>>>
>>> IT
>>> IT IS
>>> IT IS ALWAYS FUN TO TRY NEW CUISINE.
CUISINE.
CUISINE. TODAY WE ARE COOKING UP SOME A
GEORGIAN FOOD.
GEORGIAN FOOD. THAT IS GEORGIA THE COUNTRY,
NOT THE STATE.
HERE TO HELP US IS FOOD WRITER
AND COOK POLINA CHESNAKOVA.
WELCOME.
WELCOME.
WELCOME. >> THANK YOU RESPECT GEORGIA IS
WHERE EUROPE AND ASIA MEET.
PART OF THE FORMER SOVIET
UNION.
UNION.
UNION. TELL ME A LITTLE BIT ABOUT THE
COUNTRY AND ITS CUISINE.
>> GEORGIA IS IN THE CAUCASUS
MOUNTAIN RANGE.
MOUNTAIN RANGE. IT IS RIGHT SOUTH OF RUSSIA.
IT IS KIND OF NESTLED BETWEEN
THE BLACK SEA AND THE CASPIAN
SEA.
SEA.
SEA. SHARES THE COAST WITH TURKEY,
WHICH IS SOUTHWEST.
>> WELL KNOWN FOR FOOD AND GOOD
WINE.
WINE.
WINE. >>
WINE. >> YES.
>> YES.
>> YES. IT IS CONSIDERED OF THE HOME OF
WHERE WIND STARTED.
THEY HAVE THE OLDEST CULTIVATED
WINE GRAPE THAT THEY FOUND THAT
DATES BACK TO 8000 YEARS.
>> ISN'T THAT INCREDIBLE?
WE WANTED TO TAKE A LITTLE
JOURNEY WITH OUR TASTE BUDS.
WHAT ARE WE MAKING AND HOW
COMMON IS THIS DISH?
>> WE ARE MAKING GEORGIAN SOUP
DUMPLINGS.
DUMPLINGS. AND THEY ARE REMNANTS OF WHEN
THE MONGOLS TOOK OVER GEORGIA
IN THE 13th CENTURY AND RULED
FOR CENTURIES.
FOR CENTURIES. GEORGIANS HAVE THEIR OWN VERY
DISTINCT CUISINE.
DISTINCT CUISINE. YOU CAN SEE A LOT OF INFLUENCE
FROM THE COUNTRIES THAT INVADED
GEORGIA WERE TRADED WITH GEORGIA
. THE VERY SIMILARITIES ARE TO
THE SOUP DUMPLINGS YOU WOULD
FIND IN CENTRAL ASIA AND CHINA.
I DON'T REMEMBER THE NAME OF
THE CHINESE DUMPLINGS, BUT
SIMILAR TO THOSE.
>> HOW DO WE GET STARTED WITH
THOSE?
THOSE?
THOSE? >>
THOSE? >> USUALLY I BEGIN WITH THE
DOUGH.
DOUGH.
DOUGH. THE DOUGH I ALREADY MADE,
BECAUSE IT'S A SIMPLE DOUGH OF
FLOUR, SALT, AND WATER.
AND THEN YOU NEED IT FOR 5 TO 7
MINUTES.
MINUTES.
MINUTES. I DIDN'T THINK PEOPLE WANTED TO
WATCH ME FOR SEVEN MINUTES
STRAIGHT.
STRAIGHT.
STRAIGHT. >> AND THAT IT HAS TO SIT FOR A
WHILE.
WHILE.
WHILE. RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> YES.
>> YES.
>> YES. WE HAVE THAT DONE.
AND THEN THE FILLING, USUALLY
IN THE MOUNTAINS YOU CAN FIND
IT MADE WITH LAMB. IN CAFIS YOU
HAVE A VEGETARIAN VERSIONS WITH
CHEESE OR MUSHROOMS.
THIS IS A VERY TRADITIONAL
BILLING THAT WE ARE DOING TODAY.
IT IS WITH BEEF AND PORK.
>> THEY LOOK LIKE TWO DIFFERENT
KINDS OF MEAT.
