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Steaming Georgian khinkali meat dumplings with pleated tops served on a rustic plate.

Georgian Khinkali (Meat Dumplings)

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Juicy Georgian dumplings filled with seasoned beef, pork, onion, herbs, and savory broth.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Georgian
Calories: 570
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot
  • Rolling Pin
  • Mixing bowls
  • Slotted spoon

Method
 

Make the dough:
  1. Mix the flour and salt. Add the warm water and knead for 8 to 10 minutes until smooth.
  2. Cover and rest the dough for 30 minutes.
Make and shape the filling:
  1. Combine the beef, pork, onions, broth, cilantro, cumin, salt, and pepper. Mix until the liquid is absorbed and the filling is loose but cohesive.
  2. 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.
  3. 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:
  1. 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.
  2. Cook for 7 to 8 minutes after they float. Lift with a slotted spoon and serve hot with black pepper.

Nutrition

Calories: 570kcalCarbohydrates: 64gProtein: 29gFat: 22gSaturated Fat: 8gCholesterol: 80mgSodium: 820mgFiber: 3gSugar: 4g

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.