Unusual Fact: In the Georgian language there are no capital letters
Hello Georgia! Home of dumplings and fully lowercase sentences.
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.
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!).
4 cups flour
1 1⁄4 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)
1⁄2 tsp. crushed red chile flakes
3 small yellow onions, minced
Freshly ground black pepper, to taste
Stir together flour, salt, and 1 1⁄4 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.