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Georgian Khinkali with Garlic and Sour Cream served

Georgian Khinkali with Garlic and Sour Cream

As the garlicky aromas fill the kitchen, you immediately sense that something special is being prepared – Georgian Khinkali with Garlic and Sour Cream. Khinkali are the pride of Georgian cuisine, originally prepared by shepherds and village families to satisfy hunger with a hearty and warming meal. This version is particularly popular in the eastern regions, where the meat filling is paired with garlic and smooth sour cream. The technical secret lies in the juicy interior: a little cold water is always added to the meat mixture, which turns into internal gravy during cooking. The fresh sour cream not only cools but also enhances the spiciness of the filling. This dish is ideal for a family lunch or a gathering with friends, especially if you crave something rustic yet special.

Prep Time 40 min
Preparation 12 min
Total 52 min
940 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g All-purpose flour
⭕ 200 ml Water
⭕ 1 tsp Salt
⭕ 250 g Ground beef
⭕ 250 g Ground pork
⭕ 4 cloves Garlic
⭕ 1 Onion
⭕ 0.5 tsp Ground black pepper
⭕ 200 g Sour cream
⭕ 80 ml Water (for the filling)

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    Preparation Steps

    1

    Sift the flour into a large bowl, add the salt, then gradually add the water, mixing with your hands. Knead until you have a smooth and elastic dough. Cover and let it rest for 30 minutes. Tip: rested dough is easier to roll and won't tear during shaping.

    2

    For the filling, combine the ground beef and pork, finely chopped onion, minced garlic, pepper, and 80 ml of cold water. Mix well to ensure the mixture is juicy and flavorful. Tip: don't skip the water, as it ensures a juicy interior for the khinkali.

    3

    On a floured surface, roll out the dough to a thickness of about 2 mm, then cut out circles with a diameter of 10-12 cm. Tip: use a glass or bowl to cut out the circles for uniform sizes.

    4

    Place a tablespoon of the meat filling in the center of each circle. Lift the edges of the dough, pinch them together around the filling, and twist the top to seal. It's important to seal it well so that the juices don't leak out during cooking.

    5

    Bring plenty of water to a boil in a large pot and lightly salt it. Add the khinkali and cook for about 12 minutes, until the dough is tender and the filling is cooked through. Tip: avoid stirring during cooking as the dumplings can easily break.

    6

    Meanwhile, prepare the garlic sour cream: grate the garlic and mix it with the sour cream. Serve the cooked khinkali with this sauce. Tip: chill the sour cream before serving for a refreshing contrast to the hot dumplings.