Inca-style Stuffed Dumplings

Ingredients

Inca-style stuffed dumplings differ from the original Georgian Khinkali in terms of ingredients and flavors. While Khinkali is typically filled with meat and spices, Inca-style dumplings incorporate traditional Andean ingredients like quinoa, potatoes, and corn. The flavors are also influenced by the herbs and spices commonly used in Inca cuisine, giving the dumplings a distinct Andean taste. We alse have the original recipe for Khinkali, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (100g) cooked quinoa 1/2 cup (100g) cooked quinoa
• 1/2 cup (100g) cooked mashed potatoes 1/2 cup (100g) cooked mashed potatoes
• 1/2 cup (80g) cooked corn kernels 1/2 cup (80g) cooked corn kernels
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 9g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, warm 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 a separate bowl, mix together the cooked quinoa, mashed potatoes, corn kernels, cilantro, mint, cumin, salt, and pepper. Adjust the seasoning according to your taste.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the circle towards the center, creating a small pouch. Pinch the edges together to seal the dumpling.
5. 5.
   Bring a large pot of water to a boil. Add the dumplings and cook for about 10-12 minutes, or until they float to the surface.
6. 6.
   Remove the dumplings from the water using a slotted spoon and serve hot.

Treat your ingredients with care...

• Quinoa — Make sure to cook the quinoa according to package instructions and let it cool before using it in the filling.
• Potatoes — Boil the potatoes until they are soft and easily mashable. Mash them well to ensure a smooth filling.
• Corn kernels — You can use fresh, canned, or frozen corn kernels. If using canned, make sure to drain them well before adding to the filling.

Tips & Tricks

• To enhance the flavors, you can add a pinch of smoked paprika or chili powder to the filling.
• Serve the dumplings with a side of spicy salsa or a tangy yogurt sauce for an extra burst of flavor.
• If you prefer a crispier texture, you can pan-fry the dumplings after boiling them.

Serving advice

Serve the Inca-style stuffed dumplings hot as a main course. They can be enjoyed on their own or with a side of salsa or yogurt sauce. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the dumplings on a platter, showcasing their unique shape and vibrant colors. Sprinkle some chopped cilantro or mint leaves on top for an appealing presentation.