Another Georgian dish. Very delicious and a real experience. Ensure you know how to eat them up front, or you are in for a soupy surprise.

Ingredients

Dough:

• 1kg flour
• 2 eggs
• 380g water
• 20g salt

Filling:

• 700g mixed minced meat
• 2 diced onions
• 10g salt
• 1tsp chili
• 1/2 tsp ground caraway
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 2 minced cloves garlic
• 300g water (maybe less if meat was frozen before)

Should be 30 portions..

Instructions

Knead the dough and let them rest for 2 hours in the fridge.

Once done measure the filling ingredients and mix them well. Note that the water will start to separate again after some time. If that happens, mix it in again.

Roll out the dough. I used a paster roller and 6 (out of 8) was the perfect setting. Find a bown or jar that has a diameter roughly of the width of the rolled out dough strips. Rather go a bit too big than too small, it wont make much difference during filling but will allow you to add quite a bit more filling.

I added a very generous tablespoon of filling per dough circle. Then get the edges to the middle and press them together to seal the dough. The shape should be like a filled bag tied together.

Note: this step is not perfect yet as for me the dough was too thick and did not get fully cooked. Maybe pressing harder to thin it out or cutting it off all together afterwards would make more sense..

Cook the doughlings for 15 minutes.

Ensure to let them cool down a bit before eating or you will burn yourself with the liquid inside.

Next time…

• add 100g more water to the meat
• reduce the dough to 700g flour, from 1kg it was way too much dough
• figure out a way to fully cook through the dough