Khinkali with meat and cheese
6 servings
30 minutes
Khinkali with meat and cheese is a culinary wonder of Georgian cuisine that combines the juiciness of meat and the spicy tenderness of sulguni. Originating from the mountainous regions of Georgia, these aromatic dough bags have become a true symbol of hospitality. Their pear-shaped form is not only aesthetic but also helps retain the rich broth inside, making each khinkali juicy and flavorful. They are served hot, generously sprinkled with pepper to highlight the deep meaty aroma. The elastic and dense dough perfectly envelops the filling, creating a harmonious combination of textures. Khinkali are traditionally eaten by hand, carefully biting into them and enjoying every drop of broth. This recipe is not just a dish but a whole story infused with the traditions and warmth of Georgian feasting.
1
Knead a stiff dough from eggs, water, salt, and flour.
- Chicken egg: 2 pieces
- Wheat flour: 1 kg
- Salt: to taste
2
Add finely chopped greens, salt, pepper, a glass of water mixed with oil, and grated suluguni to the twice ground meat and onion.
- Beef: 1 g
- Onion: 5 piece
- Parsley: to taste
- Cilantro: to taste
- Salt: to taste
- Ground black pepper: to taste
- Butter: 100 g
- Cheese: 1 kg
3
Roll the dough into a thin layer, cut out circles, place filling in the center of each, and join the edges to give the khinkali a pear shape.
- Wheat flour: 1 kg
- Beef: 1 g
4
Boil khinkali in boiling salted water. Serve generously sprinkled with pepper.
- Salt: to taste
- Ground black pepper: to taste
