Khinkali (Georgian Soup Dumplings)

About This Recipe

Khinkali are the pride of Georgia's mountain provinces of Pshavi, Khevsureti, and Mtiuleti — fist-sized dumplings of unleavened dough twisted into a topknot of pleats, each containing a perfectly seasoned meat filling and, crucially, a reservoir of hot, peppery broth. The technique is in the filling: ice-cold mince beaten with cold water and onion until it forms a slurry that liquefies into broth when cooked. Khinkali are eaten by hand — never with cutlery — by grasping the topknot, biting a small hole near the base, sipping the broth, then devouring the meat-filled pouch. The dough topknot itself is left on the plate, traditionally counted by waiters to tally the bill.

Ingredients

Serves 6

• 500 gall-purpose flour, plus extra
• 250 mlice-cold water
• 1 tspsalt
• 1 tbspneutral oil
• 400 gground beef (15% fat)
• 200 gground pork (or lamb)
• 1 largeonion, very finely chopped or grated
• 3 clovesgarlic, microplaned
• 1 small bunchcilantro, finely chopped
• 1 tspground cumin
• 1 tspdried summer savory (or thyme + oregano)
• 2 tspfine salt
• 1.5 tspfreshly ground black pepper
• 1/2 tspred chili flakes
• 150 mlice-cold water (for filling)
• extra coarse black pepper for serving

Instructions

1. 1

   Make dough

   Mound flour on the counter, make a well, add salt, oil, and most of the water. Mix and knead 10 minutes until smooth and firm — Georgian khinkali dough is drier than pasta. Wrap and rest 30 minutes.

2. 2

   Make filling

   In a chilled bowl, mix beef, pork, onion, garlic, cilantro, cumin, savory, salt, pepper, and chili flakes. Add ice-cold water in 3 additions, beating vigorously with a wooden spoon for 4 minutes total, until the meat looks pale and the water is fully absorbed. The filling should be very wet, almost sloppy.

3. 3

   Roll the dough

   Cut dough into walnut-sized balls. On a heavily floured surface, roll each into a round about 12 cm wide, with the edges slightly thinner than the center.

4. 4

   Fill

   Place 2 tbsp of cold filling in the center of each round.

5. 5

   Pleat the topknot

   Holding the edge of the dough between your thumb and forefinger, work around the dumpling making 18–24 small accordion pleats, all gathering into one twisted topknot at the top. Pinch the topknot firmly. Twist the excess dough off if needed.

6. 6

   Boil

   Bring a wide pot of salted water to a strong boil. Drop khinkali in carefully (no more than 6 at a time). Stir gently once they sink to prevent sticking.

7. 7

   Cook by float

   They will float after 1–2 minutes. From that moment, cook 7–8 minutes for a generous, brothy filling.

8. 8

   Lift and serve

   Lift out with a slotted spoon and place on plates. Shower with cracked black pepper — never use sauce.

9. 9

   Eat correctly

   Pick up by the topknot. Bite a small hole near the base. Tilt back and sip the broth. Then eat the pouch, leaving the topknot on the plate.

Variations

• •

  Kalakuri (city-style) khinkali use beef and pork; mountain khinkali use lamb only.

• •

  Mushroom khinkali: replace meat with finely chopped sautéed mushrooms and an ice-cold dashing of stock.

• •

  Cheese khinkali (Imeruli sulguni filling) for a meatless version popular in Tbilisi.

Storage

Freeze raw on trays then bag up to 3 months. Cook from frozen with 2 extra minutes. Cooked leftovers are mediocre — the broth absorbs back into the meat.

Frequently Asked Questions