Georgian
Khinkali
Georgian pleated dumplings filled with seasoned meat and hot broth formed inside as they boil.
8 servings · 75 minutes prep · 25 minutes cook
Ingredients
Dough
- 4 cups bread flour, plus more for dusting
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 1/4 cups cool water, plus up to 2 tablespoons as needed
Filling
- 1 pound ground beef, 80 percent lean
- 1 pound ground pork or lamb, 80 percent lean
- 1 medium yellow onion, very finely minced or grated
- 1/2 cup finely chopped cilantro
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried summer savory
- 1 1/4 cups ice-cold water
For Cooking
- 2 tablespoons Diamond Crystal kosher salt
- Coarsely ground black pepper, for serving
Directions
Make the Dough and Filling
- Whisk the flour and 1 1/2 teaspoons salt. Add the cool water and mix into a stiff, shaggy dough, adding the extra water only if dry flour remains after several minutes of kneading. Knead for 10 minutes, until smooth and firm. Cover and rest for 30 minutes, knead for 2 minutes more, then cover and rest another 30 minutes.
- Combine the beef, pork, onion, cilantro, 2 teaspoons salt, black pepper, cumin, and savory. Mix vigorously with one hand while adding the ice water in 4 additions. Continue until the filling is loose, glossy, and spoonable but the water no longer pools. Refrigerate while rolling the dough.
Roll and Pleat
- Divide the dough into 24 equal pieces and keep covered. Roll each piece on a lightly floured surface into a thin 5 1/2-inch round, leaving the center slightly thicker than the edge. Brush away excess flour before filling.
- Cup one wrapper in your palm and add a scant 1/4 cup filling. With the other hand, lift and pleat the rim around the filling, making at least 18 narrow folds. Gather the pleats at the top, twist firmly to seal, and pinch off only the ragged excess, leaving a sturdy knob. Set upright on a floured tray and repeat without letting the filling warm.
Boil the Khinkali
- Bring a large wide pot of water to a rolling boil and add the 2 tablespoons salt. Stir the water to form a gentle whirlpool, then lower in 8 khinkali one at a time by their knobs. Stir once carefully so they do not stick to the bottom.
- When the khinkali float, boil for 7 to 9 minutes, until the dough is tender and the filling reaches 160°F. Lift out with a spider, draining well, and arrange in one layer. Return the water to a full boil before cooking the next batch.
Season and Serve
- Shower generously with black pepper and serve at once. Hold each dumpling by its knob, bite a small opening, sip the hot broth, then eat the dumpling; traditionally, the dense dough knob is left on the plate.
