Dumplings From the Mountains of Georgia
Intro: Dumplings From the Mountains of Georgia
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.
STEP 2: The Dough
Combine flour, salt and warm water in a large bowl with your hands. Knead for about five minutes.
STEP 3: Rest
Let sit 35 plus minutes.
STEP 4: The Filling
Take two yellow onions and chop in the food processor until they are in small pieces and oozing onion juice.
STEP 5: Mix
In a bowl, mix meat, spices and onions. Add water and mix with your hands. Start boiling a large pot of water.
STEP 6: The Wrappers
Take a mango sized piece of dough and roll it out to about 1/3 of an inch thick.
STEP 7:
Cut out circles about 2.5 inches in diameter with a drinking glass.
STEP 8:
Using ample flour, put two rounds of dough together and push together with your thumbs and pointer fingers into four inch diameter flats.
STEP 9:
Roll the flats into thin eight inch rounds. Lay them out, with lots of flour between them, on a plate or tray.
STEP 10: Pleating the Dumpling
Cup the rounds of dough in the palm of your hand and put a heaping tablespoon of filling in the center. For convenience, you can put the open dumpling into a small rounded dish before you start to pleat the rim to form a small package. Use your thumb and index finger to make an accordion type fold all around the outside. In Georgia, if you can make 19 folds, you?re prime marriage material.
STEP 11:
Roll the nubbin of the dumpling between your finger and thumb and pinch off extra dough. Place the waiting dumplings on a cookie sheet lined with saran wrap and flour.
STEP 12: Boil the Dumplings
Gently put the dumplings into the bioling water, about fifteen at a time, and boil for ten minutes.
STEP 13: Eat
Take out of the water, slide onto a plate and enjoy! (This photo is at a dumpling house in Tbilisi. Don't expect your dumplings to look like these on the first go - takes a while to get the hang of it.)
36 Comments
bastien.brenu 9 years ago
Caraway seeds make it just......SO TASTY!!
theresa.turner.3348 9 years ago
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.
geradze 10 years ago
brideenie 11 years ago
mscharf 12 years ago
www.microbike.ie 13 years ago
spark master 14 years ago
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.
Rawns 15 years ago
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d1ndian 14 years ago
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