Georgian Khinkali
As the hot steam rises from the khinkali, the cozy atmosphere of Georgia's mountainous countryside immediately comes to life. The history of khinkali is linked to the Caucasus region, mainly the Tusheti and Khevsureti regions, where it was originally considered a shepherd's dish. These dumplings were designed to be warming, hearty, and easy-to-transport meals for nomadic life. One of the most important characteristics of khinkali is its twisted top, which is shaped by hand – this is not only a visual element but also a practical handle when eating. Technical secret: the water or broth mixed into the filling gives it a juicy texture, which we enjoy as the oozing liquid when we bite into the khinkali. This dish is the perfect choice for a friendly or family dinner, where eating itself becomes a communal experience. Remember: the top is never eaten, it stays on the edge of the plate!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, sift the flour and add the salt. Gradually add the water while kneading by hand or with a stand mixer. Knead until you get a smooth, elastic dough. Cover with a kitchen towel and let it rest for 30 minutes. Tip: if the dough is sticky, add a little more flour.
2
Meanwhile, prepare the filling. In a bowl, combine the ground beef and ground pork. Add the finely chopped onion, minced garlic, salt, pepper, and 50 ml of water. Mix well to make the filling juicy. Tip: the water helps keep the filling moist after cooking.
3
Once the dough has rested, roll it out on a floured surface to a thickness of about 2 mm. Cut out circles of about 10-12 cm in diameter. Tip: you can use a large glass or bowl for cutting.
4
Place a tablespoon of filling in the center of each dough circle. Lift the edges and pinch the dough together in a circular motion to create a small 'twisted' dumpling. Make sure to seal it well so that the filling does not leak out during cooking.
5
Bring a large pot of salted water to a boil. When boiling, carefully place the khinkali into the water. Cook for about 10-12 minutes, until the dough is tender and the filling is completely cooked through. Tip: do not stir too much to avoid damaging the dumplings.
6
Remove the cooked khinkali with a slotted spoon and serve hot, sprinkled with freshly ground black pepper. Tip: they are traditionally eaten by hand, and the twisted top is not eaten – it's the handle!
