These traditional Georgian dumplings are made with thick dough wrapped around a well-seasoned, juicy ground meat filling and steamed as they cook. Their large pleated shape holds hot broth inside, and they are eaten by hand.
Knead the flour, lukewarm water, and salt firmly into a stiff, smooth dough. Cover and let it rest for 25 minutes.
Thoroughly mix the ground meat with the grated onion, crushed garlic, water, cumin, salt, and black pepper. The filling should be loose; the water creates broth inside as it cooks.
Roll the dough into thick rounds and place a generous amount of juicy filling in the center. Gather the edges into pleats, bring them together at the top, and pinch firmly to seal.
Bring salted water to a boil in a large pot. Carefully add the dumplings and simmer until they float and the dough is cooked through. Lift them out with a slotted spoon, sprinkle with black pepper, and serve hot.
Important: The juicy filling inside the dumplings can spill out when you bite into them; traditionally, you hold one by its pinched top and take a small bite to sip the broth first. Contains gluten. A sufficiently moist filling releases broth as the dumplings steam. Press the pleats firmly together at the top to seal them.
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