Cottage cheese Khinkali with spinach
30-60 Min
500+ Kcal

I remember doing cottage cheese Khinkalis as a child. I used to help my grandma in rolling the dough, and then I even learned wrapping it. It was our family tradition.

600 600 gr. cottage cheese
1 1 kg. egg
200 200 gr. flour
1 1 kg. spinach
2 2 salt
step 1
Wash your spinach, cut it in small pieces, throw in blender with some water and blend to receive a porridge consistency. Mix 600g flour, an egg and a teaspoon of salt in a bowl, slowly stir by the blended spinach and knead the dough until it's not sticking to the hands. Add some flour if needed, then round it up in a plastic wrap and keep it in a fridge.
step 2
Mix a cottage cheese with 100g softened butter, some salt and egg in a bowl and stir well – the Khinkali filling is ready. Place a pot half-full with water on a high fire, bring it to boil and add more salt.
step 3
Roll the dough on 1cm width, cut out round shapes and flatten thinly for about 3mm width or more.
step 4
Evenly allocate cottage cheese over the round shapes and wrap the dough up. Drop the prepared Khinkalis in the simmering water and take them out with a sieve in 7 to 10 minutes.
step 5
Spinach is rich with vitamins and minerals and its Vitamin K storage keeps your bones strong. Apart from the fact that the spinach dough has a beautiful bright color, it's also very healthy, which means you can cook them for your kids and they'll love it. Also, cottage cheese is a calcium-packed product.

How To Serve

Khinkali must be served hot, arguably with butter, sour cream or Matsoni.