Recipes in the world of Flavilo

Georgian pork khinkali served

Georgian Pork Khinkali

Georgian pork khinkali is a true classic from the Caucasus region. The origin of khinkali dates back centuries, born from the traditions of pastoral life, where hearty and warming food played a major role. The pork version is especially popular in the eastern and central regions, where the fat content and spiciness of the meat result in a juicy, intense flavor. Technical advice: the cold water or broth mixed into the meat turns into a hot, flavorful broth during cooking - so it is important that the dumplings are well sealed. Before serving, it is worth sprinkling with freshly ground black pepper, which enhances the character of the filling. This dish is not only nutritious, but also a social experience - its preparation and consumption are often part of family or friendly events in Georgia.

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

Servings: 4
⭕ 400 g All-Purpose Flour
⭕ 200 ml Water
⭕ 1 tsp Salt
⭕ 500 g Ground Pork
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 0.5 tsp Ground Black Pepper
⭕ 0.5 tsp Ground Cumin
⭕ 80 ml Water (for the filling)

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    Preparation Steps

    1

    Sift the flour into a large bowl, add the salt, and gradually add the water. Knead the dough until it is smooth and elastic. Cover and let it rest for at least 30 minutes. Tip: If the dough is too sticky, add a little more flour.

    2

    Meanwhile, prepare the filling: combine the ground pork with the finely chopped onion, crushed garlic, pepper, cumin, and 80 ml of cold water. Mix well. Tip: The water helps the filling stay juicy and flavorful after cooking.

    3

    Roll out the rested dough on a floured surface to a thickness of about 2 mm. Cut out circles of 10-12 cm in diameter. Tip: You can use a large glass or bowl as a template.

    4

    Place 1 tablespoon of filling in the center of each dough circle. Lift the edges of the dough and pinch them together in a circular motion at the top to form a dumpling. It is important to seal them well so that the filling does not leak out during cooking.

    5

    Bring a large pot of salted water to a boil. Carefully add the khinkali and cook them for 12 minutes, until they are cooked through. Tip: Do not stir, just move them gently to avoid damaging the dumplings.

    6

    Remove the khinkali with a slotted spoon and serve immediately, sprinkled with freshly ground black pepper. Tip: They are traditionally eaten by hand, and the twisted part at the top is not eaten.