Georgian dumplings with cracked black pepper (Khinkali) [Izo] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 97) by Paula Wolfert

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Notes about this recipe

  • Eat Your Books

    Dough rests for 30 mins.

  • L.Nightshade on September 01, 2015

    These take quite a while to complete, we barely finished dinner by midnight! The dough recipe makes a perfect 24 dumplings as stated, I had a bit of the filling left over using the prescribed scant tablespoon per dumpling. They were fun, and good, I do love most any kind of dumpling, but I disagree that the don’t need anything else. A little butter even would have gone a long way. Our side dish was the green beans in cinnamon-flavored yogurt, and I kept trying to steal a bit of that yogurt for the dumplings. She does give the option of frying them later in butter, which I would have considered if it hadn’t been after 11pm already! http://beta.chowhound.com/post/july-2015-cotm-cooking-eastern-mediterranean-chapters-1-4-1017979?commentId=9707697#9707697

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