Traditional Georgian khinkali — juicy dough dumplings stuffed with beef, cilantro and fragrant seasoning. The trick is not to open them before the first bite.
Add the water and Knead about 8–10 minutes, until you get a smooth, soft dough that doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3
Cover and let the dough rest 30 minutes at room temperature.
💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.
For the Meatball mix
4
Mix the ground meat with the onion, cilantro, cumin, chili, stock, salt and black pepper until evenly combined.
5
Roll out the dough to 2 mm thick on a floured surface. Cut out 10–12 cm rounds with a glass.
⚙ Rolling Out DoughRolling pinGlass (for drinking/serving)
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6
Place a heaping tablespoon of filling in the center of each round, gather the edges up in narrow pleats and twist them closed into a sealed pouch, without tearing the dough.
7
Cook the dumplings in boiling salted water until they float, then about 5 more minutes, and remove with a slotted spoon.
⚙ Cooking in salted waterStovePotSlotted spoon
593calories
27 gprotein
69 gcarbs
20 gfat
● protein 19%● carbs 49%● fat 32%
Per serving (318 g), of 4 servings
For the Wrapping Dough · For the Meatball mix ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Beef broth: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Beef broth →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Glass (for drinking/serving)· Also works: Serving bowl (Small bowls)
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
