Khinkali in Georgian - traditional and modern recipes. How to cook real khinkali in Georgian

Khinkali in Georgian - traditional and modern recipes. How to cook real khinkali in Georgian

Khinkali in Georgian is an interesting dish, somewhat reminiscent of our dumplings, but strikingly different from them in the composition of minced meat, and in appearance, taste, flavor.

Not everyone is able to cook khinkali so that they are both juicy and beautiful. Consider all the subtleties and nuances.

Khinkali in Georgian - general principles of cooking

To get started, let's get acquainted with the basic recipe of khinkali, just by understanding the principle of cooking, you can try various recipes, of which there are not enough today.

• It is advisable to use minced meat with a large number of onions for stuffing: lamb, pork, veal, and chicken will do. The meat grinder when cooking stuffing is not used.

• The peculiar taste, taste of khinkali is given to the dish by Georgian spices - do not forget about this important component of the dish.

• Knead the dough on the simplest ingredients: flour, water, oil, salt. Dairy products or eggs are not added to the dough.

• Form khinkali in the form of a bag with a large number of folds.

• Prepare a dish by boiling in salted water, sometimes ready-made khinkali are additionally fried in a pan in the pan.

• As a supplement to the khinkali, the sauce is freshly prepared from garlic and tomatoes, as well as all sorts of greens.

Dough. It should be plastic, tight, not sticky to hands. So khinkali during heat treatment will retain their integrity, respectively, remain juicy, which is the main aspect of this dish.

Stuffing. The mass should be juicy, so ice water is poured into the prepared products, after the stuffing it is kneaded for a long time and thoroughly mixed, lifted and forcefully put into the bowl again. The finished mass is removed for half an hour in an cold place, then mixed again.

The khinkali molding is another important point. After all, well-formed khinkali will allow to fully appreciate the taste and appearance of the dish. Knead the dough, remove for an hour in the fridge, then remove it, knead it again and roll it out to a layer of about 1.5 mm. Cut out large circles with a diameter of at least 10 cm. In the center of each circle spread prepared minced meat. Gradually lift the edges up, pinch them, forming a large number of folds, ideally from 15 pieces. Fingers squeeze the folds so that there is not a single gap. If there are irregularities on top, they are cut off. Finished khinkali spread on floured countertop.

1. Khinkali in Georgian


• minced meat (beef with lamb) - a little less than half a kilogram;

• 2 bulbs;

• cilantro in dry form, black pepper powder - 1 teaspoon each;

• salt - pinch;

• flour - 400 g;

• some sunflower oil.


1. First of all, knead the dough: pour the sifted flour into deep dishes, make a hole in the flour and pour the water purified through the filter, add salt. First stir the spoon, at the same time slowly pour the vegetable oil. As soon as the dough becomes tight, lay it on the table and press on for about 20 minutes. Cover the prepared dough with a clean cloth and let it rest for a while.

2. While the dough is set to bed, prepare the filling: add chopped onion to the minced meat, salt and pepper, season with dry cilantro. Stir the minced meat thoroughly with your hands, adding some water for juiciness.

3. Separate the dough into portions, roll each in turn into a wide 1.5 mm thick cake.

4. With a glass or a mug, cut out small circles with a diameter of 9 cm.

5. On these circles spread the prepared stuffing.

6. Begin to form khinkali in this way: lift the corners of the cakes to make it look like a bag. The edges roll up waves, pressing tightly to each other.

7. Clamp all the waves on top.

8. Shake a little khinkali a little by the top to leave air space for juice extraction.

9. Put all molded khinkali into boiling water, boil no more than 10 minutes with constant stirring, make sure that they do not dazzle.

10. Put the cooked khinkali on a portion plate, sprinkle with pepper and chopped parsley.

2. Khinkali in Georgian with tomato-sour cream hot sauce

Ingredients for the dough:

• half a kilo of flour;

• 10 g of salt;

• purified water - 150 ml;

For stuffing:

• half a kilo of minced pork with beef;

• 1 onion;

• a bunch of fresh cilantro; • meat broth - a little less than half a glass;

• seasoning for meat, salt - half a teaspoon.

On sauce:

• half a glass of sour cream;

• tomato - 30 g;

• a few cloves of garlic;

• a bunch of parsley;

• hot pepper powder - 1 teaspoon;

• salt - 20 g.


1. Of all the listed ingredients for the dough, knead the tight elastic dough. If necessary, you can take more flour. Wrap the dough well in a plastic bag, leave in the refrigerator for 2 hours.

2. In the scrolled mince, add the onion - fine crumb, squeezed garlic, garlic, crushed cilantro leaves, salt, pepper.

3. Mix the stuffing thoroughly, pour a little meat broth or plain water, mix again until a homogeneous thick consistency.

4. Divide the dough into pieces and roll into a layer.

5. Cut out small lozenges with special notches, put a little stuffing on each.

6. Raise the edges of the lozenges, fold them into folds. These folds slightly lift and twist clockwise, making, like a bag.

