{"id":1821,"date":"2011-02-08T08:00:41","date_gmt":"2011-02-08T08:00:41","guid":{"rendered":"https:\/\/blogs.transparent.com\/russian\/?p=1821"},"modified":"2014-07-17T14:33:15","modified_gmt":"2014-07-17T14:33:15","slug":"making-russian-pelmeni","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/russian\/making-russian-pelmeni\/","title":{"rendered":"How to Make the Best Pelmeni"},"content":{"rendered":"<p style=\"text-align: center;\">\n<p style=\"text-align: left;\">Do you know that 95% of Russian households have at least one pack of <strong>\u00ab<\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0438\u00bb<\/strong> [pel\u2019meni &#8211; dumplings] in their freezers? \u00a0Ok, I just totally made it up.<\/p>\n<p>But I can\u2019t be too far off since, according to <strong>\u00ab<\/strong><strong>\u0441\u0442\u0430\u0442\u044c<span style=\"text-decoration: underline;\">\u044f<\/span> <\/strong><strong>\u0432 <\/strong><strong>\u0420\u043e\u0441\u0441<span style=\"text-decoration: underline;\">\u0438<\/span>\u0439\u0441\u043a\u043e\u0439 <\/strong><strong>\u0433\u0430\u0437<span style=\"text-decoration: underline;\">\u0435<\/span>\u0442\u0435\u00bb<\/strong> [an article in the <a href=\"http:\/\/www.rg.ru\/bussines\/rinky_2\/72.shtm\">Rossiyskaya newspaper<\/a>] an average <strong>\u00ab<\/strong><strong>\u0440\u043e\u0441\u0441\u0438<span style=\"text-decoration: underline;\">\u044f<\/span>\u043d\u0438\u043d\u00bb<\/strong> [citizen of the Russian Federation] buys and consumes 3.98 lbs of <strong>\u00ab<\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0438\u00bb<\/strong>. This includes <strong>\u00ab<\/strong><strong>\u043c\u043b\u0430\u0434<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0446\u044b, <\/strong><strong>\u0432\u0435\u0433\u0435\u0442\u0430\u0440\u0438<span style=\"text-decoration: underline;\">\u0430<\/span>\u043d\u0446\u044b <\/strong><strong>\u0438 <\/strong><strong>\u0436<span style=\"text-decoration: underline;\">\u0438<\/span>\u0442\u0435\u043b\u0438 <\/strong><strong>\u0441<span style=\"text-decoration: underline;\">\u0435<\/span>\u043b\u044c\u0441\u043a\u0438\u0445 <\/strong><strong>\u0440\u0430\u0439<span style=\"text-decoration: underline;\">\u043e<\/span>\u043d\u043e\u0432, <\/strong><strong>\u0442\u0440\u0430\u0434\u0438\u0446\u0438<span style=\"text-decoration: underline;\">\u043e<\/span>\u043d\u043d\u043e <\/strong><strong>\u0443\u043f\u043e\u0442\u0440\u0435\u0431\u043b<span style=\"text-decoration: underline;\">\u044f<\/span>\u044e\u0449\u0438\u0435 <\/strong><strong>\u0442<span style=\"text-decoration: underline;\">\u043e<\/span>\u043b\u044c\u043a\u043e <\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0438 <\/strong><strong>\u0434\u043e\u043c<span style=\"text-decoration: underline;\">\u0430<\/span>\u0448\u043d\u0435\u0433\u043e <\/strong><strong>\u0438\u0437\u0433\u043e\u0442\u043e\u0432\u043b<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0438\u044f\u00bb<\/strong> [infants, vegetarians and village residents who, traditionally, consume only home-made pelmeni].