Far East

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other regional cuisines by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent—not to be confused with "Fat Tuesday" (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. In the various national cuisines, angel wings are referred to as:

Pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered to be a national dish. Pelmeni became a staple of Russian cuisine during the period of Russian expansion into the Ural Mountains and Siberia. Pelmeni also have deep roots in the traditions and folklore of the Komi region of northwest Russia and figure prominently in Komi cuisine. The name itself was borrowed from the language of the Komi-Permyaks. The dough is made from flour and water, sometimes adding a small portion of eggs.

Pirozhki[a] (lit. Smallpie) are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Eastern Europe. The stress in pirozhki is on the last syllable: [pʲɪrɐʂˈkʲi]. Pirozhok[b] (Russian: пирожо́к, romanized: pirožók, IPA: [pʲɪrɐˈʐok] ⓘ, singular) is the diminutive form of Russian pirog, which means a full-sized pie.[c] Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky or pyrohy in Ukrainian and Doukhoborese, and vareniki in Russian.

Stroganina is a dish of the northern Russians and indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish. Around Lake Baikal, the dish is referred to as raskolotka. Traditional stroganina is made with freshwater whitefish salmonids found in the Siberian Arctic waters such as nelma, muksun, chir, and omul. Rarely, it is made with sturgeon. This dish is popular with native Siberians, and is present in Yakutian cuisine, Eskimo cuisine, Komi cuisine and Yamal cuisine. In Kaliningrad it is made with Sarda. It is often paired with vodka. Frozen fish is used for the preparation of stroganina. The fish for stroganina is usually caught by ice fishing[a] during the late fall and fresh frozen in order to avoid the formation of ice crystals in the meat. Frozen fish can be glazed with near-freezing ice water in order to avoid dehydration and better-preserve the fish meat in a frozen state. The fish is typically frozen straight, without bending its body.