Chechen dumplings with meat

Chechen dumplings with meat

Description of the dish.

Hello, dear readers!

“Zhizhig galnash” is a national dish of the Chechen people, popular not only in their native places, but also beyond their borders.

Chechen ladies enjoy preparing dumplings with meat for their spouses, because this food is very tasty and satisfying. The recipe is quite ordinary, so no special culinary skills are required.

It will be very interesting that dumplings are difficult to classify into a specific group: they are both 1st and 2nd, because the meat, dough dumplings and fragrant broth are served immediately.

Without any hesitation, I advise you to try this Caucasian exotic, using the detailed recipe from the website “Pro Vkusnyashki”...

Nutritional value of the dish per 100 grams.

BJU: 4.32 / 2.1 / 8.9.

Production time: 30 min.

Number of servings: 4-5 servings.

Ingredients of the dish.

• Beef broth - 3 l.
• Boiled beef - 0.5 kg.
• Garlic - 20 g (3 cloves).
• Greens - 30 g.
• Salt - 5 g (1/2 tsp).

Dumplings.

• Premium wheat flour - 400 g (2.5 tbsp).
• Egg - 1 pc.
• Water - 240 ml (1 tbsp).
• Greens - 30 g.
• Salt - 5 g (1/2 tsp).

Recipe of dish.

Pour 300 g of flour into a deep bowl through a sieve.

Make a hole in the center of the flour mound and break the egg.

Add salt there too.

Next, add water.

Then knead the stiff dough.

Using the remaining flour, roll out the mass, previously dividing it in half for convenience.

Cut the dough layer into small equal parts.

Next, take a piece of flour mass and treat it as follows:

• roll into a sausage;
• press the middle with 3 fingers;
• Continuing to press, move your fingers down.

As a result, the dumpling will be wrapped in something similar to a shell.

We carry out the previous step with all parts of the test.

We do the same with the remaining flour ball.

Place a saucepan with 2 liters of broth on the stove and bring the liquid to a boil.

Without wasting time, let's prepare the sauce. To do this, pour the rest of the broth into a bowl, and squeeze 3 cloves of garlic through a press.

Then add chopped herbs and salt to the mixture. Mix the ingredients until the bulk component dissolves.

Place the flour mixtures into the bubbling broth, then stir so that they do not stick together and cook for 15-20 minutes (the dumplings should float).

Place the finished dumplings on a serving plate and serve with meat and garlic broth.

Bon appetit, dear friends!

I will be very glad to communicate on culinary topics on social networks...

Chechen dumplings

Chechen-style dumplings are a hearty dish made from pieces of dough. These dumplings are served with meat, garlic sauce, and are often accompanied by mashed potatoes. Let's prepare all this now.

What types of dumplings are there?

There are many similar recipes in the cuisines of the peoples of the world, but depending on the culture and geographical location, they differ in certain aspects. For example, Ukrainian dumplings are prepared slightly differently and have the most ordinary shape. Chechen-style dumplings are prepared in such a way that they look like a tube that will later hold a fragrant broth.

Dough for dumplings in Chechen style

The dough for dumplings is prepared in the simplest way, and the method of forming dumplings is very exciting and not difficult. There can be any kind of meat in the company of dumplings, but since this is a dish of Muslim cuisine, it is not recommended to use pork. Usually, the dish is prepared for a large crowd and served on a spacious bowl, in the center of which a small bowl of garlic sauce is placed.

Dumplings resemble the method of making dumplings. We offer you several recipes with them:

and another fascinating recipe, including a combination of meat and dough:

Ingredients

• Wheat flour – 400 g
• Meat broth – 200 ml
• Meat – 500 g
• Potatoes – 4 pcs.
• Onions – 1 pc.
• Garlic – 7 cloves
• Salt – 2 tsp.
• Bay leaf – 2 pcs.

How to cook dumplings in Chechen style

First you need to prepare the dough for the dumplings. Combine flour with hot broth and knead into a tight dough.

If you don’t have broth in stock, you can knead the dough in water.

Cover the finished dough with a clean towel and leave to rest for 15-20 minutes.

Boil water, add salt, bay leaf and any spices. In the water provided for us, boil the meat until cooked.

The production time will depend on the meat you choose. The chicken takes about 30-40 minutes to cook.

Finely chop the onion and fry.

Cut the potatoes and boil in salted water until tender.

Roll out the dough thinly and cut into strips approximately 3-5 centimeters wide.

For convenience, the dough can be divided into 2 or 3 parts.

Cut each strip into small strips 7-10 mm wide.

We form dumplings. Place 2 or 3 fingers on the strip of dough, press down and stretch a little across the table. The dough will curl on its own because it needs to.

The tube will have a hole, in other words, it will not be completely closed. The broth will be collected in this boat.

