Khinkali – that dope Georgian dumplings


Khinkali is a very popular Georgian dumpling made of twisted knobs of dough, stuffed with meat and spices. It is considered to be one of the national dishes of Georgia.


Different regions of Georgia make khinkali with different fillings. The most popular filling is a pork/beef mix. In the mountains, khinkali is often made with a lamb filling. Fillings can also include Imeretian cheese mixed with cottage cheese; mushrooms; and mashed potato. City versions include kalakuri khinkali (with thinly chopped parsley) and khevsuruli khinkali (without parsley).


A friend of mine from Georgia offered me to eat this meal and you know what? You should definitely try it! If you have some skills in cooking, there’s a recipe for you to prepare it.


  • 4 cups unbleached white flour
  • 1 teaspoon salt
  • 1 cups warm water



  • 1 pound mixed ground beef and lamb (not too lean)
  • 3 Tablespoon lamb fat (Found at most butchers, or buy a fatty cut of meat and don’t trim it.)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground caraway seed
  • 1 teaspoon finely chopped cilantro
  • Pinch of cayenne
  • 3 small onions, peeled
  • 1 cup warm beef stock
Should be something like this


  1. Combine the flour, salt, and warm water to make a firm dough. Knead for 5 minutes, then let sit, covered, for 30 to 40 minutes.
  2. Make the filling: Mix the ground meats, fat and spices. Grind the onions and stir them into the meat mixture. With your hands, knead in the stock.
  3. Divide the dough into 25 pieces. On a floured board, roll each piece out to a 6-inch round. Place about 2 tablespoons of filling in the center of each round.
  4. Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center. Move in a clockwise direction, allowing each fold of dough to overlap the previous one, until the filling is completely enclosed in dough. Hold the dumpling in one hand and twist the pleats together at center to seal. Break off the excess dough at the top.
  5. Cook the khinkhali in salted, boiling water for 12 to 15 minutes. Serve hot.

Traditionally served with Tkemali (sour plum sauce)


  • sesame oil and chopped cilantro
  • ¼ cup low sodium soy sauce combined with 1/3 cup plum preserves (or prune butter) and a few drops lemon juice



Though, it may seem that it’s a bit long to cook by yourself, but I recommend you to do so, because you can relax and open something new for you. Enjoy your meal!


8 thoughts on “Khinkali – that dope Georgian dumplings

      1. They serve it with a spicy schezwan chutney (made of red chilies and garlic) tastes yumm 😀


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