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Khinkali meat dumplings served
Juicy Georgian meat dumplings ready to be eaten

Georgian soup dumplings (Khinkali)

Author: Flavelo
Recipes Main Courses Side Dishes
The Georgian 'soup parcel'. Not simply a dumpling, but a technical marvel: plenty of water is mixed into the filling, which turns into a hot broth alongside the meat inside the dough during cooking. Eating it is a ritual in itself: hold the 'stem' (which you don't eat), bite a hole in the edge, suck out the broth, and then eat the rest. Using cutlery is an insult!
🕒 Prep Time 1 hr
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Large pot of water
  • Rolling pin
  • Large mixing bowl

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Knead the flour, salt, and water into a very stiff, elastic dough. Let it rest for 30 minutes.

Tip: During resting, the gluten network relaxes, making it stretchable without springing back (dough relaxation).
2 ✓

Mix the meat with the chopped onion and spices. Gradually mix in the ice water in small amounts until the meat 'drinks it up'. You should get a loose, creamy mass.

Tip: This water will turn into broth. Meat proteins, with the help of salt and mixing, are able to bind water (water-holding capacity).
3 ✓

Roll the dough to 2-3 mm thickness, cut out large circles (approx. 10-12 cm).

Tip: The centre should be slightly thicker to hold the weight, and the edges thinner for pleating.
4 ✓

Place a spoonful of filling in the centre. Lift the edges and pleat all the way around (min. 12-19 pleats), sealing it at the top in a knot.

Tip: A good seal is the secret to a pressure-resistant parcel.
5 ✓

Cook in boiling salted water. When they float to the surface, cook for another 10-12 minutes. Stir gently so they don't tear.

Tip: The dough protects the meat, which steams in its own juices.
6 ✓

Drain, sprinkle with coarse black pepper, and serve hot.

Tip: Pepper highlights the flavour of the meat.

Recipe FAQ

The juice leaked out during cooking.
Either the dough was punctured (rolled too thin), or you didn't seal the top well. The dough needs to be tough enough to withstand the pressure.
The dough is sticky.
This dough is just flour and water; it must be kneaded very stiff. If it sticks, it needs more flour.

Ingredients

  • 500 g Plain flour
  • 250 ml Cold water (for the dough)
  • 1 tsp Salt
  • 300 g Minced beef (fatty)
  • 200 g Minced pork
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 bunch Fresh coriander
  • 1 tsp Ground caraway
  • 1 tsp Black pepper
  • 150 ml Ice water (for the filling)