Shake off the flour from the finished dumplings and place them on a board or bowl in one layer.

For the garlic sauce, chop the garlic and combine with the broth.

It’s enough to take a couple of ladles of the broth in which the meat is cooked and mix with garlic. You can also add dill, ground pepper or any spices to your taste.

Remove the meat from the broth, but leave the broth on the fire: we will boil the dumplings in it.

Place the dumplings into the bubbling broth, stir and cook for 10-15 minutes until tender.

Do not pour out all the dumplings at once, otherwise they will stick together.

Combine the fried potatoes with fried onions and mash them into a puree. This will be an addition to our dumplings.

You can add broth to the potatoes, then the mashed potatoes will be juicier.

Also, while the dumplings are boiling, you can cut the meat into suitable size pieces.

Serve as follows. Place a bowl of garlic sauce in the center of the bowl, place hot dumplings around it, and place the meat on top. Place the potatoes in a bowl nearby. If desired, add herbs and vegetable salad.

This dish should only be served hot.

Chechen dumplings

Zhizhig-galnysh is considered the hallmark of Chechen cuisine (“zhizhig” - meat, “galnysh” - dumplings). This dish can be considered an analogue of the Kazakh besbarmak, but only chopped onions are not added to it, but garlic and dumplings are made from corn flour, but are prepared mainly from wheat flour. Corn flour is used to produce a ceremonial dish. “Zhizhig-galn ysh” is served in three plates: dumplings are placed on a huge one, boiled meat is placed on top of them, plates with meat broth are placed separately, and garlic, crushed with salt, is placed separately, again, filled with broth.. In the cool season, it warms better than an alcoholic drink, even cures colds.

Ingredients for “Dumplings in Chechen style”:

• Bay leaf
• Dark pepper (to taste)
• Onions (for broth) - 1 pc.
• Garlic (for sauce) - 6-8 cloves.
• Chicken egg - 1 piece
• Wheat flour / Flour (or corn) - 200 g
• Chicken drumstick (or any other meat) - 800 g
• Salt - to taste

Nutritional and energy value:

Recipe for “Chechen-style dumplings”:

Pour water over the chicken drumsticks and cook a good, rich broth with the addition of bay leaves, onions and peppers.

Pour flour into a bowl in a heap. Create a well in the flour, add the egg, salt, and water.

Knead the stiff dough.

Roll out the dough 1 cm wide and cut into strips 2-3 cm wide.

Cut each strip into pieces 0.8-1 cm wide.

On the board, press each strip with 3 fingers (index, middle and ring) and with light force pull the dough towards you - it takes the shape of a shell.

Pour a little of the prepared broth into another pan and boil the dumplings in it (they should be perfectly cooked inside).

Garlic sauce – beram – is served with zhizhig-galnysh.
Chop the peeled garlic with a knife or pass through a press. Add a lot of salt and add broth.

Dumplings are laid out on a dish, meat is on top, garlic is placed next to it.
Dumplings and meat are dipped in sauce and washed down with broth. Bon appetit and good mood. You can use any kind of meat in this dish. Naturally, the more ideal it is, the fattier it is, the tastier it is. )))I cook chicken for myself and my kids. It turns out no less tasty. )))

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October 5, 2019 alenanat #

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June 22, 2015 fish803 #

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March 3, 2014 Pachita # (recipe creator)

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March 3, 2014 Pachita # (recipe creator)

February 18, 2014 80iren80 #

March 3, 2014 Pachita # (recipe creator)

January 5, 2014 Mademoiselle88 #

March 3, 2014 Pachita # (recipe creator)

May 25, 2013 Zheka Ya #

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Zhizhig-galnash – the calling card of Caucasian hospitality

Zhizhig-galnash is a popular dish of Chechen cuisine, which is prepared from beef with bones, lamb, chicken and even sea and river fish. The meat is cooked in large portions, salted and, in addition, dumplings are made from corn or wheat flour. This dish is an analogue of khinkal. In Chechen, “zhizhig” is translated as “meat,” and “galnash” is translated as “dumplings” or “dumplings.”

The calorie content of the food is about 140 kcal per 100g. This figure may vary and depends on the fat content of the meat. We will tell you in this material how to prepare zhizhig galnash in several versions step by step and with photos.

Zhizhig-galnash with lamb

The dish comes out tender, rich, with a savory garlic note. Dumplings differ in their shape. It directly depends on the housewife’s ability to work with dough. Serve with Beram sauce, which can be tomato or garlic.

• One testicle;
• Carrots and onions - one piece each;
• Wheat flour – 250 g;
• Lamb – 1 kg;
• Head of garlic;
• Water – 100 ml;
• Basil, cilantro - 3 sprigs each;
• Ground aromatic pepper, salt - to taste.

