A guide to dumplings from different countries. Dumplings from different countries and peoples What are small dumplings called?

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. Despite the fact that the folds do not affect the taste of the dish, 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.

Vareniki

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 with butter before serving.

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 cooked).

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

The meat filling (usually half pork, half ground beef) includes onions, 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, onions 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.”

It is impossible to imagine modern Russian cuisine without such a traditional dish as dumplings. They entered Russian life long ago and firmly. This is a hearty and tasty dish, easy to prepare and store.

Many nations dispute the palm in the invention of this dish. Indeed, many nations have similar or similar dumplings made from dough with meat filling. These are Uzbek manti, Georgian khinkali, Jewish kreplach, and Chinese yui-pao. The form of this dish is also different among different peoples. And the filling is also very varied.

The history of the origin of dumplings in Rus'

It is believed that it was the Chinese version that came to Russian Siberia and the Urals around the 15th century. It is not known exactly who blessed the inhabitants of this region with such a dish. Some researchers believe that they were the Komi people, others call them Tatars.

Whether this is true or not, dumplings are ideally suited to the conditions of the Siberian climate: with the frosts there, dumplings could be stored all winter, taken with you on hikes, etc.

For a long time, dumplings were a traditional dish of the inhabitants of Siberia and the Urals. There, dumplings were the main and main dish of the festive table. Although in other parts of Russia they also made similar “pies” with meat filling, but they were called differently: ears, shurubarki, etc. The shape, size and filling also differed in different regions.

Origin of the word "dumplings"

This type of dough product received the general name “dumplings” only in the 19th century. After the abolition of serfdom and with the development of a network of roads, the people in Russia became more mobile, closer ties began to be established between different regions, and various cultural traditions began to actively mix and unite.

It is believed that the word “dumplings” is of Finno-Ugric origin, and it is not known for certain which language it came from. Initially it sounded like “pel-nyan”, which translates as “bread ear” or “dough ear”.

Most likely, along the “Siberian Highway”, together with the exiles and Cossacks, the pel’nyans got to the Russian settlers of Siberia and there they turned into the “dumplings” familiar to our ears.

How dumplings were made in Rus'

(Vinogradov "Dumplings")

Dumplings are made like this: a thin rolled circle of dough is filled with meat (sometimes fish) filling with spices, and the edges are pinched. If you put cottage cheese instead of meat, you get dumplings. There are even rare fruit dumplings.

Initially, the filling for dumplings among the indigenous Uralians consisted of three types of meat in strict proportions: lamb, pork and beef. The Tatars began to put only lamb in the filling, and the Russians began to put beef and pork. But they also used meat from wild animals: elk, deer, bear and others. You can put wild or poultry meat, potatoes, cabbage, etc.

The shape of dumplings can also vary: round, elongated, with an ear, etc.

Traditions with dumplings

It is believed that for the ancient population of the Urals, dumplings were a ritual dish. Therefore, the recipe and cooking methods were strictly observed at all times. But when borrowed, the taste of this dish changed in accordance with the tastes of different peoples.

It was a Siberian tradition to make dumplings with the whole family. This is understandable; there was a lot to stick on, to last throughout the long winter.

Another well-established tradition was to serve dumplings to guests in a large bowl. This symbolized the unity of everyone at the table. But if the owner served each guest separately, this could be interpreted as a desire to get rid of the guests as quickly as possible.

There is also a tradition of putting various additives in dumplings and then guessing what the future awaits the person who finds this or that filling.

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 of the world.

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 century 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).

V. V. Pokhlebkin

Soviet and Russian historian
and culinary specialist

Recipe for Siberian pelnyani

The dough for real Permyak dumplings consists of 2.5 cups of wheat flour, 2 eggs, 1/2 cup of 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 stiff 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. Act according to 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

Vareniki

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, 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 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 Sichuan spicy wonton soup. who immortalized Lil B. 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 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, tomato sauce, hot pepper and garlic.

Peculiarity: Manti are steamed in special steam cookers.

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 relatives. 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.

The term dim sum traditionally refers to southern Chinese breakfast dishes that include pu-erh 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 of hot water, 2 tablespoons of fish sauce and a tablespoon of sugar in a bowl. Squeeze the juice from half a lime there and add garlic, chili pepper, cilantro and green onions to taste.

