marina glushenkova, anna gazhala, tatyana simonenkova, marina sidorova, channel one. good morning to everyone who woke up and turned on channel one. in the studio today i am with you, ekaterina strizhenova, on the calendar wednesday may 15th. well, right now you and i are going on a trip, but not an ordinary one. to dumplings. truly, dumplings are not i’m afraid of this word, the pinnacle of culinary thought, an invention, brilliant in its simplicity, a filling in a dough shell, but how much? here are recipes, rather, look at the plot and travel, draw up a pedigree map of the country, start from the far east, instead of the classic meat, here, of course, there is an option with fish, salmon, coho salmon, whale, sockeye salmon are included, because the fish is fatty, it is more tender in dumplings, more juicy, and locally in siberia, in buryatia they prepare buza, inside there is beef and onions, but the main shape is reminiscent of a yurt and the number of tucks according to traditions 33. some siberian peoples also have pilbens, they are in the shape of a crescent,