Sweet khinkali with pumpkin and pear
2 servings
60 minutes
Sweet khinkali with pumpkin and pear is an unusual interpretation of the traditional Georgian dish, where the classic meat filling gives way to a delicate fruit-pumpkin puree. This recipe combines the aroma of baked pumpkin and the juiciness of ripe pears, creating a harmony of sweet flavor with subtle caramel notes. The light dough envelops the filling, ensuring the softness and airiness of the khinkali, while a hint of sweetness makes them perfect for dessert or an original breakfast. They can be served with honey or nut sauce to highlight the dish's natural sweetness. This recipe is a wonderful way to present khinkali in a new light, adding refined sweetness to Georgian cuisine while preserving its warm soul and traditions.
1
Sift the flour onto the work surface, make a well in the center, add water and salt. Knead a firm, pliable dough. Cover the dough and place it in a cool place.
- Wheat flour: 300 g
- Water: 150 ml
- Salt: 5 g
2
Cut the pumpkin into small equal pieces and bake in a preheated oven at 200 degrees until done for an hour.
- Pumpkin: 200 g
3
Peel the pear, cut it into equal parts, and bake in the oven for 40 minutes.
- Pears: 100 g
4
Mash the cooked pumpkin and pear with a fork until smooth and mix, add sugar.
- Pumpkin: 200 g
- Pears: 100 g
- Sugar: 20 g
5
Roll the dough into a sausage and cut into equal pieces, about 40 g each.
6
Roll each piece into a thin flatbread the size of a saucer.
7
Put 50 g of filling on each flatbread. Shape the khinkali and boil for 5-7 minutes.
- Sugar: 20 g