Georgia

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Unusual Fact: In the Georgian language there are no capital letters

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Hello Georgia! Home of dumplings and fully lowercase sentences.

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We made Khinkali or Georgian dumplings. These can be filled with cheese, mushrooms, vegetables, herbs there are possibly even dessert khinkali. We did the traditional meat filling with a beef and pork mixture.

This recipe does require you to make your own pastry, which you can’t really skip because this type of pastry is not available in shops (at least in Australia anyway). But don’t worry, it’s not hard.

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When we boiled ours some of the cases split, but I can’t see a way around this problem, because the pastry was borderline to thick for eating pleasure. There’s probably a special way to work the dough that a true Georgian could tell you.

I served these with some sautéed vegetables (you need to serve these with something) and just three dumpling were filling enough for me(they’re huge!).

Khinkali (Georgian Dumplings) recipe by Saveur
Makes 25 Dumplings

Ingredients
4 cups flour
1 14 tsp. kosher salt, plus more to taste
8 oz. ground beef
8 oz. ground pork
2 tbsp. finely chopped cilantro
1 tsp. dried fenugreek leaves (available at Indian Foods Company)
12 tsp. crushed red chile flakes
3 small yellow onions, minced
Freshly ground black pepper, to taste

Instructions
Stir together flour, salt, and 1 14 cups warm water in a bowl until dough forms; transfer to a work surface and knead until smooth, about 6 minutes. Wrap in plastic wrap and refrigerate dough for 40 minutes. Meanwhile, combine beef pork, cilantro, fenugreek, chile flakes, and onions in a bowl until evenly mixed; season generously with salt and pepper, and set filling aside.

Divide dough into 25 equal pieces, and shape each piece into a ball. Using a rolling pin, roll a ball into a 6″ round. Place about 2 tbsp. filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered. Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling. Bring a large pot of salted water to a boil. Working in batches, boil dumplings until they float and dough is tender, about 8 minutes. Drain and serve hot. Season with black pepper.
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2 thoughts on “Georgia

  1. I love dumplings – and Georgian food! I have to say, the best food I’ve ever eaten was in a Georgian restaurant in St Petersburg. Amazing! We stuffed ourselves with all the lovely dishes they put in front of us until we couldn’t move anymore. And then they brought the main course …
    I’ll have to look into these dumplings! They look amazing!

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