mainGeorgian

Khinkali

Name: Khinkali
Prep time: 60 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 500 g Plain flour; 220 ml Water for the dough; 400 g Beef (chopped by hand); 200 g Pork (chopped by hand); 2 pieces Onion (very finely chopped); 200 ml Iced water for the filling; 1 sprig Coriander; 1 tsp Ground cumin; To taste Black pepper; To taste Salt

Khinkali is a classic Georgian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Plain flour, Water for the dough, Beef (chopped by hand), Pork (chopped by hand), Onion (very finely chopped), Iced water for the filling, Coriander and Ground cumin, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Georgian cooking, be sure to also explore our recipe for Chakhokhbili.

Difficulty: hardPrep: 60 minCook: 15 minServes 4

Rate this recipe

Be the first to rate

0 likes

Ingredients

Plain flour500 g
Water for the dough220 ml
Beef (chopped by hand)400 g
Pork (chopped by hand)200 g
Onion (very finely chopped)2 pieces
Iced water for the filling200 ml
Coriander1 sprig
Ground cumin1 tsp
Black pepperTo taste
SaltTo taste

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Knead a dough from the flour, water and a pinch of salt. It should come out noticeably stiffer than a dumpling dough — hard work to knead. Wrap it and rest it for forty minutes.

Step 2🥄 Mix

Chop the meat by hand into pieces a few millimetres across. Mix it with the onion, coriander, cumin, salt and pepper.

Step 3

Work the iced water into the filling a little at a time until the mixture turns sticky and stops taking any more. Chill it for twenty minutes.

Step 4

Roll out discs 12 cm across and about two millimetres thick. Put a tablespoon of filling in the middle and gather the edge in pleats all the way round — eighteen at the least. Twist the top and pinch it shut.

Step 5♨️ Boil

Drop them into a large pot of salted boiling water, swirling the water with a slotted spoon first so they do not stick. Boil for seven or eight minutes after they float.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Khinkali carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!