This Georgian dish caught my eye when researching and I KNEW I had to try it and it did not disappoint. You can make this with Beef, Pork, Lamb or a mixture of them!
Khinkali are large, pleated Georgian dumplings typically filled with a juicy meat filling seasoned with lots of onion and fresh cilantro and oh they are so so good you will want to make them over and over!
It takes a while to knead the dough and roll them out but SO worth it. Seriously you have to try them.
I also made khachapuri which is Georgian cheese bread that you can find here!
The pleated twist of the khinkali is tricky at first but honestly so easy once you do a few.
I won’t keep you scrolling.. let’s get into the recipe!
Ingredients
Method
Prepare the filling
- combine ground meat, grated onion, minced garlic, herbs and spices, then add broth and mix until it becomes soft and juicy. cover and place in the fridge until needed. You can place in the freezer for the last 10 minutes so it's easier to fill the khinkali with.
Make the dough
- In a mixing bowl combine flour and salt well then add in the egg and warm water gradually. Knead until smooth, about 8-10 minutes until the dough comes together fully. It will seem dry at first, keep kneading! then cover and rest for 30min
Roll out the dough
- Separate then dough into 2 parts, roll each part into a log then cut into pieces. i used 15 of them for the meat. Roll each piece into a circle, add in a hefty tablespoon of the cold meat mixture. grab the outside of the circle and start pinching one by one (demo in my video) then when you get around to the start again, pinch close and snip off the top. set aside and fill the rest.
Boil
- Boil a big pot of water with a large pinch of salt. Use a wooden spoon and make a whirlpool then add in about 4-5 dumplings at a time making sure they don’t stick to each other. Boil for 8-10 minutes. they should float upside down!
How to eat
- Hold the Khinkali by the twist on the top, bite into the bottom and drink the broth! Then eat!
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