Georgian-Style Meat Dumplings (Chinkali)
Georgian-style dough pockets filled with minced meat by Spoonsparrow: a protein and zinc boost thanks to beef mince
Ingredients
- 800 g wheat flour type 1050
- 1 egg
- Salt
- 600 g ground beef
- 1 onion
- 1 Garlic clove
- 1 bunch dill
- pepper (ground)
Instructions
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1.
Knead the flour with egg, salt and about 350 ml water into a firm dough. Cover and let rest for about 30 minutes.
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2.
Place the ground beef in a bowl. Peel and finely chop the onion and garlic. Wash the dill, shake dry and finely chop the stems. Mix the onion, garlic and 2 Tbsp of dill into the beef. Season with salt and pepper.
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3.
Roll out the dough and cut circles about 10 cm in diameter. Place roughly 1 Tbsp of filling in the center of each circle, fold over the filling, pinch to seal tightly. Boil the dumplings in salted water and simmer for about 15 minutes until cooked through.
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4.
Remove the dumplings with a slotted spoon, sprinkle with remaining dill and pepper, and serve hot.