Khinkali – traditional Georgian dumplings: GEORY KAVKAZ

1. INGREDIENTS (Makes ~20–25 Khinkali)

Dough:

• 500 g all-purpose flour
• ~240 ml water (adjust for firm but pliable dough)
• 1 tsp salt

Filling:

• 300 g ground beef
• 200 g ground lamb
• 1 large onion, finely chopped
• 1 tsp salt
• ½ tsp black pepper (freshly ground)
• Optional: a splash (1–2 tbsp) of water or broth for juicy filling

2. PREPARE THE DOUGH

1. In a bowl, mix flour and salt.
2. Gradually pour in water while stirring until a ball forms.
3. Turn onto a lightly floured surface; knead for about 8–10 minutes until smooth and elastic.
4. Cover with a damp towel and let rest for 20–30 minutes.

3. MIX THE FILLING

1. In a bowl, combine ground beef and lamb.
2. Add chopped onion, salt, pepper, and optional liquid.
3. Mix thoroughly using your hands for even distribution and slight stickiness.

4. ASSEMBLE THE KHINKALI

1. Divide dough into workable portions.
2. Roll each into a thin sheet (~2 mm).
3. Use a glass or cutter (~8–10 cm diameter) to cut circles.
4. Place ~1–1.5 tbsp filling in center of each circle.
5. Pinch pleats around the top—forming 18–20 folds—to seal the dumpling and create a firm top knot.
6. Ensure no leaks; top knot stays intact during cooking.

5. COOKING & SERVING

Cooking:

1. Bring a large pot of salted water to a rolling boil.
2. Add khinkali, stirring gently to prevent sticking.
3. Boil until they float, then cook another 5–7 minutes depending on size.
4. Stir occasionally to prevent sticking.

Serving:

1. Remove with a slotted spoon; drain excess water.
2. Serve hot on a platter, traditionally without sauce.
3. Eat by holding the top knot, biting a small hole, drinking the juices, then enjoy the filling. Discard the doughy “hat” or eat it last.

✅ TIPS & VARIATIONS

• Meat mixture: A blend of beef and lamb provides best flavor—adjust ratio to taste.
• Juicy filling: Adding broth creates a soupy interior.
• Perfect seals: Pleat tightly to prevent leaks; ensure dough elasticity.
• Size adjustments: Mini khinkali cook faster (~4–5 min post-floating).
• Resting dough: Rest time makes rolling and pleating much easier.