TV show Ural dumplings ABC of Ural dumplings

Description of preparation:

Dumplings came into Russian cuisine from the late 14th to early 15th centuries.
from the Urals. In ancient times, dumplings had ritual significance among the inhabitants of the Urals, being a symbol of sacrifice for all types of livestock. Therefore, the traditional Ural meat filling consists of three types of meat - beef, lamb and pork, which are combined in a strictly defined proportion: 45% beef, 35% lamb and 20% pork. Preparation: Sift the flour into a large bowl, make a well in the center and pour in water, add 1/2 egg and salt. Knead the dough, cover with a napkin and let stand for 20-30 minutes. Pass all three types of meat through a meat grinder 2 times with a minimum size grill, along with butter and nutmeg. Season the resulting minced meat with salt and pepper and mix. Add cream and chopped onion. Stir again. Roll out the dough into a long, but not very thick strip. Cut the strip into pieces and roll them into thin flat cakes. Place about 1 teaspoon of minced meat in the center of each flatbread. Pinch the edges. Beat the remaining egg in a bowl and brush the dumplings with it. Place the dumplings on a floured baking sheet and place in the refrigerator. Steam Ural dumplings for 10 - 15 minutes. To prepare the seasoning, mix grated garlic, oil, vinegar, salt and pepper. Serve with dumplings. Purpose: For lunch / For dinner Main ingredient: Meat Dish: Hot dishes / Dumplings Geography of cuisine: Russian cuisine / Ural cuisine

“Sound genocide”: the number of “Ural dumplings” about the “Jewish courtyard” conquered the Network (VIDEO)

Kaleidoscope

Show Business

19 February 2020, 12:12 | Author: Ivan Rutov

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The artists of the group presented their vision of the life of Odessa Jews.

The artists of the popular show “Ural Dumplings” Roman Postovalov, Ksenia Korneva, Alexander Popov and Artem Pshkin presented a production in which they shared their vision of the life of Jews in Odessa.

According to the plot, an ordinary Odessa courtyard has its own life in full swing - a woman (Ksenia Korneva) is hanging up laundry, a boy is playing the violin, two neighbors (Roman Postovalov and Alexander Popov) are trying to play chess, but they don’t like the “cacophony” coming out from under boy's bow. Against this background, men continually enter into verbal confrontation with Ksenia Korneva.

“Semyon Lazarevich, if you talk so badly about my child, he will play like that at your funeral,” said Ksenia Korneva.

“Sima, I’m for God’s sake to attend if it’s free. I just beg you, put me in the last row,” commented Roman Postovalov. At the same time, he calls the boy’s game “sonic genocide.”

At some point, a policeman (Artem Pushkin) appears on the stage. He says that residents of neighboring houses complain about creepy sounds coming from this yard.

“And some kind of, excuse me, tsunami happened that such a busy gentleman came to us straight from the internal organs?” – asks a neighbor played by Alexander Popov who came to a game of chess.

“The thing is, gentlemen, that yesterday some criminals stole a piano from a neighboring house,” says Pushkin.

To this, Postovalov, putting 100 rubles in a folder for the law enforcement officer, asks him, if the thief is caught, to tell him about “an excellent option for the violin.”

When the policeman leaves, Korneva, unable to withstand the pressure, asks the boy with the violin to leave, but Postovalov’s “daughter” comes in his place with a recorder.

“Stage clear,” the man calls her.

The girl also begins to make eerie sounds, and Korneva again calls her “son” into the work, and both young musicians begin to extract eerie sounds from their instruments.

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Publication from Ural Pelmeni (@ural_pelmeny) February 17, 2020 at 8:20 PST

Subscribers appreciated the actors' humor.

“Each miniature of the “dumplings” is unforgettable! Thank you all, guys! Further creative success to the entire team!”, “Roman, Alexander, bravo! In my opinion, these are the most beloved Jews of our country!”, “I adore them! We want more Jewish humor!”, “One of my favorite numbers!”, “Masterpiece! I’m watching it for the third time,” users admire.

