CHUCHVARA-DUMPLINGS
500 g or 3 3/4 cups flour, 500 g (18 oz.) mutton or beef,
400 g (14 oz. ) onions, 1 egg, salt, black pepper.
Mince the meat in a meat-grinder and combine with onions, water,
salt and
spices. Make
stiff dough out of flour, eggs, salt , and water, let stand for 30-40
min.
Roll out dough into 1-2 mm (1/20 in.) thick layer and cut into 5x5
cm (2x2 in.) squares. Place a teaspoon of filling in the center of each
square,
fold dough corner to corner , pinch edges completely enclosing meat.
Boil in salted water. Dumplings are ready when they float on the surface.
Serve with fermented milk or fried onions.
Back
