Khinkali (Georgian Meat Dumplings) #EattheWorld

These delicious little pockets are filled with a soupy meat mixture. You hold onto the "handle" at the top. Bite into the bottom and slurp out the "soup" before biting off the dumpling and meat.  You set the thick knob that you are holding aside and grab another before they are all gone.

Every country has it's own version of Dumplings, these originate from Georgia.  Join us as we Eat the World......

This recipe was published in Food & Wine by Carla Capalbo.  I made only slight adaptations to this recipe, using my kitchen aid to work the dough instead of kneading it by hand and using parsley instead of cilantro.  They were absolutely delicious. 

Our Eat the World blogging group is visiting Georgia this month.  When we had our boy, Dian, from Denmark living with us, John and Kirsten had Becca who came from Georgia.  This event brought back a lot of wonderful memories.  I was glad our host Evelyne of Culture Eatz chose it.

Before I tell you about these amazing dumplings let's take a look at what the others are sharing from Georgia today.  

• Bernice: Fresh Herb Walnut Tomato Cucumber Salad 
• Camilla: A Georgian Salad Duo: Ispanakhis Pkhali and Charkhlis Mkhali 
• Tara: Khabizgina (Georgian Cheese and Potato Bread) 
• Juli: Satsivi - Georgian Walnut Turkey 
• Evelyne: Georgian Ajika Dry Spice Paste 
• Amy: Georgian Chicken Stew with Tomatoes and Herbs [Chakhokhbili] 
• Margaret: Charkhlis Chogi (Georgian Beets with Sour Cherry Sauce) 
• Amy: Lobiani (Georgian Bean-Stuffed Bread) #EattheWorld
• Simply Inspired Meals: Fruit Leather aka Tklapi

These delicious dumplings start out with a very wet meaty filling.

You divide the dough into thirds.  Roll out one third about 1/4" thick and then cut out 2" circles.  Roll each circle so it is very thin.

I rolled the dough while my little sous chef cut out the 2" rounds.

I rolled the 2" rounds thin, added the filling and sealed them shut.

Place them onto parchment paper until all are made and ready to be cooked.

It was not a quick project but it gave me and the Angel Face some special time together and they cook up very quickly.  You will save a lot of time if you don't have a preschooler sous chef but you won't have near as much fun!

I don't have any photos of these dumplings plated.  The reason for this is very simple.  We grabbed one to try and then kept grabbing them and eating them.  None of us sat down to dinner that night we just ate them until they were gone.  The Angel Face ate everybody's "handles".  It was her favorite part of the dish.

#easterneuropean, #Georgian, #dumplings, #international,

Entree, Beef, Pork

Georgian

Yield: 8 ServingsAuthor: Wendy KlikPin it

Khinkali (Georgian Dumplings)

prep time: 1 hourcook time: 10 minstotal time: 1 hours and 10 mins

These delicious little pockets are filled with a soupy meat mixture. You hold onto the "handle" at the top. Bite into the bottom and slurp out the "soup" before biting off the dumpling and meat. You set the thick knob that you are holding aside and grab another before they are all gone.

ingredients:

• 2 c. flour
• 1/2 t. fine sea salt
• 1/2 c. water
• 1 large egg, beaten
• 4 oz. ground beef
• 4 oz. ground pork
• 3/4 c. water
• 1/2 small onion, diced 
• 2 T. finely chopped parsley
• 1 t. fine sea salt
• 1/4 t. thyme
• 1/4 t. ground coriander
• 1/4 t. caraway seeds, finely chopped
• pepper to taste
• 1/4 t. crushed red pepper or to taste
• 1/8 t. ground cumin
• 1 garlic clove, minced
• 2 bay leaves

instructions:

1. Combine the flour and salt in the large bowl of a stand mixer fitted with a dough hook.  Make a well in the dry ingredients. Pour the water and egg into the well.  Turn the mixer on low and stir until combined and shaggy.  Turn mixer speed to medium and knead for about 5 minutes, until the dough is smooth and elastic.  Remove the dough from the bowl and form it into a ball.  Spray the bowl with cooking spray and return the dough ball to the bowl.  Cover loosely with plastic wrap and let rest for about 15 minutes.
2. Place the ground meats, water, onion, parsley, garlic and spices into a bowl and using clean hands, combine well.  This mixture will be very wet.
3. Divide the dough into thirds. Working with one third at a time, roll until about 1/4" thickness.  Cut the dough into 2 or 2 1/2" rounds.  You should get 8 rounds, reroll dough as needed.
4. Roll each small circle into a larger circle approx. 4".  Place about a Tablespoon of the meat mixture into each larger round of dough.  Pleat and bring the dough edges together, making a purse.  When all the dough is gathered to the top, twist it to make a stem and to make sure it is well sealed.
5. Bring a large pot of salted water to a boil.  Add the bay leaves.  Carefully add half of the dumplings to the water and stir gently so they don't stick to the bottom.  Boil until the dough is tender and the meat is cooked about 8-10 minutes.  Use a spider to remove the dumplings to a paper towel lined plate.  Serve hot, sprinkled with additional pepper, if desired.

NOTES:

Adapted from a recipe found in Food&Wine, by Carla Capalbo

https://adayinthelifeonthefarm.blogspot.com/2019/03/khinkali-georgian-meat-dumplings.html

Property of A Day in the Life on the Farm

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