Gluten-Free Khinkali
Experience the rich and comforting flavors of Georgian cuisine with this Gluten-Free Khinkali recipe, a perfect adaptation of the beloved traditional dumplings for those avoiding gluten. Featuring a silky dough made with gluten-free all-purpose flour and xanthan gum, these dumplings are filled with a juicy, aromatic mixture of ground beef, ground pork, herbs, and warming spices like cumin and coriander. Each bite delivers a burst of savory broth, thanks to the unique filling preparation with chilled water that keeps the dumplings moist and flavorful. Perfect for a hearty meal or a festive gathering, these gluten-free khinkali are boiled to perfection and served piping hot. Savor them traditionally by holding the pleated top and enjoying the flavorful filling inside—no forks required! Whether you’re accommodating dietary restrictions or seeking a new culinary adventure, this recipe is sure to impress.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 200 ml Water
- 300 grams Ground beef
- 200 grams Ground pork
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Black pepper
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 100 ml Chilled water
- 2 tablespoons, chopped Fresh parsley
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and 1 teaspoon salt. Gradually add 200 ml water while mixing with a wooden spoon until a dough begins to form.
Transfer the dough to a well-floured surface and knead for about 5-7 minutes until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
In another bowl, prepare the filling by combining the ground beef, ground pork, finely chopped onion, minced garlic, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon coriander, chilled water, and chopped parsley. Mix well until all ingredients are well incorporated and form a cohesive mixture.
Divide the dough into even parts and roll each into a ball. Roll out each ball into a thin circle about 4 inches in diameter.
Place about 1 tablespoon of filling in the center of each dough circle. Gather the edges of the dough and pleat them together at the top to seal, making sure they are well secured to prevent leakage during cooking.
In a large pot, bring salted water to a boil. Carefully drop the khinkali into the boiling water, ensuring not to overcrowd the pot. Cook for about 10-12 minutes, or until the khinkali float to the top.
Remove the cooked khinkali with a slotted spoon and let drain slightly. Serve hot, traditionally without a fork, and enjoy the flavorful broth inside each dumpling.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.2 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1146 mg | 24% | |
*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.
