Khinkali
Hand-pleated dough pouches twisted into a topknot, filled with spiced meat and broth that forms as they boil — mountain shepherd food from Georgia, eaten by hand: bite a small hole, slurp the broth, then eat the rest, leaving the tough knot behind.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1 cup water
- 1/2 tsp salt
- 1 lb ground beef and pork mix
- 1 onion, very finely chopped
- 2 cloves garlic, minced
- 1/2 cup ice-cold water or broth
- 1 tsp ground cumin
- Salt and black pepper, to taste
- Fresh cilantro, chopped
Steps
- Knead the flour, water, and salt into a smooth, firm dough. Cover and rest for 30 minutes.
- Mix the ground meat with the onion, garlic, cumin, cilantro, salt, and pepper, then stir in the ice-cold water or broth a little at a time until the filling is loose and juicy.
- Roll the dough thin and cut into circles about 4 inches across.
- Place a spoonful of filling in the center of each circle, then gather the edges up and around, pleating and twisting tightly into a topknot to seal.
- Boil the khinkali in salted water for 10-12 minutes, until they float and the dough is fully cooked.
- Serve hot, generously dusted with black pepper, eating by hand and leaving the twisted top uneaten.