Все о ПЕЛЬМЕШКАХ

What will an average Russian cook for himself for lunch or dinner, if you need to be quick and have nothing to do? Most likely, he will go to the freezer and cook dumplings. And most likely, they will be purchased, about which you can often hear all sorts of nasty things. What are they made of? And what do they do to our health? Udmurtia is considered to be the birthplace of dumplings. In February, a festival was held here for the 9th time, with the loud name of World Dumpling Day. They were decorated with ice slides, used as a filling in a children's fishing. On postcards, they poked a fork at the composer Tchaikovsky, a native of Udmurtia. It was necessary to test your strength in the sport invented here, foreign pain, foreign Udmurt medicine. The annual supply of 50 kilograms of dumplings was held in the People's Lottery. And, of course, the culmination of the holiday is a race, in which whole families fought for a bowl of freshly cooked dumplings. They were handed over to the winner right at the finish line. As historian Tatyana Shklyaeva says, such a gift is not accidental. We were going to have a big bowl. The bigger the family, the bigger the bowl. And they were distributed to each member of the family. But you had to eat until the end. On the holiday, you could try colorful dumplings with different fillings – pumpkin, radish, meat and vegetables. My favorite is in bread pots with broth. According to one of the versions, they started not to drink and immediately freeze dumplings, because it's the perfect way to store them. Cossack Sergei Stroganov, he is a member of the People's Lottery and maintains order, and at the same time tries dumplings, says that earlier in the villages they were made almost in industrial quantities. They were stored in bags in the sheds. If they didn't get a bag of dumplings, they would go somewhere to work. They would boil them in the field. On the fire? Yes, on the fire. It's much easier. It's a convenient food. There was also a special camping device – a samovar-dumpling maker. It can be seen in the museum in Pungur, a neighboring Perm region. A bowl with slots was inserted inside, where dumplings were boiled in water heated from snow. They usually took a can of beer with them, ordinary cones, well-dried. Two main components, which I talk about all the time, are vitamin D and omega-3. When they are not enough, the appearance, mood, and autumn colds suffer, and it's easier to pick them up and treat them longer. If you don't often eat fatty sea fish, which fulfills the deficiency of both of these elements, then you can use supplements. The dosage is selected individually and depends on the level of vitamin D in the blood, which you will be given exactly after the test. The average dose for an adult is 2,000 international units per day. Now the brand Vitamil, which I regularly tell you about, has a profitable offer. Vitamin D in the optimal dosage, in combination with omega-3 capsules. Vitamil chooses the best production in Russia for the production of supplements. And this means that you can be sure of quality control and all the necessary certificates and licenses. And also, due to the fact that the production is located in Russia, vitamins and microelements are quite affordable and easy to purchase. Look for links in the description under the video. Of course, they made whole families. Sometimes they sang songs, as my grandmothers from the village of Buranovo showed me. A team that became famous all over the world thanks to the performance of Russian and foreign hits in the Udmurt language. You can't make dumplings without a song, right? Let's sing our old song. Each grandmother has her own mission here. One kneads, others roll, the third kneads. The filling is traditional, cabbage meat. Cabbage is thrown there. Can I use fresh cabbage? Yes, you can. More onions. To make it juicy? Yes. In the past, this dish was called pelnyany. In the Udmurt language, it means a bread ear. And it looked like a crescent. A lot of raw rye flour was added. The size was often made much larger than it is now. And the dough on the edges was not completely pinched, leaving a hole. When you cook, the broth comes in here. And it becomes juicy. And this broth is cooked together. And the taste of the dumplings is also completely different. Here is a table. Pinch and leave a little. Yes. And then... Give me a beautiful plate. And then like this. That's it. Not a tricky science. With meat, this is rather a festive option. Much more often in reality, they cooked what the chef Ivan Volkov showed them. Dumplings with rye. His grandmother did the same. Initially, the recipe arose, of course, from poverty. The grated rye must be fried with onions and carrots. The smell can sometimes be deadly. But all the bitterness evaporates and then does not interfere. Well, there is such a neutral taste, and there will be little satiety from it. Meat dumplings win. In any case, this is interesting as a historical export. But with ordinary meat dumplings, Ivan came up with cooking what became a hit menu in his restaurant. Salad. I tried to fall asleep after a 13-hour shift, probably. We had dumplings for a week. Immediately in my head I thought, what can I come up with? Well, I understand that cold snacks from dumplings probably won't work here. Salad. Well, why, I think, no. Salad with dumplings. The idea was very popular with visitors. Ivan cuts cucumbers, tomatoes, radish, adds lettuce leaves, seasons