News
Dumpling Detective with Azamat Zhanizakov
October 24, 2014
Mari Vanna, DC’s adorably appointed little slice of Russia, serves several different kinds of Slavic parcels. We grabbed some time with Executive Chef Azamat Zhanizakov so he could walk us through three handmade varieties. With temperatures dipping—the timing couldn’t be better.
- Pelmeni: Small, round boiled dumplings that actually come from Siberia, where it’s possible to make a big batch and store them in nature’s freezer—40 degree below zero outdoor temps. They’re stuffed with pork and beef, and served with sour cream (pictured).
- Vareniki: Larger, half-circle boiled dumplings that Russia and the Ukraine fight over when it comes to origin (probably also who does them best). Unlike pelmeni, they can be savory or sweet. Mari Vanna serves potato & cabbage vareniki in addition to sour cherry. The cabbage variety is part of Azmat's new fall menu.
- Pirozhki: A baked, buttery pastry that's been filled. Azamat makes a different shape for each of his four fillings to keep them straight. Right now there’s beef, egg & scallion, cabbage, and liver & onions. They’re best enjoyed with hot black tea.