<\/p>\n<p>An average Russian family buys at least a pack of pelmeni <strong>\u00ab<\/strong><strong>\u0440\u0430\u0437 <\/strong><strong>\u0432 <\/strong><strong>\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u0441\u044f\u0446\u00bb<\/strong> [once a month]. But the heaviest <strong>\u00ab<\/strong><strong>\u0435\u0434\u043e\u043a<span style=\"text-decoration: underline;\">\u0438<\/span> <\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0435\u0439\u00bb<\/strong> [pelmeni eaters] &#8211; <strong>\u00ab<\/strong><strong>\u043f\u0435\u043d\u0441\u0438\u043e\u043d<span style=\"text-decoration: underline;\">\u0435<\/span>\u0440\u044b, <\/strong><strong>\u043f\u0440\u043e\u0436\u0438\u0432<span style=\"text-decoration: underline;\">\u0430<\/span>\u044e\u0449\u0438\u0435 <\/strong><strong>\u0432 <\/strong><strong>\u0431\u043e\u043b\u044c\u0448<span style=\"text-decoration: underline;\">\u0438<\/span>\u0445 <\/strong><strong>\u0433\u043e\u0440\u043e\u0434<span style=\"text-decoration: underline;\">\u0430<\/span>\u0445\u00bb<\/strong> [retired people living in large cities] and <strong>\u00ab<\/strong><strong>\u0441\u0442\u0443\u0434<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0442\u044b\u00bb<\/strong> [college students] &#8211; buy 5-6 times as many.<\/p>\n<p>But I\u2019m not here to talk about <strong>\u00ab<\/strong><strong>\u0441\u043e\u0441\u0442\u043e<span style=\"text-decoration: underline;\">\u044f<\/span>\u043d\u0438\u0435 <\/strong><strong>\u0440\u043e\u0441\u0441<span style=\"text-decoration: underline;\">\u0438<\/span>\u0439\u0441\u043a\u043e\u0433\u043e <\/strong><strong>\u0440<span style=\"text-decoration: underline;\">\u044b<\/span>\u043d\u043a\u0430 <\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0435\u0439\u00bb<\/strong> [the status of the Russian pelmeni market]. I\u2019m quoting all this <strong>\u00ab<\/strong><strong>\u0441\u0442\u0430\u0442<span style=\"text-decoration: underline;\">\u0438<\/span>\u0441\u0442\u0438\u043a\u0430\u00bb<\/strong> [statistics] in hope of persuading you that, in order to further your understanding of<strong> \u00ab<\/strong><strong>\u0437\u0430\u0433<span style=\"text-decoration: underline;\">\u0430<\/span>\u0434\u043e\u0447\u043d\u0430\u044f <\/strong><strong>\u0440<span style=\"text-decoration: underline;\">\u0443<\/span>\u0441\u0441\u043a\u0430\u044f <\/strong><strong>\u0434\u0443\u0448<span style=\"text-decoration: underline;\">\u0430<\/span>\u00bb<\/strong> [the mysterious Russian soul], you must try at least one <strong>\u00ab<\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u044c\u00bb<\/strong> [a singular form of pelmeni].<\/p>\n<p>But don\u2019t you be running to your nearest Russian store! Unless, of course, your nearest store sales fresh <strong>\u00ab<\/strong><strong>\u0434\u043e\u043c<span style=\"text-decoration: underline;\">\u0430<\/span>\u0448\u043d\u0438\u0435 <\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0438\u00bb<\/strong>, meaning their pelmeni are hand-made. It\u2019s not that I\u2019m against workplace automation. It\u2019s just that it\u2019s a long way from one of Russia\u2019s 500 <strong>\u00ab<\/strong><strong>\u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434<span style=\"text-decoration: underline;\">\u0438<\/span>\u0442\u0435\u043b\u0438 <\/strong><strong>\u043f\u0435\u043b\u044c\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u0435\u0439\u00bb<\/strong> [pelmeni producers] to your store. What I\u2019m trying to say is what you pick up in the freezer at your local <strong>\u00ab<\/strong><strong>\u0440<span style=\"text-decoration: underline;\">\u0443<\/span>\u0441\u0441\u043a\u0438\u0439 <\/strong><strong>\u043c\u0430\u0433\u0430\u0437<span style=\"text-decoration: underline;\">\u0438<\/span>\u043d\u00bb<\/strong> [Russian store] is by no means fresh. Good in a pinch, but not the real thing.