Beautiful Persian dumplings “Gondi”

Rottem Lieberson is an artist in her own right. When it comes to food, this Israeli chef who trained in the French culinary institute, has an endless creativity! Her take on Persian food is both innovative and respectful of the classic flavors. Follow us on her journey to deliciousness with these spectacular “Gondi” or persian dumplings. If you are Hungry for more, check out this month printed edition of Kauneusjaterveys magazine where she shares many more of her flavor packed recipes.

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Gondi: Persian gram flour dumplings


Serves 4-6:  
This recipe calls for Gram flour which is a Chickpeas basFINed flour. Fear not; our favorite store has it all; simply look for “kikhernejauho” at Ruohonjuuri and enjoy! Would rather make them vegan? Again, no worries; scroll down and find the alternative recipe.

Ingredients

For the Gondi dumplings:

  • 6 onions, peeled
  • 500g ground chicken breast
  • 3 cups roasted gram flour
  • 1 heaped teaspoon of ground cumin
  • 1 tablespoon of ground turmeric
  • 1 flat tablespoon of ground cardamom (approx. 6-8 cardamom seeds)
  • 1 flat tablespoon of salt
  • 1 heaped tablespoon of ground black pepper
  • ½ cup oil
  • ½ cup water
  • 200g date paste, seeded

For the chicken soup:

  • 5 chicken wings
  • 3 Turkey necks
  • 2 whole onion, peeled
  • 1 bunch parsley, washed
  • 1 Tbs turmeric
  • 1L water
  • Sea salt, to taste
  • 1 cup cooked, frozen or canned chickpeas

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Steps

  1. Prepare the Gondi: place the onions in a food processor and pulse until finely chopped.
  2. Transfer the chopped onion and juices to a large bowl. Add the ground chicken, gram flour, spices and oil and mix well. Once combined, gradually and very slowly add the water while continuously kneading the mixture until it comes together. The dough should be soft and airy but solid enough to roll into balls. If the dough is too runny add more gram flour, if too stiff add more water. Wrap the dough in cling film and store in the fridge for at least 5 hours or preferably overnight.
  3. Prepare the chicken soup: in a large saucepan over medium-high heat, place the chicken wings, turkey necks, onions, parsley, turmeric and water and bring to a boil. Reduce heat, cover and simmer for 40 minutes. Add salt too taste.
  4. Assembling the soup and the dumplings: Using wet hands, roll the date paste to balls the size of a hazelnut and set aside.
  5. Using wet hands, roll the Gondi mixture to balls approximately the size of a Tennis ball. Using your index finger, create a nook reaching the center of each ball. Insert a date ball into the nook and roll to seal.
  6. Strain the soup to a clear broth but keep the onions. The cooked chicken and turkey can be used for making a Moroccan Pastilla.(coming up soon!)
  7. Transfer the broth and onion to a saucepan wide enough so that the dumpling can be arranged in a single layer. Add the cooked chickpeas and bring to a boil.
  8. Carefully slide the Gondi dumplings into the soup and bring to a gentle boil. Reduce to a low heat and simmer for 45 minutes.
  9. Serve the Gondi in a bowl soup alongside cooked white rice and plenty of aromatic herbs such as coriander, basil, cress & tarragon.

Traditionally, Gondi dumplings are served cold and sliced in half, with cooked white rice and an assorted plate of coriander, basil, cress & tarragon leaves (without the soup) together with plenty of aromatic herbs and an aperitif drink.

The Gondi will keep refrigerated for 3 days.

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Gondi, Vegan Version:

Ingredients: 

 

  • 2 big onions, peeled and grounded in a food processor
  • 375 ml of roasted chickpeas grounded into powder (available online and at good health stores/ ethnic grocery shops)
  • 1 flat Tbs ground cardamom (approx. 6-8 cardamom seeds)
  • 1 heaped tsp ground cumin
  • 1/2 Tbs ground turmeric
  • 1 flat tablespoon of salt
  • 1 heaped TBS ground black pepper
  • ½ cup oil
  • A bit of water until it gets solid
  • 200g date paste, seeded (optional but great)

Steps:

  1. Mix all ingridients to a solid shiny dough.
  2. Make balls in size of Ping pong balls.
  3. Put in the middle a small piece of date paste
  4. Cook for an hour a vegetables stock with cooked chickpeas, large onion cut to quarters and 1/2 tea spoon turmeric.
  5. Put the balls in and cook covered on low fire for 30 min

Serve with:

  • Cooked white rice
  • Assorted plate of coriander, basil, cress & tarragon leaves

There will be more on Rottem’s spectacular recipes; so stay tuned! in the meantime have a restful and delicious Weekend!

Cheers, Galith & Ofer

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