These Georgian cheese khinkali are soft, pleated dumplings filled with melted suluguni and a touch of cream — comfort food that feels special yet is surprisingly simple to make at home. The delicate dough, the juicy cheese center and the fun of shaping each dumpling make this a wonderful hands-on dinner. If you enjoy dumplings, try our Homemade Georgian Khinkali for a classic version.
Ingredients
For the dough:
- 250 g (2 cups) all-purpose flour
- 120 ml (1/2 cup) ice-cold water
- 1/2 tsp salt
For the filling:
- 200 g (7 oz) suluguni cheese, grated
- 80 ml (1/3 cup) cream or milk
Instructions
- Sift the flour, make a well, and knead with the ice-cold water and salt into a soft, elastic dough. Wrap in plastic wrap and rest for 30 minutes.
- Divide into 8 equal pieces and roll each into a thin circle.
- Place about 25 g of grated suluguni in the center with 1 tbsp of cream or milk, then gather and pleat the dough to form the traditional khinkali shape.
- Rest the dumplings on a floured surface.
- Bring salted water to a boil, stir to form a whirlpool, drop in the khinkali, and boil for 8 minutes.
Tips
- Keep the dough covered while you work so it does not dry out, and roll the circles thin in the center for even cooking.
- Do not overfill the dumplings, or the pleats will be hard to seal; a little cream goes a long way toward a melty filling.
- For another quick cheese dumpling idea, try the Quick Lazy Cottage Cheese Dumplings, and for dumpling technique inspiration, browse Allrecipes.
Nutrition: per serving: 398 kcal, protein 34 g, fat 9 g, carbs 20 g