Previously, TopNews wrote that Andrei Rozhkov showed the “Ural Dumplings” artist in an indecent form on video.

Follow the events of the day in our public account on Telegram

Ingredients:

flour - 2 cups (dough)
egg - 1 piece (dough)
water - 3/4 cup (dough)
salt - to taste (dough)
beef - 150 grams (minced meat)
pork - 150 grams (minced meat)
lamb - 120 grams (minced meat)
butter - 50 grams (minced meat)
nutmeg - 2 grams (minced meat)
cream - 2-3 tbsp. spoon (minced meat)
onions - 1-2 pieces (minced meat)
salt and ground black pepper - To taste (minced meat)
garlic - 3-4 cloves (seasoning)
butter - 2 tbsp. spoons (seasoning)
vinegar - 3 tbsp. spoons (seasoning)
salt and ground black pepper - To taste (seasoning)

Number of servings: 10

The correct recipe for Ural dumplings

Photo: Andrey ABRAMOV

We have become lazy. We don’t bake cakes, we don’t make dumplings. Remember how it used to be: at the kitchen table - grandmothers, mothers, granddaughters. Someone rolls out the dough, squeezes out thin circles with a glass, someone sculpts it, and someone puts dumplings on cutting boards sprinkled with flour, and out in the cold!

Maybe there are at least some sculptors left in the village? Wherever there are, even in the outback these days people run to the store for dumplings. Only there they sell not stamping, but real quality! This could be seen at the traditional gastronomic festival “Ural dumplings on St. Nicholas the Winter”, which took place in Chelyabinsk.

Forty participants - entrepreneurs from different parts of the region - brought frozen food to the festival - dumplings, dumplings, pancakes, cheesecakes, pies. Visitors crowded around the tents with disposable plates, getting burned, devouring steaming dumplings and dumplings in the frost. With beef and lamb, beef and pork, beef and chicken, with potatoes and cabbage, cherries, honey mushrooms and potatoes.

Fans of Slavic culture teach a boy blacksmithing.

Photo: Andrey ABRAMOV

“We came from the village of Mirny, Uysky district,” says entrepreneur Natalya Kopyrina. “I’ve been in business for more than three years, we started with a small workshop in the village of Nikolskoye, that’s why our dumplings are called “Nikolsky semi-finished product.” We use classic recipes “pork plus beef” as a basis. We buy meat only from our farmers, it is natural and tasty! No imported “block”! We hand-sculpt from fresh meat.

At the auction, the Cossacks bought a rabbit.

Photo: Andrey ABRAMOV

The minced meat from the Uysk businesswoman is 70% pork and 30% beef. This is why the dumplings come out juicy. All participants of the gastronomic festival make up approximately the same proportions of minced meat. This is the true recipe for real dumplings. And this is important

Some sellers cooked dumplings right on the street and treated them to guests.

Photo: Andrey ABRAMOV

- Don't forget Luka! Cook after boiling for no more than five minutes. Some people pour a whole pack of dumplings into a small volume of water. That’s why they get overcooked,” explains Natalya Nikolaevna. — You need to add dumplings a little at a time, then they will retain their shape .

Dumplings have been turned into a gastronomic delight: there are dozens of types for customers to choose from.

Photo: Andrey ABRAMOV

A new product from Kopyrina is “Eastern” dumplings, where the minced meat consists of beef and lamb. Lamb fat is included in the minced meat - for juiciness. And onions. They produce dumplings with mushrooms, with sauerkraut and lard, with meat and cabbage.

You could taste buckwheat porridge with meat.

Photo: Andrey ABRAMOV

I wonder if anyone bought a rocking chair for the holiday?

Photo: Andrey ABRAMOV

“I used to work as a sales representative for a large company, but now I’m completely immersed in my dumpling business,” says Kopyrina. — There are a lot of competitors: people have no time to cook, life is hectic. Everyone is on semi-finished products. We don’t cut corners: our consumers live next door, and we don’t want to embarrass ourselves because of a marriage!

