". It was from him that these large steam pies came from.
Pigodi is usually prepared with meat and cabbage. Sometimes the pies are cut lengthwise in the middle and filled with salad, such as Korean carrots.
23. Podkogylyo
russiantouristunion.ru This strange name hides the Mari national dish - dumplings made from wheat dough. It is rolled out in a thin layer and cut into pieces in the form of crescents. The podkogylyo is stuffed with raw minced hare meat and pork or badger meat and heavily flavored with onions. Sometimes they are filled with millet or pearl barley porridge, cottage cheese or potatoes. The molded dumplings are placed in boiling water and removed as soon as they float to the surface.
24. Poses (buuzes)
travelask.ru Pozy, or buuz, is a traditional Buryat and Mongolian dish. The poses are a little similar to manti, but milk is added to the minced meat. This gives the dish more juiciness. Chopped meat and onions are wrapped in dough so that there is a hole at the top. Steam the poses with the hole facing up so that the precious broth does not spill out. The result is quite large open dumplings, which are usually eaten with your hands.
25. Posikunchiki
i.ytimg.com Posikunchiki is a dish of Ural cuisine. In shape they resemble dumplings, but are prepared according to the principle of chebureks. There is a version that their name comes from the word “sick”, since the pies can splash meat juice onto your clothes at the first bite.
The dough for pies is kneaded unleavened. The filling is filled with finely chopped meat or minced lamb, beef or pork. The filling is wrapped in dough along with a piece of butter. This is done to ensure that the posykunchik is juicy. The edges of the dumplings are carefully pinched so that the juice does not leak out during frying. Posikunchiki are usually eaten hot, dipped in kefir-garlic dressing or a sauce of mustard, vinegar and salt.
26. Ravioli
hnb.com.ua Ravioli - dish Italian cuisine. Ravioli are usually smaller than traditional dumplings. They are molded from fairly thin unleavened dough, giving the shape of a crescent, ellipse or square with a figured edge. The filling can be meat, fish, vegetables or fruits. These dumplings are either boiled or fried in oil. Fried ravioli is served with soups and broths.
27. Siberian dumplings
womanjournal.org Pelmeni - traditional Siberian. When going to the taiga, a Siberian always took with him a supply of hard-stone Siberian dumplings, which in a few minutes in boiling water turned into a wonderful lunch.
For Siberian dumplings, stiff dough is kneaded, and while it sits, the filling is prepared. Experienced housewives usually use minced meat from several types of meat. Previously, grated ice was added to the filling to cool the minced meat. This method helped keep the meat juicier. Now just add salt and pepper to taste.
28. Tortellini
cdn.schwans.com Tortellini is a dish of Italian cuisine. It is made from unleavened dough, and the filling is filled with meat, cheese or vegetables. But you can also find tortellini stuffed with chestnuts, mushrooms, berries or traditional dairy product ricotta The corners of each small dumpling are connected and pinched, giving it the appearance of a ring. Italian dumplings are served with various sauces made from mushrooms, cream, white wine and cheese.
29. Turkish manti
f18.ifotki.info Traditional for the East there are many variants. Classic Turkish manti are distinguished from other types by their unusually small size and are traditionally steamed. Making these dumplings requires a lot of patience and skill.
Squares of dough are stuffed with ground beef or lamb with herbs. The manti turns out to be so small that a decent amount of dumplings can fit in a tablespoon. Typically, Turkish manti is served with a sauce of yogurt, paprika and mint.
30. Khinkali
liebherr.com Khinkali is a national dish of Georgian cuisine with meat filling. The minced meat is prepared in advance so that the dough does not dry out. The meat for the filling is seasoned with spices, a lot of onions and garlic are added. The dough is kneaded from flour, salt and large quantities water, so it turns out quite dense and tight. Traditionally, Georgian housewives mold khinkali in such a way that there is a small tail of dough on the top. The molded dumplings are boiled in salted water.
They eat khinkali with their hands, holding the tail, which they then throw away.
31. Zeppelins
russkayakuhnya1.ru Zeppelins are a traditional dish of Lithuanian cuisine. These are big potato zrazy with minced meat, cracklings, vegetables or even cottage cheese. This dish is named after the German airships of the First World War, which zeppelins are very similar to.
