walnut pastesThis page is an opportunity to showcase the best of Georgian food as well as all those traditional dishes much loved by the Georgian community.

Here, you could add in recipes, ingredients and where to find them in Ireland.

You could share and swap ideas and comment on each recipe if you wish to have open comments on the site.

You could also have PDF version of each recipe for easy downloading and/or printing.

This could become (much like the dinning table) a busy social hub section of the website if developed in that direction.



Dumplings1Dumplings from the Mountains of Georgia

Ingredients for 5 people (35 dumplings):

  • Dough – 6 cups flour
  • 2.5 tsps salt
  • 3 cups warm water
  • Filling – 1.5 lbs ground beef and pork
  • 1 tsp ground black pepper
  • 2 tsps salt
  • Red pepper flakes
  • .5 tsp ground caraway seed
  • 2 small onions
  • 1.5 c warm water.

Combine flour, salt and warm water in a large bowl with your hands. Knead for about five minutes.

Let sit 35 plus minutes.

Take two yellow onions and chop in the food processor until they are in small pieces and oozing onion juice.

In a bowl, mix meat, spices and onions. Add water and mix with your hands. Start boiling a large pot of water.

Take a mango sized piece of dough and roll it out to about 1/3 of an inch thick.

Cut out circles about 2.5 inches in diameter with a drinking glass.

Using ample flour, put two rounds of dough together and push together with your thumbs and pointer fingers into four inch diameter flats.

Roll the flats into thin eight inch rounds. Lay them out, with lots of flour between them, on a plate or tray.

Cup the rounds of dough in the palm of your hand and put a heaping tablespoon of filling in the center. For convenience, you can put the open dumpling into a small rounded dish before you start to pleat the rim to form a small package. Use your thumb and index finger to make an accordion type fold all around the outside. In Georgia, if you can make 19 folds, you?re prime marriage material.

Roll the nubbin of the dumpling between your finger and thumb and pinch off extra dough. Place the waiting dumplings on a cookie sheet lined with saran wrap and flour.

Gently put the dumplings into the bioling water, about fifteen at a time, and boil for ten minutes.

Take out of the water, slide onto a plate and enjoy!

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