Khinkali (Georgian Soup Dumplings)
Local name: ხინკალი
In short: Pleated Georgian dumplings filled with spiced beef and pork and a little broth, boiled until they float, then eaten by hand with lots of black pepper. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 1 h 30 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 755 kcal
Khinkali are the large, pleated dumplings of the Georgian mountains, filled with spiced meat and a little broth that forms as they boil. They are eaten by hand: you hold the dumpling by its twisted top, bite a small hole, drink the juice and then eat the rest, leaving the tough knob on the plate. Pork and beef with cilantro is common in towns, and lamb is used in the highlands. Serve them hot and peppery.
Instructions
- Mix the flour and salt, add the cold water and knead for 8 to 10 minutes until the dough is firm and smooth. Cover and rest for 30 minutes.
- Mix the beef, pork, onion, cilantro, salt, pepper, cumin and chili. Add the cold water 2 tbsp at a time, kneading until the filling looks loose and slick. Chill until needed.
- Divide the dough into 20 pieces, about 37 g each. Roll each into a thin circle about 14 cm (5.5 in) wide, keeping the center slightly thicker than the edge.
- Put 2 heaped tablespoons of filling (about 45 g) in the middle. Starting at one edge, lift and pleat the dough in small folds all around the circle, turning as you go.
- Gather the pleats together at the top and twist to seal, leaving a small knob. Set the khinkali on a floured tray, knob up, so they do not touch.
- Bring a large pot of salted water to a boil. Add 8 to 10 khinkali, stir gently once so they do not stick, and return to a boil. Cook 8 to 10 minutes, until they float and the filling reaches 71°C (160°F).
- Lift them out with a slotted spoon and drain briefly. Serve at once, heavily peppered, and cook the remaining batch.
- To eat, hold a khinkali by its knob, bite a small hole and drink the broth, then eat the rest. Leave the knob on the plate.
Tips
- The cold water in the filling becomes the broth. Add it gradually until the mixture feels loose, then chill it so the filling is easy to handle.
- Pan-fry leftover khinkali the next day in a little oil until crisp on both sides. They also freeze well uncooked.
Questions and answers
How do you eat khinkali?
By hand. Hold the knob, bite a small hole in the side, sip the broth, then eat the dumpling and leave the knob. A fork lets the juices escape.
Can I freeze khinkali?
Yes, uncooked. Freeze them on a floured tray, then bag them. Cook from frozen in boiling salted water for 12 to 14 minutes.
What fillings are used for khinkali?
Beef and pork with onion and cilantro is common in towns, lamb or beef with cumin in the mountains. Cheese, potato and mushroom versions are also made.
How long does it take to make Khinkali (Georgian Soup Dumplings)?
About 1 h 50 min in total: 1 h 30 min of preparation and 20 min of cooking.
How many calories are in Khinkali (Georgian Soup Dumplings)?
About 755 kcal per serving, with 37 g of protein, 96 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 755 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 96 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 1450 mg |
Estimated values, calculated from the ingredients.
