Low Carb Khinkali
Discover a modern twist on a Georgian classic with this Low Carb Khinkali recipe, perfect for those seeking a keto-friendly alternative to traditional dumplings. Using almond flour and psyllium husk powder for the dough, these tender pockets are filled with a savory blend of seasoned ground beef, aromatic onion, garlic, and fresh cilantro. The recipe maintains the authentic folding and simmering technique that defines khinkali while delivering a guilt-free, low-carb version of this beloved dish. With just 30 minutes of prep and 20 minutes of cooking, you can enjoy these delectable dumplings as a hearty main course or an enticing appetizer. Ideal for anyone exploring low-carb cuisine or gluten-free recipes, this dish pairs perfectly with a sprinkle of fresh herbs or your favorite dipping sauce.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons psyllium husk powder
- 1 large egg
- 0.5 cup water
- 1 pound ground beef
- 1 small onion
- 2 cloves garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh cilantro
Instructions
In a bowl, mix the almond flour and psyllium husk powder.
Make a well in the center of the dry ingredients and add the egg.
Slowly incorporate the water into the mixture while stirring to form a dough.
Allow the dough to rest for 10 minutes; it will thicken as the psyllium absorbs the water.
Meanwhile, prepare the filling. In a large mixing bowl, add the ground beef.
Finely chop the onion and garlic, then add them to the beef.
Season the beef mixture with cumin, salt, and black pepper, mixing thoroughly to combine.
Chop fresh cilantro finely and stir it into the mixture.
Divide the rested dough into 8 pieces and roll each piece into a ball.
Flatten each dough ball between two sheets of parchment paper to about 1/8 inch thick circles.
Place a scoop of the meat mixture in the center of each dough circle.
Carefully bring the edges of the dough up around the filling, pinching them together at the top to seal.
Ensure each khinkali is tightly sealed and pinch-folded for aesthetics and to secure the filling.
In a large pot, bring water to a gentle simmer. Salt the water lightly.
Carefully lower each khinkali into the simmering water using a slotted spoon.
Cook for 15-20 minutes until the filling is cooked through and the dough is firm.
Remove each khinkali carefully and drain on a paper towel.
Serve hot, optionally garnished with additional fresh cilantro.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 10.5 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 483 mg | 37% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1606 mg | 34% | |
*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.
