Khinkali with mushrooms
10 servings
90 minutes
Khinkali with mushrooms is a refined version of the famous Georgian dish that reveals new flavor dimensions. Unlike traditional meat khinkali, the mushroom filling offers a tender, velvety taste with a hint of nuttiness. Mushrooms combined with aromatic herbs and spicy seasonings create a rich, soothing bouquet. This recipe is perfect for vegetarians and those seeking a light yet hearty dish. Khinkali are boiled in boiling water until soft, and their thin dough harmoniously envelops the juicy filling. They are eaten hot by holding the tail and enjoying the juiciness of each bite. Traditionally, khinkali are not cut with a knife but carefully bitten to preserve their amazing texture and flavor.
1
Preparing the dough. Mix flour, salt, and water thoroughly until smooth. Let the dough rest for 30 minutes.
- Wheat flour: 1 kg
- Salt: to taste
- Water: 340 ml
2
Divide the dough into 5 parts, roll each part about 20 times. Shape into sausages and cut into pieces of 45 grams. Roll each piece 10-15 times to make the dough elastic.
3
Preparing the filling. Wash and clean the mushrooms, cut them into small cubes, and fry in vegetable oil for 10 minutes. Peel the onion, chop it into small cubes, and fry in vegetable oil until golden brown.
- Champignons: 1.5 kg
- Onion: 200 g
4
Chop parsley and cilantro finely. Mix mushrooms with onion, pepper, herbs, and spices. Finally, add salt. Before wrapping the filling in dough, be sure to taste the dough for salt.
- Parsley: 20 g
- Coriander: 50 g
- Salt: to taste
- Ground black pepper: to taste
5
Place a tablespoon of filling in the center of the rolled dough, fold the edges in a concertina style to create a tail. Press the tail firmly and cut off the excess with a knife.
6
Bring water to a boil, add salt, drop in the khinkali, and stir constantly with a wooden spoon. Cook for 5-6 minutes.
- Water: 340 ml
- Salt: to taste