Khinkali are Georgian soup dumplings. In the high Caucasus mountains of Kazbegi, the khinkali are usually stuffed with lightly spiced meat. For the Master Recipe on how to form the dumplings.
This filling can be made of beef, pork or a mixture of both. Make sure there is some fat in the meat. If your meat is very lean, add an extra
Mix the dough ingredients together by hand or in a food processor until they form a ball (if necessary, add a little more flour or water). Turn it out onto a floured surface and knead for 4–5 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea cloth while you prepare the filling.
Mix all the filling ingredients together in a large bowl. Use a fork or your hands to make sure the ingredients are really well blended and all the meat has been broken up.
See for instructions on how to make, cook and eat the khinkali. Serve them with lots of ground black pepper.
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