Khinkali - georgian soup dumplings
Back when I still lived in Baku and Troy and I were dating, we often ate at a small restaurant near Nizami Street called Georgian Home where they served traditional Georgian food. Georgia is a small mountainous country, nestled in the Caucasus just across the border from Azerbaijan. It shares a deep history and many flavours with its neighbours. Although the flavours are familiar, there is a special kind of heart in Georgian cooking. The food is spicier, and their wine always tastes better.
At the end of each meal, the owner, a petite woman from Georgia, would gift us beautiful ceramic candleholders shaped like temples, handmade by her husband. On our last visit before we moved to Australia, she gave us a stunning ceramic wine jug adorned with grapes and grapevine leaves. I now keep these cherished gifts on display at home.
One of the dishes we returned for again and again was khinkali, large, soupy dumplings filled with coarsely ground meat, herbs, and a subtle broth. While traditional versions use just a few ingredients, I like to add extras like pickled chilli, paprika, and fresh herbs to add a little more depth to the the flavour.
The key to good khinkali is juiciness. I add broth to the mix of coarsely ground beef rump or chuck and pork chops. The coarser grind gives better texture and deeper flavour than regular ground meat. When reheating leftovers, I either microwave them or gently fry them in a little oil or butter until warmed through. Garlic yogurt on the side adds a welcome punch.
Traditionally, Georgians use the thick, twisted top of the dumpling as a handle, discarding it once the rest is eaten. My children, however, happily break with tradition and eat the whole thing. To eat khinkali properly, hold the top knot between your fingers, tilt your head back, and bite into the base. The warm broth should rush into your mouth, followed by the filling and dough, all except the little handle.
Now that we live in Pemberton, khinkali has become one of our favourite cold weather meals. Winters here can be sharp. Some mornings, we wake to find the paddocks covered in a thin white layer of ice, like a dusting of snow. The air is crisp, and the ground crunches underfoot. The kind of weather that summons for proper tummy warmers, and khinkali fits right in.
Khinkali (georgian soup dumplings)
Khinkali are Georgian dumplings, plump and full of juicy filling. They are hearty, fragrant, and feel like a whole meal in one bite, filled with meat, herbs, and broth. They are a favourite in our kitchen, especially on cold nights. I love to serve them with caramelised onions in butter and garlicky yoghurt, but they are just as good simply brushed with a little bit of butter.
Serves 6-8
Ingredients
The dough
600g (4 cups) plain flour
2 eggs
2 tsp sea salt
185g (3/4 cup) warm water
2 tsp oil
Khinkali filling
350g beef coarsely minced
350g pork coarsely minced
2 small brown onions
3-4 garlic cloves
2 green mild chillies
2 pickled mild chillies
1 small bunch fresh coriander
2 tsp paprika powder
2tsp sea salt
1 tsp freshly cracked pepper
250ml (1 cup) cold water or stock (if you are using salted stock make sure to adjust salt amount)
Method
Place flour in a large bowl. Make a well in the center and add the salt, eggs, water, and oil. Mix with a spoon until the dough comes together into a shaggy mixture.
Use your hands to bring the dough into a ball and knead for about 5 minutes, until smooth and elastic. Wrap in cling film and let it rest for at least 30 minutes at room temperature.
After resting, unwrap the dough and knead briefly for about 1 minute. Divide into 30-gram pieces and shape each into a ball. Cover with cling film or a damp towel and let rest for another 10–15 minutes.
While the dough rests, prepare the filling. In a food processor, finely chop the onions, garlic, chillies, and coriander until finely chopped but not wet.
In a bowl, combine the chopped aromatics with the minced meat and water. Season generously with salt, pepper, and paprika. Mix well until smooth and evenly combined, with no lumps of meat remaining.
Just before shaping, fill a large pot with water, add a generous amount of salt, and bring to a boil.
On a lightly floured surface, roll each dough ball into a 15 cm disc. Place about 45 g (1 heaped tablespoon) of filling in the center. Pleat the edges, folding and pinching them together at the top to seal tightly into a pouch. Repeat with the remaining dough and filling. Make sure each one is well sealed to prevent leaking.
Boil the khinkali in batches (up to 10 at a time) for 7–8 minutes, until they float and the dough is fully cooked.
Remove with a slotted spoon and transfer to a platter. Brush with melted butter and sprinkle with freshly ground black pepper and sumac, if using.
Cook the khinkali soon after shaping. Because the filling has high water content, the dough can soften and may burst during boiling if left too long.
Serve immediately, brushed with butter and a scattering of cracked pepper.
Kitchen Note:
Khinkali are traditionally eaten by holding the dumpling by the twisted top knot. Take a small bite from the side, sip out the hot broth inside, then enjoy the rest of the dumpling. The doughy top is usually left on the plate, as it serves as a handle rather than a bite.
