Khinkali (Georgian Dumplings)

Landon Nordeman

A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek. This recipe first appeared in the 2012 SAVEUR 100, with the article Georgian Dumplings.

Khinkali (Georgian Dumplings)
A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek.
Yield: makes 25 DUMPLINGS

Ingredients

  • 4 cups flour
  • 1 14 tsp. kosher salt, plus more to taste
  • 8 oz. ground beef
  • 8 oz. ground pork
  • 2 tbsp. finely chopped cilantro
  • 1 tsp. dried fenugreek leaves (available at Indian Foods Company)
  • 12 tsp. crushed red chile flakes
  • 3 small yellow onions, minced
  • Freshly ground black pepper, to taste

Instructions

  1. Stir together flour, salt, and 1 14 cups warm water in a bowl until dough forms; transfer to a work surface and knead until smooth, about 6 minutes. Wrap in plastic wrap and refrigerate dough for 40 minutes. Meanwhile, combine beef pork, cilantro, fenugreek, chile flakes, and onions in a bowl until evenly mixed; season generously with salt and pepper, and set filling aside.
  2. Divide dough into 25 equal pieces, and shape each piece into a ball. Using a rolling pin, roll a ball into a 6″ round. Place about 2 tbsp. filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered. Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling. Bring a large pot of salted water to a boil. Working in batches, boil dumplings until they float and dough is tender, about 8 minutes. Drain and serve hot. Season with black pepper.