It is mind-boggling to think of all of the different Dumplings in the world! It seems like every culture has some form of these little bundles of joy. They range from savory to sweet, large to small, baked to boiled, steamed to fried... One thing they all have in common is that people go nuts for them! I love Dumplings, and as a Private Chef I have the chance to sample recipes as often as I like. When writing menus, I always try to include some form of Dumpling. They are always well received.
The Republic of Georgia has been in the news a lot lately. The following recipe is for Georgian Dumplings called Khinkali. They are beautiful little boiled bundles of caraway spiced meat that are traditionally served with yogurt.
Dough:
3 cups all-purpose flour
1 cup boiling water
1/2 teaspoon sea salt
This is best prepared in a food processor because the dough is hot! Put flour and salt in the bowl of a food processor, turn on, and add boiling water until dough comes together. You may not need all of the water. Turn out on board and give a couple of turns by hand, adding flour as needed to prevent sticking. Dough should be soft and pliable, not sticky or dry. Wrap and let rest while preparing the filling.
Filling:
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup grated onion
1 teaspoon sea salt
1 teaspoon Aleppo chile pepper
1 teaspoon toasted caraway seeds, crushed
Simply mix all of the ingredients together in a large bowl.
To make the Dumplings:
Roll out dough on floured surface to about 1/8 inch thick. Use a 3 inch round cutter to cut out circles. Place about 1 tablespoon of filling on each circle and bring edges up until they meet at the top. Squeeze together and give a little twist. Place dumplings on a lightly oiled tray. They can be frozen at this point.
To cook:
Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add dumplings about six at a time. When water boils again, reduce heat to a gentle simmer. Cook dumplings about 5 to 7 minutes. They should float when they are done. Remove from boiling water with strainer and place on buttered dish. Bring water back to a boil and proceed with remaining dumplings.
Serve hot with yogurt and a sprinkle of parsley.
To serve:
2 tablespoons butter
2 tablespoons chopped parsley
1/2 cup Greek-style yogurt
Recipe makes about 18 Dumplings.
Note: Aleppo chiles can be obtained from The Spice House.
The Republic of Georgia has been in the news a lot lately. The following recipe is for Georgian Dumplings called Khinkali. They are beautiful little boiled bundles of caraway spiced meat that are traditionally served with yogurt.
Dough:
3 cups all-purpose flour
1 cup boiling water
1/2 teaspoon sea salt
This is best prepared in a food processor because the dough is hot! Put flour and salt in the bowl of a food processor, turn on, and add boiling water until dough comes together. You may not need all of the water. Turn out on board and give a couple of turns by hand, adding flour as needed to prevent sticking. Dough should be soft and pliable, not sticky or dry. Wrap and let rest while preparing the filling.
Filling:
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup grated onion
1 teaspoon sea salt
1 teaspoon Aleppo chile pepper
1 teaspoon toasted caraway seeds, crushed
Simply mix all of the ingredients together in a large bowl.
To make the Dumplings:
Roll out dough on floured surface to about 1/8 inch thick. Use a 3 inch round cutter to cut out circles. Place about 1 tablespoon of filling on each circle and bring edges up until they meet at the top. Squeeze together and give a little twist. Place dumplings on a lightly oiled tray. They can be frozen at this point.
To cook:
Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add dumplings about six at a time. When water boils again, reduce heat to a gentle simmer. Cook dumplings about 5 to 7 minutes. They should float when they are done. Remove from boiling water with strainer and place on buttered dish. Bring water back to a boil and proceed with remaining dumplings.
Serve hot with yogurt and a sprinkle of parsley.
To serve:
2 tablespoons butter
2 tablespoons chopped parsley
1/2 cup Greek-style yogurt
Recipe makes about 18 Dumplings.
Note: Aleppo chiles can be obtained from The Spice House.
2 comments:
I love dumplings too, and these look delicious!
Found your site... try these suggestions:
1. parsley is used in the meat mixture not as an add on.
2. (Cultural tip:)Meat Kinxali is topped with blk pepper only!! The cottage cheese version calls for either yogurt or sour cream and the potato filled uses melted butter.
Try this: (don't know how many you would like to make-- when I make them I make about 200 or more)
Ground pork (higher ratio than the beef-- personal preference; the taste is lighter)
Ground beef
parsely
onion
salt (to taste)
black pepper (just a bit)
red pepper
purple basil (optional--I find the taste more enjoyable "spring like" don't use too much just a little bit!!)
water!! (enough to 'loosen' up the meat mix just a bit-- you will have to add more after 2-3 mins because some will get absorbed by the meat)This helps to create more of the wonderful juice that Kinxali is known for! You will need a jar lid or some thing else of the same size to help form the kinxali (if you are not skilled at quickly forming them-- more water so you got to be fast)
Don't over do the purple basil if you decide to include it... some do include it and some don't. Only takes a little bit for 18 pcs would probably only take a tsp.(freshly cut) maybe less to give the meat a nice flavor.
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