Georgian Beef Khinkali
Beef khinkali is an iconic dish of Georgia, with roots dating back to the Caucasus region. Originally, it was prepared by mountain shepherds as a hearty, warming meal that was easy to prepare and transport. A special feature of khinkali is that water is also mixed into the filling, so it remains juicy inside after cooking, and the taste literally explodes when you bite into it. The tops of the dough dumplings are pinched by hand in a characteristic twisted shape – this is not only a visual element, but also a practical grip when eating. Technical tip: good sealing is especially important to retain the juice, and it also helps if the meat is slightly fattier so that it remains juicy. Perfect for a weekend family lunch or dinner with friends – the preparation can also be a joint program, as folding is a real Georgian experience!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a bowl, add the salt, then gradually add the water while kneading by hand or with a stand mixer. Knead until you get a smooth and elastic dough. Cover and let it rest for 30 minutes. Tip: If the dough is too dry, adjust with a little water.
2
In a large bowl, combine the ground beef, finely chopped onion, crushed garlic, ground black pepper, and cumin. Add 80 ml of cold water to keep the filling juicy. Mix well. Tip: The water ensures a soup-like consistency inside the khinkali.
3
On a floured surface, roll out the rested dough to a thickness of 2 mm. Cut out circles with a diameter of 10-12 cm. Tip: Use a large glass or bowl as a template.
4
Place 1 tablespoon of meat filling in the center of each circle. Lift the edges and pinch the dough around to create a twisted shape on top. Make sure it is well sealed, otherwise the juices will leak out during cooking.
5
Bring a large pot of salted water to a boil. Carefully drop in the khinkali and cook them for about 12 minutes, until the dough is fully cooked and the inside is heated through. Tip: Do not overcrowd the pot, otherwise they will stick together.
6
Remove the khinkali with a slotted spoon and serve immediately, sprinkled with freshly ground black pepper. Tip: Eat with your hands and leave the twisted top on the plate – this is part of the tradition.
