Step 1 of 7
Khinkali
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.
Questions about this dish
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.
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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.