«I blinded him from what was». Why dumplings — traditional Russian dish

© RIA Novosti / Alexei Mangalapura in photosangelina prepares dumplings in the dumplings Sidorov in Omsk«I blinded him from what was». Why dumplings — traditional Russian dish© RIA Novosti / Alexei Mangalapura the image Bank

In the winter traditional Russian feast is impossible to imagine without hot dumplings. And their modeling is a real ritual in any family, when engaged in business, from small to large. Italian ravioli, Chinese Jiao-zi, Lithuanian stuffed, Central Asian dumplings and Georgian khinkali — all siblings of Russian ravioli.

In any region of Russia the menu are the dumplings. That is why state Duma deputies proposed their inclusion in the world list of intangible heritage of UNESCO. As dumplings have gained such popularity and can be considered a native dish of Russian cuisine — in the material RIA Novosti.

«Ear dough»

The history of dumplings is quite confusing: now no one will undertake to say for sure, as they have appeared. In detail with this issue has been the author of books about the past and present of Russian cooking, Pavel Syutkin. In his opinion, the dish most likely originated in China and was distributed along with traders following the silk road. However, it is likely that the «meat in dough» traveled independently.

The dumplings remained a regional dish of the Ural-Siberian cuisine and gained wide popularity by the mid-nineteenth century. Before them there is no mention in any Russian cookbook.

Member of the Russian geographical society Grigoriev wrote in 1849, «Geographic news»: «Pelmeni» — small bent patties similar to the ear, and is named for-Permian from PEL – ear and nannies – «bread». Stuffed with beef or something else. Commonly «pelmeni» boiled in water and then directly spread on a messy Desk; and take them up with your hands, very rare wooden plugs».

However, despite the variations of «meat in dough», the dumplings stuck in the Russian culture. The expert explains that the dish just got lucky in the second half of the XIX century, the trend of development of Russian cuisine is changing — a return to national roots. Therefore, increased interest in vintage dishes, dining habits, rituals.

«Dumplings responded to the mass of criteria. First, the dish was historic, coming from the depth of centuries. Second, it is technologically advanced, suitable both in home cooking and in catering. Thirdly, cheap, that mattered in light of the mass migration to food of a considerable part of urban residents, workers, artisans, minor officials, and students. Dumplings are simply cooked and served, they did not require special skills of chefs, easily divided into portions,» explains Syutkin.

«Great dumplings and mouth happy»

Today in several regions of Russia the image of the dumplings is used as a business card. So, in Izhevsk in 2015, the festival of dumplings, there’s also a monument to the national dish. And in the city of Miass, Chelyabinsk region opened a Museum. At the entrance stands an original sculpture of a bearded merchant, and a huge dumpling in front of him on a plate. The inscription on the towel: «a Large dumpling and a mouth happy».

«To make dumplings in the list of UNESCO as the heritage of Russian cuisine, we believe, will be fair. Although the original recipe was borrowed, we should not forget that on the Russian earth it managed to preserve and develop,» says chef cafe at the Museum in Miass.

However, chances to get into the list of world intangible heritage of the dumplings are very few. The fact that Russia has not ratified a Convention of UNESCO.

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