Entree: Russia – Caucasus Russia – ხინკალი ➤ khinkali (Hearty boiled dumplings filled with seasoned meat and a savory pocket of broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (5 g) fine salt, for dough
- 1 1/2 cups (360 ml) warm water, for dough
- 1 tbsp (15 ml) neutral oil (optional)
- 2 lb (900 g) mixed ground beef and pork
- 2 medium onions, finely chopped, approx. 10 oz (280 g)
- 3/4 cup (180 ml) cold water or chilled beef broth (to create the internal broth)
- 2 tsp (10 g) fine salt, for filling
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 cup (15 g) fresh cilantro or parsley, finely chopped
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil (for sautéing onions, optional)
- 2 tbsp (20 g) semolina or extra flour for dusting

Instructions

1. In a large bowl, combine flour and 1 tsp salt. Gradually add warm water and oil, mixing until a firm, smooth dough forms. Knead 8–10 minutes until elastic, cover and rest 30 minutes.
2. Meanwhile, (optional) lightly sauté the chopped onions in 2 tbsp oil until translucent and cool. In a bowl, mix ground meat, cooled onions, 3/4 cup cold water or chilled broth, 2 tsp salt, pepper, cumin, chopped cilantro, and minced garlic until well combined and slightly sticky. The cold liquid creates the characteristic juicy filling.
3. Divide dough into four pieces. Roll each into a long log and cut into 12–15 equal pieces (yield ~48–60 dumplings total). Roll each piece into a 3–4 inch (8–10 cm) thin round on a floured surface.
4. Place about 1 1/2 tbsp (approx. 20–25 g) filling in the center of each round. Fold edges up and pleat, pinching the top to form a twisted knob and sealing the filling inside so a pocket of liquid remains.
5. Bring a large pot of salted water to a rolling boil. Add dumplings in batches so they have room. Stir gently to prevent sticking. Cook 12–15 minutes per batch, until dough is tender and filling is cooked through.
6. Remove with a slotted spoon, drain briefly and dust with semolina or flour. Serve hot; traditionally eaten by holding the top knot, biting a small hole to sip the broth, then eating the rest and discarding the doughy knob.