Perhaps there are not so many dishes in the world that could compete with dumplings in the number of countries and peoples claiming authorship. In the national cuisines of many peoples of the world there are dishes similar to Russian dumplings, which are called differently and have their own characteristics. But who invented the dumplings, where they were cooked for the first time, is unknown.
In all corners of the earth
Many nations attribute the invention of dumplings to themselves, claiming that it was their ancestors who created this dish. Culinary historians do not agree on the roots of this dish. Archaeological finds confirming the antiquity of this dish are occasionally found in all corners of the earth: in the Far East, in Europe, Latin America.
Dumplings of different countries
Dictionaries say that dumplings are a dish made from minced meat wrapped in dough, boiled in water. The name "dumplings" is not very common, except for Russian, it is found in only a few languages. This makes it even more difficult for us to find the answer to the question of who created the dumplings. Indeed, in different languages the same dish is simply called differently, but in fact it is one and the same.
For example, Georgians from time immemorial have been cooking khinkali, which differ from the usual dumplings only in a slightly larger size, a bundle in the middle and a set of characteristic spices. Residents of Azerbaijan make dyushbara - tiny lumps of dough with meat, which are boiled and served with broth. Dagestanis cook for the holidays kurze, similar to boiled meat pies. In Armenia, guests are treated with borac - rolled squares of dough with meat filling. If you happen to visit Tajikistan, certainly try Khushan - square fried dumplings with lamb.
Loved and always loved dumplings in Europe. When asked who invented the dumplings, many confidently answer: "We!".
Lithuanians cook curlets and sorcerers, Moldovans adore patchinta and werzere (cabbage dumplings). Swedish crockpakor - larger than the usual dumplings, is popular all over the world.
In the Far East, the preparation of dumplings was elevated to cult. There are many beliefs and legends associated with this food. Japanese gedza is served in restaurants around the world.
Tales and legends
In Western Europe there is a belief about a monk who, in one of his hungry years, was lucky enough to get hold of a large piece of meat. Wanting to feed as many people as possible, the good monk chopped up the meat finely, added spices and divided the minced meat into many pieces. He wrapped each of them in a dough cake, and then cooked it. Delicious dumplings then saved many people from hunger.
In Finland, there is a legend that one of the gods of Asgard once conceived to cook a dish of dough and minced meat. However, soon this idea fell into disbelief, and he threw the harvesting to the ground, thereby feeding several villages.
Bread Ear
Many consider this dish primordially Russian. So here dumplings took root and fell in love. Whose dish has become a prototype is also not known for certain, but historians agree that the word "dumpling" is borrowed from the Finno-Ugric language. Initially, it was formed from the words “nannies” - “bread” and “sing” - “ear”. The name "dumplings" is found in Russian sources from the early Middle Ages, and refers to those places where Russian tribes lived near the Finno-Ugric. And the origin of the name can give a hint in finding the answer to the question of who dumplings originally invented and taught them how to cook other nations.
Surprisingly, the ancient dumpling recipe is similar to the modern one exactly the opposite. In the harsh conditions of the North, flour, onions and spices cost a lot of money, but the game was plenty. Therefore, the cake was rolled very thinly, the excess edges were neatly trimmed, but the northerners added more meat filling.
Russian tradition
The first to taste Siberia dumplings. From there, the food spread further until it reached the most remote corners of the country. Honestly, this did not cause much furore, since by that time analogues of dumplings were known in the western suburbs of Russia, and even more so in the East, familiar with the culinary traditions of the peoples of Asia.
But the fact that the delicious dumplings were immediately loved by the common people and the nobility is beyond doubt. It turned out that they are perfectly stored in the cold, and unlike ordinary frozen meat, which was prepared for the winter in bins, the smell of ravioli does not attract thieving predators.
Today, home-made minced meat for ravioli is not made from game, as in the old days, but from pork, beef, lamb, poultry. To make it juicier, add onion, milk, bell pepper to it.
Today, this dish is considered not just tasty, it is a kind of symbol that brings together during sculpting, and, of course, during a joint meal. Well, who invented the dumplings is not so important. Most likely, the truth is somewhere in between. The idea to cook a delicious dish of minced meat wrapped in slices of dough came to many ancient gourmets at the same time.