Saturday, November 6, 2010

Vegan MoFo Day 6 - Friday's Georgian Feast

So a quick follow up of what was made Friday night, along with some poor quality camera phone pictures.  Some pictures exist on a better camera but I'm waiting for a friend to send them over.  In the mean time here are the two products that were made.  Both are fairly common in Georgia, if the dish names didn't tip you off that's the country not the state, and I modified one to be vegan friendly. Props to my friend Chris who made the dough and did the dumpling work.  I was responsible for the filling and the sauce.

Kindzis Satsebela - Cilantro Apricot Pesto
Khinkali sokoti - Mushroom Pâté Dumplings


To make the Khinkali:

Dough:
  • 4cups of unbleached white flour
  • 1-1/4tsp salt
  • 1-1/4cups of warm water
  1. Combine the flour, salt and warm water to make firm dough. Knead for 5 minutes, then let it sit, covered, for 30 to 40 minutes.
Filling:
  • 1lbs Mushrooms (I used half shitake and half crimini)
  • 1tsp caraway seed
  • 4 cloves of garlic
  • 1 half medium onion
  • 1tsp better than bouillon (No Beef Base)
  • 1tsp Salt
  • 1/2tsp Pepper
  • Pinch of Cayenne
  • 2tbsp Brags
  • 1/4cup Nutritional Yeast
  • 1/3cup Panko
  1. Start by mincing the Garlic and onion in a food processor 
  2. Add the Mushrooms and pulse till you have a chunky base
  3. Add the rest of the seasonings and ingredients and pulse to combine.
Cooking:


  1. Divide the dough into 25 pieces. On a floured board, roll each piece out to a 6-inch round. Place about 2 tablespoons of filling in the center of each round. Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center. Move in a clockwise direction, allowing each fold of dough to overlap the previous one until the filling is completely enclosed in the pleated dough. Holding the dumpling firmly in one hand, twist the pleats together at the center to seal, breaking off the excess dough at the topknot.
  2. Cook the dumplings in salted, boiling water for 8-10 minutes or until they float to the surface. Serve hot.

I'm tired, I cooked up a storm today in the kitchen after I got back from the farmers market.  I will have plenty to blog about tomorrow with lots and lots of photos.  But for now, I'm going to relax.

OmNomNamaste,
-Seth

2 comments:

  1. These both look amazing! The dumplings look a bit like momos, but with a different filling.

    ReplyDelete
  2. Dumplings look wonderful! Shitake and Crimini are the best.

    ReplyDelete