Khinkali with matsoni

5 servings

40 minutes

Khinkali with matsuni is an exquisite combination of a traditional Georgian dish and a refreshing sour milk sauce. Khinkali are juicy dumplings made from elastic dough filled with tender veal, cilantro, onion, and aromatic cumin, distinguished by their rich meat flavor enhanced with spices. Their uniqueness lies in the broth that forms inside during cooking. Khinkali are eaten by hand, biting carefully to enjoy the aromatic juice. Matsuni served with khinkali adds a slight tang and freshness to the dish, contrasting with the rich meat flavor. The history of khinkali traces back to the mountainous regions of the Caucasus where they were traditional food for shepherds. Today this dish is loved worldwide for its simplicity and richness of flavor. Khinkali are best served hot with black pepper, herbs, and butter.

Energy value per serving

• Calories: 474.4
• Proteins: 27.8g
• Fats: 4.5g
• Carbohydrates: 82.7g

Ingredients

• Fresh cilantro (coriander): 1 bunch
• Veal: 400 g
• Onion: 2 head
• Garlic: 2 clove
• Cumin seeds (jeera): 5 g
• Wheat flour: 500 g
• Water: 150 ml
• Salt: 10 g
• Matsoni: 200 ml

Cooking steps

1. For the test, sift flour (500 g), cold water, and salt. Knead a stiff dough. Set aside in the refrigerator for 20 minutes.

   Required ingredients:

   • Wheat flour: 500 g
   • Water: 150 ml
   • Salt: 10 g

2. For the filling, grind the veal meat through a coarse sieve, add chopped onion, garlic, and cilantro. Crush cumin in your palms and add to the filling. Salt it well, add plenty of pepper, and dilute with cold water to a slightly thickened sour cream consistency.

   Required ingredients:

   • Veal: 400 g
   • Onion: 2 heads
   • Garlic: 2 cloves
   • Fresh cilantro (coriander): 1 bunch
   • Cumin seeds (jeera): 5 g
   • Salt: 10 g
   • Water: 150 ml

3. Roll the dough into a sausage (7–8 cm in diameter), cut into pieces about 1 cm thick, generously sprinkle with flour, stack the pieces on top of each other, press with your palm, ensuring the pieces easily separate (if they stick, sprinkle with flour again). Roll out the pieces, place 50–60 g of filling, holding one edge, lift the dough, pinching the folds (0.5–1 cm), gather the khinkal, press the top firmly with your fingers and tear off the excess dough WITHOUT TWISTING, WITHOUT WRAPPING, but rather pressing (squeezing).

   Required ingredients:

   • Wheat flour: 500 g
   • Veal: 400 g

4. The salted boiling water should be swirled, add the khinkali, and cook until done (about 10 minutes), stirring occasionally. Remove with a slotted spoon and serve with matsoni, black pepper, oil, or herbs.

   Required ingredients:

   • Salt: 10 g
   • Matsoni: 200 ml