Khinkali | Georgian dumplings with meat (2024)

FAQs

How long does it take to boil khinkali? ›

Bring a large pot of salted water and bay leaves to a boil over high. Carefully add half of dumplings to water, and stir gently with a wooden spoon (without piercing dumplings) to make sure they don't stick to bottom of pot. Boil until dough is tender and meat is cooked through, 8 to 10 minutes.

Art of eating Khinkali

Firstly, you hold the 'crown' (typically not eaten) of the Khinkali with your right hand, and lift the bottom part with your left hand, so it's upside down. Slowly and carefully, bite a small hole in the Khinkali and drink the delicious juice inside. Then bite in and enjoy the rest!

Khinkali etiquette

Three to 5 pieces of any one variety is standard. Georgians normally eat khinkali as a stand-alone dish. If you're ordering other food as well, I wouldn't order more than 3-6 pieces per person (5 is the most I can manage in one sitting).

Put each khinkali on a board or work surface that has been dusted with flour. Carefully place the dumplings into a deep pan of boiling salty water, about 10-15 at a time (depending on the size of your pan). Boil for 12 to 14 minutes. If the dough has been made properly the dumplings will not burst.

Bring a large pot of water to a boil. Cook dumplings in batches of about eight until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce.

The most functional part of khinkali, the tail

This part is the most helpful and functional part of the dumpling when it comes to eating. It acts as your 'handle' for holding onto so that you can be sure not to lose any precious soup. The tail is also quite tough and unappetizing, so make sure you don't eat it!

As mentioned above, it's best for people not to put the whole dumpling in their mouth at once. Instead, they should take a small bite from the side of the dumpling while it's still on the soup spoon. This allows some of the hot broth to drain so the diner can slurp on it first.

Khinkali is also the reason behind many mealtime debates. "You should know that it's eaten with hands only. That's the first rule," Shirinsky says.

Store your filling in airtight containers in the fridge, then set out just before you're ready to wrap. You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side.

What to serve with khinkali? ›

That being said, a few pats of butter or a dollop of sour cream (my personal favorite) on top certainly won't hurt either. You can serve khinkali with a salad and easily call it a meal—although in Georgia it's often just one part of a supra, a multi-dish feast.

Do your dumpling calculation planning on about 20 dumplings per adult. It sounds like a lot, but this way you're properly prepared in the case of some broken dumplings, which there will likely be. Plus, it's always better to have a few extras than not enough!

Delicious, calorific, satisfying. Khinkali are served hot without any garnish and must be eaten with your hands. The trick is to hold the topknot — which is never eaten — as a handle.

You can reheat Khinkali by pan frying them in a skillet on the stove with a little oil. The bottoms of the dumplings will become browned, crispy, and so good.

Khinkali looks exactly like Asian momo and is stuffed with spiced and ground meat, onion, garlic and a few herbs. This dumpling is best enjoyed with coarse black pepper and is boiled traditionally.

Cover firmly with tight lid and let cook 12 minutes exactly with no peeking under the lid (If your lid isn't very tight, the starchy liquid can seep out the sides). Scoop cooked dumplings out of pot using a slotted spoon and serve with stew ladled over them or add to soup.

Bring to the boil over high heat. Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.