Talk:Pelmeni

Vinegar
I made a small fix in the article, based on direct experience.

A true pelmeni story. I visited Saratov in 1970s. Walking down a street, I wandered into a liquor shop and was surprized to see that in addition to usual bottled sale, vodka was served in small glasses to be consumed on the spot. I went further, entered a pelmennaya (a cafe that serves pelmeni), ordered some pelmeni, and noticed that each table has a semi-full corked retort-like bottle, the one used to store vodka and called "grafin" in Russian. You may easily guess what immediately came to my mind. I asked "how much" and was surprized even more when I was told it was free! I helped myself liberally,... only to learn that it was vinegar to sprinkle over pelmeni. Mikkalai 22:13, 3 Feb 2005 (UTC)

The page might want to mention that every Russian I've met has insisted that pel'meni made with anything but meat (or generously, fish) are actually vareniki, especially with fruits and sweet fillings. At lake Baikal we were served Omul pelmeni, a real treat.

It might also be mentioned that the Mongolian buuz and bansh essentially correpond to the pozi and pel'meni of at least Siberia (I can't speak for the rest of Russia). — Preceding unsigned comment added by 195.46.121.202 (talk • contribs • WHOIS )

Pierogi
Pel'meni have nothing to do with pierogi. I think mentions of pierogi in the article as something similar to pel'meni are wrong. If there are no objections I'll remove mentions of pierogi. Convex hull (talk) 08:49, 26 November 2007 (UTC)

Pel'meni are the same as pierogi (the Polish version), they are just saltier usually. At least that's my experience - having lived in Russia for a while. Malick78 (talk) 11:48, 20 January 2008 (UTC)


 * I just had some for the first time. Have to say I thought they would be like pierogi but after eating them, much more like Chinese dumpling.  I think it was the leek that put me over the edge.  I think it is the sort of food that can easily be adapted - from raviolo to pierogi to vareniki to pelmeni to dumpling. Richardson mcphillips (talk) 02:13, 13 February 2017 (UTC)


 * I got the following boundaries in Moscow:


 * If it has specific "ear-like" shape or looks like a rose made of flour -- it's "pel'men" type.
 * If it's half-round -- it's a varenyk.
 * If it's "pierogi" straight outta Polish cookbook -- it's a varenyk again.
 * The thing is, "pirog" word in Russian is a false friend and it refers to big, full-pledged cake-sized pies (even a small pie, "pirozhok" in Russian, is supposed to be larger than pierogi dumpling). Uchyot (talk) 15:51, 31 May 2021 (UTC)

Siberian pelmeni customs
The article states that serving pelmeni in soup or "unstrained" is considered in poor taste in Siberia. This is not at all the case, in most cases guests are asked by the cook how they want them served: with or without the water; plenty of Siberians (from Omsk, at least) prefer their pelmeni afloat. Furthermore, for the younger generation it is customary to add ketchup or mayonnaise to the broth - which one could argue would be considered unorthodox - but even to this the Siberians usually have an indifferent attitude. (Snaporaznik (talk) 13:20, 19 March 2009 (UTC))
 * If you can provide some references for these interesting statements, I will gladly incorporate the new facts in the article. Thank you. --Zlerman (talk) 13:38, 19 March 2009 (UTC)

Know all readers wiki, pelmeni - NOT A RUSSIAN dish, a Finno-Ugric. —Preceding unsigned comment added by 217.66.146.108 (talk) 18:18, 28 February 2011 (UTC) Not correct. Finno-Ugric nation is a part of Russia.

Unfortunately... ( --Jugydmort (talk) 19:09, 31 August 2011 (UTC)

History
It's extremely unlikely that the pelmeni suddenly popped up in Moscow. If you take Jiaozi and simplify it by removing all vegetables, you get pelmeni. Fact is, it's a Finno-Ugric word and has no meaning in Russian, confirming that it came to Moscow from the east. The black pepper argument also confirms this as black pepper originates from southeast Asia and the northern Chinese (who ate more wheat than rice) would've had access to it (but not Russians at the time). Alepik (talk) 03:32, 25 November 2013 (UTC)

Cannot it originate from Mansi language?
Why this content removal? Dal's dictionary is a reliable source. And one can check it here: паль means "ear" and нянь means "bread" in Mansi language. --Off-shell (talk) 17:19, 27 August 2015 (UTC)
 * Vasmer said nothing about Mansi.
 * In Mansi there is not the word paĺńāń per se.
 * The Mansi ńāń is rather a borrowing from Komi (see Школьный этимологический словарь коми языка, 1996, с. 144).
 * The Mansi were rather fishers and hunters, they introduced bread resently (probably from the Komi).
 * The Mansi live from the Asian side of the Ural mountains, while the Komi and Udmurts are much closer and have had bread culture. Pelmeni have been particularly a Permic dish.
 * No, Dal is not a reliable source concerning etymology.--Lüboslóv Yęzýkin (talk) 07:00, 28 August 2015 (UTC)
 * OK, sounds reasonable (except item 5, since such filled dumplings probably migrated from China to Europe). --Off-shell (talk) 21:41, 29 August 2015 (UTC)

"particularly good means of quickly preserving meat"
how so? The meat is ground and cooked, which can be done without being in pelmeni. Freezing is a means of preserving, yes, but is it worthy of remark? by the way, what is the singular? If I have a bowl of pelmeni and put one on a plate, what is on my plate?--Richardson mcphillips (talk) 02:11, 13 February 2017 (UTC)

Nice discussion. However, just like potato chips, no one can eat just one. However, if you want to go there, have one "pelmen" and go hungry.Федоров (talk) 23:04, 14 March 2017 (UTC)