THAT'S ALWAYS GOOD TO MIX IT UP
TO GET THE FLAVORS.
>> YEAH.
>> YEAH.
>> YEAH. >> HOW MUCH?
>> THIS IS KIND OF A HALF
BATCH, BUT USUALLY I DO HAVE A
POUND OF BEEF, THE FATTIEST
THAT YOU CAN FIND, AND HALF A
POUND OF PORK.
>> OKAY.
>> OKAY.
>> OKAY. >> AND TO THAT WE ADD ONIONS. I
USE THE FOOD PROCESSOR TO
CHEAT.
CHEAT.
CHEAT. >>
CHEAT. >> IT IS NOT CHEATING, IT'S THE
BEST.
BEST.
BEST. >>
BEST. >> CILANTRO AND PARSLEY.
I AM GOING TO PURIE THESE AND
TELL IT'S BASICALLY A PURIE.
YOU ARE BREAKING DOWN THE ONION
AND TELL ALL OF THE JUICES ARE
RELEASED.
RELEASED.
RELEASED. >> SO IT'S RAW.
YOU HAVEN'T COOKED IT?
>> ROB.
>> ROB.
>> ROB. YEAH.
YEAH.
YEAH. IT
YEAH. IT WILL COOK IN THE WATER ONCE
YOU BOIL THEM.
>> IT'S TURNING INTO PESTO.
>> YEAH.
>> YEAH.
>> YEAH. >> THAT'S PART OF THE FLAVOR
BASE.
BASE.
BASE. >>
BASE. >> YES.
>> YES.
>> YES. >> WHAT ABOUT THE SPICES?
WHAT ELSE DO YOU HAVE TO ADD?
>> EVERY FAMILY HAS THEIR OWN
SPICES THAT THEY ADD, BUT I
LIKE TO ADD SALT, RED PEPPER
FLAKES, BECAUSE YOU ALWAYS WENT
A LITTLE BIT OF A BITE.
ALSO FRESH GREEN CHILI.
THE SPICE THAT I BROUGHT TODAY,
I ACTUALLY BROUGHT IT FROM
GEORGIA, YOU CAN SMELL IT.
YOU CAN EVEN TASTE IT IF YOU
WANT.
WANT.
WANT. >>
WANT. >> WHAT IS IT?
>> IT IS KIND OF LIKE A BLEND
OF CUMIN AND CARAWAY.
IT'S REALLY HARD TO PLACE.
OBVIOUSLY, MOST PEOPLE DON'T
HAVE THAT OR ACCESS TO THAT SO
YOU CAN USE JUST GROUND CUMIN.
>> THAT IS DELICIOUS AND VERY
AROMATIC.
AROMATIC.
AROMATIC. >> VERY AROMATIC.
YOU WANT TO PUT A LOT OF
AROMATICS INTO THE MEAT,
BECAUSE THAT'S GOING TO FLAVOR
THE MEAT AND ALSO FLAVOR THE
BROTH.
BROTH.
BROTH. THAT THE DUMPLINGS ARE KNOWN
FOR.
FOR.
FOR. >>
FOR. >> THAT MAKES SENSE.
BELIEVE ME, IT SMELLS REALLY
GOOD.
GOOD.
GOOD. I
GOOD. I CAN ONLY IMAGINE.
WHAT DO WE HAVE HERE?
>> THAT IS ACTUALLY A FILLING
THAT IS ALREADY MADE.
>> THAT'S WHAT IT LOOKS LIKE
WHEN WE HAVE EVERYTHING MIXED
UP.
UP.
UP. >>
UP. >> YEAH.
>> YEAH.
>> YEAH. WE ARE GOING TO ADD THE PURIE.
WE ARE GOING TO ADD OUR SPICES.
AND SALT.
AND SALT.
AND SALT. I'M JUST GOING TO MIX IT WITH
THE SPOON.
THE SPOON. USUALLY AT HOME I JUST USE MY
HANDS TO MIX EVERYTHING
TOGETHER.
TOGETHER.
