Khinkali with vegetable meat
4 servings
25 minutes
Khinkali is the soul of Georgian cuisine, a symbol of friendly gatherings and warm conversations. In this recipe, traditional khinkali gets a modern twist thanks to plant-based meat. The filling made from soy mince with spicy seasonings, fresh cilantro, and aromatic garlic fills these juicy dumplings with a new flavor while preserving their Georgian roots. Each fold of the dough is like a miniature work of art, and the moment when khinkali are flipped in boiling water symbolizes their readiness. They are best served hot and generously sprinkled with black pepper. The main rule is to eat them by hand, carefully biting into them to enjoy the hot broth inside. These khinkali are the perfect choice for those seeking new gastronomic discoveries without abandoning tradition.
1
First prepare the most important part - the filling. Take soy texturate and pour boiling water over it. After 10 minutes it will swell, and you can drain the water. Meanwhile, finely chop the onion, garlic, cilantro and add to the minced meat. Add spices to taste; you can taste the soy mince and adjust the amount of spices. The result should be a fragrant and moderately salty filling.
- Soy mince: 200 g
- Onion: 2 heads
- Garlic: 4 cloves
- Coriander: 2 bunchs
- Dried mint: to taste
- Khmeli-suneli: to taste
- Salt: to taste
- Ground coriander: to taste
- Mix of peppers: to taste
2
Now place a pot of salted water on the heat. Ensure there is at least 1.5–2 liters of water. Time to form the khinkali: place filling (about 1 tbsp) on the dough and shape the edges. Traditionally, khinkali have 19 folds, but everyone makes as many as they want. Firmly gather all the folds together and shape the top. Trim a straight edge with a knife. Perfect khinkali are ready to boil.
- Dough for dumplings: 500 g
- Soy mince: 200 g
3
If the water has boiled, you can start cooking. It's better not to load a large amount at once to prevent them from sticking together. It's very easy to determine readiness: as soon as the bags turn strictly vertical with the tail down — it's time to start timing and cook for another 5 minutes.
- Salt: to taste
4
Carefully take out the aromatic khinkali with a slotted spoon. It can be served at the table.