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: left;\">Instead, try making your own pelmeni. It\u2019s not hard at all, just kind of <strong>\u00ab<\/strong><strong>\u043d<span style=\"text-decoration: underline;\">\u0443<\/span>\u0434\u043d\u043e\u00bb<\/strong> [tedious]. But there\u2019s simply no point in setting out to make pelmeni if you are not making at least <strong>\u00ab<\/strong><strong>\u0441<span style=\"text-decoration: underline;\">\u043e<\/span>\u0442\u043d\u044f\u00bb<\/strong> [a hundred] of them. So turn on some music or call friends over for a pelmeni-making party and let\u2019s roll!<\/p>\n<p>The recipe my mother has followed for years (and that never fails) calls for the following ingredients:<\/p>\n<p><strong>\u00ab<\/strong><strong>\u0414\u043b\u044f <\/strong><strong>\u0442<span style=\"text-decoration: underline;\">\u0435<\/span>\u0441\u0442\u0430\u00bb<\/strong> [for the dough]<\/p>\n<ul>\n<li><strong>\u00ab3 <\/strong><strong>\u0441\u0442\u0430\u043a<span style=\"text-decoration: underline;\">\u0430<\/span>\u043d\u0430 <\/strong><strong>\u043c\u0443\u043a<span style=\"text-decoration: underline;\">\u0438<\/span>\u00bb<\/strong> [3 cups of flour]<\/li>\n<li><strong>\u00ab1 <\/strong><strong>\u0441\u0442\u0430\u043a<span style=\"text-decoration: underline;\">\u0430<\/span>\u043d <\/strong><strong>\u0445\u043e\u043b<span style=\"text-decoration: underline;\">\u043e<\/span>\u0434\u043d\u043e\u0439 <\/strong><strong>\u0432\u043e\u0434<span style=\"text-decoration: underline;\">\u044b<\/span>\u00bb<\/strong> [1 cup of cold water]<\/li>\n<li><strong>\u00ab1,5 <\/strong><strong>\u044f\u0439\u0446<span style=\"text-decoration: underline;\">\u0430<\/span>\u00bb<\/strong> [an egg and a half] &#8211; I have no idea how to measure an egg and a half, so I just take one large egg.<\/li>\n<li><strong>\u00ab1 <\/strong><strong>\u043d\u0435\u043f<span style=\"text-decoration: underline;\">\u043e<\/span>\u043b\u043d\u0430\u044f <\/strong><strong>\u0441\u0442\u043e\u043b<span style=\"text-decoration: underline;\">\u043e<\/span>\u0432\u0430\u044f <\/strong><strong>\u043b<span style=\"text-decoration: underline;\">\u043e<\/span>\u0436\u043a\u0430 <\/strong><strong>\u0441<span style=\"text-decoration: underline;\">\u043e<\/span>\u043b\u0438\u00bb<\/strong> [1 scan tablespoon of salt] &#8211; I just eyeball it.<\/li>\n<\/ul>\n<p><strong>\u00ab<\/strong><strong>\u0414\u043b\u044f <\/strong><strong>\u043d\u0430\u0447<span style=\"text-decoration: underline;\">\u0438<\/span>\u043d\u043a\u0438\u00bb<\/strong> [for the filling]<\/p>\n<ul>\n<li><strong>\u00ab500 <\/strong><strong>\u0433. <\/strong><strong>\u043c<span style=\"text-decoration: underline;\">\u044f<\/span>\u0441\u0430\u00bb<\/strong> [500 grams or meat] &#8211; you can use beef, mutton or pork or a combination of beef and pork.<\/li>\n<li>\u00a0<strong>\u00ab1 \u043b<span style=\"text-decoration: underline;\">\u0443<\/span>\u043a\u043e\u0432\u0438\u0446\u0430\u00bb<\/strong> [1 onion]<\/li>\n<li><strong>\u00ab<\/strong><strong>\u0441\u043e\u043b\u044c <\/strong><strong>\u0438 <\/strong><strong>\u043f<span style=\"text-decoration: underline;\">\u0435<\/span>\u0440\u0435\u0446 <\/strong><strong>\u043f\u043e <\/strong><strong>\u0432\u043a<span style=\"text-decoration: underline;\">\u0443<\/span>\u0441\u0443\u00bb<\/strong> [salt and pepper to taste]<\/li>\n<\/ul>\n<p>Here\u2019s what to do:<\/p>\n<p>Combine dough ingredients in a bowl and mix until the dough is <strong>\u00ab<\/strong><strong>\u043e\u0434\u043d\u043e\u0440<span style=\"text-decoration: underline;\">\u043e<\/span>\u0434\u043d\u043e\u0435\u00bb<\/strong> [of uniform consistency]. Then cover with a towel and let rest for about half an hour.