Talk:Pelmeni

message: 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)
thread_title:  Vinegar 

message: 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)
replies: text: 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)
replies: text:  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)
thread_title:  Pierogi 

message: 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)
replies: text: 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)
thread_title:  Siberian pelmeni customs 

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thread_title: File:Pelmen.jpg Nominated for speedy Deletion

message: 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)
thread_title:  History 

message: 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)
replies: text:  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)
thread_title:  Cannot it originate from Mansi language? 

message: 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)
thread_title:  "particularly good means of quickly preserving meat"