Entree: Georgia – Tbilisi & Eastern Georgia – ხინკალი ➤ khinkali (Boiled Georgian dumplings filled with spiced minced meat and a savory broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Total 1 hr 5 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 1/2 cups (360 ml) warm water
- 1 tsp (6 g) fine salt for dough
- 1 tbsp (15 ml) vegetable oil (optional, for dough)
- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 large onion, finely chopped, about 8 oz (225 g)
- 1/3 cup (80 ml) cold water (to add to meat for broth)
- 2 tsp (10 g) kosher salt, divided (for filling)
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1/4 cup (15 g) chopped fresh cilantro
- 2 cloves (6 g) garlic, minced
- 8 cups (1.9 L) water for boiling
- Extra melted butter for serving (optional)
- Cracked black pepper for serving

Instructions

1. In a large bowl combine flour and 1 tsp salt. Add warm water and oil, mixing until a rough dough forms; knead on a floured surface until smooth and elastic, about 8–10 minutes. Cover and rest 30 minutes.
2. Meanwhile, prepare the filling: in a bowl mix ground beef and pork with chopped onion, 2 tsp kosher salt, black pepper, cumin, cilantro, and minced garlic. Gradually stir in 1/3 cup cold water until the mixture is loose and slightly soupy—the cold water creates the broth inside the khinkali.
3. Divide rested dough into 4 pieces; roll each into a log and cut into 18–22 equal pieces total. Roll each piece into a thin 3–4 inch (7–10 cm) round, thinner in the center.
4. Place about 1 1/2 tbsp (approx. 20–25 g) of filling in the center of each round. Gather the edges and pleat tightly toward the center to form a top knot, sealing completely so no broth leaks.
5. Bring 8 cups (1.9 L) water to a rolling boil in a wide pot and add a generous pinch of salt. Lower khinkali into the boiling water in batches, stirring gently to prevent sticking. Boil until they float and then cook an additional 6–8 minutes (20–25 minutes total from first batch in large pots), adjusting time for size.
6. Remove with a slotted spoon, drain briefly, and serve very hot. Traditionally hold by the top knob, bite a small hole to sip the broth, then eat the rest, discarding the top knot. Serve with melted butter and extra cracked black pepper if desired.