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Khinkali is Georgia’s most iconic dumpling, known for its juicy meat filling and distinctive pleated shape. Traditionally served hot with freshly ground black pepper, khinkali is enjoyed throughout the country and remains one of the most beloved dishes of Georgian cuisine.

Khinkali originated in the mountainous regions of Georgia and later spread throughout the country. Originally prepared with lamb, the recipe evolved over time to include beef and pork. Today, khinkali is considered a symbol of Georgian hospitality and is served at family gatherings, celebrations, and traditional restaurants.

Step 1

Grind the meat together with the onions. Add salt, black pepper, parsley, cilantro, savory, and warm water, then mix thoroughly until the filling becomes juicy.

Step 2

Prepare a firm dough using water, egg, a little salt, and flour. Knead until smooth, roll it out, and cut into circles.

Step 3

Place about 1 tablespoon of filling in the center of each dough circle. Gather the edges into pleats, twist the top, and seal firmly.

Step 4

Drop the khinkali into salted boiling water. Stir gently or rotate the pot occasionally to prevent sticking.

Step 5

When the khinkali float to the surface, cook for about 5 more minutes. Remove with a slotted spoon and serve hot with freshly ground black pepper.

• The filling should be juicy but not watery.
• Use warm water in the filling to create the traditional broth inside the dumpling.
• Do not overcrowd the pot while cooking.
• Serve immediately while hot for the best flavor.

• Calories: ~280 kcal per khinkali serving
• Protein: ~15 g
• Fat: ~12 g
• Carbohydrates: ~25 g