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Khinkali dough with meat

Khinkali (Georgian Meat Dumplings)

A classic dish with a meat filling for anyone who loves Georgian food. Khinkali are a Georgian staple — pleated dough dumplings filled with seasoned meat. I usually make the filling myself, mixing pork and beef, but you can use store-bought dumpling meat if you like.

ninaola

Recipe author

Composition / ingredients

Servings:

Eggs

Water (hot)

Salt (part in the filling)

Wheat flour

0.5

Parsley

Ground black pepper

Ground red pepper

Onion

Dried spices (Georgian)

Dill

Beef (fatty)

300

Pork

200

Broth (meat)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 13 % 5 g

Carbohydrates 59 % 23 g

177 kcal

GI: 9 / 0 / 91

Cooking method

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Cut the meat into pieces and run it through a meat grinder twice along with the onion. Work in as much meat broth as the mixture will absorb — the filling should end up juicy. Add the spices, ground peppers, salt, and finely chopped parsley and dill, and mix well. Sift the flour onto a clean surface and gather it into a mound. Make a well in the center, pour in warm water, crack in the egg, and add salt. Knead into a very stiff dough and let it rest under a kitchen towel for half an hour. Divide the dough into as many pieces as you want khinkali. Roll each piece out thin into a round. Place filling in the center of each round — it should weigh about the same as the piece of dough. Now gather the dough up in pleats into a little pouch and pinch it tightly shut at the top. Cook the khinkali the same way you'd cook pelmeni: in boiling salted water. Once they float, let them boil a little longer, then lift them out with a slotted spoon. In Georgia, khinkali are served with a dusting of ground black pepper, added to taste. They go perfectly with a cold beer.