Georgian Khinkali Recipe

Dough Preparation

Begin by mixing wheat flour, a pinch of salt, and water in a large bowl. Knead the dough until it's smooth and elastic. Let it rest covered for 30 minutes.

Filling Preparation

In a separate bowl, combine ground meat (beef and/or pork), finely chopped onions, minced garlic, chopped fresh herbs (cilantro or parsley), cumin, black pepper, and salt. Mix thoroughly. To maintain the juiciness of khinkali, some also add water to the filling.

Assembling Khinkali

Roll out the dough thinly and cut out circles using a mold or a cup. Place a tablespoon of the meat filling in the center of each circle. Carefully pleat the edges together, ensuring the khinkali is well sealed to hold the juices inside. The traditional shape is achieved by twisting the pleated dough at the top.

Cooking Khinkali

Bring a large pot of salted water to a boil. Carefully drop the khinkali into the boiling water, making sure they do not stick together. Cook for about 10-15 minutes until the dough becomes tender and the meat filling is thoroughly cooked. Stir gently to prevent sticking.

Serving Khinkali

Serve hot, directly out of the water. Georgian tradition dictates that khinkali be eaten with hands by holding the top knot, taking a bite, and sipping the broth before consuming the rest. The top knot is typically not eaten.