Almost every country has a meal that is made from dough and meat. Whether it’s dumplings, steamed buns or perogies, simple ingredientscan combine to make delicious dishes. Our company specializes in three of these dishes: Ukrainian- and Polish-style perogies and Russian pelmeni. Although pelmeni are not as well-known as perogies, they are a great choice for a fast, yet tasty meal.
History of Pelmeni
There are many versions of the pelmeni’s origin. Most historians agree that the name comes from the Komi, a people indigenous to the Ural region. In their native language, “pelnan” means “dough-ear” and matched the shape of the pelmen. The name changed to “pelmen” over time, but the shape stayed the same.
The original pelmeni filling consisted of ground beef and pork mixed with minced onion and salt both natural preservatives for meat. The spices used to make pelmeni that are not normally found in Russian cuisine. It is speculated that pelmeni came to Russia during the Mongol Invasion. The early Mongols may have borrowed it from the Chinese, and they carried it to the Ural region and even Eastern Europe.
Pelmeni were the perfect meal for Eastern Siberia. The extreme cold meant that pelmeni could be stored frozen for the winter, while not attracting animals because the dough covered the meat. Russian travelers often took frozen pelmeni on long trips for hearty and nutritious taste of home.
