Juicy, pleated and wonderfully hands-on, homemade khinkali are Georgia’s beloved dumplings — thin dough parcels filled with seasoned meat and a spoonful of broth that bursts when you bite in. They are simpler to shape than they look, and a small bowl makes forming them easy. For more Georgian-inspired cooking, try our Quick Skillet Khachapuri and our Cottage Cheese Khachapuri Boats.
Ingredients
For the dough:
- 500 g (4 cups) flour
- 300 ml (1 1/4 cups) water
- Pinch of salt
For the filling:
- 500 g (1.1 lb) ground meat (pork + beef mix)
- 2 onions, minced
- 1 bunch parsley or cilantro, chopped
- Salt and pepper
- 100 ml (1/3 cup) water
Instructions
- Knead the flour, water, and salt into a firm dough. Rest 30 minutes.
- For the filling, mix the meat with onion, herbs, salt, pepper, and water — the water makes them juicy.
- Shape the khinkali (a small bowl helps form them) and boil in lightly salted water 15-20 minutes.
Tips
- Rest the dough well so it rolls thin without springing back, then seal the pleats firmly at the top.
- Do not overcrowd the pot — cook in batches so the dumplings do not stick together.
- Serve hot with black pepper; for general dumpling technique ideas, see Allrecipes.
Nutrition: per 100 g: 125.5 kcal, protein 10.2 g, fat 1.4 g, carbs 18.1 g.