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. The gelatinous, sticky dough is made from a combination of cornstarch, sweet potato starch, and rice flour. Traditionally, ba wan is steamed, but is also served deep fried.

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 dumplings made from unleavened dough, 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 abalone, the higher the class of the cook is considered.

Gyoza is originally a Chinese Jiaozi dish, which then became 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 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, 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 a dough based on wheat flour, tapioca flour, corn 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, 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.

Almost every cuisine in the world has its own variety of dumplings. and this is not surprising. The dish in any version is very tasty and satisfying. Everyone will be happy to enjoy both their own “dumplings” and try alternative varieties. let's get to know them better.

Siberian dumplings

Until the 19th century, they were called differently - ears, shurubarki, pelnyani. And only by the beginning of the twentieth century all this was united under the single name “dumplings”. The dough for all Siberian dumplings is prepared the same way. Flour is sifted into the dish, an egg is beaten into it, everything is salted, water is added, and then a stiff dough is kneaded. While the dough is proofing, prepare the filling. Meat filling comes with different types of meat, but knowledgeable housewives never take one type of meat - after all, prefabricated minced meats are tastier. So, pieces of different meat (at least equal parts pork and beef) are minced in a meat grinder, and the onion is also sent there. Salt and pepper are also added to the minced meat.

Vareniki

Vareniki differ from traditional Russian dumplings not only in the way they are made, but also in the choice of filling. This traditional dish of Ukrainian cuisine is prepared with boiled meat, vegetables, mushrooms, fruits and various berries. It is noteworthy that the dough for dumplings is made from ordinary wheat flour, it can be regular, yeast and even kefir or milk. When serving dumplings, sour cream or butter is also placed on the plate.

Sorcerers

Belarusians also have their own recipe, similar to dumplings - sorcerers. But this dish is very original, because the dough for sorcerers is made from potatoes! This unusual “dough” is prepared as follows. First, the potatoes are grated on a fine grater (or chopped in a faster way). All the juice is drained from the potatoes, and additionally squeezed out. When the juice has settled, it is carefully drained, and the starch formed at the bottom is again attached to the potatoes. The mass is salted and mixed - and the potato “dough” is ready. Such a “dough” does not have plasticity, so the process of wrapping sorcerers is seriously different from dumplings - although the minced meat used is exactly the same as in Siberian dumplings. The potatoes are laid out as a flatbread on damp gauze or paper, minced meat is placed on top, and then, lifting the edges of the gauze or paper, the sorcerer is closed. The sorcerer is then rolled into a ball, rolled in flour, and deep-fried. Then the fried sorcerers are placed in a large pot (or duck pot), poured with meat broth on the bones, and simmered in the oven for about 40 minutes.

Kundyumy

This forgotten ancient Russian dish is a kind of dumpling pies, most often with mushroom filling. The dough for kundums is kneaded with vegetable oil (sunflower or poppy seed) and hot water and is a combination of choux and stretch dough. The filling can be prepared from both fresh and dried mushrooms in combination with cereals (buckwheat, rice) and spices. There are kundums with egg or vegetable filling (sorrel, chopped hard-boiled eggs, rice). And, finally, the main thing: unlike dumplings, kundums are not boiled, but first baked (sometimes fried), and then simmered in an oven or oven under mushroom or sour cream sauce. There is a version that kundums are an invention of church cooks, and they 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”, i.e. made from wheat dough.

Kurze

In Dagestan, dumplings-vareniki are called kurze. Kurze is prepared with both meat and vegetables, just like classic Siberian dumplings. Only here vegetable kurze is often prepared with onions and eggs, and not with cabbage. As a rule, lamb, beef or chicken are used as meat filling. However, like Siberians, Caucasian housewives also prefer to mix different types of meat. Kurze dough is prepared in the same way. The preparation of the meat filling is no different. But it’s probably worth telling more about the filling with onions and eggs. For the filling, finely chop onions and green onions, and add a raw egg to it - approximately in the proportions of an onion omelette. That is, the mass fraction of onions is only slightly larger than the fraction of eggs. Salt, pepper and a little milk are also added to the minced meat.

Khinkali

Georgian cuisine. Spiced meat (very spicy - this is Georgia), to which a large amount of onion and garlic has also been added, is packaged in dough, for the preparation of which no eggs were used. The product is shaped like a bag with a long tail. All this is boiled in salted water until cooked. They eat khinkali with their hands, holding the tail, which is then thrown away (a tribute to tradition - before, hands were washed less often, so it was easier to throw away the tail than to be treated for various diseases). First, take a small bite, drink the juice, sprinkle with black pepper and only then eat.

