Low Sodium Khinkali
Discover a guilt-free twist on a Georgian classic with this Low Sodium Khinkali recipe—perfect for those seeking to savor the bold, rich flavors of traditional dumplings while keeping salt intake in check. Delicate handmade dough encases a juicy filling of lean ground beef and pork, complemented by the aromatic blend of cumin, black pepper, fresh parsley, and garlic. A splash of low-sodium beef broth ensures a succulent bite every time. These dumplings are cooked to tender perfection and finished with a drizzle of melted unsalted butter for added indulgence. Perfect as a comforting main course or a crowd-pleasing appetizer, this low sodium version of khinkali lets you enjoy authentic Georgian cuisine with health-conscious ingredients.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 200 milliliters water
- 1 unit large egg
- 300 grams lean ground beef
- 200 grams lean ground pork
- 1 medium yellow onion, finely chopped
- 30 grams fresh parsley, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 30 grams unsalted butter
- 200 milliliters low sodium beef broth
Instructions
Start by preparing the dough. In a large mixing bowl, combine the flour, water, and egg. Mix until the dough begins to form.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a large bowl, mix together the ground beef, ground pork, chopped onion, parsley, black pepper, cumin, and minced garlic.
Add the low sodium beef broth to the meat mixture to ensure a juicy filling. Mix until all ingredients are well combined.
Divide the dough into two portions for easier handling. Roll one portion into a thin sheet about 2mm thick.
Cut out circles of dough using a cutter or a glass with a diameter of around 10 cm.
Place a tablespoon of filling in the center of each dough circle.
Fold and pinch the edges together at the top to seal the khinkali into a pleated sack. Ensure that the top is sealed tightly to prevent any filling from leaking during cooking.
Bring a large pot of water to a boil. Reduce the heat to a gentle simmer.
Carefully place the khinkali in the water, one at a time. Cook them in batches if necessary to avoid overcrowding.
Cook the khinkali for about 12-15 minutes, until they float to the top and the dough is cooked through.
Melt the unsalted butter in a small pan and pour over the cooked khinkali as a finishing touch before serving.
Serve the khinkali hot, traditionally sprinkled with extra ground black pepper.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 6.5 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 284 mg | 22% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 1929 mg | 41% | |
*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.
