Khinkali with potatoes and cheese
8 servings
180 minutes
Khinkali with potatoes and cheese is an amazing combination of a traditional Georgian dish with a tender, nutritious filling. Khinkali, historically a symbol of Georgian cuisine, are usually made with meat, but this version with potatoes and sulguni cheese offers a soft creamy taste with a slight spiciness. The delicate dough enveloping the filling becomes elastic after boiling, and the aroma of fried onions adds warm notes. This dish is especially suitable for vegetarians or those looking for something lighter and more delicate in texture. It is best served with matsoni, sour cream or yogurt with herbs to highlight their softness and rich flavor. This is the perfect treat for a family gathering or cozy dinner while preserving the spirit of Georgian hospitality.
1
Knead the dough and leave it at room temperature for 1-1.5 hours.
- Wheat flour: 1 kg
- Sea salt: 1 tablespoon
- Water: 350 ml
2
Peel the potatoes, boil them, pass through a sieve, and cool to room temperature.
- Potato: 700 g
3
Grate the suluguni on a fine grater. Finely chop the onion and fry it in vegetable oil until golden.
- Suluguni cheese: 300 g
- Onion: 70 g
4
Add grated suluguni, fried onion, salt, and pepper to the mashed potatoes.
- Salt: to taste
- Ground black pepper: to taste
5
Roll the dough on the table into a sausage shape, cut off a small piece, about 50 grams. Roll the piece into a circle, place the filling, about 50 grams, in the center. Gather the edges of the dough to the center, twist it tightly into a tail, and cut off the excess dough with a knife.
- Wheat flour: 1 kg
- Suluguni cheese: 300 g
6
Boil each khinkali in salted boiling water for 5-7 minutes.
- Salt: to taste
7
Serve with sour cream, matsoni, or yogurt with herbs.
