Khinkali are Georgian dumplings known for their pleated tops and juicy broth-filled centers. They began in the mountain regions and are now one of Georgia’s most recognizable dishes.
The filling gets its characteristic broth from extra liquid mixed into the meat. Roll the dough thin, pleat it firmly, and keep the dumplings chilled until cooking.
Seal each dumpling completely and leave a small topknot for lifting. Boil in batches so the water stays at a steady simmer.
Serving Suggestions
Serve immediately with plenty of black pepper and a crisp cucumber-tomato salad. Traditionally, eat the dumplings by hand and leave the topknot behind.
Recipe Notes
Freeze uncooked khinkali in a single layer, then transfer to a bag. Cook from frozen, adding a few minutes to the boiling time.
Georgian Khinkali (Meat Dumplings)
Juicy Georgian dumplings filled with seasoned beef, pork, onion, herbs, and savory broth.
Equipment
- Large pot
- Rolling Pin
- Mixing bowls
- Slotted spoon
Ingredients
Dough
- 4 cup all-purpose flour plus more for rolling
- 1 1/2 cup water warm
- 1 tsp kosher salt
Filling
- 1 lb ground beef
- 1/2 lb ground pork
- 2 medium yellow onions very finely minced
- 1 cup beef broth cold
- 1/4 cup fresh cilantro chopped
- 1 tsp ground cumin
- 1 tsp black pepper plus more to serve
Instructions
Make the dough:
- Mix the flour and salt. Add the warm water and knead for 8 to 10 minutes until smooth.
- Cover and rest the dough for 30 minutes.
Make and shape the filling:
- Combine the beef, pork, onions, broth, cilantro, cumin, salt, and pepper. Mix until the liquid is absorbed and the filling is loose but cohesive.
- Roll the dough into a rope and cut into 24 pieces. Roll each piece into a thin 6-inch round, keeping the center slightly thicker.
- Add 1 1/2 tablespoons filling to each round. Pleat the edges around the filling, pinch firmly, and twist the top to seal.
Boil and serve:
- Bring a large pot of salted water to a gentle boil. Lower in the dumplings in batches and stir once so they do not stick.
- Cook for 7 to 8 minutes after they float. Lift with a slotted spoon and serve hot with black pepper.
Notes
- Keep shaped dumplings lightly floured and chilled while you work.
- The broth in the filling is what makes khinkali juicy.
- Do not overcrowd the pot.
Nutrition
Calories: 570kcalCarbohydrates: 64gProtein: 29gFat: 22gSaturated Fat: 8gCholesterol: 80mgSodium: 820mgFiber: 3gSugar: 4g