/ / National features of mouth-watering dumplings

National features of mouth-watering dumplings

The whole dumplings "family" is united by one - they are lovedPractically all over the world. Moreover, sometimes they even ... put monuments! The dumpling strung on the fork is proudly hanging in the middle of one of the squares of the capital of Udmurtia, the city of Izhevsk. And we paid tribute to his closest "relatives". Of course, from the mere anticipation of meeting with a plate of juicy dumplings emanating from the meaty aroma, the soul begins to rejoice, and the appetite flare up! The main thing is that the joy of anticipation does not turn into a disappointment of taste. With household products this is hardly possible, but with the store often happens.

The history of one "ear"

For the right to be called a national featureAppetizing dumplings and the historical homeland of pelmen are not fought by one country. The main "battle" unfolded between Russian and Chinese cuisine. Of course, we are accustomed to such a phenomenon as "Russian pelmenki." But if to be completely honest, the name of the dish itself is clearly of Chinese origin: "pel" is the ear, and "nanny" is the dough (and try not to agree that our ex-boyfriend apparently looks like an ear!). The Italian ravioli, Georgian khinkali, Uzbek manti, Lithuanian wizards make a worthy competition to Russian pelmeni and Chinese pelmeni. The essence of each "ear" is one - a juicy meat filling, packed in a thin wrapper of dough. And now - about the national peculiarities of mouth-watering dumplings.

If the usual dough
Tint by adding yolks, spinachPuree, beet or carrot juice, and as a filling use a mix of chicken and pork, it will be obtained in ravioli (which must certainly be tiny). "Triple" mincemeat of beef, pork and lamb, plus average sizes - you are dealing with classic Russian and Chinese pelmeni. But khinkali and manty molds in the form of bags, but such that in the mouth are difficult to fit. Forcemeat for the first do most often from mutton with an abundance of greens, cilantro and zira. Mantas differ in meat filling with an abundance of chopped onions, sometimes they add pulp of pumpkin or a little raw potatoes. And they are cooked for sure by steaming. But the Lithuanian sorcerers at first mold, then fry, and only then go to boiling water.

In general, this is a geographic-culinaryFantasies end, and we go to the supermarket for a pack of frozen food. With store dumplings everything is clear and clear: no suspicious additives, classical technology, standard size, and most importantly - very much helps in a time of total lack of time.

We sculpt, sculpt, sculpt ...

The art of molding and national characteristicsAppetizing dumplings goes into the depths of centuries. Any housewife has already learned to roll out the same size pieces of dough and with a teaspoon deftly apply the mince "tunic in a tunic." Pelmeny same shop execution "by sight" can cost a reputation.

Of course, it's hardly worth telling how to cookdumplings. The only advice is to throw a couple of laurel leaves and a few peppercorns in salted boiling water or broth. Tantalizing aroma and piquant taste are guaranteed! You can just fry them with vegetables in oil in a frying pan. From already boiled dumplings make casseroles, and even salads. Tasty and appetizing dumplings are a real miracle for a family dinner or dinner. Often indulge your household members with delicious food, and they will always be obedient and respect your work.

Pay attention to: