Meat-Filled Dumplings

Food & Wine - - RECIPES -

AC­TIVE 1 HR; TO­TAL 1 HR 10 MIN SERVES 8

This home­made dough, which is the right strength to con­tain the juicy fill­ing, comes to­gether quickly and is easy to work with as long as there isn’t too much flour on the work sur­face. The dough should grip the ta­ble in or­der to stretch prop­erly and not spring back.

DOUGH

2 cups all-pur­pose flour (about 81/2 oz.), plus more for work sur­face

1/2 tsp. fine sea salt

1/2 cup wa­ter

1 large egg, beaten Olive oil, for greas­ing

MEAT FILL­ING

4 oz. 80% lean ground beef

4 oz. ground pork

3/4 cup wa­ter

1/3 cup finely chopped yel­low onion

2 Tbsp. finely chopped fresh cilantro

2 Tbsp. un­salted but­ter, melted

1 tsp. fine sea salt

1/4 tsp. dried kon­dari (sum­mer sa­vory) or mild thyme

1/4 tsp. co­rian­der seeds, crushed

1/4 tsp. car­away seeds, finely chopped

1/4 tsp. freshly ground black pep­per, plus more for serv­ing

1/4 tsp. crushed red pep­per, or to taste

1/8 tsp. ground cumin

1 gar­lic clove, finely chopped

AD­DI­TIONAL IN­GRE­DI­ENTS 2 fresh bay leaves

1. Make the dough: Stir to­gether flour and salt in a medium bowl. Make a well in cen­ter of dry in­gre­di­ents, and add 1/2 cup wa­ter and egg. Stir with a wooden spoon un­til a shaggy dough forms. Turn dough out onto a lightly floured sur­face, and knead un­til smooth and elas­tic, 4 to 5 min­utes. Place dough in a lightly oiled bowl, and cover loosely with plas­tic wrap. Set aside.

2. Make the meat fill­ing: Us­ing a fork or your hands, stir to­gether all meat fill­ing in­gre­di­ents in a large bowl un­til ground meat is com­pletely bro­ken up and mix­ture is well blended.

3. Di­vide dough into thirds. Shape 1 dough por­tion into a ball, and roll out to about 1/4inch thick­ness on a lightly floured work sur­face. (Keep the re­main­ing dough por­tions cov­ered with plas­tic wrap while you work.) Us­ing a 21/2-inch round cut­ter, cut out 8 dough cir­cles, rerolling dough scraps as nec­es­sary.

4. Roll each dough cir­cle into a larger 4-inch cir­cle. Place about 1 ta­ble­spoon (about 1/2 ounce) meat fill­ing in cen­ter of each dough cir­cle, and pleat dough edge, gath­er­ing top like a pouch to en­close fill­ing. When you have pleated all the way around, pinch top edges to­gether firmly, and give the dough a lit­tle twist to make a stem and to make sure the khinkali is well sealed. (If you don’t want the stems, lightly press the twisted stem down into the dumpling with your fin­ger.) Place fin­ished dumplings on a piece of lightly floured parch­ment pa­per; cover loosely with plas­tic wrap, and re­peat process with re­main­ing dough por­tions and fill­ing.

5. Bring a large pot of salted wa­ter and bay leaves to a boil over high. Care­fully add half of dumplings to wa­ter, and stir gen­tly with a wooden spoon (with­out pierc­ing dumplings) to make sure they don’t stick to bot­tom of pot. Boil un­til dough is ten­der and meat is cooked through, 8 to 10 min­utes. Re­move khinkali with a spider, and drain on pa­per tow­els. Re­peat with re­main­ing half of dumplings. Sprin­kle khinkali with black pep­per, and serve hot.

NOTE Khinkali are de­signed to be eaten by hand. Hold each dumpling by its stem

(like an open um­brella) and take a small bite from the side of the cush­iony top, suck­ing out the hot broth be­fore dig­ging into the fill­ing. Dis­card the stem.

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