Khinkali (Georgian Meat Dumplings)
Juicy, broth‑filled dumplings seasoned with cumin and coriander, traditionally served piping hot with a sprinkle of black pepper.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 7
Mix flour and a pinch of salt in a bowl, then whisk in warm water until a smooth, non‑sticky dough forms; cover and rest for 15 minutes.
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Step 2 of 7
Combine minced meat, grated onion, garlic, spices, salt, pepper and cold water; knead until the mixture is cohesive and slightly sticky.
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Step 3 of 7
Divide the rested dough into 12 equal balls, roll each into a 10‑cm (4‑inch) circle, thinner in the centre than at the edges.
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Step 4 of 7
Place a heaping tablespoon of filling in the centre of each wrapper, fold the edges up and pinch them together to form a pleated top, leaving a small opening at the apex for the broth to escape.
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Step 5 of 7
Bring a large pot of salted water to a gentle boil, then lower the dumplings in batches; simmer for 8‑10 minutes until the dough is opaque and the meat is cooked through.
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Step 6 of 7
Remove with a slotted spoon, let them rest briefly, then serve hot, sprinkling each with a pinch of black pepper.
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Step 7 of 7
To eat, hold the top knot, bite a small opening, sip the broth, then bite into the rest of the dumpling.
Notes from the kitchen
If you cannot find caraway, increase coriander by a pinch. Store uncooked khinkali on a tray covered with a damp cloth for up to 2 hours before cooking.
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