Khinkali (juicy meat dumplings)

Georgia's most famous dish, from the mountain regions: a pleated dough dumpling in which the spiced meat filling's juice turns into a hot broth while cooking. Eaten by hand, the juice sucked out first.

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Method

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1. Knead the flour with the salt and lukewarm water into a firm, smooth dough (8-10 minutes), wrap in plastic, and rest for 30 minutes. ⏱ Timer: 8 min
2. Mix the minced meats with the onion, coriander, spices, salt and pepper, then gradually add the cold water, mixing until the meat absorbs it all and you get a loose, moist mass.
3. Roll the dough into a log, cut into 24 equal pieces, and roll each out on a floured surface into a thin (1-2 mm) circle about 12-13 cm across.
4. Put a heaped tablespoon of filling in the centre of each circle.
5. Fold the edge of the dough into small pleats all the way around, turning it with one hand (ideally 15-19 pleats), then gather it at the top and twist it closed, leaving a small 'handle'.
6. Drop them in batches of 8-10 into plenty of lightly salted, boiling water, stir gently so they don't stick to the bottom, and cook for 10-12 minutes after it returns to the boil. ⏱ Timer: 10 min
7. Lift out with a slotted spoon, and serve hot with plenty of freshly ground pepper.
8. To eat: pick it up by the handle, take a small bite to suck out the juice, then eat the rest; leave the handle on the plate.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Raw khinkali can be frozen on a tray, and cooked straight from frozen (2-3 minutes longer).
• Also made with a mushroom (sokos) or cheese (kvelis) filling.

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