Mongols brought the meat filled pasta pockets from central Asia to Georgia during their attacks westward in the 13th century. Very similar to Baozi in China.
- 1 3⁄4 lbs ground lamb
- salt, to taste
- black pepper, to taste
- 3 large onions, minced
- 1 bunch cilantro, minced
- 12 ounces ground beef
- 12 ounces ground pork
- 4 tablespoons cilantro, minced
- 1 teaspoon dried fenugreek leaves
- 1⁄2 teaspoon crushed red chili pepper flakes
- 3 small yellow onions, minced
- 4 1⁄2 cups all-purpose flour
- 2⁄3 cup lukewarm salt water
- Knead together the filling you have chosen and about 7 tbsp lukewarm water.
- Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
- Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.
- Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.
- Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.
- When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.
- Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.
This review was getting too wordy, so I decided to rewrite. I made khinkali with ground lamb and cilantro. At first I tried with smaller wrappers (3 1/2-inch rounds). They were not easy to wrap, and the amount of meat too little. I later tried with 5 1/2-inch rounds. These worked much better, and I could still roll the dough out on my pasta machine. The second time around, I added some dried fenugreek leaves and red chili powder to the meat mixture. I like that better than only cilantro, salt and pepper. I did add 2 tablespoons water (I made a half-batch) to the meat. I suppose the reason for the water is to keep the meat moist. I am glad I didn't add more. I'm not sure any is necessary, but think that soup stock might work better if a liquid is to be added. The amount of water to make the wrappers is insufficient. I needed about 1/4 cup more for the half-batch I made, and I kept the dough very stiff. Although the dough was stiff, it was very easy to work with, using my pasta machine, and was not sticky at all. Overall, this is a good recipe and results in delicious dumplings. Thank you for sharing this recipe with us. The pictures show both the larger and smaller dumplings on the same plate.