and Uzbek chuchvara, the Korean mandu, the Japanese gyoza, the Italian tortellini and ravioli, and Swabian Maultaschen. Somewhat similar are the fried or baked empanadas encountered in Hispanic-influenced cultures. The most important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni and vareniki this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from vareniki and Polish pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked. The main difference between pelmeni and momos is their size—a typical pelmen is about in diameter, whereas momos are often at least twice that size. Regional differences In Siberia, pelmeni are traditionally frozen outdoors in the winter and treated as preserved food. Hunters or explorers heading into the taiga would carry sacks of frozen pelmeni with their provisions since they can be stored frozen for a long time and are easily cooked. Pelmeni are prepared immediately before eating by boiling in salted water until they float, and then two to five minutes more. In the Urals, they are boiled in plain water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth. The cooked pelmeni are served alone or topped with melted butter or smetana (sour cream), as well as condiments like mustard, horseradish, tomato sauce, and vinegar. In the Russian Far East, they generally add soy sauce. Some recipes suggest frying pelmeni after boiling until they turn golden brown. Pelmeni can also be served in a clear soup, although in Siberia this is considered in poor taste and pelmeni are carefully strained before serving. In Tatar cuisine, pilmän (the Tatar equivalent of pelmeni) are a traditional dish, where they have always been served with clear soup and added dill or other freshly cut herbs. Pelmeni are also part of Polish cuisine. Packed frozen, pelmeni can be found in ethnic Russian and Ukrainian food stores everywhere. Packets of frozen pelmeni, like those carried on the taiga, are usually labeled "Siberian pelmeni". Store-bought pelmeni are made on industrial machinery, much of which is made by Italian companies such as Arienti and Cattaneo, Ima, Ostoni, Zamboni, etc. These pelmeni usually weigh around each and look like a larger version of tortellini, which is why, for industrial