doebadie
Culinary Explorer
I recently made Georgian Khinkali, and it was such a fun and delicious experience! These dumplings are not just a meal—they’re an art form. Filled with juicy meat and fragrant spices, Khinkali are designed to be savored one bite at a time. The trick is mastering the fold, and once you do, they’re as satisfying to make as they are to eat. Here’s how to bring a bit of Georgia to your table.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon oil (optional)
For the Filling:
- 1 lb ground beef or pork (or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup water or broth (to create the juicy filling)
Instructions:
1. Make the Dough:
- In a large bowl, mix flour and salt. Gradually add warm water, mixing until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Cover with a damp cloth and let it rest for 30 minutes.
2. Prepare the Filling:
- In a mixing bowl, combine the ground meat, onion, garlic, coriander, cumin, pepper, and salt.
- Gradually add the water or broth, mixing well to create a moist filling. Set aside.
3. Roll Out the Dough:
- Divide the dough into small balls (about the size of a golf ball).
- Roll each ball into a thin circle, about 4-5 inches in diameter.
4. Assemble the Khinkali:
- Place a tablespoon of filling in the center of each dough circle.
- Gather the edges of the circle and pleat them tightly together at the top, twisting to seal. Aim for 18-20 pleats for authenticity!
5. Cook the Dumplings:
- Bring a large pot of salted water to a gentle boil.
- Carefully add the khinkali and stir to prevent sticking. Cook for 10-12 minutes, or until the dough is tender, and the dumplings float to the top.
6. Serve:
- Use a slotted spoon to transfer the khinkali to a plate.
- Sprinkle with black pepper and serve hot. Traditionally, they’re eaten by holding the top knot, biting a small hole to sip the broth inside, then devouring the rest (discarding the knot if you wish).
Conclusion:
Khinkali is more than just a meal—it’s an experience. The juicy, spiced filling and soft dough are pure comfort food, while the pleating process is a fun way to get hands-on in the kitchen. Serve them at your next gathering and watch everyone fall in love with this Georgian classic.
The juicy filling with that perfectly doughy exterior is so comforting. Though, do you make your own dough or buy it? 
