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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!
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Signing UpStep 1Ingredients 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.
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caraway seeds,(google it or ask in a big store) they taste like liccorish (kinda) are used in some italian sausage. Actually this is my recipe (almost) for italian sausage wrapped in dough , sausage filled ravioli LOVING IT.
for a different effect cook the sausage all crumbly after cooling add corn starch to it stir in well add 1 jumbo raw egg well beaten, then stuff and poach. If it take 3 -5 mins to cook them then do in shallow pan with water enough to let evaporate then fruy in place , like in Japanese restaurants.
If you want curry do lamb or chix , and toss in 1/4 cup of rasins. 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.
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 little sugar minced scallions
Last night tired of being asked for a "sample" as I fry meatballs for tomato sauce I said scew that and just panfried meat balls as burgers.