Low Fat Khinkali
Discover the lighter take on a Georgian culinary classic with our **Low Fat Khinkali** recipe. Crafted with wholesome whole wheat flour and a savory filling of lean ground turkey, aromatic garlic, and freshly chopped herbs, these dumplings deliver all the comfort without the guilt. Perfectly steamed to tender perfection, each bite offers a burst of juicy, flavorful goodness thanks to the clever addition of water to the filling. With a simple yet satisfying dough and a unique pleated design, this healthier version embraces the traditional khinkali spirit while fitting seamlessly into balanced diets. Ready in just an hour, this hearty dish serves four and is ideal as an impressive main course for gatherings or a nutritious family dinner. Enjoy this guilt-free indulgence while diving into the rich culinary heritage of Georgia!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Warm water
- 1 teaspoon Salt
- 1 pound Lean ground turkey
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 0.5 cup Water
- 0.5 teaspoon Black pepper
- 0.5 cup Cilantro or parsley, finely chopped
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add the warm water, mixing until the dough comes together.
Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a bowl, mix the ground turkey, chopped onion, minced garlic, water, black pepper, and cilantro or parsley until well combined.
Once rested, divide the dough into 4 equal parts. Roll each piece into a log and cut into 5 sections, yielding 20 pieces in total.
Roll each dough piece into a thin circle about 4 inches in diameter.
Place a tablespoon of the filling into the center of each dough circle.
To shape the khinkali, gather the edges of the dough circle and pinch together at the top, creating a pleated, twisted top. Be sure to seal the dumplings tightly so the filling does not leak during cooking.
In a large pot, bring water to a boil and add a pinch of salt.
Gently drop the khinkali into the boiling water in batches, taking care not to overcrowd the pot.
Cook for about 7-9 minutes or until the khinkali rise to the surface and the dough is tender.
Remove the khinkali with a slotted spoon and let drain. Serve hot and enjoy this low-fat version of a classic dish.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 6.5 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2569 mg | 55% | |
*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.
