Ingredients
For the Dough
- 500 g all-purpose flour
- 1 tsp salt
- 200 ml water (lukewarm)
- 1 tbsp vegetable oil
For the Filling
- 500 g minced beef or a mix of beef & pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 80 ml cold water or beef broth
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp salt
- Optional: chili flakes, parsley
Directions
Khinkali are the iconic dumplings of Georgia, a country nestled in the Caucasus region. Known for their unique shape and juicy, spiced meat filling, these dumplings are a staple of Georgian cuisine and a favorite for festive occasions, family gatherings, and street food alike. Unlike typical dumplings, khinkali are not just about the dough—they are about the flavorful broth trapped inside, which makes each bite a burst of rich, savory goodness.
Traditionally, khinkali are made with a simple dough of flour, water, and salt, rolled into small circles and filled with a mixture of minced beef, pork, or lamb, along with onions, garlic, and aromatic spices such as coriander and black pepper. Cold water or broth is added to the filling to create the characteristic juicy interior. The dumplings are then carefully pleated and twisted at the top to seal in the filling.
Cooking khinkali is straightforward yet requires attention to detail. They are boiled in salted water until the dough is tender and the dumplings float to the surface. The top “knob” is left intact to hold the dumpling while eating. Eating khinkali is an experience in itself—you start by taking a small bite at the top to sip the flavorful broth before enjoying the rest of the dumpling. Traditionally, the top knot is not eaten.
Khinkali are not only delicious but also versatile. While the classic version features meat, vegetarian options using mushrooms, cheese, or herbs are gaining popularity. They are best served hot, sprinkled with freshly ground black pepper, and accompanied by simple sides like fresh salads or pickled vegetables.
This dish perfectly exemplifies the Georgian culinary philosophy—simple ingredients transformed into a hearty, flavorful, and memorable meal. Whether enjoyed at home or in a traditional Georgian restaurant, khinkali offer a taste of Georgia’s rich culture, tradition, and love for food.
Disclaimer: This recipe is intended for general informational and culinary purposes only. Cooking times, ingredient measurements, and nutritional values may vary based on individual preparation methods, equipment, and ingredient brands. The nutritional information provided is an estimate and should not be considered a substitute for professional dietary advice. Always handle raw meat safely, cook thoroughly, and follow proper food safety practices to prevent any risk of foodborne illness.
Steps
1 Done | Prepare the DoughMix flour and salt in a large bowl. Gradually add water and oil, knead until soft and elastic (~10 min). Cover with a towel and let rest for 30 minutes. |
2 Done | Prepare the FillingIn a bowl, combine minced meat, onion, garlic, spices. Add cold water or broth gradually to make the filling juicy. |
3 Done | Shape the KhinkaliDivide dough into small balls (~30 g each). Roll each ball into a circle (~10–12 cm diameter). Place 1–2 tbsp of filling in the center. Gather the edges and twist at the top to seal tightly, creating a small “pleated knob.” |
4 Done | Cook KhinkaliBring a large pot of salted water to a boil. Add khinkali carefully, stir gently to prevent sticking. Cook for 12–15 minutes or until dumplings float and dough is cooked. |
5 Done | ServeServe hot with black pepper. Traditionally eaten by holding the top knot, biting a small hole, sipping the broth, and then eating the dumpling. |
6 Done | TipsMake the filling juicy—this is key to authentic khinkali. Don’t overfill the dumplings; pleats should be neat to avoid bursting. Dough can also be made with half flour, half semolina for a firmer texture. |
7 Done | Health TipsUse lean meat to reduce fat content. Serve with fresh vegetables to balance the meal. Hot broth inside makes khinkali very filling, so portion accordingly. |
