Recipes and some culture too – bon appétit
Though it was born in the far frozen reaches of the tiga, Pel’meni warms hearts and tummies all over Russia and the
countries that used to be part of the Soviet Union. It’s Russia’s answer to fast food; real workers chow down at pelmennaya (pel’meni parlors). Pel’meni is food for the masses, but not mass-produced. No canned pel’meni by Chef Boyar. Students of Russian history may remember the boyars were the landed gentry class during Moscow’s formative years.
In permafrost regions, pel’meni were made in quantity, frozen and stored outdoors in sacks slung high away from dogs or other scavangers, then cooked as needed. We can imitate those resourceful Siberian cooks by freezing the pel’meni on a tray and putting them in resealable freezer bags or containers to be cooked later. Pel’meni can also be prepared and served immediately, but purists insist that pel’meni should be frozen before…
View original post 883 more words