Khinkali
ხინკალი
Large Georgian pleated dumplings filled with meat and broth. Diners traditionally hold the top knot, sip the juices, and may leave the doughy stem behind.
About this dish
Large Georgian pleated dumplings filled with meat and broth. Diners traditionally hold the top knot, sip the juices, and may leave the doughy stem behind.
Recipe
Georgian beef and pork khinkali
Dough
- 400 g all-purpose flour
- 210 ml water
- 1/2 tsp salt
Filling
- 250 g ground beef
- 250 g ground pork
- 1 onion (100 g), minced
- 1 garlic clove, minced
- 20 g cilantro, chopped
- 1/2 tsp ground coriander
- 3/4 tsp salt
- 1/2 tsp black pepper
- 200 ml cold broth
- Extra black pepper to serve
- 1
Dough: 400 g all-purpose flour; 210 ml water; 1/2 tsp salt. Knead dough until firm and smooth; cover and rest 45 minutes. Add water gradually, knead firm and smooth and cover the full rest.
- 2
Filling: 250 g ground beef; 250 g ground pork; 1 onion (100 g), minced; plus the remaining ingredients listed for this component. Mix meat, aromatics and seasoning, then stir in broth gradually until absorbed. Keep chilled. Mince aromatics finely and stir broth in gradually until absorbed; keep chilled.
- 3
Divide dough into 20, roll into 13 cm circles and add about 2 tbsp filling. Gather many small pleats, pinch into a tight topknot and seal completely. Thin rims more than bases, keep them clean and pinch topknots fully closed without piercing bottoms.
- 4
Lower carefully into gently boiling water in batches; cook 12-15 minutes until meat reaches 71°C/160°F. Lift without piercing. Use roomy water, stir once gently and test cooked wrappers and the meat center.
- 5
Serve with black pepper. Hold by the knot and bite carefully to sip the hot broth before eating the rest. The broth is very hot: make a small vent, sip carefully and only then eat the dumpling body.
Note
The soup comes from broth mixed into raw meat, not aspic. Strong dough and tight seams contain the liquid.