📝 About This Recipe
Hailing from the rugged Caucasus Mountains of Georgia, Khinkali are more than just dumplings; they are a culinary ritual. These elegant pleated parcels are famous for their spiced meat filling that creates a rich, aromatic broth inside as they cook. Mastering the art of the 'kudi' (the dough handle) and the perfect pleat is a badge of honor for any home chef, offering a burst of savory soup and tender meat in every bite.
🥗 Ingredients
For the Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water
- 1.5 teaspoons Salt
For the Meat Filling
- 1 lb Ground beef (80/20 fat ratio for juice)
- 0.5 lb Ground pork
- 1 large Yellow onion (very finely grated or minced)
- 0.5 cup Fresh cilantro (finely chopped)
- 0.5 teaspoon Red pepper flakes (or to taste)
- 0.5 teaspoon Ground caraway seeds (essential for authentic flavor)
- 1 cup Cold water (to create the internal broth)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
For the Boiling Pot
- 2 pieces Bay leaves
- 1 tablespoon Salt
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Gradually add the warm water and begin mixing by hand until a shaggy dough forms.
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2
Turn the dough onto a floured surface and knead vigorously for 10-15 minutes. The dough must be very firm and elastic; this is crucial to prevent the dumplings from tearing.
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3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
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4
In a separate bowl, combine the ground beef, pork, minced onion, cilantro, caraway, red pepper flakes, salt, and black pepper.
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5
Slowly incorporate the 1 cup of cold water into the meat mixture, stirring constantly until the meat has absorbed the liquid. The mixture should be soft and almost paste-like.
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6
Roll out the rested dough to a thickness of about 1/8 inch. Use a 3.5-inch circular cutter to stamp out dough rounds.
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7
Roll each individual round further until it is very thin (about 1/16 inch) and roughly 5-6 inches in diameter, ensuring the edges are thinner than the center.
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8
Place a generous tablespoon of the meat filling in the center of a dough round.
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9
Lift the edges of the dough and begin making small accordion-style pleats around the filling. Aim for at least 15-19 pleats for a traditional look.
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10
Gather the pleats at the top and twist them together firmly to form a 'knob' or handle. Pinch off the very tip of the knob with your fingers or a knife to seal it tightly.
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11
Bring a large pot of salted water with bay leaves to a rolling boil.
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12
Carefully drop the Khinkali into the water one by one, using a wooden spoon to gently swirl the water so they don't stick to the bottom.
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13
Boil for 10-12 minutes. The dumplings are ready when they flip upside down and float on the surface.
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14
Remove with a slotted spoon and transfer immediately to a serving platter. Sprinkle generously with fresh black pepper.
💡 Chef's Tips
The secret to a great Khinkali is the broth; never skip adding the water to the raw meat mixture. Knead the dough longer than you think you need to—it should be quite stiff to hold the heavy filling. When pleating, keep your fingers floured so the dough doesn't stick to your hands and tear. Don't overfill the dumplings; leave enough room for the steam and broth to expand inside during boiling. Never use a fork to eat these! Piercing the dough with a fork will cause all the delicious soup to leak out.
🍽️ Serving Suggestions
Serve hot with a side of cold, crisp Georgian amber wine or a dry Saperavi red. Pair with a simple tomato and cucumber salad dressed with walnut paste. Provide a small bowl of extra freshly ground black pepper for dipping the 'knob'. Offer a side of sour cream or a garlic-yogurt sauce for those who prefer a creamy element. Traditionally, the doughy 'handle' (the knob) is not eaten; it's left on the plate to count how many you've conquered!