|
gptkbp:instance_of
|
gptkb:dumplings
|
|
gptkbp:can_contain
|
cooked filling
raw filling
|
|
gptkbp:cooking_equipment
|
gptkb:railway
pot
|
|
gptkbp:cooking_method
|
boiling
frying
|
|
gptkbp:cooking_time
|
30 minutes
|
|
gptkbp:created_by
|
handmade
machine-made
|
|
gptkbp:cultural_influence
|
Asian cuisine
Slavic cuisine
|
|
gptkbp:cultural_significance
|
gptkb:traditional_food
|
|
gptkbp:dough_type
|
yeast dough
non-yeast dough
|
|
gptkbp:freezing_method
|
can be frozen
can be stored for months
|
|
gptkbp:garnished_with
|
onions
fresh herbs
|
|
gptkbp:has_variations
|
sweet pelmeni
vegetarian pelmeni
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Siberian dumplings
|
|
gptkbp:is_often_served_with
|
family gatherings
holidays
|
|
gptkbp:is_popular_in
|
gptkb:Kazakhstan
gptkb:Russia
gptkb:Ukraine
|
|
gptkbp:known_as
|
pelmeni
|
|
gptkbp:main_ingredient
|
meat
flour
|
|
gptkbp:nutritional_value
|
high in protein
high in carbohydrates
|
|
gptkbp:origin
|
gptkb:Siberia
gptkb:Tatar_cuisine
Mongolian cuisine
|
|
gptkbp:pairing
|
gptkb:beer
gptkb:tea
|
|
gptkbp:region
|
gptkb:Siberian_pelmeni
gptkb:Ural_pelmeni
|
|
gptkbp:served_in
|
gptkb:butter
restaurants
homes
sour cream
|
|
gptkbp:serving_temperature
|
served hot
can be served cold
|
|
gptkbp:texture
|
chewy
soft
|
|
gptkbp:traditional_food
|
regional festivals
family recipes
|
|
gptkbp:typical_filling
|
gptkb:chicken
gptkb:pork
gptkb:beef
gptkb:Lamb_of_God
|
|
gptkbp:bfsParent
|
gptkb:Novosibirsk
|
|
gptkbp:bfsLayer
|
4
|