Khinkali – Georgian Soup Dumplings with Juicy Meat Filling

Ingredients:

Preparation mode:

👉 Khinkali are Georgia’s famous soup dumplings: a thin, pleated dough purse filled with spiced meat and its own hot broth. You hold one by the twisted top, bite a small hole, sip the juice, then eat the rest – the top knot (kudi) traditionally stays on the plate.

The secret is a juicy, well-seasoned filling with plenty of cold water mixed in, and dough rolled thin enough to make 18–20 pleats.

How to Make Khinkali

1. Make the dough. Mix the flour and salt, add the lukewarm water and knead for 8–10 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
2. Make the filling. Mix the beef, pork, onion, garlic, cilantro, cumin, chili, salt and pepper. Add the cold water a little at a time, kneading with your hand, until the mixture is soft and very juicy.
3. Roll the dough. Roll the dough to about 3 mm, cut 9–10 cm (4 in) circles with a glass and roll each one a little thinner around the edges.
4. Fill and pleat. Put a heaped tablespoon of filling in the centre. Lift the edge and fold small pleats all the way around, turning the dumpling as you go, then twist the top tightly to seal.
5. Boil. Bring a large pot of well-salted water to a boil. Cook the khinkali in batches for 10–12 minutes, stirring gently at first so they don’t stick, until they float and the dough is cooked.
6. Serve. Lift out with a slotted spoon, grind black pepper over the top and eat at once with your hands.

👉 Discover more Georgian classics: Georgian Food: 25 Traditional Dishes You Must Try

Footnotes:

How to eat khinkali: hold by the top, bite a small hole, sip the broth, then eat. Leave the top knot – it's used to count how many you ate!

Make ahead: freeze uncooked khinkali on a tray, then bag them. Boil from frozen for 2–3 extra minutes.