The samovar was for the Russian people a unique symbol of the family hearth, comfort, and friendly communication.

Photo: Andrey ABRAMOV

Vladimir Korotkikh: “Ural dumplings is a restaurant about nostalgia and delicious cuisine”

55 years. Such a beautiful figure is the anniversary of the Ural Dumplings restaurant, which will be celebrated this fall. What happened to the restaurant over half a century, what is the secret of longevity and why dumplings are an unsurpassed hit and trend in Chelyabinsk. About this in an interview with the brand chief of the holding, Vladimir Korotkikh.

55 years is a serious date. There are no more restaurants in Chelyabinsk that could boast of their longevity. How are you planning to celebrate your anniversary?

— We will celebrate the anniversary in October or November. We will celebrate not one or two days, but two whole weeks. We will treat our guests to dumplings and our signature liqueurs. For two weeks, every day there will be an evening program - live music of nostalgia, on some day we will bring a star - a legend of the Soviet stage.

Is it really Lev Leshchenko or Edita Piekha?

“I can’t say for sure yet, but I know for sure that the final chord in the anniversary marathon will be a real star.” Someone who sang in the 70s and 80s, whose songs still touch the soul.

Wow! And you’ll just give away a portion of dumplings?!

“Moreover, autumn is the height of the hunting season. Our dumplings will be made from fresh meat of roe deer, deer and bear. Don’t even doubt that it will be bombishly delicious. In addition, there have been legends about game dumplings since deep Soviet times. Today, by and large, the restaurant is not just a visiting card of Chelyabinsk, but a strategic tourism site and a cultural center, if you like. Our dumplings, our music programs.

Of course, the 55th anniversary of a catering establishment in Chelyabinsk is a phenomenon. Especially against the backdrop of such an imaginary growing market for cafes and restaurants. Opening and closing. But you know, there is a certain skepticism among our gourmets: many sent “Ural dumplings” to the trash, they say, it can’t be good in this restaurant. Will you debunk the opinions of skeptics?

- Yes, and I will debunk it irrefutably. “Ural dumplings” have “traveled” quite a long way, “lived” even in different historical eras. The restaurant “remembers” Brezhnev, and actually “saw” both Yeltsin and Luzhkov. A lot has happened over 55 years, but what remains unchanged and stable to this day is the conscientious attitude towards their work of those who work here. This is the quality and consistency of our plates, and of course, our strategic product, the flagship dish, is our dumplings. Our pride, our hit.

Is it really true that, against the backdrop of popular burgers, shawarma and pizza, dumplings are still in demand today? Well, plus, the “eraser” ones from the markets pretty much spoiled the image of dumplings in general.

“It’s impossible to spoil the image of our dumplings.” We have daily strategic control over dumplings. And the dumpling shop is also 55. We can be proud not only of the fact that in 1968 we took “gold” in Moscow at VDNKh for our “Branded” dumplings, we can truly be proud of our staff. By the way, the head of the dumpling shop, our wonderful Natalya Mikhailovna Shundeeva, came to Ural Dumplings at the age of 16, and her entire career is connected with the restaurant. And about the demand! I’ll answer this hot question with dry numbers: in July of this year alone we made almost 5 tons of dumplings and dumplings, and last year in 2018 - almost 70 tons, to be more precise, something like 66.

And Chelyabinsk is being eaten up?

— You see for yourself, Chelyabinsk is being eaten up. Because our dumplings are not “eraser”, as you put it. Our dumplings are real - we make them from dough using fresh eggs, not egg powder, we use only fresh meat for minced meat, we check the proportions and ratios, and we always put a piece of good butter in each dumpling and dumpling, so they are always so juicy, creamy-fragrant and always a hit and in demand.

The restaurant probably lasted a long time, and the menu changed - it “fluctuated” along with the party and the government. Tell me, have they added anything from Soviet times to the menu these days?

