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. Khinkali, which is a Georgian type of Dumplings, originated in mountainous regions of Mtiuleti, Pshavi and Khevsureti. Later Khinkali varieties spread across the Caucasus region. 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.
Khinkali are served hot with no garnish other than black pepper. There is an art to eating Khinkali. The doughy top, where the pleats all meet, is never eaten, but used as a handle for holding the hot dumplings and is left on the plate to show how many have been eaten. In Georgia, this top is called the “kudi” (hat) or “kuchi” belly button.
Ingredients
For the dough
250 ml of very cold water
500 gr of plain flour
1 tsp of salt
For the meat filling
500 gr of minced beef ( you can also use half minced beef / half minced pork)
2 medium onions
3-4 garlic cloves
handful of greens such as coriander, parsley, dill
1-1 ½ cups cold water, may need more, depending on consistency ( you need very soft filling)
½ tsp ground cumin
½ tsp ground chilli
½ tsp garlic powder, optional
Salt to taste
