Place about 1 tablespoon (about 1/2 ounce) meat filling in center of each dough circle, and pleat dough edge, gathering top like a pouch to enclose filling. all-purpose flour, divided, plus more for dusting, 2 cups (1 lb.) Transfer to a serving plate, sprinkle with ground black pepper and serve. Stir with a wooden spoon until a shaggy dough forms. Transfer dough to a lightly oiled bowl, cover, and let rest at room temperature until doubled in size, … Locals sometimes serve the dumplings with a side of ground black pepper for dipping. Yield: 4 Servings Prep: 60 mins Cook: 25 mins Ready In: 1 hr 25 mins Khinkali are Georgian dumplings, but also popular in Armenian and Azerbaijani cuisine. We first made Adjarian Khachapuri, which involved rolling the dough into an oblong shape, adding cheese to … Khinkali comes in many varieties – meat filled being the most common. KHINKALI are Georgian dumplings that became very popular in Baku. This Georgian staple food is a great side dish for dinner or even a delicious brunch idea. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Roll each piece into a thin cake. This recipe is WRONG! Stir together flour and salt in a medium bowl. Make a well in center of dry ingredients, and add 1/2 cup water and egg. Also meat for khinkali are usually not mince and finely cut with a knife. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. Instructions Stir together flour, salt, and 1 1 ⁄ 4 cups warm water in a bowl until dough forms; transfer to a work surface and knead until smooth, about 6 minutes. Serve hot, sprinkled with more black pepper if desired. One khinkali will need two cakes. Boil until dough is tender and meat is cooked through, 8 to 10 minutes. Khachapuri “adjaruli” is a famous boat-shaped cheese pie with an egg yolk in the center. A Bonnier Corporation Company. Bring a large pot of salted water to a rolling boil. Khinkali are Georgian dumplings. In Tbilisi and mountain villages alike, you’ll see these meaty pockets served piping hot everywhere. The recipe says this makes eight dumplings, each dumpling contains half an ounce of filling, and the filling contains eight ounces of meat. Today I will share that magic with you. (Keep the remaining dough portions covered with plastic wrap while you work.) Bake for another 1-2 minutes. Khinkali Recipe. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. These simple dumplings are a favourite in the high mountains of Tusheti. Serving Size: makes 20-22 pieces Number of Servings: 1 Recipe submitted by SparkPeople user ETIA85. This easy khachapuri recipe is a quick and simplified version of the classic Georgian cheese bread. Khinkali Recipe (Georgian meat-filled dumplings) | Whats4eats They’re one of the country’s most popular foods and a favorite item at long dinner parties known as supras. Typical varieties have stuffing made from cheese, mushrooms, lamb or potato, but the most common is a meaty stuffing made with pork and beef. There are several kinds of Khinkali. Serves khinkali… Stir the water so it is swirling and add the Khinkali, one by one and stir. Use a rolling pin to flatten one piece into a 5½-inch disk. Khinkali (Georgian Dumpling) Recipe (Makes About 8-10) Ingredients For the Dough: 2 Cups All-Purpose Flour (Plus more for rolling) ½ Teaspoon Salt. Bring a large pot of salted water and bay leaves to a boil over high. Set aside. © Copyright 2021 Meredith Corporation. Hold the disk in the palm of one hand and spoon Khinkali are Georgian dumplings filled with meat and sometimes potatoes, mushrooms, or cheese. Stir gently, then cook until the dumplings float to the top and the dough is tender, 7–8 minutes. After taking a traditional cooking class from an adorable elderly couple and then endlessly trialing the recipe on my Georgian friends, I believe I have finally harnessed the magic of Adjarian Khachapuri. Use a slotted spoon or spider strainer to remove the dumplings to a large serving platter as they finish cooking. This poses an interesting dilemma when it comes time to eating them. Remove from oven and immediately add 2 Tbsp butter to the bread, one on either side of the egg yolk. Cheese khinkali Yields about 10 servings (20 dumplings) , depending on the shape you choose. Khinkali Recipe, How To Make Khinkali Recipe. Stir together flour and salt in a medium bowl. We love to serve it along with other Georgian food like chakhokhbili– an herbed chicken stew. Ingredients The fillings of khinkali vary with the area. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, 4 to 5 minutes. Many products featured on this site were editorially chosen. Instructions In a large bowl, use a wooden spoon to stir 3⅔ cups flour, the salt, and 1¼ cups of warm water until a The second step was grating the cheese. ricotta, excess moisture strained and discarded. Roll each dough circle into a larger 4-inch circle. 