— We constantly review and study menus from different years and eras. Of course, we are updating it from a modern perspective. And we always welcome a fresh look, a modern interpretation of hit dishes of the Soviet era. Take, for example, mincemeat - we serve it in a non-trivial way, or jellied meat. Now we are preparing it from crab meat - a very tender dish framed by elegant but understandable sauces. Or here’s another thing - we’ve launched dumplings with oxtails on the new season’s menu. In a spicy broth, with horseradish - it’s incredibly tasty. But! These are familiar dishes from the USSR, but, as experience shows, this is also true today.

In China, five is believed to be the number of change. 55 years is two straight A's. Will you change anything?

— Next year we are planning to renovate the hall on the first floor. But the quality of the dishes, the vibrancy of our programs - we want to make this stable.

Can any of the catering establishments today dare to compete with Ural Dumplings?

— I don’t think the restaurant has competitors. That's true! Except that in terms of fit, the Maximilians is just as big and roomy, but that’s probably all the similarities are. Their program is always paid, but ours is not, you just need to book a table.

More food! For me, the kitchen at Maximilians is not ice.

— Here you need to understand one simple thing: “Ural Dumplings” is still a restaurant about nostalgia and delicious food. Once upon a time, 20-30 years ago, young couples celebrated their wedding in a restaurant; today they come and already celebrate porcelain, silver and even gold weddings. This is the story of the “Ural dumplings” in individual families, and believe me, they very sincerely thank us for helping them preserve the memory of their youth. Some say the kitchen has even gotten better. And these are real reviews, not youth hype - they are said by respectable people.

In general, who is the guest of “Ural Dumplings” today? Those over 40?

- We have different guests. Strange as it may seem. Young people come to us for a business lunch and understand that dining at Patriot is expensive. Here you can eat nourishingly, qualitatively and cheaper. Different people also come to the programs - those who want the music to be fiery, the food delicious, and their souls to unfold.

Neither you nor I are the same age as the restaurant, but we are creative and thinking people. Tell me, in your opinion, what is the secret of the longevity of Ural Dumplings?

— The secret of the longevity of “Ural dumplings” is the ability to correspond to the spirit of the times. But the most important secret is, of course, clear, familiar and satisfying cuisine. And the largest selection of dumplings and dumplings. In the 70s, we were a cult student place where it was fashionable to eat hearty and cheap food. In the 90s and 2000s it was already a restaurant for a chic and riotous holiday, it was difficult to get here. Today “Ural dumplings” is a gastronomic point on the restaurant map of Chelyabinsk, where anyone will be offered nourishing and understandable cuisine on a plate, and the most fun show programs. Nostalgia for the USSR in a good sense is also our strong point and a plus for our solemnity. Not eating on the run, but rather solemnity.

I think you can easily reach 60 or 70 this way! What would “Ural Dumplings” wish its guests on its anniversary?

— On behalf of the entire restaurant team, I wish our guests health and well-being. And we are always ready to give the holiday spirit and are always ready to make any holiday tasty and soulful. One that you can savor for a long time, remember and come to us again.

Legendary Sverdlovsk brands: Ural dumplings

Most people believe that Ural dumplings are, so to speak, a folk brand that has existed since time immemorial. This is wrong. Dumplings in the Urals, of course, have been eaten for centuries. But their specific version, which received its own name, was born only 35 years ago. And this happened in Sverdlovsk.

Today on the World Wide Web you can find many recipes for Ural dumplings. And most of them agree that the meat filling of a dish must certainly combine three types of meat - beef, pork and lamb.

But in the market of semi-finished products the situation is different - not so “unanimous”. In stores there are “Ural dumplings”, the minced meat of which is made from a variety of combinations. For example:

from pork and beef,
from pork and veal,
only from veal...

But one dish cannot have so many recipes! Which one is correct?

By the way

Olga Churakova, it turns out, was also involved in the appearance of the name of the famous Yekaterinburg humorous show “Ural Dumplings”.