with mayonnaise-mustard sauce, and puts fried dumplings in a deep-fryer. Sprinkle with grated suluguni cheese. It turns out very similar to Caesar, only instead of empty crackers, there is something much more meaningful and native. If you put here not just dumplings, but dumplings with shrimp, then you can double the cost of this dish. Well, of course. And in Izhevsk dumplings, opened by the brothers Dmitry and Alexey Kononov and their mother Olga, visitors are offered more than 20 fillings. We make different types of dessert, vegetarian dumplings. This is a cucumber with a pumpkin, this is a banana with carrots. That is, the creative process is going on. Here they make black with African salmon, red with beets, add dill to the dough. All for the sake of diversity. For those who do not eat meat, there are dumplings with lentils and celery, red beans and green onions. Why exactly dumplings? Well, because we studied the market. At the time when we opened in 2014, shawarma, pizza, burgers were just overflowing. That is, all this was already enough. We looked around and looked, but there were no dumplings. In general, the relatives of dumplings are eaten all over the world. Georgian khinkali. Azerbaijani dushvara. Italian ravioli. Japanese gyoza. Chinese dim sum. In Russia, there are a lot of regional versions. Ural dumplings, of course, exist and there are many recipes. This is in our DNA. Chef Rodion Andrianov from Yekaterinburg, as he says, based on the collected historical data, prepares a modern version of the dish. This is Ural filling. We have a lot of mushrooms. In tradition, in winter they always eat sauerkraut, sauerkraut vegetables. And we decided to combine it. He fries onions with carrots, adds mushrooms, sauerkraut, and stews. The dough is brewed in boiling water, lets it rest and sculpts the Ural ear. Boil for a minute, grease with butter, add sour cream and bake in a wood oven. This is served in small portions, for a lot of money. The dumplings in this recipe are included in the set of a famous Moscow restaurant, along with other variations from different regions of Russia. And it costs 6,500 rubles. As for where the real homeland of dumplings is, everything is covered with cancer. Scientist and historian William Pakhlepkin writes that the dish existed among the peoples of the North-East of the European part of Russia, Permyakov, Komi, Utmurts, as well as Siberian Tatars, but does not exclude the Middle Asian origin. In literature, dumplings are first mentioned in 1842 in the book by the writer Ekaterina Avdeeva, as a Siberian dish. But in fact, 200 years before that, in our historical literature, such words as kundyum and kundyubka are mentioned. That is, in fact, the same dumplings, only with a lean filling. Therefore, the technology of making such a dish has been known at least since the time of Ivan the Terrible, or maybe even earlier. They were also called Russian ears, and shurubarkas. But it was the Utmurts, with their neighbors Mansi, who brought the word pelmen to the Russian language. The origin of the word pelnyany is indicated, for example, by the dictionary of Dalia. This name was finally established only by the middle of the 19th century. And the pelmeni continue to be made, sometimes making them happy, a surprise. A piece of paper, a note, with wishes. Here, closing a wish, and again a dumpling, as a dumpling turns out. And then you can even read it? Yes, yes. We wrote a lot. We were still young. Well, of course, we opened champagne, and that's it. And we drank, and they all swallowed. What you wrote down. Notes? We swallowed notes. Fun with you, fun. Unfortunately, surprises in purchased pelmen are not only pleasant. News about unusual finds are appearing on the network. In Irkutsk, a pensioner found cotton wool inside, and in Novosibirsk, a cockroach. In Samara, a nail was found. The year before last, store pelmeni were included in the list of the most low-quality socially significant goods according to the Russian system of quality. Since then, as reported by the same organization, more than half of the manufacturers have corrected themselves. But the problem is not only in the filling. Sit down, sit down. Pelmeni. He doesn't react to sacred things. The star of the popular series about students, Konstantin Shilyagin, recently visited the future artists in the dormitory of Gitis and was surprised how they look in pelmeni. And the fact that they are blinder than you, who is to blame? It is immediately clear that you have not lived in a dormitory for a long time. Why? Because the dormitories do it like this. Like this? Wait, yes? Well, come on. I'm afraid that it will work out. Jokes are jokes, but moldy pelmeni can be dangerous. After all, it is not known how many products lay defrosted and could go bad. We bought four samples of famous brands. Near Gorky, Upalych, Ploshkarev, Sibirskaya Koleksiya and one by weight. And sent them for microbiological analysis to the laboratory. Did you find anything bad? The results are very soon. Be sure to wait. There is still a lot of interesting and unexpected ahead. This is Live Food. A program in which I, Sergey Malozyomov, find out what is harmful and what is useful. How to treat pelmeni. Secrets of choice and culinary secrets. In the final part of our investigation of the week. At the beginning of the program, we visited the pelmeni festival in Udmurtia. We found out that in the old days, when meat was a luxury, cabbage and radish were often