Khinkali

About this dish

Khinkali come from the highlands of Khevsureti and Pshavi, where they were originally made with meat and nothing but water, onion and pepper for seasoning — no herbs, because the mountain shepherds who ate them had none to spare. The topknot exists for a reason beyond looks: it is the handle you hold while you eat, since a proper khinkali is never cut with a knife or speared on a fork, which would let its broth run out onto the plate instead of into your mouth. Counting the pleats at the top is a genuine point of pride among cooks, and a good dumpling maker is still judged by how many even twists they can manage before sealing the knot.

• Lactose-free
• Not vegetarian because of Coarsely minced beef, Minced pork
• Contains gluten because of Plain flour

• 400gPlain flour
• 200mlWater
• 10gFine sea salt
• 300gCoarsely minced beef
• 300gMinced pork
• 200gOnion
• 4gGround cumin
• 6gGround black pepper

Instructions

1. 1

   Mix the flour with the water and salt and knead into a smooth, firm dough for 10 minutes, then cover and rest it for 20 minutes.

   10 min

   Tip: The dough should feel stiffer than pasta dough — it has to hold a thin sheet with a heavy pleated top without tearing, and only a well-worked, rested dough does that.

2. 2

   Mix the beef and pork mince with the finely chopped onion, a splash of water, cumin, black pepper and salt into a loose, wet filling.

   10 min

   Tip: The water is not a mistake — it is what turns into the broth trapped inside the dumpling as it cooks. A dry filling makes a dry khinkali, which misses the entire point of the dish.

3. 3

   Roll the dough thin and cut circles about 10cm across, then place a spoonful of filling in the centre of each.

   15 min

   Tip: Roll it thinner at the edges than in the middle, since the edges get gathered into many folds and would otherwise turn doughy and thick once cooked.

4. 4

   Gather the edges of each circle around the filling and pleat them together at the top, twisting off a topknot, then repeat with the rest.

   15 min

   Tip: Aim for at least 18–20 pleats — it is the traditional mark of a careful cook, and each fold also helps seal the dumpling so no broth escapes into the water.

5. 5

   Drop the khinkali into a large pot of well-salted boiling water and cook for about 10-12 minutes, until they float and the dough is no longer raw at the seams.

   15 min

   Tip: Stir gently right after dropping them in so they don't stick to the bottom of the pot, then leave them alone — too much movement can tear the thin dough.

6. 6

   Lift the khinkali out, sprinkle generously with black pepper and serve immediately, to be picked up by the topknot.

   2 min

   Tip: Eat by holding the knot, biting a small opening, sipping out the broth first, then finishing the rest — and leaving the tough little knot itself on the plate.