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Khinkali's thick, pleated dough purse holds a tiny pool of savory broth that bursts in your mouth the moment you bite through the sealed top. The dumpling is meant to be held by the kudi—the tight knob at the top—while you carefully bite a small hole and sip the broth before eating the rest. Each khinkali is a small, complete meal, and eating them is a social ritual involving specific technique and casual mess. Georgian restaurants take pride in making khinkali by hand, their dumpling makers visible through open kitchens, treating each one like an art form.
In a large bowl, combine the flour and salt.
In a separate bowl, mix the warm water, egg, and vegetable oil.
Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
In a large bowl, mix the ground meat, chopped onion, minced garlic, beef or chicken broth, chopped cilantro, ground coriander, ground cumin, paprika, black pepper, and salt until well combined.
Divide the dough into 12-16 equal pieces. Roll each piece into a thin circle about 3-4 inches in diameter.
Place a generous tablespoon of the filling in the center of each dough circle.
Gather the edges of the dough around the filling and pleat them together to form a pouch. Pinch the top tightly to seal.
Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil.
Gently add the Khinkali to the boiling water in batches, being careful not to overcrowd the pot.
Cook for about 10-12 minutes, or until the Khinkali float to the surface and the dough is cooked through.
Use a slotted spoon to remove the Khinkali from the water and drain well.
Enjoy your meal!
Khinkali are Georgian dumplings typically filled with seasoned meat and broth, making them a flavorful and hearty dish.
Khinkali originates from Georgia, specifically from the mountainous regions where they are a staple of local cuisine.
The main ingredients include all-purpose flour, ground beef (or a mix of beef and pork), warm water, salt, egg, and vegetable oil.
Khinkali takes about 60-75 minutes to make, from preparing the dough to filling and cooking.
Khinkali are often served with black pepper for seasoning or accompanied by a fresh salad or a spicy dipping sauce.