How to Make Meat, Potato, or Cheese Khinkali
Dumplings from the Republic of Georgia
During our trip to Georgia we were determined to track down a cooking lesson on making Khinkali, those delectable dumplings that are one of their national dishes. You can read more about our adventure here, watch our khinkali lesson video here. or just continue on to the recipe and get cooking!
4 cups unbleached white flour
1 teaspoon salt
1 cup warm water
Mix ingredients, knead for about five minutes, and let stand for about 30 minutes while you make the fillings.
1 pound of equal measures of ground beef and ground pork* (needs some fat)
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 tbsp. finely chopped cilantro
1 tsp. ground caraway seed or dried fenugreek leaves (available at Indian Foods Company)
1â„2 tsp. crushed red chile flakes or cayenne pepper
3 small onions, peeled
1 cup water (or stock)
*You can use lamb instead of pork if you like, but you will need to add a couple Tablespoons of lamb fat to keep the dumplings nice and moist.
Add all ingredients except liquid and mix thoroughly. The liquid should be warm, not too hot. Add the water or stock little by little until all of it is absorbed. The wetter the mixture the more broth will be in the dumpling.
5-6 potatoes, peeled and boiled and put through a ricer
2 Tablespoons butter
Mash and add butter, then let cool until you can touch the mixture.
1 package of Feta Cheese (Georgians use their cottage cheese if you can find it)
parsley to taste
a little milk or water to help keep it together
Whip cheese so it is easy to spoon onto the dough.
Wrapping, Pleating, and Boiling the Dumplings
Make sure you have a large pot of boiling, salted water.
With your rested dough, roll out to about 1/4 inch thick and cut out 25 circles with a glass or cookie cutter. Each round then must be further rolled to a paper thin thickness about the size of a small tortilla (six inches in diameter). Scoop your chosen filling onto the circle, and pull up to pleat at the top. Keep folding until you have made it all the way around and you have excess dough at the top. Press the top of the folds together to seal. After it is sealed completely, pinch off the excess dough at the top. There will be a little “hat.”
Drop about half of your dumplings in the rapidly boiling salted water for about 12-15 minutes, stirring frequently with a large spoon. The dough should be cooked through and springy when finished, floating upside down in the water.
Now To Eat the Dumplings – The Best Part
Khinkali are best served hot, and to eat them you pick up the dumpling holding the hat closest to your palm. For meat dumplings, take a small bite and slurp out the broth, then gobble down the remainder of the dumpling.
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