Raw and boiled potatoes are used as dough in equal proportions. Zeppelins are stuffed with minced meat combined with a side dish. That is why they turn out to be very filling and tasty. The finished dish is served with sour cream or a special sauce made from fried onions and cracklings. Zeppelins are so difficult to cook that the skill of the cook is judged by their quality.
32. Jiaozi
zdorovie.com Jiaozi is a type of Chinese dumpling. There is no yeast in the dough; the filling is minced pork plus cabbage. Other types of fillings are much less common. Jiaozi can have different shapes, but most often they are made triangular with a longitudinal tuck on top. These dumplings are steamed and served with a traditional sauce made from soy, minced garlic and vinegar.
The name itself in translation means “replacement of one with another.” Therefore, at the turn of the old and new years, as well as between autumn and winter, it is time to eat jiaozi.
33. Chumars (chumar)
Chumars are a dish of Mordovian and Tatar cuisine. It consists of dumplings in broth.
To prepare chumars, use wheat, pea, buckwheat or lentil flour. For the filling, take salted lard, cut it into small pieces and wrap each one in a rolled out circle of dough. To prevent the chumars from sticking to each other, they are sprinkled with flour. Sometimes potatoes and carrots are added to the broth with dumplings. In this case, you first need to boil the potatoes. Ready-made chumars are served with broth and sour cream.
34. Chuchvara (chuchpara)
gastronom.ru Chuchvara is a dish of Uzbek cuisine in the form of boiled unleavened dough products stuffed with meat. Unlike dumplings, chuchvara is smaller in size. Another difference is that this dish is never filled with minced pork. The ideal filling is when the meat and onions are finely chopped with a knife, and not passed through a meat grinder.
The dough is usually rolled out in one large sheet and cut into squares. Then they put a lump of meat filling on each of them and fold the dough into an envelope, bending the corners towards the center. Chuchvara is almost always served in a seasoned broth.
35. Shao-mai
infocomrade.com Another variety of Chinese dumplings is Shao Mai. They are dough knots with a juicy filling hidden inside. It usually consists of shredded pork, shrimp, shiitake mushrooms, green onions and ginger. The filling is wrapped in thin wheat dough and steamed. When served, the dish is seasoned with Chinese rice wine, soy sauce, sesame oil and garnished with crab roe.
36. Yufakh ash
kak-vkusno.com Our list is completed by the dumplings of the Crimean Tatars - yufakh ash. Crimean Tatar cuisine is one of the main attractions of Crimea. Yufakh ash literally means “small food.” And with its size, this dish can easily compete with Turkish dumplings. Each dumpling is the size of a fingernail, no more: a tablespoon should fit 6-7 tiny products. Yufakh ash is served with broth.
Dumplings are one of the most popular everyday dishes, and not only in Russia. Italian ravioli, Chinese fountains and gyoza, Czech dumplings with fruit filling, exotic Indian modak - each country has its own unique dumpling culture, dating back to the distant past. We decided to understand the diversity of dumplings and compiled a detailed guide to their geography and the peculiarities of preparation and serving in different countries ah peace.
The theory that dumplings have original Russian roots raises many questions. Most likely, this dish came to our and other cultures from Chinese cuisine, in which, by the way, you can find analogues of almost any dish in the world. In China, dumplings were prepared more than two thousand years ago, and later the Tatar-Mongol nomads adopted this recipe from them, who introduced it to the peoples of the Urals. For Permians, Komi, Udmurts, as well as Siberian Tatars, dumplings became an important ritual dish. They came to Russian cuisine from the end of the 14th - beginning of the 15th centuries and after the colonization of the Urals. The name comes from the distorted Permian “pelnyani” (“pel” - ear and “nyan” - dough).
Real dumplings, as V.V. Pokhlebkin wrote, are characterized by a combination of minced meat from three types of meat: beef (45%), lamb (35%), pork (20%). Later, the Tatars began to use only lamb, and the Russians only beef and pork. Onions, black pepper and less often herbs are also added to the minced meat.
It is believed that dumplings taste better when they are frozen after being molded. Naturally, they came up with the idea of doing this in Siberia—that’s where the name “Siberian” dumplings came from—thus, only pre-frozen dumplings can be called Siberian (or Ural).
