Georgian Khinkali Spiced Meat Dumplings
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.
Giant Georgian knotted dumplings bursting with spiced meat broth, meant to be eaten with your hands.
Nutrition per serving
Ingredients
Dough
Filling
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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