<\/p>\n<p>While the dough is resting, mix the filling. Grind beef in <strong>\u00ab<\/strong><strong>\u043c\u044f\u0441\u043e\u0440<span style=\"text-decoration: underline;\">\u0443<\/span>\u0431\u043a\u0430\u00bb<\/strong> [meat grinder] with an onion. If you don\u2019t have a meat grinder buy ground beef or whatever meat you\u2019re using and grate the onion on <strong>\u00ab<\/strong><strong>\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043b\u043a\u0430\u044f <\/strong><strong>\u0442<span style=\"text-decoration: underline;\">\u0451<\/span>\u0440\u043a\u0430\u00bb<\/strong> [fine grater]. Add salt and pepper to taste.<\/p>\n<p>Next get the dough and <strong>\u00ab<\/strong><strong>\u0440\u0430\u0441\u043a\u0430\u0442<span style=\"text-decoration: underline;\">\u0430<\/span>\u0442\u044c <\/strong><strong>\u0432 <\/strong><strong>\u0442<span style=\"text-decoration: underline;\">\u043e<\/span>\u043d\u043a\u0438\u0439 <\/strong><strong>\u043f\u043b\u0430\u0441\u0442\u00bb<\/strong> [roll it into a thin sheet]. Thin is <strong>\u00ab<\/strong><strong>\u043e\u0442\u043d\u043e\u0441<span style=\"text-decoration: underline;\">\u0438<\/span>\u0442\u0435\u043b\u044c\u043d\u043e\u0435 <\/strong><strong>\u043f\u043e\u043d<span style=\"text-decoration: underline;\">\u044f<\/span>\u0442\u0438\u0435\u00bb<\/strong> [a relative term]. Russian recipes rarely tell you how thin to roll pelmeni dough, but some specify <strong>\u00ab<\/strong><strong>\u0442<span style=\"text-decoration: underline;\">\u043e<\/span>\u043d\u043a\u043e-<\/strong><strong>\u0442<span style=\"text-decoration: underline;\">\u043e<\/span>\u043d\u043a\u043e\u00bb<\/strong> [very thin].<\/p>\n<p><em>Note: this is a very useful construction, especially in <strong>\u00ab<\/strong><\/em><strong><em>\u0440\u0430\u0437\u0433\u043e\u0432<span style=\"text-decoration: underline;\">\u043e<\/span>\u0440\u043d\u0430\u044f <\/em><\/strong><strong><em>\u0440\u0435\u0447\u044c\u00bb<\/em><\/strong><em> [colloquial speech] &#8211; repeating an adjective or an adverb twice to emphasize it, as in <strong>\u00ab<\/strong><\/em><strong><em>\u0431<span style=\"text-decoration: underline;\">\u044b<\/span>\u0441\u0442\u0440\u043e-<\/em><\/strong><strong><em>\u0431<span style=\"text-decoration: underline;\">\u044b<\/span>\u0441\u0442\u0440\u043e\u00bb<\/em><\/strong><em> [very fast], <strong>\u00ab<\/strong><\/em><strong><em>\u0441\u043b<span style=\"text-decoration: underline;\">\u0430<\/span>\u0434\u043a\u0438\u0439-<\/em><\/strong><strong><em>\u0441\u043b<span style=\"text-decoration: underline;\">\u0430<\/span>\u0434\u043a\u0438\u0439\u00bb<\/em><\/strong><em> [very sweet], <strong>\u00ab<\/strong><\/em><strong><em>\u0442<span style=\"text-decoration: underline;\">\u0451<\/span>\u043c\u043d\u0430\u044f-<\/em><\/strong><strong><em>\u0442<span style=\"text-decoration: underline;\">\u0451<\/span>\u043c\u043d\u0430\u044f\u00bb<\/em><\/strong><em> [very dark], etc.