Khinkali
Transport yourself to the heart of Georgian cuisine with Khinkali, a flavorful and aromatic dumpling that's both a feast for the palate and a celebration of tradition. These handmade dumplings are crafted from tender dough encasing a juicy mixture of ground lamb and beef, infused with garlic, onion, warming spices like cumin and coriander, and the bright notes of fresh cilantro. A unique twist lies in their signature pleated shape, which locks in the savory juices—a highlight of every bite. Boiled to perfection and served piping hot, Khinkali offers the perfect combination of chewy, soft dough and richly seasoned filling. Garnish with freshly cracked black pepper and enjoy the traditional way: hold the dough's pinched top, bite in, and savor the burst of flavor and broth inside. Perfect as a comforting dinner or a centerpiece for gatherings, this recipe is a delicious introduction to Georgian culinary artistry. Keywords: Georgian dumpling recipe, traditional Khinkali, handmade dumplings, ground lamb and beef filling, authentic Georgian cuisine.
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 250 ml water
- 1 tsp salt
- 250 g ground lamb
- 250 g ground beef
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp, freshly ground black pepper
- 2 tbsp, chopped fresh cilantro
- 100 ml cold water
Instructions
In a large mixing bowl, combine the flour and salt. Gradually add the water while stirring to form a rough dough.
Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Cover with a clean cloth and let it rest for at least 30 minutes.
In another bowl, combine the ground lamb, ground beef, chopped onion, minced garlic, cumin, coriander, black pepper, and cilantro. Mix well.
Gradually add the cold water to the meat mixture, stirring continuously, until the mixture is juicy and well combined. Set aside.
Divide the rested dough into two equal parts. Roll one portion out into a thin sheet, about 3mm thick.
Use a round cutter or a glass to cut out circles about 12cm in diameter from the rolled-out dough.
Place a tablespoon of the filling in the center of each dough circle.
To shape each khinkali, gather the edges of the dough circle over the filling, pleating and pinching as you go, to seal the dumpling tightly at the top.
Bring a large pot of salted water to a boil. Gently place the khinkali into the boiling water in batches, ensuring there is enough space so they don't stick together.
Cook for about 12-15 minutes, or until the dough is cooked through and the dumplings are floating.
Remove the khinkali from the pot using a slotted spoon and let drain briefly.
Serve immediately, preferably with freshly ground black pepper on top. Enjoy each dumpling by holding the top knot, taking a bite, and savoring the broth and meat inside.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 3530 mg | 153% | |
| Total Carbohydrate | 401.4 g | 146% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 8.4 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 269 mg | 21% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 2387 mg | 51% | |
*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.
