Khinkali recipe

Pleated Georgian dumpling whose raw meat filling is slackened with water so that it turns into broth while it boils.

2 hours and 10 minuteshard11 ingredients

Ingredients

• 300 g ground beef
• 300 g ground pork
• 500 g all-purpose flour
• 450 ml water
• 2 onions
• 3 clove garlic
• 1 bunch fresh coriander
• 1 tsp cumin
• 1 tsp khmeli suneli
• 2 tsp salt
• 1 tsp black pepper

How to make Khinkali

1. Knead 500 g flour with 450 ml water and 2 tsp salt for 10 minutes. The dough must be firm enough to hold broth. Wrap it and rest 40 minutes.
2. Mix 300 g ground beef and 300 g ground pork, raw and never precooked, with 2 grated onions, 3 crushed garlic cloves, a chopped bunch of coriander, 1 tsp cumin, 1 tsp khmeli suneli, salt and black pepper.
3. Work 450 ml of cold water or broth into the meat a splash at a time until the filling is almost pourable. That liquid becomes the soup inside. Leave it out and you have ravioli, not khinkali.
4. Roll the dough out to 2 mm and cut discs about 12 cm across.
5. Put 2 tbsp of filling in the centre, then lift the edge and fold pleat over pleat all the way round, nineteen by tradition, and twist the gathered top into a knot called kudi.
6. Bring salted water to a rolling boil, stir it into a whirlpool and drop in 5 or 6 khinkali at a time so they do not stick.
7. Cook 12 to 14 minutes from the moment they float, then lift them out with a slotted spoon.
8. Serve with nothing but ground black pepper. Hold one by the knot, bite the side, drink the broth first and leave the doughy knot on the plate.

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