<\/em><\/p>\n<p>I don\u2019t believe in \u201cvery thin\u201d. As a great Russian saying goes, <strong>\u00ab<\/strong><strong>\u0433\u0434\u0435 <\/strong><strong>\u0442<span style=\"text-decoration: underline;\">\u043e<\/span>\u043d\u043a\u043e, <\/strong><strong>\u0442\u0430\u043c <\/strong><strong>\u0438 <\/strong><strong>\u0440\u0432<span style=\"text-decoration: underline;\">\u0451<\/span>\u0442\u0441\u044f\u00bb<\/strong>, meaning literally \u201c(the cloth) gets torn where it\u2019s thinnest\u201d. It\u2019s the Russian equivalent of \u201cthe chain is only as strong as its weakest link\u201d.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: left;\">All this is to say that I personally don\u2019t roll my dough \u201cthin-thin\u201d. I do use a small <strong>\u00ab<\/strong><strong>\u0441\u0442\u0430\u043a<span style=\"text-decoration: underline;\">\u0430<\/span>\u043d\u00bb<\/strong> [glass] to cut out the rounds of dough. But don\u2019t cut too many <strong>\u00ab<\/strong><strong>\u0441\u0440<span style=\"text-decoration: underline;\">\u0430<\/span>\u0437\u0443\u00bb<\/strong> [at once] or they\u2019ll dry out. Take the remnants of the dough, roll into a ball, then roll into a thin sheet and repeat (I promised you &#8211; tedious).<\/p>\n<p>As to the size of the pelmeni\u2026 The size does matter &#8211; <strong>\u00ab<\/strong><strong>\u0447\u0435\u043c <\/strong><strong>\u043c<span style=\"text-decoration: underline;\">\u0435<\/span>\u043d\u044c\u0448\u0435, <\/strong><strong>\u0442\u0435\u043c <\/strong><strong>\u043b<span style=\"text-decoration: underline;\">\u0443<\/span>\u0447\u0448\u0435\u00bb<\/strong> [the smaller, the better]. Now put small portions of filling in the middle of each round and pinch the edges close.<\/p>\n<p>Cover the finished pelmeni with a towel while working on the rest of the dough. If you are following my advice and making a few hundreds of them, start freezing them.<\/p>\n<p>Finally, cook fresh pelmeni <strong>\u00ab<\/strong><strong>\u0432 <\/strong><strong>\u043a\u0438\u043f<span style=\"text-decoration: underline;\">\u044f<\/span>\u0449\u0435\u0439 <\/strong><strong>\u043f\u043e\u0434\u0441<span style=\"text-decoration: underline;\">\u043e<\/span>\u043b\u0435\u043d\u043d\u043e\u0439 <\/strong><strong>\u0432\u043e\u0434<span style=\"text-decoration: underline;\">\u0435<\/span>\u00bb<\/strong> [in boiling salted water] for 5-7 minutes. I also love adding some bay leaves and a few whole peppercorns to the water. The pot must be big enough so all the pelmeni float and non stick together.<\/p>\n<p style=\"text-align: left;\">\n<p style=\"text-align: left;\">Just as you are about to <strong>\u00ab<\/strong><strong>\u0443\u043f<span style=\"text-decoration: underline;\">\u0430<\/span>\u0441\u0442\u044c <\/strong><strong>\u0432 <\/strong><strong><span style=\"text-decoration: underline;\">\u043e<\/span><\/strong><strong>\u0431\u043c\u043e\u0440\u043e\u043a\u00bb<\/strong> [pass out] from the mouth-watering smell, your pelmeni are ready. Serve them in their broth with some chopped <strong>\u00ab<\/strong><strong>\u0443\u043a\u0440<span style=\"text-decoration: underline;\">\u043e<\/span>\u043f\u00bb<\/strong> [dill] and <strong>\u00ab<\/strong><strong>\u0441\u043c\u0435\u0442<span style=\"text-decoration: underline;\">\u0430<\/span>\u043d\u0430\u00bb<\/strong> [sour cream]. Or drain and serve with <strong>\u00ab<\/strong><strong>\u0441\u043c\u0435\u0442<span style=\"text-decoration: underline;\">\u0430<\/span>\u043d\u0430\u00bb<\/strong> or a mix of broth and <strong>\u00ab<\/strong><strong><span