Khinkali with porcini mushrooms
5 servings
30 minutes
Khinkali with white mushrooms is an unusual interpretation of a traditional Georgian dish, infused with the aroma of the forest. These fluffy pouches made of thin dough hide a juicy filling of sautéed white mushrooms, sweet onion, and tangy sulguni, complemented by the freshness of cilantro. This combination gives the dish a rich, deep flavor with light nutty notes from the mushrooms. Khinkali are not just eaten – they are taken by the tail, bitten at the edge, and enjoyed with the hot broth inside. They are served with butter and freshly ground black pepper, making them even more aromatic. This dish reflects Georgian hospitality where food brings friends and family together at one table.
1
Knead elastic dough from flour, eggs, salt, and water.
- Wheat flour: 1 kg
- Water: 1.3 glass
- Chicken egg: 2 pieces
- Salt: to taste
2
Fry finely chopped mushrooms and onions in vegetable oil, then cool.
- Porcini mushrooms: 500 g
- Onion: 4 pieces
- Vegetable oil: 2 tablespoons
3
Add grated suluguni and finely chopped greens, and mix well.
- Cheese: 50 g
- Cilantro: 2 tablespoons
4
Roll the dough into a thin layer and cut out circles, place filling in the center of each, join the edges, giving a pear shape.
5
Boil in salted water for 10 minutes.
- Salt: to taste
6
Serve the ready khinkali with butter and pepper.
- Butter: 100 g
- Ground black pepper: to taste
