Updated: Apr 9
These traditional Georgian soup dumplings are a delicious blend of spices, meats and herbs. Khinkali were originally brought to Georgia by Mongolians who then added in some of their own unique ingredients to create one of the most delectable dumplings in the world.
Khinkali (Georgian Dumplings) Recipe
1 Lb ground beef
1 Lb ground pork
4 Tablespoons butter, softened (optional but recommended if using lean meat)
1 Cup Water
2 small minced onions
3 cloves of minced garlic
1/2 Cup of cilantro minced with stems
1 Teaspoon Khmeli Suneli Spice
1/2 Teaspoon red pepper flakes
2 Teaspoon Svaneti Salt
For the Dough
4 1/2 cups flour
1 cup warm water
1 Teaspoon kosher salt
Mix all the ingredients for the filling, set aside
Heat the water until just before boiling & remove from heat
Mix the water with sifted flour & salt in a bowl
once combined kneed the dough. (Should not to stick to your fingers- it should be very stiff, like a pie crust.Add small amounts of flour if its to wet).
Once a smooth ball is formed cover the dough and let sit for 15 mins in a warm dry place.
Knead for another 6 mins, then set aside.
Separate the dough into 2 pieces & roll the dough out on a floured surface.
Cut the dough into 3" rounds (preferably with a cup or cookie cutter)
Roll out the rounds until it is about 5" around
Place 1 1/2 Tablespoons of filling into the middle of the dough round.
Pinch the dumpling using an accordion style fold.
Form a lump at the top tightly (this is to make sure the filling stays inside)
Place the dumplings in a pot of salted boiling water for about 7 mins (or until they float upside down)
Sprinkle with ground pepper or serve with a sauce of your choosing