Juicy Georgian Khinkali Dumplings

It turns out very juicy, tasty, satisfying! Khinkali (Georgian: ხინკალი) is a national dish of Georgian cuisine from the mountainous regions of Pshavi, Mtiuleti and Khevsureti of Georgia, then the dish spread to other regions of the Caucasus and throughout the former USSR.
cook time: 1h
Ava Prescott
Juicy Georgian Khinkali Dumplings

Nutrition Facts (per serving)

227
Calories
12g
Fat
20g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt 0.5 tsp
Ground black pepper 1 tsp
Cilantro, coriander 30 g
Zira to taste
Wheat flour 400 g
Water (200 ml. water into the dough and 200 ml. water for filling) 400 ml
Pork neck 500 g

Recipe instructions

Step 1

Step 1
Prepare all ingredients for khinkali. I’ll immediately make a reservation that I will make khinkali, not quite traditionally, the way they are prepared in Georgia. I’ll do it the way my family is used to eating.

Step 2

Step 2
Start by preparing the dough, because it needs to sit. Pour the sifted flour in parts into a deep bowl, make a well and pour out the water, add salt. Knead the dough, add flour. It should be steep, but elastic. Knead for about 5-10 minutes.

Step 3

Step 3
Place the finished bun on a surface dusted with flour. Do not use too much flour so that the dough does not become tight when kneading further. Continue kneading for another 5 minutes. Place the finished dough in a bowl and cover with cling film. Let it sit and rest.

Step 4

Step 4
For the filling, I will take a whole piece of pork neck. Pork can be replaced with beef, lamb or assorted meats. It is important to choose meat with fatty layers rather than lean meat. Then the khinkali will be juicier. Many people add fat tail fat. As for me, pork neck is enough. Cut the meat into plates, then into small pieces. You can use a meat grinder and grind the meat through it. I like it better when it feels like pieces.

Step 5

Step 5
Chop the onion into small cubes.

Step 6

Step 6
Wash the cilantro and chop it as desired so that it can be felt later in the dish. I know that most often they add cumin, I cook without it.

Step 7

Step 7
In a bowl, mix meat, onion, cilantro, pepper and salt. Knead the filling well with your hands. Add water. This way the khinkali will be juicy inside and much tastier.

Step 8

Step 8
Fill the pan halfway with water and heat it up. Divide the “rested” dough into 3 parts. Put two pieces back under the film, and make a sausage from the remaining one and cut it into approximately 35-40 grams.

Step 9

Step 9
Roll out each piece from the middle to the edges. Place it on a saucer, this way it’s easier for me personally to shape the khinkali and be guided by size. Place a little more than 1 tsp in the middle. fillings.

Step 10

Step 10
An important element in creating khinkali is working on the form. Traditionally, Georgian housewives sculpt them in such a way that they get a small “tail” of dough on top. It is believed that khinkali should have at least 18 folds at the base when approaching the “tail”, for me — 22. Pin the edges of the dough at least 18 times.

Step 11

Step 11
It’s good to seal the top.

Step 12

Step 12
The water heated up and began to boil. You can salt the water if you wish. Place some of the stuck khinkali into boiling water using a slotted spoon, this will result in less splashing. At the same time, you need to make a water cycle so that the khinkali do not stick to each other. You can do without a slotted spoon, you need to get used to it. I have a 3-liter saucepan, I put 4 pieces in each to cook. Cook after the water boils for 10 minutes each batch.

Step 13

Step 13
From this amount of dough this time I got 14 pieces. I usually don’t cook everything at once, I freeze some. Serve with ground allspice black pepper and herbs. Add sour cream if desired. I hope the recipe was helpful. Bon appetit.

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