What are Japanese dumplings called - methods of preparation. Cuisine of the world: types of dumplings Original forms of dumplings

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. Steamed 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.

Dumplings

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

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 tender).

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.”

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 filled 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

Who said that this is a purely Siberian dish - all peoples of the world have it, they just call dumplings differently in different parts of the world. They differ not only in fillings, but also in the dough recipe, as well as in the cooking method and even in how they should be eaten. Yes, and the names of the dumplings are different - they can be poses, they can be manti or ravioli, they cost a lot of money in a restaurant and, in fact, they will just bring you dumplings, which are called as is customary in the country of preparation.

What are the names of Italian dumplings?

The Italians know a lot about stuffed dough, so their dumplings are very, very tasty. They can have fish and vegetable filling with ricotta cheese or mozzarella, and are called Italian ravioli dumplings. They are made from the finest dough in olive oil and traditionally cooked in salted water.

What are the names of large Georgian dumplings?

Well, who doesn’t like khinkali, but they don’t eat and cook them like we do. The filling is made from meat finely chopped with a knife, greens and onions are added, and the shape of these dumplings resembles a bag with a twisted top. They are steamed, or less often, boiled in a small amount of water and eaten with your hands, holding them by the tip.

What are Chinese dumplings called?

The popularity of oriental cuisine has reached everyday dishes. Many housewives ask what the big dumplings they serve in Chinese restaurants are called. This dish is called wontons or wontun, they are prepared by cutting the dough into squares, then folding them into crunches and frying them in boiling oil.

And the large Chinese dumplings that are boiled are called jiaozi, a dish filled with vegetables and pork.

What are dumplings with potatoes called?

Actually, these are dumplings, a traditional dish of Ukrainian cuisine. It is prepared by boiling it in water, the dough is made unleavened and served with sour cream and fresh lard cracklings.

What are the small dumplings called?

We talked about large dumplings and what they are called, but there is another traditional dish that contains these dough products - soup. What are the names of the small dumplings that are often sold in the prepared frozen food departments?

This is yufakhash - a traditional dish of Tatar cuisine made from unleavened dough with the addition of meat and onions. The bride always makes them to treat her betrothed and the name of such dumplings is translated as “little food.”

And what interesting things can you come up with for design - tips for the home craftsman.

Any minced meat, fish and vegetables, in any variations, carefully wrapped in the finest dough, is a traditional dish for the national cuisines of several nations. Analogs of dumplings, such as khinkali, sorcerers, manti, and jiao ji, have long been known in world cuisine. So where did dumplings come from? Whose dish? The history of this amazing and much-loved product remains dark and unclear. Russian and Siberian cuisines have long recognized dumplings as their own.

So who invented dumplings? We have to admit that it originally has Chinese roots. Today, in this kitchen, with its history of five thousand years, there are analogues for almost every modern dish. The history of dumplings takes us back to a very distant past. But no one will challenge the fact that it is in Russia that this dish is most popular.

So are they dumplings or not? The traditional idea of their history is as follows: they were introduced into Russian cuisine by the peoples who once inhabited the Urals. Russians appeared in these parts in the 14th-15th centuries. And only as an idea, the theory is put forward that among the Komi, Permyaks, and other peoples in the European northeast of Russia, dumplings originated from China and other ancient Asian states.

Dumplings: origin story

One thing is obvious: dumplings got to Russia through a difficult, even circuitous route. So who was the first to come up with this incredibly tasty and such a common dish, native to different national cuisines, peoples and countries? And not many culinary inventions are ready to boast of this. So what does the history of dumplings tell us?

Plato's treatise entitled "The Feast" (385-380 BC) describes a dish that is painfully reminiscent of dumplings - pieces of meat wrapped in noodles. And the ancient Roman Petronius writes about him. And in the comedy of Aristophanes, a contemporary of Plato, it is said that at the feast the nobility treated them to fried dough bags stuffed with other products.

But still, culinary historians agree that it was China that “dumplings” Europe.