2 tablespoons of filling into the center. Place dough in a lightly oiled bowl, and cover loosely with plastic wrap. Grasp the top of the dumpling where the pleats meet, and pinch and twist to seal and form a top knot. Working in batches of 4 or 5, hold the dumplings by their knots and carefully drop them into the pot. Set aside. Read about khinkali … Place finished dumplings on a piece of lightly floured parchment paper; cover loosely with plastic wrap, and repeat process with remaining dough portions and filling. Hold each dumpling by its stem (like an open umbrella) and take a small bite from the side of the cushiony top, sucking out the hot broth before digging into the filling. Once we had the car rental straightened out and were on the road we decided to make Telavi our first stop. Transfer to a work surface and knead the dough until smooth, about 4-5 minutes Allow the dough to rest for about 45 … (If you don’t want the stems, lightly press the twisted stem down into the dumpling with your finger.) Am I supposed to double the dough recipe, or save half the filling for another day? Yes, you read that right. Fold the edges of the dough up and around the filling, pressing out any air pockets and creating pleats as you go, until sealed. Tangy sour cream and fresh mint and cilantro brighten the ricotta filling of these bite-size dumplings. Discard the doughy stem. Khinkali are typically stuffed with meat and spices, then served boiled or steamed.The trick with khinkali is to eat them without making a mess or spilling the hot broth inside all over yourself.How to eat khinkali: sprinkle with black pepper, grab the dumpling by the handle and turn upside down. “The dumplings make a warming complement to the feast’s complex flavours.” Khinkali may be stuffed with vegetable fillings, such as potato or mushroom, but these meat versions—with a brothy spiced-meat filling, like soup dumplings—are the most common. Discard the stem. Khinkali, as well as dumplings, made from dough with a filling, but, unlike dumplings, meat is added coriander, and during preparation of the dough is not always used eggs (only flour, salt and water). 2 cups all-purpose flour (about 8 1/2 ounces), plus more for work surface, 2 tablespoons finely chopped fresh cilantro, 1/4 teaspoon dried kondari (summer savory) or mild thyme, 1/4 teaspoon caraway seeds, finely chopped, 1/4 teaspoon freshly ground black pepper, plus more for serving, 1/4 teaspoon crushed red pepper, or to taste. It’s a large, boiled flour dumpling, the size of… Traditionally, Khinkali are eaten with hands, you hold their knob and take a bite off the side, and suck out the broth. Bring a large pot of water to boil. Reproduction in whole or in part without permission is prohibited. Combine flour and salt in a bowl, cut in butter (with two knives or pastry blender) until it resembles coarse cornmeal. Retrieve the dough and form it into 25 equal balls (1 ounce each, or about the size of a ping-pong ball). Remove khinkali with a spider, and drain on paper towels. Saveur may receive financial compensation for products purchased through this site. When you have pleated all the way around, pinch top edges together firmly, and give the dough a little twist to make a stem and to make sure the khinkali is well sealed. They’re designed to be eaten by hand: Hold each dumpling aloft by its stem (like an open umbrella), sprinkle it with black pepper, and take a small bite from the side of the cushiony top, sucking out the hot broth before chewing your way into the filling. Cover the top with a … Beat the eggs, combine with the yogurt, add to flour mixture. Looking to amp up your beef stew but unsure where to start? Our 22 Best Crock Pot and Slow-Cooker Recipes. In a large bowl, use a wooden spoon to stir 3⅔ cups flour, the salt, and 1¼ cups of warm water until a dough begins to form. This Khachapuri recipe is a combination of fluffy homemade bread, multiple kinds of cheeses and a runny egg in the center. this link is to an external site that may or may not meet accessibility guidelines. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Cheese and Herb-Stuffed Dumplings (Khinkali Qvelit), This Forgotten Cult Dessert is Still a New York Signature, The Truth About Natural Wine and Hangovers, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, Beyond Champagne: The Best Sparkling Wines Under $50, This Holiday Season, Treat Yourself to Vintage Champagne, The Drama of Dinner: How to Fine-Dine at Home, A Unifying Nostalgia for Port Wine Cheese, 4 cups (11/4 lb.) In the middle of one cake, make a round hole in the recess. A lot of cheese. Sometimes with spinach or fenugreek. Made of twisted knobs of dough and stuffed with either seasoned meat, fresh curds, or prepared cheeses, these boiled dumplings originated in the mountains but are now widespread across much of Georgia. Sprinkle khinkali with black pepper, and serve hot. It’s so cheesy and delicious! This is one of the traditional dishes of Georgia (the country) very much loved by us, Georgians, as well as foreign guests of our country. In a bowl, mix together the flour salt and water until dough