Pelmeni, vareniki, khinkali: what is what

Pelmeni are small dumplings made of thin unleavened dough with a filling of raw minced meat that cooks inside the dough. They are boiled and served hot, most often with sour cream, butter or a little vinegar. The name is usually traced to a word meaning “ear bread”, after their shape.

At Pelmeňárna the pelmeni fillings are lamb, beef, pork, chicken and turkey, game, and duck with cranberries.

Vareniki are larger dumplings, usually folded into a half-moon. The fillings are mostly meatless and often already cooked: mashed potato, mushrooms, curd cheese or fruit, so vareniki can be savoury or sweet.

At Pelmeňárna you will find vareniki with mashed potato and onion, potato with truffle or chanterelles, mushrooms, curd cheese with apricots, sour cherries and salmon.

Pelmeni are small, round and always filled with meat. Vareniki and Polish pierogi are close relatives of each other: larger, half-moon shaped, with fillings from potato to fruit. Pierogi are often fried after boiling, vareniki are usually served boiled.

Khinkali are pleated Georgian dumplings with spiced meat and broth inside. Pick one up by the knot of dough at the top, turn it upside down, bite a small hole and drink the broth first, carefully, it is hot. Then eat the rest and leave the knot on the plate.

Sour cream is the classic pairing. Butter, fresh herbs, black pepper or a few drops of vinegar also work well. At Pelmeňárna sour cream is paid separately, and the bistros also offer sauces and fresh herbs.