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Georgian dumplings with minced meat in a skillet
Don't even try to understand why this juicy meat dish is called "Georgian dumplings". Many are familiar with these layered dough and minced meat rolls under this name, which can also sound like "Roses", "Hussars", and even "Lazy dumplings". Although Georgian dumplings with minced meat in a skillet have the same ingredients as dumplings, their taste is completely different.
Georgian dumplings are first fried on the bottom and top sides (or just on the bottom), and then simmered with a vegetable sauce.
But if you're looking for something more exotic, you can try making Pigodi in Korean style.
Preparation time: 50 minutes.
Ingredients
Show ingredients
- milk of any fat content - 250 ml;
- eggs C1 - 1 pc;
- flour (any type) - 350 g + 100 g for kneading;
- sugar - 1 tsp;
- salt - 0.5 tsp.
Filling:
- chicken minced meat (any other can work) - 400 g;
- onion - 2 large heads;
- carrot - 160 g;
- sour cream of any fat content - 90 g;
- tomato paste (can use frozen) - 45 g;
- odorless vegetable oil for frying.
Preparation
- These Georgian dumplings have a very unusual dough recipe - it turns out incredibly tender, easily rolled out, but at the same time doesn’t tear and readily accepts any manipulations. Place all the ingredients for the dough in a saucepan, except for the flour. Turn on medium heat and begin to warm the mixture.
- Gradually add flour while continuously whisking to ensure the egg doesn’t cook too quickly. Bring the consistency to that of pancake batter.
- Gradually the mixture will begin to clump, i.e., cook.
- Turn off the heat and immediately add the remaining amount of flour.
- Mix everything with a spoon, combining the wet and dry fractions into clumps. Then knead the dough by hand on the table, adding flour set aside for kneading as necessary. Let the dough rest under plastic wrap while the sauce is being prepared.
- Coarsely grate the carrot. Grate or chop the onion.
- Fry the vegetables until soft in a skillet with a small amount of oil.
- Add the tomato paste here.
- And immediately - the sour cream. Heat the sauce for a couple of minutes, add salt, and remove from the stove.
- Roll out the dough on the table into a large sheet (up to 2-2.5 mm thick).
- Spread the meat filling evenly across the entire area.
- Roll into a long and tight roll.
- Pinch the open edge to the main sheet.
- Cut the spiraled dough roll into equal slices (about 5 cm each).
- In preheated oil, seal (fry) the bottom of the dumplings (until golden brown).
- The top of the Georgian dumplings can also be fried, or left unsealed. An assortment of sealed and opened tops will look festive when served.
- Pour water into the skillet up to half the height of the rolls. Let the dumplings simmer under a lid for about 10 minutes.
- Distribute the sauce in the gaps between the rolls. If after this the level of the vegetable sauce does not reach the top of the dumplings, add more water.
- Cover everything with a lid. Set the heat slightly above minimum and simmer the Georgian dumplings with minced meat in the skillet for another 20 minutes.
So, one batch of Georgian dumplings is ready. It should be served immediately while hot, garnished with herbs - it will be delicate and fragrant.
The second batch can be prepared simultaneously with the first in another skillet or frozen. Georgian dumplings store well in the freezer and are waiting for their moment.
Enjoy your meal!
