Khinkali with pumpkin and adjika
3 servings
60 minutes
Khinkali with pumpkin and adjika is a bright representative of Georgian cuisine, combining the gentle sweetness of pumpkin with the spiciness of adjika. Historically, khinkali were made with meat filling, but this variation gives the dish a special lightness and exquisite taste. The hand-kneaded dough becomes elastic and soft, perfectly holding the juicy filling. Baked pumpkin acquires caramel notes, while cilantro adds freshness. Onions sautéed to a golden color bring depth of flavor, and adjika adds sharpness and richness. These khinkali are perfect for a cozy family dinner or a festive table where you want to surprise guests with an unusual combination of ingredients. It is recommended to serve with traditional Georgian sauce or sour cream to highlight the richness of flavors.
1
Sift the flour onto the table, make a well and pour in water, add salt, and knead a firm dough. Place it in a cool place.
- Wheat flour: 300 g
- Water: 150 ml
2
Chop the onion finely and fry in a pan until golden.
- Onion: 100 g
3
Cut the pumpkin into small equal pieces and bake in a preheated oven at 200 degrees for one hour.
- Pumpkin: 300 g
4
Chop the cilantro finely.
- Coriander: 50 g
5
Mash the baked pumpkin with a fork, mix it with adjika, add onion and cilantro, and gently stir.
- Adjika: 50 g
- Onion: 100 g
- Coriander: 50 g
6
Roll the dough into a sausage, cut into equal parts weighing about 40 g, and roll out flatbreads. Place 50 g of filling in each and shape the khinkali. Boil for 15-20 minutes.
- Wheat flour: 300 g
- Pumpkin: 300 g