Moldovan-inspired Guru Khingal

Ingredients

In this Moldovan-inspired version of Guru Khingal, we have adapted the dish to suit the flavors and ingredients commonly found in Moldovan cuisine. While the original Uzbek version may use lamb or beef as the main protein, we have replaced it with pork, which is more commonly used in Moldovan cuisine. Additionally, we have incorporated traditional Moldovan herbs and spices, such as dill and garlic, to enhance the flavor profile of the dish. We alse have the original recipe for Guru khingal, so you can check it out.

• For the dumplings: For the dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 eggs 2 eggs
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the sauce: For the sauce:
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the filling: For the filling:
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, water, and salt. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the filling. Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground pork to the skillet and cook until browned. Season with paprika, salt, and pepper to taste. Remove from heat and set aside.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into small squares, approximately 2 inches in size.
5. 5.
   Place a spoonful of the pork filling in the center of each dough square. Fold the dough over the filling to form a triangle and press the edges to seal.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5-7 minutes, or until they float to the surface.
7. 7.
   While the dumplings are cooking, prepare the sauce. In a separate bowl, mix together the sour cream, minced garlic, and chopped dill. Season with salt and pepper to taste.
8. 8.
   Drain the cooked dumplings and transfer them to a serving dish. Pour the creamy sauce over the dumplings and gently toss to coat.
9. 9.
   Serve the Moldovan-inspired Guru Khingal hot, garnished with additional fresh dill if desired.

Treat your ingredients with care...

• Pork — Make sure to cook the ground pork thoroughly to ensure it is safe to consume.
• Dill — Fresh dill is recommended for its vibrant flavor. If unavailable, you can substitute with dried dill, but use half the amount.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Dust the dough with flour while rolling it out to prevent sticking.
• Serve Guru Khingal with a side of pickles or sautéed vegetables for added flavor and texture.
• If you prefer a spicier dish, add a pinch of chili flakes to the filling mixture.
• Leftover Guru Khingal can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Guru Khingal is best served hot, straight from the pot. Garnish with additional fresh dill for a pop of color and freshness.

Presentation advice

Arrange the dumplings neatly on a serving platter and drizzle the creamy sauce over them. Sprinkle some paprika or chopped dill on top for an attractive presentation.