style=\"text-decoration: underline;\">\u0443<\/span><\/strong><strong>\u043a\u0441\u0443\u0441\u00bb<\/strong> [vinegar] or <strong>\u00ab<\/strong><strong>\u0441\u043b<span style=\"text-decoration: underline;\">\u0438<\/span>\u0432\u043e\u0447\u043d\u043e\u0435 <\/strong><strong>\u043c<span style=\"text-decoration: underline;\">\u0430<\/span>\u0441\u043b\u043e\u00bb<\/strong> [butter] or <strong>\u00ab<\/strong><strong>\u043a<span style=\"text-decoration: underline;\">\u0435<\/span>\u0442\u0447\u0443\u043f\u00bb<\/strong> [ketchup] or <strong>\u00ab<\/strong><strong>\u0430\u0434\u0436<span style=\"text-decoration: underline;\">\u0438<\/span>\u043a\u0430\u00bb<\/strong> [adjika sauce] or other sauces (I\u2019d stay away from BBQ sauce, but that\u2019s my personal preference). <strong>\u00ab\u041f\u0440\u0438<span style=\"text-decoration: underline;\">\u044f<\/span>\u0442\u043d\u043e\u0433\u043e \u0430\u043f\u043f\u0435\u0442<span style=\"text-decoration: underline;\">\u0438<\/span>\u0442\u0430!\u00bb <\/strong>[Bon appetite!]<\/p>\n<p>Have you tried making pelmeni? How many did you make? How long did they last? Share your pelmeni cooking or eating tips here or on our <a href=\"http:\/\/www.facebook.com\/learn.russian\">Facebook page<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<img width=\"350\" height=\"263\" src=\"https:\/\/blogs.transparent.com\/russian\/wp-content\/uploads\/sites\/10\/2011\/02\/DSC09268-350x263.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/russian\/wp-content\/uploads\/sites\/10\/2011\/02\/DSC09268-350x263.jpg 350w, https:\/\/blogs.transparent.com\/russian\/wp-content\/uploads\/sites\/10\/2011\/02\/DSC09268.jpg 600w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p>Do you know that 95% of Russian households have at least one pack of \u00ab\u043f\u0435\u043b\u044c\u043c\u0435\u043d\u0438\u00bb [pel\u2019meni &#8211; dumplings] in their freezers? \u00a0Ok, I just totally made it up. But I can\u2019t be too far off since, according to \u00ab\u0441\u0442\u0430\u0442\u044c\u044f \u0432 \u0420\u043e\u0441\u0441\u0438\u0439\u0441\u043a\u043e\u0439 \u0433\u0430\u0437\u0435\u0442\u0435\u00bb [an article in the Rossiyskaya newspaper] an average \u00ab\u0440\u043e\u0441\u0441\u0438\u044f\u043d\u0438\u043d\u00bb [citizen of the Russian&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/russian\/making-russian-pelmeni\/\">Continue Reading<\/a><\/p>","protected":false},"author":39,"featured_media":1825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[1036,13671,10597,385636],"class_list":["post-1821","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","tag-cooking-russian-food","tag-pelmeni","tag-russian-dumplings","tag-russian-food"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts\/1821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/comments?post=1821"}],"version-history":[{"count":4,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts\/1821\/revisions"}],"predecessor-version":[{"id":6276,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/posts\/1821\/revisions\/6276"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/media\/1825"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/media?parent=1821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/categories?post=1821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/russian\/wp-json\/wp\/v2\/tags?post=1821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}