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