1. For a fragrant broth, put the peeled onion and carrots, cut into pieces, into a large saucepan. Add the meat and fill it completely with water. Bring to a boil and reduce the flame to low, skim off the foam. The lamb must be cooked as for jellied meat - be soft and simply separate from the bone. At the end of cooking, add ground pepper to the brew and add salt;
2. While cooking the meat, we prepare galnash (dumplings). Pour water into a bowl, break an egg and sprinkle with salt, beat a little with a fork;
3. Add flour in parts, passed through a sieve, and knead a tender, soft dough;
4. Roll out into a layer 1 cm wide and cut into strips, later cut them so that they are similar in length. Press each piece slightly with 3 fingers and pull it a little so that long dumplings come out. Let them lie on the table until they dry out a little;
5. Remove the meat from the broth and leave for a short time until it cools. Strain the liquid and pour 1/3 of it into a separate bowl to prepare Beram sauce. Add garlic, passed through a garlic press, aromatic ground pepper, add a little salt. Our sauce is ready;
6. Boil the dumplings in the remaining broth. When they float out, they should boil for 2-3 minutes, after which they are thrown into a colander.

The Chechen national dish is served in this way: put dumplings in a huge bowl, with small pieces of meat on top. Sprinkle with chopped herbs and serve Beram sauce in a gravy boat. Meat slices are dipped into it, or the dressing is poured into the dish itself.

Chechen dumplings with beef

They are usually prepared for a festive table and are formed only before heat treatment.

• One testicle;
• Small potatoes - 9 pieces;
• Beef (with bone) – 1 kg;
• Wheat flour;
• Onions and carrots – 2 pieces each;
• A glass of broth;
• 6 cloves of garlic;
• 2 bay leaves;
• Sunflower oil for frying – 2 huge spoons;
• Dark pepper – 7 pieces;
• Greens and salt - to taste.

Recipe for zhizhig galnash:

1. You can use a pressure cooker. Place the washed meat in a container, fill it with water, add one onion, carrots, pepper, bay leaf and add some salt;
2. Cook with the lid closed for 30-40 minutes. If you wish, cook as usual;
3. Place the cooked beef in a container that keeps warm. Strain the broth and cool it, then take 1 cup from the saucepan and knead the dumpling dough on it. To do this, mix the broth with an egg, salt, add flour so that it turns out to be a not very stiff mass. Roll it into a bun and let it sit for a while;
4. Peel the potatoes and finely chop them into a saucepan, fill with cool water, do not add salt. When it is cooked, drain the water, but leave a little on the bottom;
5. We prepare dough dumplings at home: form a strip 1.5-2 cm wide and cut it into 5-10 mm wide. We press all purchased pieces of dough with 2 fingers (middle and index) on the table, thereby making small flat cakes, which are later rolled up. If you don’t have too much time, just roll out the dough into a large flat cake shape and cut into small squares;
6. Peel the onion, finely chop and fry in sunflower oil;
7. Cut the meat into pieces and cover;
8. Prepare broth from potatoes. Add it to the boiled vegetable and crush it using a masher or submersible blender so that there are no lumps left. We should end up with a medium mixture - not watery and not thick. Add sauteed onion to it, mix well, add salt if necessary. Serve the prepared beef slices and dumplings in bowls;
9. Boil the dumplings in the broth, add water as needed, taste for salt;
10. To prepare the sauce, add garlic, grated with small holes, to the broth, sprinkle with herbs.

Serve zhizhig galnash with beef like this: the dumplings are placed on a large dish, and the meat pieces, cut into portions, are placed on top. The dish with garlic dressing is placed in the middle of the dish, and each person is served a bowl of potato broth separately.

Chicken recipe

It is better to take domestic poultry, then the Chechen zhizhig galnash will turn out rich and satisfying.

• Water – 100 ml;
• Hen;
• One testicle;
• 3 cloves of garlic;
• Flour – 250 g;
• Salt and pepper - to taste;
• A few bay leaves.

1. Boil the chicken, add bay leaf;
2. Let's remove it from the water, separate the meat from the bones;
3. We prepare galnash without the help of others. Pour flour into a bowl, add water, an egg, add salt, knead the dough;
4. From it we will form a sausage, which we will cut into strips. Let’s start forming “shells” from each piece (press it down with 3 fingers and move it across the table);
5. Divide the broth in half and leave a little for the sauce;
6. Place the dumplings in a container with a huge volume of broth and cook for 20 minutes;
7. Sauce: squeeze the garlic through a press, add salt and pepper, pour in the broth;
8. Place the chicken and dumplings on a platter, and serve the dressing and bowls of broth separately.

Zhizhig galnash with chicken is eaten like this: dumplings and chicken are dipped in sauce and washed down with a delicious broth.

Video: Recipe for zhizhig-galnash