Khinkali
Sign in to rate this recipe.
The Tale of Khinkali
Story updated
Khinkali, twisted soup dumplings meant to be eaten by hand and slurped for their broth, are traditionally associated with Georgia's mountainous Pshavi, Khevsureti, and Tusheti regions, likely influenced by Central Asian dumpling traditions carried along trade and migration routes. Eating them correctly—by the topknot, without utensils—remains a point of Georgian culinary pride.
Ingredients
Scale:· 5 servings
- 3.5 cups all-purpose flour
- 1.25 cups water
- 1 lb ground beef and pork mix
- 1 onion, finely grated
- 2 cloves garlic, minced
- 1/2 cup cold water or broth (for juiciness)
- 1 tsp ground cumin
- Fresh cilantro, chopped
- Black pepper, freshly cracked, to taste
- Salt, to taste
Instructions
- 1Knead flour, salt, and water into a firm, smooth dough; rest covered for 30 minutes.
- 2Mix the ground meat with grated onion, garlic, cumin, cilantro, salt, and pepper, then beat in the cold water gradually until the filling is loose and juicy.
- 3Roll the dough thin and cut into circles.
- 4Place a spoonful of filling in the center of each circle and gather the edges up, pleating and twisting tightly to form a topknot.
- 5Boil the khinkali in salted water until they float and the dough is cooked through, about 8-10 minutes.
- 6Serve immediately with a generous grind of black pepper, holding by the topknot to eat and sipping the broth inside before biting.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.