🥟 Khinkali
Khinkali are large Georgian dumplings with pleated tops, filled with spiced minced beef and pork, onion and herbs. As they boil, the meat releases juices that turn into a hot broth sealed inside the dough. They are eaten by hand: you bite a small hole, sip the broth, then eat the rest, leaving the knotted top on the plate.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g flour
- 250 ml water
- 1 tsp salt
- 250 g minced beef
- 250 g minced pork
- 2 onions, finely chopped
- 1 small bunch cilantro, chopped
- 150 ml cold broth or water
- Black pepper and ground cumin
Method
- Knead the flour, water and salt into a firm dough and rest it 30 minutes.
- Mix the meats, onion, cilantro, spices and cold broth into a loose, juicy filling.
- Roll the dough thin and cut 12–14 cm circles.
- Place filling in the centre, pleat the edges upward and twist to seal into a knot.
- Boil in salted water for 10–12 minutes until they float and the dough is cooked; serve with black pepper.
How to make it lighter
- Five khinkali make a full meal; three or four with a salad is lighter.
- Leave the doughy knots on the plate as Georgians traditionally do.
- Use lean beef and reduce the pork to cut fat.
History
Khinkali come from the mountainous regions of eastern Georgia, such as Pshavi, Mtiuleti and Khevsureti, and spread from there to Tbilisi and the rest of the country, where they are now a national favourite.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Khinkali and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →