there is a possibility that this particular recipe will generate some flak, mainly because I can't actually remember the real name of these meat dumplings. I learned to make them from a dear friend and neighbor when I lived in the state capitol and interned for a legislative agency. Lilit is Armenian, having won the chance to come to America as an exchange student in high school. She was a bright girl and stayed here for college. Unfortunately, I have no idea where she is now.
However, for the few months were were neighbors and fellow state government interns {she worked at a state senator's office & I promise there were no shenanigans beyond the normal from either of us} we were also good friends. Lilit organized one of my best ever birthdays by throwing me a surprise nineteenth birthday party after knowing me for just a week. All the other residents and the interns in our program were recruited, and I had no idea that everyone was traipsing over for my party when I thought they were just investigating the building {cough, shenanigans, cough. birthday present lap dance from my delightfully French neighbor, Remy. that is all.}
We, along with several other interns in the program, lived in an apartment house that catered to students and particularly international ones. There are a number of internship programs in both government and the hospitality services in Harrisburg, and our little International House was home to many nationalities. One of the great events held at the House was a monthly dinner. Everyone took turns and once a month someone made a meal for the other ten or fifteen residents. Since I love to cook but am often at a complete loss as to what constitutes "American" food, I offered to help Lilit when it came to her turn for an Armenian feast.
There were roasted chicken pieces and some form of potato, a delicious dessert I can't now remember, and myriad other delicacies, but what I remember are the meat dumplings. I thought Lilit called them "khomeni," with a heavy "hhhgh" sound at the start, but a search of the Google seems to indicate that they are more widely called khinkali. Whatever they are, they're delicious. They do, though, make me understand why a bunch of grandmas were called upon to make them: it's a labor intensive process of love.
Khinkali
Meat filling:
1/2 medium onion, grated
1 large carrot, grated
2 cloves garlic, minced
1 tablespoon cilantro dried (preferably 1/4 cup fresh, chopped)
1 teaspoon ground caraway
1 egg
1/4 cup ground beef
1/4 cup ground pork or lamb
Dough:
1 cup flour
large pinch kosher salt
fresh ground pepper to taste
1 egg
1/4 to 1/3 cup whole milk
Mix together the vegetables, spices, and egg for the meat filling in a large bowl, then add in the meats. You can use all beef or all sausage, but I find a mix to be tastier. Once well incorporated, set aside in the refrigerator.
For the dough, mix the dry ingredients in a large bowl, then make a divot in them to mix in the egg and milk. Beat them together and incorporate, adding more milk or flour as needed to form a dough. Pop out the relatively sticky dough onto a well floured surface and knead for five or ten minutes, adding flour so that it is tacky but does not stick to the surface. Then begin rolling the dough (still flouring as necessary) very thin. You will want the dough to be between 1/16 and 1/8 inch thick. Cut out small circles in the dough, about two inches in diameter.
To make the dumplings, place a teaspoon or so of the meat filling in the center of each dough circle. Gently pick up the circle, slightly stretching it as you do so. Fold it over, pinching the dough around the edge into a half moon shape. Be certain to seal the edges well. You will likely find that you have put too much filling on the first few, I always do. Once you have sealed the edges, flip the dumpling so the the straight edge is on top. Pull the two points together, pinching and sealing the entire way around. It will look like an overlarge tortellini {I think the finished product looks like a bellybutton}.
Place the dumplings on a lightly sprayed cookie sheet as you make them. They can be done a few hours ahead, just spray the batch with a bit more cooking spray and lay plastic wrap over top, then refrigerate.
To cook, bring a large pot of salted water to the boil, then slide the dumplings in. Allow them to boil/simmer for about five to ten minutes, or until they float. Be certain to have a large pot to allow room for the dumplings.
They can be served plain, with butter & parsley, or with stewed tomatoes on the side. Like all hearty food, these are rather filling. This recipe makes about three dozen, which will feed four handily.
"Be well. Do good work. Keep in touch." - Garrison Keillor
However, for the few months were were neighbors and fellow state government interns {she worked at a state senator's office & I promise there were no shenanigans beyond the normal from either of us} we were also good friends. Lilit organized one of my best ever birthdays by throwing me a surprise nineteenth birthday party after knowing me for just a week. All the other residents and the interns in our program were recruited, and I had no idea that everyone was traipsing over for my party when I thought they were just investigating the building {cough, shenanigans, cough. birthday present lap dance from my delightfully French neighbor, Remy. that is all.}
We, along with several other interns in the program, lived in an apartment house that catered to students and particularly international ones. There are a number of internship programs in both government and the hospitality services in Harrisburg, and our little International House was home to many nationalities. One of the great events held at the House was a monthly dinner. Everyone took turns and once a month someone made a meal for the other ten or fifteen residents. Since I love to cook but am often at a complete loss as to what constitutes "American" food, I offered to help Lilit when it came to her turn for an Armenian feast.
There were roasted chicken pieces and some form of potato, a delicious dessert I can't now remember, and myriad other delicacies, but what I remember are the meat dumplings. I thought Lilit called them "khomeni," with a heavy "hhhgh" sound at the start, but a search of the Google seems to indicate that they are more widely called khinkali. Whatever they are, they're delicious. They do, though, make me understand why a bunch of grandmas were called upon to make them: it's a labor intensive process of love.
Meat filling:
1/2 medium onion, grated
1 large carrot, grated
2 cloves garlic, minced
1 tablespoon cilantro dried (preferably 1/4 cup fresh, chopped)
1 teaspoon ground caraway
1 egg
1/4 cup ground beef
1/4 cup ground pork or lamb
Dough:
1 cup flour
large pinch kosher salt
fresh ground pepper to taste
1 egg
1/4 to 1/3 cup whole milk
Mix together the vegetables, spices, and egg for the meat filling in a large bowl, then add in the meats. You can use all beef or all sausage, but I find a mix to be tastier. Once well incorporated, set aside in the refrigerator.
For the dough, mix the dry ingredients in a large bowl, then make a divot in them to mix in the egg and milk. Beat them together and incorporate, adding more milk or flour as needed to form a dough. Pop out the relatively sticky dough onto a well floured surface and knead for five or ten minutes, adding flour so that it is tacky but does not stick to the surface. Then begin rolling the dough (still flouring as necessary) very thin. You will want the dough to be between 1/16 and 1/8 inch thick. Cut out small circles in the dough, about two inches in diameter.
To make the dumplings, place a teaspoon or so of the meat filling in the center of each dough circle. Gently pick up the circle, slightly stretching it as you do so. Fold it over, pinching the dough around the edge into a half moon shape. Be certain to seal the edges well. You will likely find that you have put too much filling on the first few, I always do. Once you have sealed the edges, flip the dumpling so the the straight edge is on top. Pull the two points together, pinching and sealing the entire way around. It will look like an overlarge tortellini {I think the finished product looks like a bellybutton}.
Place the dumplings on a lightly sprayed cookie sheet as you make them. They can be done a few hours ahead, just spray the batch with a bit more cooking spray and lay plastic wrap over top, then refrigerate.
To cook, bring a large pot of salted water to the boil, then slide the dumplings in. Allow them to boil/simmer for about five to ten minutes, or until they float. Be certain to have a large pot to allow room for the dumplings.
They can be served plain, with butter & parsley, or with stewed tomatoes on the side. Like all hearty food, these are rather filling. This recipe makes about three dozen, which will feed four handily.
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