18 Reasons >> Flavors of Georgia — Khinkali
Learning to make dumplings — those delicious morsels of comfort — seems like something your nonna should teach you. Those who are nonna-less will relish the chance to learn from Chef Gracie of 18 Reasons, the San Francisco-based nonprofit community cooking school. Her recipe for khinkali, traditional Georgian meatfilled dumplings, was easy to follow and the ingredient list for the dumplings and accompanying Georgian chopped salad with creamy walnut and coriander vinaigrette was a cinch to source.
During our Thursday evening class, the Eugene, Oregon-based chef and dumpling devotee taught 20 or so Zoomers how to make a simple dough from flour, warm water and salt. While the dough developed, we chopped cherry tomatoes and Persian cucumbers for the salad and made our brothy meat filling using ground beef, cilantro, salt, pepper and chile flakes.
I loved her tip for knowing how much water to add to your bowl of meat filling: “Stick a fork in the center. If it still stands up, you’re good.” Very nonna-like indeed.
The best part was having an expert there as you rolled out your dough and pinched your little purses in place for the first time. Watching Chef Gracie’s hands as they filled my screen helped me follow her fold-and-turn technique. And having 18 Reasons assistant program manager Emelia Vigil present to help answer our questions — just unmute and ask — made all the difference. Next up: Their pierogi class.
PERFECT FOR … >> dumpling beginners or anyone curious about Georgian food. How fun would it be to add a Georgian wine pairing to this class?
COST >> $50 without ingredients
DETAILS >> 18 Reasons offers online classes in everything from gluten-free baking (Oct. 24) to Halloween sweets (Oct. 31), as well as those pierogi (Oct. 28). Find more information at 18reasons.org.