Siberian dumplings recipe
The dough for real Permyak dumplings consists of 2.5 cups of wheat flour, 2 eggs, 1/2 cup cold water. For minced meat you need to take 450 g of beef, 350 g of lamb, 200 g of pork, 3 onions, 2 tbsp. spoons of flour, 1 raw egg, 1/2 teaspoon of ground black pepper, 1/2 cup of finely chopped young nettle or honey (can be replaced with parsley).
All types of meat are turned through a meat grinder, and greens and onions are finely chopped and mixed with minced meat. You need to knead the dough and leave it for 15-20 minutes under a towel, after which it is rolled out into a thin layer up to 1 mm thick (the thinner the better). Using a glass, cut out circles from the sheet, moisten their edges with water (so that they are then more firmly connected). Place a teaspoon of filling in the middle of the circle and carefully pinch to form a crescent, and then connect its corners. Carefully place the finished products on the board and leave them to dry slightly, after which they can be put in the freezer.
It is recommended to boil dumplings not in plain salted water, but either in meat and bone broth, which will then go on a plate, or a la nazh - that is, in a broth that will not be used for food after that - this means that the broth can be Season it well with onion, bay leaf, pepper, parsley and add salt to make it stronger and sharper.
Why are they especially good?
handmade dumplings?
Experts do not favor the use of dumpling boards due to the fact that the strength of their seams is insufficient, and the dumplings have to be undercooked so that they do not fall apart right in the pan. This method is only suitable when using minced pork, which cooks faster.
Dumplings are traditionally served with butter or sour cream, 3% vinegar, pepper, mustard
or horseradish.
How to diversify dumplings?
Let's not dwell on our dumplings and quickly go through dumplings from different countries of the world. This list of dishes will probably inspire someone to experiment with different ingredients. Try adding something from the list to make your dumplings sparkle with new flavors. Naturally, you don’t need to mix everything and everything at once, and it’s worth remembering that in the end you won’t end up with dumplings, but something else. Use logic and remember that pork, for example, goes well with shrimp, potatoes with fat tail, and bamboo shoots with ginger.
In September 2010, the World Karaoke Championship was held in Moscow, in which the audience award went to US telephone company technician Edward Pimentel. An unusual reward awaited him - a million dumplings. According to the organizers, if he eats 100 dumplings a day, they will last for 27 years.
List of ingredients:
mushrooms, seafood, Chinese cabbage (or kimchi), green onions, cheese, cilantro, ginger, chili, garlic, potatoes, fat tail, lard, pumpkin, peanuts, cardamom, bamboo shoots, coriander, cumin
Dumpling geography
18 recipes from different parts of the world
Dumplings
What is the difference between dumplings with meat and dumplings? Besides the fact that they are sculpted differently, it turns out that the key answer lies in the very name of the dish. If the filling for Russian (including) dumplings is prepared from raw meat, then when making dumplings, chopped boiled meat is used. Fried lard and onions are added there for juiciness. Let us remind you that this Slavic dish, more common in Ukrainian cuisine, also often uses fillings from potatoes, cabbage, mushrooms, fruits and berries, and cottage cheese. In Poland there is a dish known as pierogi ruskie, which is also related to dumplings.
Peculiarity: Dumplings with meat are also often fried after boiling. The finished dish is sprinkled with fried onions and cracklings.
Ravioli
Ravioli, mentioned in Italian literature since the 13th century, is considered a Sicilian dish, where it probably came along the Silk Road from China. Their filling can consist of anything from meat to vegetables, fruits and cheeses or any possible combination of these. Unlike dumplings, ravioli can be not only boiled, but also fried - with this method of preparation, they are usually served with a soup (broth or puree) corresponding to the filling. Boiled ravioli are often served with various sauces, tomato, mushroom, cream, etc.
Peculiarity: The dough is prepared the same as for our dumplings or homemade noodles, but with the addition of olive oil.
Wontons
Wontons or Hongtun are a type of Chinese dumpling. Their fillings include chicken, pork, shrimp, Chinese cabbage, mushrooms (shiitake, xianggu) and fruits. Wontons are steamed, boiled or fried in vegetable oil. Small boiled pork dumplings usually go into soup, while large fried ones are served separately.
