What is the difference between dumplings and dumplings? Both dishes are very common in Russian cuisine, they are distinguished by a rich selection of recipes and an interesting flavor range. They fit perfectly into the everyday menu, but also look decent on the festive table. Especially if you make the original presentation.
So what is the difference between dumplings and dumplings? Most people assume that dumplings are exclusively a meat dish. While dumplings can be with any filling, including sweet. Some may delve into the subtleties of the origin of both dishes and recall that dumplings are part of the national Russian cuisine, and dumplings came to our country from Ukraine. But both will be wrong. Let's try to dispel all myths and misconceptions.
The origins
Russian origin of dumplings is a myth. And dumplings appeared for the first time not in Ukraine. In fact, both dishes have oriental roots clearly traced by historians. And today, most experts agree that dumplings came to our kitchen from Asia. And Ukrainian dumplings are a national adaptation of one of the Turkish dishes. But today, both dishes have taken root in the traditional culinary of both countries.
Dough
How are dumplings different from dumplings? Gourmets and connoisseurs of good cuisine will immediately note that the difference is in the proportions of the dough and the filling. In dumplings, the dough layer should be thin - not like paper, but the filling more often prevails. The optimal proportions are 50/50. Whereas in dumplings the ratio is usually different, and there is more dough than the fillings.
In dumplings, the dough is always fresh. Whereas for the preparation of dumplings, both fresh and yeast are used.
Content
The main misconception associated with these dishes is that they have different fillings. Then how are meat dumplings different from dumplings? In addition, we must not forget that in many recipes dumplings featured stew and sauerkraut, boiled potatoes, salted lard, cracklings and other ingredients. We must not forget about non-traditional fillings for this dish. So, in restaurants you can find fish dumplings, including red and other delicious fish. And also with seafood filling.
Dumplings are also different. Favorite bags of dough with potatoes, sweet and salty cottage cheese and cherries do not surprise anyone. But at the same time there are dumplings with mushrooms and chicken and in general with any kind of meat - pork, veal, beef, duck breast, etc.
The thing is that dumplings are made from raw minced meat. And for dumplings use boiled or stew minced meat.
Size and portion
What is the difference between dumplings and dumplings? Everyone knows that they are of different sizes. The standard diameter of a circle of dumplings dough is approximately 3 cm. Of course, there are large specimens, and babies, intended mainly for children. The dumpling has more parameters - its length is often 6-7 cm, and in width it is usually a little narrower - 3-4 cm.
Because of this, there are always more dumplings in the portion than there are dumplings. At the same time, there are no standards in the food service, exactly how many of them should be - each cafe and restaurant sets its own norm based on the size of the blanks. And if the dumplings when serving in a plate will be clearly more than a dozen, then in one serving of dumplings, there are from 4 to 8 pcs.
But here everything is not so clear. Recently, restaurants offer only mini dumplings, for one bite, like dumplings. This is due to the aesthetics of eating in public places, so the size of the products is almost equal.
The form
Another answer to the question of how dumplings differ from dumplings is the form. The first are cooked in the form of traditional crescents, often with a pigtail or curly tucks along the edge for a more attractive appearance. The second - in the form of classic "ears". As a result, not a single person will confuse these dishes.
Change and feed
Dumplings are almost always the main course. Still, they are very nutritious. And even when they are served with broth, in the form of a substitute for soup, after such a meal it is quite difficult to eat a full second course.
Dumplings are rarely served in broth, so they do not often get on the table as a first course. More often this is the second shift - when the filling is not sweet. If the dumplings do not contain meat and other animal products, then they can be served even to a lean table.
And of course, sweet dumplings are served as a hearty and hot dessert.
Traditional serving of dumplings - with sour cream, vinegar or butter. Or in broth, with herbs. Dumplings served with butter and sour cream, sweet - with sour cream and honey.
Interesting facts about dumplings and dumplings
- In Russia there was a variant of dumplings - kundyum. The dough was brewed in a mixture of oil and water, porridge with mushrooms was taken as the filling. The sundries were first baked and then cooked in mushroom broth.
- Dumplings and dumplings have a lot of relatives in other countries. Almost every area has its own version of the filling test. The most famous of them are Georgian Khinkali, Asian Manti, Italian Ravioli and Tortellini, Chinese Wonton, Azerbaijani Gyurza and Dyushbara, Jewish Kreplach and German Multhashen.
- Contrary to popular belief, dumplings and dumplings are moderately high in calories. For example, in 100 g of cabbage - only 100 kcal, in beef - about 200 kcal. Additional calories are added through fatty sauces, frying, adding oil. In addition, few eat up only 100 g. Because there is no power to limit yourself when it is so delicious!