Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Khinkali served on a platter
Authentic Georgian Khinkali with juicy meat filling

Georgian Soup Dumplings (Khinkali)

Author: Flavelo
Recipes Main Courses
Khinkali is more than a dumpling; it's Georgia's iconic 'soup parcel'. The secret lies in the large amount of water mixed into the filling, which turns into delicious broth inside the dough during cooking. There is strict etiquette for eating it: hold it by the 'handle' (which is not eaten), bite a small hole, and slurp out the hot broth before eating the rest.
🕒 Prep Time 1 hr
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Large pastry board
  • Rolling pin
  • Large pot for boiling
  • Round cutter (or a glass)

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Mix the flour with salt. Gradually add the water and knead into a very stiff but smooth dough. Knead for at least 10 minutes! Wrap in plastic and rest in the fridge for 30 minutes.

Tip: Gluten strands need to develop so the dough can withstand boiling and hold the soup.
2 ✓

Mix the ground meat with the onion, garlic, spices, and cilantro. Gradually stir in the ice water in small batches until the meat absorbs it and you get a loose, porridge-like mixture.

Tip: The meat proteins act like a sponge absorbing the water, which separates as broth when cooked.
3 ✓

Roll out the dough to about 1/8 inch (2-3 mm) thick. Cut out 4-5 inch circles. Roll the edges of the circles slightly thinner than the center.

Tip: The center supports the filling, so it needs to be stronger.
4 ✓

Place a tablespoon of filling in the center of the dough. Gather the edges in pleats (masters make 19 pleats!) and pinch them together at the top into a knob (the handle).

Tip: Squeeze the knob tightly to ensure it's airtight.
5 ✓

Boil salted water in a large pot. Gently drop the dumplings in one by one. Stir carefully with a wooden spoon so they don't stick.

Tip: The cold dumplings cool the water, so keep the heat high.
6 ✓

Cook for 7-10 minutes. When they float to the top and the dough becomes translucent, they are ready. Remove with a slotted spoon.

Tip: Serve generously sprinkled with coarse black pepper. No cutlery needed!

Recipe FAQ

The juice leaked out during cooking.
You probably didn't seal the top well enough, or rolled the dough too thin.
The dough is too hard.
The dough must be kneaded very thoroughly to be elastic, and it needs to rest.
The dumplings are sticking.
Drop them into boiling water and stir gently at the beginning to prevent them from sticking to the bottom.

Ingredients

  • 3 1/2 cups All-Purpose Flour
  • 1 cup Cold Water (for dough)
  • 1 tsp Salt
  • 1 lb Ground Meat (Beef and Pork mix, higher fat content)
  • 1 pc Onion (very finely minced or grated)
  • 2 cloves Garlic (crushed)
  • 1 tsp Ground Black Pepper (generous amount)
  • 1 tsp Ground Cumin (optional, mountain style)
  • 1 bunch Fresh Cilantro (finely chopped)
  • 2/3 cup Ice Water (for filling)