Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 pounds of finely diced duck meat, 1 cup of finely minced yellow onion, 4 minced garlic cloves, 0.5 cup of finely ground walnuts, 0.25 cup of chopped fresh cilantro, 0.25 cup of chopped fresh parsley, 2 teaspoons of Svanetian salt, and 0.5 teaspoon of red pepper flakes, mixing thoroughly to create the dumpling filling.

2. 2

   In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt, then gradually add 1 cup of warm water and 1 tablespoon of olive oil, kneading for 8-10 minutes until a smooth, elastic dough forms.

3. 3

   Cover the dough with a clean kitchen towel and allow it to rest for 30 minutes at room temperature to relax the gluten.

4. 4

   On a lightly floured surface, roll out portions of the dough to about 1/8 inch thickness and cut out 3-inch diameter circles using a cookie cutter or glass rim.

5. 5

   Place approximately 1 tablespoon of the duck filling in the center of each dough circle, then carefully gather the edges of the dough upwards to form pleats, pinching them together at the top to create a small topknot for each dumpling.

6. 6

   Arrange the formed dumplings in a single layer in a lightly oiled steamer basket, ensuring there is enough space between each dumpling to prevent sticking.

7. 7

   Steam the duck dumplings over simmering water for 15-20 minutes, or until the dough is cooked through and the filling is tender and juicy.

8. 8

   Serve the Georgian steamed duck dumplings immediately with a side of plain yogurt or a traditional Georgian sour plum sauce.