Gundi
Persian Chicken Dumplings
Gundi are flavorful chicken and chickpea flour dumplings, traditionally served in a spiced broth. This Israeli version highlights the Persian Jewish culinary influence, offering a comforting and hearty dish.
🧂 Ingredients
- 1.5 lb Ground chicken
- 2 medium Onions(finely minced)
- 2.25 cups Chickpea flour
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 teaspoons Cardamom
- 8 cups Chicken stock
- 1 teaspoon Turmeric(for broth)
- 2 medium Carrots(chopped, for broth)
- 2 stalks Celery stalks(chopped, for broth)
- 0.25 cup Fresh herbs (parsley, chives, cilantro)(chopped, for garnish)
👨🍳 Instructions
- 1
In a food processor, pulse the onions until finely minced. Transfer to a large bowl.
💡 Tip: Alternatively, mince onions by hand. - 2
Add the ground chicken, chickpea flour, olive oil, salt, pepper, and cardamom to the bowl with the onions. Mix well until a thick, pasty dough forms. If too dry, add a tablespoon of cold water at a time.
💡 Tip: Do not overmix the chicken mixture. - 3
Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours, to allow the flavors to meld and the mixture to firm up.
- 4
While the gundi mixture chills, prepare the broth. In a large stockpot, combine chicken stock, turmeric, chopped carrots, and chopped celery. Bring to a boil, then reduce heat to a simmer.
- 5
Remove the gundi mixture from the refrigerator. Moisten your hands with cold water and form the mixture into 2-inch diameter balls. You should get about 6 large gundi.
💡 Tip: Using wet hands prevents sticking. - 6
Gently add the gundi balls, one by one, into the simmering broth. Ensure they are fully submerged.
💡 Tip: Avoid overcrowding the pot; cook in batches if necessary. - 7
Cover the pot and simmer for 30-40 minutes, or until the gundi are cooked through and tender. The gundi will plump up as they cook.
- 8
Remove the cooked vegetables from the broth if desired, or leave them in for a heartier soup. Taste and adjust seasoning of the broth if needed.
💡 Tip: Serve the gundi in bowls with plenty of broth and a sprinkle of fresh herbs.
💡 Pro Tips
- ✓For a gluten-free version, ensure your chickpea flour is certified gluten-free.
- ✓Gundi can be frozen raw; drop them into simmering soup or broth when ready to cook.
- ✓Adjust the spices to your preference. Some variations include cumin and coriander.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like leeks or parsnips to the broth.
- For an appetizer portion, form smaller gundi (about 16 balls).