Khinkali | Georgian Dumplings

Khinkali (Georgian: ხინკალი) is a juicy Georgian dumpling, filled with seasoned minced meat (lamb or beef + pork). Minced onions, red chili pepper, and cumin are always part of the recipe, while herbs (cilantro and parsley) are optional. Khinkali is supposed to be eaten with hands (no utensils). It is picked up by the top of the dumpling (aka kudi or “hat”) and turned upside down. First, you bite a small hole to suck all the meat juices trapped inside. Then, you can eat the rest of the dumpling, except for the part you’ve been using as a holder, the “hat.” Since khinkali is a communal dish, watch how many “hats” you collect on your plate to ensure nobody’s left behind.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all ingredients, knead an elastic dough, cover with plastic wrap, and let it rest for 1 hour at room temperature or overnight refrigerated.

Step 2

Mix meat, spices, and herbs. Season it and knead for a few minutes. Add water 2-3 tbsp at a time, constantly stirring and incorporating it into the meat mixture.

Step 3

Fill a big pot with water and place it over high heat. You need about 2 gallons of boiling salty water to cook 10 dumplings of this size.

Step 4

Dust your working surface with flour. Unwrap the dough, roll it into a cylinder (1" D), and cut it into 10 equal portions (23-24g each). Flatten each portion to make round wrappers (1.5 " D). Cover with plastic wrap and let it rest for 5 minutes.

Step 5

Work with one dumpling wrapper at a time, keeping the rest covered with plastic wrap. Roll each wrapper 2.5" D, fill it with 1.5 tbsp of meat mixture, shape, and place under the plastic wrap. Repeat with all wrappers.

Step 6

The water will be boiling by the time you are done shaping the dumplings. Place all dumplings in boiling water at the same time and cook for about 5 minutes. Do not cover. In the beginning, they will sink to the bottom. When they are cooked, they will float. Give them about 2 more minutes after that happens and strain.

Step 7

Place 1-2 tbsp butter and hot cooked dumplings in a bowl. Gently shake the bowl to move dumplings. Their heat will melt the butter, and butter will coat them, preventing sticking and drying. Serve plain or sprinkled with freshly ground black pepper. (Picture shows double khinkali.)

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