“Once, at the invitation of UPI rector Stanislav Naboychenko, I was on the jury of the institute’s KVN,” Olga Makarovna told OG. “There, one of the competition participants came up to me and asked: “Can we call our team “Ural Dumplings”?” I gave my consent.

The words of the former director of the restaurant were confirmed in a conversation with OG by one of the show participants, Andrei Rozhkov:

- Yes, it was so. Moreover, our name is associated not so much with the Ural dumplings as such, but with the restaurant of the same name, which was at one time very popular in Sverdlovsk-Ekaterinburg. For us, when we were students, getting there was a cherished dream.

Dumplings that don't exist?

Trying to find the ends (or is it more correct to say here, “origins”?) of our culinary brand, we first turned to old cookbooks - including those that were published back in the 19th century. The result of the search was, to put it mildly, puzzling.

In the earliest Russian publications there is no mention of any dumplings at all. The first recipe was found only in 1892 - in the collection “Exemplary Kitchen. Housewife's handbook." There, for minced dumplings, they advise using “two pounds of raw beef, one pound of raw or smoked pork lard and half a pound of ham.” But these dumplings in the book are not called “Ural”, but “Siberian”.

In publications published later (during Soviet times), on the contrary, there are a great many recipes for dumplings, but we have never (!) come across “Ural” dumplings among them.

Then we assumed that “Ural dumplings” were a purely industrial product, that is, they were produced only at specialized enterprises. But in this case, there should have been some kind of GOST or at least TU, where the composition and recipe of the product was officially prescribed. We found Soviet GOST standards - and again we were confused... There are dumplings “Russian” (three types), “Siberian”, separately “Irkutsk”, “Stolichnye” and even “Stolovye”... “Ural” - no.

The last thing that came to our mind was that such dumplings were a local brand, which was made only here - in the Sverdlovsk region. This version could explain the absence of an all-Union GOST, but in a conversation with us it was decisively refuted by Vasily Nazarenko, who headed the Sverdlovsk meat processing plant in the 80–90s of the last century:

“We had a dumpling production, and it was very large: we made tens of tons a day,” he said. – There were several types – “Russian”, “Siberian”, and others, but we never produced dumplings under the “Ural” brand.

After such an answer, a seditious thought involuntarily arose: do they even exist - “Ural dumplings”?

Wild yummy

Today, having spent several weeks searching for information, we can authoritatively declare: “Ural dumplings” exist (in the sense they exist). Their emergence is directly related to the appearance of a restaurant of the same name in Sverdlovsk in the last third of the twentieth century. It was located in the very center of the city - on Lenin Avenue, in the building of the Iset Hotel, and quickly became a kind of calling card of the capital of the Urals. There a culinary legend called “Ural dumplings” was created. And it was created by Olga Churakova.

Olga Churakova. Photo: Pavel Vorozhtsov

Olga Makarovna is one of the best Sverdlovsk chefs of that time. She took part in the opening and development of many popular restaurants in the city (for example, Vostok, Riga). In 1987, she was awarded the title “Master Chef of Russia” - at that time there were no more than a dozen chefs in the region with such qualifications.

Churakova worked at Ural Dumplings for a quarter of a century. She started in 1975 as a cook. In 1984, she was offered the position of deputy production manager. And for the last thirteen years of the restaurant’s existence - until its closure in May 2003 - she was the director.

In general, the restaurant served Russian cuisine. They served various porridges, cabbage soup made from sauerkraut in pots (these were not available anywhere else at that time)... But the first place was occupied by dumplings. The restaurant menu had more than twenty types of them: with different meat fillings, potatoes, with fish, in an omelet, with sauerkraut and fresh cabbage, with radishes, with chopped herbs...

Dumplings called “Ural”, according to Olga Makarovna, were served in the restaurant from the very beginning. But they were very standard – both in composition (beef and pork) and in taste. Before becoming deputy production manager, Churakova, based in the laboratory of the Sverdlovsk Trust of Restaurants, refined (and in some cases created anew) the recipes for many dishes. In particular, she radically changed the composition of “Ural dumplings”. In their new capacity, they appeared on the restaurant’s menu in 1983.