TOGETHER. >> AS WE ALL DO WHAT WE ARE
DOING SOMETHING LIKE THAT.
THE SPICES CAME FROM GEORGIA.
IS THAT SOMETHING YOU BROUGHT
HERE OR HAD TO BRING BACK?
>> I BROUGHT THEM BACK.
IN SEPTEMBER I TOOK A COOKING
CLASS AND THEY ARE LIKE HERE IS
THE SPICE THAT WE USE. WE
FORAGE IT IN THE MOUNTAINS NEAR
THE RIVER BEDS.
HERE, YOU CAN TAKE SOME HOME.
I TOOK A GOOD AMOUNT AND I HAVE
BEEN USING IT IN MY DUMPLINGS
SINCE I HAVE BEEN BACK.
>> DO YOU TASTE THE DIFFERENCE
RATHER THAN JUST REGULAR CUMIN?
>> I DO TASTE THE DIFFERENCE.
IT KIND OF HAS THE BEST OF BOTH
WORLDS OF CARAWAY AND CUMIN.
>> THAT'S WHAT IT REMINDED ME
OF.
OF.
OF. IT
OF. IT SMELLED FAMILIAR, BUT I
DIDN'T KNOW WHAT. SO WE HAVE
SOMETHING LIKE THIS WHEN WE ARE
ALL DONE.
ALL DONE.
ALL DONE. >> THIS IS THE FILLING.
NOW WE ACTUALLY ADD WATER.
THE WATER IS GOING TO KEEP THE
FILLING MOIST AND IS ALSO GOING
TO TURN INTO THE SOUP BROTH,
THE SOUPY BROTH.
>> INTERESTING.
>> INTERESTING. I THOUGHT IT WAS GUACAMOLE, IT
HAS THAT KIND OF LOOK TO IT.
>> YOU DON'T WANT TO EAT THAT.
>> NO.
>> NO.
>> NO. DEFINITELY NOT.
DEFINITELY NOT. SO, A FAIR AMOUNT OF WATER IN
THERE.
THERE.
THERE. >>
THERE. >> A LOT OF WATER.
THEY ARE SOUP DUMPLINGS. THEY
NEED TO HAVE A LOT OF BROTH.
I ALWAYS RECOMMEND, BECAUSE I
TEACH COOKING CLASSES ON THIS,
I ALWAYS TELL MY STUDENTS THAT
WHEN YOU'RE STARTING OUT ADD
LESS BROTH.
LESS BROTH. I MEAN, ADD LESS WATER. IT WILL
BE EASIER TO WORK WITH THE MEAT.
>> AS YOU GET BETTER MAYBE YOU
ADD A LITTLE BIT MORE?
>> YEAH.
>> YEAH.
>> YEAH. >> WE HAVE ABOUT A MINUTE LEFT
AND I WANT TO SHOW EVERYBODY
WHAT WE ARE DOING WITH THE
DUMPLING.
DUMPLING.
DUMPLING. ON THE WAY, WE ARE GOING TO
POST ON OUR WEB STORY HOW TO
REACH YOU FOR COOKING CLASSES.
IF PEOPLE ARE CURIOUS ABOUT
THIS THERE IS A WAY TO LEARN
MORE.
MORE.
MORE. >>
MORE. >> YEP.
>> YEP.
>> YEP. >> LET ME GET MY CARDS OUT OF
THE WAY, SO YOU CAN GO FOR IT.
>> I'M JUST GOING TO CUT THIS
IN HALF.
IN HALF.
IN HALF. >> CAN I FEEL THE TEXTURE OF
THE DOUGH?
THE DOUGH? >> IT'S VERY SOFT.
IT IS VERY SMOOTH.
>> ALMOST LIKE PIZZA DOUGH.
>> YEAH.
>> YEAH.
>> YEAH. YOU ROLL IT OUT.
>> HOW FLAT DO WE NEED IT TO
BE?
BE?
BE? >>
BE? >> ABOUT 1/8 OF AN INCH.
YOU DON'T WANT IT TO BE TOO
THIN, BECAUSE YOU WANT THE
DOUGH TO BE STURDY ENOUGH TO
HOLD ALL THE MEAT.
