Pelmeni, Khinkali and Buuz in Human Nutrition

Автор: Fitexpert

Pelmeni, Khinkali and Buuz in Human Nutrition

Dumplings made from flour and filled with meat are consumed worldwide. Pelmeni, khinkali and buuz are typical examples of such dumplings. All of them are made from same dough complemented with water and seasoned with salt. However, these meat products differ in terms of origin, cooking method, filling and ways of serving. This is why they are considered to be different food types. Let us figure out what are differences and similarities in between them and whether these foods have any health benefits for human beings.

Pelmeni: Typical Russian Food



Pelmeni are small dumplings which are filled with minced meet and made from unfermented dough. They can be also filled with fish filling, but this is a rare way of making them. It is commonly thought that this food is of a Russian origin. However, many researchers think that it has Chinese origin. In 15th century, «meatballs» from Middle Asia were consumed by people living in Siberia and Ural. They have become widely popular since then and were served during weekdays and celebrations, as well.

Dough for pelmeni is made from flour, eggs and water or milk. They are filled with minced beef, pork, lamb or mixed mince. Siberian hunters also use meat of bear, reindeer, elk and duck. Pelmeni then are seasoned with spices, onion or garlic.

Pelmeni are kept frozen. They should be placed into boiling water or vegetable, fish or meat stock.   They should be boiled for 3 to 5 minutes after they pop up to the water surface and then they are pretty much ready. Another option is to fry them in pan until golden using vegetable oil or butter.

Pelmeni are seasoned with 3% vinegar, horse radish, mustard or black pepper. They can be also seasoned with sauce, Smetana and mayo.

Khinkali: The Georgian Food



Georgia is the place khinkali come from. Women from Armenia, Abkhazia, Dagestan and other countries cook khinkali with pleasure. However, this is not the same food as hingal. Hingal is another food of Caucasian origin.

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Khinkali should be made in accordance with the following requirements:

  • Size of one dumpling should not exceed size of a walnut;
  • There should be not less than eighteen wrinkles on top of a dumpling;
  • Dumplings should be filled with goat or lamb meat only.

Fortunately, modern cooks do not necessarily comply with the abovementioned requirements. Dough is made using flour, cold water and eggs. Eggs are not always used to make dough for khinkali. Filling can be made from beef or lean pork meat.

The most important thing is to shape khinkali in a right way. Georgian cooks always leave a very small «tail» on top of a dumpling as it helps to better keep it in hand while eating.

Khinkali are also boiled or fried in vegetable oil. They can be seasoned with black pepper or chopped dill.

Buuz: Typical Mongolian Food



Buuz is a very old type of Mongolian food which was traditionally cooked to honor some important guest or celebrate some event. This food is commonly eaten in Buryat Republic, where locals consider it traditional food. In Russian, buuz means «meat which is fold into dough». So, it has a simple and understandable meaning.

Buuz are made in a form of a cap with a hole on top. They have a size ranging from 5 up to 8 centimeters when steamed. The more wrinkled is dough, the more skillful landlady is. Sometimes, there are over thirty wrinkles in one dumpling.

Mongolian cooks say that this food looks like a yurt. And this is indeed so. Yurt has a round shape and there is fireplace in the middle of it, and smoke is coming through a «window» made in the roof. Great air exchange helps to keep yurt warm during winter and cool during summer. Similar thing is happening when the buuz are steamed as flavorsome steam is coming through the upper part of a dumpling.

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Buuz are typically filled with lamb meat, which is chopped in a special wooden bowl or finely minced. It is seasoned with salt, spices and finely chopped lard and onion. Dough is made from wheat flour and water.

Buuz are steamed in special dish. It should not be complemented with ketchup or mayo as it has a very nice natural taste.

Nutritional Value of Pelmeni, Khinkali and Buuz

Healthy eaters will be interested to get more information about nutritional value of the meat dumplings, which were described in the above.

Meat product
















Calories in 100g




We can see that this type of food is not so heavy for stomach. However, this is not a dietary food either.

Each landlady has own secrets regarding of how to serve a nice and tasty meal for guests and relatives. Some women season dumplings with fried onion and butter while others prefer to complement them with sauces and mayo. Of course, these seasonings increase nutritional value of a meal.

Benefits and Disadvantages of Pelmeni, Khinkali and Buuz

Homemade pelmeni and khinkali have certain health benefits. High-quality dough, meat and eggs contain unique vitamins and minerals such as:

– Biotin;

Vitamin А;

– Vitamin С;

– Choline;

– Selenium;

– Potassium;

– Phosphorus;

– Iron;

– Iodine;

– E, D, PP and B vitamins.

Fine wheat flour contains fiber which is good for gut.

Products sold in public stores are not always made from high-quality raw materials. Processed foods are complemented with colorants, thickening and flavoring agents and can disrupt liver, stomach and kidneys functioning as well as cause gastritis or ulcer. Always pay attention to ingredients dumplings are made from in order to get sure that the product you are about to purchase is of a high quality.

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