KHINKALI - LARGE GEORGIAN DUMPLINGS - NEW RECIPE!!

KHINKALI - LARGE GEORGIAN DUMPLINGS - NEW RECIPE!!

Khinkali is a very popular Georgian dumpling made of twisted knobs of dough, stuffed with meat and spices. It is considered to be one of the national dishes of Georgia. Khinkali, which is a Georgian type of Dumplings, originated in mountainous regions of Mtiuleti, Pshavi and Khevsureti. Later Khinkali varieties spread across the Caucasus region. 

Different regions of Georgia make khinkali with different fillings. The most popular filling is a pork/beef mix. In the mountains, khinkali is often made with a lamb filling. Fillings can also include Imeretian cheese mixed with cottage cheese; mushrooms; and mashed potato.

Khinkali are served hot with no garnish other than black pepper. There is an art to eating Khinkali. The doughy top, where the pleats all meet, is never eaten, but used as a handle for holding the hot dumplings and is left on the plate to show how many have been eaten. In Georgia, this top is called the “kudi” (hat) or “kuchi”  belly button.

Ingredients 

For the dough

250 ml of very cold water

500 gr of plain flour

1 tsp of salt

For the meat filling

500 gr of minced beef ( you can also use half minced beef / half minced pork)

2 medium onions 

3-4 garlic cloves

handful of greens such as coriander, parsley, dill

1-1 ½ cups cold water, may need more, depending on consistency ( you need very soft filling)

½ tsp ground  cumin

½ tsp ground  chilli 

½ tsp garlic powder, optional

Salt to taste

Directions

Step 1: In a food processor add onions, garlic , coriander, dill and parsley. Then blitz everything together. Then add all your spices and mix everything together.  Then add beef and mix again, then add cold water and mix again. You can test with a spoon. If you add the spoon in a middle and it doesn’t fall down, it is the right consistency. Place your meat mixture into the fridge.

Step 2 : Make your dough. You can do this by hand or stand mixer. Add flour, salt and water and mix until the dough becomes elastic. This can take 5-10 min and even longer by hand. When you put finger through the dough, if there is a dimple then its good to go. Wrap in clingfilm and place in a fridge to rest for 30 min unto 1 hour. 

Step 3 : Roll your dough into long sausage and cut into the same size pieces. I measure mine, so they are all roughy the same size, but you dont have to. Take each piece and flour the surface and the dough and stretch it out even more like a large pancake. Make sure its thicker in the middle and thinner or the side. Then place the dough onto a plate, and add 1 large table spoon of your meat filling inside. You should have about 18 rolls when doing each khinkali. Set them aside, and be careful as they are quite gentle. You can freeze them up to 3-6 months. 

Step 4 : Cooking process. In a small bowl add oil, and then dip each khinkali inside the oil, this way it will prevent them from sticking while cooking. Make sure you have a large pot of boiling water ready with bayleaf if you wish. Drop them all in there and cook them for 10 min or until they start floating. Do not overcook them, as they will be soggy, so no more than 20 min.

Step 5 : Serve them hot with butter, pepper and dill! Enjoy! they should be juicy and yummy!

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Alla xxox