Two weeks ago my immune system decided, all on its own (bless its heart), to wage war against pollen. Me against a militia of relentless yellow, practically invisible, warriors on a mission to spread and procreate. It was like a cheesy action movie. The kind where the one good guy goes up against hundreds of bad guys and kicks all their butts, blindfolded and with one hand tied behind his back; except my butt was handed to me. I was a miserable mess — puffy eyes, congested, endless sneezing, light headed, the works.
While I was out with allergies, this post took a back seat. It shouldn’t have, because this dish is pretty fantastic, healthy and delicious. It’s a post dedicated to Middle Eastern dumplings called Kbeibat (pronounced: k’beh-baat — كبيبات). This was the first time I made them without my grandmother, but she was there the entire time, over the phone, walking me through every step.
The dough for the dumplings is fairly basic: bulgur wheat, semolina and water. My first attempt at making the dough, however, was a complete disaster. Not only did my camera run out of batteries mid-shoot, but the dough was a nightmare as far as doughs go: a big sticky mess. According to my grandmother, I over-soaked the bulgur and added more water when I clearly didn’t need to. What was I thinking? I blame the allergies.
As long as you don’t over-soak your bulger, you’ll be fine. You want the water to cover the bulger wheat by about an inch. After about 15-20 minutes, discard any remaining water from the bulgur and mix with the semolina flour to make the dough. Usually, there will be little, if no water left to drain. My mistake was I kept adding more and more water, which is what ended up saturating the bulgur wheat in the first place.
If you remember when I blogged about kefta kabobs, the filling for these dumplings is the same: ground beef, onions, parsley, ground allspice and salt. Since we’re not adding any extra fat and we’re boiling these dumplings, you’ll want to make sure to buy a fairly fatty selection of ground beef. 85% works great for this dish.
Things to do while forming dumplings: watch a movie, listen to a podcast/audiobook, or invite friends who enjoy cooking and have them help. It makes the entire process go by a lot quicker.
Tip: Use ice-cold water to help keep the dough from sticking to your hands.
Dumplings cook in 4-6 minutes. Enjoy!
yields approx 36 dumplings
- 1 cup bulgur wheat, #1 grind (fine)
- 2 cups fine semolina flour
- water, for dough
- 1 lb ground beed, 85%
- 2 medium onions
- 1 cup flat leaf parsley, finely chopped
- 2 tsp allspice, ground
- salt, to taste
Putting them all together
- Soak the bulgur wheat in enough water to cover the surface by a couple of centimeters to an inch, no more.
- Let bulgur wheat sit for at least 15-20 minutes.
- In the meantime, prepare the meat mixture by mixing together the grated onion, parsley, allspice and salt* with the ground beef.
- Mix the bulgur wheat with the semolina and start to add 1-2 tablespoons of water at a time until the dough comes together. The consistency should be a little sticky and moist, but neither wet nor dry.
- Season the dough with salt.
- Cover dough in plastic wrap and store in the refrigerator until ready to use.
- Fill a bowl with ice-cold water before you start making the dumplings*.
- Rub a little water on your palm where you plan to form the dumpling.
- Press an even disk of dough, about 2 inches wide, on your palm.
- Carefully transfer the disk onto the cup of your hand, fill with meat, and crimp along the edges.
- Keep the formed dumplings separate on a large sheet tray lined with parchment paper (or lightly coated with oil) to prevent them from sticking.
- Bring a medium sized pot of water to a simmer and sprinkle with salt (as you would when you’re making pasta).
- Boil the dumplings for 4-6 minutes in batches.
Notes: You can check the raw meat for seasoning by searing a tiny piece on a skillet. By keeping your hands moist while working with the dumplings it will help keep the dough from sticking to your fingers.