Khinkali
Non-vegetarian
ხინკალი · Khinkali
Big, twisted dumplings filled with spiced beef and pork in their own hot broth. Hold by the knot, bite, sip the juices, and leave the knot on the plate.
Khinkali is a Georgian dumpling dish, ready in about 1 hour 45 minutes and made with all-purpose flour and ground beef. It serves 4 and is rated advanced to cook.
- Prep
- 1 h
- Cook
- 15 min
- Rest
- 30 min
- Total
- 1 h 45 min
- Serves
- 4
- Level
- Advanced
- Calories
- 720
Ingredients
Dough
Filling
To cook
To serve
Method
Step 1
Knead the flour, water and salt into a stiff, smooth dough. Cover and rest for 30 minutes.
- 10 min
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Mix the meats with the onion (opens in a new tab), garlic (opens in a new tab), cilantro (opens in a new tab), spices and salt. Gradually work in the cold water until the filling is loose and juicy.
- 8 min
Food safety: Wash hands after handling raw meat.
Step 3
Roll the dough to 2 mm and cut 12 cm circles. Put a heaped tablespoon of filling in the centre, then fold the edge into many small pleats, turning as you go, and twist the top into a firm knot.
Step 4
Lower into a large pot of well-salted boiling water, stir gently so they don't stick, and boil until they float and the dough is tender, 10–12 minutes.
- 12 min
- high heat
- Stockpot / large pot (opens in a new tab)
Food safety: The broth inside is very hot — let them cool for a minute before biting.
Step 5
Lift out with a slotted spoon and serve at once, showered with coarse black pepper (opens in a new tab).
- 2 min
How it looks · Photo: Willians Huerta on Pexels
About this dish
- Origin
- Mountain regions (Pshavi, Mtiuleti, Tusheti), Georgia · Well documentedMore food from Georgia
- Dish
- Lunch · Dinner · Dumplings · Main courses
- Cooking method
- Boiled
- Taste
- savoury, peppery, herby
- Diet
- Dairy-free · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · High-protein - Good for
- Freezer-friendly
- Cook more with
- All-purpose flour · Ground beef · Ground pork · Onion · Garlic · Coriander leaves
Allergens
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
720 kcal per serving
Estimated1 serving ≈ 367 g · recipe makes 4
Where the energy comes from
- Protein 20%
- Carbohydrate 51%
- Fat 29%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 720 kcal | 196 kcal |
| Protein | 34.7 g | 9.4 g |
| Carbohydrate | 89.9 g | 24.5 g |
| Net carbohydrate | 86 g | 23.4 g |
| Sugars | — | — |
| Added sugars | 0 g | 0 g |
| Fibre | 3.9 g | 1.1 g |
| Fat | 23.1 g | 6.3 g |
| Saturated fat | 8.4 g | 2.3 g |
| Trans fat | — | — |
| Cholesterol | 87 mg | 24 mg |
| Sodium | 1153 mg | 314 mg |
| Salt equivalent | 2.9 g | 0.8 g |
Vitamins & minerals per serving
- Potassium
- 571 mg
- Calcium
- 63 mg
- Iron
- 7.6 mg
- Magnesium
- 56 mg
- Vitamin A (RAE)
- 22 µg
- Vitamin C
- 4 mg
- Vitamin D
- —
- Vitamin B12
- 2 µg
- Folate (DFE)
- 342 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: black pepper.
- Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Aim for 18–20 pleats per dumpling — it is a point of pride in Georgia.
- Eat with your hands: hold the knot, bite a small hole, sip the broth, then eat.
Common mistakes
- A dry filling gives no broth — the added water is essential.
Serve with
- Serve with coarse black pepper and cold beer or lemonade.
Storage
- Freeze uncooked on a floured tray, then bag, for up to 2 months.
Reheating
- Leftover cooked khinkali are traditionally pan-fried until crisp.
Variations
- Mtiuluri khinkali: Mountain-style, with only meat, onion, salt and pepper.
- Sokos khinkali: Filled with mushrooms for fasting days.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Reviews & corrections
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