Name: Braised Meat Dumplings with Spiced Filling
Total time: 55 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 1 lb ground beef or lamb; 1/2 lb ground pork; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cinnamon; 1/2 tsp allspice; 1/4 tsp nutmeg; 12-15 khinkali wrappers; 1/4 cup water for sealing; 2 cups beef or chicken broth; 2 tbsp tomato paste; 1 tsp smoked paprika; 1/4 cup chopped fresh parsley

Braised Meat Dumplings with Spiced Filling

A slow-cooked variation of Georgian khinkali, where the dumplings are first steamed and then gently braised in a spiced broth for added depth of flavor.

55 minutes4 servings

Method

In a large bowl, combine ground beef, pork, onion, garlic, salt, pepper, cinnamon, allspice, and nutmeg. Mix well.
Divide the mixture into 12-15 portions and shape each into a ball.
Place a meat ball in the center of a khinkali wrapper.
Wet the edges of the wrapper with water and fold to create a pouch, pinching the top to seal.
Arrange the dumplings in a steamer basket lined with a cloth or parchment paper and steam over boiling water for 20-25 minutes until the dough is tender and the filling is cooked through.
In a large skillet, heat the broth, tomato paste, smoked paprika, and a splash of water. Bring to a gentle simmer.
Carefully transfer the steamed dumplings into the skillet, ensuring they are partially submerged in the broth.
Cover and simmer on low heat for 10-15 minutes, allowing the dumplings to absorb the spiced broth and develop deeper flavor.
Garnish with chopped parsley before serving.
Check that the ground meat reaches 71°C (160°F) throughout before serving.