Khinkali are a type of dumpling common in the country of Georgia. They are eaten by hand, held by a little knob of dough that is formed as the dumplings are shaped.
4 c. flour
1 tsp. salt
1 1/4 c. warm water
Combine the dough ingredients together to make a firm dough, and knead it together for 5 minutes until smooth. Cover and let the dough sit for about 30 minutes.
1 lb. mixed ground pork and beef
1/2 tsp. black pepper
1 tsp. salt
pinch of cayenne
2 onions, finely chopped or grated
Mix together filling ingredients, than add about 1/2 c. warm water, mixing with your hands until water is completely mixed in. This is the filling.
Divide the dough into 25 pieces and roll each out into about a 6-inch round. Place 2 Tbsp. filling in the middle, then gather the dough together on the top, making multiple folds. The technique is demonstrated in this video. Mine didn’t look quite that nice, and I should have rolled the dough out a bit thinner, but for a first time it wasn’t too bad :) One of the sources that I read said that a good khinkali maker puts at least 20 folds in each dumpling!
Once all the dumplings are shaped, bring a large pot of salted water to a boil, and boil the dumplings for about 15 minutes. Serve them hot with a bit of black pepper. I added a bit of crushed dried mint leaves as well, and ate with a dollop of yogurt, delicious though not typical – I stole that from a prior Afghani ravioli recipe. Georgians eat khinkali without garnishes, just a bit of black pepper. During the cooking, the raw meat and onion release some liquid as they cook which makes a nice little broth inside the dumpling. So when you’re eating them hot, the main thing is to make sure you kind of slurp out that broth with your first bite so you don’t get it all over yourself or dribbling down your chin! Mmmmm…….
Adapted from : The Georgian Feast, by Darra Goldstein