Thin, unleavened dough wrapped around seasoned minced meat, from the cooking of the Urals and Siberia; the name means "ear bread" in the region's languages. They are boiled until they float and served with butter or sour cream, and Siberian hunters once froze them outdoors to carry into the forest. A home dish that speaks of family warmth. The filling often mixes meats, so we order them with beef or lamb only, or taste them in Kazan.