|Place of origin||Russia|
|Region or state||Siberia|
|Main ingredient(s)||Dough: flour, water, sometimes eggs
Filling: minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms
The filling can be minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms. The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork. Pelmeni in Perm (west of the Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkraut instead of meat. Various spices, such as black pepper and onions, are mixed into the filling.
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 Moscow (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 the long winter months.
Pelmeni belong to the family of dumplings, and are related to Ukrainian vareniki and Polish pierogi. In the United States and Canada, the term pierogi or perogis is often used to describe all kinds of Eastern European dumplings, regardless of the shape, size, or filling. Pelmeni are also similar to Mongolian buuz, Chinese jiaozi (Cantonese gaau) or Chinese húndùn (Cantonese won ton). They are cousins to the Turkish and Kazakh manti, the Nepalese and Tibetan momo, and the Uzbek chuchvara. The main difference between pelmeni and momos is their size—a typical pelmen' is about 2 to 3 centimetres (0.79 to 1.2 in) in diameter, whereas momos are often at least twice that size.
The most important difference between pelmeni, vareniki, and pierogi is the thickness of the dough shell—in pelmeni 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 Ukrainian 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.
Pelmeni can be kept frozen for long periods of time with little loss of quality or flavor, and the water they are boiled in is useful for making soup.
Regional differences 
In Siberia, pelmeni are traditionally frozen outdoors in the winter and treated as preserved food. Hunters or explorers heading into the taiga would carry sacks of frozen pelmeni with their provisions as easily cooked, nonperishable food. Pelmeni can be stored frozen for a long time and they are prepared immediately before eating by boiling in salted water until they float, and then two to five minutes more. Regional differences exist in the boiling of pelmeni. In the Urals, they are always boiled in water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth. The cooked pelmeni are served on their own or topped with melted butter or sour cream. Mustard, horseradish, tomato sauce, and vinegar are popular, as well. Some recipes suggest frying pelmeni after boiling until they turn golden brown. Pelmeni can also be served in a clear soup, although in Siberia this is considered poor in taste and pelmeni are carefully strained before serving.
Packed frozen, pelmeni can be found in Russian and Ukrainian food stores, as well as everywhere Russian communities exist. Packets of frozen pelmeni are usually labeled "Siberian pelmeni" because of the Siberian practice of storing and transporting pelmeni in frozen form. Store-bought pelmeni are made on industrial machinery, much of which is made by Italian companies such as Arienti and Cattaneo, Ima, Ostoni, Zamboni, etc. These pelmeni usually weigh around 15 grams (1/2 oz) each and look like a larger version of tortellini, which is why, for industrial production, Italian pasta machines are commonly used. Pelmeni are also commonly made at home. The easiest (if somewhat laborious) way is simply to make them by hand; many cooks use specialized "pelmeni makers", which are essentially molds that resemble muffin pans or ravioli molds, allowing one to quickly make a few dozen pelmeni out of two sheets of dough and a quantity of ground meat.
See also 
|Wikimedia Commons has media related to: Pelmeni|
- Step-by-step instructions for preparation of pelmeni, with photographs (Russian)
- Recipe for Ural pelmeni on pelemeni.ru (Russian)
- Various fillings for pelmeni from Perm in Siberia (Russian)
- Dal Dictionary on-line derives the etymology of pel'men' from pel'=ear and nan'=bread in Komi and Mansi (Vogul) languages. This may be why pelmeni are called uszka ("ears") in Poland.
- Pelmeni from SRAS – School of Russian and Asian Studies, California
- 'Пельменів не буде — будуть равіолі?' (Ukrainian)
- Siberian pelmeni on pelemeni.ru (Russian)