Dairy-Free Khinkali
Discover the irresistible charm of "Dairy-Free Khinkali," a traditional Georgian dumpling reimagined for a dairy-free lifestyle. These tender pockets of handmade dough are filled with a juicy mixture of ground pork, aromatic herbs like parsley and cilantro, and a fragrant blend of spices including cumin, coriander, and a hint of chili. Crafted with simple, wholesome ingredients, the recipe ensures the dough is perfectly elastic for that signature pleated pouch shape. Each bite bursts with savory, juicy flavor, making them perfect for special occasions or weeknight dinners. This dairy-free twist on a beloved classic is easy to prepare, requiring just 40 minutes of prep time, and can serve up to six. Serve them hot and fresh with a sprinkle of chopped herbs for an authentic, satisfying dish that’s bound to impress.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Salt
- 250 milliliters Water
- 500 grams Ground pork
- 1 large Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Chili powder
- 100 milliliters Filtered water
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water while mixing to form a dough. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
In another bowl, mix together the ground pork, chopped onion, minced garlic, ground black pepper, cumin, coriander powder, chili powder, filtered water, chopped parsley, and chopped cilantro. Mix thoroughly until well combined. This is your filling mixture.
After the dough has rested, divide it into small pieces about the size of a walnut. Roll each piece into a small, smooth ball.
On a lightly floured surface, roll each dough ball into a round disk about 5 inches (12 cm) in diameter.
Place approximately 1 tablespoon of the filling mixture in the center of each dough disk.
To form the Khinkali, gather the edge of the dough and pinch it together at the top to seal, creating a pleated pouch.
Repeat the process until all the khinkali are formed.
Bring a large pot of salted water to a boil. Gently add the khinkali in batches and cook for 7-10 minutes or until they float to the surface and the dough is cooked through.
Using a slotted spoon, remove the cooked khinkali from the pot and place them on a serving platter.
Serve the khinkali hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
3401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4300 mg | 187% | |
| Total Carbohydrate | 402.4 g | 146% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 7.6 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