Russian history of dumplings

There are many versions of the appearance of dumplings on Russian soil. First of all, it is worth recalling that until the 1820s. There is no mention of dumplings in any Russian cookbook. Even “Soldier’s Kitchen” of 1786, the most popular cookbook by S. Drukovtsev, never mentions them

Some explain this by the fact that for too long, dumplings in the Ural and Siberian cuisines were considered a regional dish, and they gained nationwide fame only in the 19th century.

And some argue that this cuisine was not particularly recognized by the Great Russians from the center of Russia.

Artifacts about dumplings

A familiar author of culinary articles of that time, Ekaterina Avdeeva, wrote in 1837 about “dumplings” as a word in use in Siberia. That in Russia they are called ears, that they are made from pasta dough with chopped beef, also with mushrooms or fish, frozen and they turn into pebbles. In this form they are taken on the road, and as soon as you put them in boiling water, the food is ready and very tasty.

If we turn to documents from an earlier time, it is worth reading a magazine review from 1830 of the common words of the inhabitants of the Orenburg province, where, to describe dumplings, the author has to compare them with Ukrainian dumplings. He says that dumplings (pelyans or permeni) are similar to tiny boiled pies, “a kind of Little Russian dumplings, only not with cheese, but with beef,” which are the favorite food for Perm residents.

The history of dumplings tells what was still truly exotic in 1817. This is exactly how collegiate adviser N. Semivsky described it: “Dumplings, small pies with minced meat or filling, prepared following the example of the Chinese. They are good especially in winter; they need to be boiled in water. Dumplings make a very good travel soup. They are eaten boiled with red vinegar."

Although there are other documents. “Painting of royal dishes” (1610-1613) contains a mention of “mantu with lamb.” And Karamzin, in his stories about the food that was on the table of Tsar Fyodor Ioannovich, mentions manti.

Four nations fighting for dumplings

Disputes and disagreements over whose national dish dumplings are have not subsided to this day.

Finno-Ugric peoples living in the Cis-Urals (Udmurts, Komi-Permyaks).

The most important proof that dumplings should be considered their invention is the word “pelnyan” itself. It is translated as “ear-bread”. And the dumpling looks like an ear. It is perfectly stored in winter in a regular bag if left in the cold, in the cellar or entryway. And cooking pelnyani is as easy as shelling pears. And for the filling it was possible to take the meat of sacrificial animals, since the inhabitants of the Urals have enough rituals of animal sacrifice.

Chinese.

Although the word “dumpling” is Finno-Ugric, this food is exclusively Chinese, and also a festive New Year’s one. Jiaotsi in China are prepared with a wide variety of fillings that the Chinese consider edible. And meat is not the most important thing for them. And the jiaotsi are shaped like a coin, they even have a hole in the middle, a real symbol of prosperity, a wish for health and wealth.

Siberians.

These people are confident that only in Siberia the most generous dumplings are the original food of the Siberian. The thinnest layer of dough and filling, to which finely crushed ice is added - and here you have huge quantities of the product after the cattle have been slaughtered or the hunt has been successful. Yes, and you can store it as long as the frost lasts.

The minced meat, which is wrapped in dough flatbreads, is made only from minced meat, salt... and ice. And no onions or garlic, as is customary in the European part of Russia. Only, giving in to modern taste, pepper is added.

Mongols.

It was they who rode on cavalry throughout Southern Siberia and the Urals, not leaving China alone for a long time, who connected all these peoples together and adopted the recipe. For nomadic cattle breeders, they serve as an excellent semi-finished product, which serves as a real salvation on a long hike. Mongols will be very surprised if someone, when asked whose national dish dumplings are, insists that it is not theirs.

So who is the author?

So the question of who invented dumplings is both difficult and simple to answer. The idea of wrapping meat in dough is so obvious that it could have occurred to anyone: the Chinese in China, the Russians in Rus', the Greeks in Greece, the Mongols in Mongolia, and the Germans in Germany. By the way, the latter are convinced that the authors of the dumplings are Protestant monks. In besieged fortresses they allowed people to survive.

