I learned how to make these while I was in the Peace Corps in the Republic of Georgia. They have to be just about the best thing to eat after a long hike up to a tiny stone church on the top of snow capped mountain. Best eaten plain with just black pepper as garnish and a light red wine. Gagimarjos!

Step 1: Ingredients for Five People, 35 Dumplings:

Dough - 6 cups flour, 2.5 tsps salt, 3 cups warm water; Filling - 1.5 lbs ground beef and pork, 1 tsp ground black pepper, 2 tsps salt, Red pepper flakes, .5 tsp ground caraway seed, 2 small onions, 1.5 c warm water.
<p>Caraway seeds make it just......SO TASTY!!</p>
<p>fresh khinkali are best sprinkled with pepper and downed with vodka shots , the leftovers are even better fried up in butter the next day- they take on a crispy yet still soft and chewy texture. </p>
respect from Georgia for so well detailed recipie! Khinkali is not pilmeni, nor chinese dumplings :) they are better! always welcome to visit Georgia and try em! cheers!
Hi, I was in Georgia recently and fell in love with this dish. I'm going to attempt to make them this weekend. What kind of flour should I use or does it matter? I was thinking of using plain flour.
I am a fairly novice cook, what exactly do you mean by two small onions? Could you possible put it in cups. I ended up with 2.5 cups of onions with my &quot;2 small onions&quot;, is that to much?
I think 1 cup of water would be more than enough, there is definitaly mistake otherwise great, but bit of garlic in meat makes it better
I&nbsp;love it, <br /> <br /> caraway seeds,(google it or ask in a big store) they taste like liccorish (kinda) &nbsp;are used in some italian sausage.&nbsp;&nbsp;Actually this is my recipe (almost) for italian sausage wrapped in dough , sausage filled ravioli LOVING&nbsp;IT.<br /> <br /> for a different effect cook the sausage all crumbly after cooling add&nbsp; corn starch to it&nbsp; stir in well add&nbsp;1&nbsp;jumbo raw egg well beaten, then stuff and poach. If it take 3 -5 mins to cook them then do in shallow&nbsp;pan with water enough to let evaporate then fruy in place , like in Japanese restaurants.<br /> <br /> If you want curry do lamb or chix , and toss in&nbsp;1/4 cup of rasins.&nbsp; Nice sauce of yogurt (full fat) pinch of oregano cucumber seeded and minced, and some cilantro. (w/o the cilantro it is Tzazikki sauce, (splg?) for gyro's or salad dressing.<br /> <br /> More Asian would have ginger onion little pepper and soy reduce with sakeand some minced scallion . Make a ponzu sauce to dunk, or soy/sesame oil and rice wine vinegar (or white vinegar) with a&nbsp;little sugar minced scallions&nbsp;<br /> <br /> Last night tired of being asked for a &quot;sample&quot; as I&nbsp;fry meatballs for tomato sauce I&nbsp;said scew that and just panfried meat balls as burgers.
Just remade these and they are great. However, mine always seem to be filled with juice and fat even though I use extra lean mince. :S
They're supposed to be filled with juice :)
in Nepal and India especially on mountain areas ....these dumplings are called momo..................they are filled with vegetables or chicken ..........served with tomato soup.............yummy..........
hei ...........nice tutorial tell me how to make a vagie one or a only chicken one.......
These are great, i made the mistake of taking a double batch to a party, and now i'm the "dumpling guy" one alternative i made was to lightly fry the dumplings after boiling them (~3-4 tbsp of olive oil in a med. frying pan), I just set them in and let the bottoms get a little brown, adds a nice touch, and they hold together a little bit better. now, if anybody knows how to make curry puffs, i'm all ears.
Kinda like parogies (Correct the spelling at will).
Pierogis, I think.
I think it's Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, piroshke or pyrohy), from the Proto-Slavic "pir" (festivity) is the name most commonly used in English speaking areas to refer to a variety of Slavic semicircular (or, in some cuisines, square) stuffed dumplings of unleavened dough and varying ingredients. Their specific origins are unknown; though they have strong ties to Slavic culture, similar foods occur in many cultures across Europe and Asia.
I do not doubt your etymology, and I assume the individual preparations are as diverse as the spellings and pronunciations. I spelled it pierogi because to me it seemed closest to the Polish dumplings I have had, because it/they is/are boiled. I have had Russian piroshki in a couple of forms, one in a light thin breading that seemed to be deep fried, and one in a thick flaky crust similar to puff pastry that seemed to have been baked...
There are literally HUNDREDS of different pierogis, perogis, and yes, pirogens.
I was just thinking that
yup, i also need to know how to make curry puffs.
im making these tomorrow any suggestions for sauce?
oh if I could pull this off, my hubby would marry me all over again lol, he loves dumplings
I had to look at this when I was starving.
I made these. They ended up squishy and sticky and absolutely delicious. make them yourselves and agree with me.
I'm making these tomorrow! Cant wait! No idea what caraway seed is though (never heard of it in the UK so I will be using some home made curry powder! Also, what kinda stuff would you server these with? Salad? Chips? Chinese?
Dude, cannot wait to try that :)
Looks rather good if you ask me. I want to cook when I'm a bit older, there's a certain skill to making food. I'm already a bit of a chef, I can make good things taste better.
In China we call this (steamed)bun, lol~~~
haha, I was just about to comment with that. luckily I read your comment first. As such though I do prefer the meat versions over the red bean versions.
I've been making dumplings(momos,rather)all my life but,without being able to give them the appropriate shape.Yor presentation has been of invaluable help.Thanx.Any more shapes? My humble rating:*****(5 stars)
wow, i know what i'm having for dinner tonight! these look fantastic.
I was so surprised to see the recipe of Dumplings here. I am from Tbilisi and Dumplings (Khinkali in Georgian) is something which Georgians are proud of. Cheers. George
Having just returned from Tbilisi, Georgia, I can testify that Khinkali are incredibly delicious! The Georgians pick them up with their hands, holding onto the 'stem', nibble a hole in the dumpling, suck out the succulent juices and eat. The seasoning is incredible.
Having just returned from Tbilisi, Georgia, I can testify that Khinkali are incredibly delicious! The Georgians pick them up with their hands, holding onto the 'stem', nibble a hole in the dumpling, suck out the succulent juices and eat. The seasoning is incredible.
Awesome, I had these in Prague cooked by a Russian friend of mine to celebrate Russian New Year (conveniently a week after the UK New Year). I've been looking for a recipe eer since - they're called "Pilmeny" in Russia.
Wicked! I love georgian dumplings, i had a bunch in russian, and then at georgian resturants in nyc... gotta go to brighton beach. anyways thanks so much for posting this! booyaH!
Just made these...grubbin'!!!
SOooo goood.
wow, that looks wonderful i can't wait to try it

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