Georgian Khinkali

Georgian Khinkali are traditional, large, soup-filled dumplings from Georgia, known for their distinctive pleated shape and a twisted top that resembles a small sack or moneybag. They are typically filled with minced meat like beef, pork, or lamb, seasoned with spices such as coriander, cumin, and black pepper, along with onions and herbs.

Georgian Khinkali:

Ingredients:

For the Dough:

• 4 cups (500 g) all-purpose flour, plus extra for dusting

• 1 tablespoon avocado oil

• 1 teaspoon salt

• 1 cup + 1 tbsp (252 ml) cold water, plus more as needed

For the Filling:

• ½ pound (227 g ) ground beef, (preferably with a higher fat content for enhanced juiciness)

• ½ pound (227 g ) ground pork, (preferably with a higher fat content for enhanced juiciness)

• 1 medium onion

• 1 cup cilantro, leaves and stems

• 2 tablespoons parsley, leaves and stems

• 1 teaspoon red pepper flakes

• ¾ teaspoon ground cumin

• 2 teaspoons salt

• ¾ cup cold water

For Serving:

• Butter

• Sour cream

• Cracked black pepper

Instructions:

Dough Preparation:

1. Combine flour and salt in a bowl (of a stand mixer), add oil and ice-cold water, mix until shaggy, then knead with the dough hook (or by hand) until smooth and elastic, allowing it to rest covered afterward.

Filling Preparation:

1. Blend: In a food processor, pulse onion, cilantro, and parsley until finely chopped. Alternatively, chop by hand.

2. Combine: Mix the chopped herbs and onions with the ground meats, spices, and salt in a bowl. Gradually add cold water, kneading until well incorporated. Let stand for 10-15 minutes.

Shaping Khinkali:

1. Roll Out Dough: Divide dough in half, keep one half covered. Roll out one half to about ¼-inch thick, then cut into 3-3½ inch rounds. Roll each round to 4-5½ inches in diameter.

2. Fill: Place a spoonful of filling in the center of each round.

3. Pleat: Fold the edges towards the center, overlapping each fold, to create 19 pleats if possible, pinching to seal. Twist and tug the top to form a knot, leaving a little space for the broth to expand.

4. Keep Moist: Cover formed khinkali with a damp cloth to prevent drying.

Cooking:

1. Boil: Bring a large pot of salted water to a boil. Add khinkali in batches (about 10), topknot down, shake to prevent sticking.

2. Cook: Boil for 10-12 minutes or until they float. If frozen, cook for about 15 minutes.

3. Serve: Remove with a slotted spoon, sprinkle with black pepper, and serve hot with butter or sour cream if desired.

Eating Khinkali:

• Hold by the topknot, bite to release the broth, and eat until only the knot remains, which is not eaten.
  

Storage:

• Freeze uncooked khinkali on a tray, then store in freezer bags.

• Revitalize cooked leftovers by frying in butter for a delicious next-day meal.