Manti

A special type of dumplings from Central Asia. Manti are steamed in a special device called a kaskan. Externally, these are grates that are arranged in several tiers; they are placed in a cauldron with a tight lid, where water boils at the bottom. Something like a simplified double boiler, such a device is sometimes called a “mantyshnitsa”. Unlike dumplings, manti are characterized by larger sizes and unusual shapes, and the meat filling is prepared from minced lamb, horse meat and beef, with pieces of tail fat, and the addition of onions. In addition, seasonal vegetables, such as carrots and pumpkin, are often used as filling for manti. Served with sour cream and fresh herbs.

Boraki

Armenian cuisine. Minced meat (lamb, beef) is lightly fried and placed in dough tubes, sealed on one side. These tubes are placed vertically and tightly in the pan, poured with a small amount of meat broth and cooked until tender. The result is an open cylindrical dumpling.

Poses (buuzes)

Buryat national cuisine. The chopped meat and onions are wrapped in a dough bag so that there is an open hole on top. Steam it, with the hole facing up, so that the precious broth does not spill out. The result is a fairly large (5 - 7 cm) open dumpling, which is usually eaten with your hands.

Podkogylyo

This strange name hides a special type of dumplings from the Republic of Mari El. Meat is taken (preferably game - badger, hare, wild boar), mixed with a large amount of onion, wrapped in dough in the shape of a flattened crescent and boiled. Sometimes millet porridge and cottage cheese are added as additional ingredients.

Chuchvara

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. It is made from the same products as dumplings in Russia, but with the difference that pork is not used for the meat filling. The ideal filling is one for which the meat and onions are not passed through a meat grinder, but finely chopped with a knife. Chuchvara is almost always served with broth and therefore more closely resembles a first course.

Dushbara

Azerbaijani spicy soup with small dumplings. The main ingredient is lamb. It is needed for both minced meat and broth (bones). Small dumplings are made from very thin dough, boiled in salted water, and then in broth with the addition of a bunch of spices, quartered onions and garlic.

Kreplach

Jewish dumplings - kreplach, in fact, are no different from Siberian dumplings - well, except that pork is never added to them. In addition, in addition to the traditional cabbage filling, Jewish dumplings use mashed potato filling. But the types of wrapping kreplach can differ - sometimes they are wrapped like Siberian dumplings, and then they have the shape of an ear, and sometimes the dough is cut into squares, and folding them in half, they get triangular kreplach. Broths are prepared with kreplach dumplings, usually chicken, less often vegetable. In addition, kreplach can be simply fried. Kreplach, like wontons, is a traditional holiday dish. Depending on the meaning of the holiday, they are served either fried or boiled.

Wontons

Chinese cuisine. If you take minced meat, young bamboo stems or xianggu mushrooms, wrap it in dough, cook it in broth and add it to traditional Chinese soup, you get a classic wonton. The dish is quite spicy, as ginger, garlic and pepper are generously added to the minced meat.

Jiaozi

Chinese cuisine. There is no yeast in the dough; the filling is minced pork plus cabbage. Other types of fillings are much less common. The shape is most often triangular, due to a longitudinal latch at the top. Steamed. Consumed with traditional sauce made from vinegar, chopped garlic and soy sauce.

Baozi

Chinese cuisine. Steamed yeast dough with various fillings. The most popular filling is pork with cabbage, but sometimes tofu, mushrooms, pumpkin and minced meat from other types of meat are added. The shape is usually round, with a small but noticeable notch on top. They were depicted in the animated film "Kung Fu Panda".

Dim sum

And again Chinese cuisine. But this time - a special type of dumplings, which is closer to a dessert than a main course, since it is served during a traditional Chinese tea party. Actually, dim sum is made from the thinnest (almost transparent) rice dough, stuffed with various fillings (including fruits) and steamed. Dim sum can have any form - it all depends on the skill of the cook. Yes, they measure their skill by making various types of dumplings and decorating them intricately.