“The main feature of my “Ural dumplings” is the presence of elk meat in the minced meat,” says Olga Makarovna. - Why moose? Because this typical inhabitant of the Ural forests is, so to speak, environmentally friendly: he eats grass, pine needles, tree branches, and drinks only the purest water. In addition, its meat goes well with pork. In general, four types of meat went into the Ural dumplings mince: elk, pork, chicken (but preferably not fillet, but red meat) and beef tenderloin.

Livestock meat was purchased through markets. For the centralized catering system of those years, this was an exception to the rule. But elk meat was taken from hunting farms and only during a certain period - from October to December (in the eighties, restaurants already had low-temperature refrigerators in which meat could be stored for many months).

Flour for dumplings was bought at the Sverdlovsk flour mill, but not all flour, but only obtained by grinding grain coming from Canada: it had high gluten, and the dough made from such flour did not fall apart during cooking, so any fillings could be put into it.

“There were ten dumpling makers working in the restaurant at that time, and all the dumplings were made only by hand,” recalls Olga Churakova.

Piekha bought "Ural" in whole boxes

The Ural dumplings were extremely popular. And not only among Sverdlovsk residents.

– All the artists, singers and other celebrities who came to our city were brought to dinner in our restaurant. And they always ordered dumplings,” recalls Olga Churakova. – We had Muslim Magomayev, Evgeny Evstigneev, and a little later – Lyubov Uspenskaya... I remember one incident with Nadezhda Babkina: when she saw that there was a wedding party nearby, the singer gave the newlyweds a bouquet and sang a song for them. But the biggest admirer of Ural dumplings was Edita Piekha. Going from Sverdlovsk on a tour of the cities of the region, she always ordered a huge box of frozen dumplings from us and ate them during the tour.

Thanks to the guests of the city, the fame of “Ural dumplings” spread throughout the country. And after the collapse of the Soviet Union, enterprising people decided to make money on it: it was then that factory-made packaging with a popular name first appeared on the shelves of the country. But since none of the newly minted businessmen knew the original recipe, their product was not much like the one that was fed to people in the Sverdlovsk restaurant.

The Ural Dumplings restaurant was located on the ground floor of the Iset Hotel. Photo: 1723.ru

Just some kind of game

When the city authorities sold the Ural Dumplings restaurant into private hands, the new owners first renamed the establishment and then completely reformatted it, ceasing to serve guests the once signature dish.

Other restaurateurs in Yekaterinburg are no longer relying on dumplings either. The Ural gastronomic brand has been preserved only in Russian restaurants. For example, the menu of the Troekurov restaurant includes four types of dumplings. There are also “Ural” ones among them. What are they made of?

– Our “Ural dumplings” are filled with three types of meat: two from livestock and one from a wild animal. I have venison as such. But maybe elk, maybe roe deer,” Mikhail Kovalev, managing chef of the Troyekurov restaurant, told OG.

Here you go! It turns out that even now the best chefs of the capital of the Urals consider the main feature of the dish to be the presence of wild animal meat in it, and all cookbooks and reference books are silent about this!

By the way. Our neighbors, in Chelyabinsk, have establishments called “Ural dumplings” that are thriving. But there, under the name “Ural dumplings,” they serve a dish whose filling contains only two types of “domestic” meat - beef and lamb, and Chelyabinsk residents’ “signature” are dumplings, the minced meat of which combines beef, pork and butter. It doesn’t look much like the real Ural ones, does it?

Published in No. 001 dated 01/04/2018 under the title “Wild Yummy”

Plot

“Legendary Sverdlovsk brands” The Sverdlovsk region produced both excellent food products and high-quality consumer goods. To remember them and believe in ourselves, in the fact that we can do a lot ourselves, is the goal of this series of publications.