Geography dumplings

Geography dumplings

Agree, sometimes entertaining to study the national cuisine — particularly when you realize that there are similar courses in different people.

Here, for example, Swiss Rösti, Ukrainian potato pancakes, potato pancakes, Belarusian, Czech terunki and kokorki of Russian fairy tales — these are different variants of potato pancakes, though with their local cooking features. And it is difficult to determine who first invented the recipe for this dish.

But if with potato pancakes easier — you can at least start from the time of the triumphant march through Europe potatoes, in the case of the dumplings to establish authorship and even impossible.

Although Russian dumplings tend to think perhaps the most famous dish of Russian cuisine, hardly did they belong to the palm. Even the name, «dumpling» penetrated to us from the Udmurt. The etymological dictionary of the Transfiguration AG stated that «dumpling» is derived from «pelnyan», which translated from Permian and Udmurt languages «pelnyan» means «dough ear» (drops — «ear, ear,» nurses — «dough, bread»). Indeed, a form of traditional Russian pelmeni — in the form of eye rolls. The kitchen is the Udmurt and Perm pelnyani known since ancient times — it is one of the oldest ritual foods. Itself stuffing dumplings of three kinds of meat (beef, lamb and pork) is not accidental — it symbolizes the sacrifice to the gods of all available types of livestock. And until now, traditional Ural dumplings cooked stuffed with several kinds of meat.

Geography dumplings Kundyum

In addition to the usual Russian cuisine ravioli exist Kundyum. Traditional dumplings are made from unleavened dough, kneaded without heating and boiled or languishing in a pot. Another thing — Kundyum. These small square dumplings with mushroom filling molded choux dough and cooked — they first cooked in a pan, and after already languishing in a pot in the broth. Experts Oriental cuisine immediately recall the Armenian and Azerbaijani dyushbara Borucki, which also applies a two-stage cooking. Borucki first pripuskayut (tantalized in a small amount of broth), then fried. Dyushbara are all cooked in exactly the opposite — roasting, followed by cooking:

Borucki (Armenia)

Geography dumplings Borucki (Armenia)

For the dough: 200 g flour, 1 egg, 1 — 2 tablespoons vody.Dlya the filling: 300 g of meat (beef), 100 grams of onion (3 bulbs), 1 teaspoon black pepper, 3 tablespoons of spicy greens . For the gravy: 1 — 2 cups matsun (sour milk), garlic.

Knead the dough, roll it into a layer thickness of 2 -. 3 mm, cut into squares (5 to 6 cm.). Make the stuffing, fry it, put in the test squares to form Borucki so that the filling is reached 1 cm. To the open top. Thomas Borucki should be cylindrical, at the top you need to leave a hole for steam to escape. Borucki put in an enamel saucepan layers so that the open part facing up. Pour into the pan a little broth (1 — 1.5 cups), tightly cover and on a very low heat simmered until soft. Remove Borucki, put on a sieve to drain the broth and fry them on a preheated pan until golden brown. Put the dumplings on a plate and pour matsun mixed with finely chopped garlic.

Dyushbara (Azerbaijan)

Geography dumplings Dyushbara (Azerbaijan)

For the dough: 2 cups flour, 2 eggs, 0.5 cups of whey, 0.5 tsp.. salt.

For the filling: 1 kg lamb, sheep fat 50 g, 1 egg, 1 onion, 1 clove of garlic, 1 tbsp. l. dried mint, 1 tbsp. l. dried basil, 1 ch. l. black pepper. • For the broth: 1.2 liters of water, 25 g sheep fat, 1 onion, 6-8 peas of black pepper, 1 tbsp. l. parsley, dill and coriander.

Separate from the bone lamb and cook soup from them. From the pulp of lamb to cook beef, finely chopped onion, garlic and sheep’s tail fat. Add the egg, spices, salt and put in the cold for 15 minutes. Knead the dough, roll it into a thin layer (1 mm), cut into small squares (3,5h3,5 cm). They put on 0.5 hours. L. filling zaschipat triangle connecting opposing angles to slightly dry, then lightly fried in a pan with the oil, then boiled in a small amount of salted water for 5-7 minutes.

In prepared by boiling broth put finely chopped fried sheep fat, ravioli-dyushbara, pepper, bring to a boil and add the remaining spices.

Have you noticed that in the eastern kitchen has a strict tradition — the meat does not in any case twisted and just chopped with a sharp knife? Therefore, our eastern relatives dumplings — Armenian Boracay dyushbara Azerbaijani, Uzbek manti, Dagestan Kurz — all prepared with minced meat.

No exception and Buryat posture.

Geography dumplings Buryat posture

Those who have tried this amazing dish ever remain fans pos. Ask why the posture? In Buryat their name sounds like buuzy and posture — it Russified version of the name. The name most accurately conveys the essence of the cuisine — in the translation, it sounds like «meat wrapped in dough.» It turns out a delicious bag of dough with a round hole at the top for the steam, as in Boracay have already described above. The form of this is not accidental — it resembles a traditional yurt and prepare posture adopted was to visit the most expensive and the guests of honor. This is not a relative of dumplings cooked in broth — like dumplings, steamed posture. And eat the same posture and manta rays — hands, so as not to spread over the hot dish delicious juice sacs filling cherished.

However, they have different form: posture zaschipyvaem top of the bag. Pinch posture — it is simple at first glance — in ancient times by the number of folds, tucks determined hostess skills. The finished product form is more reminiscent of a round cake-pie. On the pie, by the way, the most similar and Dagestan Kurz, only the classic grandma’s pie — Oval and tucks with Christmas tree on top.
To continue our story of the immediate family of dumplings is endless. We may recall the Uzbek manti and yatoza Turkmen and Georgian khinkali and — like a snake without them — Italian ravioli.

But we still dwell on Russian dumplings. For me personally dumplings — something amazing. For a long time we have been in the family tradition — cooking dumplings all together, going to the big table, ahead powdered with flour. And in ancient Greece at the Olympics stop all wars and all disagreements and conflicts immediately abated and evaporates as soon as the family rolled up their sleeves, taken as sculpting ravioli. Immediately reminded of your favorite jokes and ancient stories, heard laughter, and an amazing atmosphere nemudrenyh family happiness was placed in the house.

This home and the nice tradition, I moved to his new family, having married. And this weekend, I know what we will deal — we sculpt dumplings. And if you want to follow my example — I am happy to share with you a proven recipe:

pelmeni

Dough:

3 cups flour
1 egg
2/3 in half a glass of milk with water
1 tbsp. l. vegetable oil

Filling:

500 g minced meat (beef and pork in half)
½ large onion
2 cloves garlic
Black pepper and salt

Sift flour in a bowl slide. Dilute milk with water in a beaker mixed with egg and vegetable oil. The mixture is slowly poured into the flour and knead thoroughly until the dough is soft and elastic. The finished dough wrap in foil and let stand for 30-40 minutes.
Meanwhile, prepare the stuffing, mix it with chopped onion and garlic, season with pepper.
The finished dough turns soft and elastic, easily rolled out without the addition of flour. Cook ravioli in salted water for 10-15 minutes, stirring gently.
Dumplings of this test perfectly tolerate freezing, do not crack and fall apart during cooking.

And if you think that the molding of domestic dumplings — a process long and tedious — you’re wrong. This is a great time to socialize the whole family. And if this weekend you will follow my example — be sure to tell your story about the dumpling house and their close and distant relatives.

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