Momo

Tibetan cuisine. Minced meat is made from available meat - chicken, pork, goat meat, yak meat (Tibet). Pepper, salt, garlic, coriander, onion and cumin are added to it, and all this is packed into unleavened dough (without yeast). Boiled and served with national drinks. In some regions, cheese and vegetables are added to the filling.

Kimchi mandu

Korean cuisine. The dough is rice and quite thin. The filling is minced beef and pork with tofu, onions, ginger and spicy Chinese cabbage. The shape is round, reminiscent of classic dumplings, only the edges are folded up. All this is boiled in salted water. Served with soy sauce. In some versions, the minced meat can be replaced with mushrooms.

Gedza

Japanese gyoza dumplings differ from their Chinese counterparts in their pronounced garlic flavor and less salt and soy. But the Japanese cannot do without soy-vinegar sauce on the table. The traditional gyoza recipe is a mixture of minced pork, garlic, cabbage and sesame oil in a thin dough. Mostly they are fried.

Modak

Indian food. The dough is made from rice flour, and coconut, jaggery, cardamom and nuts are used as fillings. Sweet dumpling, yes. It is shaped like khinkali and can be steamed or deep-fried. Served with melted butter.

Ravioli

Italian Cuisine. Filling - meat, fish, mushrooms, cheese, vegetables, whatever. All this is packed into dough in the shape of squares, crescents or ovals and boiled in broth or salted water. They can also be fried in oil. The fundamental difference is in the dough - it is unleavened and quite thin. Also, as practice has shown, ravioli are usually smaller in size than traditional dumplings.

Kropkakor

Swedish cuisine. The dough is made from boiled potatoes, flour and yolks. It turns out to be quite thick. The filling is ham, lard and fried onions. The product is given a spherical shape, boiled in salted water and served with lingonberry jam, butter and cream. And yes, these are closer to dumplings than to pies.

Maultaschen

German large meat dumplings Maultaschen are boiled in a thick meat broth and served in it, seasoned with fresh herbs and washed down with freshly brewed beer. They differ from our dumplings in shape (they are rectangular) and the composition of the minced meat (spinach is added to it).

In Azerbaijan, the best housewife is considered to be the one who knows how to sculpt a dushbyara so that 11 pieces fit into one spoon.

I'm not a chef, but I have one tbsp. spoon holds 9 pcs.

Dushbyara - like, but small and their taste is very different from ordinary ones. Dushbyara is eaten in winter.

Dushbyara in folk medicine is often used for colds (sore throat, acute respiratory infections, etc.)

Sculpting baby showers is a rather labor-intensive process, but it’s worth it!!!

Previously, when there were no refrigerators and meat grinders, people bought little meat every day. In order to get minced meat, they chopped it finely with an ax and beat it. When guests came, we had to save meat and time. That's why housewives came up with a way out of the situation - they stuffed the dough with less minced meat. The food turned out to be nourishing, tasty, beautiful and everyone was full. Nowadays, this is done for the aesthetic beauty of the dish.

Cooking steps:

1) Prepare the minced meat:

Pass the meat, fat tail and onion through a meat grinder. Salt and pepper. Stir and knead like dough. Place in the refrigerator.

2) Prepare the dough:

From flour, eggs and water with the addition of about 5 teaspoons of salt, knead into a stiff dough that does not stick to your hands.

Roll into a sausage, divide into 7 parts, form into balls

8) The smaller the dushbara, the more beautiful the result looks. I usually cut 1x1cm squares.

If you cut and mold dushbyare:

size 3X3cm will be like a hazelnut,

2x2cm in size will be slightly smaller than a hazelnut.

size 1X1cm will be the size of nokhud (chickpeas)

9) or like mini-m lollipop candy (tiny)

10) For 3 servings, two sheets rolled out, sliced ​​and stuffed with minced meat are enough. Sprinkle the rest with flour, put in a container, and put in the freezer.

13) Garlic sauce:

Mix the crushed garlic with 1 teaspoon of salt until it becomes a paste. Add vinegar and stir.

Ingredients:

For minced meat:
Lamb tenderloin - 200g
Onion - 1 piece
Kurdyuk - 100g
Pepper - 0.5 tsp
Salt - 0.5 tsp

For the test:
Flour-400g
Egg-1 piece
Water-100g
Salt-1 tsp.

Water or broth - 2l
Turmeric – whispers

For the sauce;
Wine vinegar - 0.5 tbsp.
Garlic-6 cloves
Salt-0.5 tsp