Khinkali (Georgian Dumplings)

I perfected this Khinkali recipe (ხინკალი or Хинкали) after my last trip to Georgia. Tasty dumplings stuffed with meat, herbs and spices, with juicy broth in every bite! Packed with flavor and are gaining popularity worldwide. Make them once, freeze them and enjoy as an easy future dinner.

Why You'll Love This Recipe

• Something New - while traditional in the country of Georgia, this new dumpling flavor is just starting to gain popularity. Be the first to share these flavors with your friends and family.
• So Many Fillings - so adaptable, stuff them with your favorite fillings and herbs. Commonly made with beef or lamb, but also can be made with mushrooms, potatoes, cheese or other meats
• Family Friendly - gather your family and friends and get everyone's help in making dumplings. Many hands make light work, freeze them for later. Everyone will love eating them too!

Ingredients

• Dough - flour, water and salt
• Ground Meat - beef or lamb (just don't use lean meat)
• Spices - Salt, Cumin, and optional Blue Fenugreek(Utskho Suneli), Cayenne Pepper, Black Pepper
• Aromatics - Onion, Cilantro and Parsley
• Water - to make a juicy broth

How to Make Khinkali

1. Prepare Dough - In a bowl, mix together the flour salt and water until dough forms. Transfer to a work surface and knead the dough until smooth, about 4-5 minutes Cover with cling wrap and rest dough for 1 hour.
2. Make the Filling -  finely grate onions or process in food processor. Using your hands, mix the ground beef (not lean), onions,  salt, cumin, blue fenugreek, chili powder, chopped cilantro, chopped parsley and water until evenly mixed. Set aside.
3. Roll Dough - roll a piece of dough through a Kitchenaid Pasta Roller (or a hand pasta roller) on setting 1. Cut the thin dough sheet into squares about 6 inches (15cm) wide. You can cut round dough circles, however this method is faster. If manually rolling out the dough, roll it out about ¼" thin. 
4. Fill and Pleat - place 1 tablespoon of filling in the middle of the square dough piece. Close it up by forming a sack by pinching pieces of dough into each other (creating pleats). Pinch the pleats together to seal the sack, forming a little knob at the top, ideally to have 19 pleats. Twist or cut excess dough from the top of the dough knob. Repeat until all the dough and meat is used.
5. Cook - bring a pot of salted water to a boil. Drop the fresh Khinkakli into the boiling water. Cook for about 7-8 minutes, until they float. Remove using a slotted spoon.
6. Serve - Serve immediately with black pepper and Adjika Sauce, Tkemali Sauce or a Yogurt Garlic Sauce.

Khinkali Variations

• Lamb Khinkali - a traditional taste enjoyed in the regions of Georgia
• Potato Khinkali - this is my favorite variation, mash potatoes with garlic and onion, a tasty vegetarian and budget friendly option (try adding grated cheese to potatoes).
• Pork Khinkali - nice an juicy with a mild flavor
• Mixed Meat - combine ground beef with ground lamb or pork for a tasty flavor
• Mushroom Khinkali - skip the meat and saute sliced mushrooms with onions as the filling
• Cheese Khinkali - Sulguni Cheese is traditional Georgian cheese, or substitute with Feta and Mozzarella with your favorite herbs, spinach or mushrooms.

Recipe Tips and FAQs

• Dough Must Rest - this is a very tight dough and needs to rest at least 1 hour. For best result, prepare the night before and rest in the fridge for 12 hours. Bring to room temperature before using.
• Smaller Khinkali - cut the dough into smaller pieces, 10cm or 3 inches. This way you'll get more Khinkali, but portions will vary.
• Juicy Filling - Add enough water to ensure that every bite is full of meaty juices. Add more water if needed. When standing a spoon upright in the meat mixture, it should fall over (that way you know the meat has enough liquids).
• 19 Pleats - traditionally folded with 19 pleats, but that's harder to do than you think. It's a forgiving recipe, just do your best and enjoy.
• Skip the Fancy Spices - very commonly made with Cumin (Dzira), Salt and Pepper. However, if you want to elevate the flavors, find some Blue Fenugreek or Hmeli Suneli for authentic flavors.
• Blue Fenugreek Substitute - this can be hard to find. Substitute Fenugreek, suggest using ½ a teaspoon less as it's stronger in flavor.

How to eat Khinkali

This is not a knife and fork type of meal! Hold Khinkali upside down and eat with your hands. The top knob of the dumpling is what you hold the dumpling as a handle, flip over and take a small bite. Carefully slurp the hot juices from the dumpling. Do not eat the knob, keep on your plate to count how many you've eaten.

Can I Freeze Khinkali?

Absolutely. Double the recipe and freeze the uncooked dumplings for an easy future dinner. Place dumplings on a baking sheet lined with parchment paper and place in freezer until frozen solid (about 2 hours). Place in a Ziploc bag and cook from frozen when ready. This will add a few minutes to your cooking time.

Storage and Reheating

• Fridge - allow to cool and place in airtight container in the fridge. Enjoy within 3-4 days.
• Reheating - place on a plate and microwave in 30 second increments until heated through. Alternatively pan fry in oil or butter until crispy and hot.

Dumpling Recipes You'll Love

• Pierogi Dough
• Pelmeni
• Potato and Cheddar Pierogis
• Central Asian Manti
• Vareniki with Tvorog
• Turkey Wontons in Soup
• Galushki Soup
• Hanum (Orama) - Lazy Manti

Tasty Georgian comfort food, this easy Khinkali recipe (Xinklali) is less scary o make than you think! A forgiving recipe with an easy video to follow, full of flavors that will transport you to Georgia. Gather your family together for dumpling night, making dumplings is a team sport! Приятного аппетита!

©PetersFoodAdventures.com *originally posted January 2018, updated April 2024