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Delicious Georgian Khinkali Dumplings

With a simple step-by-step guide, you will learn how to cook real Georgian dumplings, also known as khinkali. You will learn how to knead the dough for them, make juicy and fragrant minced meat. Get acquainted with the special molding technique of such products, which will make this process more convenient. See how to cook khinkali.

2.5 hours
235 kcal
8 servings
Medium difficulty
17
Delicious Georgian Khinkali Dumplings

Cookware:

  • deep bowl;
  • sieve;
  • a cup;
  • sharp knife;
  • cutting board;
  • tablespoon;
  • large flat plate;
  • a bowl / saucer;
  • capacious pan;
  • skimmer;
  • portioned plates / serving dish.

Ingredients

Name amount
Wheat flour 1 kg
Filtered drinking water 900 ml
Assorted meat (veal, lamb and beef) 300-350 g of each grade
Onion 400 g
Salt 2 tbsp. l
Spices, ground pepper, seasonings taste

Step cooking

Knead the dough

  1. Sift 1 kg of flour into a deep bowl.
    Sift the flour.
  2. Pour 1 tsp into flour. with a hill of salt and knead the dough, gradually adding 400-410 ml of water.
    Add water to the flour and knead the dough.
  3. Collect a tight dough into a single lump and knead thoroughly until smooth for 10 minutes. Tightly cover the kneaded dough with a cup and let it rest for 10-15 minutes, then knead again. Repeat the operation 3-4 times.
    Knead the dough several times to make it smooth, not sticky to your hands.

Minced meat

  1. Cut 1 kg of cold cuts into small cubes and put in a spacious bowl.
    Finely chop the meat.
  2. Finely chop 400 g of peeled onion peeled.
    Just finely chop the peeled onions.
  3. Thoroughly mix chopped meat and finely chopped onions with the addition of a small amount of salt, black pepper, seasonings and spices.
    Stir the minced meat with onions and spices thoroughly.
  4. In the process of kneading the fillings, gradually pour 500 ml of water into the minced meat and set it on “rest” for 20-30 minutes. The consistency of minced meat should be characterized as "liquid".
    For juiciness, add water to the minced meat.
Did you know? To make the meat easily cut or skipped in a meat grinder, it needs to be slightly frozen, previously cut into small pieces.

We form khinkali

  1. Dust the cutting board with flour. Cut the dough into pieces the size of a small chicken egg.
    From the dough we form a sausage, cut it into pieces.
  2. Form “medallions” from slices of dough, laying them on a flat plate.
    We press each blank into a kind of medallion.
  3. Roll the "medallions" into thin cakes 3-4 mm thick.
    Thinly roll each dough piece.
  4. If the meat is a little thick, you need to add a little more water, mix thoroughly.
    Before sculpting the dumplings, you can add more water to the stuffing if it is infused and has become thick.
  5. Place the dough cake in a small bowl or on a saucer to raise the edges - it will be more convenient to pinch khinkali.
    It is more convenient to sculpt khinkali with a small bowl in which you need to put the dough.
  6. In the center of the cake put 1 tbsp. l toppings.
    Put minced meat on the center of the dough.
  7. Collect the filling in the “bag”, uniformly blinding the edges of the cakes in a circle.
    We collect the edges of the dough, forming a bag.
  8. Close up the top of the bag tightly and pinch off (or cut off with a knife) a long “tail”.
    We carefully pinch the edges of the bag; excess dough can be cut.
  9. Fold the finished khinkali on a flat plate and put a capacious pot of water on the stove.
    We put water to heat.
Important! Tight dough “does not like” a large amount of flour! Therefore, the surface where the work is done with the dough, flour should only slightly dust the work surface.

Cook khinkali

  1. As soon as the water boils, pour 1 tbsp. l salt.
    Add salt to the water for cooking dumplings.
  2. Stir the water with a long (preferably wooden) spoon so that a funnel of spinning water forms.
    We stir boiling water with a spoon, making a funnel.
  3. Run khinkali one at a time in the pan, without stopping gently stirring water with Georgian dumplings with a spoon, until the water boils again.
    Stirring, lower the khinkali into the crow one at a time.
  4. After boiling, khinkali can no longer be mixed, and you can remove the heat under the pan to medium.
    Cook khinkali, when they come up, you can no longer interfere.
  5. After 10-12 minutes from the moment of boiling, the dumplings that have surfaced to the surface and are ready to be caught with a slotted spoon, put on serving plates or a serving dish and serve hot to the table, sprinkled with black ground pepper.
    Real Georgian khinkali dumplings are ready!

Video recipe

A very detailed master class on cooking the national Georgian dish - khinkali is offered for viewing. Here, the secrets of cooking Georgian dumplings and those tricks due to which khinkali are very juicy are revealed to the maximum.

Thank you for your interest in the Georgian Khinkali recipe.Did you like the recipe? And what was new and unusual about the manual that you liked the most? Perhaps you have a secret to cooking this dish. Share it with the audience and do not forget to leave a review about the published Khinkali recipe. Bon Appetit everyone!
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