Traditional Georgian Khinkali Recipe

Ingredients

For the Dough:

4 cups of all-purpose flour
1 cup of water
1 teaspoon of salt

For the Filling:

500 grams of mixed beef and pork (ground)
1 large onion, finely chopped
3 cloves of garlic, finely minced
1/2 teaspoon of freshly ground black pepper
1 teaspoon of salt
1/2 cup of water
1 bunch of fresh cilantro, finely chopped

For Garnish (optional):

Ground black pepper
Cayenne pepper
Sour cream

Steps and instructions

Begin by preparing the dough. Mix the flour and salt in a large bowl. Gradually add the water, kneading until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.
While the dough is resting, prepare the filling. In a large bowl, combine the ground meat, onion, garlic, salt, black pepper, and chopped cilantro. Mix until well combined. Gradually add the water, continuing to mix until the filling is moist and well combined.
After the dough has rested, divide it into small pieces, about the size of a golf ball. Roll each piece into a thin circle, about 1/8-inch thick.
Place a spoonful of the meat filling in the center of each dough circle. Fold the edges of the dough up over the filling, creating a bundle with a small opening at the top. Twist and pinch the dough at the top to seal the khinkali. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Carefully add the khinkali, a few at a time, making sure not to overcrowd the pot. Cook for about 10-15 minutes, until the khinkali float to the top and the dough is cooked through.
Using a slotted spoon, remove the khinkali from the water and drain on a plate. Repeat with the remaining khinkali.
Serve the khinkali hot, garnished with black pepper, cayenne pepper, and sour cream, if desired. Enjoy!

Tools for making

Mixing Bowl - A large bowl to mix the dough and filling
Rolling Pin - Used to roll out the dough into thin circles
Knife - To finely chop the onion and garlic
Large Pot - To boil the khinkali
Slotted Spoon - For removing the cooked khinkali from the pot
Plate - To drain and serve the khinkali

Recipe variations

Use whole wheat flour for a healthier alternative.
Replace the meat filling with a vegetarian option such as mushrooms or a mixture of vegetables.
Add different herbs and spices to the filling, such as paprika, thyme, or rosemary, to enhance the flavors.
Experiment with different types of ground meat, such as lamb, chicken, or turkey, for a unique taste.
Try adding cheese, such as feta or mozzarella, to the filling for a cheesy twist.
Make a gluten-free version by using gluten-free flour or a combination of alternative flours.
Incorporate different sauces or dips, like tomato sauce, yogurt sauce, or pesto, to serve alongside the khinkali.
Add some heat by including chopped chili peppers or cayenne pepper to the filling.
Experiment with different shapes for the khinkali, such as round or square, to make them visually appealing.
Make bite-sized mini khinkali by using smaller portions of dough and filling.

Recipe overview

Khinkali, a traditional dish from Georgia, is a delicious and satisfying dumpling that is sure to delight your taste buds. This popular dish is made from a simple dough filled with a flavorful mixture of ground meat, onion, garlic, and fresh herbs. The dumplings are then boiled until tender and served hot, often garnished with spices and sour cream. Making khinkali at home can be a fun and rewarding experience, and this recipe will guide you through every step of the process. From preparing the dough to shaping the dumplings and cooking them to perfection, you will learn how to create a hearty and authentic dish that your family and friends will love. Whether you're already familiar with Georgian cuisine or trying it for the first time, khinkali is a comforting and filling dish that is perfect for any occasion. Enjoy the process and the delicious results!

Common questions

How long does it take to make khinkali?
The total time required to make khinkali is approximately 1 hour and 30 minutes, including preparation and cooking time.
Can I use a different type of meat for the filling?
Yes, you can customize the filling by using different types of meat such as lamb, chicken, or even a vegetarian filling with mushrooms or cheese.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before rolling it out.
How do I seal the khinkali properly?
To seal the khinkali, gather the edges of the dough up over the filling, twist and pinch the dough at the top to create a secure seal. This will prevent the filling from leaking during cooking.
Can I freeze the khinkali?
Yes, khinkali can be frozen before cooking. After filling and sealing the khinkali, arrange them on a baking sheet lined with parchment paper and place them in the freezer until solid. Once frozen, transfer them to a freezer bag or airtight container for up to 3 months. Cook them directly from frozen when ready.
What can I serve with khinkali?
Khinkali is traditionally served as a main dish. It pairs well with a side of Georgian salad, pickled vegetables, or a simple yogurt cucumber salad.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the dough and filling.
Rolling Pin - A utensil used to roll out the dough into thin circles.
Knife - To finely chop the onion and garlic.
Slotted Spoon - To remove the cooked khinkali from the boiling water.
Large Pot - To boil the khinkali.
Plate - To drain the cooked khinkali and serve them.

Origin stories

Khinkali, a staple of Georgian cuisine, is a unique dumpling that has its roots steeped in the nation's rich history. Originating from the mountainous regions of Pshavi, Mtiuleti, and Khevsureti, khinkali was initially a meal for the wealthy. However, over the years, it has become a beloved dish across all social classes, symbolizing Georgian hospitality and warmth. Eating khinkali is an art form in itself. Tradition dictates that it should be consumed by hand, by first biting into the twisted knob to suck out the delicious, piping broth before devouring the rest. And remember, the top part, the "kudi" or "hat", isn't typically eaten but left behind on the plate, serving as a count of one's gastronomic prowess!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.