One of the most popular varieties is Szechuan spicy wonton soup. The dish consists of dumplings drenched in a spicy broth seasoned with chili and black vinegar.
Peculiarity: Ginger, garlic and hot pepper are usually added to wonton mince.
Manti
Manti is a Central Asian dish that is popular in Tajikistan, Uzbekistan, and Kazakhstan. Manti are very closely related to the Chinese dumplings baozi (the Mongolian-Buryat buuz, boz or poses also originated from them). The filling in manti can be made from lamb, beef, horse meat, goat meat and poultry. Often fat tail fat, camel hump or cow udder are added. As for vegetables, minced meat can be complemented by onions, potatoes, pumpkin or carrots. Manti is served with sour cream, sauce made from tomatoes, hot peppers and garlic.
Peculiarity: Manti are steamed in special steam cookers.
Modak
Modak is a traditional dumpling from the Indian state of Maharashtra. The dough is made from rice flour and the filling is made with crushed coconut pulp and jaggery, nuts and cardamom. The dome-shaped dumplings are fried or steamed and eaten with hot ghee (clarified butter). This dish is traditionally prepared on the day of worship of Ganesha. It is with this delicacy in his hand that this god of wisdom and prosperity is depicted in sculptures (holds the sweetness in his left hand and reaches for it with his trunk).
xiao long bao
Shanghai dumplings, shaped like khinkali, are steamed in bamboo baskets. Their filling consists of pork and a large amount of broth. There are even types of xiao long bao, in which, instead of minced meat, a jelly-like aspic is placed - during steaming it melts, forming a broth. The hot liquid filling is drunk through a straw and sealed with a dough shell.
Peculiarity: The juice is the most important part of the dish.
Kimchi Mandu
Korean spicy dumplings, more closely related historically to manta rays from central Asia than to their Chinese or Japanese cousins. Boiled mandu usually comes in a round shape, similar to our domestic ones. Mandu for frying are molded in the form of boats. The meat filling (usually half pork, half beef) adds onion, ginger, as well as tofu and spicy Chinese cabbage kimchi (both products must be squeezed out to get rid of excess moisture). For a vegetarian version, the meat can be replaced with mushrooms - preferably shiitake.
Peculiarity: Mandu is served with soy sauce.
Dim sum
The term dim sum traditionally refers to a Southern Chinese breakfast dish that includes puer tea, rice soup, shrimp balls, porridge, baked goods and other dishes. Nowadays, this word increasingly means something similar to dumplings with a thin, almost transparent layer of rice dough and a wide variety of fillings. Popular fillings: minced pork, chicken, duck, shrimp, crab or vegetables and all possible combinations thereof. Usually a set of four to five types of dumplings is ordered for the table.
Peculiarity: Served in a bamboo steamer, in which they are cooked.
Ban bot lock
A Vietnamese type of dumplings or dumplings with dough made from tapioca starch (in Russian realities, potato starch is also suitable). The filling is made from pork and shrimp, but the beauty of the dish lies in the sweet and sour sauce. To prepare it, mix 3 tablespoons in a bowl hot water, 2 tablespoons of fish sauce and a tablespoon of sugar. Squeeze the juice from half a lime there and add garlic, chili pepper, cilantro and green onions to taste.
Ba-wan
A Taiwanese snack consisting of disc-shaped dumplings with a diameter of six to eight centimeters. The translucent dough contains a filling of minced meat flavored with savory. As usual, ba-van is served with sweet and sour sauce. The filling varies among different regions of Taiwan, but generally consists of a mixture of pork, bamboo shoots and shiitake mushrooms. A gelatinous sticky dough is prepared from a combination corn starch, sweet potato starch, rice flour. Traditionally, ba wan is steamed, but is also served deep fried.
Momo
Momos are actually more like steamed buns than dumplings (and yes, it turns out they're not just a car accessory brand). They are prepared both with and without filling in Tibet, Nepal, Bhutan, in the Indian states of Sikkim, Darjeeling and the Ladakh region. Having Himalayan origins, the dish is a close relative of poz, manti and dumplings. A variety of meats, vegetables (cabbage, potatoes, chayote) or cheese (traditionally paneer or smoked chhurpi) are placed inside the dough. As a rule, momos are served with garlic or tomato-based sauce.
