Khinkali with lamb and pork
4 servings
90 minutes
Khinkali is a true embodiment of Georgian cuisine, a symbol of friendly gatherings and cozy family evenings. These juicy dumplings made of dough filled with a fragrant mix of lamb and pork have an ancient history rooted in the mountainous regions of the Caucasus. Each khinkali is a small work of art where delicate dough gently embraces a juicy filling rich in meat broth and spices. The taste of khinkali is remarkably rich: the spiciness of black and red pepper harmoniously blends with the tenderness of the meat, while fresh herbs add lightness to the dish. They are eaten by hand, skillfully biting off the edge and enjoying the hot broth, making the meal a special ritual. Khinkali is served with black pepper that highlights their spicy soul, turning each portion into a true gastronomic journey through Georgia.
1
Pass fatty lamb and pork (beef can be used in a 3:1 ratio to lamb) through a meat grinder with onions. Add meat broth to the minced meat, sprinkle with black and red pepper, salt, finely chopped dill and parsley, and mix.
- Lamb: 300 g
- Pork: 200 g
- Onion: 3 pieces
- Meat broth: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Salt: to taste
- Parsley: to taste
- Dill: to taste
2
Pour the flour into a mound, make a well in the center, pour warm water into it, crack an egg, add salt, knead a stiff dough, and let it rest for 20-30 minutes covered with a cloth.
- Wheat flour: 500 g
- Water: 1 glass
- Chicken egg: 1 piece
- Salt: to taste
3
Divide the dough into pieces, roll it out into a thin layer, cut out circles, place the filling on them, gather the dough into small folds into knots, securing them tightly.
4
Boil in salted water until they float. Serve khinkali sprinkled with black ground pepper.
- Salt: to taste
- Ground black pepper: to taste
