Khinkali
Georgia’s pleated soup dumplings, filled with spiced beef and pork that turn juicy as they boil. Eat them by hand.
- 75 min60 prep · 15 cook
- HardDifficulty
- 640 kcalper serving
Ingredients
- Plain flour500 g
- Water250 ml
- Minced beef250 g
- Minced pork250 g
- Onion1
- garlic2 cloves
- Ground cumin1 tsp
- Chilli flakes1 tsp
- Coriander, chopped3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Knead the flour, water and a pinch of salt into a firm dough. Cover and rest.
- 2
Mix the meats with the grated onion, garlic, cumin, chilli, coriander, salt, pepper and 150 ml cold water until loose and sticky.
- 3
Roll the dough thin and cut 12 cm rounds.
- 4
Put a spoonful of filling in the centre of each, pleat the edges all the way round and twist them into a knot on top.
- 5
Boil in batches in salted water, stirring gently, until they float and the dough is cooked.
- 6
Serve hot with black pepper. Hold by the knot, bite a hole, sip the broth, then eat.
Tips and questions
- Do I eat the knot on top?
- Traditionally no: it’s the handle, and Georgians leave the knots on the plate.
- Can I freeze khinkali?
- Yes, freeze them raw on a floured tray and boil straight from frozen for a few extra minutes.
- Why is there no broth inside?
- The filling needs enough cold water mixed in, and the dough must be sealed tightly so the juices can’t escape.
Enjoy your meal!
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