Khinkali: Georgia's Legendary Soup Dumplings (Authentic Recipe)

If Georgia had a national dumpling — and it basically does — khinkali would be it. These massive, pleated soup dumplings are filled with seasoned meat and hot broth, eaten with bare hands, and judged by the number of pleats on top. They're messy, satisfying, and the subject of more passionate arguments than Georgian politics. They're essential at any Georgian supra and a cornerstone of Georgian cuisine. This is how you make them properly.

Mountain vs. City: The Two Schools

There are two fundamentally different khinkali traditions, and Georgians will argue about which is "real" until the sun explodes.

This recipe covers both — the herb addition is optional. Start with mountain-style for the authentic, intensely meaty experience. Add herbs once you've mastered the basics.

Ingredients

Makes approximately 30–35 khinkali (serves 4–5 people)

The Dough

Khinkali dough is intentionally sturdy. It needs to hold a ball of raw meat and hot soup without tearing. This is not the place for delicate pasta skills.

Step 1: Mix

Combine the flour and salt in a large bowl. Make a well in the center. Beat the egg with the water and pour it into the well. Mix with a fork, gradually pulling flour from the edges, until a shaggy dough forms.

Step 2: Knead

Turn out onto a floured surface and knead for 10–12 minutes. This is longer than most doughs — the gluten development matters. You want a smooth, elastic ball that bounces back when poked. It will feel stiff compared to bread dough. That's correct.

Step 3: Rest

Wrap in plastic (or cover with a damp towel) and rest at room temperature for at least 30 minutes. An hour is better. The gluten relaxes, making the dough easier to roll without it springing back.

The Filling (Where the Broth Comes From)

This is the heart of khinkali. Get this right and your dumplings will be juicy, flavorful, and produce that telltale gush of hot broth when you bite in.

Step 1: Prep the Aromatics

Mince the onions as finely as humanly possible. You want them practically dissolved. If you have a food processor, pulse them — but stop before they become a liquid. Crush the garlic into a paste with the flat side of your knife and a pinch of salt.

Step 2: Combine

In a large bowl, mix the ground beef and pork by hand. Add the onions, garlic paste, cumin, black pepper, chili flakes, and salt. Mix thoroughly — you want the spices evenly distributed through every bite.

Step 3: Add the Liquid

Here's the part that feels wrong: add the cold water (or broth) to the meat mixture, a little at a time, mixing with a fork after each addition. The meat will look loose and almost soupy. That's exactly right. Add the herbs now if you're going city-style.

Step 4: Chill

Cover and refrigerate for at least 30 minutes (while your dough rests). Cold filling is easier to work with and holds its shape better during assembly.

Shaping & Pleating

This is where khinkali go from "just dumplings" to an art form. The pleating takes practice. Your first batch will look rough. By your third batch, you'll be counting pleats with pride.

Step 1: Roll the Dough

Divide the rested dough into 3–4 pieces. Work with one piece at a time, keeping the rest covered. Roll one piece into a thin sheet, about 2–3mm thick. Not paper-thin — khinkali dough needs to withstand boiling without tearing.

Step 2: Cut Circles

Using a round cutter, glass, or bowl (approximately 10–12cm / 4–5 inches diameter), cut circles from the dough. Re-roll scraps once.

Step 3: Fill

Place approximately 1 generous tablespoon of filling in the center of each circle. Don't overfill — you need enough dough border to pleat closed. Underfilling is almost as bad — nobody wants a thick dough pillow with a marble of meat inside.

Step 4: Pleat

Hold the filled circle in one hand. With the other hand, lift one edge of the dough and fold it toward the center, pinching to secure. Continue around the circle, making small pleats that overlap slightly — like folding a fan, all directed to the center top. Once all pleats meet in the middle, twist the gathered dough to seal it tightly. This twisted knob is the kudi (კუდი) — the "tail" or handle.

Step 5: Stage

Place finished khinkali on a well-floured surface or parchment-lined tray, spaced apart so they don't stick. Cover with a tea towel.

Cooking

Use the largest pot you own, filled with generously salted water. Khinkali need room to float without crowding. Cook in batches of 6–8 maximum.

1. Bring water to a rolling boil. Add salt (about 1 tablespoon per liter) and 2 bay leaves.
2. Lower khinkali gently into the water, one at a time. Stir very gently with a wooden spoon immediately — this prevents sticking to the bottom.
3. Reduce to a gentle boil — not a violent one. Vigorous boiling can burst your dumplings.
4. Cook for 8–10 minutes after the khinkali float to the surface (they sink first, then float — that's normal).
5. Remove with a slotted spoon — never pour out the water with the dumplings.

Place on a plate or wooden board. Crack fresh black pepper on top immediately. That's the traditional garnish and it's non-negotiable.

How to Eat Khinkali (The Rules)

This is serious. Eating khinkali wrong in Georgia will earn you looks. There's a correct technique, and it exists for a reason — the broth.

Variations & Fillings

The beef/pork meat khinkali is the classic, but Georgian restaurants typically offer several fillings:

Troubleshooting

Where to Eat Khinkali in Georgia

If you're traveling to Georgia (and you should), here are the spots where locals actually eat khinkali. Tourist restaurants in Old Town Tbilisi serve passable versions, but for the real thing:

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