Prep 30 mins
Cook 20 mins
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.