Khinkali Recipe (Georgian Dumplings)
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
30 dumplings
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Calories
127 kcal
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Course
Main Course
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Cuisine
Georgian
Khinkali Recipe (Georgian Dumplings)
Description
The Khinkali Recipe uses dough made from flour, salt, eggs, and water kneaded into an elastic ball and rested. The filling blends ground beef and chicken with minced onion, salt, and black pepper. The dough is rolled very thin and cut into three-inch circles, each filled with a spoonful of meat mixture. The edges are pinched around the filling, creating pleated little bags with a secure seal.
Cooking involves boiling the dumplings in water until they float to the surface, with an additional couple of minutes of simmering to ensure the filling cooks through. They are drained and served hot with butter and optional fresh herbs. The result is a soft dough offering a juicy, well-seasoned meat center.
Various ground meats can substitute or combine in the filling as preferred, such as pork, turkey, chicken, or lamb. This flexibility allows for tailoring the Khinkali to personal or regional tastes while maintaining the dumpling format. Careful sealing and thin dough are key to successful Khinkali.
Ingredients
Khinkali Dough
- 4 cups all-purpose flour
- 2 tsp salt
- 2 egg
- 1 cup water
Khinkali Filling
- 1 lb ground beef
- 1 lb ground chicken
- 1 onion minced, medium
- 1 tsp black pepper ground
- 1 tbsp salt adjust to taste
- 1 tbsp herbs (optional)
Instructions
Khinkali Dough
- In a large bowl combine the flour with the salt. Make a well in the center and add the eggs. Whisk together using a fork.
- Add the water to the center and fold the flour into the liquid. Knead the dough by hand until it feels elastic.
- Cover the kneaded dough and let it rest for at least 30 minutes.
Khinkali Filling
- Combine the beef with the chicken, minced onion, salt and pepper.
- Roll out the dough as thin as you possibly can.
- Cut the dough into 3 inch circles. Place a dollop of the meat filling in the center.
- Pull the edge over the filling and pinch all around, forming little pockets with meat.
- Bring a large pot of water to a boil. Add a few of the Khinkali at a time. Once they float to the top, give them 2-4 minutes to simmer.
- Remove them from the water. Serve with butter, and fresh herbs.
Notes
- Use a blend of ground meats like beef, chicken, pork, turkey, or lamb based on preference for the filling.
- Roll the dough very thin and pinch edges tightly to seal and keep filling juices inside during boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30dumplings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 412mg | 17% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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