Ingredients
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dough
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700 g wheat flour
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320 ml water
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1/2 teaspoon of salt
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filling
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250 g ground pork
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250 g ground beef
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2 onion
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2 tablespoons of cilantro
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1 tablespoon of parsley
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1 clove of garlic
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2 tablespoons of salt
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1/2 teaspoon of black pepper
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200 ml water
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for the creamy sauce
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200 ml heavy cream
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1 tablespoon of mayonaise
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1 clove of garlic
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1 teaspoon of
Directions
Georgian khinkali are more than just dumplings. They’re a true culinary signature of Georgia! A juicy beef, pork, or lamb filling, generously seasoned with spices and herbs, is hidden in a tender, elastic dough, gathered into a beautiful “skirt” with a tail. During cooking, a fragrant meat broth forms inside the khinkali, making this dish truly special.
Georgian khinkali are perfect for a family dinner, a holiday table, or a cozy evening with friends. And the process of making them is a great excuse to get the whole family together in the kitchen!
🥟 Why you should make khinkali:
A traditional Georgian recipe with a rich flavor
Juicy and aromatic meat filling
Perfect dough that holds its shape and doesn’t overcook
Pairs perfectly with black pepper and fresh herbs
Steps
|
1
Done
5 min
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filling1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion. |
|
2
Done
5 min
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dough1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough. |
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3
Done
30 min
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the creamy sauce and preparation1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter. Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don't eat the tails—they're only there to hold the khinkali. |
