Khinkali - Georgian Dumplings

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• For serving: For serving:
• Spicy tomato sauce Spicy tomato sauce
• Ground black pepper Ground black pepper

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In another bowl, mix together the ground beef or lamb, chopped onion, minced garlic, parsley, cilantro, ground coriander, black pepper, and salt for the filling. Mix well until all the ingredients are evenly combined.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle, about 3-4 inches in diameter.
4. 4.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the edges of the dough towards the center, creating pleats and sealing the filling inside. Pinch the top to form a knot.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
6. 6.
   Using a slotted spoon, remove the cooked dumplings from the water and transfer them to a serving plate.
7. 7.
   Serve the Khinkali hot, with a side of spicy tomato sauce and a sprinkle of ground black pepper.

Treat your ingredients with care...

• Ground beef or lamb — Choose lean cuts of meat for a healthier option. Make sure the meat is finely ground for a smoother filling texture.
• Fresh parsley and cilantro — Wash the herbs thoroughly and finely chop them for the best flavor infusion in the filling.
• Spicy tomato sauce — Adjust the level of spiciness according to your preference. You can add chili flakes or hot sauce to enhance the heat.

Tips & Tricks

• To prevent the dumplings from sticking together, lightly dust them with flour before placing them on the serving plate.
• When folding the dough, make sure to seal the edges tightly to prevent any leakage during cooking.
• Experiment with different meat fillings such as pork or a combination of meats for added variety.
• For a vegetarian version, substitute the meat with a mixture of mushrooms, onions, and cheese.
• Freeze any leftover cooked dumplings for a quick and delicious meal later on.

Serving advice

Serve Khinkali hot, allowing each person to hold the top knot and take small sips of the flavorful broth before enjoying the dumpling in its entirety. Encourage guests to try different dipping sauces and experiment with sprinkling additional black pepper for added flavor.

Presentation advice

Arrange the Khinkali on a large platter, showcasing their unique shape and the pleats of the dough. Garnish with fresh herbs such as parsley or cilantro for a pop of color. Serve with a side of spicy tomato sauce in a small bowl for dipping.