Traditional Khinkali

A thin, elastic dough enclosing a juicy filling and scalding broth. When bitten, the juice flows out as the aroma of fresh coriander mingles with spiced meat.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 806
• Protein: 41 g
• Carbs: 102 g
• Fat: 23 g

Ingredients

• 500 g Wheat flour
• 350 ml Mineral water ( divided between dough and filling )
• 1 tbsp Gray sea salt
• 300 g Ground beef 15% fat
• 200 g Ground pork
• 2 piece Onion ( very finely minced )
• 3 piece Garlic ( pressed )
• 1 piece Fresh cilantro ( minced bunch )
• 1 piece Hot chili pepper ( seeded and minced )
• 1 tsp Cumin ground
• 1 tsp Black pepper ground
• 1 tsp Khmeli Suneli ( mixed into the filling )

Instructions

1. Dough preparation

   Mix the flour, salt, and mineral water. Knead vigorously until a firm, smooth ball is formed that no longer sticks to your fingers. Let rest for 30 minutes under a cloth.

2. Filling preparation

   Finely chop the onion, garlic, chili, and cilantro. Mix with the beef, pork, cumin, pepper, and khmeli suneli. Gradually incorporate the remaining mineral water: the meat must absorb the liquid to create the future broth.

3. Shaping the discs

   Roll out the dough very thinly. Cut out circles about 12 cm in diameter. The dough must be elastic enough to be stretched without breaking.

4. Folding and sealing

   Place a spoonful of filling in the center. Raise the edges by forming successive pleats (about 19) to meet in the center. Pinch the top firmly to seal hermetically.

5. Boiling

   Drop the khinkali into a large pot of boiling salted water. Stir gently to prevent them from sticking to the bottom. When they rise to the surface and flip over, count 8 minutes.

Chef's tips

• Adding water to the filling is key: it creates the broth inside the dumpling during cooking.
• Don't eat the top knot: it serves as a handle and is usually too dense and undercooked.
• The dough must be worked for a long time to develop gluten and withstand the pressure of the broth.

Storage

Eat immediately after cooking. Raw khinkali can be frozen flat without touching each other.