forms. Using a fork or your hands, stir together all meat filling ingredients in a large bowl until ground meat is completely broken up and mixture is well blended. Add 1 teaspoon of salt for every liter (1 quart) of water. Cedric Angeles. Upon our arrival, we checked into our guesthouse. The owner’s son spoke a little English, and when they asked me if I needed anything I asked if he would call the restaurant for me and see if they could teach me how t… Eating Khinkali is an art - using only your … Set the dumpling on a floured work surface or a baking sheet lined with lightly floured parchment paper, then repeat with the remaining dough and filling. Divide dough into thirds. All Rights Reserved. By Olya Sandstrom Published: April 11, 2019. They’re stuffed with a delicous filling of potato and cheese (or just potato, or just cheese, if you prefer). Using a 2 1/2-inch round cutter, cut out 8 dough circles, rerolling dough scraps as necessary. Remove the dough from the refrigerator and knead it again. Stir with a wooden spoon until a shaggy dough forms. Each pizza bread boat is loaded with 4 different kinds of cheese, a runny egg, and … Chewy boiled dumplings filled with fresh cheese, cilantro, and mint. A slow cooker can can take your comfort food to the next level. Remove cheese bread from oven, and gently add egg yolk to the middle of the bread, taking care not to break. Qalaquri Khinkali – Mixed pork & beef with cilantro and parsley; Sulguni Khinkali – Filled with melty molten cheese; Other common varieties: Mtiulian khinkali (Mixed beef & pork but no herbs) Tushetian Khinkali – Beef and/or Lamb. Shape 1 dough portion into a ball, and roll out to about 1/4-inch thickness on a lightly floured work surface. Repeat with remaining half of dumplings. Hailing from Georgia’s Adjara region, this buttery, salty, bread boat of cheese is the stuff of dreams. Knead until firm and smooth, about (You’ll have more room for dumplings that way.). Copyright © 2021 Saveur. They look like little pleated pouches with a knob on top and filled with ground meat, usually lamb or beef, mixed with finely chopped onion, garlic, salt and pepper. I am Georgian and this is NOT how you make khinkalis... Credit: 6 minutes, adding the remaining flour 1 tablespoon at a time as needed if the dough feels sticky. Khinkali are designed to be eaten by hand. Meanwhile, make the filling: In a medium bowl, stir the ricotta, sour cream, cilantro, mint, eggs, and a pinch each of salt and pepper until combined. Lightly flour a clean work surface, then turn the dough out onto it. Under the guidance of the Georgian cook, you will make the Adjarian khachapuri (according to the recipe of families from Adjara) and khinkali in style of mountain villages. 3 oz brynza or Bulgarian feta 3 oz mozzarella 3 oz ricotta 1/2 oz parmesan, grated 1 egg 1/2 oz olive oil 1 pinch smoked salt 1 pinch garlic granules salt, pepper pasta dough egg wash (1 egg yolk mixed with equal part cold water) All rights reserved. I wanted as much time as possible to be able set up a cooking lesson, and since we had no reservations anywhere, I figured we would let this be our first goal and see what happened. Carefully add half of dumplings to water, and stir gently with a wooden spoon (without piercing dumplings) to make sure they don’t stick to bottom of pot. 1 Egg (Beaten) ¼ - ½ Cup Water (Enough to make a dough that comes fully together) For the Filling: 1 lb Ground Beef (Can Use Ground Pork, Lamb, a Meat Combination, or Fresh Crumbly Farmers Cheese) “No supra is complete without a platter of steaming khinkali being served toward the end of the meal,” says Carla Capalbo, author of Tasting Georgia, who shared this recipe with F&W. Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again. Khinkali are…, stuffed pork tenderloin with spinach, cranberries and gorgonzola, italian style meatballs + brown butter orzo, calzones with pepperoni, mushrooms and italian sausage, spicy maple glazed sweet potato rounds + garlicky thyme sauce. Hi, the maths are not quite adding up. When the khinkali float to the surface, continue to simmer for … Cook for about 7 minutes. Recipe: Khinkali Author Natalie Bakradze, Photographer Gabriele Galimberti, Date 13 December 2017 Recipes Season 7 Tbilisi Eat After thirty-five years of marriage, two children, and twin grandchildren, Natalie’s greatest passions are knitting and cooking. In order to make this bread, the cheese to flour ratio is 1:1. Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer. When the khinkali float to the surface, continue to simmer for about 6 more minutes. Once fully cooked, the meaty stuffing releases a rich broth into the center of the dumpling. Wrap in plastic wrap and refrigerate for 40 minutes. To amp up your beef stew but unsure where to start locals serve! And the dough recipe, or just potato, or about the Size a... Makes 20-22 pieces Number of servings: 1 recipe submitted by SparkPeople user.! 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