KHINKALI PORK AND BEEF SOUP DUMPLINGS
Make and share this Khinkali Pork and Beef Soup Dumplings recipe from Food.com.
Provided by Venturists
Categories Asian
Time 1h30m
Yield 25 Dumplings, 5 serving(s)
Number Of Ingredients 12
Steps:
- Mince the cilantro, garlic and onion. Combine them with the ground meat, water, pepper flakes and butter and set aside.
- Heat water until it is hot but not boiling.
- Combine the water with sifted flour and salt.
- When all of the ingredients are combined, begin to kneed the dough. The dough should be dry enough not to stick to your fingers. Continue to add small amounts of flour until a smooth ball is formed. The dough should be very stiff, similar to pie crust.
- Cover the dough and all it to sit for 15 minutes in a warm dry place.
- Knead for an additional 6 minutes, then set aside.
- Cut the dough into 2 equal parts.
- Roll the dough out on a clean floured surface.
- Cut the dough into 3" rounds, using a form such as a cookie cutter.
- Roll out each round until it is about 5 inches in diameter.
- Place 1 1/2 tablespoons of filling in the center of the dough round.
- Pin the dumpling using an accordion style fold.
- Pinch the top tightly to ensure no filling can escape.
- Place the dumplings in a pot of salted boiling water. When they float to the surface after about 7 minutes (bottom side up) they are done.
- Place the dumplings on a serving platter.
- Sprinkle with finely ground pepper (optional) and serve immediately.
- For a video demonstration for folding the dumplings, go to https://www.venturists.net/khinkali-georgian-beef-pork-soup-dumplings/.
Nutrition Facts : Calories 1156.9, Fat 59.7, SaturatedFat 24.7, Cholesterol 215.1, Sodium 1185.1, Carbohydrate 89.2, Fiber 3.6, Sugar 1.6, Protein 60.5
SIU MAI OR SIOMAI (DIM SUM DUMPLINGS)
Siu mai or Siomai are steamed dumplings but with an open top. They're just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer. My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat. Now that I have to make it, there are times I opt out on the water chestnuts since I don't have them but it hardly changes a thing. :D Serving size really depends. Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat.
Provided by Pneuma
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix everything together thoroughly except the wonton wrappers.
- Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
- Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
- Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
- Serve with soy sauce or chili paste (if you want it hot).
Nutrition Facts : Calories 404.5, Fat 16.4, SaturatedFat 5, Cholesterol 82.3, Sodium 468.5, Carbohydrate 42.1, Fiber 2.1, Sugar 1.3, Protein 20.6
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