Traditional Georgian Khinkali

• •3.5 cup all-purpose flour, plus more for dusting
• •1 teaspoon salt
• •1 large egg
• •1 cup warm water (about 100-110°F/38-43°C)
• •0.5 lb ground beef (80/20 lean)
• •0.5 lb ground pork
• •1 large yellow onion, very finely minced or grated
• •3 garlic cloves, minced
• •0.5 cup fresh cilantro, finely chopped
• •1 teaspoon ground cumin
• •0.5 teaspoon red chili flakes
• •1 teaspoon black pepper, freshly ground
• •1 teaspoon salt
• •0.8 cup cold water or beef broth
• • to taste salt

Instructions

1. 1

   Prepare the Dough: In a large mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center. Add the egg and warm water to the well. Gradually incorporate the flour into the wet ingredients, mixing with a fork or your hands until a shaggy dough forms.

2. 2

   Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back when lightly poked. Cover the dough tightly with plastic wrap or a damp cloth and let it rest at room temperature for at least 30-60 minutes.

3. 3

   Prepare the Filling: While the dough rests, combine the ground beef and ground pork in a large bowl. Add the minced onion, minced garlic, chopped cilantro, ground cumin, red chili flakes, 1 teaspoon of black pepper, and 1 teaspoon of salt. Mix thoroughly with your hands until well combined.

4. 4

   Add Liquid to Filling: Gradually add the cold water or beef broth to the meat mixture, mixing continuously until the liquid is fully absorbed and the filling has a loose, almost soupy consistency. This liquid is crucial for the juicy interior of the khinkali. Taste and adjust seasoning if necessary.

5. 5

   Assemble Khinkali: Divide the rested dough into 4 equal portions. On a lightly floured surface, take one portion and roll it out very thinly (about 1/16 inch or 2mm thick) into a large circle. Using a round cookie cutter or a glass (about 4-5 inches / 10-12 cm in diameter), cut out individual dough circles. Gather and re-roll scraps.

6. 6

   Fill and Pleat: Place about 1.5-2 tablespoons of filling in the center of each dough circle. Hold the dough circle in one hand and, with the other hand, begin to make small pleats along the edge of the dough, moving in a circular direction. Gather all the pleats at the top, pinching them tightly to form a small 'knob' or 'kudi'. Ensure no air is trapped inside and the seal is secure.

7. 7

   Repeat for all Khinkali: Place the finished khinkali on a lightly floured baking sheet or tray, ensuring they don't touch each other. Continue with the remaining dough and filling until all khinkali are formed (this recipe yields about 20-24 khinkali).

8. 8

   Cook the Khinkali: Bring a large pot of heavily salted water to a rolling boil. Gently drop the khinkali into the boiling water, stirring gently to prevent them from sticking to the bottom. Do not overcrowd the pot; cook in batches if necessary (about 8-10 khinkali per batch).

9. 9

   Boil until Done: Cook for 10-12 minutes, or until the khinkali float to the surface and the dough appears cooked through and slightly translucent. The internal temperature of the filling should reach 160°F (71°C).

10. 10

    Serve: Carefully remove the cooked khinkali from the pot using a slotted spoon. Serve immediately on a platter, traditionally sprinkled with extra freshly ground black pepper. Khinkali are meant to be eaten by hand; hold the knob, take a bite to slurp the juice, then eat the rest, leaving the tough knob.

Chef's Tips

• 💡The key to juicy khinkali is adding enough liquid to the filling. Don't be afraid to add more water/broth if the mixture seems too dry.
• 💡When rolling the dough, aim for very thin circles. This allows the dough to cook evenly and not be too heavy.
• 💡Practice makes perfect for the pleating technique. If you struggle, start with fewer pleats (15-20 is good) and ensure the top knob is tightly sealed to prevent the juice from escaping.
• 💡To prevent khinkali from sticking while waiting to be cooked, place them on a well-floured surface or baking sheet, ensuring they don't touch.
• 💡If you have leftover khinkali, they can be pan-fried or baked until golden brown and crispy for a different texture.