Culinary traditions of Korea
Dumplings. Who doesn’t love this tasty dish. Probably units. So I decided to write about them and show some recipes. That would be and you wrote .How to prepare dumplings? What more recipes do you prefer?This is very interesting and important,as from generation to generation passed traditions.And they are very valuable,primarily for young generation.
“the dough for the dumpling is made from flour, eggs and water (sometimes milk). Classic stuffing dumplings made of beef, pork and/or lamb with various spices, onions, sometimes garlic, you can also use meat bear, deer, moose, goose, fish, lard, potatoes, cabbage. V. Gilyarovsky in the book «Moscow and Muscovites» mentions rare fruit dumplings:
Then in the eighties came from Siberia, gold miners the biggest and had dinner in a Siberian at Lopasov in the “hut”, and on the menu was: “Lunch at the camp Yermak Timofeyevich”, and the second only two changes: the first appetizer and the second — “Siberian pelmeni”. No more dishes were not, and ravioli twelve having dinner was cooked 2500 pieces: the meat, fish and fruit in a pink champagne…
Pelmeni were stored frozen and prepared immediately before use. Put them in boiling water or meat, fish or vegetable broth and cook until until they float to surface, and then another 2—5 min. When cooked you can add the broth, Bay leaf and onion.
Classic only eat dumplings with vinegar, pepper, mustard or horseradish. Can be served with various sauces, ketchup, mayonnaise, sour cream, butter. Sometimes pelmeni are fried after cooking until Golden brown, or fry raw dumplings until cooked. You can also serve the dumplings with the broth in which they were prepared, in the form of soup. Also practiced cooking ravioli in a ceramic dish in the oven.
Origin and etymology
In many cuisines have some similar dishes. In particular, Italy has ravioli and tortellini, in southern Germany in the Swabian kitchen preparing dish maultaschen, in China — tszyaotszy, baozi, wonton and Shui Yao (the famous word dim sum, which in the West often referred to as Chinese dumplings, actually refers to the South China snacks at all), in the Western regions of Russia — sorcerers, in the Jewish cuisine — kreplach, in the Crimea, the dumplings are called each-Tatars or ash-ash, in the kitchens of the peoples of Central Asia, the Caucasus, Tibet and Korea also have the analogues of dumplings (postures, manti, khinkali, momos, Mandu, tushara and chuchvara, dushbara, cosure).
The dumplings were borrowed North Russian population in the middle of the 2nd Millennium ad in the chronicle Perm — the ancestors of the Komi-Zyryans (Perm Vychegda) and Komi-Permyak (Perm the Great). Russian word of Palmáneither is borrowing from the language Komi pelnáJune “ear of grain”: PEL “ear” + nannies “bread” dumplings (also pelmeni, etc.) came first in Vyatka, Ural, and generally in North Russian dialects, and from there passed into literary Russian language.”