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Chechen dumplings with meat

Chechen Galushki (Dumplings) with Meat

A delicious dish that's really simple and easy to make! It comes together effortlessly and tastes wonderful. It's my favorite — my mom taught me how to make them.

liza

Recipe author

Composition / ingredients

Servings:

Garlic (or 3)

Water

Eggs

Any meat (preferably fatty — beef or poultry)

0.5

Salt

Flour

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 9 g

Fats 2 % 1 g

Carbohydrates 81 % 43 g

223 kcal

GI: 0 / 0 / 100

Cooking method

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Boil the meat — fatty beef or poultry works best. For the dough, pour water into the flour, crack in the egg, add salt, and knead a firm, springy dough (on the stiffer side). Let it rest for about 20 minutes. Divide it into two pieces and roll each into a sheet about 1 cm thick, then cut into strips about 2 cm wide and 1 cm long. Press each strip on the board with three fingers (index, middle, ring) and drag it toward you firmly so the dough curls into a little shell shape (dust it with flour so it doesn't stick to your hands). Boil the galushki in broth for three to four minutes. Peel the garlic, chop it finely, and cover it with some broth. Arrange the galushki on a platter and top with the meat, cut into pieces. Serve the garlic in a small bowl as a dipping sauce — dip each piece of meat or dumpling into it and eat. There you have it: Chechen galushki, very tasty.