How to Make the Perfect Georgian Khinkali Spiced Meat Dumplings
Georgian · Hard · 65 min · 4 servings
Khinkali are large knotted dumplings from the country of Georgia filled with a juicy mixture of beef, pork, onion, and fragrant spices including coriander and fenugreek. They are boiled and eaten by hand, holding the twisted knot at the top and biting a small hole to sip the savory broth before eating the rest.
Why this recipe works
This Georgian Khinkali Spiced Meat Dumplings recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 200 grams ground beef
- 200 grams ground pork
- 1 large yellow onion finely grated
- 1 teaspoon ground coriander
- 0.5 cup cold water or beef broth
Step by step instructions
Step 1: Make the Firm Dough
Mix flour with cold water and a generous pinch of salt until a stiff dough forms. Knead firmly for 10 minutes until very smooth, then cover and rest for at least 30 minutes. Khinkali dough needs to be slightly stiffer than typical dumpling dough to hold the heavy filling without tearing.
Step 2: Mix the Juicy Filling
Combine ground beef, pork, grated onion, coriander, fenugreek, salt, black pepper, and cold water or broth. Mix thoroughly until the water is completely absorbed and the filling has a loose, slightly soupy consistency. This extra liquid becomes the prized broth inside.
Step 3: Shape the Knots
Roll dough into 15 centimeter circles and place 2 tablespoons of filling in the center. Gather the edges up and around the filling creating dozens of small folds to form a tight decorative knot at the top. The knot itself is not eaten but serves as a handle.
Step 4: Boil to Perfection
Drop khinkali one at a time into a large pot of vigorously boiling salted water. Boil for 12 to 15 minutes, stirring gently once to prevent sticking. Remove with a slotted spoon and dust with coarsely ground black pepper before serving immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → additional ground beef or ground lamb for a more traditional highland Georgian version
- ground coriander → fresh cilantro finely minced combined with a pinch of dried fenugreek leaves
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Making the dough too thin which causes it to break during boiling and lose all the precious broth inside
- Adding too little water to the filling which results in a dry interior rather than the signature soupy center
Nutrition facts
Per serving: 380 calories, 22g protein, 38g carbs, 16g fat, 2g fiber.
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