Khinkali
ხინკალი
Georgian soup dumplings: pleated pouches of spiced beef and pork, eaten by hand, broth first, topknot left on the plate.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: ხინკალი.
- Prep
- 1 hr
- Cook
- 20 min
- Rest
- 30 min
- Total
- 1 hr 50 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Khinkali are large dumplings with a thick pleated topknot, filled with raw spiced mince and cold water that turns to broth as they boil. The dough is flour and water, rolled thin but sturdy. The filling is beef and pork with a lot of onion, fresh coriander, chilli flakes and black pepper, loosened with water until it is almost soupy. You eat them by hand: hold the knot, bite a hole in the side, drink the broth, then eat the rest and leave the doughy knot on the plate. Counting the knots is how Georgians know how many you ate. Nineteen or more pleats is the mark of a serious cook; ten will do at home.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
- Dough
- Filling
Ingredients
Dough
- Wheat flour, plain or strong, plus more for rolling500 g
- Water, cold250 ml
- Salt4.9 ml
Filling
- Beef, minced, with fat300 g
- Pork, minced, fatty200 g
- Onion, very finely chopped or grated2 medium
- Garlic, crushed (optional)2 clove
- Coriander, fresh, finely chopped20 g
- Chilli flakes4.9 ml
- Black pepper, freshly ground, plus more to serve4.9 ml
- Cumin, ground; caraway in some regions (optional)2½ ml
- Salt9.9 ml
- Water, ice cold, for the filling200 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix flour and salt, add the cold water and knead to a firm, smooth dough, about 10 minutes. It should be stiffer than pasta dough. Wrap and rest 30 minutes.
40 min
Step 2
Mix both meats with onion, garlic, coriander, chilli flakes, pepper, cumin and salt. Beat in the ice water a little at a time until the filling is loose and wet, like thick porridge. Chill.
10 min
Tip: The water is the broth. Do not skip it or reduce it.
Step 3
Roll the dough into a log and cut into 20 pieces of about 35 g. Roll each into a circle 12 to 13 cm across, thinner at the edge than the centre.
20 min
Step 4
Put a heaped tablespoon of filling in the centre. Lift the edge and pleat it round and round, pinching each fold onto the last, until the pleats meet in a knot at the top. Twist the knot and pinch off any excess dough.
25 min
Watch: Any gap lets the broth out. Pinch every pleat properly.
Step 5
Bring a large pot of salted water to a rolling boil. Stir the water into a whirlpool and drop in 8 to 10 khinkali, knots up. Stir once gently so they do not stick to the bottom.
2 min
Step 6
Boil 8 to 10 minutes from when they float. Lift out with a slotted spoon, drain, and repeat with the rest.
18 min
Step 7
Serve at once on a plate with black pepper. Hold by the knot, bite a hole, drink the broth, eat the dumpling, leave the knot.
Nutrition
Per serving · estimate
- Calories
- 803 kcal
- Protein
- 47.1 g
- Carbs
- 102.8 g
- Fat
- 19.9 g
- Saturated fat
- 7.3 g
- Fibre
- 4.8 g
- Sugar
- 3.3 g
- Sodium
- 1772 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Beef and pork → Lamb
The highland original. Add a little more water, lamb mince is often leaner.
Meat filling → Grated sulguni or mozzarella with butter and a little mint
Khinkali with cheese are a real menu item, not a vegetarian afterthought.
Tips
- Grated onion rather than chopped means no crunchy bits and more juice.
- If a dumpling tears while boiling, the water goes cloudy. Lower the heat slightly for the next batch.
- Uncooked khinkali freeze well on a floured tray. Boil from frozen, adding 3 minutes.
History & culture
Mountain food from Pshavi, Khevsureti and Tusheti, now Georgia's national dumpling and the staple of late-night beer halls in Tbilisi. Ordered by the dozen, sprinkled with black pepper, never with sauce. There are cheese, mushroom and potato fillings, but meat is the one that matters. A fork is for tourists.
The highland original was lamb or goat with wild herbs, folded by shepherds. Beef and pork arrived with the lowland city, as did coriander and chilli. The dumpling shares ancestry with Central Asian manti and Chinese baozi through Silk Road traffic, but the broth inside and the knot are Georgian.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Khinkali take?
1 hr 50 min all in — 1 hr prep, 20 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Rolling pin, Stockpot, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Beef and pork → Lamb. The highland original. Add a little more water, lamb mince is often leaner. Meat filling → Grated sulguni or mozzarella with butter and a little mint. Khinkali with cheese are a real menu item, not a vegetarian afterthought.
What should I watch for?
Any gap lets the broth out. Pinch every pleat properly.
Any tips from this recipe?
Grated onion rather than chopped means no crunchy bits and more juice. If a dumpling tears while boiling, the water goes cloudy. Lower the heat slightly for the next batch. Uncooked khinkali freeze well on a floured tray. Boil from frozen, adding 3 minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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