Peculiarity: Minced meat for the filling is prepared with the addition of onions, garlic, coriander, salt, pepper and often cumin.
Polish ears
Polish ears are miniature unleavened dough dumplings, a smaller version of the Polish dish called pierogi (which are not at all like our pies). Usually the ears are filled with wild mushrooms and/or minced meat. Traditionally served as a side dish or added to soup (Polish red borscht), although they are also eaten simply with melted butter, herbs and green onions. Ears are also part of the traditional Christmas table in Poland.
Peculiarity: The smaller the Polish ears are, the higher the class of the cook is considered.
Gyoza
Gyoza is originally a Chinese Jiaozi dish that has since become very popular throughout Japan. These oriental dumplings are made from very thin dough and filled with minced pork, Chinese cabbage, neera (can be replaced with leeks or green onions), sesame oil with the addition of garlic and ginger. Meat can also be replaced with seafood. Dumplings are served with soy sauce, rice vinegar and hot oil. Fried gyoza is most popular in Japan, although it is also boiled and steamed.
Peculiarity: Fry the dumplings on one side until golden brown, then add water and cover until the top of the gyoza is cooked.
Khinkali
Khinkali is the Georgian answer to manta rays, poses and Chinese analogues. The filling is traditionally spiced minced lamb or a combination of beef and pork (onions and cilantro are often added). The dough is prepared only from flour, salt and water. As it cooks, the raw meat filling the dough pouch releases precious broth. When you first take a bite, it is important not to spill it on the plate, but to drink it carefully. As usual, the upper part of the khinkali - the tail - is not eaten.
Peculiarity: Ready-made khinkali are generously sprinkled with ground pepper, but it is not customary to serve sauce with them - they already have enough juice.
fan guo
Fan guo, or ChaoZhou Fun Guo, is a type of dumpling native to the southern Chinese province of Guangdong. They are typically filled with crushed peanuts, garlic, green onions, ground pork, dried shrimp, dried radishes and shiitake mushrooms. They also add cilantro, jicama or dried daikon. All this is wrapped in fairly thick pancakes made from dough based on wheat flour, tapioca flour, corn flour or potato starch and water.
Peculiarity: Steamed dumplings served with spicy chili oil.
Shvestkove dumplings
Švestkové dumplings are Czech dumplings with fruits: plums, less often apricots, cherries and even peaches. First, knead the dough from 2 cups of flour, 1 egg, 2 tablespoons of melted butter, 2 tablespoons of sugar, 1/4 cup of milk and 1 teaspoon of salt. Small fruits are then coated in the mixture and cooked in boiling water for about 8 minutes. After this, the dumplings need to be flavored with butter and sprinkled with sugar.
Peculiarity: Before serving, sprinkle with cinnamon and top with cottage cheese or whipped cream.
Apple dumping
Apple Dumpling (which can literally be translated as "apple dumpling") is a popular dish throughout the United States and is especially common among the Amish in and around Pennsylvania. Despite the name, the dish is more reminiscent of strudel than anything from the list described above. Peeled and chopped apples, seasoned with cinnamon and sugar, are wrapped in rolled out dough and baked in the oven until tender.
Peculiarity: The finished dish is served with a scoop of vanilla ice cream.
Daifuku
Daifuku, or daifukumochi, is a Japanese dessert consisting of rice dough filled with anko (bean paste boiled with sugar or honey), grated melon or fruit. Daifuku can vary from three centimeters in diameter to the size of a palm. Sweet dumplings are eaten cold, fried or microwaved.
Peculiarity: Daifuku is often sprinkled with powdered sugar or cocoa powder.
Who said that this is a purely Siberian dish - all peoples of the world have it, they just call dumplings differently in different parts of the world. They differ not only in fillings, but also in the dough recipe, as well as in the cooking method and even in how they should be eaten.
What types of dumplings are there: 36 unusual types
Yes, and the names of the dumplings are different - they can be poses, they can be manti or ravioli, they cost a lot of money in a restaurant, and in fact they will just bring you dumplings, which are called as is customary in the country of preparation.
What are the names of Italian dumplings?
