Pelmeni dumplings – a national dish of Russia – have a complicated and confusing history. How did this now common good, sold in the frozen food aisle of supermarkets, make its way from hunter gatherers to modern day high-volume production?

From Tzars to Mongolian conquerors, Ugro-Finnic settlers to the pioneers of the Soviet Union, Russian dumplings evolved with waves of migration, political changes, and new traditions.

Learn about the ingredients, techniques, and cultural influences that formed the pelmeni as we know them today. Join Irina Groushevaia on a deep dive into Russia's culinary history that goes beyond borscht.

This is part of our Lab's Lab series.

IRINA GROUSHEVAIA

Irina joined MOFAD in Spring 2018 as the floor manager, making sure all operations are running smoothly and ensuring every patron has an unforgettable experience. Originally from Russia, Irina was always interested in the differences of food culture and cooking and how it affects society. Irina has published many articles and photo essays regarding modern food policy, food culture and food justice. She graduated Baruch College with honors in 2016 with a degree in Journalism and Creative Writing and in her free time runs an Eastern-European pop-up shop slinging fresh pierogies in bars of Brooklyn.