Khinkali

Juicy khinkali with meat and aromatic spices — a classic of Caucasian cuisine, prepared with love and precision

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Oibek Nurmatov

Ingredients

Dough:

Flour

5 kilogram

Salt

75 gram

water

1.35 liter

Calculation: 60 g of dough per khinkali, total dough weight — 6 kg

Filling:

Meat (beef, lamb, or a mixture)

3.5 kilogram

Fat (lamb or beef)

1.5 kilogram

Onion

1.5 kilogram

Herbs (assorted: cilantro, parsley, etc.)

300 gram

Garlic

200 gram

Spices:

Kandari (Georgian mix)

20 gram

Spices

20 gram

Black pepper

20 gram

Broth for juiciness (inside the filling):

Salted water (50 g salt per 1 kg water)

step

Use a mixer to knead a dense, elastic dough from flour, water and salt. Then roll it out in a rolling pin, flatten it, make sheets and cut them into squares (about 60 g each) by hand.

step

Finely chop or grind the meat, fat, and onion. Add chopped herbs, garlic, and spices. Pour in salted water to make the filling juicy and flavorful. Mix thoroughly.

step

Place the filling (about 40 g) in the center of each square dough piece. Pinch the edges into classic folds, forming a “pouch” with a top knot.

step

Place the khinkali in boiling salted water. Cook for 4–5 minutes over medium heat until the dough is done. Gently stir to prevent them from sticking to the bottom.

Serve

Serve hot, without sauce or with crushed black pepper. Eat khinkali by hand, holding the top knot — the key is not to spill the broth inside!

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