Entree: Georgia – Kakheti – ხინკალი ➤ khinkali (Boiled Georgian meat-filled dumplings with a savory broth pocket)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour
- 1 1/3 cups (320 ml) warm water, plus extra for dough as needed
- 1 tsp (5 g) fine salt, plus more for boiling water
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork (or lamb)
- 2 medium (about 8 oz / 225 g) yellow onions, finely chopped
- 2 cloves (6 g) garlic, minced
- 2 tsp (4 g) kosher salt (adjust to taste)
- 1 tsp (2 g) freshly ground black pepper, plus extra for serving
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground caraway (optional)
- 1/4 cup (15 g) fresh cilantro, finely chopped (or parsley)
- 1/3 cup (80 ml) cold water or chilled beef broth (to create soupy filling)
- 2 tbsp (30 ml) butter, melted, for serving (optional)

Instructions

1. Combine flour and 1 tsp salt in a large bowl. Add 1 1/3 cups warm water and 1 tbsp oil; mix until a rough dough forms, then knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile, in a bowl mix ground beef and pork with chopped onions, garlic, 2 tsp salt, 1 tsp pepper, cumin, caraway, and chopped cilantro. Gradually add 1/3 cup cold water or chilled beef broth and mix until the mixture becomes soft and slightly loose so it will release juices when cooked.
3. Divide rested dough into quarters. Roll each quarter into a long log and cut into 12–15 pieces total (about 24–30 khinkali for 4 servings). Roll each piece into a thin round about 4–5 inches (10–12 cm) across.
4. Place approximately 1 1/2 tbsp (about 20 g) of filling onto the center of each wrapper. Gather the edges and pleat upward to form a top knot, twisting to seal tightly so the filling’s juices remain inside.
5. Bring a large pot of salted water to a rolling boil. Gently lower khinkali into the water in batches, stirring once to prevent sticking. Boil until they float and then for an additional 6–8 minutes, until dough is cooked through.
6. Remove with a slotted spoon and place on a platter. Serve immediately with cracked black pepper and melted butter on the side; eat by biting a small hole, sipping the broth, then consuming the dumpling while holding the top knot (traditionally discarded).