You’ll Need
For the Stock Gel
150ml strong pork or chicken stock
2 gelatine leaves
For the Pork Filling
500g pork mince
1 small onion, very finely diced
2 tbsp chopped coriander
1 tsp cracked black pepper
½ tsp ground cumin
1 tsp sea salt
For the Dumplings
24 large round dumpling wrappers
Water, for sealing
1 tbsp vegetable oil
Extra cracked black pepper
Optional but dangerous
Garlic yoghurt
Chilli sauce
A cold Georgian beer
Method
Soften the gelatine, dissolve it in the hot stock and chill until completely set.
Chop the stock jelly finely and mix it with the pork, onion, coriander, pepper, cumin and salt.
Place a heaped teaspoon of filling in the centre of each wrapper.
Pleat the edge upwards, gather the folds and pinch firmly into a twisted top.
Chill for 20 minutes while you preheat the air fryer to 185°C.
Brush the dumplings lightly with oil and arrange them without touching.
Air fry in batches for 10-12 minutes until crisp and golden.
Check the pork filling has reached 75°C and rest for 2 minutes.
Finish with cracked black pepper and eat carefully while the broth is hot.