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- The best Russian pelmeni are homemade pelmeni, but nobody has time for that. Mostly, people make them at home for big celebrations like New Year. Otherwise it’s store bought.
- Pelmeni are a must for New Year’s table. The whole family gathers on the evening of 30th of December to make hundreds of pelmeni while watching a Soviet comedy and chatting. Usually, it’s a factory-like process with, say, father cutting out rounds of dough, while mother and grandma fill them up with meat and seal the edges (This is the role distribution in my family, with me in the end of the chain conveniently storing pelmeni in my tummy).
- Traditionally, the filling is made of three kinds of meat: beef, pork and lamb. Nowadays, though, you can find beef and pork mix, beef alone, or even ground chicken as a filling. All depends on your personal preference. If the filling is anything else but meat (potato, cottage cheese, mushrooms, cherries) then you call it vareniki.
- The choice of sauce for pelmeni is as important and sacred as choosing your religion. There are mayo lovers (me included), mustard devotees, people who prefer their pelmeni with diluted vinegar, some like it with sour cream, others place a piece of butter on top or horseradish sauce on side. There are also weirdos who have it with ketchup (big no-no!)
- Pelmeni are a regular item on the menu of both cheap student canteens and upscale restaurants.
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