Georgian khinkali — traditional dumplings with meat, aromatic broth and spices

Khinkali is one of the most famous dishes of Georgian cuisine — dumplings filled with ground meat, onion and spices, which release an aromatic broth inside as they cook. Traditionally they are eaten by hand: held by the top “stem”, a small bite is taken from one side, the broth is drunk, and then the rest is eaten — the stem is not eaten. This recipe, adapted from traditional sources of Georgian cuisine, brings the true taste of the Caucasus to your kitchen.

Ingredients

For the dough (about 20 khinkali):

• 500 g wheat flour
• 250 ml lukewarm water
• 1 teaspoon salt
• 1 egg (optional, for a more elastic dough)

For the filling:

• 400 g ground beef (traditionally a mixture of beef and pork)
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 120 ml cold water or meat stock
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• 2 tablespoons fresh parsley or cilantro, finely chopped

For serving: coarsely ground black pepper

Preparation

1. In a large bowl, mix the flour with the salt. Add the lukewarm water (and the egg, if using it) and knead for 8–10 minutes until you get a firm, elastic dough. Cover it with a cloth and let it rest for 30 minutes.
2. Meanwhile prepare the filling: in a bowl, mix the ground meat with the onion, garlic, salt, pepper, coriander and parsley. Add the cold water a little at a time, mixing — the water is the secret of the aromatic broth inside the khinkali. The filling should be soft and moist, not dry.
3. Divide the dough into balls the size of a large walnut. Roll each ball into a round sheet about 12–14 cm in diameter and 2–3 mm thick.
4. Place 1–2 tablespoons of filling in the centre of each sheet. Gather the edges upward, folding them in circular “waves” (traditionally 18–20 folds) and pinch them tightly at the top to form the “stem”. Make sure the filling is completely sealed with no air inside.
5. Bring a large pot of salted water to the boil. Drop the khinkali in one by one, stirring gently so they do not stick to the bottom. Boil for 10–12 minutes, until they rise to the surface and the dough is fully cooked.
6. Remove them with a slotted spoon, drain well and serve immediately, hot, with coarsely ground black pepper on top. They are eaten by hand, as described above.

Preparation time: about 1 hour (plus 30 minutes for the dough to rest) | Cooking time: 10–12 minutes | Servings: 4 people (about 20 khinkali)