Recipe for Georgian Meat Dumplings (Khinkali)

Large, twisted dumplings filled with a spiced meat mixture that creates a flavorful broth inside when steamed.

Ingredients

Dough

• 500g all-purpose flour
• 250ml water
• 5g salt

Filling

• 500g ground beef and pork mix
• 1 onion, finely grated
• 100ml cold water
• 5g caraway seeds
• 10g fresh cilantro, minced

Preparation

Filling

1. Combine the meat, grated onion, cilantro, and caraway seeds in a bowl with 5g salt
2. Gradually stir in 100ml cold water; the meat must absorb the liquid to create the broth inside
3. Let the filling chill in the refrigerator for 20 minutes while you prepare the pasta dough

Assembly

1. Mix flour, water, and salt into a very stiff dough then roll out and cut into 10cm circles
2. Place a spoonful of meat in the center and fold the edges into 20 pleats, twisting the top to seal
3. Boil in a large pot of salted water for 10 to 12 minutes until the dumplings float upside down

Tips

• Handle the dumplings by the “knob” (top twist) which is usually left uneaten after the broth is consumed
• The cold water added to the meat is crucial as it turns into a hot soup inside the dumpling during cooking
• Ensure the dough is rolled thin enough to be tender but thick enough to hold the weight of the broth