Georgian Spiced Meat Soup Dumplings

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These Georgian soup dumplings are tender dough parcels wrapped around a juicy filling of spiced beef, pork, onions, and fresh herbs, with a savory broth trapped inside each pleated bundle. Boiled until buoyant and eaten by hand, they deliver a burst of hot, herby soup followed by rich, savory meat. They are a beloved national dish of Georgia, perfect for cold evenings and hearty gatherings.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 3 gSugar
• 30 gProtein
• 780 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1 large egg
• 3/4 cup (180 ml) warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil

For the meat filling

• 12 oz (340 g) ground beef
• 8 oz (225 g) ground pork
• 2 medium yellow onions, very finely chopped
• 3 cloves garlic, minced

For the broth, herbs, and spices

• 1 cup (240 ml) cold beef broth
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 teaspoons ground coriander
• 1 teaspoon caraway seeds, lightly crushed
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

To serve

• Coarse sea salt for the boiling water
• Freshly ground black pepper
• Softened butter
• Extra chopped cilantro and dill

Directions

1. Make the dough: Whisk flour and salt in a large bowl. Make a well in the center and add the egg, warm water, and oil. Stir with a fork, then knead by hand for 8-10 minutes until smooth and elastic. Cover with plastic wrap and rest at room temperature for 30 minutes.
2. Make the filling: In a large bowl, combine the ground beef and pork with the chopped onions, garlic, cilantro, dill, cold broth, coriander, caraway, salt, and pepper. Mix vigorously with your hands or a wooden spoon for 2-3 minutes until the mixture is sticky and holds together. Refrigerate while you roll the dough.
3. Roll the dough: Divide the rested dough into 2 pieces. Roll each piece on a lightly floured surface to about 1/8-inch (3 mm) thickness. Use a 4-inch (10 cm) round cutter or glass to cut out circles. Keep the circles covered with a damp towel to prevent drying.
4. Shape the dumplings: Place about 1 1/2 tablespoons of filling in the center of each dough circle. Working with one dumpling at a time, lift the edges of the dough up around the filling and begin pleating: fold and twist the dough in a spiral, rotating as you go, until the top is completely sealed with a small twisted knot of dough.
5. Repeat with the remaining dough and filling, placing the shaped dumplings on a parchment-lined tray and keeping them loosely covered. Aim for about 20 dumplings total.
6. Boil the dumplings: Bring a large pot of generously salted water to a rolling boil. Gently drop the dumplings in without crowding (cook in two batches if needed) and stir once to prevent sticking. Boil for 10-12 minutes, until the dumplings puff up, float, and the dough is tender.
7. Drain and serve: Lift the dumplings out with a slotted spoon and pile them on a warm platter. Sprinkle with extra black pepper and fresh herbs, and serve immediately with softened butter on the side.
8. To eat: Hold each dumpling by its twisted topknot, take a small bite from the side, sip out the hot soup inside, then enjoy the rest of the dough and filling.

Cook’s Notes

• The cold broth is essential – it turns into a flavorful soup inside the dumpling as it cooks, so do not substitute with warm or hot liquid.
• Twist the tops firmly and pack the pleats tightly so the dumplings do not burst while boiling; the twisted knot is the traditional handle.
• Boil a single test dumpling first for about 8 minutes, then cut it open to confirm the filling is cooked and the soup has formed before shaping the rest.
• Serve the dumplings as soon as they are cooked because the dough toughens as it sits. Shaped uncooked dumplings can be refrigerated on a tray for a few hours and boiled just before serving.
• For the most authentic flavor and juiciness, use the specified mix of beef and pork rather than a single type of meat.

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