dinner · dairy-free
Khinkali
Georgian pleated soup dumplings with a peppery beef-pork filling, eaten by the topknot.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Knead a stiff dough and rest 30 minutes.
-
2
Mix filling, working in the water until loose and juicy.
-
3
Roll 13 cm rounds, add filling and pleat 18–20 times, twisting the top into a knot.
-
4
Boil in salted water 10–12 minutes until they float and the filling reaches 71°C (160°F).
-
5
Sprinkle with pepper; hold by the knot, bite, slurp the broth, and leave the knot.
