Authentic Georgian Khinkali
Traditional Georgian Khinkali, savory meat-filled dumplings with a delightful broth, perfect for a hearty and flavorful meal.
Ingredients
- 1 kg all-purpose flour
- 1 large egg
- approx. 500 ml cold water plus more if needed
- 1 tsp salt for dough
- 500 g minced meat beef
- 2 large onions finely blended or minced
- 200 ml cold water or broth for filling
- 1/2 bunch fresh cilantro finely chopped (optional)
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes optional
- 1/2 tsp black pepper freshly ground
- 1/2 tsp salt for filling
Instructions
- In a large bowl, combine flour, egg, and salt. Gradually add cold water and knead for 10-15 minutes until you have a smooth, elastic dough. Cover and let rest for 30 minutes.
- For the filling, combine minced meat, blended onions, cold water/broth, chopped cilantro (if using), cumin, red pepper flakes, black pepper, and salt in a bowl. Mix well until everything is thoroughly combined and the mixture is moist.
- Divide the dough into several portions. On a lightly floured surface, roll out one portion of dough very thinly (about 1-2mm thick).
- Using a round cookie cutter or a glass (about 10-12 cm in diameter), cut out circles from the dough. Gather and re-roll scraps.
- Place a spoonful of filling (about 1.5-2 tablespoons) in the center of each dough circle. Gently bring the edges of the dough up and pleat them together, rotating the dumpling, until you form a small 'knot' at the top. Ensure no gaps remain to keep the broth inside.
- Bring a large pot of salted water to a rolling boil. Carefully drop the khinkali into the boiling water, stirring gently to prevent sticking. Do not overcrowd the pot; cook in batches if necessary.
- Cook for 10-15 minutes, or until the dough is cooked through and the dumplings float to the surface. The cooking time depends on the size of your khinkali.
- Remove the khinkali with a slotted spoon and serve immediately, sprinkled with freshly ground black pepper.
Notes
For the best flavor, use a mix of beef and pork for the filling. The trick to a juicy filling is adding cold water or broth, which turns into a delicious soup inside the dumpling as it cooks. When eating, hold the top pleat, take a small bite to slurp the broth, then enjoy the rest of the dumpling, leaving the inedible dough 'kudi' (top knot). Serve hot with freshly ground black pepper.