Gondi Persian Dumpling Recipe

This recipe is so easy, healthy and delicious.  High in protein and low in fat.  Kids love it, too!

BROTH:

  • 8-10 cups of water
  • 1 packet of onion soup mix (this is my ‘secret’)
  • 1/4 tsp turmeric
  • 1 clove of finely minced garlic (I use the store-bought)
  • 2 squash (zucchini, mexican squash.  anything your family likes), cut into semi circles
  • 4 carrots, cut into rounds
  • 1 can garbanzo beans/chickpeas, drained.  You can rinse if you like, I don’t.

  1.  Put the first four ingredients into a sauce or soup pan, and bring to a boil.  Meanwhile, mix:

DUMPLINGS:

  • 1 lb ground turkey.  You can also try this with ground chicken, but I’ve found that it doesn’t hold as well.
  • 1 onion, cut up and heavily processed in the food processor
  • 1/2 cup chickpea flour
  • 1 egg
  • 1/4 tsp turmeric
  • 1 clove finely minced garlic OR 1 tsp garlic powder
  • 1 tablespoon grape seed or canola oil
  • 1 tsp salt

2.  Once the broth begins to boil, add the meatballs, about 1-2 inches in diameter (think golf ball).  TIP: Keep hands wet when forming the balls, and you’ll have beautiful shaped gondi

3.  When the broth returns to a boil, add the vegetables and garbanzo beans.

4.  Cover and let cook for 30-45 minutes   ***I sometimes put a handful of rice into the gondi meatball.  It changes the texture, but with kids, sometimes that’s all you need for them to eat their dinner!   If this is your first time trying Persian food, serve this with rice as a side, my kids also love it with cous cous (don’t you know that by now!  We eat cous cous at least once a week!).

Gondi persian dumpling recipe