How to make
The dough is started first, because it needs time to relax before shaping. The flour and salt are mixed in a large bowl, then the warm water and oil are added gradually. The mixture is brought together into a firm dough and kneaded for 8-10 minutes, until smooth and elastic. If it feels too dry, a teaspoon of water is added at a time; if it is sticky, a little flour is worked in. The dough is covered and left to rest for 30 minutes at room temperature.
While the dough rests, the meat filling is prepared. The ground beef and pork are placed in a bowl with the grated onion, garlic, cilantro, ground coriander, cumin, black pepper and salt. Cold stock is added little by little while the mixture is stirred in one direction. This helps the meat absorb the liquid and gives homemade Georgian khinkali their juicy broth inside. The filling should be soft, moist and spoonable, not dry or compact.
The rested dough is divided into 18-20 pieces. Each piece is rolled on a lightly floured surface into a thin round, about 12-13 cm / 5 in wide, with slightly thinner edges and a sturdier center. A generous spoonful of filling is placed in the middle of each round.
To shape the khinkali, the edge of the dough is gathered into small pleats all around the filling, then pinched firmly at the top to seal. The sealed top is twisted slightly, creating the classic gathered knot. Any excess thick dough at the very tip may be trimmed, but the dumpling must stay tightly closed so the juices remain inside during boiling.
A large pot of salted water is brought to a gentle boil. The khinkali are lowered in carefully, in batches, so they do not stick together or overcrowd the pot. They are stirred gently at the beginning with a wooden spoon. Once the dumplings float, they are cooked for another 7-8 minutes, about 10-12 minutes total per batch, until the dough is tender and the meat filling is fully cooked.
The cooked khinkali are lifted out with a slotted spoon and left to drain briefly. They are served hot on a dark plate with tomato chili sauce in the center and fresh herbs nearby. Traditionally, khinkali are eaten by holding the top knot, taking a careful bite from the side, sipping the broth, and then eating the tender dumpling.
Leftover khinkali can be stored in an airtight container in the refrigerator for up to 2 days. They reheat best by steaming for 5-6 minutes or warming gently in a covered pan with a splash of water.
For more Georgian flavors, try the fiery traditional Georgian adjika and the comforting khachapuri, Georgian stuffed bread, for a delicious taste of the Caucasus.
