5 oz. ground beef
3 oz. ground pork
1 1/2 tbsp. grated onion
1 sm. garlic clove, crushed
1/8 tsp. whole black peppercorns, crushed
3/4 tsp. ground caraway
Pinch of hot Hungarian paprika
3/4 tsp. salt
1 2/3 c. flour
2 to 3 c. cold water
Fresh ground black pepper

1. Combine beef, pork, grated onion, garlic, caraway, peppercorns, paprika and 1/2 teaspoon salt. Using the flat of your hand, blend in 1/2 to 2/3 cup cold water, 2 tablespoons at a time; water should be thoroughly incorporated after each addition. Mixture should be loose and wet. Cover and refrigerate.

2. Combine flour, 1/4 teaspoon salt, 1/2 cup water. Add another tablespoon water. Blend well. Knead until soft and pliable. Cover tightly and set aside 30 minutes.

3. Divide dough into 4 sections. Roll each into a 4 inch log. Flour lightly and cut into 6 disks. Roll each disk into a 4 inch circle. Dust with flour and cover.

4. Place scant tablespoon of meat in center of each circle. Draw edges of dough over meat, pleating and pinching to a "top-knot".

5. Bring large pot of water to a boil. Drop dumplings in water 6 at a time. When they surface (about 8 minutes), remove.

Serve hot with fresh ground pepper. (The Georgians eat them like a sandwich, but if you wish, you can eat them with a fork.) VARIATION: Cook them in chicken broth and serve as a soup with dumplings.