Georgian Khinkali

Ingredients

• 250 g Flour (For the dough)
• 125 ml Cold water (For the dough)
• 1 càc Salt (For the dough)
• 200 g Ground beef
• 100 g Ground pork
• 1 Onion (Very finely chopped)
• 2 gousses Garlic (Very finely chopped)
• 1 botte Fresh cilantro
• 1 botte Flat-leaf parsley
• 1 càs Ground cumin
• 1 càc Paprika
• Black pepper (To taste, plus plenty of freshly ground pepper for serving)
• Salt (To taste, for the filling and cooking water)
• 210 ml Cold beef broth (Gradually incorporated into the filling)
• Water (A little water to moisten the edges of the dough rounds)
• Flour (For dusting the work surface)
• Ghee or olive oil (A little, for browning the bottoms of the khinkali)

Steps

1. 1

   Mix the flour and teaspoon of salt in a bowl.

2. 2

   Add the cold water and knead for 15 minutes, until the dough is smooth and pliable.

3. 3

   Wrap the dough in plastic wrap and let it rest for 30 minutes.

4. 4

   Meanwhile, mix the beef, pork, onion, garlic, cilantro, parsley, cumin, paprika, salt, and pepper.

5. 5

   Gradually pour the cold beef broth into the filling while mixing. The filling should be very moist so that broth forms inside the dumplings.

6. 6

   Divide the dough into 6 portions. On a floured work surface, roll each portion into a 15 to 20 cm round, approximately the size of a hand.

7. 7

   Lightly moisten the edge of each round with a little water, then place each round in a bowl to make shaping easier.

8. 8

   Divide the filling into 6 portions and place one portion in the center of each dough round.

9. 9

   Fold the dough inward, forming small pleats all around until each dumpling is completely sealed. Pinch the top firmly and twist it slightly to seal it well.

10. 10

    Gently place the khinkali in a large pot of boiling salted water. Cook for 7 minutes, until they rise to the surface.

11. 11

    Drain them carefully, then brown the bottoms for 2 minutes in a little ghee or olive oil.

12. 12

    Serve immediately with plenty of freshly ground black pepper. To eat them, first bite a small hole, drink the broth, then eat the rest, leaving the large dough knot on the plate.

Notes

The source indicates 6 pieces. The total time includes the 30-minute dough resting period. The creator notes that the khinkali can also be enjoyed immediately after boiling, without browning them.

Nutrition per serving

• main course
• dumplings
• Georgian cuisine
• meat
• boiled
• crispy
• communal meal