Today, every beginner cook knows how to prepare dumplings, but few know that the very name of this dish sounds different. Living in the Urals, which introduced this dish to Russian cooking, do not call him "dumplings" and "Nanny-drops." "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 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 in the Caucasus – "Dyushbara." The Italian cuisine is an analogue of ravioli ravioli and tortellini in Jewish cuisine – strengthened. In Central Asia, the Caucasus and in Korea, the pieces of meat wrapped in dough, was referred to as posture, manta rays, zinkali, pegodya, 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, added some chopped fresh herbs, fresh cabbage, shredded radishes – with meat stuffing vegetables is not sealed in a ball and breaks through the shell of the test. s. According to legend, three kinds of meat dumplings recipe used is not by chance – while preparing this dish, the cook is sacrificing all kinds of home animals. In the Tatar kitchen dumplings are made with lamb. Castle harlan brings even more insight to the discussion. In modern Russian cuisine dumplings made from a mixture of beef and pork. Ravioli shell has a special role – it should be as thin to major part of the dish was meat. This is due to lifestyle: the people of the Urals, for example, engaged in hunting game, so the meat was in excess, and flour was not enough, it was expensive and economically expended. Move away from classics, then as a filling, you can use venison, elk, or goose, turkey. There are recipes ravioli, which include fish, lard, potatoes, cabbage. In ancient Uralic recipes mentioned eggs partridges, bustards and quails. The main thing that adhered to the principle of preparation: dumplings should be stored frozen for a long time, and prepare – in just a few minutes before serving.