National characteristics

To make dumplings today, all you need to do is buy a ready-made semi-finished product in a store and cook, steam, and fry at home. But a recipe for delicious dumplings should be in the arsenal of every housewife.

How to make dumplings

It’s rare today to find a house where dumplings are made like in the old days, almost festively and family-style. When the head of the family chops the minced meat in a meat grinder, the housewife prepares the dough and then all the household members put the filling into circles of dough, squeezed out with spoons, cups or glasses. The dumplings were rolled up and stuck together. Sometimes the rolled out dough is cut into even squares. This way you avoid cutting and save time.

By the way, for true craftsmen, any cutting is completely unacceptable. No one will convince them that only from rolled out pieces of dough separately for each dumpling you can make real dumplings. And the smaller they are, the tastier.

This seems like the simplest dish. But over the entire period of fame and popularity of dumplings in Russia, many different recipes for their preparation have appeared. It has long been known that the classic - Siberian dumplings - can also be prepared in different ways.

All the differences are primarily in the filling: it can be beef with a small addition of lard or fattier pork and, of course, onions and crushed ice. This way the filling will not stick to your hands when sculpting, and the dumplings will remain juicy.

For dumplings, the shape remains very important. After all, it was she who once gave it its name. And what should it be? Any housewife will tell you that you need to mold the dumpling like a plump crescent and connect the ends easily, without pulling too much.

Siberian dumplings

To prepare the dough for them, take only flour and water. That's right, no salt. Flour is poured in a heap, and almost ice-cold water is poured into the depression in it. A stiff dough is kneaded, easily coming off your hands. Now it should rest for half an hour, covered with a damp towel.

Three types of meat are used: beef, pork (it is chosen with lard), sokhatina. And again without salt, without onions and other spices. The minced meat is finely chopped.

But the dressing for dumplings can be anything: simple sour cream, melted butter, carrots, onions, garlic, etc.

Chinese dumplings

The dough is traditionally kneaded using flour and water. But the filling you choose is very different: meat, vegetables, eggs with leeks, meat with vegetables. The most famous dumplings in China are the “water lotus”, the most complex type, hand-made with 13 holes, or “empress mother”, filled with chicken and so small that they resemble pearls.

Ural dumplings

In this case, it would be much more correct to talk about dumplings. In Rus', two words were mixed - “pelnyani” and “Permyani” (Permyak food) - and dumplings, so beloved by many, have survived to this day. And for those living in the Urals, they were a ritual dish for a very long time, a real symbol of livestock sacrifice. By the way, a partridge egg or other game could be added to the dough.

Ural dumplings are a dish that is prepared as follows. The meat in the filling is formed in strict proportions: beef - 45%, lamb - 35%, pork - 20%. Pepper and a large amount of onion were also added to the minced meat. So a delicious broth accumulated inside each dumpling. Minced meat was certainly prepared exclusively in a wooden trough using chopped meat. The dumplings themselves were steamed; it was not customary to cook them in water or broth.

When this recipe for delicious dumplings was adopted by the Tatars, their dish was made exclusively of lamb. The Russians came up with the idea of mixing beef and pork in equal parts.

How to cook dumplings

To cook dumplings, you need to boil water, salt it, add bay leaves and onions, and then throw in the dumplings themselves.

But it is much better if there is meat broth cooked on the bone. If you don’t cook in it, then simply dip the already cooked dumplings into it. Their taste will become much better and richer.

One can argue for a long time about whether dumplings are or not. How many people - so many opinions. But the fact is undeniable that dumplings are a real holiday for Russian people. If they are sculpted with family, it is a double holiday. Because such a product will certainly retain the warmth of the hands and hearts that prepared it. It has a very special taste, which cannot be compared with the semi-finished product from the neighboring store.

Whatever people consider this dish theirs, they will preserve and cherish their own ancient recipes for a long time, create new ones, and the next generations will eat and praise such delicious dumplings. The origin story was told to the reader in the article. Now, if you've worked up an appetite, go cook some dumplings!