>> I TEND TO OVERSTUFF.
I TAKE IT THAT IS PROBABLY
SOMETHING YOU SHOULDN'T DO WITH
THIS.
THIS.
THIS. >>
THIS. >> ESPECIALLY IF YOU ARE
STARTING OUT.
STARTING OUT. IT'S ALL PRACTICE.
YOU CAN DO IT A LITTLE BIT
FURTHER.
FURTHER.
FURTHER. >> GOT IT.
>> AND THEN I HAVE THIS COOKIE-
CUTTER HERE.
CUTTER HERE. YOU CAN ALSO USE THE BOTTOM OF
AN OLD-FASHIONED GLASS IF YOU
DON'T HAVE ONE.
>> I DO HAPPEN TO HAVE ONE OF
THOSE.
THOSE.
THOSE. THAT'S OKAY.
THAT'S OKAY. AND HE GIVES YOU A UNIFORM
THING.
THING.
THING. >>
THING. >> YES.
>> YES.
>> YES. YOU HAVE ONE.
AGAIN, DUST THE SURFACE.
THESE ARE KIND OF ASIAN
DUMPLING ROLLERS.
DUMPLING ROLLERS. I THINK THEY WORK REALLY GREAT
FOR THIS ALSO.
I ROLL IT OUT EVEN THINNER.
THAT WAY I CAN STUFF MORE MEAT.
>> I'M IN FAVOR OF THAT.
>> YEAH.
>> YEAH.
>> YEAH. ALL RIGHT.
ALL RIGHT. AND THEN WE HAVE OUR MEAT.
>> JUST REMEMBER TO DON'T
OVERSTUFF IT LIKE I ALWAYS DO
AT HOME.
AT HOME.
AT HOME. >> YEP.
>> YEP.
>> YEP. YOU GRAB IT WITH YOUR THUMB AND
YOUR POINTER FINGER AND CREATE
A FOLDER.
A FOLDER.
A FOLDER. THEN YOU PINCH IT TOGETHER.
AND YOU KEEP DOING THAT.
>> ALL THE WAY AROUND.
>> ALL THE WAY AROUND.
>> AND YOU ARE STRETCHING IT UP
A LITTLE BIT?
>> STRETCHING IT UP A LITTLE
BIT.
BIT.
BIT. YEAH.
YEAH.
YEAH. YOU
YEAH. YOU KNOW.
YOU KNOW.
YOU KNOW. IT'S LIKE A LITTLE MONEY PURSE
THAT YOU CREATE.
>> THAT'S ONE WAY TO THINK
ABOUT IT, IT'S LIKE A LITTLE
COIN PURSE.
COIN PURSE. >> ALL RIGHT.
AND THEN YOU JUST KIND OF
PINCHED THIS TOGETHER.
>> THEY LOOK BEAUTIFUL WHEN YOU
ARE DONE.
ARE DONE.
ARE DONE. HOW LONG DID THEY GO INTO THE
WATER?
WATER?
WATER? >>
WATER? >> I COOK THEM IN SALTED
BOILING WATER FOR 8 TO 10
MINUTES.
MINUTES.
MINUTES. >> AND THAT'S IT?
>> THAT'S IT AND YOU ARE READY
TO GO.
TO GO.
TO GO. THIS IS WHAT THEY LOOK LIKE
WHEN THEY ARE DONE.
>> HOW BEAUTIFUL IS THAT?
>> YEAH.
>> YEAH.
>> YEAH. THIS LITTLE TOP NIGHT IS CALLED
COODY.
COODY.
COODY. THOSE WORDS TRANSLATE TO EITHER
BELLYBUTTON, YEAH, BELLYBUTTON.
>> I LOVE IT.
>> OUR DUMPLINGS HAVE A
BELLYBUTTON.
BELLYBUTTON. THANK YOU SO MUCH FOR SHARING
THIS.
THIS.
THIS. WE
THIS. WE WILL BE SURE TO SHARE HOW TO
FIND YOU AND