Hearty and satisfying! Khinkali
Hearty and satisfying!Khinkali
-
(2 reviews)Time
Here’s khinkali, a traditional Georgian dish shaped a bit like soup dumplings. Each one is about the size of a fist, making them wonderfully filling. They feature a thick, pleasantly chewy wrapper and a meat filling mixed with herbs like cilantro and parsley. To eat them, hold the pleated top with your hand, turn them over, and take a bite. The flavorful juices that spill out are absolutely irresistible!
Calories
635kcal
Carbs
75.2g
Fat
20.9g
Protein
29.8g
Net Carbs
71.7g
Sodium
1296.9mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
☆ Dough
- bread flour200 g
- salt½ teaspoon
- water110 ml
★ Filling
- mixed ground meat200 g
- onion¼ (50 g)
- parsley2 cloves
- cilantro½ bag(20 g)
- grated garlic½ teaspoon
- cumin powder½ teaspoon
- salt½ teaspoon
- black peppera pinch
- water60 ml
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Put the ingredients marked ☆ in a bowl and mix. Knead well until the surface is smooth. Cover with plastic wrap and let rest in the refrigerator for about 30 minutes (dough).
2
Finely chop the onion and parsley. Trim off the roots of the cilantro and finely chop it.
3
Put the ingredients marked ★ in another bowl and mix well (filling).
4
Dust a cutting board with bread flour (not included in the ingredient list; use as needed), then take out the dough. Lightly dust the dough as well, cut it into 6 equal pieces, and roll each piece into a ball.
5
Lightly flatten 1 piece of dough by hand, then roll it out with a rolling pin to about 12 cm in diameter. Place 1/6 of the filling in the center, gather the dough up and around the filling while pleating the edges, then pinch the seam tightly closed. Repeat to make 6 khinkali in total.
6
Bring plenty of water to a boil in a pot and add salt (not included in the ingredient list; as needed). Add the khinkali and boil for about 7 to 8 minutes, until the meat is cooked through. Once they float, boil for another 2 to 3 minutes, then drain.
Note:
As a guide, use 1 teaspoon of salt per 1 liter of water.
