Vegetarian Khinkali
Discover the vibrant flavors of **Vegetarian Khinkali**, Georgia’s beloved dumpling dish reinvented for plant-based diets. These tender, hand-pleated dumplings are filled with an irresistible mix of earthy mushrooms, savory feta cheese, and nutrient-rich spinach, all seasoned with aromatic garlic, paprika, and fresh parsley. Encased in fresh, pillowy dough, this recipe delivers a satisfying balance of textures and flavors. Perfect as an appetizer, main course, or party dish, these vegetarian khinkali offer a lighter twist on a traditional favorite while keeping the comforting essence intact. Serve them hot, straight from the pot, with a dash of black pepper or a side of zesty dipping sauce. Whether you’re a dumpling enthusiast or looking to explore Georgian cuisine, these little pockets of flavor are sure to impress!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Water
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 200 grams Mushrooms, finely chopped
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 100 grams Spinach, chopped
- 100 grams Feta cheese, crumbled
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine the flour and 1 teaspoon of salt. Add water gradually, mixing with a spoon until the dough begins to come together.
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Cover with a clean towel and let it rest for 30 minutes.
While the dough rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3 minutes.
Add the chopped mushrooms to the skillet and cook until they are soft and any liquid released has evaporated, about 5 to 7 minutes.
Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and allow the mixture to cool slightly.
Once cooled, transfer the mixture to a bowl and mix in the crumbled feta cheese, remaining 1 teaspoon of salt, ground black pepper, paprika, and fresh parsley. Stir until well combined.
Divide the dough into small portions, about the size of a ping-pong ball, and roll each into a thin round circle using a rolling pin.
Place about a tablespoon of the filling in the center of each dough circle.
To seal the khinkali, gather the edge of the dough circle, pleating all the way around. Pinch the top together tightly to form a knot.
Bring a large pot of salted water to a boil. Gently drop the khinkali into the boiling water, stirring occasionally to prevent sticking.
Cook until the khinkali float to the top and the dough is tender, approximately 10 minutes.
Use a slotted spoon to carefully remove the khinkali from the water and serve hot. Enjoy with a sprinkle of black pepper or a spicy dipping sauce.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 509 mg | 11% | |
*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.
