Kalakuri Khinkali recipe - Authentic Georgian Dumpling

Dumpling lovers, get ready for an amazingly delicious and authentic Khinkali recipe! Have you ever tried it? If not, you’re in for a treat. This is the most delicious dumpling recipe you’ll ever taste. Khinkali hails from the beautiful country of Georgia, renowned for its rich cuisine.

In Georgia, Khinkali is more than just a dish—it’s a gastronomic delight, a ritual tradition, and an integral part of the country’s culture. You can find Khinkali in almost every corner of Georgia, but the mountainous regions of Pshavi and Tusheti are recognized as its birthplace.

Initially, cooks prepared Khinkali with lamb, but the recipe evolved as it spread to urban areas. The lamb was replaced with a mixture of pork and beef, and greens were added to the onions and peppers, creating a new variant known as urban Khinkali (Kalakuri Khinkali).

Now, let’s dive into the best Kalakuri Khinkali recipe.

Khinkali Recipe – Ingredients:

High-quality baking flour – 500 g
Beef – 300 g
Pork – 200 g
Onions – 2
Salt – 1 tbsp
Coriander and parsley
Black pepper, ground red pepper – to taste
Cumin – 0.5 tsp

Cooking Method:

Dough:

First, sift the flour into a deep bowl and gradually add cold water.
Then, add 1 tablespoon of salt and knead into a stiff dough.
Next, transfer the dough to a bowl, cover it with a cloth, and refrigerate for half an hour.
After that, knead the dough again and let it rest for 10 minutes.

Filling:

To start, grind the meat, onions, and herbs in a meat grinder.
Add black pepper, ground red pepper, cumin, and salt to the mixture.
Gradually, dilute with water until a spoon slowly sinks into the minced meat.

Assembly:

First, roll out the dough and cut out small circles using a glass.
Next, roll each piece in flour, then roll them out flat.
Then, place a spoonful of minced meat in the center of each piece of dough.
Fold and pinch the edges to seal, trimming any excess dough.
Place the dumplings upside down in boiling salted water.
While cooking, shake the pot gently by the handles.
Finally, when the Khinkali floats to the surface, let it cook for another 10-15 minutes before removing it.

Serving:

Khinkali is traditionally eaten by hand. Its main delight is the broth inside, which should be sipped without spilling. Khinkali is often enjoyed with beer, as brewing has been a popular tradition in the mountainous regions of Georgia.

Enjoy your Khinkali and savor the authentic taste of Georgia!