page_title: Pelmeni
section_title: Differences
hierarchical_section_title: Pelmeni / Differences
caption_attribution_description: Español: Pelm'enyРусский: Приготовление пельменейEnglish: Preparation of pelmeniالعربية: مكرونه الرافيولي الروسيه한국어: 러시아 라비올리
context_page_description: Pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.
  The debate about the exact place of origin is still active, with Ural and Siberia both maintaining strong claims. Pelmeni have been described as "the heart of Russian cuisine."
context_section_description: Pelmeni belong to the family of dumplings, and are related to Ukrainian varenyky and Polish pierogi. In the United States and Canada, the term pierogi or perogies is often used to describe all kinds of Eastern European dumplings, regardless of the shape, size, or filling. Pelmeni are also similar to Mongolian bansh, Chinese jiaozi (Cantonese gaau) or Chinese húndùn (Cantonese wonton). They are cousins to the Turkish and Kazakh manti, the Nepalese and Tibetan momo, the Uyghur and Uzbek chuchvara, the Korean mandu, the Japanese gyoza, the Italian tortellini and ravioli, and Swabian Maultaschen. Somewhat similar are the fried or baked empanadas encountered in Hispanic-influenced cultures.
  The most important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni and vareniki this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from vareniki and Polish pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
  The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
caption: Preparation of pelmeni
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