Origin and History
The word pelmeni is derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in China (thus explaining the use of spices such as black pepper, which are not native to Russia and had to be imported) and were carried by the Mongols to Siberia and the Urals, from where they gradually spread as far as Eastern Europe. Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during long winter months.
Pilmän (the Tatar equivalent of pelmeni) are a traditional dish in Tatar cuisine, where they have always been served with clear soup.
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