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Khinkali (Georgian Origin)

Traditional Georgian dumplings filled with spiced meat and herbs, typically served as an appetizer or side dish.

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Ingredients

Meat Filling

• 500g ground beef
• 250g ground pork
• 2 medium onions, finely chopped
• 3 ** cloves of garlic**, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour

Broth

• 4 cups beef broth
• 2 cups water

Garnishes

• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill

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Khinkali Sauce (Machhili)

Mix the following:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon black pepper

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Recipe Steps

1. Preparation of Meat Filling

In a large bowl, combine ground beef, ground pork, chopped onion, minced garlic, cumin seeds, coriander seeds, red pepper flakes, salt, and black pepper. Mix well with your hands until just combined. Add all-purpose flour and mix again.

2. Shaping Khinkali

Divide the meat filling into 20-25 equal portions. Roll each portion into a ball and then flatten slightly into a disk shape. Use your thumb to create a small indentation in the center of each disk, and fill with about 1 tablespoon of the meat mixture.

3. Assembling Khinkali

To assemble khinkali, place a few of the filled dumplings on a flat surface. Dip your finger in water and run it along the edges of the dough disks. Bring another dough disk to match the first one by the edges, and press gently together to seal the khinkali.

4. Boiling Khinkali

Bring the broth to a boil in a large pot or steamer basket lined with cheesecloth. Carefully add the khinkali to the boiling broth and cook for 10-12 minutes, or until they float