📝 About This Recipe
Originating from the rugged Caucasus Mountains of Georgia, Khinkali are more than just dumplings; they are a culinary ritual designed to warm the spirit. These pleated masterpieces feature a silky, elastic dough wrapped around a succulent filling of spiced beef and pork that creates its own rich, aromatic broth as it steams inside. Known for the 'art of the slurp,' these dumplings offer a perfect balance of savory herbs, warming spices, and satisfying textures that define the ultimate comfort food.
🥗 Ingredients
For the Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water
- 1.5 teaspoons Fine sea salt
- 1 Egg (optional, for added dough elasticity)
The Meat Filling
- 10 ounces Ground beef (80/20 fat ratio for moisture)
- 10 ounces Ground pork
- 1 large Yellow onion (very finely minced or grated)
- 1/2 cup Fresh cilantro (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 1 cup Ice cold water (essential for creating the broth)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Red pepper flakes (or ground chili for heat)
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt (to taste)
For Boiling and Serving
- 2 pieces Bay leaves (for the boiling water)
- 1 tablespoon Black peppercorns (freshly ground for topping)
- 2 tablespoons Unsalted butter (melted, to prevent sticking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and slowly pour in the warm water (and egg if using).
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2
Mix by hand until a shaggy dough forms. Turn onto a floured surface and knead vigorously for at least 10-12 minutes. The dough must be very firm and elastic, not soft.
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3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30-40 minutes. This allows the gluten to relax, making it easier to roll thin.
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4
While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, pork, minced onion, cilantro, parsley, cumin, red pepper flakes, salt, and black pepper.
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5
Gradually add the ice-cold water to the meat mixture, stirring constantly. The meat should absorb the water until it reaches a soft, almost pasty consistency. This is the secret to the internal broth.
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6
Divide the rested dough into two halves. Roll one half out into a thin sheet (about 1/8 inch thick) and use a 3-inch circular cutter to stamp out rounds.
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7
Roll each individual round further until it is about 5-6 inches in diameter. The edges should be slightly thinner than the center to support the weight of the meat.
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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
Pleat the edges of the dough around the filling, gathering them at the top. Traditional Khinkali should have at least 19-20 pleats. Twist the top tightly to form a 'knob' (kudi) and pinch off any excess dough.
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10
Bring a very large pot of salted water to a boil and add the bay leaves. Use a wooden spoon to create a gentle whirlpool in the water.
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11
Carefully drop the Khinkali into the water one by one, holding them by the knob until they start to set. Do not overcrowd the pot.
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12
Boil for 10-12 minutes. The Khinkali are ready when they flip upside down and float to the surface. Use a slotted spoon to remove them carefully.
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13
Place on a warm platter, drizzle with a little melted butter to prevent sticking, and immediately dust with a generous amount of freshly cracked black pepper.
💡 Chef's Tips
The dough must be kneaded longer than bread dough; it should be quite stiff to prevent the broth from leaking. When mixing the meat, use ice-cold water to keep the fat from melting before it hits the pot. Never use a fork to eat Khinkali! If you pierce the skin, the precious broth will escape onto the plate. If you find pleating difficult, use a small bowl to hold the dough round while you fill and pinch it. Ensure your onions are minced as finely as possible; large chunks can puncture the thin dough.
🍽️ Serving Suggestions
Serve with a cold glass of Georgian Amber (Qvevri) wine or a crisp lager. Pair with a side of 'Satsibeli' (Georgian tomato-walnut sauce) for dipping the doughy edges. Offer a side of fresh purple basil and radishes to cleanse the palate between dumplings. Tradition dictates you leave the 'knobs' (the doughy tops) on your plate to count how many you've eaten! Serve as a centerpiece dish for a 'Supra' (Georgian feast) alongside Khachapuri cheese bread.