pelmenin.

Brit.

/pɛlˈmɛni/, U.S.

/pɛlˈmɛni/

Forms: 1900s– pelmen (irregular), 1900s– pelmenee, 1900s– pelmeni, 1900s– pelmenia (irregular), 1900s– pelmeny.

Origin: A borrowing from Russian. Etymons: Russian pel′meni, pel′men′.

Etymology: < Russian pel′meni, plural of pel′men′ (early 19th cent.), probably < Komi pel'ńań or Udmurt pel'ńań (compare Russian regional (Perm) pel′njani, plural) < pel' ear (with reference to the shape of the pasta cases; compare Russian uški, literally ‘little ears’, in a similar sense) + ńań bread; further etymology unknown.

Cookery.

With plural agreement. In Russian (esp. Siberian) cuisine: small (traditionally crescent-shaped) pasta cases, stuffed with seasoned meat (or occasionally fish or vegetables), boiled in water and usually served in a sauce. Cf. pirozhok n.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > pasty > [noun] > types of pasty

dariole?a1400

sambouse1609

venison pastya1616

flapjack1620

stucklinga1655

apple pasty1664

keech1677

marrow pasty1696

flap-apple1750

pâté1768

hoglinga1825

bridie1833

empanada1866

Cornish pasty1877

pelmeni1926

tiddy oggy1942

oggy1948

stromboli1950

samosa1955

1926 Blackwood's Mag. June 810/1 Without pelmen no Siberian can be happy for long.

1958 N. Froud & G. J. Froud Home Bk. Russ. Cookery 23 Left-over pel'meni are delicious fried in a little butter.

1962 K. Petrovskaya Secrets Russ. Cooking 163 The best, real way of preparing Siberian pelmeny is to use two kinds of meat for stuffing—beef and pork or veal and pork—and plenty of seasoning.

1992 Harper's Mag. Mar. 63/1 The sour aroma of cabbage..permeates all indoor spaces, spiced intermittently with the moldy tang of pelmeni.

2001 Evening Standard 21 Sept. (Mag.) 26/3 They buy Russian videos in Britannia Road, King's Cross, eat their favourite pelmenee (meat ravioli) and golubtsi (mince in cabbage leaf) in the Kalinka delicatessen in Queensway.

This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022).

单词	pelmeni
释义	pelmenin. Brit. /pɛlˈmɛni/, U.S. /pɛlˈmɛni/ Forms: 1900s– pelmen (irregular), 1900s– pelmenee, 1900s– pelmeni, 1900s– pelmenia (irregular), 1900s– pelmeny. Origin: A borrowing from Russian. Etymons: Russian pel′meni, pel′men′. Etymology: < Russian pel′meni, plural of pel′men′ (early 19th cent.), probably < Komi pel'ńań or Udmurt pel'ńań (compare Russian regional (Perm) pel′njani, plural) < pel' ear (with reference to the shape of the pasta cases; compare Russian uški, literally ‘little ears’, in a similar sense) + ńań bread; further etymology unknown. Cookery. With plural agreement. In Russian (esp. Siberian) cuisine: small (traditionally crescent-shaped) pasta cases, stuffed with seasoned meat (or occasionally fish or vegetables), boiled in water and usually served in a sauce. Cf. pirozhok n. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > pasty > [noun] > types of pasty dariole?a1400 sambouse1609 venison pastya1616 flapjack1620 stucklinga1655 apple pasty1664 keech1677 marrow pasty1696 flap-apple1750 pâté1768 hoglinga1825 bridie1833 empanada1866 Cornish pasty1877 pelmeni1926 tiddy oggy1942 oggy1948 stromboli1950 samosa1955 1926 Blackwood's Mag. June 810/1 Without pelmen no Siberian can be happy for long. 1958 N. Froud & G. J. Froud Home Bk. Russ. Cookery 23 Left-over pel'meni are delicious fried in a little butter. 1962 K. Petrovskaya Secrets Russ. Cooking 163 The best, real way of preparing Siberian pelmeny is to use two kinds of meat for stuffing—beef and pork or veal and pork—and plenty of seasoning. 1992 Harper's Mag. Mar. 63/1 The sour aroma of cabbage..permeates all indoor spaces, spiced intermittently with the moldy tang of pelmeni. 2001 Evening Standard 21 Sept. (Mag.) 26/3 They buy Russian videos in Britannia Road, King's Cross, eat their favourite pelmenee (meat ravioli) and golubtsi (mince in cabbage leaf) in the Kalinka delicatessen in Queensway. This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022). < n.1926
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