Baker's adventures in Georgia | How I made Khinkali & Khachapuri
Recipe Information
Khinkali
Cultural Context
Originating from the mountainous regions of Georgia, khinkali are traditional dumplings filled with seasoned meat and broth. They are often enjoyed as a hearty meal or snack, showcasing the region's rich culinary heritage. Today, khinkali have gained popularity beyond Georgia, with variations appearing in many countries, celebrated for their unique shape and flavorful filling.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Mix flour, salt, and water in a bowl until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth.
Cover the dough with a cloth and let it rest for 30 minutes.
In a separate bowl, combine ground beef, ground pork, finely chopped onion, minced garlic, black pepper, coriander, and cumin.
Add broth to the meat mixture gradually, mixing until well combined.
Divide the rested dough into small pieces and roll each into a circle about 4 inches in diameter.
Place a spoonful of the meat mixture in the center of each dough circle.
Pinch the edges of the dough together to form pleats and seal the dumpling.
Bring a large pot of salted water to a boil.
Carefully drop the khinkali into the boiling water and cook for 10-12 minutes until they float.
Remove the khinkali with a slotted spoon and let them drain.
Melt butter in a pan and toss the cooked khinkali gently to coat.
Serve hot, garnished with chopped parsley, dill, and chili flakes.
Allergens
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