Gurza – Lamb dumplings
Dumplings in various shapes and sizes are popular across the Caucasus and Russia.
Georgia has its khingali, Russia its pelmeni and Azerbaijan its gurza and dushbara. Gurza are larger than dushbara and not usually served in bouillon. Cinnamon can be added to the minced lamb stuffing of gurza or sprinkled over the gurza before serving.
For the filling:
500 g minced lamb (you can also use beef)
salt and pepper
For the dough:
500 g flour
300 ml of water
3-4 cloves of garlic
Mix meat and onion with adding salt and pepper. Fry the mix with butter on the pane. Fry until almost cooked (10 to 15 minutes), stirring frequently. Set aside to cool.
Sieve the flour and salt onto a large surface. Make a hole in the middle and add the egg and water. Mix into a light dough. Divide the dough into four large balls. Place the balls on a tea towel and cover with clingfilm. Leave to rest for 5 to 10 minutes.
Roll out the dough to a thickness of 1.5 mm. Traditionally, a thin, light rolling pin – ohlov is used. Add flour when rolling out if the dough is too sticky. Cut rounds approximately 8 cm in diameter in the rolled out dough – a small inverted glass is ideal for this. Place a dollop of the minced meat mixture into the middle of each circle, bring the sides together and pinch together across the top.
Here you have a dumplings:
Bring a large pan of water to the boil and add salt. Please pay attention that you should not use so much water! If you got 25 piece gurza, so you can use 800 ml water to all of them! Place the gurza in the pan of boiling water and cook for 10 minutes at a rolling boil. In our family we are adding the chopped tomatoes in the pan, so the bouillon will have a color and sourness.
While the gurza are cooking, finely chop the garlic and add to the yoghurt. Take gurza to the plate, out a little bit bouillon on them. Serve with the yoghurt and garlic mixture.
Nush Olsun! Enjoy your meal!