The Italians know a lot about stuffed dough, so their dumplings are very, very tasty. They can have fish and vegetable filling with ricotta cheese or mozzarella, and are called Italian ravioli dumplings. They are made from the finest dough in olive oil and prepared traditionally in salted water.
What are the names of large Georgian dumplings?
Well, who doesn’t like khinkali, but they don’t eat and cook them like we do. The filling is made from meat finely chopped with a knife, greens and onions are added, and the shape of these dumplings resembles a bag with a twisted top. They are steamed, or less often, boiled in a small amount of water and eaten with hands, holding the tip.
What are the names of Chinese dumplings?
The popularity of oriental cuisine has reached everyday dishes. Many housewives ask what the big dumplings that are served in Chinese restaurants are called. This dish is called wontons or wontun; they are prepared by cutting the dough into squares, then folding them into crunchy shapes and frying them in boiling oil.
And the large Chinese dumplings that are boiled are called jiaozi, a dish filled with vegetables and pork.
What are dumplings with potatoes called?
Actually, these are dumplings, a traditional dish of Ukrainian cuisine. It is prepared by boiling it in water, the dough is made unleavened and served with sour cream and fresh lard cracklings.
What are the small dumplings called?
We talked about large dumplings and what they are called, but there is another traditional dish in which these dough products are present - soup. What are the names of the small dumplings that are often sold in the prepared frozen food departments?
This is yufakhash - a traditional dish of Tatar cuisine made from unleavened dough with the addition of meat and onions. The bride always makes them to treat her betrothed and the name of such dumplings is translated as “little food.”
Where to use leftover wallpaper and what interesting things you can come up with for design - tips for the home craftsman.
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Other articles in the "Cognitive" section:
“You draw ears like dumplings...”
Since the 70s, I have been friends with Ilya Sergeevich Glazunov, who told me how Sergei Mikhalkov helped him get housing in Moscow. Once, while waltzing with Furtseva at a New Year’s reception in the Kremlin, Sergei Vladimirovich turned to the lady minister: “I want to ask for good man, for the artist Glazunov." Ekaterina Alekseevna replied: “Is this the one that made a lot of noise at his first exhibition? I heard. But now Glazunov seems to be somewhere in Siberia, teaching drawing there?” Mikhalkov gently objected: “No, he’s in Moscow, wandering around without housing or work.”
And soon the young artist and his wife moved to an eighteen-meter “mansion” in Kuntsevo. He could work in his new home, although he needed a real, full-fledged workshop.
Dumplings and their varieties in world cuisine
On occasion, he himself told Furtseva about this.
And it turned out like this. The Italians wanted to invite Glazunov to work on portraits of famous Italian figures. As Ilya Sergeevich said, they began to bomb our Ministry of Culture. They bombed through special authorities, through the embassy. Furtseva summoned him to her place and started from afar: they say that the entire Union of Artists is against him, because they consider him an ideological saboteur. “How can I help you? - asked Ekaterina Alekseevna. “I understand that you are not Dostoevsky in painting, as the Italian newspapers wrote.” She laughed kindly somehow. Then he remembered an anecdote about how the king walked around the wounded. Someone asked him for a house, someone for a cow, and one soldier asked for a glass of vodka and pickled cucumber, but only immediately. When the king left, they began to laugh at him. However, they just brought him what he asked for. And others received nothing. And Glazunov acted like that soldier: he knew that he would not be accepted into the Union of Artists anyway, he said that he needed a workshop... And he begged for... “vodka and snacks” - as an exception, he received a personal workshop in the so-called Mosselprom Tower in Kalashny Lane .
And then, after some time, also with the permission of Furtseva herself, his first large exhibition was held on Kuznetsky Most.
Ilya Sergeevich’s next meeting with the Minister of Culture was less pleasant. The troupe of the famous Italian theater La Scala, led by the great Herbert von Karajan, performed in Moscow. Guests from Italy, knowing about the talented Moscow artist, decided to order him portraits of Milanese opera soloists: no more no less - twenty drawings. Glazunov brought the portraits he made to the ministry for approval. But at the instigation of official socialist realist artists Nalbandyan, Shmarinov and others, Furtseva scolded Glazunov for allegedly engaging in self-promotion, and “he draws ears like dumplings!”
