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Georgian spicy khinkali served

Spicy Georgian Khinkali

Spicy khinkali in Georgia is for those who love bolder flavors - a spicy version of the dumplings made according to the traditional recipe. Khinkali is one of the best-known dishes in the Caucasus region, and has been present in Georgian gastronomy since the 18th century. The original versions are usually milder, but in some regions they are often prepared with chili, especially in winter. Technical tip: be careful with adding chili - the flavors intensify during cooking, so it is better to add less at first and then add more when serving, if necessary. The spicy filling goes particularly well with the juicy khinkali dough, which is eaten by hand. This dish is an excellent choice for entertaining or for evenings with friends, where you want to surprise the company with a special but authentic dish.

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

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

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    Preparation Steps

    1

    Sift the flour into a bowl, mix with the salt, then gradually add the water while kneading. Work until the dough is smooth and elastic. Cover with a kitchen towel and let it rest for 30 minutes. Tip: it will be easier to roll out after resting.

    2

    In another bowl, combine the ground beef and pork with the finely chopped onion, crushed garlic, pepper, ground chili, and cumin. Add 80 ml of cold water and mix thoroughly. Tip: the water ensures a juicy consistency, and the chili becomes more intense after cooking.

    3

    On a floured surface, roll out the dough to a thickness of 2 mm, then cut out circles with a diameter of 10-12 cm. Tip: if you don't have a round cutter, a larger glass will do.

    4

    Place a tablespoon of spicy filling in the center of each circle. Lift the edges of the dough and pinch them together, twist the top to ensure the filling stays inside. Tip: the more pleats you make, the more beautiful the khinkali will be.

    5

    Bring water to a boil in a large saucepan, lightly salt it. Gently add the khinkali and cook for about 12 minutes, until they float to the surface and the dough is cooked. Tip: cook only as many as comfortably fit at a time, otherwise they will stick together.

    6

    Remove the khinkali with a slotted spoon, then serve hot, sprinkled with freshly ground pepper and chili flakes. Tip: while eating, suck out the internal juice before taking a bite, as Georgian tradition dictates.