Khinkali

Khinkali (Georgian Soup Dumplings)

Spiced minced meat and rich broth are sealed inside a pleated dough knot and boiled, then eaten by holding the doughy top, sipping the juices through a small hole, and devouring the filling. The pleated top is traditionally left on the plate to count how many you have eaten.

Prep

45 min

Cook

15 min

Total

60 min

Serves

4 (makes ~16 dumplings)

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) minced meat (equal parts beef and pork), coarse grind, with some fat
• •1 whole large onion, finely chopped or grated
• •200 ml (¾ cup + 2 tbsp) cold water or beef broth, for the filling
• •10 g (2 tsp) fine salt, plus extra for the dough
• •3 g (1 tsp) ground coriander, freshly ground if possible
• •2 g (¾ tsp) freshly ground black pepper, coarsely cracked for sharper heat
• •1 g (½ tsp) caraway seeds, optional but traditional
• •500 g (3½ cups) plain flour, plus extra for dusting
• •10 g (2 tsp) fine salt, for the dough
• •200 ml (¾ cup + 2 tbsp) lukewarm water, for the dough
• •1 whole egg, optional, for a slightly richer dough
• •2 L (8½ cups) water, for boiling, lightly salted
• •1 whole bay leaf, for boiling

Steps

1. 1 Make the dough: stir the salt into the lukewarm water, then mix with the flour (and egg if using) to form a stiff, smooth dough. Knead 8–10 minutes until elastic and not sticky. Wrap in plastic and rest at room temperature for 30 minutes.
2. 2 Make the filling: combine the minced meat, finely chopped onion, salt, coriander, black pepper and caraway. Pour in the cold water or broth and mix vigorously by hand for 2–3 minutes until the mixture is cohesive, slightly sticky, and the liquid is fully absorbed. Chill the filling until needed.
3. 3 Shape the khinkali: divide the rested dough into 16 equal pieces (about 38 g each) and roll each into a thin circle roughly 12–14 cm (4½–5½ in) across, keeping the center slightly thicker than the edges.
4. 4 Fill: place about 35–40 g (1¼ oz) of cold filling in the center of each circle. Pleat the edges upward in a twisting, accordion-style fold, working around the circle until the dough closes into a tight bundle with a small dough 'tail' or knot on top. Twist the tail firmly to seal.
5. 5 To test the seal before cooking all the dumplings, simmer one in lightly boiling water for 1–2 minutes, lift it out with a slotted spoon, and place it on a plate: if any broth has leaked out from the seam, fold a few more pleats and pinch the seam tighter on the remaining dumplings.
6. 6 Boil: bring the 2 L of salted water with the bay leaf to a strong rolling boil. Lower the khinkali in batches (do not crowd the pot), stir gently once so they do not stick to the bottom, and boil for 10–12 minutes from the time they float back to the surface; the dough should look swollen and slightly translucent, and the filling should be fully opaque and firm when you cut one open.
7. 7 Check internal temperature: cut one dumpling open and check the center of the meat filling with an instant-read thermometer; it should read at least 75 °C / 165 °F for safe consumption of minced pork-beef.
8. 8 Drain and rest briefly on a warmed plate (about 1 minute) so the inside broth stays molten - this is when they are hottest and easiest to sip.
9. 9 To eat: hold the pleated top knot, take a small bite near the sealed end, sip the broth from inside, then eat the meat filling. Leave the tough doughy knot on your plate (Georgian tradition is to count your knots at the end).
10. 10 Serve with a side of cracked black pepper and a little flake salt; a cold glass of beer or Georgian wine is traditional alongside.