Dumpling con carne Giorgianou (A Georgian in Italy)

noodles are not much different from pasta. You only need to scramble and add 2 eggs to the flour, knead, add a spoon or two water, knead again for 15 minutes to receive an evenly structured dough. The dough must be hard, but slightly softer than Khinkali dough. It must be wrapped in seran wrap and rest for 30 minutes. Everybody deserves a rest after hard work and the dough is not an exception. Please respect its labor rights.

Cut your meat into small, thin pieces, dissolve the corn starch into the wine and immerse the meat in it. It will take aroma from wine, while starch will make the meat soft. This technology is widely used in Asian kitchen and if considering that the Georgian cows are muscled like sportsmen, than their muscles will definitely need a little softening. Do not assume that the corn and potato starch substitute each other, as potato starch has a bitter taste and leaves an unpleasant aroma on the meat. Right after that heat the pan, add some oil and roast the meat until it gets a light brown color, then move from the stove and drain the oil.

Roll the dough on about 2mm width and cut in rhombs. As soon as the tomato sauce is ready, boil a big pot full of water. Add 1.5 tea spoon of salt to the water, then - dough and boil for 7 or 8 minutes. Simultaneously return your oil-drained meat on a middle fire and add as much tomato sauce as needed to cover the meat thoroughly. You have to get a wet mixture, stir it well and lower the fire. Meanwhile noodles will already be boiled, so drain the water, but do not add oil to it as the boiled dough will not absorb the meat sauce afterwards and the final taste will suffer. Move the drained Georgian pasta on the plate and top it with the tomato sauce meat.

The dish will be perfect with dry white wine, Goruli Mtsvane, Manavi Mtsvane or Tsinandali wines.