Khinkali Ground Meat Filled Pasta Pockets
Discover the art of Georgian cuisine with these delectable Khinkali Ground Meat Filled Pasta Pockets, a delightful fusion of expertly spiced ground beef and pork encased in tender, hand-kneaded dough. Each dumpling is meticulously pleated to create its signature twisted top, guaranteeing a juicy burst of flavor with every bite. The savory filling, enhanced with garlic, coriander, paprika, and fresh parsley, is a celebration of bold, earthy spices. These hearty dumplings are boiled to perfection until they float to the surface, achieving a tender, slightly translucent wrapper. Perfect as a comforting main course, serve khinkali piping hot and dusted with freshly ground black pepper for an authentic touch. Whether you're embarking on a culinary adventure or craving a crowd-pleasing meal, this dish brings Georgian tradition to your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1.5 teaspoons Salt
- 250 milliliters Water
- 250 grams Ground beef
- 250 grams Ground pork
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground coriander
- 0.5 teaspoons Paprika
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley, finely chopped
- 60 milliliters Water (for the meat filling)
Instructions
In a large mixing bowl, combine the flour and 1.5 teaspoons of salt. Gradually add 250 milliliters of water while stirring with a wooden spoon or your hands.
Knead the mixture into a smooth, elastic dough for about 7-10 minutes. Cover with a damp towel and let rest for 30 minutes.
While the dough rests, prepare the filling: In a separate bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, ground coriander, paprika, black pepper, 1 teaspoon of salt, and chopped parsley.
Add 60 milliliters of water to the meat mixture to create a juicy filling. Mix until well combined, then set aside.
After the dough has rested, divide it into four equal portions. Roll out one portion at a time on a lightly floured surface to a thickness of about 1-2 millimeters.
Using a round cutter or a glass, cut out circular wrappers (10-12 cm in diameter) from the rolled dough.
Place 1-2 tablespoons of the meat filling in the center of each wrapper. Gather the edges of the dough together, pleating as you go, to form a pouch with a twisted top. Pinch firmly to seal.
Bring a large pot of salted water to a boil. Add the khinkali in small batches, being careful not to overcrowd the pot.
Boil the khinkali for 8-10 minutes, stirring gently with a slotted spoon to prevent sticking. They are ready when they float to the top and appear slightly translucent.
Remove the khinkali with a slotted spoon and serve hot. Sprinkle with freshly ground black pepper if desired.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 6248 mg | 272% | |
| Total Carbohydrate | 397.6 g | 145% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 6.1 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 1468 mg | 31% | |
*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.
