Name: Slow-Fermented Meat Dumplings with Tomato Paste and Herbs
Total time: 75 min
Yield: 4 servings
Cuisine: Khinkali
Ingredients: 2 cups all-purpose flour; 1/2 cup water; 1/2 tsp salt; 1 lb ground beef or lamb; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 1/4 tsp black pepper; 2 tbsp tomato paste; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped

A traditional Georgian khinkali variation with a slow-fermented dough and a more complex meat filling using tomato paste and fresh herbs.

Method

In a large bowl, mix flour, water, and salt to form a dough. Knead for 5 minutes, then let rest for 1 hour at room temperature before refrigerating for 12-24 hours for slow fermentation.
In a separate bowl, combine ground meat, onion, garlic, cumin, coriander, paprika, pepper, tomato paste, dill, and parsley. Mix thoroughly until well combined.
Divide the fermented dough into small balls. Roll each into a thin circle, fill with meat mixture, and fold into a dumpling shape with a small opening at the top to allow steam to escape.
Place dumplings in a steamer basket and steam for 25-30 minutes until cooked through.
Serve with a side of fresh herbs or a simple salad.
Check that the ground meat reaches 71°C (160°F) throughout before serving.