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Khinkali served
Authentic Georgian Khinkali with juicy meat filling

Georgian khinkali

Author: Flavelo
Recipes Main Courses
Khinkali is more than a dumpling: it is Georgia's iconic 'soup parcel'. The secret lies in the plenty of water mixed into the filling, which turns into delicious broth inside the dough during cooking. Eating it has strict etiquette: hold it by the 'stem' (which we don't eat), bite a hole in the side, and slurp out the hot soup before eating the rest.
🕒 Prep Time 1 hr
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Large pastry board
  • Rolling pin
  • Large pot for cooking
  • Round cutter (or a glass)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the flour with the salt, and gradually adding water, knead a very stiff but smooth dough. Knead for at least 10 minutes! Wrap in cling film and rest in the fridge for 30 minutes.

Tip: Gluten strands must develop for the dough to withstand cooking and hold the soup.
2 ✓

Mix the minced meat with the onion, garlic, spices, and coriander. Gradually mix in the ice water in small amounts until the meat absorbs it and you get a looser, porridge-like mass.

Tip: Meat proteins act like a sponge absorbing water, which precipitates with heat – this creates the broth.
3 ✓

Roll out the dough to approx. 2-3 mm thick. Cut 10-12 cm circles. Roll the edges of the circles slightly thinner than the centre.

Tip: The centre holds the filling, so it needs to be stronger.
4 ✓

Place a tablespoon of filling in the centre of the dough. Pleat the edges together (masters make 19 pleats!) and seal at the top in a knot (the stem).

Tip: Squeeze the knot well to seal airtight.
5 ✓

Boil water in a large pot, add salt. Carefully lower the parcels in one by one. Stir gently with a wooden spoon so they don't stick to the bottom.

Tip: The cold parcels cool the water, so keep on high heat.
6 ✓

Cook for 7-10 minutes. When they float to the top and the dough becomes translucent, they are ready. Remove with a slotted spoon.

Tip: Serve generously sprinkled with coarse black pepper. No cutlery needed!

Recipe FAQ

The juice leaked out during cooking.
You probably didn't seal the top well enough, or rolled the dough too thin.
The dough is too hard.
The dough must be kneaded very thoroughly to be elastic, and rested.
The dumplings stick.
Put them in boiling water and stir gently at the start to prevent sticking.

Ingredients

  • 500 g Plain flour (BL55)
  • 250 ml Cold water (for dough)
  • 1 tsp Salt
  • 500 g Minced meat (beef and pork mix, fatty)
  • 1 head Onion (very finely chopped or grated)
  • 2 cloves Garlic (crushed)
  • 1 tsp Ground black pepper (generous amount)
  • 1 tsp Ground cumin (optional, mountain style)
  • 1 bunch Fresh coriander (finely chopped)
  • 150 ml Ice cold water (for filling)