Georgian Khinkali

Name: Georgian Khinkali
Cook time: 120 min
Total time: 120 min
Yield: 4 portions
Cuisine: Georgian
Ingredients: 400 g ground beef; 150 g onion; 200 ml beef broth; 5 g salt; 3 g black pepper; 2 g coriander; 350 g all-purpose flour; 150 ml warm water; 1 pcs egg; 2 g salt

Georgian cuisine

Contains allergens

GlutenEggs

Auto-detected — always check product labels

CR1S halves the time

240 minCR1S: 120 min

⏱ 120 min👤 4 portions🔥 320 kcal★★★★★Hard

Delicate steamed dumplings filled with spiced meat and broth, a beloved Georgian specialty. The thin dough parcels burst with savory juices when you bite into them.

high-protein

Ingredients

ground beef400 g

onion150 g

beef broth200 ml

salt5 g

black pepper3 g

coriander2 g

all-purpose flour350 g

warm water150 ml

egg1 pcs

salt2 g

Steps

Prepare the filling by combining ground beef, finely chopped onion, warm beef broth, salt, black pepper, and coriander in a bowl. Mix gently until combined. Refrigerate while you prepare the dough.

⏱ 15 min💡 The broth in the filling creates the signature soup inside the khinkali when steamed.

Make the dough: combine flour, warm water, egg, and salt in the GastroLab bowl. Knead until smooth and elastic.

GastroLab:

Install stirring attachment. On touchscreen: select Knead Dough → press knob to start. After 2 minutes, press knob to stop. Remove dough and knead by hand briefly if needed.

⏱ 3 min💡 The dough should be soft but not sticky. If too wet, dust with a little flour. Let it rest 10 minutes.

Divide dough into 16 equal pieces. Roll each into a thin circle (about 10 cm diameter). Place 2 tablespoons of filling in the center of each circle.

⏱ 30 min💡 Keep dough pieces covered with a damp cloth to prevent drying. Fold edges up and pinch at the top to create the signature pleated khinkali shape.

Fill the GastroLab bowl with water (about 1 liter) and install the steamer basket. Arrange khinkali on the steamer basket in a single layer, ensuring they do not touch.

GastroLab:On touchscreen: select Steam mode. Confirm 100°C is displayed. Set time to 15 minutes. Press knob to start.

⏱ 15 min💡 Work in batches if needed to avoid overcrowding. The khinkali will cook through in 12–15 minutes.

Once steamed, carefully transfer khinkali to a warm serving platter. Serve immediately while the dough is soft and the filling is piping hot.

⏱ 5 min💡 Serve with a small bowl of warm beef broth on the side for dipping. Hold by the knot at the top and bite off a small piece to sip the juices inside.

Chef's note: Khinkali are best eaten immediately while steaming hot. In Georgia, they are traditionally eaten by hand, holding the top knot. Serve with fresh herbs (cilantro, parsley) and a pinch of black pepper on the side. A spicy adjika or tkemali (plum sauce) makes an excellent accompaniment.

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