Meat, Maghreb and Middle East
Khinkali (Georgian soup dumplings)
Khinkali are big Georgian dumplings filled with beef and pork, holding their own broth inside. This recipe serves 4, takes 1h40, is medium difficulty, and costs about €2.70 per serving. Success depends on pleating the dough tightly enough to trap the broth without tearing.
Today it's fold and broth day, we're making khinkali, those big Georgian dumplings that hide soup inside their belly.
- Total time
- 1 h 40
- Difficulty
- Medium
- Cost per person
- €2.70
- Calories per person
- 510 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Under a firm, smooth dough hides a juicy beef and pork filling, seasoned with cilantro and cumin. As the dumplings cook, the water mixed into the meat turns into a small pocket of concentrated broth that bursts at the first bite. That contrast between the chewy dough and the hot broth is what makes khinkali so distinctive, a dish you eat with your hands, no utensils needed.
This is a recipe for a slow Sunday or an evening when you feel like taking your time, with family or friends, since the folding is a hands on job that turns into its own kind of conversation. Kids love joining in on the shaping, even if their pleats come out uneven, and they love even more biting into the twisted top to slurp the broth before eating the rest.
The ingredients
Pantry
- Flouroften in the pantry 450 g
- Ground cuminoften in the pantry 1 tsp
- Freshly ground black pepperoften in the pantry 2 tsp
- Cold wateroften in the pantry 20 cl
- Saltoften in the pantry 2 tsp
Butcher
- Ground beef 300 g
- Ground pork 200 g
Fruits and vegetables
- Onion 2
- Fresh cilantro 1 bunch
- Flat leaf parsley 1 bunch
Allergens Gluten
The step by step recipe
-
Knead the flour with 20 cl of cold water and a teaspoon of salt until you get a firm dough, then let it rest under a kitchen towel. 30 min
The dough should be firmer than pizza dough, so it can hold up to the folds and the broth inside.
-
Mix the meats with the very finely chopped onions, the chopped herbs, the cumin, the rest of the salt, and 15 cl of cold water added little by little.
The water absorbed by the filling is what becomes the broth, keep mixing until it looks glossy and a bit muddy.
-
Roll out the dough, cut circles about 12 cm across, place a generous spoonful of filling in the center, and pleat the edges tightly all around, then twist and pinch them together.
Aim for about fifteen pleats per khinkali, the more you make, the prettier and more watertight the shape.
-
Drop the khinkali in small batches into a large pot of boiling salted water and let them cook. 12 min
They're done when they float to the surface and the dough turns translucent.
-
Drain them gently with a slotted spoon and sprinkle them generously with freshly ground black pepper.
Don't pierce them with a fork, or all the broth will leak out.
Our tips to get it right
- Keep the dough on the firm side and let it rest at least thirty minutes under a towel, it will roll out thin without tearing.
- Chop the onion very finely, almost to a paste, so it melts into the filling and releases its juice as it cooks.
- Don't crowd the pot, cook the khinkali in several batches so they have room to float without sticking together.
The variations
- Swap the pork for ground lamb for a bolder flavor, closer to traditional Caucasus style khinkali.
- For a vegetarian version, replace the meats with mushrooms and mashed potatoes, well seasoned with spices and herbs.
- To save time, shape smaller khinkali with fewer pleats, they'll cook faster and are easier for small hands to manage.
What to serve it with
- A glass of plain kefir or lassi
- A cucumber and tomato salad
- Extra black pepper at the table
Storage
Cooked khinkali keep for 2 days in the fridge in a sealed container. You can also freeze raw khinkali on a tray before transferring them to a bag, then drop them straight into boiling water still frozen. Reheat cooked khinkali by steaming rather than microwaving, so the dough doesn't dry out.
Questions about this dish
How do you fold khinkali correctly?
Pinch the dough into small even pleats all around the filling, turning as you go, then twist and seal the top. About fifteen pleats keeps the broth from leaking out during cooking.
Can you make khinkali ahead of time?
Yes, you can shape the khinkali several hours ahead and keep them covered in the fridge on a floured surface. Cook them only at the last minute so the broth is hot when you serve.
Can you freeze khinkali?
Yes, arrange raw khinkali on a floured tray, freeze them separately, then store them in a bag. Cook them straight from frozen in boiling water, no need to thaw.
Why does the filling need water in it?
That water, absorbed by the meat, turns into broth as the khinkali cook. Without it, the inside would stay dry.
How long does it take to make some khinkali?
Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in some khinkali?
About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does some khinkali cost?
About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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