Georgian-style Khinkali: Savory Dumplings with a Georgian Twist

Ingredients

In the original Mongolian Khuushuur, the dumplings are typically filled with ground meat and deep-fried until crispy. However, in this Georgian adaptation, the dumplings are boiled or steamed, resulting in a softer texture. Additionally, the Georgian version incorporates a unique blend of herbs and spices, such as coriander and paprika, which give the dumplings a distinct flavor profile. We alse have the original recipe for Khuushuur, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) 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 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• 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, paprika, salt, and black pepper until well combined.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle, about 4-5 inches in diameter.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough over the filling, pleating and twisting them together to seal the dumplings.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 8-10 minutes, or until they float to the surface.
6. 6.
   Using a slotted spoon, transfer the cooked dumplings to a serving plate. Serve hot and enjoy!

Treat your ingredients with care...

• Ground beef or lamb — Make sure to use lean ground meat for a healthier option. You can also mix both beef and lamb for a more flavorful filling.
• Fresh herbs — If fresh parsley and cilantro are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To prevent the dumplings from sticking together, lightly dust them with flour before cooking.
• Serve the Khinkali with a side of sour cream or yogurt for a creamy and tangy contrast.
• Experiment with different fillings, such as mushrooms or cheese, to create your own unique variations.
• When pleating the dough, make sure to seal the dumplings tightly to prevent the filling from leaking out during cooking.
• Enjoy the Khinkali by holding the twisted top and taking small bites, savoring the flavorful broth inside.

Serving advice

Serve the Khinkali hot as a main course, accompanied by a fresh salad or pickled vegetables. Provide each person with a small dish for discarding the twisted tops of the dumplings.

Presentation advice

Arrange the Khinkali on a large platter, showcasing their pleated tops. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for an added touch of color.