Sunday, March 10, 2019

Khinkali (Georgian Meat Dumplings) #EattheWorld

These delicious little pockets are filled with a soupy meat mixture. You hold onto the "handle" at the top. Bite into the bottom and slurp out the "soup" before biting off the dumpling and meat.  You set the thick knob that you are holding aside and grab another before they are all gone.

Every country has it's own version of Dumplings, these originate from Georgia.  Join us as we Eat the World......

This recipe was published in Food & Wine by Carla Capalbo.  I made only slight adaptations to this recipe, using my kitchen aid to work the dough instead of kneading it by hand and using parsley instead of cilantro.  They were absolutely delicious. 

Our Eat the World blogging group is visiting Georgia this month.  When we had our boy, Dian, from Denmark living with us, John and Kirsten had Becca who came from Georgia.  This event brought back a lot of wonderful memories.  I was glad our host Evelyne of Culture Eatz chose it.

Before I tell you about these amazing dumplings let's take a look at what the others are sharing from Georgia today.  

These delicious dumplings start out with a very wet meaty filling.

You divide the dough into thirds.  Roll out one third about 1/4" thick and then cut out 2" circles.  Roll each circle so it is very thin.

I rolled the dough while my little sous chef cut out the 2" rounds.

I rolled the 2" rounds thin, added the filling and sealed them shut.

Place them onto parchment paper until all are made and ready to be cooked.

It was not a quick project but it gave me and the Angel Face some special time together and they cook up very quickly.  You will save a lot of time if you don't have a preschooler sous chef but you won't have near as much fun!

I don't have any photos of these dumplings plated.  The reason for this is very simple.  We grabbed one to try and then kept grabbing them and eating them.  None of us sat down to dinner that night we just ate them until they were gone.  The Angel Face ate everybody's "handles".  It was her favorite part of the dish.

#easterneuropean, #Georgian, #dumplings, #international,
Entree, Beef, Pork
Yield: 8 ServingsPin it

Khinkali (Georgian Dumplings)

prep time: 1 hourcook time: 10 minstotal time: 1 hours and 10 mins
These delicious little pockets are filled with a soupy meat mixture. You hold onto the "handle" at the top. Bite into the bottom and slurp out the "soup" before biting off the dumpling and meat. You set the thick knob that you are holding aside and grab another before they are all gone.


  • 2 c. flour
  • 1/2 t. fine sea salt
  • 1/2 c. water
  • 1 large egg, beaten
  • 4 oz. ground beef
  • 4 oz. ground pork
  • 3/4 c. water
  • 1/2 small onion, diced 
  • 2 T. finely chopped parsley
  • 1 t. fine sea salt
  • 1/4 t. thyme
  • 1/4 t. ground coriander
  • 1/4 t. caraway seeds, finely chopped
  • pepper to taste
  • 1/4 t. crushed red pepper or to taste
  • 1/8 t. ground cumin
  • 1 garlic clove, minced
  • 2 bay leaves


  1. Combine the flour and salt in the large bowl of a stand mixer fitted with a dough hook.  Make a well in the dry ingredients. Pour the water and egg into the well.  Turn the mixer on low and stir until combined and shaggy.  Turn mixer speed to medium and knead for about 5 minutes, until the dough is smooth and elastic.  Remove the dough from the bowl and form it into a ball.  Spray the bowl with cooking spray and return the dough ball to the bowl.  Cover loosely with plastic wrap and let rest for about 15 minutes.
  2. Place the ground meats, water, onion, parsley, garlic and spices into a bowl and using clean hands, combine well.  This mixture will be very wet.
  3. Divide the dough into thirds. Working with one third at a time, roll until about 1/4" thickness.  Cut the dough into 2 or 2 1/2" rounds.  You should get 8 rounds, reroll dough as needed.
  4. Roll each small circle into a larger circle approx. 4".  Place about a Tablespoon of the meat mixture into each larger round of dough.  Pleat and bring the dough edges together, making a purse.  When all the dough is gathered to the top, twist it to make a stem and to make sure it is well sealed.
  5. Bring a large pot of salted water to a boil.  Add the bay leaves.  Carefully add half of the dumplings to the water and stir gently so they don't stick to the bottom.  Boil until the dough is tender and the meat is cooked about 8-10 minutes.  Use a spider to remove the dumplings to a paper towel lined plate.  Serve hot, sprinkled with additional pepper, if desired.


Adapted from a recipe found in Food&Wine, by Carla Capalbo
Created using The Recipes Generator


  1. Oh, my, you had me at dumplings! These look delicious, and well worth the effort. I love that the inside is soupy - kinda like Chinese soup dumplings. I'm sure they taste fantastic even if you don't have a special 'sous chef'.

  2. Love your kitchen helper! Khinkali are some of my favorite dumplings in the world. Now I am really craving them.

  3. Oh you are good making these, time consuming. But so amazing, I did eat some once.

  4. Look delicious. And such an interesting recipe. I would have loved to see Angel Face eating those handles.

    1. She slurped the soup and ate all the dough around the meat. Handed one of us her meat and asked for our handles. It was too cute.


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