Khinkali
Juicy Georgian dumplings of thin dough with a spiced meat filling and a pocket of hot broth inside.
Khinkali are a pride of Georgian cuisine, born in the mountain regions of Pshavi, Mtiuleti and Khevsureti, where hearty meat dishes helped people endure the cold. The real secret is the juice: the broth forms right inside the dough as the khinkali cook. They are eaten by hand, held by the knotted tail, with a small bite into the side to sip the broth so not a drop is lost.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Dough
Sift the flour with salt into a bowl, pour in the cold water and knead a firm, elastic dough. Knead for 8-10 minutes until smooth. Cover with film and let it rest for 30 minutes.
- 2
Filling
Mince the beef and pork through a coarse grinder plate or chop finely by hand. Mince the onion and garlic as finely as possible and chop the cilantro. Combine the meat, onion, garlic and herbs.
- 3
Season
Add cumin, black pepper and salt to the meat. Pour in the broth or water and mix thoroughly until the filling is juicy and slightly loose — this is what becomes the broth inside.
- 4
Roll
Divide the dough into pieces and roll out a 2-3 mm thick sheet. Cut circles 10-12 cm wide with a glass or cutter. Roll the edges of each circle thinner, keeping the center slightly thicker.
- 5
Assemble
Place a tablespoon of filling in the center of each circle. Lift the edges in pleats all around, gathering them toward the center to form 18-20 folds. This is the most painstaking step, but the pleats are what hold the juice in.
- 6
Knot
Twist the gathered pleats into a tight knotted tail and press it firmly. You can pinch off any excess tip so the dumpling is neat and won't burst while cooking.
- 7
Boil
Bring a large pot of salted water to a boil and gently lower the khinkali tail-up, stirring so they don't stick to the bottom. Cook for 12-15 minutes after they float, until the dough turns slightly translucent.
- 8
Serve
Lift the khinkali out with a slotted spoon, arrange on a plate and dust generously with black pepper. Serve immediately, without sauce: eat by hand holding the tail, bite into the side and sip the hot broth — the tail is left uneaten.
💡 Tips
- 💡
Pleat at least 18–20 folds on the knot so the seam holds during boiling.
- 💡
Drop khinkali into boiling salted water one by one, stirring so they don't stick.
🔄 Swaps & variations
- 🔄
Cheese khinkali with Imeretian cheese make a tender vegetarian version.
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❓ Frequently asked questions
How do you properly eat khinkali?
Khinkali are eaten by hand: hold the top knot, bite the side, first sip the hot broth inside, then eat the dough. The knot is traditionally left on the plate.
Where does the broth inside khinkali come from?
The filling is mixed with plenty of water or broth and onion — as they cook, the meat releases juice that collects inside the dough pouch.
What can replace the meat filling?
Classic is beef with pork, but there are lamb, cheese (Imeretian) or mushroom-and-potato khinkali for a meat-free option.