used as a filling. And we saw how modern cooks rethink recipes. We also doubted the quality of the purchased options and sent several samples for analysis to the laboratory. By the way, there are also those who eat pelmeni raw. For example, Elizaveta from Udmurtia ate frozen bread covered with some kind of pate. That is, you don't really feel the taste of pate, but you understand that it is delicious. Just delicious. But is it safe to do so? What did the microbiological analysis show? Let us remind you that we sent samples of famous brands to the laboratory. Nizhniy Gorki, Upalych, Lashkarev, Siberian Collection and one by weight. All pelmeni have successfully passed the test. But still, we do not recommend eating pelmeni raw. The meat filling is already painfully rapidly deteriorating and sensitive to food disorders. But if you cook, why not? Even dietitians do not particularly object to pelmeni. They say a lot of protein is not bad. That is, 200 grams of pelmeni is a dish that will fill us with the necessary amount of calories and plus it will give a good feeling of satiety, but will not lead to overeating. One famous TV doctor once said, or rather said, that you should not eat pelmeni with vinegar. Allegedly, it does not allow starch to split, and we get fat. Our experts do not agree with this. Of course, from a scientific point of view, there is no explanation for this theory. Because, as we understand, everything we eat, all food, should still dissolve in our body to the initial units. That is, to amino acids, to glucose monosaccharides and to fatty acids. From my point of view, this is more desirable, which comes out effective. Only moderation will save, as usual. And it is important, of course, to cook deliciously. Chef Grigory Kalinichenko takes the advice of his grandmother Siberian and complements it with secrets by burning bay leaves for more aroma. But the most interesting begins when the water boils. In general, as per the recipe, it was three glasses, that is, three times 200 grams of cold water. This is a secret Siberian way of cooking. As soon as the water boils, it is cooled. The dough eventually remains dense, and the filling is juicy. Pelmeni from the same pack, of course, clearly lost. They were much softer, and this is not a plus. You have opened a new universe for me. When the dough is dense, it is a completely different Kalinkor. You know, I bow to your grandmother before this experience, which is embedded in the recipe. It is important not to overcook. And also, the 6-minute recipe is gaining popularity in the network for those who are in a hurry or do not have a stove at hand. In order to salt, pepper and pour boiling water, another 5 minutes in the microwave. The idea for a hopeless situation is not bad, although in the end it took us not 6, but 8 minutes. Well, you can still safely for another 5 minutes. No, the filling is ready. Due to the microwave, it is dense, but the dough is unpleasant. If we talk about frying, there are also different options. For example, you can send already boiled dumplings to the frying pan. They cook quickly, absorb less oil, and we liked the taste. But there are also those who prefer to fry the dumplings raw for maximum crunch. Manufacturers even began to release special options for frying with corn starch in the dough to give a crust. We, however, did not notice a significant difference between ordinary cheese dumplings and dumplings with water. And literally for a minute leave under the lid. Well, the juice is more. The dough is much softer, that is, you do not get injured. In general, it's just a difference of 40 grams of water in one minute over the plus of the frying pan. No, in the chef's brain there is a difference. Another innovation. In stores you can find a portion of dough with a special coating. We tested it together with grandmothers from Buranovo, who took the test so seriously that they even tried everything for soup. Hard. Those circles that were in the packaging on top were badly sculpted, dried up, but then it went better. And in general, the semi-finished product coped with its task. Gifts and taste? Imported. Good, yes. Good. Soft. Boils faster. Normal for city life. Of course, yours is better, because there is still something to chew in the dough. Yes. This is rye. And the last one. Many people like to eat dumplings with broth. Is it useful? Dietitians approve. Calories here are less than in ordinary meat so liquid from dumplings is suitable for people with cardiovascular diseases. There will not be many extractive substances, there will not be many chicken bases, so you can eat it without fear of complications. Another idea. Dumpling soup. For example, Irina Andrianova from the Moscow region prepares it. My husband loves dumplings. No matter what I cook. So, I decided to diversify his dumpling life and came up with a soup. Boiled water, we put potatoes there. Then carrots, after 20 minutes wheat flour, another 10 minutes frozen dumplings. It turns out an interesting dish that children eat with pleasure. By the way, Irina used homemade dumplings for the soup. The head of the family, Evgeny, started a tradition of collective cooking on Saturdays. This is a great chance to spend time with the family, take children away from gadgets, have fun, and then eat deliciously. The family is like a treasure that unites and invites to a joint journey on the time machine. Somewhere to the ancestors, who were sitting or drinking in the same way.