Hingel is a traditional dumpling from Kars and the Caucasus, made by filling large squares of dough with ground meat, sealing them, and boiling them. Served with garlic yogurt and a butter sauce, these hearty dumplings are much larger than Kayseri-style manti.
Knead the flour, salt, and lukewarm water firmly to make a stiff dough. Cover and let it rest for 25 minutes.
Knead the ground meat thoroughly with the grated onion, salt, and black pepper.
Roll the dough out thinly and cut it into large squares about 6 centimeters wide. Place a 5 ml measure of filling in the center of each square. Bring the corners together to form a pouch, then press the edges firmly to seal.
Boil the hingel in salted boiling water until the dough turns translucent, then drain. Pour the garlic yogurt over them. Heat the butter with the mint, drizzle it over the hingel, and serve hot.
Important: Hingel are made with large wrappers, so add plenty of filling to the center and seal the corners well to keep them from opening while boiling. Contains gluten and dairy. Freeze assembled hingel on a floured tray.
Uzun zamandır aradığım tarif tam buymuş. Lezzeti gerçekten güzelmiş.
Bende biraz kurudu, muhtemelen fazla pişirdim. İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum.
Bu bende de bazen oluyor, malzemelerin oda sıcaklığında olması yardımcı oluyor.
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