Cuisine Talk

by HFCadmin ·

Today, every aspiring chef knows how to prepare dumplings, but few know that the very name of this dish sounds different. Living in the Urals, and who introduced this dish to Russian cooking, called it not "dumplings", and "drops-nurse." "Pel" – means "ear", "nurses" – the dough. Cooks What country first figured to combine meat and dough in such an original way – it is not known, but similar to ravioli dishes there are many culinary traditions. For example, in Chinese cuisine has a dish jiao zi, which is being prepared on the basis of pork and Chinese cabbage with ginger, sesame oil and red wine. In Central Asia, a dish similar to dumplings called "chuchvara", and the Caucasus – "Dyushbara.

In Italian cuisine analog dumplings are made ravioli and tortellini in Jewish cuisine – stronger. In Central Asia, the Caucasus and in Korea, slices of meat wrapped in dough, was referred to as posture, manta rays, zinkali, , Mandu. Classic "pelnyani" prescription Ural cuisine prepared with three types of test: 45% beef, 35% of mutton and 20% – of pork, with few peppers and onions, sometimes added chopped fresh herbs, fresh cabbage, shredded radishes – with meat stuffing vegetables is not brewed in a ball and not the shell breaks out of the test. According to legend, three kinds of meat dumplings recipe used no accident – the dish, the chef is sacrificing all kinds of home animals. In Tatar cuisine dumplings are made with lamb. In modern Russian cuisine dumplings are made from a mixture of beef and pork.

Ravioli shell has a special role – it should be as thin to the bulk of food was meat. This is due to the way of life: the peoples of the Urals, for example, were engaged in fishing game, so the meat was in excess, but flour was not enough, it was expensive and spent sparingly. If you move away from Classics, then as a filling, you can use venison, elk, or goose, turkey. There are recipes ravioli, which include the fish, lard, potatoes, cabbage. In ancient Uralic recipes mentioned eggs grouse, bustards and quails. Importantly, to keep the principle of preparation: dumplings should be stored frozen for a long time, and be prepared – in minutes immediately before use.


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