Boiled khinkali with juicy minced beef, pork and greens
6 servings
120 minutes
Khinkali is the pride of Georgian cuisine, a juicy and aromatic dish reflecting the soul of Caucasian traditions. Their history traces back to mountainous regions where shepherds prepared them with meat while preserving juiciness inside. The taste of these khinkali is rich and spicy, with a tender blend of beef and pork complemented by cilantro and spices. The uniqueness of the dish lies in its way of consumption: khinkali are held by the tail, bitten into to first enjoy the broth and then the meat filling. They are perfect for family gatherings and friendly meetings, and their aroma transports you straight to the heart of Georgia where warmth, hospitality, and rich flavors create a festive atmosphere.
1
Make a stiff dough from flour, water, vegetable oil, and 1 tsp of salt that should not stick to your hands. Wrap the dough in plastic wrap and refrigerate for an hour.
- Wheat flour: 500 g
- Water: 250 ml
- Vegetable oil: 1 tablespoon
- Salt: 1 teaspoon
2
Pass beef, pork, onion, and all greens through a large meat grinder. Add spices, salt, and mix well.
- Beef: 600 g
- Pork: 400 g
- Onion: 2 heads
- Coriander: 100 g
- Ground cumin (zira): 2 tablespoons
- Freshly ground black pepper: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Salt: 1 teaspoon
3
While mixing the minced meat, add cold water about 1/3 of the volume. The result should be a not too liquid but very juicy-looking minced meat.
- Water: 250 ml
4
While the minced meat is resting and releasing juice, roll the dough into a sausage shape and divide it into 18 parts. Roll each part into a thin circle about 2 mm thick and approximately 15 cm in diameter.
5
Pour water into a large pot, add salt, and place it on the stove to boil.
- Water: 250 ml
- Salt: 1 teaspoon
6
While the water is boiling, take a bowl or something similar in shape to make it easier to fill the khinkali. Take a piece of dough, place it in the bowl, then add the filling, gather the edges with pinches; the more pinches, the better. Then tightly squeeze and shape the edges into a thick leg and cut off the excess, leaving 3 cm.
7
Stir the boiling water into a gentle whirlpool and carefully drop in one khinkali at a time. Cook about 6 pieces. Stir the water periodically to prevent them from sticking together or to the bottom. Boil for about 10 minutes after it comes back to a boil.
8
Carefully take the khinkali out of the water with a slotted spoon, place on a plate, garnish with herbs and favorite sauces, and serve at the table.