7. Formed khinkali boil in boiling water, stirring constantly, for 20 minutes.

8. Put the cooked khinkali on a flat, wide plate around the edges, and put a small bowl with a sauce in the middle, which is prepared like this: put the sour cream with tomato in a blender container, add chopped parsley, a little boiled cold water, salt, red pepper, garlic cloves , turn on the blender and grind everything. After grinding, stir well again with a spoon.

3. Khinkali in Georgian with mushroom minced

Ingredients for the dough:

• 10 glasses of flour;

• 2 eggs;

• water - a little more than a glass;

• salt - 10 g;

For the filling:

• 5 medium boletus;

• 4 bulbs;

• some sunflower oil;

• salt, seasoning - 30 g each.


1. Pour the sifted flour into a deep container, break an egg in a separate plate, beat with a fork and add to the flour, add some salt, pour water and stir with a spoon. Put the tight dough on the table and continue with your hands until elasticity. Clean the dough in the fridge for half an hour. 2. Clean the mushrooms, wash, cut into small cubes and fry in butter with chopped onions.

3. Roll out the dough into a wide layer, squeeze out circles into a glass, put some mushroom filling on it, connect the edges, tightly pinching it in the form of a bag.

4. Throw khinkali in boiling water and boil for 10 minutes.

5. Serve khinkali with butter.

4. Khinkali in Georgian with pumpkin minced


• 10 Art. spoons of flour;

• 50 ml of sunflower oil;

• a small piece of pumpkin;

• onion head;

• some pork lard;

• salt, seasoning for vegetables - 30 g.


1. Pour flour into a deep cup, make a small hole, pour a little sunflower oil and water into it, add some salt, stir well with a spoon (if necessary, add more flour). When the dough becomes thick, lay it on the table and dominate by hand. Give the test a little rest.

2. Cut pumpkin, fresh lard and onion into small squares. All mix thoroughly until a homogeneous thick consistency.

3. Add some salt to the stuffing, seasoning for vegetables and mix again.

4. On small rolled tortillas spread on a tablespoon of filling, roll the edges and close up in the form of a bag.

5. Lay Georgian khinkali with such an unusual filling in boiling water and cook for 12 minutes.

6. Serve on a portioned flat dish, sprinkle with parsley, next to you can put sour cream at will.

5. Home Khinkali Georgian

Ingredients for the dough:

• half a kilogram of flour;

• purified water - 300 ml;

• some salt.


• a small piece of beef and pork;

• 2 onions;

• half a liter of water;

• salt - 10 g;

• A mixture of black allspice with hot pepper - 1 teaspoon;

• seasoning zira - pinch;

• cilantro and parsley leaves - 5 pcs.


1. From flour, water and salt, knead a tight, elastic dough. Cover with a plastic bag and leave to rest for half an hour. 2. In the meantime, cook minced meat: chop the meat with 2 onions in a meat grinder.

3. Add chopped cilantro and parsley to the minced meat.

4. Pour in seasoning, mix thoroughly. In a few tricks pour water and mix again. In the finished meat should be a liquid consistency.

5. Put the stuffing in the fridge so that it will stand for 60 minutes.

6. Split elastic dough divided into several parts and roll each into a not very thin flagellum.

7. Cut the flagellum into small balls weighing no more than 45 g.

8. Roll the balls into pellets, pay more attention to the edges, so that they are thinner than the middle.

9. Put some mince on each cake.

10. Lift the edges, pinching them, creating, as if assemblies. Leave one fold.

11. All folds slightly lift with one hand, and the second take the remaining folds and, as it were, turn them in the other direction, dazzling the edges.

12. Turn the apex in a clockwise circle. And trim a little.

13. Cast the khinkali into hot, slightly salted water and boil, with frequent stirring for 10-15 minutes.

14. When serving, place khinkali in a large plate, sprinkle with fresh herbs.

6. Juicy Khinkali in Georgian



• half a liter of water;

• a pinch of salt;

• flour - 3 glasses.


• pork and lamb mince - 1 kg;

• medium fat cream - 1 jar;

• salt - 10 g;

• black allspice powder and nutmeg - 20 g each;

• onion head.


1. In a sifted flour, pour in a little salt, cover with water, knead not very hard dough. Leave it for 2 hours.

2. In the pork and lamb mince add onion, chopped fine crumb, add salt, add black pepper, nutmeg, pour cream, stir until all the ingredients are mixed.

3. Roll the dough into small tortillas, put the mince on them and roll in the form of a bag. Especially close the top of the bag so that the juice does not flow out during cooking. 4. Put salted water on the stove, bring to a bubbling and throw khinkali, cook for 7 minutes to ascend, and then finish a little more.

5. When serving, place the juicy Georgian khinkali on a dish, sprinkle with ground red pepper.

Khinkali in Georgian - which sauce is better?

It was mentioned above that khinkali are good with tomato-garlic sauce.

You can cook it like this: three or four large, fleshy tomatoes are peeled, ground on a grater with medium teeth.

Tomato mass is transferred to a small saucepan, brought to a boil.

Add crushed garlic, salt to taste, supplement with spicy seasonings, mix. Remove the sauce from the heat, cool.

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