Take your daub,” she told Glazunov.
But in this case, Ekaterina Alekseevna got excited. Those works by Ilya Glazunov are now kept in the La Scala Museum...
But Ilya Sergeevich persuaded Furtseva to record the ringing of Rostov bells. This was not easy to do. Party and ministerial officials were in mystical horror, wailing: “The ringing of bells is musical opium!” Ekaterina Alekseevna, however, was a decisive woman and said: “One record will not poison you, but for the West it is evidence of the breadth of our views.” And the record came out. And it immediately became a rarity.
Well, she was different. She could take responsibility for this or that decision. There was harshness when expressing the ministerial point of view.
I don’t know how Furtseva felt about Glazunov’s work. Kukharsky did not accept him, although in this case his attitude could hardly have influenced Furtseva. Another deputy, Popov, dealt with painting issues at the ministry. But since official criticism accused the artist of formalism, almost of promoting religious mysticism, I think that Furtseva might have been frightened by this. But the Minister of Culture of the RSFSR, Yuri Melentyev, loved Glazunov. I remember one day he suggested that I go to Ilya Sergeevich. I remembered Glazunov’s works from his first noisy exhibition in 1957 at the Central House of Arts; I especially remembered the illustrations for Dostoevsky. Therefore, I accepted Yuri Serafimovich’s invitation with great interest, and we went to Kalashny Lane to the famous Mosselprom house. We talked, Ilya Sergeevich showed us his collection of icons. I think that Melentyev’s attitude towards Glazunov could have influenced Furtseva’s attitude towards him.
Dushbara - small dumplings (step-by-step recipe with photos)
The smallest dumplings - do you know the name???
Often, after preparing dumplings, housewives are left with a certain amount of unused dough. It’s a shame to throw it away, but what can you make from dumpling dough? It would seem that the simple composition does not allow for much exploration in the culinary open spaces. But in reality this is not so: from dumpling dough you can make many different delicacies that will delight you with the speed of preparation, taste and satiety.
The ultimate guide to dumplings from different countries
Let's take a closer look at what can be made from dumpling dough.
Option one: crispy dumpling dough cakes
This recipe can rightfully be called universal, as it is suitable for snacks and a sweet addition to tea. Cooked shortcakes can be used as a basis for canapés, cheese and mushroom pastes. In addition, sweet treats such as condensed milk, jam, powdered sugar, jam or preserves go well with this dish.
The shortbreads are prepared as follows:
We break a piece of dumpling dough into several small balls (the size of a quail egg).
Next, roll out these balls with a rolling pin. The resulting pancakes should be about 2-3 mm thick. When rolling out the dough, don't forget to add flour.
Heat the pan and add oil (as for frying potatoes).
Place pancakes on hot oil. After about five minutes, when the shortcakes have acquired a golden hue, they need to be turned over.
Place the prepared cakes on a paper towel to absorb excess oil.
Option two: lazy dumplings
If you don’t know what you can make from dumpling dough as a second course, then we have a great idea - lazy dumplings. The name really justifies itself, as this dish is easy and quick to prepare. As a filling, you can use mashed potatoes, curd mass and other fillers.
The cooking method is as follows:
Divide the dough into several small sausages (approximate length 20 cm, diameter 3-4 cm).
Roll out the sausages into rectangular layers. The width of the layers should be about 2-3 mm.
Place the filling in the middle of the dough plates. Make sure that the amount of filling allows you to make a securing seam.
Gently with our fingers we begin to heal the side parts firmly.
Cut the sausages into small pieces.
Place lazy dumplings in boiling salted water and cook for 15-20 minutes until fully cooked.
Ready-made lazy dumplings can be served along with delicious tomato sauce or creamy dressing.
Option three: fried sausages in dough
This dish is not only tasty, but also looks appetizing, so it can be safely served even at festive table.
The cooking technology is simple:
Roll out the dumpling dough into several thin strips.
We wrap halal sausages with these strips (you can cook them yourself or use those bought in halal departments), so that the ends are open.
Place the mixture in a frying pan with hot vegetable oil.
Fry until all sides are golden brown.
Knowing these recipes, you can not only delight your family with mouth-watering delicacies, but also find a use for surplus food.
