Pork and Beef Khinkali
A juicy, fragrant Georgian classic! These dumplings are made with a simple scalded dough wrapped around a soupy, well-seasoned meat filling. They're hearty, satisfying, and packed with flavor—the kind of dish that wins everyone over at the table.
Cooking method
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Step 1:
Gather the ingredients and spices for these fragrant, juicy Georgian khinkali.
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Step 2:
Pour 500 ml (about 2 cups) of boiling water into a large bowl.
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Step 3:
Stir a teaspoon of salt into the hot water.
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Step 4:
Add 4 tablespoons of vegetable oil to the bowl.
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Step 5:
Whisk well until the salt dissolves.
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Step 6:
Add 850 g of sifted flour to the bowl a little at a time, stirring to scald the dough.
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Step 7:
Keep adding flour and working it in with the whisk.
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Step 8:
Dust the counter with a little flour, turn out the dough, and knead it well by hand for about ten minutes.
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Step 9:
Put the dough in a bag and let it rest for at least thirty minutes.
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Step 10:
Put 650 g of ground meat into a large bowl.
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Step 11:
Very finely chop one onion.
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Step 12:
Add the chopped onion to the meat along with cumin to taste.
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Step 13:
Add a mix of red and black pepper to the bowl.
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Step 14:
Stir in chopped fresh cilantro and a little salt to taste.
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Step 15:
Pour 500 ml (about 2 cups) of water into the seasoned meat a little at a time.
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Step 16:
Mix everything thoroughly, then let the filling rest a while so it can absorb the water and spices. This loose, juicy filling is what gives khinkali their signature broth.
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Step 17:
Turn the dough out onto a floured counter and knead it well once more.
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Step 18:
Roll the dough into small ropes, like thin logs.
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Step 19:
Cut the ropes into evenly sized pieces.
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Step 20:
Flatten each piece into a round, then roll it out thin with a rolling pin.
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Step 21:
Place a portion of the seasoned filling in the center of each round.
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Step 22:
Gather the edges into pleats and pinch them tightly at the top to seal each dumpling.
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Step 23:
Set the finished khinkali on a floured board.
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Step 24:
Bring a pot of water to a boil, salt it to taste, and drop in a batch of khinkali. Once they float to the surface, cook for five minutes.
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Step 25:
Transfer the cooked khinkali to a plate, season with pepper to taste, and garnish with cilantro leaves. Enjoy!
- These are about as juicy and aromatic as khinkali get—authentic Georgian dumplings that make a hearty, satisfying meal. Each pleated pouch holds a rich, brothy filling of tender meat seasoned with fragrant herbs and spices. To eat them the traditional way, pick one up by its knotted top, take a small bite, and sip the broth inside before finishing the rest.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Zira - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
- Minced pork beef - 236 kcal/100g
