Khinkali

Khinkali

Khinkali (in Hebrew “חינקלי”) are large Georgian dumplings whose filling contains cold water. As they cook, the meat releases its juices and the water turns into a broth trapped inside the dough. They are eaten by hand: hold the knot, bite carefully, drink the broth and then eat the rest.

Prep time: 75 minutes · Resting: 30 minutes · Cooking: 20–25 minutes · Yield: about 32 pieces, 8 servings · Difficulty: challenging

The filling should be almost as soft as porridge

Without liquid you get a meatball inside dough. Add cold water gradually until the meat absorbs it but can still be set down with a spoon. Work cold; warm fat separates and the filling turns firm.

Ingredients (for about 32 pieces)

• 700 grams white flour, plus a little for rolling
• 330–360 ml cold water
• 14 grams salt, half for the dough and half for the filling
• 600 grams ground beef, 15% fat
• 300 grams ground lamb
• 2 medium onions, chopped very finely
• 1 teaspoon black pepper, 1 teaspoon cumin
• A handful of chopped cilantro and a handful of chopped parsley
• 300–350 ml cold water for the filling

Choosing ingredients and substitutes

The city version with herbs is known as kalakuri; mountain versions are simpler. Instead of lamb you can use only 15%–20% beef, but not very lean meat. Elsewhere there are pork fillings; the version here is a meat dish and kosher in its ingredients, with no milk and no butter.

Method

1. Knead a stiff dough. Mix the flour, 7 grams of salt and 330 ml of water. Knead for 10 minutes; add a little water only if dry flour remains. Wrap and rest for 30 minutes.
2. Mix the filling. Combine the meat, onion, herbs and spices. Add cold water in several rounds and knead until each addition is absorbed. Chill.
3. Roll out. Divide into 32 balls of about 32 grams. Roll each into a circle 14–15 cm in diameter, thin at the edges and slightly thicker in the center.
4. Pleat. Place about 45 grams of filling in the center. Lift the edge and form pleats all the way around; pinch and twist the knot. There is no need to chase a particular number of pleats — sealing matters more.
5. Cook in batches. Bring a wide pot of salted water to a boil. Stir the water gently, add 6–8 pieces and loosen them from the bottom. Cook for 7–9 minutes from the moment they float.
6. Serve. Lift out with a slotted spoon, sprinkle with black pepper and eat carefully while the broth is hot.

Nutrition facts and calorie estimate

One piece is about 150 calories. The calculation assumes all the dough and filling are used; extra flour for rolling is not counted. Using only lean beef cuts about 50 calories per serving but also reduces juiciness.

Variations and tips

• Freeze uncooked in a single layer, then transfer to a bag; cook from frozen and add 2–3 minutes.
• Khinkali that leak were torn during rolling, not sealed, or stuck to the bottom. A wide pot and cooking in batches help.
• Ground meat should reach 71°C (160°F) in the center; if you have no thermometer, open a test piece from the first batch.

Summary

The secret of khinkali is not just the pleats but a cold, liquid-saturated filling inside a strong, thin dough. Four pieces are about 600 calories. See also kharcho, and for more dishes, Georgian cuisine.